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+--- Thread: burger grillers (/showthread.php?tid=250718)
burger grillers - wurm - 12-23-2020
Burgers for dinner tonight, and as has been the case for the last few times we've done them under the broiler, the kitchen ends up smokey and we end up opening windows. Plus, it's a pita to scrub the grilling rack and get rid of the accumulated grease at the bottom of the pan. Yes, I know many of you will reply that you grill outdoors 365 days a year, but I've put away the grill for the season because I have no intention of standing outside in 30 degree weather to grill a couple of burgers. I've tried frying them on the stovetop, but the grease splatters all over.
So I've started to think about other options, like a Foreman type countertop grill/griddle. I'd like to hear from those who have or have used one. Are some better than others? Are they any better that just using a grilling surface on the stovetop (ours is gas)? Any better and less messy options that are easy, quick and could be used for a steak or a chicken breast as well as a burger? It needn't be big, as we'll do only two at a time, no matter what it is. Let's hear about your preferred way of cooking up a couple of burgers.
Re: burger grillers - mattkime - 12-23-2020
My fam demands smash burger style - https://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html
Re: burger grillers - MrNoBody - 12-23-2020
Burgers, chops, chix, steaks:
cook in sous vide, char in cast iron skillet on induction cooktop.
Only use the Megachef griller/griddle when large quanity is involved.
Re: burger grillers - Sarcany - 12-23-2020
Foreman style grills get gross with clumps of fat and grease and with all the crevices they never really get clean. They're really only good for quesadillas and maybe experiments with leftover pizza when you're a little tipsy.
Consider browning your burgers slowly in a non-stick pan over a medium-low flame, then broiling them just at the end to add a little char. It takes longer, but there's little to no smoke and the cleanup isn't bad.
...Or fry up some Beyond burgers in a non-stick frying pan. (Impossible burgers are decent meat substitutes, but Beyond goes a step farther, tastes better than meat.)
Re: burger grillers - cbelt3 - 12-23-2020
Foreman type grills with removable plates work well and are easy to clean. But I’m of the “ put on a coat and grill in the snow “ family..
Re: burger grillers - Ombligo - 12-23-2020
Sous Vide the burgers, then quickly sear them for color.
Very Rare to Rare: 115°F, 40 minutes
Medium-Rare: 124°F, 40 minutes
Medium: 130°F, 40 minutes
Medium-Well: 138°F, 40 minutes
Well-Done: 145°F, 40 minutes
(personal hint - go one doneness under your desired to allow for additional cooking while browning, especially if you are melting cheese on them)
While the burgers are in the water bath, you can get toppings ready, toast the buns, whip up the side dishes, etc.
No greasy mess, perfectly cooked
Re: burger grillers - NewtonMP2100 - 12-23-2020
....boy meet......grill......
Re: burger grillers - August West - 12-23-2020
Sous-vide, torch
Re: burger grillers - Markintosh - 12-23-2020
We BBQ on a propane BBQ 12 months a year, even if it means digging it out of several feet of snow.
That said...we just ordered an outdoor flattop griddle to replace the BBQ. More and more we're doing burgers (or veggie burgers), chicken pieces, brats or the like which do fine on a griddle. Even an occasional steak will be fine. The griddle will open up a whole new world of outdoor cooking: breakfast foods, bacon, fried rice, stirfrys, cheese steaks, etc.
Re: burger grillers - NewtonMP2100 - 12-23-2020
.....can one just go to Shake Shack or Five Guys......???