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Thread: Two-stage burgers

  1. #21
    TVWBB Member M Craw's Avatar
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    Quote Originally Posted by Chris in Central Ohio View Post
    No need for me. I grind my own hamburger.....
    Chris is spot on.

    Ever since using this approach when grilling burgers and I've had more compliments than I can count: https://aht.seriouseats.com/2010/03/...r-burgers.html

    I don't grind my own beef, but I buy freshly ground steak trimmings from the local grocery store, and they are some of the best burgers I've ever had, if not the best.

    FWIW - I highly recommend this burger press: https://www.pamperedchef.com/shop/Co...der+Press/1174

  2. #22
    TVWBB Member Chris in Central Ohio's Avatar
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    Quote Originally Posted by M Craw View Post
    FWIW - I highly recommend this burger press:
    I dont recommend using a burger press. Over-working and compacting the patties will give you a tough, mealy texture. Burger should be formed loosely by hand, to have many air pockets throughout. I do use a mold tho, so I suppose you could use the bottom part for that, but never "press" your patties.
    Weber Genesis E-330 Weber 22" Performer w/gas assist Weber 18.5" Smokey Mountain Weber Smokey Joe

  3. #23
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Chris in Central Ohio View Post
    but never "press" your patties.
    So I take it your not a fan of smash burgers?

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

  4. #24
    TVWBB Member Chris in Central Ohio's Avatar
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    Quote Originally Posted by timothy View Post
    So I take it your not a fan of smash burgers?
    Different thing.
    Weber Genesis E-330 Weber 22" Performer w/gas assist Weber 18.5" Smokey Mountain Weber Smokey Joe

  5. #25
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Chris in Central Ohio View Post
    Different thing.
    I was just kidding with you.
    Meatloaf, meatballs and burgers should be formed by hand. You push to hard and they become dense, like you say you need those pockets.
    Another Jem I learned from JOY back in the 80's.

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

  6. #26
    TVWBB Member Chris in Central Ohio's Avatar
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    Quote Originally Posted by timothy View Post
    I was just kidding with you.
    Meatloaf, meatballs and burgers should be formed by hand. You push to hard and they become dense, like you say you need those pockets.
    Another Jem I learned from JOY back in the 80's.

    Tim
    NP Timothy, but "Jem"? And "JOY"?

    Im 58, so some of the '80s were lost for me...please school me.
    Weber Genesis E-330 Weber 22" Performer w/gas assist Weber 18.5" Smokey Mountain Weber Smokey Joe

  7. #27
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Chris in Central Ohio View Post
    NP Timothy, but "Jem"? And "JOY"?

    Im 58, so some of the '80s were lost for me...please school me.
    Yea I kinda misspelled. Jem or Gem; a priceless bit of info.
    Joy or Joy Of Cooking, another useful cookbook and my all time favorite.

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

  8. #28
    TVWBB All-Star Jim McKelvey's Avatar
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    Like a few others in the thread, I always reverse sear my burgers. Take them to a temp in the 120s then sear over high heat, try to take them off around 145 due to the carryover. Also allows for a beer or two during the cook.

  9. #29
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    Do you recommend the Kitchen Aid grinder attachment? Thanks.

  10. #30
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    My wife uses a Kitchen Aid grinder, she tells me it works just fine.

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