Reddish colored burgers

Discussion in 'Grilling Beef' started by hoosierhawg, Dec 4, 2014.

  1. hoosierhawg

    hoosierhawg Newbie

    I have been pondering something the last few days.  When I was a kid and Dad would grill burgers, they would almost always turn out a reddish color.  Since growing up and grilling my own meats, this has not been my experience.  I have not noticed it at other people's cookouts, either.

    Dad is no longer with us, so I cannot discuss with him.  Anybody else have any ideas?  If memory serves, he would use Kingsford brand charcoal briquettes and petroleum-based starter fluid.  That is indeed different than my supplies, but other people use the same stuff with regular colored burgers.

    As far as the meat, it was just whatever was found in the small town grocery store, probably ground chuck.  Seasoning was generally nothing more than salt, pepper, and garlic.  Oh, and they were always cooked quite a bit more done than I prefer, but still wish I could eat one with him today.
  2. The color comes from burning wood or charcoal. I wish I could share a burger with my day also.

    Happy smoken.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Me , too . [​IMG]
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I too remember reddish colored hamburgers. Can't really rember when or where, but I do remember thinking it was a curious color for a hamburger. All I can suggest is to try it the way he did it. Kingsford and charcoal lighter and see if you can get the same results. If not, then the mystery lives on. At the very least you get to grill some burgers in the way you remember your Dad doing it, which I think is a nice tribute. He'll be right there with you too.
  5. venture

    venture Smoking Guru OTBS Member

    Dad's burgers were all the best?

    If they were well done, I assume the red was the outside color?

    If so, could he have been brushing on BBQ sauce?

    Good luck and good smoking.
  6. To get the Red color, as stated before, charcoal and wood.  Lower temperatures for the first part of the cook helps, indirect and lower temperatures help even more.  Save the high temperature flames for the final 15 degrees and the sear. 

  7. fwismoker

    fwismoker Master of the Pit

    It's a outside smoke ring because it's ground meat...I call them red burgers.
  8. fwismoker

    fwismoker Master of the Pit

    These were stuffed with cheese and mushrooms i believe. 
    Last edited: Apr 14, 2015
  9. hoosierhawg

    hoosierhawg Newbie

    I think he did cook them fairly slowly for burgers.  So, ground meat causes the smoke ring to function differently?
  10. Not really, look at my steak pictures; they have red color to them as well.  It is simply the smoke ring visible from the outside.
  11. fpmich

    fpmich Smoking Fanatic

    if cooked slow and low on grill with charcoal or wood, burgers will be reddish, but if you cook too slow and long, they will also be dried out.

    That sounds likes your dad's.

    I've made them same way a few times too when I wasn't paying attention.  LOL
    Last edited: Apr 15, 2015
  12. hoosierhawg

    hoosierhawg Newbie

    Thanks, Addertooth.  I do see the smoke on your steaks, and they look delicious.  But look at those red burgers from Fort Wayne.  The whole things are red.  With steaks, it is more streaked, so not quite as dramatic.
  13. hoosierhawg

    hoosierhawg Newbie

    Yeah, it did not really matter where anything was cooked, indoors or out, everything was FULLY cooked with Dad.  :)  Still, I may have to try some low-and-slow red burgers real soon.

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