salsalady said:Now, The Boss said in the OP that is's all about the PATTY in between bread of some kind. So, I give you...
A BIG MAC!
Homemade Thousand Island Dressing-
mayo, catsup, dill relish, salt, pepper (sorry geeme), horseradish. YUM!
IMG_2745.JPG
-
General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
contest BEGIN! Burger Throwdown (PATTY WARS)
- Thread starter The Hot Pepper
- Start date
- Status
Sum's Frita Cubana
The Frita is a very popular Cuban rendition of the hamburger here in Miami. Characterized mostly by the sauce and a generous helping of shoestring potatoes, this thing can be sloppy at times. Usually plated on top of more shoestring potatoes, the extra sauce that gets away from the burger tops these fries for later consumption. The Frita is damn good stuff, and half the magic is the sauce; so it's a good thing those extra shoestring potatoes are there.
Frita Sauce:
1 (6oz) can tomato paste
1 1/2 cup water
1 tsp ground cumin
1 1/2 tsp sweet Spanish paprika
1 tsp garlic pow
1/4 cup sugar
1/4 cup white vinegar
4 drops Texas Creek Pure Evil
1 tsp salt
Mix up and heat till boil. Reduce heat and let simmer, stirring occasionally, 10-15 minutes.
Burger:
1 lb 85/15 ground beef
3/4 lb ground pork
4 cloves garlic finely minced
~1/3 cup finely minced yellow onion
2 tbsp ketchup
3/4 tsp ground cumin
1 1/2 tsp smoked paprika
Pinch of salt
Mix and let marinate in fridge for ~ half hour. Then grab a handful and flatten into desired patty size on parchment paper. These patties work best about 1/2" thick.
Cook on flat griddle or frying pan till medium-well. Don't overcook! Patties should be juicy. Add slices of Swiss cheese on them after flipping.
Top with red onion, a healthy splooging of Frita sauce, pickled jalapeño wheels, and a heap of shoestring potatoes.
Enjoy the sloppiness. Revel in it. Maybe even roll around in it if you like.
The Frita is a very popular Cuban rendition of the hamburger here in Miami. Characterized mostly by the sauce and a generous helping of shoestring potatoes, this thing can be sloppy at times. Usually plated on top of more shoestring potatoes, the extra sauce that gets away from the burger tops these fries for later consumption. The Frita is damn good stuff, and half the magic is the sauce; so it's a good thing those extra shoestring potatoes are there.
Frita Sauce:
1 (6oz) can tomato paste
1 1/2 cup water
1 tsp ground cumin
1 1/2 tsp sweet Spanish paprika
1 tsp garlic pow
1/4 cup sugar
1/4 cup white vinegar
4 drops Texas Creek Pure Evil
1 tsp salt
Mix up and heat till boil. Reduce heat and let simmer, stirring occasionally, 10-15 minutes.
Burger:
1 lb 85/15 ground beef
3/4 lb ground pork
4 cloves garlic finely minced
~1/3 cup finely minced yellow onion
2 tbsp ketchup
3/4 tsp ground cumin
1 1/2 tsp smoked paprika
Pinch of salt
Mix and let marinate in fridge for ~ half hour. Then grab a handful and flatten into desired patty size on parchment paper. These patties work best about 1/2" thick.
Cook on flat griddle or frying pan till medium-well. Don't overcook! Patties should be juicy. Add slices of Swiss cheese on them after flipping.
Top with red onion, a healthy splooging of Frita sauce, pickled jalapeño wheels, and a heap of shoestring potatoes.
Enjoy the sloppiness. Revel in it. Maybe even roll around in it if you like.
salsalady
Business Member
Salsalady's Perfect Patty Melt
In a Patty Wars TD, there has to be a Patty Melt, so here ya go!
A typical Patty Melt is a cooked hamburger patty, grilled onions, Swiss cheese, Thousand Island dressing on rye bread, grilled on a flat top. Well, that ain't gonna cut it for a TD! Time to Jack it up!
Homemade Thousand Island Dressing- mix it up and put in refer until needed. Can make ahead of time.
3/4-1 cup mayo
1/3 cup catsup
1/4 cup dill pickle relish (most recipes call for sweet relish, but I like dill better)
1 Tbsp prepared horseradish
1/2 tsp salt
1/2 tsp pepper
The Meat Mix- gently mix it, form it into patties, grill or cook as desired until done
2 pounds (about 1K) 50%-50% ground been and pork with a 80/20 fat mix
1/4c pre-sautéed diced onions
2 Tbsp capers with about 1tsp caper brine
1/2 tsp dried pepper powder-I used a yellow pepper blend (fatalii, aji, pepper pepper) cuz that was the first one I reached over and grabbed.
1tsp each salt and pepper
Sautéed mushrooms and onions-
sauté sliced mushrooms and onions (separately) in a heavy pan with butter, salt and pepper set aside
The Build-
Lightly butter one side of dark/rye bread, place in a heavy skillet or on a griddle on medium heat.
Spread about 2 Tbsp Horseradish Thousand Island on bread.
Lay on sliced cheddar cheese.
Add the cooked meat patty and sautéed onions and mushrooms.
Add sliced Swiss cheese.
Slather another 2 Tbsp Horseradish dressing onto another piece of bread, slap it onto the Sammy, and lightly butter the upside of the bread.
Gently grill the sammich, turning once or twice, until the cheese is all ooey-gooey melted.
ENJOY!
In a Patty Wars TD, there has to be a Patty Melt, so here ya go!
A typical Patty Melt is a cooked hamburger patty, grilled onions, Swiss cheese, Thousand Island dressing on rye bread, grilled on a flat top. Well, that ain't gonna cut it for a TD! Time to Jack it up!
