Say no more!
*nudge nudge wink wink*
/] Excellent! Agree about maximizing surface area but I try to achieve that by forming a more or less even patty with a little thumb indentation on the top and then placing it down. As far as the slamming your balls of meat down hard on the hot grill and pressing them down and holding them down, I have seen this done before ....
I like the gentle placement approach because it doesn't ever compress the meat. Pressing down at the outset is fine but pressing down brutally while cooking is the thing to avoid as it causes the loss of jus and can make a mess if the hot grease spurts out the sides and gets everywhere.
So, agree that maximum browned surface area is best but I get my burgers that way by shaping them loosely into patties beforehand. That way I get more a precise shape than that which is possible with only the spatula, and the burger cooks evenly and consistently. I think the less handling and flipping the better.
From Louis Lunch's antique vertical open-flame broiler traps, to the old Cassell's horizontal duplex broiler, to the old Royal Castle's steaming/grilddling combination technique which is great for sliders, to the All-American flattop griddle at your old-school drugstore or coffee shop, like the Yankee Doodle, to the outdoor Weber grill charcoal plus hickory wood method, to the fried in grease in a big black skillet soul food way of Dyer's in Memphis, to the intriguing onion-fried burgers of El Reno and Chickasha, Oklahoma*, there are many ways to make a good burger. Good extremely fresh beef, enough salt, enough heat, those are the real essentials.
A few places in Central Connecticut specialize in steamed cheeseburgers made in a small metal sauna of sorts. Weird but apparently they have plenty of fans in Middletown, Meriden and a couple of other places. I haven't tried them though. *Haven't been to Oklahoma so no El Reno onion burgers either. Yet.
Last edited by stanshall (2014-08-26 21:52:53)
This is all good.
Without wishing to be a philistine - the other day I was on the road and discovered that McDonalds has a special offer of a sort of a mini burger for $1 between 12pm and 1pm. - Just enough for me.
Death by Hamburger by David LaChapelle. Along with Claes Oldenburg and Wayne Thiebaud, LaChapelle has thrown his hat into the hamburger art ring but this work has a problem with verisimilitude: he has put diamond-shaped grill marks on the edges of the burger! This is not possible in reality. But still a good piece, I'd eat it:
Last edited by stanshall (2014-08-28 09:54:07)
Ate the best burger I've ever had over the Bank Holiday weekend in St Ives - The Blas Truffle Burger
http://hannahs-Giant vibrator.blogspot. … works.html
'Manned' by a bunch of delightful young dykes
As far as the slamming your balls of meat down hard on the hot grill and pressing them down and holding them down, I have seen this done before ....
Holy Mother of GOD!!!!