How does Bubba do it?

In article ,
[email protected] says...

I haven't tried to make burgers Dan's way yet, however when I make them
in advance and freeze them mine rise in the middle as well. So do a
couple of brands of imitation Bubba Burger.
 
On 2/28/2011 5:12 PM, Nunya Bidnits wrote:

Often, I cook burgers with ground round/chuck as an entree, although not
always with bun & condiments. I've learned to make somewhat large
'dimples' in the middle of the patty as "Nunya" (Marty) describes above.
The patty ends up as an evenly cooked burger with the center at the
same thickness as its edges. If the finished/cooked burger is thicker
in the middle, it means there wasn't any dimple in the middle to
compensate ;>

Sky, ever the carnivore!

P.S. Standard disclaimer - eating rare ground/minced beef that isn't
cooked to a minimum of 160-degrees Fahrenheit can potentially cause
food-borne illness.

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
 
Re: [email protected]

J. Clarke wrote:


They aren't available around here AFAIK so I guess I'll never find out. But
if they are frozen with some sort of little holes poked in them that could
possibly have the same effect as thin centers with thicker edges, by
allowing some room for the burger to contract.
 
On Feb 28, 5:12?pm, "Nunya Bidnits" wrote:

That's what I learned, too. Make a little divot in the center of the
burger and it works a treat.

I don't understand about the frozen burgers, either. Why, indeed.
 
In article ,
[email protected]d says...

I would have thought so too, however Aldi's store brand has holes poked
in it that look the same as in Bubba Burgers but the Aldis don't cook
flat. Right now thicker in the center is looking like the best
possibility. Next time I go shopping I intend to get some ground beef
and find out.
 
> I used to say "why" and make my own,

They ARE good, but when the price went from $5.00 for a box of 6 burgers
to $8.00, I decided to go back to making my own.
 
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