For test #2 of the new Vermont Castings grill, Young and I did some of our Turkey burgers. The ingredient list has been somewhat enhanced from last time:
4.0 tbsp Worcestershire sauce
4.0 tbsp Dijon mustard
1.0 tbsp ground sea salt
1.0 tbsp ground black pepper
0.5 tbsp onion powder
0.5 tbsp garlic powder
0.5 cups whole milk ricotta cheese
1.25 pounds ground turkey
I preheated the grill for about 15 minutes with all burners set to high, as usual. I then quickly brushed the grilling surface with the brass wire brush, then applied a light coating of canola oil.
I placed the patties on the grill, and cooked them for 10 minutes on high on one side. I then flipped them, and continued cooking on high for another five minutes.
What I learned:
1. The ceramic coated cooking surface is a bit 'stickier' that I thought. I will increase the amount of canola oil that I apply to the grill the next time.
2. The patties were a bit overcooked and dry. This was probably due to leaving the burners on high for the entire cooking time...a practice learned from the lower-temp Ducane. Next time around, I will still use the same basic technique: 10 mininutes on one side, flip, then 5 minutes. However, I will do it with burners set to med-high.