great burgers

the new york times has an interesting article on improving homemade hamburgers.

http://www.nytimes.com/2009/07/01/dinin ... =1&_r=1&em

This all makes a lot of sense, except for finishing the seared burger in an oven (!). Even if your guests order well, you should be able to get it plenty gray on the griddle without losing too many juices unless you're using 10 oz + burger sphere, which nobody likes except the Forest Parkers that go to Goldyburgers.

Santander wrote:This all makes a lot of sense, except for finishing the seared burger in an oven (!).

I actually did that once, and the burgers came out excellent. My thought in doing so was to cook the burger like a thick steak.

the burgers came out excellent

i have yet to try cooking a burger in the oven (and i intend to wait for cool weather to try it). but it makes sense, as the heat is coming from all directions, rather than from below so it would be easier to get them pink thru and thru, as described in the article. i love them rare, but often settle for raw-ish. i have a terrible time cooking burgers. i never get them exactly the temp. i'd like them. so i do intend to give this way a try. justjoan