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Old 03-26-2011, 11:53 PM   #1
Average Joe
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Default 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?

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Old 03-26-2011, 11:55 PM   #2
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Default Re: How was this burger cooked?

I've seen them use something that resembles a steamer before.
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Old 03-27-2011, 12:06 AM   #3
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Default 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.

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Old 03-27-2011, 12:53 AM   #4
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Default 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.
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Old 03-27-2011, 08:41 AM   #5
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Default Re: How was this burger cooked?

Quote:
Originally Posted by T.G View Post
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!
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Old 03-27-2011, 08:59 AM   #6
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Default Re: How was this burger cooked?

Looks like a steamed burger...from the way the cheese melted.
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Old 04-04-2011, 02:41 PM   #7
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Default 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.
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Old 04-05-2011, 09:01 AM   #8
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Default Re: How was this burger cooked?

That looks delicious!
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Old 04-05-2011, 09:14 AM   #9
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Default 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.
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Old 04-05-2011, 09:23 AM   #10
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Default 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.
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Old 04-05-2011, 09:24 AM   #11
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Default Re: How was this burger cooked?

Quote:
Originally Posted by kydsid View Post
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
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Old 04-05-2011, 09:48 AM   #12
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Default Re: How was this burger cooked?

Quote:
Originally Posted by T.G View Post
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.
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Old 04-15-2011, 02:42 AM   #13
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Default Re: How was this burger cooked?

Looks nice. Making me hungry
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Old 04-15-2011, 07:31 AM   #14
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Default Re: How was this burger cooked?

Quote:
Originally Posted by LasciviousXXX View Post
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
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Old 07-12-2011, 09:57 AM   #15
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Default 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.”
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Old 07-12-2011, 10:06 AM   #16
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Quote:
Originally Posted by thermal View Post
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?
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Old 07-12-2011, 10:14 AM   #17
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Default Re: How was this burger cooked?

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Says who?
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It's not a burger if it's not bleeding
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Old 07-12-2011, 10:16 AM   #18
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Says who?
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Not me.
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Old 07-12-2011, 10:19 AM   #19
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Default Re: How was this burger cooked?

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“Burgers aren’t supposed to be bloody.”
Blasphemy!
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Old 07-12-2011, 10:57 AM   #20
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Default Re: How was this burger cooked?

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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