Gravy's Cooking Thread

Rajaah said:

View attachment 631406
Got this bad boy. Any advice on grilling burgers? This is another first, want to do it right. Thickness, internal temperature at the center, etc. Last time I pan cooked burgers I overdid it and they were dry, so I want to avoid that at all costs with this nice piece here.

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Hamburger historian cooks them the following way. A burger thick enough to survive a grill is usually too fat for your mouth once you get lettuce, onion, and tomato. A burger you cant get in your mouth is fucking worthless. I do something like the video, on cast iron, with mushrooms, onions, and swiss (never tried cooking the onions with the burger though):



Linked here before, here are the buns if want to go all the way. It's a noticeable difference, especially when it's same day fresh: