Who here /skillet hamburgers/? How does /ck/ season and cook

>>7071775
Is that 100% moose or is it mixed with ground beef? I was always told you couldn't make good game burgers because the meat is so lean but I was probably lied to.

>>7071806
My father hunts more than I do now, but he's the one who shot the moose. Its an 80-20 mix I believe. The butcher adds in some beef so it "sticks" better so you're correct

>>7071806

If I ever find myself having to use lean meat, I add in a little olive oil and worcestershire. Usually comes out pretty good. Now, that being said, since most of the burgers I make have bacon, I use bacon grease from time to time as well.

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when I do use a cooktop to make hamburgers I use a skillet like this, albiet with taller "grill" bump things
it works great to lift the burger out of the grease and give more of a true grilled style

>>7071830
doesn't that just make the heating uneven

>>7071775
I usually just go with montreal steak seasoning, I use that shit for a lot of stuff

>>7071833
how would it be uneven?
it's pretty much exactly the same as a regular outdoor grill except it catches all the grease and it holds onto more heat

I do have a gas stove btw

I make skillet burgers a lot.

My recipe is

1/4 lb ground beef
1/3 of an egg, beaten
Salt
Pepper

It doesn't need any more seasoning, the flavor from the toppings on the burger can handle that.

>>7071847
the surface area of contact

>>7071855
how do you think outdoor grills work

>>7071863
extremely hot flames

pureed onions, drained. fish sauce, a1, or soy sauce. black pepper.

cook burgers over medium low heat until they're to your desired doneness. place burgers on a plate. heat pan to medium high/high and when heated, quickly sear burgers. this is the best way i've found to make burgers without a grill.

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>>7071848
>1/3 of an egg

>>7071937
If you use too much egg it makes the burger not stick to itself as well.

>>7071869
You haven't thought this through have you?

>>7072093
What, conduction cooking from the grill plate hardly accounts for the heating of the meat. Most of it is from radiant heat. It's not like cast iron is a good conductor, it only has a high heat capacity. That means the majority of your burger will be cooked by convection. Enjoy your lack of maillard reaction, in exchange for some shitty grill marks

>>7071775
You seem to be confused. What you are making are meatloaf patties

> 4 parts beef.
> 1 part pork.
> Finely grated or dried onions.
> Garlic.
> Worchestershire sauce.
> Yellow mustard.
> Egg.
> Tex mex seasoning (optional)

>>7072116
>this whole post
Shut the fuck up, nerd. They cook things just fine.

>>7072307
Wow you convinced me.

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>>7072122
Egg+crakers+sauce= this guy is right

Its not a purist thing its just technically correct

The best kind of correct.

>>7072067
i think anon means is; is it 1/3 of a whole egg or just a third of the egg white . i would just make a batch using 3/4 lbs of meat and 1 egg to save any confusion
>>7071937

>>7072343
I make 2 1/4 lb burgers and toss out the remaining third of the egg.

It's not that big of a loss to me, and I find it makes a better burger than half an egg.

>>7072307
Looks like you haven't thought this through, have you?

i'm lazy when i do my burgers, they're always pan fried and seasoned the same way

recipe
>ground beef
>onion soup mix
>combine ground beef with onion soup mix and form into patties
>cook on skillet

ez pz