Jose Suro
TVWBB All-Star
Hi All,
I’ve been on a quest for the perfect burger for a long time. Tonight was a breakthrough night. Forget cooking to 160 degrees. Forget high fat, that’s to compensate for the high finishing temperature. Forget about ground beef and ground chuck.
After a talk with my lady butcher I had her double grind a 2-pound sirloin steak with the fat cap on. Not cheap down in these parts at seven dollars a pound, but it’s worth every penny. The sirloin flavor is a whole magnitude over ground chuck and ground beef doesn’t even finish the race. It’s ground steak flavor - Just what I was looking for!
It’s lean, very lean. But that's not a problem because it's not going to 160 degrees. It's just like cooking a sirloin steak. I found afterwards that I don’t need to dimple the center because it is not turning into a ball. There are no flare-ups. It needs very high temperature fire to get a nice crust. And when cooked to 140 degrees it was the best burger I’ve cooked in years. I still have some tweaks to do but I am so happy that I’ve found my burger compass
.
On to the pics then, just three.
The burgers were seasoned with Weber’s burger seasoning, olive oil and Worcestershire sauce. The oil and the sauce added moisture and ductility to better form the burgers.
Here they are waiting for the coals to heat up. Notice they are darker than ground beef or ground chuck. 8-ounce patties as usual:
And onto the grill off the fire for ten minutes to add some hickory smoke flavor, then on direct. This is the second flip on direct. Notice, no flare-ups .
Then finally plated. Absolutely the best burger I’ve made in a long time.
Thanks for looking,
Best,
Jose
I’ve been on a quest for the perfect burger for a long time. Tonight was a breakthrough night. Forget cooking to 160 degrees. Forget high fat, that’s to compensate for the high finishing temperature. Forget about ground beef and ground chuck.
After a talk with my lady butcher I had her double grind a 2-pound sirloin steak with the fat cap on. Not cheap down in these parts at seven dollars a pound, but it’s worth every penny. The sirloin flavor is a whole magnitude over ground chuck and ground beef doesn’t even finish the race. It’s ground steak flavor - Just what I was looking for!
It’s lean, very lean. But that's not a problem because it's not going to 160 degrees. It's just like cooking a sirloin steak. I found afterwards that I don’t need to dimple the center because it is not turning into a ball. There are no flare-ups. It needs very high temperature fire to get a nice crust. And when cooked to 140 degrees it was the best burger I’ve cooked in years. I still have some tweaks to do but I am so happy that I’ve found my burger compass
. On to the pics then, just three.
The burgers were seasoned with Weber’s burger seasoning, olive oil and Worcestershire sauce. The oil and the sauce added moisture and ductility to better form the burgers.
Here they are waiting for the coals to heat up. Notice they are darker than ground beef or ground chuck. 8-ounce patties as usual:
And onto the grill off the fire for ten minutes to add some hickory smoke flavor, then on direct. This is the second flip on direct. Notice, no flare-ups .
Then finally plated. Absolutely the best burger I’ve made in a long time.
Thanks for looking,
Best,
Jose
Like Rich said we will be doing Sirloin very soon and those pics were great. Just pass a plate please!
