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Thisbeers burgers #8191814 03/04/21 03:32 PM
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Got me thinking. What's your rule for "doneness"?

cook till blood shows on top, flip, then how long?

Thermometer?

Good beef, I like rare

no flipping all the time and no smashing after they are on the cook top?


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Re: Thisbeers burgers [Re: Buzzsaw] #8191829 03/04/21 03:47 PM
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By looking for a warm pick center. Pass the cheese.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Thisbeers burgers [Re: Buzzsaw] #8191858 03/04/21 04:09 PM
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It doesn't take them long. I have a bacon press I use for smash burgers. I also use an IR gun and cook them on my charcoal heated griddle top. I check the griddle top with the IR gun until it's at about 600°f, smash the burgers into the griddle with the bacon press, give it a minute or so, flip, put cheese on top, and pull the meat once the cheese starts to melt.

Re: Thisbeers burgers [Re: Buzzsaw] #8191869 03/04/21 04:20 PM
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Smash burgers and a traditional burger are different flavor profiles to me. For me it's what mood am I in on how I want my burger.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Thisbeers burgers [Re: Buzzsaw] #8191870 03/04/21 04:20 PM
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This is where my OCD really kicks in. I love all of my meat rare to medium-rare, and nice and juicy. If I know the history of it (my own deer/elk) or good quality steak cuts, I will even go very rare. Hamburger (ground beef) and chicken will probably get you sicker than anything else in the store! I have a great butcher who grinds almost all of their own burger from just a couple cows a day, not from hundreds like you get from the big groceries. Trust your eyes and nose, if it has dyes to make it red again, has a brown center while the outside looks perfect, or smells like anything beside fresh steak, it only gets used for browned meat, and is done well.

Smash burgers are fantastic, but have to be fresh!!!

Re: Thisbeers burgers [Re: Buzzsaw] #8191925 03/04/21 05:07 PM
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Med rare for me.


" Excuse me, while I whip this out!"
Re: Thisbeers burgers [Re: Buzzsaw] #8191926 03/04/21 05:08 PM
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thin and fast. you can always make doubles. the trick is a HOT griddle. char is everything on a patty. also, and this may be controversial, swiss cheese has no place on a propper burger.



Last edited by bigbob_ftw; 03/04/21 05:56 PM.

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Re: Thisbeers burgers [Re: Buzzsaw] #8192237 03/04/21 10:13 PM
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Well done for me

Re: Thisbeers burgers [Re: Buzzsaw] #8192266 03/04/21 10:25 PM
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I prefer my steaks to medium rare but hamburgers I prefer medium ... cook until blood shows on top, then flip and cook until juices are clear


"everyone that lives dies but not everyone who dies lived..."

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Re: Thisbeers burgers [Re: Buzzsaw] #8192312 03/04/21 11:10 PM
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Ketchup is fine on my fries but not on my burgers.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Thisbeers burgers [Re: Buzzsaw] #8192447 03/05/21 01:23 AM
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Another note. It also depends on how thin you like to smash them. The ones i did where as thin as you can get and keep them together. There is no way around it they will be well done. I don’t know exactly what it is but they are not dry. A thick burger I like medium. I smash burger I focus on the crust instead of the finish temp. A smash burger all the flavor is in the crust it creates. Give it a try and I think you would be surprised.

Re: Thisbeers burgers [Re: Thisisbeer] #8192465 03/05/21 01:42 AM
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Originally Posted by Thisisbeer
Another note. It also depends on how thin you like to smash them. The ones i did where as thin as you can get and keep them together. There is no way around it they will be well done. I don’t know exactly what it is but they are not dry. A thick burger I like medium. I smash burger I focus on the crust instead of the finish temp. A smash burger all the flavor is in the crust it creates. Give it a try and I think you would be surprised.


True. Doneness is irrelevant.


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Re: Thisbeers burgers [Re: bigbob_ftw] #8192591 03/05/21 03:28 AM
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Originally Posted by bigbob_ftw
Originally Posted by Thisisbeer
Another note. It also depends on how thin you like to smash them. The ones i did where as thin as you can get and keep them together. There is no way around it they will be well done. I don’t know exactly what it is but they are not dry. A thick burger I like medium. I smash burger I focus on the crust instead of the finish temp. A smash burger all the flavor is in the crust it creates. Give it a try and I think you would be surprised.


True. Doneness is irrelevant.

Very True.


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Re: Thisbeers burgers [Re: Buzzsaw] #8192637 03/05/21 04:11 AM
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I like my burger to make the buns red.


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Re: Thisbeers burgers [Re: Buzzsaw] #8192650 03/05/21 04:30 AM
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One 1/2" thick burger, rare, cheese on top, smash burger on top of cheese. Heavy mayo on the toasted bun. None of that veggie stuff.


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Thisbeers burgers [Re: Buzzsaw] #8192735 03/05/21 11:32 AM
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Medium for me!

Re: Thisbeers burgers [Re: BayouGuy] #8192924 03/05/21 02:09 PM
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Originally Posted by BayouGuy
None of that veggie stuff.


I have moved into the world of you can keep the lettuce and tomatoes off my burger.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Thisbeers burgers [Re: Herbie Hancock] #8192943 03/05/21 02:16 PM
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Originally Posted by Herbie Hancock
Originally Posted by BayouGuy
None of that veggie stuff.


I have moved into the world of you can keep the lettuce and tomatoes off my burger.


Me to except for home grown tomatoes.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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