Quote:
Originally Posted by Gritty
Quote:
Originally Posted by roastbeef
Can't do it in a hurry. These burgers took like 20 minutes once I got home from the store. We do plenty of bacon at the beef household.
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Those look delicious, I need to step up...Well done! |
The chicken sandwich has the most time into it- I made the ranch from scratch.
The burgers are just 80/20, pressed at my local grocery store. They just do a great job with the portions and not packing the patty too tightly. I have a theory that a looser packed patty holds more juices inside it in the pockets between the meat strands. If it's super tight, the juice is forced to drain out of the patty.
I cook my burgers same as my steaks- a two minute sear on each side, then ten minutes on the top rack. During the last two minutes, they get moved to indirect heat, Gouda applied (becoming my signature cheese) and buns go on. Suck down one last beer for the home stretch. Heaven.