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Thread: 5 Steps to Burger Brilliance: Excerpt from Weber's Big Book of Burgers by J Purviance

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    Moderator Chris Allingham's Avatar
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    5 Steps to Burger Brilliance: Excerpt from Weber's Big Book of Burgers by J Purviance

    5 STEPS TO BURGER BRILLIANCE

    1. MEAT MATTERS
    Prepackaged “hamburger” often means you get ground scraps of questionable quality. Once that meat has been compressed in a tray, it will never have the loose, tender texture of a great burger. You are much better off with “ground beef” (by law, it can’t include fat scraps), or, if perfection is your goal, buy freshly ground beef from a butcher you trust.





    2. THOROUGH SEASONING
    Burgers taste significantly better with seasonings dispersed throughout the meat, not just on the surface. Use salt and pepper at a minimum. Wet ingredients like minced onion, ketchup, mustard, and Worcestershire sauce improve not only the taste but also the juiciness. Mix in the seasonings as gently possible with your fingertips so you don’t compress the texture too much.





    3. PORTION CONTROL
    Inside the bowl, divide the meat into equal portions so that you don’t end up with mismatched sizes. Form each portion into a loose, round ball, then gently flatten it until it’s to 1 inch thick. This is your ideal thickness for giving the surface a nicely charred crust just as the center is reaching a juicy medium doneness.





    4. DIMPLING
    Most burgers tend to puff up in the middle as they cook, making the tops rounded and awkward for piling on toppings. To avoid this trouble, use your thumb or the back of a spoon to press a shallow indentation in the center of each raw patty. As each patty cooks, that well will fill in and flatten out, giving you a nice level surface instead of a big fat meatball.





    5. HANDLING THE HEAT
    The grill has to be hot (400 to 500F) and clean. You have to be cool and patient. Close the lid as soon as the patties hit the grate. Give them 8 to 10 minutes total to reach a medium doneness, turning them only once—any more and you run the risk of ripping the surface before it has turned into a tasty crust. Oh, and don’t ever smash burgers with a spatula! The juices will run out quickly and cause a flare-up.



    2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.



    http://www.amazon.com/exec/obidos/AS...020326/tvwb-20

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    TVWBB Pro ~Mark~'s Avatar
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    I ordered it from Amazon and not only is it a great cookbook, it's a good read.
    Anyhow I couldn't wait to get out there and make me some burgers.

    Simple burgers on the Smokey Joe.
    Now I'm going to do a different burger recipe from the book until I do them all.
    210 18" 26" 21" 2~18" 14" 6" a Go Anywhere Gas KBB Love them all

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    TVWBB Hall of Fame timothy's Avatar
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    Love a great burger!
    Thanks

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

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    That looks excellent Mark!

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    TVWBB Super Fan Eric A's Avatar
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    Burgers are awesome, quick and tasty. A great platform for all kinds of tastes and tweaks. Good luck on your burger journey Mark
    Eric A. The artist formally known as (bent broken)
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    The grill has to be hot (400 to 500F) and clean.

    My question is where is the temp measured? Grill surface, top of hood, ???? Probably being a bit geeky here, but, hey, I'm an engineer.

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    Hi Chris, have had this book for 3 months now, don't know where to start. Any recommendations?

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    Moderator Chris Allingham's Avatar
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    Joan, I've used some of the techniques shown in this book, like dimpling, but I've not followed any of the recipes. Perhaps other members can provide some recommendations.

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    Quote Originally Posted by Chris Allingham View Post
    Joan, I've used some of the techniques shown in this book, like dimpling, but I've not followed any of the recipes. Perhaps other members can provide some recommendations.
    Chris, thanks for replying. Hope I hear from some of the other members. There are just so many good recipes.

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    Joan, just start at the first good sounding recipe and work your way through them all

    Just on Chris's first point:
    My mum always ordered meat to go through the grinder once (coarse ground) and she would point at the beef she wanted
    This way she made sure she got good quality meat. It was ground in front of her. It was a bit more expensive though

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