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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Craving fast food burgers? Here you go!
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Craving fast food burgers? Here you go!  This thread currently has 6,336 views. Print Print Thread
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misspudding
Friday, July 18, 2014, 10:32pm Report to Moderator Report to Moderator

Rh-, MTHFR, SWAMI GT4 Explorer, ENTP rationalist
Ee Dan
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When I make hamburgers at home, I'm always underwhelmed. The outside and insides need to get cooked perfectly, or they're too dry, not cooked enough, etc. That's what's always been so attractive about fast food burgers...they're thin enough that they cook super fast, and that makes them cook well but stay somewhat juicy!

I've been toying with recipes at home for years, to no avail. Finally, I thought, "Maybe I should just make my burgers LOOK like a fast food burger, and then cook it."

So...I did! I rolled them out with a rolling pin, and cooked on a super hot skillet under a broiler in my kitchen. It's perfection!!! And now we can finally cook these with grass fed meat and save a TON of money at home!

burger

Here's the recipe:

You'll need the following:

Ground beef (regular 15% fat is what I bought...have to try this next with grass fed)
1 cast iron skillet
Plastic wrap
Parchment paper
Rolling pin

Open all of your windows and turn on all of the fans in your house.

Preheat your broiler with your skillet in it, approximately 4" from the element, for 10 minutes.

While that's happening, put some plastic wrap on your counter (it'll stick nicely and clean up easily).

Take your ground beef and put it on the plastic wrap on the counter.

Take a piece of parchment or wax paper and put it on top of the meat.

Roll it out with your rolling pin to approximately 1/4" thickness.

Cut it with a knife or pizza cutter.

Delicately pick up one or two patties and put it/them in your skillet when it's hot.

Close the oven door most of the way.

Flip burgers after about 1 minute 45 seconds.

Cook other side for approximately 1 minute 45 seconds.

Obviously, if you prefer grilling instead of broiling, knock yourself out. But these babies cook FAST.

I think they taste just like (only a teensy bit better) a Wendy's burger patty.

ENJOY!!!


Me: Celiac type gut problems; seizure disorder; MTHFR  DS: O negative; "atypical" IBD - SWAMI 44% Explorer
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jayneeo
Friday, July 18, 2014, 11:06pm Report to Moderator Report to Moderator

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Kyosha Nim
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good idea! but I'd pan fry in that skillet.
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misspudding
Friday, July 18, 2014, 11:26pm Report to Moderator Report to Moderator

Rh-, MTHFR, SWAMI GT4 Explorer, ENTP rationalist
Ee Dan
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The skillet gets a lot hotter under the broiler. I learned that trick from Mark Bittman's "How to Cook Everything" cookbook.


Me: Celiac type gut problems; seizure disorder; MTHFR  DS: O negative; "atypical" IBD - SWAMI 44% Explorer
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Possum
Saturday, July 19, 2014, 12:40am Report to Moderator Report to Moderator

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Ee Dan
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Sounds great!!
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san j
Saturday, July 19, 2014, 8:27am Report to Moderator Report to Moderator

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I'd season the meat.


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Seraffa
Sunday, July 20, 2014, 2:45pm Report to Moderator Report to Moderator

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Ee Dan
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That's a dead ringer for a Wendy's burger! They always cook them on the griddle and the meat is swimming in lard by the time the bun soaks it up, then people eat all the saturated fat along with it.  

I should try this with ground lamb. I put a fair amount of lime juice in the lamb to render out the fat.

do you use an "ove glove" for super high temps to get that pan out??? I don't want smoking grease in the broiler.....


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misspudding
Sunday, July 20, 2014, 5:33pm Report to Moderator Report to Moderator

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Ee Dan
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I just use a regular pot holder. The amount of grease is a pain in the butt, though. First burgers are easy...second batch really smokes up the house.


Me: Celiac type gut problems; seizure disorder; MTHFR  DS: O negative; "atypical" IBD - SWAMI 44% Explorer
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Spring
Tuesday, July 22, 2014, 10:06pm Report to Moderator Report to Moderator

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Wonder how a modified version would work for turkey. I keep thinking about smashing lean turkey (white and dark mix) flat and cooking it ASAP! I have been roasting patties in my convection oven that are pretty tasty, but this sounds like a worthwhile change now and then... Thanks for posting!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Easy E
Friday, July 25, 2014, 2:46am Report to Moderator Report to Moderator

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Ee Dan
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Prob would work excellent!
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san j
Saturday, July 26, 2014, 10:59pm Report to Moderator Report to Moderator

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Make it less of an ordeal:

You can über-heat a skillet in the broiler, yes.

