T W R
T he W inter R ange
How Long To Grill Burgers
The Timing Chart Every Cook Needs
Achieve your ideal burger temperature every time.
Let patties sit at room temperature before grilling for even cooking. Use a meat thermometer to check doneness for the best results.
Grill over medium-high heat and flip burgers only once for juicy texture. Grilling burgers is a rite of passage—mastering the art of cooking burgers to the right doneness can mark a new level of cooking confidence. But we all know that grilling the perfect burger every time is easier said than done. It's not just about flipping at the right moment, the way you shape your patties, the grill temperature, the temperature of your meat, and more can all affect how quickly you reach your ideal doneness. Whether you prefer your burgers rare or fully cooked with a crispy crust, we're here to help you get it right every time.
Patty thickness and size: Thicker patties take longer to cook, while thinner ones cook more quickly. Inconsistent sizing of your patties can lead to inconsistent cooking results. Meat temperature: Cooking burgers straight from the fridge can cause them to cook unevenly. Let them stand at room temperature for 10 to 15 minutes before grilling. Fat content: Lean burgers will dry out and cook through more quickly. Grill temperature: Too low a temperature and your burgers will dry out; too high and they could burn before the interior is ready. Weather: On cooler days, burgers may take longer to cook. Flipping too often: Burgers should be flipped only once. Repeated flipping can slow the cooking process.
Thermometer: For the most reliable way to determinate doneness, a meat thermometer inserted horizontally into the burger to the thickest part of the patty is an easy way to test the exact internal temperature. Finger test: Pressing the center of the burger to feel for doneness is a technique you can embrace with practice. If the burger is soft and squishy, it's rare. With a slight resistance, it's medium, and evenly firm equals well-done. Cutting in: While you might be tempted to cut into a burger to check the center, why waste a good burger when you can grab a thermometer instead?
Handle gently: Avoid overhandling the meat while shaping the patties, which can cause the burgers to cook up dense or tough. Season before cooking: Season the patties just before cooking. Salt can draw out moisture from the meat over time. Medium-high heat: This level of heat gives the burgers a good sear without overcooking the interior. Flip only once: Avoid flipping more than once, which can slow down the cooking process. Don't press: Don't press on the burgers while grilling—this will only dry them out. Rest before serving: Give the burgers a few minutes to rest before serving for the most tender, juicy texture.
LET'S EAT!!!
Howdy
everyone,
Can you believe we are halfway through January 2026, WOW, where did the time go? I’d like to bring you up to speed on TWR – The Winter Range - 2TWR.com. Where we are and where we are headed. Kitchentipsbypk no longer exists.
WE are totally moved to:
We have appx. 50 vendors, some new and many moved over from Kitchentipsbypk. We deleted several and added replacements. We added a great sporting goods company, Sportsman Outdoor Superstore These Folks seem to have it all and there website is easy to navigate.
As you can see above our name or mantra has become TWR which is easy to remember. To secure the name and link, we have purchased the domain name: 2TWR.com. Additionally, we have purchased the domain name: 2KitchenTips.com This domain will be used mainly internally or by you when you Become Kitchen Tips Pro’s and know exactly where you want to go and bypass the main website.
In the “Let’s Buy Milk” blog, we briefly touched on “Pull Dates”, sometimes referred to as “Sell By” dates or “Best By” dates. These dates are normally set by the manufacturer or distributor. When a product gets close to or past that date stores will often have a shopping cart with “sale” items. Be careful what you buy. Many, if not most, items in a grocery store have pull dates.
Milk is a bigee because of the short span of 10-15 days, but another is hamburger meat. Hamburger meat has a meat to fat content ratio plus what the product is derived from. We will devote a detailed blog on just that in the near future.
If you are receiving this email publication, you are already included in our distribution list. If you know anyone who would like to be added to this list, please have them go to our home page 2TWR.com and scroll down under the big red WELCOME and have them click on SIGN IN HERE. Let me remind you that there are no strings attached and, if so inclined, you can “unsubscribe” at any time. This is law.
