Best Burgers

  • Posted by a hidden member.
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    Nov 04, 2014 5:05 AM GMT
    Over the weakend, I realized that I haven't cooked burgers at home in years!
    I guess It's because I can afford steaks now...icon_lol.gif

    But I got the bug, so I went out to the store and foraged tonight. Nothing was planned:

    1/2 pound locally-raised angus patties, grilled
    two slices local apple-wood smoked bacon, fried
    French loaf segment, split and toasted on the grill with a bit of olive oil.
    Fresh homemade guacamole, liberally scooped onto one side of the bread.
    Tillamook swiss
    red onion
    romaine lettuce

    Pairing: Deschutes Brewing Mirror Pond Ale

    OMG. Worth the wait. Not cheaper than the pub though...

    Watcha got?
  • Posted by a hidden member.
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    Nov 04, 2014 5:16 AM GMT
    I wanted to get some In-N-Out this weekend. But the drive-thru line was too long. Went to Five Guys instead.

    But yeah, the best burger I've had so far was a kobe beef burger. I don't think it was pure kobe. Probably ground up domestic wagyu, ground up with some other meat. But it was very tender. Almost "melted" in my mouth. Very delicious and juicy. It's too bad the restaurant I ate it at closed down. icon_neutral.gif
  • Bowyn_Aerrow

    Posts: 357

    Nov 04, 2014 5:19 AM GMT
    Get yourself a meat grinder, ground up chuck or roast cuts. you can remove as much fat as you want to make your ground round as lean as you want.

    I take beef polska kielbasa and ground it up with chuck. Add fine diced bell pepper and onion. Add a little extra spice, whatever sounds good.

    BBQ the patties.

    I bake my own bread and buns, so that would typically be a half whole, half white flour bun, or potato bread buns.

    For myself, lettuce, home made mayo, tomato a bit of dijon.

    I will use avocado slices when in season and other in season stuff. up side to living in California, long growing season.

  • Posted by a hidden member.
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    Nov 04, 2014 6:24 AM GMT
    Bowyn_Aerrow saidGet yourself a meat grinder,

    Agreed, I don't find ground beef particularly interesting. I'm not kosher so I'd go with some pork sausage, or plain pork.

    I hadn't had a burger in years and went to In-N-Out a few months ago and was completely unimpressed.
  • Destinharbor

    Posts: 4435

    Nov 04, 2014 4:35 PM GMT
    Heard the Cook's Country people on NPR a couple of weeks ago talking about sanitation in the kitchen. Said you do not have to worry about beef germs as you would chicken because it is only resident on the exterior and when you cook it, even very rare, the surface is sufficiently hot to kill the bad bugs. Unless it is hamburger. Because in the grinding process the bugs are evenly distributed throughout he center, obviously. Their advice is to cook hamburgers very thoroughly. I'd never heard that before or thought about it.

    I never made hamburgers mainly because I'm really good at steaks and really bad at hamburgers. Until I watched a show about the best hamburgers. Method: Make your patty, depress the center with your thumb into kind of a filled in doughnut, fry in a pan with just a little high temp oil at a pretty high heat, sear, flip, turn down the heat to medium until done. Check temp to make sure it is 160 degrees.

    One thick slice of a red onion, dijon mustard, no bun. Healthy, easy. Good.

    Btw, if you haven't got one, buy an instant read thermometer. And check with www.foodsafety.gov for recommended temps. My cooking got much better when I started using it.
  • roadbikeRob

    Posts: 14354

    Nov 04, 2014 8:47 PM GMT

    The best burgers come only from grass fed beef.
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    Nov 04, 2014 9:40 PM GMT
    roadbikeRob said
    The best burgers come only from grass fed beef.

    That could well be why I find regular beef burgers so boring.

    http://www.huffingtonpost.com/2014/03/21/grass-fed-beef-burger_n_5001673.html

    Looks like a lot of marketing hype here:

    http://tinyurl.com/pjnmo72

    I remember back when I was young and they started hyping corn fed beef as being better. I'm guessing that with the farm subsidies for growing corn that feeding cows corn is more cost effective.
  • roadbikeRob

    Posts: 14354

    Nov 04, 2014 9:59 PM GMT
    Lumpyoatmeal said
    roadbikeRob said
    The best burgers come only from grass fed beef.

    That could well be why I find regular beef burgers so boring.

    http://www.huffingtonpost.com/2014/03/21/grass-fed-beef-burger_n_5001673.html

    Looks like a lot of marketing hype here:

    http://tinyurl.com/pjnmo72

    I remember back when I was young and they started hyping corn fed beef as being better. I'm guessing that with the farm subsidies for growing corn that feeding cows corn is more cost effective.
    Well it is time to end those farm subsidies for growing more corn because corn fed beef is no good for you and it tastes lousy.
  • Posted by a hidden member.
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    Nov 05, 2014 2:59 AM GMT
    White Castles, preferably from a Castle within stumbling distance of a refinery, toxic waste site, truck stop, redevelopment district, or steel mill. Failing that, microwave your own "from your grocer's freezer," but make sure you add a pickle lest you get yourself into one by failing to do so.
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    Nov 05, 2014 4:32 AM GMT
    Thread-jack; all this talk about hamburgers got me jonesing for my favorite cuisine du suburbia, pigs in a blanket. I bought some Linguiça sausage (fully cooked like hot dogs) and made some biscuit dough to wrap them in. Here's the biscuit dough recipe (instructions abbreviated), from the Fannie Farmer Baking book.

    ½ teaspoon salt
    4 teaspoons baking powder (reduce to 2 for pigs in a blanket)
    ¼ teaspoon cream of tartar
    2 tablespoons sugar
    250 grams // 8 ounces // 2 cups flour
    102 grams // 3.25 ounces // ½ cup shortening
    151 grams // 5.25 ounces // ⅔ cup milk

    Preheat oven to 425° F.
    Mix dry ingredients together, sifting baking powder beforehand.
    Mix in shortening with pastry blender.
    Mix in the milk all at once just until the dough holds together. Knead about 12 to 14 times.
    Bake 15 minutes.

    They're baking now. When I eat them they'll be well slathered in mustard and dill pickle relish.

    I used whole wheat flour. It was rather sticky at first but I've learned that if you let it rest for at least 15 minutes before you work it it loses its stickiness and is nicely workable. Divided it into 4 pieces and rolled it out, wrapped the sausage, etc., etc.
  • tj85016

    Posts: 4123

    Nov 05, 2014 10:24 AM GMT
    MGINSD saidWhite Castles, preferably from a Castle within stumbling distance of a refinery, toxic waste site, truck stop, redevelopment district, or steel mill. Failing that, microwave your own "from your grocer's freezer," but make sure you add a pickle lest you get yourself into one by failing to do so.


    there's one in Paterson, NJ that fits that bill perfectly
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    Nov 05, 2014 10:59 AM GMT
    The best burger I've ever had was a lamb burger from a restaurant called Kouzzina at Walt Disney Orlando. Probably the best beef burger I've had was at Holsteins at the Cosmopolitan in Vegas.