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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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My burgers are crumbling to pieces!

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  • Guttenberg
    Club Member
    • Oct 2017
    • 52
    • Brooklyn, NY
    • Rec Tec 680
      Weber Kettle, Grill Grates
      Thermopen
      Fireboard

    Top | #1

    My burgers are crumbling to pieces!

    so I’ve been experimenting with my meat grinder and making meathead’s steakhouse burgers. I’ve done 2 cooks in the last week and they’re delicious, but 2 of my 4 fell apart on the grill both times. It probably has to do with:

    1. The way I’m forming the patties. I’m trying to be as gentle as I can to keep the air pockets inside, but what do you all do to make sure that you seal the outside enough without over handling? I thought I was good this time, but those little crevices turned into a fault line on the grill

    2. Utensils. I’m starting 225 on my rec tec, flopping once, and then moving over to my gas grill at warp 11- about 750 degrees with the grill grates. I’m using a spatula for all of the flips, maybe tongs are the right move though

    3. The grates - I noticed a bunch of burger crumbs in the gutters of the grates...I could flip the grates to griddle mode which may help a little, but by the time I’m at the sear stage I think the damage is done

    what do yall think?
  • Murdy
    Club Member
    • May 2018
    • 372
    • North-Central Illinois

    Top | #2
    How's the fat content? Are you adding enough trim? If it's too lean, there'll be nothing to hold it together. That's why meatloaf and meatball recipes usually call for adding an egg. Aim for about 20% fat.

    Comment


    • Guttenberg
      Guttenberg commented
      Editing a comment
      I'm about 30% fat. Using Short Ribs and Chuck and adding some trimmings too when it looks too lean
      Last edited by Guttenberg; May 17th, 2019, 01:57 PM.
  • Mosca
    Charter Member
    • Oct 2014
    • 2876
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Top | #3
    Why start at 225?

    My experience is that my burgers fall apart when I try to turn them before the first side sets. Put them over high heat, like 500, and when you see the edges start to brown, flip. Like 3-4 minutes.

    It is a mistake to treat burgers like steaks. Just my opinion.

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      If I want a smokier burger I will run them in the pellet rig at 250 until an IT of 140 then sear on the gasser. It actually works very well.

    • Guttenberg
      Guttenberg commented
      Editing a comment
      CaptainMike - what's the final temp that you get? I'm guessing you ended up with 155-160?

      Mosca - I'll do this for a smaller burger, but not the big fatties in the steakhouse burger recipe. Aren't they raw in the middle?

    • Mosca
      Mosca commented
      Editing a comment
      I leave the bigger ones on a little longer.
  • Attjack
    Club Member
    • Aug 2017
    • 3249
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Top | #4
    Maybe sear first and finish on your smoker? Personally, I switched to Smashburger (on the flat side of GrillGrates) and probably won't be going back. I don't feel like a burger needs to be slow cooked at all.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      I second this. I've done a couple of "steak burger" cooks since learning the smash burger technique, but that was only because the wife came home with a package of preformed 1/2 pound burgers from Sam's Club. Even those I did on the upside down grill grates to get a good crust.

    • Henrik
      Henrik commented
      Editing a comment
      This is how I roll too. Smash is the way to go, I have a dedicated CI pan for this to use on my grill.
  • CaptainMike
    Club Member
    • Nov 2015
    • 2100
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    Top | #5
    I'm with Murdy on the fat content, plus, I don't flip when they're in the pellet grill as they are essentially baking. They might tighten up a bit if you leave them be. Probably wouldn't hurt to form them a little more, but keep on tweaking your technique, you'll get where you want to be.

    Comment

    • smokin fool
      Club Member
      • Apr 2019
      • 624
      • Mississauga, Ont

      Top | #6
      Some my not like this but since I don't know the fat content of my pre-packaged ground beef I make my patties on tin foil and start them on the BBQ, when I feel they are getting a crust I push them off the foil to the grill to finish crusting that side.
      High heat, one flip, bun....

      Comment

      • RichieB
        Club Member
        • Apr 2018
        • 671
        • Western Mass

        Top | #7
        I had that happen with too. I read and posted an article on grinding from F&W magazine. I think I took a picture of the article and posted it. One thing it recommended was a 2nd grind with the fine attachment. Once I did that and followed their direction no more crumbling burgers . I'll search for that post and send out the link.

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          I agree and run my beef through 2 grinds.

