WHY NOT?

[QLWC]

Newbie to smoking/grilling. Initially, I've followed the traditional instructions regarding Hamburgers and found the burgers too dry when smoked low and slow, or not as much flavor as I'd expect when grilling high and hot.
These traditional techniques just made me search for a higher flavor packed and moister burger..

So, I've happened onto a way that works well and appears to be very different than any advice posted regarding Hamburgers.

I'm Interested in opinions, especially because what've I've recently tried seems to work VERY well. Let me know what ya think.. Especially if you have a reason for 'WHY NOT?' Thank you in advance for any advice. Starting my 3rd hamburger cook using my new technique now..

This is what I've found works GREAT for me. It gives me a very nice smoke ring in the meat and huge flavor without drying it out or making the hamburger tough and seems to be perfect for vacuum sealing and freezing for microwave use at later dates.. 'future meal prep'

HERE's what I do.
High heat, 375-400ish on lil tex, once heat is achieved I fill the grill quickly with spiced formed patties, then give it 8-9 min sealed shut, then open and flip (generally the juices have come to the top of patties) just before I open the lid I lower the temp down to smoke and after the flip close it up tight and leave it for about 20 minutes about/or until done. Sometimes a little longer.. Depends on outside temp and how fast I can get in and out of the flip.

This method yields a smoke ring of flavor in the meat yet leaves the burger much juicier in the center than a low and slow smoke, and not so bland as grilling at high temp only. Does anyone else do burgers like this? It seems to be the best results for me especially for meal prep to date, So my question is, 'Why Not?'

 

[BBQLUV]

If it works for you go for it.

 

[YYCRed]

Welcome to the forum. That's an interesting method you use, and like @BBQLUV says: if it works for you go for it. Thanks for sharing and enjoy the journey!

 

[CMTiger]

Whatever works. Lately I’ve just been seasoning my 80/20 with Holy Cow and going on the Weber gasser. Everyone is super pleased. Maybe I’ll try your method when it’s just me

 

[YYCRed]

Experimentation is important, but I'm a bit like you here. I only really experiment when I'm alone.

 

[QLWC]

thanks forum commenters..
Today the grill was too loaded up, no spaces and the burgers were thick! So it took much longer after the flip and after 30 min and 140ish temp, I pulled em out and heated the grill back up and then slammed them in for a 5 min sear and called it good around 150ish and some change. Let them sit all together in a warm pot till cooled enough and vacuumed seal the lot of em and into the freezer! Can't wait to try em, although I expect my wife will get to em before I do, she loves to take em to work and microwave em for lunch and she says everyone always wants to know what is that, it smells so good! So note to self, leave breathing room on the grill next time! lol.. Thanks again for the comments..
Happy smoking/grilling!

 

[primeone]

Welcome to the forum @QLWC and thank you for sharing your burger method! I'll have to give it a shot one of these days.

 

[QLWC]

Welcome to the forum @QLWC and thank you for sharing your burger method! I'll have to give it a shot one of these days.

lol! thanks for the welcome and yeah it has worked for me a few times but yesterdays cook, well... You know, guess I was getting cocky talking about it on this forum, and I really did overfill the grill! So it didn't go as planned but it did turn out again as something in the middle of the 2 traditional methods.. Softer and more moist than the slow smoke and more flavor than the high temp grill... So I'll still call it a win! lol Good day to you!

 

[Gary]

Grill Grates perfect burgers each and every time and fantastic for smash burgers

 

[RayClem]

Thin pieces of meat are difficult to do "low and slow" without drying out. If you form half-pound burgers, your changes of success increase.
If you form your ground beef into a loaf, you will have less issue with the meat drying out. However, you will have to slice it before putting it on a bun.

 

[QLWC]

Thanks! I've been making the patties thicker, this last round was the thickest yet and your point is right on! I'm gonna try it tonight or tomorrow. Either way they turn out way better here at home than anyplace else! And doing the meal prep vacuum sealed frozen routine gives fast food a whole new meaning.. I just keep filing the finish product away in the freezer and mysteriously they keep disappearing.. LOL..

 

[RayClem]

Thanks! I've been making the patties thicker, this last round was the thickest yet and your point is right on! I'm gonna try it tonight or tomorrow. Either way they turn out way better here at home than anyplace else! And doing the meal prep vacuum sealed frozen routine gives fast food a whole new meaning.. I just keep filing the finish product away in the freezer and mysteriously they keep disappearing.. LOL..

My wife and I conducted a full inventory of our freezer this weekend. We had enough meat to last for three months for just the two of us. The hard part is deciding which to pull out next.

 

[QLWC]

Good idea.. We've been just taking advantage of the 'cheap' meat mostly, the manager markdown, buy it now meat.. if the price is right.

 

[RayClem]

Good idea.. We've been just taking advantage of the 'cheap' meat mostly, the manager markdown, buy it now meat.. if the price is right.

I have a local Meijer store that has butchers. They will cut and package meat and put it out on display with a sell by date. If it is not sold as that sell by date approaches, they will put a new sticker on the meat cutting the price by as much as 50%. I wouldn't want to purchase the meat and leave if in the fridge for several days, but if you can freeze it or put it on the grill quickly, then it is a real bargain.

Beef can improve in quality with age, but pork and chicken won't. So watch the dates.