Gravy's Cooking Thread

Burns

Burns

Naxxramas 1.0 Raider
9,248
17,920
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.
Click to expand...
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:
 
Last edited:
  • 1Like
Reactions: 1 user
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
16,186
756
I don't usually measure the temperature on burgers but I would probably pull them off about 150 degrees. I like a bit of pink in the middle but if it's pink all the way through it just doesn't hold together and makes the bun all soggy. It's definitely possible to cook them too long and turn them into a hockey puck though.
 
You must log in or register to reply here.