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How Long To Cook Hamburgers On A Charcoal Grill

How the Zen Master Prepares a Real Happy Meal Hamburger"Give a man a burger and he will gladly pay you Tuesday. Teach a man to make a burger and he will feed his family as if every day is Sunday." Meathead. By Meathead Goldwyn. Close your eyes and think of the best hamburger you've ever had. In a restaurant, right? Let's fix this. Let's all go from Grasshopper to Burger Zen Master. Let me guess what is in your memory: You needed two hands and two napkins.

The toasty charry beefy scent wafted to your nose as it was escorted to your table. The perfume told your mouth to start the lube moving the moment the plate became visible. It almost smelled burnt, but it was not. As you lifted the top of the bun to add ketchup, you saw that the patty had a mahogany skin and the bun was wet with dark juices that looked like Suwanee River. It was crunchy when your teeth pierced it. The warm salty juices flowed over your tongue followed closely by an assertively deep prime steak flavor, like a steakhouse steak framed by the irresistible bracing flavor of roasted beef fat.

The bun was warm, buttery, and crispy on the inside, and condiments amped up the experience, but you really can't remember them. It was the succulent brawny beef that sticks in your mind. The experience ended, reluctantly, with licking the juice off your elbows. My Platonic Image of the perfect burger is the Pinesburger from the Glenwood Pines in Ithaca, NY, circa 1. Frenchbread bun), veggies (lettuce, tomato, onions), dairy (American cheese), and protein (the 6 ounce patty of fresh ground chuck, 8. The Pines is under new ownership, but I am told the Pinesburger is still a winner for only $5. So what are the secrets of a Zen Master's Burger?

Finding out has taken me a whole year, a longer odyssey than any other cooking technique I've tried to conquer on your behalf. Whooda thunk the humble burger was such a pain? Don't expect perfection the first time you try my methods, but do expect improvement.

Grilled hamburgers are perfect for small backyard barbecues and giant neighborhood block parties alike. In this article, we explain how long it takes to grill the. Make your hamburgers by forming ground beef into patties? Homemade hamburgers made with a few binders taste delicious & won't fall apart on the grill. Need help in the kitchen? eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Cook’s developed the recipe to turn out burgers that remain juicy even when they’re well done. Since none of us here at Chez Frugal Girl are big fans of rare.

Learn the origins of America's favorite sandwich, the hamburger! From German immigrants to roadside diners, burgers are a uniquely American treat. That's it, that's all you have to do to cook the perfect hamburgers on a grill. Simple, juicy and delicious! Again, your times will vary based on your grill and how.

• · How to Season Hamburgers. Bland burgers? Spice 'em up. By learning to use simple ingredients correctly, you can take regular old hamburgers from boring to.
• · · You can make a nice, juicy hamburger right on your own stove top with the right equipment. Make juicy hamburgers on the stove top with help from a.
• Tips on Making Hamburgers Just a few words about my Tips on Making Hamburgers These tips and advice are intended for everyone, irrespective of experience levels.
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You'll get closer each time you do it. By the third attempt you should have everyone's attention. Remember, in any form of experiment, you must set up a repeatable system in which you can change only one variable at a time. If you make your first batch on a charcoal grill, don't switch to a cast iron griddle and change the meat blend at the same time. One variable at a time. Soon you'll know what the restaurants and I know: You'll know the gestalt of the Zen Master's Burger and be well on your way to making your home a hamburger heaven.

Begin by throwing out all your preconceived notions about cooking burgers. Never buy "hamburger" or "ground beef" for burgers. If top quality is your goal, never ever ever nohow noway buy something labeled "hamburger" or "ground beef" for making burgers. Save these for chili or sloppy Joes.

Hamburger or Ground Beef can legally come from practically any muscle on the animal. You know the old joke about "lips and sphincters?" You got it. They usually contain up to 3. Technically the difference is that, if the meat is packed at a USDA inspected plant, "hamburger" can have fat scraps added and "ground beef" cannot.

