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Burgers? Hell Yeah!!


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#5141 texas blues

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Posted 09 May 2019 - 04:22 PM

Flattop teriyaki onions.

 

Umami factor.

 

Ten.

 

Savory onolicious!



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#5142 nmlarson

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Posted 11 May 2019 - 08:12 PM

Dinner tonight. Bison burgers. Sous vide bison burgers, cooked to 132°F, then seared for that tasty crust on the cast iron griddle. Dear Hubby likes his burger sort of California style. Me, I like to taste the meat, so I usually go with mayo and a lot of freshly ground black pepper, Alton Brown-style.

Here are the 8-ounce patties going for a swim. To add some more flavor, I mixed about a quarter cup of grated yellow onion, a couple of shakes of Worcestershire, S&P and a good dose of Aleppo flakes in the meat before forming the patties.

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Brioche buns grilled in butter waiting to be topped with the patties. Hubby gets mayo, cheddar, bacon, tomato & lettuce. I'm going plain Jane with the mayo & pepper.

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Now, isn't that a gorgeous thing?

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Can we eat already?

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Perfect medium. Juicy. Beefy. Just about the only way to cook a bison burger past rare without turning it into dust.

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Nom nom nom

Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#5143 The Hot Pepper

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Posted 11 May 2019 - 08:20 PM

I love pic #4, the "Hold on, I need to Instagram, so what if it gets cold" pic :rofl:



#5144 Thegreenchilemonster

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Posted 12 May 2019 - 02:13 PM

That burger looks killer!

#5145 Masher

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Posted 12 May 2019 - 02:17 PM

Excellent burger....bison for the extreme win!!!

:cheers:

#5146 nmlarson

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Posted 12 May 2019 - 06:56 PM

That burger looks killer!

 

 

Seeing the dishes you've been laying down, that's quite a compliment!  Thank you!  Bison can be tricky, but these were great!  :drooling:


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#5147 The Hot Pepper

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Posted 12 May 2019 - 07:01 PM

Bruce looks happy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(The name is on the coffee mug ;) )



#5148 nmlarson

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Posted 12 May 2019 - 07:04 PM

Excellent burger....bison for the extreme win!!!

:cheers:

 

Thanks!  I was shopping in an Aldi the other day and grabbed one of their 1 pound packages of ground bison.  I've been trying to balance my macros and it's been tough getting enough protein without packing in the fat, too.  Bison is a perfect fit of high protein, low fat and low carb.  Sous vide solves the problem of cooking ground meat long enough to pasturize it but still keeping it rare, medium rare, or medium without drying it out.  I would have fired up the Searz-All for the GBD (golden brown and dee-li-cious) crust, but was going to toast the rolls on the griddle anyway so just seared them on it.


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#5149 nmlarson

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Posted 12 May 2019 - 07:07 PM

Bruce looks happy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(The name is on the coffee mug ;) )

 

Oops.  I missed that.  Yes.  I must say, he will eat just about anything I put in front of him. Except asparagus, peas and rhubarb.  Which is fine with me, because then I get his!  


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#5150 The Hot Pepper

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Posted 12 May 2019 - 07:09 PM

The burger looks perfect. I can't even imagine any improvement.



#5151 Rajun Gardener

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Posted 12 May 2019 - 07:46 PM

Now I wanna burger!!! That looks awesome and it's making me Hangry for a beef bomb.

 

 

I think I need a Sous vide.






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