You have yours well done as well?
I BBQ a lot and hate loads of fat in burgers. I make mine with 5-10% fat mince and whatever seasoning I fancy, then press them with a burger press.
They’re never dry because I don’t totally cremate them, so I don’t see the need to use 20%fat content when all it does is pour out all over the charcoal and flare up constantly.
Not dry but not pink.
Sounds like I will be experimenting a bit.
Aren't pink burgers dangerous? Think I'd rather have mine cooked through than risk food poisoning
Not if you cook them properly and handle the meat in a hygienic and proper manner. There is no need to overcook something and get all the flavour and taste out of it...If you do, you may need more black pepper data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
They are if you don't know the full provenance of the mince used to make them.Even if you use fresh steak, if there's dangerous bacteria on the outside, you will introduce it to the middle when you mince it.Having said that I would happily eat a burger I made from home minced steak, slightly pink.
I grew up on this, still one of my staples in its many variants...
Steak tartare - Wikipedia
I use a griddle plate with the BBQ and 'smash' my burgers with a flat stainless steel press.
In the frying pan, I'll make the patties before cooking.
I don't cremate the patties, I just don't have them pink and my burgers are thin. For the burger meat, I am using the tougher cuts of meat so prefer them cooked through. I have never been one for those fat thick burgers or burgers with chopped onions and seasoning added.
Just plain beef, then salt and pepper added as they are being cooked. I also add american mustard to the top of the burger before I flip it, then add the cheese and cover with a stainless dome to melt the cheese.
If I want any other tastes I add them to the bun. For me its raw fine chopped white onion, lettuce, pickles and my own made burger sauce. The missus likes chilli with hers, the kids just have ketchup, with or without cheese. None of us like those brioche buns, like I said each to their own taste.
But you don't incubate that to ~37deg C in the middle do you? data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7