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Cooking some hamburgers ?

Discussion in 'Lounge' started by Nappy Roots, Jun 14, 2010.

  1. Nappy Roots

    Nappy Roots Well-Known Member

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    I'm just now getting into cooking a lot. So here's the deal. I live in a condo with no grill, I know how to cook a burger on a grill. But what about on the stove? I don't want anything to fattening, but I need to some good burgers, any suggestions
     
  2. MikeHoncho

    MikeHoncho -=| Censored |=-

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    See: This man
    [​IMG]
     
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  3. TJamesW_Phinfan

    TJamesW_Phinfan New Member

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    Tastiest way for indoor method, to me, is cook them in a hot cast iron skillet. If you want to go healthier maybe a george foreman grill. But who wants a healthy burger??? Doing it right in the skillet takes a little practice but once you get the timing and or technique down for your preferred doneness it's awesome for burgers and steaks.
     
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  4. jetssuck

    jetssuck I hear Mandich's voice...

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    Take a skillet, add some water and Worcestershire sauce, get it heated up and throw the burger in........delicious
     
  5. Killerphins

    Killerphins The Finger

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    I always cook them in a skillet too.
    Use a dash of salt and pepper
    then toast the inside of the buns in the grease after the burgers are done
    add whatever
    tasty!
     
  6. SICK

    SICK Lounge Moderator

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    i love using my foreman in my apartment, gets rid of a ton of fat and oils. and they are always real good.
     
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  7. Ray Finkle

    Ray Finkle Member

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    Well played sir.
     
  8. Desides

    Desides Well-Known Member

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    Look no further than Alton Brown for help.

    This is from a man who put a hot plate and chunk wood inside a ceramic pot and used it as a smoker. He knows the fine art of makeshift cooking.

    [ame="http://www.youtube.com/watch?v=_Ka2kpzTAL8"]http://www.youtube.com/watch?v=_Ka2kpzTAL8[/ame]

    Anyway, more to the point about burgers, here's his episode on meat grinding, specifically about burgers.

    [ame="http://www.youtube.com/watch?v=e_Lj-ZSVvWI"]Part One[/ame]

    [ame="http://www.youtube.com/watch?v=2gip89zEyiM"]Part Two[/ame]
     
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  9. ether79

    ether79 ****

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    Depends on what you like but for me the best method would be a pound of hamburger, I use 90/10 if I am using a skillet. Mince up one clove of garlic, Then I add a couple tablespoons of A-1, same with salt, pepper and Lawrys season salt. I like my burgers done so I patty out four equal burgers, then over medium heat I flip them every three minutes for about 12 minutes. So you dont get a bubble int the middle, make sure and press a little indention in the middle of the patty before laying on and press down but not too much.

    Theyre pretty good IMO.
     
  10. NaboCane

    NaboCane Banned

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    Alton Brown is gold.

    To me the most important thing is to use good meat. If you know of a good butcher that uses local, grass-fed cattle, buy there; Whole Foods is a good source too, or look up any local food co-ops.

    Grass-fed is KEY.

    To get a good burger indoors is easy - diners all over this great nation of ours do it every day! Just use a flat surface, preferably a cast iron griddle with low sides (so you don't steam the meat) and get it insanely hot. Spray the burgers with a small amount of whatever oil you use instead of putting it on the surface of the griddle.

    Place the burgers on the griddle and leave them alone for at least 3 minutes; resist the temptation to mess with them.

    Then flip them and brown the other side, about 2 more minutes for medium, less for medium-rare.

    You'll have a beautiful crust on that burger like you'd never get on a grill.
     
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  11. TJamesW_Phinfan

    TJamesW_Phinfan New Member

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    Most every thing Alton does is entertaining and informative. I think he is the best cook show host out there.

    I need to find a good local butcher. The local Publix is ok but the few times I have had meat from a quality butcher have always been a notch above.
     
  12. NaboCane

    NaboCane Banned

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    It's because feedlots feed corn, and cows cannot digest corn properly, so they then require additives in the form of enzymes and hormones.

    Naturally-raised cattle are fed their natural diet of grass and no hormones or antibiotics; anyone who tells you there's no difference just hasn't tasted it for themselves, or has a vested interest in the "other" way.

    If you have a Whole Foods or a Trader Joe's near you, they carry natural beef, but out of necessity it will have been frozen if not locally-sourced. A good artisanal butcher is a jewel.
     
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