Room temp cheese, toast the bun a bit, and put a hot patty on top of it. Does a decent job, but not as good as the top cheese. I'm not picky though, as long as the cheese isn't cold/hard.How do you melt the bottom?
Room temp cheese, toast the bun a bit, and put a hot patty on top of it. Does a decent job, but not as good as the top cheese. I'm not picky though, as long as the cheese isn't cold/hard.How do you melt the bottom?
I push on them gently with the flipper. Gauge the relative firmness. ( Definitely an acquired skill.... I do the same for steaks.So what are people’s techniques for knowing their burger is medium or medium rare?
So what are people’s techniques for knowing their burger is medium or medium rare?
I burn the crap out of them... I can do the firmness test though with the flipper. Years of experience..
Ha! Just burgers though for me. Steaks are medium rare.Sounds like my wife’s family. They use smoke detectors to figure out when to take things out of the oven.
Time on the grill is how I do it and depending on the fat content. The 80/20 cooks a little faster due to the flare up of the fat burning. Three to four minutes on the first side, a little less on the second side if you grill with the grill lid closed. That cooks the burger just the way I like them.So what are people’s techniques for knowing their burger is medium or medium rare?
Since the bun is an important part of the burger I am glad you brought it up. I like to use a hard roll, but I don't cut in the middle I cut it very close to the bottom and scoop out some of the bread from the top. I find it holds the burger well and any topping you choose with out a lot of slipping of the entire creation and a little less bread in not a bad thing.^ That relys on a bun that holds together. Many “fancy” burgers fail badly when they use brioche buns that fall apart after two bites.
I have been known to do that.Just a hamburger question.
If you have a slice of fresh tomato to put on your burger do you still put ketchup on it?