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Finally finished my burger video!


Mr Cue
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So here it is in all it's glory, my 2013 Summer Burger Blast video! I finally got to put it together and get it published. This video stuff is a chore! I've never shot a video for YouTube before so it was a learning experience and if I get nothing else out of it, I had fun doing it. I used an older mini-DVD camcorder so the quality isn't that great but it's watchable. And I made the video more appealing my keeping my mug out of it. Enjoy! Thanks again to John and his sponsors for hosting this event. I couldn't think of a better way to show some love to the Man Cave than to put up a little video of my own!

 

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Thanks everyone. I decided not to do bacon because it really overpowered the sandwich and masked that great beef flavor. I have prepared and tried several burgers up to this point for the contest and ultimately came to the decision that a less busy burger was the ticket. To me, a burger is supposed to be simple and flavorful, I think all these add-ons are great but really only need to be there when the beef can't speak for itself. Let me tell you, that brisket and chuck does all the talking! Great hearty beef flavor and tender like butta!

 

A few of my buddies asked about poking the holes, any thoughts on that? My goal was to have a juicy and tender burger that retained it's original size and shape. I think the holes help, my thinking was along the lines of how you loosely pat a pan-fried burger and the juices flow through all those channels and nooks that are left as a result of not mashing the thing into a solid mass. Seemed to work. Anyone else do this? The idea just popped into my head a few cooks ago and I've been getting great results with this technique.

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Nice job Mr. Cue.  I am going to try your poking hole technique (hahaha) tonight.  I've been looking for a consistent technique that creates a great burger that doesn't fall apart.  

 

 

I think that is why it seems to work, you can pat the burger out so it's sturdy enough for the grill and then poke the holes to allow the juices to flow through the meat and spread that flavor. The burgers don't bloat when you do this either, I think I may have stumbled onto something here.

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Thanks everyone! I wanted to annotate the video about the Kamado burping but YouTube was acting up. I always open the lid like that above 300°F, I like my skin the way it is! The camera really didn't do the burger justice as to the size of it, I didn't scale it out but I bet that thing was anywhere from 2/3 of a pound to 3/4 lb easily! It was a monster, should have put a ruler in the vid for comparison!

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I tried your shaping and hole technique last night and was really impressed.

 

For as long as I've been making burger I've always rollled the beef around in my hand and then smashed it into shape with a plate or something similar. Of course when cooking they always plump up in the middle.

 

After watching your vid yesterday I grabbed some ground chuck on the way home and did exactly what you showed in your vid. They came out perfect. Nice and tender and they retained their shape, no plumping.

 

One question. I've wanted to try mixing in other ingredients to the ground beef before forming the patties. However if I do that don't I run the risk of over working the meat or am I worrying to much?

 

Thanks

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I tried your shaping and hole technique last night and was really impressed.

 

For as long as I've been making burger I've always rollled the beef around in my hand and then smashed it into shape with a plate or something similar. Of course when cooking they always plump up in the middle.

 

After watching your vid yesterday I grabbed some ground chuck on the way home and did exactly what you showed in your vid. They came out perfect. Nice and tender and they retained their shape, no plumping.

 

One question. I've wanted to try mixing in other ingredients to the ground beef before forming the patties. However if I do that don't I run the risk of over working the meat or am I worrying to much?

 

Thanks

 

 

I like to keep it all beef, once you start mixing in stuff then you are getting into meatloaf territory IMO. But, you can't discover something new without breaking some "rules". Primarily, you want to avoid working the beef because as you do it is going to heat up through friction and then the fat is going to stick to your hands. Lost fat is lost flavor. I guess what I would do is spread the beef out over the cutting board in a thin layer, put the things you want to mix in over that layer, then grab a handful of the mix and pat it out as I did. What are you wanting to mix in? Seasoning? Veggies? Cheese?

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