Best burger everrrr.
I don't need more cowbell dammit!
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Compare your recipe to this one, and let me know which you think is better.
http://www.foodnetwork.com/recipes/a...ipe/index.html
I'm a minimalist when it comes to burgers - all I want is beefy goodness, cheese, and sometimes onions.
I like using a cast iron skillet to cook my burgers - feels like it gets a better crust on it than a grill. To each their own though.
________
Bdsm ****
http://www.foodnetwork.com/recipes/a...ipe/index.html
I'm a minimalist when it comes to burgers - all I want is beefy goodness, cheese, and sometimes onions.
I like using a cast iron skillet to cook my burgers - feels like it gets a better crust on it than a grill. To each their own though.
________
Bdsm ****
Last edited by kyoung05; Mar 30, 2011 at 10:35 AM.
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80/20 beef? Is that %wt due to fat?
I actually like to take rib steaks (rib steaks have more flavor) and grind them in either a grinder or a food processor and make my own hamburger, nothing compares to the taste of a steak burger vs. the so-so chuck most of the grocery stores sell.
So take about 2lbs of rib steak, trim the fat off, grind/food processor add a 70/30 (volume) salt & pepper mix. Make very small burgers - they cook much more evenly, and it's faster and the smell will drive you wild.
top with a fried egg over hard, carrot, lettuce, skinned tomato, cucumber (not pickle), ketchup...it's very simple, but the taste is out of this world.
Mayo isn't bad, nor is mustard, but I find the mustard covers the taste of the beef. Slice of raw onion is also good, if the onion is good - if tomato is wet, then don't use it, messes up the bread.
Sourdough roll, if you can find it, or SD sliced if not. Real SD not the flavored stuff, i.e. Columbus is real, Franciscos is not.
BBQ or better yet, steak sauce can also be used, but it's a fabulous burger. You don't have to do the egg if you don't want, but I find it adds to the atmosphere.
Cooking on a gas BBQ is best, skillet second, charcoal adds a bitter flavor.
I actually like to take rib steaks (rib steaks have more flavor) and grind them in either a grinder or a food processor and make my own hamburger, nothing compares to the taste of a steak burger vs. the so-so chuck most of the grocery stores sell.
So take about 2lbs of rib steak, trim the fat off, grind/food processor add a 70/30 (volume) salt & pepper mix. Make very small burgers - they cook much more evenly, and it's faster and the smell will drive you wild.
top with a fried egg over hard, carrot, lettuce, skinned tomato, cucumber (not pickle), ketchup...it's very simple, but the taste is out of this world.
Mayo isn't bad, nor is mustard, but I find the mustard covers the taste of the beef. Slice of raw onion is also good, if the onion is good - if tomato is wet, then don't use it, messes up the bread.
Sourdough roll, if you can find it, or SD sliced if not. Real SD not the flavored stuff, i.e. Columbus is real, Franciscos is not.
BBQ or better yet, steak sauce can also be used, but it's a fabulous burger. You don't have to do the egg if you don't want, but I find it adds to the atmosphere.
Cooking on a gas BBQ is best, skillet second, charcoal adds a bitter flavor.
Last edited by AntiochCali; Sep 30, 2009 at 04:57 PM.
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So this thread just gave me a random idea and I googled stout burger and this is the first thing that came up http://lovelyday4aguinness.blogspot....pe-delish.html
Sounds good to me!
Sounds good to me!
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