contest BEGIN! Burger Throwdown (PATTY WARS)

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The Hot Pepper

The Hot Pepper

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We always do the burger TD big... this time it's...
 
PATTY WARS!
 
What is the BEST burger? Is it beef? Is it a mix of pork and beef? Is it turkey, chicken, seafood... or... the veggie burger?
 
That's right! This is an open burger comp, and your time to show that you make the BEST burger.
 
What is PATTY WARS?
  • A burger is a minced/ground protein patty (patties) in between two (or more) pieces of bread, typically a bun... no wraps!
  • You choose to make your patty from whatever you want. One protein. Blended proteins. You may have multiple patties that are the same protein, blended, or different proteins each patty.
  • Post as close to exact ingredients as you can for your patty. 70% beef, 30% pork, etc.
  • Everything else is open, from cooking methods to toppings.
  • NO side dishes. Garnish only. This is all about the burger and some fancy sweet potato fries will not be allowed to steal votes.
  • The two pic rule is in effect, and you must post one pic of the burger assembled, and one pic cut in half, so we can see all the workings.
  • ALL of the burgers will be included in the poll for Best Burger. A crown will be awarded.
  • ALL proteins with two or more entries will be entered into a new poll per protein. Multiple crowns will be awarded (if applicable).
FOR A NEW POLL
  • Meat/poulty must be the same protein. Beef x2, turkey x2, etc. A new poll will be created per protein.
  • Seafood does not have to be the same protein. Crab x1, Mahi Mahi x1. A seafood poll will be created.
  • The veg does not have to be the same. A veggie burger poll will be created.
  • If proteins are blended (x2 entries), a Combination poll will be created. This includes blended within the same patty, or different per patty in a multiple patty burger.
  • Any seafood or veg combo will still be counted as seafood or veg respectively.
  • There is no combo with veg and the other proteins, so feel free to put peppers in your beef burger, etc., with no worry it will be counted as a Combination. A beef burger with peppers is a beef burger.
CATEGORIZATION is up to the discretion of THP, in case there are any blurred lines.
 
FEEL FREE to challenge someone to a duel with a certain protein! Aussies? Roo?? SoFlo? Seafood?? You get the idea.
 
Don't overthink this TD, this is a BURGER TD, make whatever you want! PATTY WARS is just a bonus to add to the fun factor, and to give the opportunity for multiple crowns.
 
READ: The 5 Rules for an eligible entry
PoL: .25
ENDS: SUNDAY 10 PM EDT
 
HAVE FUN!!!!!!!!
 
Here my weapons and PoL!
 
i8JL1pmIgnqKB.jpg

 
800g chosen minced beef,smoked bacon, leek, homemade mayo, ketchup, gouda, mozzarella, provolone dolce, dried annum peppers.
Missing in pic: oil, salt, black pepper and pizza dough (must stay in fridge)...
 
Not much creativity that time, i'm redoing my last entry in burger thread slightly modified...
 
Homemade mayo:
Mix a good fresh egg (from an uncle of mine chicken that time) with salt, lemon, vinegar, oil, some mustard. 
 
Pizza dough, for panuozzo, i'm going to use half of that: 
100g of durum wheat (De Cecco in that case)
300g of strong flour (Garofalo W350 in that case)
320g water at fridge temp (4°C, 80% idro)
1g sugar
2g beer yeast
10g salt
 
Put 60% of water in a bowl then mix sugar, yeast and wheat. Mix well for 5 minutes then stop and wait 10.
Add flour and 30% of water kneading well for some minutes until it is not so sticky.
Add salt and rest of water, mix/knead for other 3-4 minutes until is homogeneous.
Fold dough some times.
Wait 1h at home temp.
Wait 48-72 h on fridge (that time i should be above 70h for tomorrow at lunch). Now i'm in that phase at 60 hours.
I'll form 2 balls and wait 3-4h at home temp.
Then hand flatten. More in next 14 hours...
 
Ha! Essegi managed to beat Key at posting first, but Key still has PoL in EVERY pic! Nice start, you two!
 
Uh Oh!  Right out of the gate Essegi has homemade mayo, leeks and bacon. Keybrdkid is making bread/buns and has molasses and chocolate  (HUH???) in the mix and Booma's grinding gears!!!
 
