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Jan 28, 2008 06:22 PM

Cooking burgers inside - how do you do it?

In my mind, burgers need to be cooked on a grill, whether it be charcoal, gas, whatever. On a rare cold and rainy day in AZ this weekend, I had to resort to the Calphalon One grill pan on my electric stove (*tear) with a light coating of grape seed oil. I keep burgers simple - chopped onion, a few cloves of minced garlic, s&p, and a couple of heavy dashes of worcheshire.

So, when you don't have access to a grill, how do you do cook burgers?

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    1. re: Antilope

      I agree. A cast iron skillet is the next best thing to grilling. Hamburgers and steaks both come out with a wonderful crust. My GF grill sits in the cabinet. A novelty at best. Great for a dorm room but not something I need in my kitchen.

    2. Haven't you ever heard of the George Foreman Grill? (I kid...I kid...)
      For me, without access to an outdoor grill, I wouldn't cook a burger. But I'm the sort who stands out in the freezing weather if the temperature goes above 32 to grill outside. If I have to cook inside, it would be sloppy joes or meatball subs or taco burgers.
      I'm sure a cast-iron skillet would do a passable job, but I'm too picky about burgers.

      5 Replies
        1. re: millygirl

          My neighbors think I'm nuts and they might be right, but I have no problem lighting my Weber when it is 10°F, for a burger in January.

          I do have a cast iron grill pan, but that is reserved for emergencies.

          1. re: Kelli2006

            Agree with you K. If you look out Jfood back door you see two things - (1) the Weber and (2) the shovel to stand in front of the Weber. It's fun to watch the snowflakes melt as they hit the top of the grill, knowing there is food inside.

            1. re: jfood

              I have had neighbors call or come over in January and ask if they can throw a burger or steak on when I am done. I love the look of desperation and jealousy.

              A burger emergency= too windy to light or keep a flame going. Gas grills are not allowed at my house.

              1. re: Kelli2006

                Agreed. In fact, the lower the temp, the better it tastes. Nothing beats a grilled steak or burger in the dead of Canadian winter.

      1. i usually use a cast iron skillet. if i am doing a bunch, sometimes i put them under the broiler. mine are simpler than yours, just salt and pepper.

        1. Fry in skillet on med. till almost done, put on cheese, place bun on top and put top on skillet to kinda steam the bread and melt the cheese. Yum!

          1. Jfood in New England here and there is no temperature that is too cold not to go outside and strike up the grill for a burger. But, if he had to cook inside, he would use a methid from the 1960's where you some worcheshire (sic) sauce and a dab of butter in a pan and cook stove top until medium rare. Since he was alreadytesting the exhaust fan, jfood would have made some fried onions in a separate pan. Then some good old fashioned American cheese on a roll with the burger and onions. And lets no forget the Heinz (only) ketchup.

            3 Replies
            1. re: jfood

     still my heart!

              1. re: jfood

                It's written Worcestershire and pronounced Wooster! (trust me I'm a Brit)

                1. re: jfood

                  This sounds like a great idea - I had never heard that one before. Among the various methods mentioned, I've also learned I'm a complete wimp and should have trekked out to community grill (my condo situation bans the use of personal grills on patios) and fired up the burgers.