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Ground beef tenderloin burgers...help please

post #1 of 4
Thread Starter 

My in-laws just purchased a whole beef tenderloin had the butcher make one of the extra ends into burgers.  So they are bringing them Sunday for a cookout.  The patties have already been frozen so the likelihood they will be viable to take apart, add an egg yolk or bacon grease internally isn't very good.  

 

I have options with a WSM, gas grill, and pellet grill.  I was thinking low and slow on the pellet grill but that is as far as I have gotten.  Anyone want to share some wisdom on what else can be done to prevent the driest, most costly burgers this household has seen thus far? 

 

Thanks in advance for your thoughts!

 

Matthew

post #2 of 4

Screaming Hot Grill and cook no more than Medium, IT of 140°. Unless the Butcher added some Beef Fat, any more than Medium and they will be so dry you will not be able to eat them. Since they are premade patties, they are likely too thin to mess with Reverse Sear and cold smoking Ground Meat can be risky especially for Seniors. Salt and Pepper is all the flavoring they need...JJ

post #3 of 4

I do the same thing when I buy a whole tenderloin.

 

I grind up what's left after trimming for burgers.

 

We like them rare, so a hot grill & a nice sear on the outside, rare in the middle.

 

They just melt in your mouth.

 

Al

post #4 of 4

To pasteurize the meat so it is safe for seniors and children and even adults, below is a table to insure pathogen destruction while leaving the meat moist and "edible"....    Then it can be seared on screaming high heat...  If you have a sous vide, that's the best way to perform the low temperature cooking...   There are 2 guides when using sous vide....  1...  time to get the meat up to desired temp based on thickness...  2..  time to hold at desired temp for safe consumption...

 

 

FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009

Temp °F/ Temp °C /Time for 5.0 log Reduction

Unit Time

130.......... .86 min.

131 ...........69 min.

132.......... 55 min.

133.......... 44 min.

134............ 35 min.

135............. 28 min.

136 ..............22 min.

137 ...............18 min.

138 ...............14 min.

139............... 11 min.

140 ..............9 min.

141.............. 7 min.

142 .............6 min.

143 .............5 min.

144 .............4 min.

145 .............3 min.

146 ..............130 sec.

147.............. 103 sec.

148 ..............82 sec.

149 ..............65 sec.

150............... 52 sec.

151................ 41 sec.

152................ 33 sec.

153 ................26 sec.

154 ................21 sec.

155 ................17 sec.

156 .................14 sec.

157 ..................11 sec.

158 ...................0 sec.

159 ....................0 sec.

160 ....................0 sec.

The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.

This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).

________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.

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