How was this burger cooked?

Average Joe · 03-26-2011, 11:53 PM

The other night I had one of the best burgers I have ever had. It was atleast an inch and a half thick without the cheese or mushrooms. It was loosly formed and was well done yet juices flowed out of it. My plate had a pool of juices in it when I was done.

I can't figure out how it was cooked. I know it wasn't on a grill, but the fact that it was well done with such a large amount of juices has amazed me. I am almost wondering if it was simmered.

Can anyone fill me in on the secret?

Zeuceone · 03-26-2011, 11:55 PM

I've seen them use something that resembles a steamer before.

Wolfgang · 03-27-2011, 12:06 AM

Cast iron flat griddle covered with a lid but before the lid goes down water or other juices are put under the dome of deliciousness.

T.G · 03-27-2011, 12:53 AM

Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket.

A dome lid might have been used to trap the heat to melt the cheese, not sure what effect, if any, it would have on the meat for such a short period of time.

Another "trick" for uber-juicy burgers, although I'm not sure too many restaurants would go through the trouble to do it, would be to stick a thick slice of salted butter in the center of the patty when hand packing it. Oy. Yum. Almost as good as bacon.

Can't say for certain how they cooked it, but there's my 2-yen.

MikeyC · 03-27-2011, 08:41 AM

Quote:

Originally Posted by T.G

Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket.

IMO this is why so many home burger chefs get a dry burger. Everyone is so concerned about their health that they buy very lean ground beef. You can't even find a brisket with a decent fat cap on it in a local supermarket around here. They trim it off so all you ever get is dry brisket. 80% lean is about the best hamburger meet I can find locally. I never get anything leaner than that. Everything in moderation!

04-05-2011, 09:48 AM

Quote:

Originally Posted by T.G

Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket.

The last time I bought tri-tip in bulk I had the butcher put one of the roasts along with fat trimmings from the others through the grinder twice for me. The butcher said it was about 20% fat, but it looked closer to 30%. Each patty, including the well done ones oozed with juices at about the same thickness as yours, leaving a puddle in their wake. They were awesome. It's all about the fat.

Oh, I grilled them. LOTS of fat, and loosely packed.

kelmac07 · 03-27-2011, 08:59 AM

Looks like a steamed burger...from the way the cheese melted.

fxpose · 04-04-2011, 02:41 PM

I make the best burgers by using cheap, high fat ground beef/chuck. ....$1.59/lb at our local Asian meat market. I cook these medium for myself.

ucla695 · 04-05-2011, 09:01 AM

That looks delicious!

LasciviousXXX · 04-05-2011, 09:14 AM

I'll go with the minority here and say that, to me, it looks like that burger was broiled in a Salamander. Salamander being a kitchen appliance that's pretty standard in most restaurants. Many restaurants use this type of equipment to cook certain items faster than a grill or a regular convection oven.

That's what it looks like to me anyway.

Aero95 · 04-15-2011, 07:31 AM

Quote:

Originally Posted by LasciviousXXX

I'll go with the minority here and say that, to me, it looks like that burger was broiled in a Salamander. Salamander being a kitchen appliance that's pretty standard in most restaurants. Many restaurants use this type of equipment to cook certain items faster than a grill or a regular convection oven.

That's what it looks like to me anyway.

I agree with your statement and it looks

kydsid · 04-05-2011, 09:23 AM

I'm gonna go out on a limb and say just go back to the place and ask the cook.

emopunker2004 · 04-05-2011, 09:24 AM

Quote:

Originally Posted by kydsid

I'm gonna go out on a limb and say just go back to the place and ask the cook.

or better yet, just go back and buy another

spizz · 04-15-2011, 02:42 AM

Looks nice. Making me hungry

07-12-2011, 09:57 AM

I got into a little debate last Friday with my friend about burgers that got me thinking. He wasn’t a big fan of Ray’s Hell Burger cooked medium-rare with the au poivre preparation. He went on to explain that he was a “burger purist,” so he’d try Ray’s again without the mish mash - Just a “real burger,” he said “cooked medium well.” “Burgers aren’t supposed to be bloody.”

pnoon · 07-12-2011, 10:06 AM

Quote:

Originally Posted by thermal

I got into a little debate last Friday with my friend about burgers that got me thinking. He wasn’t a big fan of Ray’s Hell Burger cooked medium-rare with the au poivre preparation. He went on to explain that he was a “burger purist,” so he’d try Ray’s again without the mish mash - Just a “real burger,” he said “cooked medium well.” “Burgers aren’t supposed to be bloody.”

Says who?
Posted via Mobile Device

TBone · 07-12-2011, 10:14 AM

Quote:

Originally Posted by pnoon

Says who?
Posted via Mobile Device

It's not a burger if it's not bleeding

Sawyer · 07-12-2011, 10:16 AM

Quote:

Originally Posted by pnoon

Says who?
Posted via Mobile Device

Not me.

