How do I keep my burgers juicy? :noahohno:

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 04-04-2012, 09:32 PM         #21
Silver N Black 
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 WorldsStrangest said:
i need a foreman grill now.....i knew i should asked my mom that for christmas...
those grills are great for hotdogs and shrimp, for meats and chicken that sh*t will dry it the fu*k out.
 04-06-2012, 05:56 AM         #22
Got Cheeve? 
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 S.TEX said:
those grills are great for hotdogs and shrimp, for meats and chicken that sh*t will dry it the fu*k out.
yep, i ended up broiling and baking if it's raining out or i'm out of coal in the oven now instead of that foreman joke of a grill.

so funny how y'all scared of fat tho. fat is healthy and completely normal for humans, carbs are what you need to be worried about (grains, rice, beans, sugar, bread, etc.)
 04-06-2012, 10:04 AM         #23
scboxa 
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Chances are your cooking it to long, like mans said in here you don't need to fully cook your beef, well done beef tastes like sh*t and is dry as fu*k. On Medium heat and cook it for medium/rare - medium.
 6 years ago '06        #24
Sammyboi22 
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If your using cheap ground beef. Cook that sh*t thoroughly. Trust me.
 6 years ago '07        #25
JohnDoe 207 heat pts207
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As a man whos works as the main family member at our small restaurant I cant believe how many people dont understand what makes meat dry.

for burgers all we do at my work is 1/3 to 1/2 lb patties 350 temp throw them down on a FLAT TOP

[pic - click to view]


this is the look of the one we use at our shop. you can get a plate to cover your burner if you have a gas stove that will work just as good. "griddle top"

[pic - click to view]



and before the second flip, should be about 4 min in at this point, you need to push the patty down. i refer to it as more of a massage (push down lightly and put pressure on different parts of the patty, dont let the meat break up go very gently). hit it up with a few shakes of worstichire sauce and flip ever 1.5 min after until 14 min is up and you got a FAT juicy burger. Dont season too much. When it cooks in its own juice it has great flavor you dont want to mask.


the reason why burgers get dry is if Flame touches the burger. If you let them cook in their own fat they will be juicy. The leaner the beef the less juicy but everyone knows that.


Last edited by JohnDoe; 04-06-2012 at 12:17 PM..
 6 years ago '11        #26
CamoBoxers 20 heat pts20
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dry burger? check the stove top temperature dummy


[pic - click to view]

 6 years ago '10        #27
lboog1423 297 heat pts297
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 A.G said:
very lean meat is dry.. You could try to add an egg to your mix or some canned crushed tomatoes.. Also less salt.

I just grin & bear it though, since I've found the most juicy burgers are made from medium ground beef. I usually buy 96/4.


I'm not sure what you put in yours, but mine typically consists of:

Beef (obviously)
cayenne peppers
Worcestershire sauce
salt/black pepper
grated onion
dry mustard
garlic powder
a bit of bread crumbs
1 egg

And from my experience, it's better to cook them faster instead of letting them sit for a while on the grill.
try this instead of Worcestershire sauce next time. You can thank me later

[pic - click to view]





 gameofchris said:
dry burger? check the stove top temperature dummy


[pic - click to view]

^^^^this

minus the dummy pt


Try cooking them slower and if ur grilling dont put it right over the heat source, use indirect heat....
 6 years ago '06        #28
richardgil 1 heat pts
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80/20 meat.
cook 60% on one side, 40% on the side. only flip it once.
dont press burger as stated before.
take off grill when top center of the burger is a little soft (leaving it medium).
 04-06-2012, 03:54 PM         #29
Silver N Black 
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 Got Cheeve? said:
yep, i ended up broiling and baking if it's raining out or i'm out of coal in the oven now instead of that foreman joke of a grill.

so funny how y'all scared of fat tho. fat is healthy and completely normal for humans, carbs are what you need to be worried about (grains, rice, beans, sugar, bread, etc.)
foreman grill can make some bomb a.ss grilled vegetables too I'll say .

But yeah folks should stay away from using it to cook meats and chicken.
 6 years ago '06        #30
Sammyboi22 
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I dont mind using the foreman if im gonna put sauce on the chicken.
 6 years ago '04        #31
Aesop730 14 heat pts14
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Put it in the oven and put it on broil .
 6 years ago '05        #32
daliff89 1 heat pts
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If i make beef burgers I use 93/7 and almost never get a dry burger..

Heat the pan to medium
Spray some cooking spray
Throw in the patty
Don't fu*k with it until I see a little bit of juice on the top of the burger
Flip it
Don't fu*k with it until I see a little bit of juice on the top of the burger
If I'm going to put cheese on it I flip it again and add the cheese just to melt it (takes like 30 seconds)
Put it on a bun

People always flip their meat too much, no homo, you only need to do it once. People never let it rest either, that's why their juices run all over the place. I'll usually let my burgers sit on the bun for a good 5 minutes before I touch them..
 6 years ago '05        #33
kodak314 2 heat pts
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when you using 93/7, make the burgers as thin as you can. med-high heat.
 6 years ago '10        #34
lboog1423 297 heat pts297
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 Armen87 said:
it's good to close the lid on the grill, cooks much more even and quicker that way even though the heat is a lil on the low side
true, but if he looking for juicier burgers, closing the lid will squeeze out the juice


edit: nevermind, thought u were talking abt a foreman grill. Yea i always close the lid on my grill, mainly bc i have a charcoal smoker


Last edited by lboog1423; 04-15-2012 at 04:25 PM..
 6 years ago '04        #35
ShadyKidd 
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A few tips:

Only flip the burger once. The more flipping, the more you lose the juices.

Never press down on the burger while cooking. If you put a small indent with your thumb on the patty before cooking, this will prevent them from puffing up.

When seasoning the meat, take a few tbs room temp water in a small cup. Add your seasoning to the water (salt, pepper, garlic powder, onion powder). Dissolve spices in water and mix with meat. Add a good couple shakes of worcheshire sauce and you have a great juicy meat base for burger.

Never overcook. Medium or medium well at the most.
 6 years ago '05        #36
.Hafestos. 5 heat pts
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FYI - putting salt on a Raw burger actually draws the juices out and makes it more dry. You season while your cooking, not before.

that and what others have said, cook it in its own juices on a flat top, and dont over flip
 04-16-2012, 08:47 AM         #37
WorldsStrangest 
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whats the better way to cook a burger

foreman grill or oven broil?

i wanted to get a foreman grill specifically for burgers. but yall got me like "i dont know" now.....

slighting off topic but i steaks i usually put in a skillet....
 6 years ago '04        #38
Duntaz 58 heat pts58
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Rap your patty in foil then oven cook it it will retain all the moisture. fu*k that foreman grill sh*t those close lid grills cook all the juice/fat out of everything. Which is actually the purpose of a foreman grill. Like when i use to cook baked chicken I would line a glass thing with foil put a lil water in it chop some onions up put seasonings in it. The put the chicken in with it and foil the foil to cover it but still leave it open just a little. But when its done. All the flavors even the juice from the meat will be in the water which will kinda turn to a light gravy.


Last edited by Duntaz; 04-16-2012 at 11:32 AM..
 6 years ago '05        #39
FlamboyantOne 1 heat pts
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 6 years ago '04        #40
LilEscobar 1 heat pts
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Meat dries out because people cut it open, push down on it, or overcook it.
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