Baking Burgers

[Ben]

Any of you ever bake burgers in the oven? I feel like a hamburger this weekend, but don't want to grill in the rain. Thinking of just putting the patty in a cast iron pan in the oven with some of that damn Kerrygold butter adively got me hooked on, or maybe mixing some garlic into the butter.

Anyone have a favorite way of baking a burger?

[roo_ster]

I have often used the broiler feature of my ovens.  Does a fine job.  Helps to have the broiler pan deal that came with the oven.

[Jamisjockey]

I feel like a hamburger this weekend, but don't want to grill in the rain.

So the sex change operation was a success?

 

[mtnbkr]

Funny you mention this.  I'm cooking burgers tonight and was considering baking them since it's too cold to grill.

Get out of my mind!!! [/Bene Gesserit Witch]

Chris

[Ben]

So the sex change operation was a success?

 

Swedish doctors are the best.


mtnbkr- Try looking into that place where you dare not look! You'll find me there, staring out at you!

[Brad Johnson]

Think of it like mini meatloaf, only flat.

Your choice of seasonings. I'm a simplist... salt, pepper, and Worchestire sauce. 350 deg oven for 20 min or so. I use a cooling rack in a baking pan to keep drippings from pooling around the burgers, but placing them directly on the baking pan is entirely acceptable if that's all you have. I actually like the greasier version better but I'm trying to be at least semi-considerate to calorie/fat reduction.

I tried using the broiler to brown them more but the pop/splatter was bad and had me worrying about a grease fire as it hit the heating element.

Brad

[Ben]

Well just finished eating one out of the oven, and it hasn't even started raining yet Jamis! :D

I just went with super simple to give it a go. Preheated a cast iron pan, liberally smeared with olive oil, at 375. Threw in a mesquite seasoned 1lb patty with a big dollop of butter on top. Seven minutes per side with some English cheddar sprinkled on top for the last couple of minutes. Gave me a juicy medium rare patty that I threw onto, instead of a bun, a couple of slices of that artisan bread I've been baking. Topped with guacamole. It actually came out juicer than on the gas grill.  I attribute much of this to cast iron, the wonder cooking material.

[charby]

The school cafeterias when I was growing up used to bake their hamburgers in the oven. No one complained about it.

[Sergeant Bob]

Funny you mention this.  I'm cooking burgers tonight and was considering baking them since it's too cold to grill.

Get out of my mind!!! [/Bene Gesserit Witch]

Chris

I grok the "Dune" reference!

[just Warren]

I wonder if this would work in a Lincoln belt type industrial oven like those used in pizza places. You could have a massive throughput if it did.

I'm not talking about for personal use, obviously.

[charby]

I wonder if this would work in a Lincoln belt type industrial oven like those used in pizza places. You could have a massive throughput if it did.

I'm not talking about for personal use, obviously.

Isn't that what Burger King does?

[French G.]

Isn't that what Burger King does?

It is, but I think the frozen patties start par cooked and the oven just finishes them.

[just Warren]

Isn't that what Burger King does?

I was thinking of a substantially larger number of burgers per minute. Say for a stand near a very well-traveled path. Or at a major event of some sort.

Say 35 burgers per baking sheet one of those on each side of the belt with a 7 minute cook time, that's a 10 BPM rate or 700 BPH which is better than the big guys do now. As they come out slap 'em on a bun and hand 'em out to the crowd. Condiment station is that way, build it yourself.

Maybe sell cheese slices and a lettuce-tomato-onion pack separate, maybe not...the details of the rest aren't important really. 

But at that rate and saving that much labor and buying supplies in such huge amounts you could sell them for real cheap and encourage even more sales!

[charby]

I was thinking of a substantially larger number of burgers per minute. Say for a stand near a very well-traveled path. Or at a major event of some sort.

Say 35 burgers per baking sheet one of those on each side of the belt with a 7 minute cook time, that's a 10 BPM rate or 700 BPH which is better than the big guys do now. As they come out slap 'em on a bun and hand 'em out to the crowd. Condiment station is that way, build it yourself.

Maybe sell cheese slices and a lettuce-tomato-onion pack separate, maybe not...the details of the rest aren't important really. 

But at that rate and saving that much labor and buying supplies in such huge amounts you could sell them for real cheap and encourage even more sales!

When I worked at McDonalds in the early 1990's, we could kick out 12 dressed single cheeseburgers every minute with 4 of use in the kitchen. Only takes 30 seconds to grill the 10/1 patties on the clamshell grill at the time.

1/4 #'ers and BigMac's took longer because there was more to making the Big Mac and 1/4#'ers took 90 seconds to cook the meat.

[just Warren]

Not bad. I too have worked for the Clown and we were never that good. Still could you keep that rate going for hours?

[charby]

Not bad. I too have worked for the Clown and we were never that good. Still could you keep that rate going for hours?

No way, someone on the process would have to slow to restock something, usually do it in 10 minute chunks to fill the bin during the lunch/dinner rush or if a bus showed up. Fill the bin with singles then make the other burgers. This back when McDonalds had a lot fewer choices, right before the double 1/4# and grilled chicken sandwiches.

[zxcvbob]

You misspelled "bacon".

[TechMan]

Any of you ever bake burgers in the oven? I feel like a hamburger this weekend, but don't want to grill in the rain. Thinking of just putting the patty in a cast iron pan in the oven with some of that damn Kerrygold butter adively got me hooked on, or maybe mixing some garlic into the butter.

Anyone have a favorite way of baking a burger?

Yea, sorry about that.  It is like crack, isn't it.

[just Warren]

I forgot that Lincolns have two decks so that doubles the BPM. 20 BPM ain't nothing to sneeze at.

For at that though some burger joint must have experimented with cooking burgers this way over the decades yet I know of no business that does this, so it ultimately must not pay to do it. White Castle has a high BPM just using flattops and since they sell a lot of meat in an hour if they haven't done this it may well be unprofitable.

[charby]

Guy Fieri bakes his burgers

http://www.foodnetwork.com/recipes/guy-fieri/killer-inside-out-burger-with-worcestershire-tomato-ketchup-recipe.html

[Chuck Dye]

If you haven't tried it, look for some hickory smoked salt.  I have always bought McCormick, and liked it, but a quick search turned up other brands and some DIY recipes.