A great hamburger is not unattainable. In a perfect world, you could barbecue outdoors any time you wanted to. Many factors play into keeping the grill either covered up or in the garage, due to weather, temperature, or even lack of charcoal or gas. Cooking up your burgers on hob griddle is something that can be done 365 days a year, provided you know the tricks of the trade. Preparation is key to the perfect griddle burger.
- Skill level:
Things you need
- 70/30 minced meat (lean versus fatty)
- 1/4 cup of water
- 1 tsp Worcestershire sauce
- Preferred seasoning for burgers (salt, pepper, etc.)
- Large cast iron griddle
- Large mixing bowl
- 2 tablespoons vegetable or canola oi
Pour the water and the Worcestershire sauce into the large mixing bowl and add your minced meat. Add in any dry spices at this time, as well. Mix thoroughly with your hands until all parts are combined equally.
Divide the meat into equal parts, depending on the amount of meat you started with. For example, four pounds of minced meat would need to be divided into eight equal parts.
Roll the equal parts of minced meat into small balls. Flatten those balls into 1/2" thick patties, measuring no more than 5" in diameter. Chill the freshly-made patties between 1 hour and 1 day in the refrigerator.
Place your large skillet onto a burner and add the vegetable or canola, making sure it coats the entire surface of the skillet.
Turn the heat on your burner to medium/high, or whatever represents roughly 75% of the maximum heat on the knob. Let the griddle warm up for approximately three minutes, until you see or hear the oil sizzle.
Place as many preformed patties on the grill that you can fit, making sure to leave enough room for flipping when the time comes. You don't want any of your patties to touch on the grill, so use the space wisely.
Flip your burgers when it's obvious that the cooked side slides easily off of the griddle. Never flip a burger that is stuck to your griddle or skillet, as it will tear into pieces and make a mess on the griddle.
Tips and warnings
- If you like your burgers cooked to a certain "designation," use a meat thermometer to check the internal temperature. Rare burgers should measure between 120 and 125 degrees Fahrenheit, while medium-rare runs between 130 and 130 degrees Fahrenheit. If you like it cooked more completely, medium burgers should measure at 150 to 155 degrees Fahrenheit and well-done should range between 160 and 165 degrees Fahrenheit.
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