Until next time,
Patty & Doug
Green Chile Meatloaf
A New
Mexican twist on a classic meatloaf recipe.
When I make
this meatloaf, I usually use 2 pounds of ground beef and shape it into two
loaves. I freeze one for another day and bake the other. We get two meals out
of each loaf, being just the two of us.
Ingredients
Meatloaf:
2 pounds lean ground beef (90/10 works well)
1 box (6oz.) cornbread stuffing mix (such as Stove Top)
1 cup milk
1 cup roasted green chiles, chopped (or 3 x 4 oz. cans)
¾ cup diced yellow onions
2 large eggs
2 Tablespoons spicy ketchup (I use Sriracha Ketchup)
2 Tablespoons Worcestershire sauce
2 teaspoons dried parsley
1 ½ teaspoons salt
! teaspoon garlic powder
½ teaspoon black pepper
Glaze:
½ cup spicy ketchup (Sriracha Ketchup)
2 Tablespoons brown sugar
1 tablespoon red wine vinegar
Directions
Preheat your oven to 350 degrees F.
Mix ground beef, stuffing mix, milk, green chiles, onion, eggs, spicy ketchup, Worcestershire, parsley, salt, garlic, and pepper in a large bowl until well combined.
Place two 9 x 5 loaf pans on the counter. Lightly spray one with cooking spray (such as Pam), line the second one with plastic wrap leaving ends long enough to cover the meatloaf so you can freeze.
Mix spicy ketchup, brown sugar, and vinegar for glaze in a small bowl. Spread evenly over the loaf you are going to bake. (You will need to make another batch of the glaze before baking the second meatloaf.)
Bake in the preheated oven for about 55 minutes until it is no longer pink in the middle. An instant-read thermometer should read at least 160 degrees when inserted in the middle. Let it rest for 10 minutes before slicing.
Notes:
The glaze makes a lot in my opinion. You may want to reserve maybe half to serve with finished meatloaf.
Cover the second meatloaf with extra plastic wrap and freeze in the pan so the meatloaf will hold its shape. Once frozen, you can remove the meatloaf from the pan (don’t remove plastic), wrap tightly in foil and return to the freezer until ready to use.
Don’t glaze the meatloaf you plan to freeze. Defrost the second meatloaf in the fridge overnight and glaze before baking.
Equipment:
Mixing Bowls
Measuring Cups & Spoons
9 x 5 Loaf Pans (designed to drain fat away from meatloaf)
Instant-read Thermometer (My daughter gave this one to me as a gift and I love it. By far the best I’ve used.)
This recipe originally came from Allrecipes.com.
"Let's Buy Milk"
Hello all,
We wrote you a couple of days ago reminding you to watch for the post labeled “Lets Buy Milk”. We mentioned that so that we could finish our redirects, etc. to make your navigation of our website, 2TWR.com , more understandable.
Realizing that probably more than half of our followers are using phones, we are trying to make navigation and follow-up quicker and easier for everyone, phone &/or monitor.
We picked “Let’s Buy Milk” knowing that many, if not most, already know what to look for. In case some don’t we’ll review the post and what to look for here.
Let’s start with “Pull Dates”. It is very important with milk. Usually pull dates range from 10-12 days.
Let’s start with the store layout. In smaller grocery stores and convenience stores, the milk is usually in a refrigerated cooler along a wall. These coolers are typically loaded from the front of the display case making rotation of the milk a little more difficult. You really need to pay attention to pull dates in this situation. Bigger grocery stores have the capability of stocking the milk from inside the cooler pushing the older milk forward and placing the newest milk toward the back. As the customer, you have to reach toward the back to get the freshest milk.
Milk is just one of many, if not most, products in a grocery store that have a pull date. We’ll address “Pull Dates” in future blogs and posts.