 
SHEESH-O-RAMA!!!!!  Way to Kick it off!
 
 
 
 
 
 
 
 
 
 
 
Hmmmm.....might need to seriously re-think my idea.......~~~~~
 
[SIZE=medium]The Jucy Lucy[/SIZE]
 
[SIZE=medium]This is a burger I found from Minneapolis. The idea behind the Jucy (Juicy) Lucy burger is to melt the cheese inside the burger, and coat it continuously in the pan juices to keep it from drying out. Duck fat was used as a flavor enhancer-and rosemary/thyme/garlic/butter were used in the pan as well. The cheese inside the burger was an American cheese recommended by an employee from Whole Foods Market- a Mango Habanero cheddar.  Take your choice of bread-the bun I made was Pumpernickel. The bun was toasted in the pan juices prior to adding burger/other items. Some onions were browned and added-along with some ketchup and pickles. The burger was interesting to cook, and balancing the cooking time with the cheese inside the burger was a challenge (for me anyway.)  It is possible I didn't cook the burger long enough, i'll let someone else decide that. It was a bit of a guess to figure out when the burger was done. But my alternate reasoning for removing it was that the cheese was beginning to leak out of the sides of the burger-not necessarily related to the cooking time perhaps, but something I wanted to prevent as much as possible. Ultimately, however, once I got around to a taste test, it was quite tasty. Take your choice of meats-the burger I made was approximately 1/3 of each of beef chuck, short ribs, and new york strip; perhaps a little more of the NY strip, and a little less short ribs.[/SIZE]
 
[SIZE=medium]Ingredient list:[/SIZE]
 
[SIZE=medium]Beef chuck[/SIZE]
[SIZE=medium]Short ribs[/SIZE]
[SIZE=medium]New York Strip[/SIZE]
[SIZE=medium]Rendered duck fat[/SIZE]
[SIZE=medium]thyme [/SIZE]
[SIZE=medium]rosemary[/SIZE]
[SIZE=medium]butter[/SIZE]
[SIZE=medium]garlic[/SIZE]
[SIZE=medium]onion[/SIZE]
[SIZE=medium]pickles[/SIZE]
[SIZE=medium]ketchup[/SIZE]
[SIZE=medium]Mango Habanero Cheddar cheese[/SIZE]
[SIZE=medium]Active Dry Yeast (not the yeast pictured in pol)[/SIZE]
[SIZE=medium]Water[/SIZE]
[SIZE=medium]Corn meal[/SIZE]
[SIZE=medium]whole wheat flour[/SIZE]
[SIZE=medium]rye flour[/SIZE]
[SIZE=medium]some regular flour[/SIZE]
[SIZE=medium]carraway seeds[/SIZE]
[SIZE=medium]sesame seeds[/SIZE]
[SIZE=medium]molasses[/SIZE]
[SIZE=medium]instant mashed potatoes[/SIZE]
[SIZE=medium]semisweet chocolate[/SIZE]
[SIZE=medium]egg[/SIZE]
[SIZE=medium]milk[/SIZE]
[SIZE=medium]sugar[/SIZE]
[SIZE=medium]Oil (not pictured in pol)[/SIZE]
 
[SIZE=medium]To make dough:[/SIZE]
 
[SIZE=medium]1.           make some instant mash potatoes. I believe I used butter, salt, milk, and water+ flakes. set them aside.[/SIZE]
[SIZE=medium]2.           Dissolve 2 tsp yeast in warm water. add 1 tsp sugar. let sit for 6 minutes.[/SIZE]
[SIZE=medium]3.           In a mixing bowl add 1 tbspn butter, and 6 tbspn molasses. Mix well. To this add 1 tbspn carraway seeds, 1/2 cup mashed potatoes, 3 tbspn semi sweet chocolate, 2 cups rye flour, 1/2 whole wheat flour, and 1/4 cup corn meal. [/SIZE]
[SIZE=medium]4.           Mix ingredients using your hands into a rough ball. Put some oil in a large bowl and coat dough well. Cover bowl with saran wrap and allow to sit for a couple hours.[/SIZE]
[SIZE=medium]5.           Flour countertop well and turn dough out. Dough was rather sticky so flour as required. Cut dough into pieces and roll in a circular motion to smooth out a bit. Grease a baking sheet and place rolls. Combine 1 egg and 2 tablespoons milk (i think) to make an egg wash. Coat buns well, and then sprinkle sesame seeds on top as desired.[/SIZE]
[SIZE=medium]6.           Bake buns for 25 minutes. Remove from heat, let cool.[/SIZE]
 
