quote:

Originally posted by lleechef

At the Black Cow Tap and Grill they use Black Angus burger, 75-15 ratio, so not too lean. Hand pack into 10 oz. burgers and throw them naked, no salt or pepper, onto a blasting hot grill. Most important: NEVER, NEVER, NEVER SMASH DOWN WITH THE SPATULA!!
After flipping, add a little s&p, and never cook well done. Serve it up on a big ‘ol grilled bulkie roll with cheese, bacon or whatever. Don’t forget a giant slab of fresh tomato and some nice crisp lettuce.
I used to wonder how my customers could negotiate this big messy, juicy concoction out in the dining room with the goodies running down the backs of their hands, but they managed cuz we sold tons of them. (I wonder how many times I said "Don’t SMASH the burgers down!!!)

I agree with Lleechef regarding never smashing the burgers. I also wonder about another poster who indicated covering the burgers and letting them stem for a while.

The Sundancers main problem has been with the burgers getting hard on the grill. I guess they taste OK but they are crispy and hard. I tried cooking them medium or rare but the family does not like that. I just wanted to get a juicy burger.

Paul E. Smith
Knoxville, TN