On Feb 28, 2:31*pm, Andy > wrote:
> "J. Clarke" > wrote:
> > Bubba Burgers don't curl up when cooked in a pan starting with the
> patty
> > frozen. *The burgers I make from ground beef, that are about the same
> > size, curl up and end up browned around the edges and gray in the
> center
> > or having to be flipped several times to get even color. *I tried some
> > other brands of 1/3 pound frozen burgers to see if it was me, and they
> > all curl up. *Bubba burgers don't.
>
> > It's bloody convenient to be able to throw frozen burgers in the pan
> and
> > have them come out nicely rather than having to thaw them first, but
> > having them cook unevenly counters that convenience.
>
> > So, anybody have an idea how to make them lie flat other than putting
> > another pan on top of them?
>
> It's probably the way they're pressed, with the checkerboard stamp
> pattern. I'd guess they're stamped after being frozen under some amount
> of extreme pressure.
>
> I enjoy the reduced fat 1/4 lb. bubba burgers.
>
> I use the microwave to cook them. For one medium rare burger, take a
> paper plate and put down a folded paper towel (or two of the select-a-
> size sheets), then the burger, then another equal paper towel to cover.
> Nuke on high (1,100W here) for 45 seconds. Grab the paper towels and
> flip the burger over and nuke anther 45 seconds. Fast and tasty and much
> of the fat is left in the paper towels. And of course, zero clean-up. I
> add cheese after cooking.

Anybody new reading this should know that Andy is a pig with zero
cooking talent, but that's OK for him, since his standards are so
low. No reasonable person would cook a hamburger in a microwave.
>
> Andy

--Bryan