[SIZE=medium]To make patty mixture:[/SIZE]
 
[SIZE=medium]1.           Prepare rougly equal parts short ribs, new york strip, and ground chuck as desired. Send them through a grinder a few times. [/SIZE]
[SIZE=medium]2.           Combine together in mixing bowl, and form several patties from the result. [/SIZE]
[SIZE=medium]3.           Pre-slice your choice of cheese, and place some slices in the  center of one patty. Place a second patty of similar size on top of the first, and close edges. This may take some experimenting.[/SIZE]
[SIZE=medium]4.           Refrigerate until ready.[/SIZE]
 
[SIZE=medium]To make burger:[/SIZE]
 
[SIZE=medium]1.           wash fresh ingredients. Clean and slice an onion into pieces. Add some oil to a pan, and get onions cooking on medium low for a while. [/SIZE]
[SIZE=medium]2.           Clean and peel a few garlic cloves. [/SIZE]
[SIZE=medium]3.           When ready to make burger, add a quantity of duck fat to a skillet. Place patty in skillet to cook a bit, then add garlic, a spring or two of thyme and rosemary, and about 2 tbspn butter. [/SIZE]
[SIZE=medium]4.           While burger is cooking (try to avoid flipping burger unnecessarily,) spoon pan juices over top of burger to keep moist throughout cooking process. [/SIZE]
[SIZE=medium]5.           Flip once, and pay attention to the sides to see if cheese begins to leak. In my case it did, so I removed the burger around that point. Leave juices in pan.[/SIZE]
[SIZE=11pt]6.           Toast buns in pan juices, then transfer to plate. Add ketchup circle to bottom half, and fill with browned onions. [/SIZE] Top with patty, and then with a layer of pickles. Serve.
 

 
 
Looks good Key!
 
So in the end after 70 hrs of fridge formed balls:
ibsm8IjvVWHKAV.jpg

I should have a total of 74hrs of rising at the end... Of course now i sealed them again at weather temp.
 
Patty building:
iXweEutOIIQAW.jpg

Knead like pizza dough:
iIcc1h4tyxthJ.jpg

 
ibylijh5XvAaHr.jpg

In the end some black pepper and salt above and on bottom (external only)
 
iYf8iTqRIHOY0.jpg

Cheese: mozzarella, gouda, provolone dolce. Around 2lbs of cheese, i don't know if i'll use all...
 
ibwfd6w6VVnOln.jpg

Smoked bacon. Really excellent, it tastes of speck!
 
My 2 assistants:
ibznNnQVTfwN67.jpg

 
iF5ZBDAekHxVO.jpg
 
Inurmouth Burger
 
Freshly ground Beef Spare Ribs and Chuck Beef, coarse grind in the hand mincer, seasoned with salt and cooked over Lumpwood.
 
I only ever make burgers this way now, grinding my own meat, allows you to play with the flavours.
 
I use chuck to give a nice consistent beef content to the burger, and then add a fattier type of cut to the mix. Spare ribsare perfect for this, they give great flavour, have nice marbled fat throughout them and give a sort of nutty flavour to the burger.
 
Loaded up the adjustable grill with Lumpwood, got it nice and hot, dropped the patties on and cook to your liking one side, flip, grill away then the last minute place some gouda cheese on the patty to melt.
 
 
 
Fresh buns, with Maple Bacon Jam, gouda cheese, pickles, onions, Jalapenos, and of course more Bacon.
 
The maple bacon jam is unreal! this came from a little company that sells at the farmers/food markets (going to have to learn how to make it)
 
Homemade BBQ Sauce:
 
Approx. (this makes a fair lot)

500ml Tomatos (pureed)
1 White Onion (pureed)
1 Heaped Tbsp Treacle
1 Heaped Tbsp Brown Sugar
1 Tbsp Maple Syrup
1 tsp Minced Garlic
1 tsp Cinnamon
1 tsp Chilli Flakes
2 tsp Paprika
2-3 tsp Chilli Powder (I adjust depending on Guests) I like it Hot, but the sugars really mellow out the heat
Salt to taste
 
Stack it all between a toasted bun and you are set.
 
