Grilling ?

[Meatman]

I use as lean as I can get usually 93% and what ever I season or mix into it I makes sure I add white/brown sugar. A chef I used to elk hunt with got me doing it, what it does is sorta caramelize a thin layer on the outside that helps to keep all of the moisture in the burger. This works on steaks too. You end up with really juicy food to grub on.

never heard of this method, and im not sure i'd want to 'caramelize' a good chunk of meat, better off searing it first. I am curious though and i'll giver a go at it.

 

[Supplicate]

better off searing it first.

If you've ever watched Alton Brown you would know that searing it doesn't seal in anything, it just adds a layer of flavor.

As for burgers, IMO there is no "wrong" way to do a burger. Sometimes I like a griddle burger just because of the hard layer that forms on the top and bottom, sometimes a quick pan fry is in order for a simple hamburger steak, other times the small gas grill gets fired up just for poopz and grinz. I've even done burgers in the oven before. Though my favorite is cooked over 100% hardwood coals, don't get to do that often so I usually settle for briquettes.

When I get enough spare cash laying around, a Traeger is going to be coming home for sure. But not until I buy a good dedicated smoker.

 

[snow_knight]

If you've ever watched Alton Brown you would know that searing it doesn't seal in anything, it just adds a layer of flavor.

There is a lot of different opions on that.. There is a lot of professional chefs that believe searing is the key to sealing in the juices.. however it must be done right..

IMO.. if you are using the best quality of meat.. you dont need to worry about flavor

 

[Meatman]

If you've ever watched Alton Brown you would know that searing it doesn't seal in anything, it just adds a layer of flavor.

As for burgers, IMO there is no "wrong" way to do a burger. Sometimes I like a griddle burger just because of the hard layer that forms on the top and bottom, sometimes a quick pan fry is in order for a simple hamburger steak, other times the small gas grill gets fired up just for poopz and grinz. I've even done burgers in the oven before. Though my favorite is cooked over 100% hardwood coals, don't get to do that often so I usually settle for briquettes.

When I get enough spare cash laying around, a Traeger is going to be coming home for sure. But not until I buy a good dedicated smoker.

I stand corrected

 

[Bubba700]

never heard of this method, and im not sure i'd want to 'caramelize' a good chunk of meat, better off searing it first. I am curious though and i'll giver a go at it.

I used caramelize for lack of a better term at the time. It just sorta holds it all in and makes it hold the juices better, What I do for Ribeyes, try it once. Scrape steaks , rub with brown sugar, soy sauce on them, season with salt, pepper, garlic salt. I usually end up doing these on a gas grill, have it as hot as it will go then turn one burner to low leave the other side on high put them on for about 2 min to seal that side then turn that burner up and the other down and flip the steaks to the low side this seals the other side. Then finish to how you like em. Haven't had one complaint with this method and I have grilled them for a ton of people that always rave about the flavor and how juicy they are.