Quote:
Originally Posted by OnTheWarpath58
I'm guessing you're referencing the ridiculous overseasoning?
Good beef needs salt and pepper, period.
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Thank God - some !@#$ing sanity in this thread.
The rest of you are making grilled meatloaf.
Kosher salt, coarsely ground black pepper, 80-20 beef - done.
Yes, the thumb-print in the middle is a must; nothing worse than baseball burgers.
High high high heat until until the flare-ups start, then I go ahead and drop the lid. Some guys will say never drop the lid and just use a spray bottle to keep the flares down but if you leave all your vents open (including the top), you get plenty of draft and don't 'steam' the burgers. One flip after 4 minutes; repeat the above process.
I've moved back to American as my cheese, while still on the grill of course.
A trick I absolutely love is cream cheese on the bottom. The cream cheese is an emulsifier that keeps the juice from running into the bottom bun and making it a soggy mess. Lot of folks use Mayo instead, but cream cheese is just richer and better.
And another tip - if you can't find tomatoes from a garden, look for campari tomatoes from the grocery store. Those are the only halfway decent grocery store tomatoes I can find anymore.