The Weirdest Grilling Questions People Asked Red Robin's Burger Hotline
It's summertime, and the grilling's easy. Or at least it should be. But when you factor in the open flame, the fact that cooking over the grates accounts for roughly 1,400 house fires a year, and Murphy's Law, it makes sense that people have all kinds of questions-and trepidation-at the thought of flipping a few burgers.
To assuage people's fears, burger chain Red Robin has launched "The Yummm Hotline," a number people can call on major cookout holidays-namely, Memorial Day, Father's Day, Independence Day and Labor Day-to answer any questions they may have about making the perfect patty. In the process, the company's gotten all kinds of calls; some mundane, some that seem like the caller has to be trolling the service (see No. 3), and some straight-up shocking.
Here's what surprised us the most-and what advice Red Robin gave the caller in need.
1. I Accidentally Seasoned My Burgers With Sugar Instead of Salt. What Can I Do to Balance It Out?
All hope is not lost! As long as you didn't season it with mounds and mounds of sugar, you can offset that sweetness with grilled or caramelized onions, or go the spicy route, adding a layer of jalapeños or garlic-chili sauce, burger experts say. Whatever you do, skip ketchup, which will only exacerbate the saccharine flavor. (Psst ... you could also try our Sriracha Butter Burger.)
2. How Many Flips is Too Many?
"Burgers are happiest when flipped only one time during the grilling process," a rep said. Conclusion: If you want to be the Bob Ross of the Grill, resist the urge to keep flipping.
3. Can I Draw Grill Marks on My Burgers With an Edible Marker Instead?
This caller didn't have a grill and wanted that hot-off-the-grates look, which we totally empathize with. Even still, you should skip the marker and use a grill pan instead, experts say.
4. Can I Still Cook My Burgers If They Fell on the Floor?
Ah, testing the limits of the 5-Second Rule. We've all been there. Unfortunately, the hotline specialists do not condone that food guideline and recommend tossing your patties and starting anew. You know, food safety and all that.
5. My Dog Licked My Burgers. Can I Still Cook Them on the Grill?
Even if you're so close with your dog that you let him lick your face doesn't mean he should season your burgers with his saliva. Just like the previous question, experts say you should throw out any licked meat and get fresh ground beef instead.
6. I Ran Out of Ground Beef. Can I Use Squirrel Meat Instead?
"As long as the meat is fresh and properly prepared, and cooked to a safe internal temperature, why not go for it?!" was the official response. They also suggest letting your guests know what they're biting into before they grab a slider.
7. My Propane Ran Out. Can I Finish Cooking My Burgers Over A Fire Pit?
This has been a common question, a rep said, and while the concept makes sense, the hotline recommends using the old grill-pan-on-a-stove-top technique. It's less rugged, sure, but it can be easier to get the burgers evenly cooked (and thoroughly warmed). For best results, make sure your burner is turned to medium-high heat.
We're guessing they feel the same way about cooking meat over molten lava.
8. My Uncle Is Hungry. How Long Does It Take to Cook a Quarter-Pound Burger?
We can only imagine how much hungrier this caller's uncle got waiting for an answer. (And for some reason, we're envisioning him as a Hungry Hungry Hippo-yes, like the board game-since he is clearly incapable of making his own meal, or calling the hotline himself.)
Red Robin didn't give a time frame, instead recommending that people cook burgers long enough so that the internal temperature reaches 165 degrees F, for medium doneness.
If you have a burning question that's not answered above, you can call the service directly, starting at noon EST on July 4th and Labor Day, at 1-844-RR-YUMMM.
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