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#1 |
Livin' the dream!
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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? ![]() |
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#3 |
Back from the dead
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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.
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#4 |
Grrrrrr
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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. |
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#5 | |
member of the CA MINYAN
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#6 |
Resident Maduro Whore!!
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Looks like a steamed burger...from the way the cheese melted.
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#9 |
Team of 11...Always
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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. |
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#10 |
Ditat Deus
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I'm gonna go out on a limb and say just go back to the place and ask the cook.
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#11 | |
Central Fla rollin
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#12 | |
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![]() 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. |
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#14 | |
Adjusting to the Life
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I agree with your statement and it looks ![]()
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#15 |
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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.”
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#16 | |
YNWA
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#20 |
Think Blue!
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No idea how.
God that does look amazing! My wife makes an amazing turkey burger, not healthy though. It is sooo juicy and delicious, she won't tell me her recipe.
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