But the USDA inspects only meat that crosses state lines, so if it is ground by your grocer, practically any muscle can be in there. Butchers toss trimmings from any old cut in there, and much of the stuff in preformed patties comes from old bulls and no longer productive dairy cows, not known for the tastiest meat. A maximum of 3. 0% fat by weight is allowed in either hamburger or ground beef and both may have seasonings, but no water, phosphates, extenders, or binders added.

I prefer to add my own seasonings. Much hamburger and ground beef comes from processing plants many miles away and if it is not frozen, it can be several days old when you buy it. Keep in mind that your grocer and butcher may grind and package their own meat at a central warehouse or in the store, and their facilities are not USDA inspected unless they ship across state lines. Chicken Rice And Broccoli Recipes. The fat content laws, however, apply to all grinders. Buy meat and have your butcher grind it for you.

If quality is your goal, whenever possible you should ask your butcher to grind your meat while you wait. You pick the steak, and she grinds it. Pre- ground meat, even some of the better cuts of pre- ground meat, such as ground chuck, may have been ground miles away and days ago. Once meat is ground, it begins to oxidize. If you want to buy ground meat, try to buy it at a store with a butcher in the back room who can grind for you. In grocery stores, butchers usually come in early in the morning, and leave before 5 p.

They are probably not on duty on Sunday. Find out when your butchers are in, and get to know them by name. Ask them to grind meat for you. You want at least 2. Many top chefs now recommend 2.

USDA recommended safe temps of 1. F. That's right, you do not want lean burger because fat brings a lot of flavor, moisture, and crispness to the party, and it helps hold the patty together.

Face it, burgers are not diet food so we can't eat them every day. But when we do crave one we want a good one, and that means at least 2.

The easiest thing to do is pick a nice looking "choice" grade chuck, with plenty of fat, and if necessary, ask the butcher to add some fresh white fat trimmings to get the blend up to 2. Go ahead. Get it 3. Especially if you plan to cook it well done. Just don't tell your cardiologist. Ask for a coarse grind, using the 1/4" holes, only once through the grinder, and ask for it to be packaged loosely. Many butchers grind beef fine or grind it twice. Not for you. It should come out looking like thick wavy spaghetti.

Coarser grinds and looser pack make for an uneven surface plus air pockets inside, and that's good. If you can't get your meat ground to order, buy pre- ground chuck which is usually about 1.

Ground round is usually about 1. If you buy ground sirloin, you are getting only about 5 to 1. Alas, these are not precise standards. The fat content can vary from one store to another, from one steer to another. While you're at it, ask for some suet (beef fat) to freeze and mix in the next time your meat is too lean. I have never been charged for it. Your butcher may even grind it for you.

If not, you can grind it easily in a food processor. Don't get just any fat.

You want fresh white fat, not yellow fat. I've been known to freeze fat trimmed from my briskets and add it to my burger grind. Wrap it tightly in plastic first, and don't keep it for more than 6. You can also use suet to coat your griddle or pan if you are making Diner Burgers. Another option for lean meat is to add finely choped raw bacon into the blend. Select the fattiest strips. This is an amazingly effective trick, and bacon brings flavor and salt.

That's why we love bacon on top of our burgers. Better still, grind your own. How Long Is Milk Good Past The Sell By Date. The best way to control quality is to grind your own hamburgers. That way you can select the exact cut from the counter, control the fat to lean ratio, get the freshest meat, reduce oxidation, and even reduce risk.

Click here for my article on grinding your own hamburger meat. It's easier than you think. The best cuts and grades for grinding.

Don't waste money on the tenderest steak cuts from along the back of the steer: Ribeye, filet, or strip. The grinding process will make tough cuts tender. The Hamburger Zen Master wants inexpensive meat that has great beefy flavor like short ribs (side), chuck (shoulder), flank steak (belly), skirt steak (mid- chest), sirloin (hip), hanger steak (diaphragm), or brisket (front- chest).

Vogue Magazine's esteemed food writer Jeffrey Steingarten reports that most of New York City's best burgers are a blend of chuck and brisket, with some chefs adding hanger steak or short rib meat. His personal house blend is two parts chuck, two parts short rib, and one part brisket.

That seems like a lot of trouble to me. Short ribs. This is my favorite cut of meat for hamburger tastewise.