I have been volunteered to do burgers tomorrow for our weekly Sunday dinner with the fam. I purchased 10lbs of freshly ground 80/20 from my local country store. Making 30ish, 4.75oz-ish patties.
My question is, how in the hell would y'all go about preparing the meat for the cook? Am I okay with seasoning the meat, pressing the patties, and putting them in the fridge? It would be like a dry brine, right? 😅
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Form the patties place in fridge. Day of season. Me SPG. Assuming no diet restrictions for salt. That's it, add cheese, bacon and condiments as desired. It's burgers, no need to over think it.
If I were doing it I would look at "Oklahoma burgers". A smash burger variation which I tried for the first time a few days ago. It was without a doubt the best hamburger I've had in nearly 80 years. Easy to make and fast. Best using a large griddle (flat top) if you are doing a lot. For a cheese burger be sure to use american processed cheese such as Kraft slices. Not real cheese but it adds to the flavor.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
As others said - no salt in advance. Breaks down the fibers in ground beef and makes it mushy and dense. If I mix in spices I’ll use pepper, onion powder and garlic powder at a rate of 1/4 tsp each per pound. I always add salt while on the grill.
Last edited by jfmorris; April 16, 2023, 09:34 PM.
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