grilling burgers

Remember that the shrinkage when the patty is cooked in absolute terms affects the diameter a lot more than the thickness. I.E. you might not notice that the thickness has decreased, but a big loss in diameter makes it look small when placed in the bun.

Cooking on a grill means you will lose alot of the juice (fat) so Start with burger with a really high fat content (22%). Most people will mince up small amount of onion and garlic (very fine mince). The egg (as others have mentioned) acts as a binder to help keep the patty together - you wont notice it. Salt and pepper.

If grilling - be sure to oil the grilling surface - so that meat doesn`t stick to the grill!!!!!!!

Avoid flames.

let the burgers (or any other meat) rest 5 to 10 minutes after you pull from the grill

if you are pan frying - use a little butter to coat the pan.

burgers will shrink about 1/3 rd - their originall size - so plan accordingly

for more cullinary mistakes and mishaps - send me a PM

More like 3 or more cm... c`mon these are BURGERS not pity patties. And a 3+ cm thick patty will accept a temp probe without falling apart. Also, egg, garlic, I use a touch of creole seasoning and a hint of chardonnay.

i was talking about temperature of the beef @ the center, i have a handheld digi thermometer. also 1cm thick burger patty!??! blasphemy

I think it depends on how you interpret what apollo said. I understand it as the air temperature in the grill when its close. That may be wrong.

I just dont see how you can measure the temperature inside a beef made of chopped meat, with a thickness of about 1cm. First of all i think it would fall apart, secondly i think it would be nearly impossible to do this measurement as the position of the measuring probe would very hard to control.

http://www.youtube.com/watch?v=SZaNUZDTi44

one egg , few drops of milk garlic , makes great burgers

I believe whether its rare, medium or done also depends on the time it had on the grill!

Anyway.. If you wanna use chopped meat for the beef you you should mix some different spices, egg, flour, garlic and onion into it.

And another thing that will really improve the burger, is if you bake the burger bun yourself...

this

VVVV

Do not press on the burger with the spatula it just makes all the juices drain out of the burger and then it will be dry

or do what i do and keep a digital thermometer handy

iirc

165 - well done
140-145 is medium
130-135 is medium rare

when the juice from the cents is a very light pink theyre almost done