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Read an article just recently that said to put an ice cube in center of each burger patty when you grill it....as the cube melts it keeps the burger moist. Made sense to me. Wonder if my air fryer counts.
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07-12-2023 at 08:25 AM.
Quote
from famewolf
:
Read an article just recently that said to put an ice cube in center of each burger patty when you grill it....as the cube melts it keeps the burger moist. Made sense to me. Wonder if my air fryer counts.
This sounds like a great way to undercook the middle and overcook the edges lol
Read an article just recently that said to put an ice cube in center of each burger patty when you grill it....as the cube melts it keeps the burger moist. Made sense to me. Wonder if my air fryer counts.
Guess thats kind of the same idea with Bubba Burgers. They are to be placed on the grill frozen so that the outside cooks fasted than the inside. They turn out really juicy and medium/medium well inside. Don't know that I would add ice to the middle of fresh hamburger though...sounds like a soggy burger to me.
Read an article just recently that said to put an ice cube in center of each burger patty when you grill it....as the cube melts it keeps the burger moist. Made sense to me. Wonder if my air fryer counts.
Inside Edition says to skip the grill when cooking burgers because the fat and moisture drips down and causes flare-ups drying and burning the patty. For best results, they say to cook them on a skillet.
Inside Edition says to skip the grill when cooking burgers because the fat and moisture drips down and causes flare-ups drying and burning the patty. For best results, they say to cook them on a skillet.
The whole point of the ice cube is to prevent drying out and burgers from the grill taste better...that being said burgers in the air fryer are always moist for me....you can add some water to the bottom of the air fryer basket that will become steam as you air fry the burger too...makes cleanup easier too.
I cook my burgers somewhat slowly and they're delicious. I use lump charcoal. Place coal over to one side of my Weber kettle after its smoldering. Season burgers with McCormick Grill Mates Worcestershire Pub Burger Seasoning. Put burgers on the non-coal side of the grill so they cook indirectly at around 350-400 degrees. Flip once during cook. They're not over any coal or flame so it's impossible to have flare ups or burn them. Use an instant read thermometer to determine when burgers are 145 degrees. Remove and let rest for 5 min. Simply perfect! If you like a little char, you can move them over the coals once they reach 140 degrees. They'll typically get a slight char in a minute or less per side.
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Our community has rated this post as helpful. If you agree, why not thank blt65toth
Our community has rated this post as helpful. If you agree, why not thank MystycMoose
This sounds like a great way to undercook the middle and overcook the edges lol
Given it was Graham Elliot on Masterchef recommending it I doubt that will happen if you cook it correctly.
https://gourmetgrillmas
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Inside Edition says to skip the grill when cooking burgers because the fat and moisture drips down and causes flare-ups drying and burning the patty. For best results, they say to cook them on a skillet.
The whole point of the ice cube is to prevent drying out and burgers from the grill taste better...that being said burgers in the air fryer are always moist for me....you can add some water to the bottom of the air fryer basket that will become steam as you air fry the burger too...makes cleanup easier too.
No one can beat a home charcoal grilled burger if done right. No one.