Do You Like Flame Broiled Taste?
The best way to get a big jump in flavor (in a pan or under a broiler) is to use much higher heat than normal, which I had been using before recently. It does make a much better burger using the high heat method, done correctly.
If you’re using a stainless steel pan, heat a bit of oil (with a high smoke point) to where a few drops of water cause it to sputter and crackle. Then add the burger/pork chop/whatever and put a splatter screen on. The extra high heat will brown the meat and add a bunch of flavor.
You can then “deglaze” the pan when you’re
done cooking the patty – add a bit of wine, stock, or water to the pan and scrape the bottom with the spatula to release all of the tiny almost-burnt bits (if the heat is too high, those bits will burn and turn black instead of a nice dark brown). That liquid can then be used as is or mixed with some arrowroot/corn starch to thicken it for a sauce.
On a grill – high heat, sear the heck out of the burger, and keep flipping so the juices don’t pool on top and then run off when you turn it over once. Or at least sear both sides quickly and then put the lid down to cook the insides. Hardwood (or hardwood chips inside a rolled up piece of foil on top of the flame tamers in a gas grill) also help.
Broiler Burger with Hickory Smoked Sauce Recipe
Makes 6 servings.
- 2 1/2 pounds ground chuck
- 1/4 cup plus 2 tablespoons Lea & Perrins Worcestershire sauce, divided
- 1 1/2 cups tomato sauce
- 1 1/2 cups ketchup I used Heinz, but read that Bud’s uses Hunt’s
- 1/4 cup liquid smoke
- 1/4 cup apple cider vinegar
- 1 tablespoon chili powder
- Some salt and coarse black pepper to taste
- 6 hamburger buns lightly toasted
- 1 1/2 cups grated sharp cheddar cheese for serving
In a large bowl, combine ground chuck, 2 tablespoons Lea & Perrins and a generous amount of salt and pepper. Gently shape meat into 6 patties about 1 1/2-inches thick; make a deep thumb impression in the center of each one. Season outside of patties with additional salt and pepper; cover and refrigerate for at least 30 minutes.
Meanwhile, make the sauce by combining the tomato sauce, ketchup, liquid smoke, vinegar, chili powder and reserved 1/4 cup Lea & Perrins in a medium saucepan over medium heat. Cook, stirring frequently, until sauce has thickened, 15-20 minutes. Season to taste with salt; keep warm.
Prepare grill (preferable charcoal) for direct cooking over high heat.
Remove patties from refrigerator and place in center of grill.
Cook until the patties begin to sweat on top, about 4-5 minutes. Flip patties over and cook to desired doneness, another 2-4 minutes for medium-rare.
Place burgers on the buns and top with grated cheese and hickory smoked sauce.
Make sure the grill is hot. Allowing your grill to preheat is CRUCIAL.
• For grilling burgers, set grill to the highest setting; depending on grill model, there may be a “High” setting (temperature will range from 400°F – 450°F ), or your grill will have the ability to set directly to 500°F.
• For smoked burgers, set the temperature to 225°F or to Smoke or Super Smoke depending on the grill you are working with. Once you’ve smoked your patties, take the burgers off the grill and preheat your Traeger to the highest setting before grilling. This will help you get the perfect sear on the outside, creating a caramelized, flavorful exterior, and prevents the burger from sticking to the grill.
TIME: When you’re ready to sear your patties and with the grill set to the highest setting, the cook time for the perfect burger (1½” thick patties) is about 8 minutes or 4 minutes per side. When it comes to flipping the burgers, only flip once in the middle of the cook. Once your patties hit the grill, leave them alone. Resist the urge to squish the burger with a spatula. You’ll just be pushing out all that precious, delicious juice.
Cook about 2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium and 5 minutes per side for well-done.
INTERNAL TEMPERATURES: Because cook time will vary depending on the thickness of the burger patty, we recommend cooking by internal temperature, using an instant-read thermometer, to ensure you don’t over or undercook your burger.
• Rare – 125°F
• Medium Rare – 135°F
• Medium – 145°F < the perfect burger temperature
• Medium Well – 155°F
• Well Done – 160°F
THE BUNS: Toast your buns. Simply putting your buns on the grill for the last minute or so of cooking gives them a toasty crunch on the bun and adds a delicious dimension of texture for your burger.
Tip from the Pros: achieve a perfectly toasted bun and additional flavor by spreading a thin layer of butter or mayo on the inside of the bun prior to putting them face-down on the grill.
THE CHEESE: Melt your cheese. During the last minute or two of cooking, put your cheese on top of the burger so that it gets all gooey and melted. You don’t want to over melt your cheese. Cheese being overdone can negatively impact the overall flavor of the burger. Top your burger with all your favorite fixins and enjoy!
WHAT’S THE DIFFERENCE BETWEEN A WOOD FIRED BURGER AND A CHARCOAL OR GAS BURGER?
There is no comparison. The taste, versatility, ease, and consistency of cooking over a wood pellet grill make hamburgers taste smokin’ without all the fuss. No matter how you grill it, hamburgers come off tasting better because cooking over 100% all natural hardwood just tastes better and makes more sense. Flavor and ease are in and the flame ups and burnt patties are out. Get More Recipes 3 Barbecue Sauce Recipes That Are Awesome