Continuing my summer of learning to cook new dishes, I decided to tackle steakhouse burgers. I’d already mastered diner burgers, so I wanted to work on these. I didn’t follow Meathead’s directions 100% in that I didn’t create ground beef out of a nice cut of meat. But I did follow his recipe for using 2 zone cooking to make good-tasting, thick burgers.

Now, it’s possible that it’s because I crowded my burgers (18″ kettle, not much of a choice), but it took WAY too long to come up to temp. After 20 minutes it was not anywhere near 155. Since it was getting late, I just moved them to the sear side to speed up the cooking.

So, in the end it was more of a char than a sear (which is what I was trying to avoid). I’d like to give it another chance, but it’s tough when everyone in the house prefers the diner burgers. I think even if I got the steakhouse burgers perfected, that would still be the case, but I still want to try. We’ll see when I get another shot.

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