DSC01628.JPG

 
DSC01629.JPG
 
Bacon cheese panuozzo burger
Panuozzo is a relatively unknown pizza sandwich. Pizza dough, pizza cooking type, but a sandwich in the result. I'm not sure about that but i think it's not an old recipe. I also believe that it originates in Gragnano (inside Naples province) that has a very suitable water for pizza, panuozzo and pasta.
The rest is classic.
 
Ingredients:
  • 800g chosen minced beef
  • smoked bacon, 12 slices, 3mm thick
  • leek
  • homemade mayo
  • ketchup
  • gouda, 350g
  • mozzarella, 250g
  • provolone dolce, 300g
  • 12 dried annum peppers
  • oil
  • salt
  • black pepper
  • pizza dough, roughly 350g
More or less it was a 5 lbs burger. :D
 
Homemade mayo:
  • Mix a good fresh egg (from an uncle of mine chicken that time) with salt, lemon, vinegar, oil, some mustard. 
(roughly that procedure, i asked to my mom to make that for me)
 
Pizza dough, for panuozzo, i'm going to use half of that: 
  • 100g of durum wheat (De Cecco in that case)
  • 300g of strong flour (Garofalo W350 in that case)
  • 320g water at fridge temp (4°C, 80% idro)
  • 1g sugar
  • 2g beer yeast
  • 10g salt
 Procedure:
  1. Put 60% of water in a bowl then mix sugar, yeast and wheat. Mix well for 5 minutes then stop and wait 10.
  2. Add flour and 30% of water kneading well for some minutes until it is not so sticky.
  3. Add salt and rest of water, mix/knead for other 3-4 minutes until is homogeneous.
  4. Fold dough some times.
  5. Wait 1h at home temp.
  6. Wait 48-72 h on fridge (that time 70h).
  7. Form 2 balls and wait 3-4h at home temp.
  8. Hand flatten, not too thin, a bit more thick than pizza
  9. Cook. at max temp (275°C) mid low position. 15-20 mins, till it begin to became gold. No need to cook a lot since we are going to cook more
  10. Pull out from oven, wait a bit, cut bun.
  11. Fill with cheese each side and cook more till you have a good melt
  12. Complete burger (sauce and meat)!
Burger!!!
  • cut half leek, mince dried annumm, knead together all 800g of special minced beef.
  • Form patty (i used 3 cutting boards and some time to do that).
  • Put salt and black pepper in external.
  • Slowly cook in a pan with a bit of evo oil. I used bacon fat too (hey, that's not about being healthy!) flipping upside every 5 minutes until is ready.
 
Bacon
  • form a weave, cook at 210 °C in oven in alluminium foil until it's ready. It will puor out fat. Gather it and use to cook burger.
  • Put over blotting paper before using.
 
Final stuff:
iBAPLlbq1GvaU.jpg

 
ibe5yMiuH3kZDo.jpg
 
If I look at Essegi's as a meatloaf sandwich instead of a burger it totally works and looks amazing! Semantics. But true!
 
CLASSIC BURGER FROM ARGENTINA


330 grams of ground tenderloin seasoned with spicy powder, garlic, oregano and spices.
Homemade bread baked by my wife. I'm not good at that job. No pictures when I get home from work the bread was done.
Other ingredients, smoked bacon, cheddar cheese, tomato, lettuce, onion from my garden. We use salsa ranch looking for some acidity and homemade jalapeño salsa.

Seasoning th meat with garlic, spice powder, oregano, salt and othres spices.
 
Procedure: 
 
Knead the meat with spices, a few drops of oil and salt. 
Stand in pan for burgers. Do not press them too, just to give way. 
 
Cook 3 minutes at 150°c and turn, cook another two minutes to and placed over the cheddar cheese. Two minutes of cooking. Cook the bacon on one side at a lower temperature. 
While putting up the bread to take some temperature and moisture of the meat. This will make the bread softer. 
The onion and tomato are placed a few seconds in the microwave to keep warm and not cause bad impression on the burger, for different temperatures.
 
Finished my burger... Classic, simple and delicius.
P1070569.JPG

 
P1070570.JPG
 
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