That's a #14 Griswold skillet that I use for browning my meat, onions and peppers together at chili cookoffs. It will hold 3 pounds of meat, 3 onions and 3 peppers. Browning everything up sort of puts on a show for the spectators.
Baked hamburgers?
- Thread starter UncleEd
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That's a #14 Griswold skillet that I use for browning my meat, onions and peppers together at chili cookoffs. It will hold 3 pounds of meat, 3 onions and 3 peppers. Browning everything up sort of puts on a show for the spectators.
LoboGunLeather
US Veteran
Otherwise known as a "Boy Scout steak", hamburger patty wrapped in foil and cooked in any handy heat source (the bed of coals at the bottom of the fire pit works perfectly well).
Wrap the burger patty in bacon, cook the same way and you get a "poor boy's filet).
Wrap the burger patty in bacon, cook the same way and you get a "poor boy's filet).
rockquarry
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Actually quite good. I had forgotten about these from my Boy Scout days. We also added sliced potatoes, onions, and carrots along with the hamburger patty. I don't remember how long we cooked these "foil packs" on the coals, but it probably wasn't long.
Did those in Girl Scouts too, called them Hobo Dinners
My wife makes a couple of batches in cupcake paper then freezes them. Heat in the oven or micro wave though your manifold might work if desperate.
Folks bake prime rib, meatloaf and meatballs-- so, why not burgers?
ACORN
Member
We went on a cruise a couple years back and Guy Fieri had a burger restaurant on it. They brought out big sheets of burgers from the back. Thats how I believe they cooked them. Man they were good. My wife and daughter went to a jewelry sale/show while I sat up the Lido Deck looking out over the waves. I got hungry and went for a cheeseburger and the fixins. A little while later I’m thinking that was pretty good but I’m still hungry. Went back and got another. Just after I finished number 2 burger my wife and daughter came back and said they wanted to go get a hamburger so I ambled on back for number 3.
coltle6920
Member
Not claiming there's a resemblance but pic #1 immediately reminded me of Chef Paul Prudhomme when he cooked on TV.
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coltle6920
Member
It's just the terminology used. It's all good!
I've had baked ham but I've never "baked" a prime rib. Could just have easily said the burgers were cooked in the oven and not raised any eyebrows.
I could have said that I cook burgers on an intake manifold and I doubt that would have altered a single eyebrow latitudinally.
Now, If I said that I mask up to do it then I could understand the sudden seismic activity.
Now, If I said that I mask up to do it then I could understand the sudden seismic activity.
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DeathGrip
US Veteran
Cooked is important. How it's cooked up to you.
I like fire first and prefer it over coal or wood than gas. Don't get me wrong, I use my gas grill more than my charcoal. Both Weber's
I have no issue making a NY Strip in a cast iron pan from start to finish. Vintage
My wife used to like to braze the steak on the stove in the cast iron and finish in the oven. It was great.
Burgers or steak, It's all good.
Now I'm hungry
I like fire first and prefer it over coal or wood than gas. Don't get me wrong, I use my gas grill more than my charcoal. Both Weber's
I have no issue making a NY Strip in a cast iron pan from start to finish. Vintage
My wife used to like to braze the steak on the stove in the cast iron and finish in the oven. It was great.
Burgers or steak, It's all good.
Now I'm hungry
There's nothing like the taste of a burger grilled over charcoal, but baking them is a lot quicker and easier. Less expensive, too. Charcoal ain't cheap these days.
In another thread some time ago I mentioned
watching a French provincial chef make a steak
in an iron pan:
Getting the pan hot, he threw in what looked like
a half pound of butter from a huge tub; then
after sizzling the big steak for about a half minute,
he drenched it with a huge pouring of red
wine which burst into flames. And it was
serving time.
Talking about hamburgers, many year ago I was at a dinner somewhere in Idaho where they guaranteed the hamburgers to deep-fat fried! They were served on an over-sized bun so it would absorb all of the grease which was on the plate. For clean-up, you were served a 1" stack of paper napkins. Talk about instant coronary attack!
vigil617
US Veteran
Kenny, I never had either until I read about it a year or so ago in some random piece on my AOL newsfeed.
I haven't cooked it in a frying pan since.
For thick-sliced bacon -- the only kind I eat -- preheating to 400 and cooking for 18 to 21 minutes is what gets it just right for me. Heck, just checking on it in those final minutes and taking it out when it looks so delicious is the best part of the process (except the eating, of course.)
It comes out great, and uniformly done (even the ends), and cleanup is a breeze if you line the pan with aluminum foil (shiny side up) first.
Not a bacon fan myself but kids & grandkids all are. Baking is the only way to go when fixing bacon for 6 or 8 people. I use my broiler pan, dog gets the goodies afterwards.
Now I am in the mood for a cheeseburger and onion rings. 
I admit so used to the cast iron skillet method but there is no wrong way to fix a burger if you like it. Cast iron and a few minutes before ready toast the buns in the skillet with and get some grease ooze on the bun and top with the cheese to melt into the meat.
I admit so used to the cast iron skillet method but there is no wrong way to fix a burger if you like it. Cast iron and a few minutes before ready toast the buns in the skillet with and get some grease ooze on the bun and top with the cheese to melt into the meat.