For a patty that's only 1/4" thick, you can simply remove that empty hot skillet from the broiler, place it on the stovetop (over a High burner to maintain some heat), and pan-roast the pattie(s).

No need to put the meat itself under the broiler. Meat pounded that thin will be cooked-through by the skillet.

And, yes, do turn on your hood-fan.


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DoS
Sunday, July 27, 2014, 1:04am Report to Moderator Report to Moderator

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Ee Dan
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Hm, this comes from trying to rush the meat cooking too much.

If you're cooking a hambuger and you don't have it overly thick, cook it on one side but don't turn it until it looks nearly halfway through. Then flip it. A barrier for moisture is created cooking in this fashion. The other trick is to put it in an oven and let the inside finish cooking, when the outside is done.

When you cook steak you always let it "rest" either on low heat or in oven before you serve it. What happens is the inside will cook so it isn't raw, but it'll retain the pink color. The outside of course being cooked on high enough heat too quickly seal it on both sides. You can't cook a steak correctly by leaving it on one side and flipping, then cutting into it immediately unless you want it well done or maybe medium well if you're lucky.

None of this matters to me because I don't like steak, and when I have turkey burger I like it well done. As a child I preferred beef hamburgers totally dry and well done near crisping.
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ABJoe
Sunday, July 27, 2014, 1:11am Report to Moderator Report to Moderator

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Quoted from Seraffa
That's a dead ringer for a Wendy's burger! They always cook them on the griddle and the meat is swimming in lard by the time the bun soaks it up, then people eat all the saturated fat along with it.

Technically, the fat is tallow, not lard...  

You can always put the burger on a paper towel to absorb the fat before you put it in the bun...


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ABJoe
Sunday, July 27, 2014, 1:13am Report to Moderator Report to Moderator

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Quoted from misspudding
The amount of grease is a pain in the butt, though. First burgers are easy...second batch really smokes up the house.

Why not pour out the fat and wipe the skillet before reheating it so at least most of the fat is removed to make less smoke.  It won't eliminate it all, but a significant portion of it...  
You could also do it outside on a bbq grill - at least the smoke isn't in the house....


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Spring
Sunday, July 27, 2014, 4:38am Report to Moderator Report to Moderator

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Quoted from DoS
As a child I preferred beef hamburgers totally dry and well done near crisping.
Which reminds me... Do you remember those dry, thin hamburgers McDonald's used to serve that had practically NO fat? Maybe you are too young. But anyway not many people liked them so they disappeared. But for some reason I loved them! Everyone thought I was crazy!! But I was on a low fat diet, and they worked. I can just see these turkey burgers resembling those burgers... The funny thing was that it took quite a bit of pressure to force the McDonald's burger into shape. Some college students bought some of it from the college where it was "invented" and there was no way under the sun they could force the stuff into a patty. Maybe they should have tried running over it with a truck and cutting it up with a big biscuit cutter!  



"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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paul clucas
Monday, August 4, 2014, 5:48am Report to Moderator Report to Moderator

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Quoted from Spring
Wonder how a modified version would work for turkey. I keep thinking about smashing lean turkey (white and dark mix) flat and cooking it ASAP! I have been roasting patties in my convection oven that are pretty tasty, but this sounds like a worthwhile change now and then... Thanks for posting!
I really like spicing turkey with thyme.   My wife and I love it and I can get her to eat almost any vegetable in a stir fry with ground turkey and thyme - so long as I don't tell her that I have used some ghee.



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Spring
Monday, August 4, 2014, 12:50pm Report to Moderator Report to Moderator

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Quoted from paul clucas
I really like spicing turkey with thyme.   My wife and I love it and I can get her to eat almost any vegetable in a stir fry with ground turkey and thyme - so long as I don't tell her that I have used some ghee.

  Which reminds me that I love parsnips, and I think they would be a great addition to a turkey stir fry. Do you use fresh or dried thyme?


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Xuxuzinha
Monday, August 4, 2014, 2:28pm Report to Moderator Report to Moderator

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I'm a bit surprised to see an Explorer being allowed beef....
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san j
Monday, August 4, 2014, 6:34pm Report to Moderator Report to Moderator

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Quoted from paul clucas
I really like spicing turkey with thyme.   My wife and I love it ...

Ditto.
Excellent with wine and mushrooms in there, too.



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misspudding
Monday, August 4, 2014, 9:01pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from Xuxuzinha
I'm a bit surprised to see an Explorer being allowed beef....


My son and I are explorers and beef is a superfood. But we're O's...


Me: Celiac type gut problems; seizure disorder; MTHFR  DS: O negative; "atypical" IBD - SWAMI 44% Explorer
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