Every time I grill Hamburgers, they fall apart and stick to the grill, what can I do to stop both from happening?
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12-11-2012, 06:26 PM #1
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12-11-2012, 06:29 PM #2
Make sure you are grilling an all beef burger...something like an 80/20 or angus steak. I've seen it happen with burgers with soy or low fat.
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12-11-2012, 06:32 PM #3
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12-11-2012, 06:34 PM #4
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12-11-2012, 06:37 PM #5
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12-11-2012, 06:38 PM #6
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12-11-2012, 06:39 PM #7
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12-11-2012, 06:41 PM #8
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12-11-2012, 06:41 PM #9
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12-11-2012, 06:44 PM #10
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12-11-2012, 06:45 PM #11
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12-11-2012, 06:45 PM #12
Not that complicated I use straight extra lean ground beef salt pepper roll in to 200g balls tightly use a rolling pin to flatten to 3/4" thick get grill as hot as you can the burger will stick to the grill once it's ready to be flipped it will be loose from the grill flip then same thing once it's loose it's either done or ready to be flipped again depending on how you like your beef cooked.
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12-11-2012, 06:46 PM #13
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12-11-2012, 06:49 PM #14
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12-11-2012, 06:56 PM #15
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12-11-2012, 08:24 PM #16
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This is what I do when grilling burgers that are at least 4oz raw weight: let the grill get to 400 degrees, then put the burger on. I usually flip them after 4:30-5mins, and then check them at 9mins. Normally they are done around 9-10 mins. This is with burgers that I'm forming with my hands and it's just the meat, so they are a little thicker and not as thin as pre-shaped ones. For pre-shaped burgers, flip at the 4min mark and check at 8min. Every time I've cooked either one this way they have turned out really good, doesn't matter if it's beef, turkey, or veal.
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12-11-2012, 09:36 PM #17
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12-11-2012, 09:52 PM #18
Whole egg and some dry ingredient (oats/flour/bread crumbs)
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12-11-2012, 10:15 PM #19
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