        • Murdy
          Murdy commented
          Editing a comment
          I worked in a butcher shop about 25 years ago. If my memory serves, 2 grinds was pretty much standard practice. Gives you a chance to mix added fat in and ensure its distributed evenly between grinds.
      • RichieB
        Club Member
        • Apr 2018
        • 671
        • Western Mass

        Top | #8
        Couldn't find the post but here is the article.

        Click image for larger version

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        Comment


        • Guttenberg
          Guttenberg commented
          Editing a comment
          Thank you!
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1834
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        Top | #9
        Don't flip on the Trager. Serves no purpose.

        Also, maybe pack it a wee bit tighter.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 10830
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          Top | #10
          https://smile.amazon.com/Transglutam...-2-spons&psc=1

          Lots of good info above, so just ignore this post.

          Comment

          • Murdy
            Club Member
            • May 2018
            • 372
            • North-Central Illinois

            Top | #11
            I tend to agree with those that are saying pack then a little tighter. Myself, I don't worry about overhandling my burger, especially if it's going straight to the grill after I handle it. As I understand it from working with sausage makers, the problem with pre-pattied burgers is that patty machines have a lot of moving parts, the friction increases the temperature of the meat, and that gets the bacteria active, which can affect, among other things, the taste. You are not going to accomplish this by pattying a little more aggressively with your hands. Also, if you cook immediately, any problem with bacteria will be quickly dealt with.

            This is my understanding. I am not a food scientist (in fact, I'm not a scientist at all, and prolly not that bright). If someone has some other thoughts/theories/explanations about this, I'd love to hear them.

            Comment

            • JeffJ
              Charter Member
              • Feb 2015
              • 2570
              • Michigan
              • Jeff

              Top | #12
              I also like them to be loose and craggy. The downside is that they do sometimes fall apart a bit as a result. For me personally, the upside is worth it. I don't think they benefit from slow cooking. Cook 'em hot and fast and they should turn out great. I've found that the meat will bind a bit while it's cooking.

              Comment

              • JimLinebarger
                Club Member
                • Jun 2017
                • 623
                • Spokane Valley, Wa.
                • Grills/Smokers
                  Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
                  Weber Jumbo Joe
                  Weber 22" Master-Touch Kettle
                  Pit Barrel Cooker
                  Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
                  Traeger Timberline 850

                  Thermometers
                  Thermoworks Smoke
                  Maverick ET-733
                  Thermapen Mk4, Red

                  Sous Vide
                  Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
                  Anova Precision Cooker Insulated Container
                  Lipavi C15 container and lid
                  Lipavi L15 Rack

                  Accessories
                  SNS
                  BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
                  BBQ Dragon
                  BBQ Dragon Grill Table for 22" Weber Kettle
                  Fire Butler (for Weber 22")
                  Grill Grates for Jumbo Joe and Blaze grill
                  Hovergrill

                  About me
                  Name: Jim
                  Nick name: Bear
                  Location: Spokane Valley, Wa.
                  Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

                  USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
                  Former Computer Tech/Admin
                  Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
                  Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

                Top | #13
                I just came across this last night from J. Kenji López-Alt of SeriousEats from The Burger Show - Debunking Burger Myths with J. Kenji López-Alt. He talks about forming burgers.

                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  I do like his $1500 burner heating up his $7.00 pan :-)

                • JimLinebarger
                  JimLinebarger commented
                  Editing a comment
                  Polarbear777 Some take-aways from this could be that: there are virtues with different methods; that as you gain experience with said methods, the "new car smell" excitement gets tempered, thus allowing for learning new things; and, probably the most important, if you gots the money to spend, flash the bling but keep yourself grounded by still using the old with the new.

                • JimLinebarger
                  JimLinebarger commented
                  Editing a comment
                  Could it also be the perceived need to keep coming up with new things to stay relevant? I am wondering about cohesion of the burger and how many takes it took to get it on the bun. My smash burgers sometimes don't like to stay together.
              • Polarbear777
                Club Member
                • Sep 2016
                • 1283

                Top | #14
                Had to try Kenji’s “new” method.

                Works well but impractical for more than one. The pan really needs to be cleaned and reheated between each. The first one, with the cheese was good. The second one got overdone.

                Final internal temp in each one was 140F. And they are super delicate and fall apart. Very tasty though.

                Also so I can’t imagine doing this indoors. The smoke and splatters are ferocious.

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                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  Forgot to mention it was 30% brisket 70% chuck ground at 1/4”.

                  Flavor was more two-note than orchestra. I think the fried aspect masks some of the flavor you get with more gentle browning. And of course this is tricky, the line between really good dark brown and charcoal is seconds.
                  Last edited by Polarbear777; May 20th, 2019, 09:55 AM.

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              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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