LasciviousXXX · 07-12-2011, 10:19 AM

Quote:

Originally Posted by thermal

“Burgers aren’t supposed to be bloody.”

Blasphemy!

Bill86 · 07-12-2011, 06:50 PM

Quote:

Originally Posted by thermal

I got into a little debate last Friday with my friend about burgers that got me thinking. He wasn’t a big fan of Ray’s Hell Burger cooked medium-rare with the au poivre preparation. He went on to explain that he was a “burger purist,” so he’d try Ray’s again without the mish mash - Just a “real burger,” he said “cooked medium well.” “Burgers aren’t supposed to be bloody.”

Nonsense...all red meat is supposed to be bloody.

03-26-2011, 11:53 PM	#1
Average Joe Livin' the dream! Join Date: Feb 2011 First Name: Name Location: Over Yonder Posts: 183 Trading: (10)	How was this burger cooked? The other night I had one of the best burgers I have ever had. It was atleast an inch and a half thick without the cheese or mushrooms. It was loosly formed and was well done yet juices flowed out of it. My plate had a pool of juices in it when I was done. I can't figure out how it was cooked. I know it wasn't on a grill, but the fact that it was well done with such a large amount of juices has amazed me. I am almost wondering if it was simmered. Can anyone fill me in on the secret?

03-26-2011, 11:55 PM	#2
Zeuceone You're next Join Date: Dec 2010 First Name: G Location: SoCal Posts: 1,737 Trading: (16)	Re: How was this burger cooked? I've seen them use something that resembles a steamer before.

03-27-2011, 12:06 AM	#3
Wolfgang Back from the dead Join Date: Oct 2008 Location: Tampa, Fl Posts: 2,541 Trading: (14)	Re: How was this burger cooked? Cast iron flat griddle covered with a lid but before the lid goes down water or other juices are put under the dome of deliciousness. __________________ You probably wont remember that test you failed, but you'll never forget the girl you were with the night before, when you decided not to study.

03-27-2011, 12:53 AM	#4
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: How was this burger cooked? Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket. A dome lid might have been used to trap the heat to melt the cheese, not sure what effect, if any, it would have on the meat for such a short period of time. Another "trick" for uber-juicy burgers, although I'm not sure too many restaurants would go through the trouble to do it, would be to stick a thick slice of salted butter in the center of the patty when hand packing it. Oy. Yum. Almost as good as bacon. Can't say for certain how they cooked it, but there's my 2-yen.

03-27-2011, 08:59 AM	#7
kelmac07 Resident Maduro Whore!! Join Date: Apr 2009 First Name: Mac Location: Newport News, VA Posts: 27,322 Trading: (218)	Re: How was this burger cooked? Looks like a steamed burger...from the way the cheese melted. __________________ Dom in the MLB thread "I could probably get you to wear a Yankee hat for a Maduro!"

04-04-2011, 02:41 PM	#8
fxpose Park Drive Smokehouse Join Date: Oct 2008 Location: Los Angeles Posts: 337 Trading: (0)	Re: How was this burger cooked? I make the best burgers by using cheap, high fat ground beef/chuck. ....$1.59/lb at our local Asian meat market. I cook these medium for myself.

04-05-2011, 09:01 AM	#9
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: How was this burger cooked? That looks delicious!

04-05-2011, 09:14 AM	#10
LasciviousXXX Team of 11...Always Join Date: Oct 2008 First Name: Týr Location: New Orleans Posts: 4,579 Trading: (8)	Re: How was this burger cooked? I'll go with the minority here and say that, to me, it looks like that burger was broiled in a Salamander. Salamander being a kitchen appliance that's pretty standard in most restaurants. Many restaurants use this type of equipment to cook certain items faster than a grill or a regular convection oven. That's what it looks like to me anyway.

04-05-2011, 09:23 AM	#12
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: How was this burger cooked? I'm gonna go out on a limb and say just go back to the place and ask the cook. __________________ Check out the Cigar Asylum Newbie Sampler Trade

04-15-2011, 02:42 AM	#14
spizz Still Watching My Back Join Date: Jan 2010 Posts: 51 Trading: (0)	Re: How was this burger cooked? Looks nice. Making me hungry

07-12-2011, 09:57 AM	#15
thermal Guest Posts: n/a	Re: How was this burger cooked? I got into a little debate last Friday with my friend about burgers that got me thinking. He wasn’t a big fan of Ray’s Hell Burger cooked medium-rare with the au poivre preparation. He went on to explain that he was a “burger purist,” so he’d try Ray’s again without the mish mash - Just a “real burger,” he said “cooked medium well.” “Burgers aren’t supposed to be bloody.”