adm 421 Posted June 15, 2020 Share Posted June 15, 2020 Today was burgers. First of all I screwed up. Went to buy stuff and forgot that my local butcher is closed on Mondays. So I had to "make do" with some rump steak, some sirloin and some ribeye from the store. Normally I use chuck/brisket/skirt steak depending on what it looks like and how I am feeling that day. Anyway, I ground up the meat (single pass, 1/4" disk, everything chilled in the furze first) and loosely formed 6oz burgers. 100% beef - nothing else at all. I'm a purist with burgers! Then I grilled them direct on the Monolith, 420C, 4 minutes per side, flipped 'em, then added cheese slices and gave them another minute. They came out pretty good. Not best ever, but certainly very nice and juicy. Next time, I think a little hotter/faster and/or closer to the coals. Maybe 450F for 3 minutes a side on the lowest rack setting. Buns were toasted, even if that one doesn't look it. The kids got the best ones! eric, Golf Griller, Rob_grill_apprentice and 1 other 4 Quote Link to post Share on other sites
Golf Griller 967 Posted June 15, 2020 Share Posted June 15, 2020 Great looking burger. I'll take one without the tomato. Quote Link to post Share on other sites
gordo2212 15 Posted June 17, 2020 Share Posted June 17, 2020 It was your first time doing burgers on the grill, probably shouldn't be too hard on yourself. Takes a while to get used to cooking on a new grill. They look great to me though. Do you have some sort of machine that gets them to all look like that? I do mine by hand and they are always circular but not the exact same shape like yours. Quote Link to post Share on other sites
adm 421 Posted June 17, 2020 Author Share Posted June 17, 2020 6 hours ago, gordo2212 said: It was your first time doing burgers on the grill, probably shouldn't be too hard on yourself. Takes a while to get used to cooking on a new grill. They look great to me though. Do you have some sort of machine that gets them to all look like that? I do mine by hand and they are always circular but not the exact same shape like yours. Not a machine per se - just a metal ring. I just put that on a scale, measure the right amount of ground beef by weight and them squeeze it down a bit by hand then remove the ring. Quote Link to post Share on other sites
WI/TN 111 Posted June 17, 2020 Share Posted June 17, 2020 Looks good...my first cook this week will be burgers (followed the next night by pork chops...just sliced up some thick chops for a pork loin). The divide and conquer on the KJ will be nice as my kids prefer less of a crisp sear to any meat and my wife and I love that crust on a burger. So I will be cooking 2 closer to the heat for less time, 2 further from it but for a little bit more time. Though...Im not quite the one to be grinding my own meat at this point (id have to make room for another gadget) Quote Link to post Share on other sites
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