Homemade Thousand Island Dressing- mix it up and put in refer until needed. Can make ahead of time.
3/4-1 cup mayo
1/3 cup catsup
1/4 cup dill pickle relish (most recipes call for sweet relish, but I like dill better)
1 Tbsp prepared horseradish
1/2 tsp salt
1/2 tsp pepper
The Meat Mix- gently mix it, form it into patties, grill or cook as desired until done
2 pounds (about 1K) 50%-50% ground been and pork with a 80/20 fat mix
1/4c pre-sautéed diced onions
2 Tbsp capers with about 1tsp caper brine
1/2 tsp dried pepper powder-I used a yellow pepper blend (fatalii, aji, pepper pepper) cuz that was the first one I reached over and grabbed.
1tsp each salt and pepper
Sautéed mushrooms and onions-
sauté sliced mushrooms and onions (separately) in a heavy pan with butter, salt and pepper set aside
The Build-
Lightly butter one side of dark/rye bread, place in a heavy skillet or on a griddle on medium heat.
Spread about 2 Tbsp Horseradish Thousand Island on bread.
Lay on sliced cheddar cheese.
Add the cooked meat patty and sautéed onions and mushrooms.
Add sliced Swiss cheese.
Slather another 2 Tbsp Horseradish dressing onto another piece of bread, slap it onto the Sammy, and lightly butter the upside of the bread.
Gently grill the sammich, turning once or twice, until the cheese is all ooey-gooey melted.
ENJOY!
Attachments
SumOfMyBits said:Sum's Frita Cubana
The Frita is a very popular Cuban rendition of the hamburger here in Miami. Characterized mostly by the sauce and a generous helping of shoestring potatoes, this thing can be sloppy at times. Usually plated on top of more shoestring potatoes, the extra sauce that gets away from the burger tops these fries for later consumption. The Frita is damn good stuff, and half the magic is the sauce; so it's a good thing those extra shoestring potatoes are there.
Frita Sauce:
1 (6oz) can tomato paste
1 1/2 cup water
1 tsp ground cumin
1 1/2 tsp sweet Spanish paprika
1 tsp garlic pow
1/4 cup sugar
1/4 cup white vinegar
4 drops Texas Creek Pure Evil
1 tsp salt
Mix up and heat till boil. Reduce heat and let simmer, stirring occasionally, 10-15 minutes.
Burger:
1 lb 85/15 ground beef
3/4 lb ground pork
4 cloves garlic finely minced
~1/3 cup finely minced yellow onion
2 tbsp ketchup
3/4 tsp ground cumin
1 1/2 tsp smoked paprika
Pinch of salt
Mix and let marinate in fridge for ~ half hour. Then grab a handful and flatten into desired patty size on parchment paper. These patties work best about 1/2" thick.
Cook on flat griddle or frying pan till medium-well. Don't overcook! Patties should be juicy. Add slices of Swiss cheese on them after flipping.
Top with red onion, a healthy splooging of Frita sauce, pickled jalapeño wheels, and a heap of shoestring potatoes.
Enjoy the sloppiness. Revel in it. Maybe even roll around in it if you like.
I believe my ass just got kicked.
HARD.
Sum.
No other words needed.
I'm seeing a Vietnamese inspired boiger from Tinnie 
texas blues said:
You humble me, kind sir. All of these entries are ass-kickingly kickass in my book.
Tinnie's Burger-Mi
Ingredients
Patty -
* 500g Pork mince
* 500g Prawns (shelled/cleaned)
* Marinade
Marinade-
* 5 Tsp Fish Sauce
* 2 Tsp Honey
* 2 Cloves Garlic minced
* 6 Green Onions (white part only)
Carrot Radish Pickle-
* Carrot
* Radish
* 1 Tsp Sugar
* 1/2 Cup Hot Water
* !/2 Cup Rice Wine Vinegar
Toppings-
* Mayo
* Corriander
* Green onions
* Carrot Radish Pickle
* Birds Eye Chilli
* Fried Shallot
Method
* Grate 1 carrot and equal amount of radish. Dissolve sugar in water, mix in vinegar, add to carrot/radish and set aside for 1 hour. Strain when ready to use.
* In morter and pestle beat Green onions (white part) into paste, add other ingredients and stir together.
* In morter and pestle beat prawns into a paste, mix with pork mince, the mix in most of the marinade (reserve a little)
* Form patty, coat one side with a little reserved marinade, into the fry pan and marinade opposite side.
* When ready assemble with remaining ingredients as you see fit.
Ingredients
Patty -
* 500g Pork mince
* 500g Prawns (shelled/cleaned)
* Marinade
Marinade-
* 5 Tsp Fish Sauce
* 2 Tsp Honey
* 2 Cloves Garlic minced
* 6 Green Onions (white part only)
Carrot Radish Pickle-
* Carrot
* Radish
* 1 Tsp Sugar
* 1/2 Cup Hot Water
* !/2 Cup Rice Wine Vinegar
Toppings-
* Mayo
* Corriander
* Green onions
* Carrot Radish Pickle
* Birds Eye Chilli
* Fried Shallot
Method
* Grate 1 carrot and equal amount of radish. Dissolve sugar in water, mix in vinegar, add to carrot/radish and set aside for 1 hour. Strain when ready to use.
* In morter and pestle beat Green onions (white part) into paste, add other ingredients and stir together.
* In morter and pestle beat prawns into a paste, mix with pork mince, the mix in most of the marinade (reserve a little)
* Form patty, coat one side with a little reserved marinade, into the fry pan and marinade opposite side.
* When ready assemble with remaining ingredients as you see fit.
Looks like my fave pork roll from the local Vietnamese bread shop but bigger n more awesome 
EPIC!!!!!!!!!!!!!!!
Well done everyone!
Well done everyone!
- Status