contest BEGIN! Burger Royale Part 2
- Thread starter The Hot Pepper
- Start date
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sous vide is down to 126F, finally ...
i lowered it from 140F hours and hours ago, but water is dense and la la la ...
i think i'll do the rare version of sous vide sliders ...
i'm not sure if this shouldn't be a #DC post, but i'll start out assuming that it's for the TD ...
it's 1AM on Sunday, and straight out the gate - Doing The Work, Ya'll.
i lowered it from 140F hours and hours ago, but water is dense and la la la ...
i think i'll do the rare version of sous vide sliders ...
i'm not sure if this shouldn't be a #DC post, but i'll start out assuming that it's for the TD ...
it's 1AM on Sunday, and straight out the gate - Doing The Work, Ya'll.
D3monic said:
Cucumber Dill Wild Piggly Wiggly
I got to start off by saying I've had some good burgers in my life... this quite possibly was the best one I've ever had. The combination of flavors left my taste buds dancing like they was on 3 hits of acid in a warm spring rain. It was nice being able to source ingredients from my garden as well.
Meat: Wild Boar, Pancetta , ground smoked pequin, seasalt, minced garlic and pepper. Ran through meat grinder and handled as little as possible.
Stuffing: Fresh Mozzarella, spinach from the garden and Bolsa de Dulce pepper
Toppings: Balsamic onions and shiitake mushrooms, fresh mozzarella and thick dill pickle
Cucumber Dill Aoli- 4 Tbsp Mayonnaise, squeeze of lemon juice, dash of olive oil, 2 tsp diced cucumber and fresh dill to taste.
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Smoked at 250f over peach wood until internal temp of 165f
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I didn't even care that my hands where getting dirty (if you know me then you know I can't handle that "like I totally can't even"
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D3 you crushed it. The pic of the burger cut in half is sweet.
All you have to do is take a pic of it with all (or a majority of) the ingredients which I am sure you still have. And then just post your burgers up in here.grantmichaels said:
If a can or bag of something is empty you can still take the pic.
No excuses now.
I still have two more 8 oz patties, raw & with seasoning & sucked in zip loc's ...
If I don't make something else, I'll put those other's in here later on today, though ...
I was a little buzzed, LOL ...
The 'mudge.
If I don't make something else, I'll put those other's in here later on today, though ...
I was a little buzzed, LOL ...
The 'mudge.
The Hot Pepper said:
I was all like ...
https://www.facebook.com/kmaataoui/videos/10155484925870386/
And then I hung out on the couch and had some Ten Fidy to tuck myself in ...
Danielle woke me up trying to take the half-empty can a half-hour ago, but I called her back over and finished it off first.
One does not simply toss Ten Fidy.
In other news, it feels like someone is gently blowing on my sphinc ... that JHP Smoked Goat powder is anal-analgesic, I guess ...
For later ...
Waffle sliders are a possibility ...
sausage and frittata sliders, or ? =)
bumpz
D3monic said:
you might want to take some beef to work w/ you
Stacked breakfast sliders
For something looking so simple these were a lot of work making everything from scratch.
Drop Biscuits:
2 sticks butter
3 cups flour
4 tsp baking powder
2 tsp kosher salt
1 1/2 cups whole milk
First I preheated the oven to 400 and butter greased the two baking sheets. Whisked the flour, baking soda, and salt together. Added the butter and stirred with a fork until I had about pea-sized crumbs. Then I added the milk and stirred around. I used a regular spoon to drop the dough balls on the sheets and put in the over for about 20 mins, switching racks halfway through.
After the biscuits were ready i started on the sausage gravy.
3/4 lb country sausage
1/2 tsp Garlic powder
4 tbs flour
Kosher salt and pepper to taste
2 1/2 cups whole milk
I cooked the sausage in the pots until browned, then added the flour and garlic powder, and stirred around for another 4 mins. After that I added all the milk and stirred it in, reducing heat to a simmer until I got the thickness I was looking for.
After the gravy I mixed up the sausage for the patties
1lb country sausage
1/2 lb chorizo
2 cloves of garlic
1/2 white onion
1 tsp sage
1 tsp thyme
1 tbs brown sugar
1/4 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 tsp salt
I mixed all the ingredients together and formed little meatballs. I put the meat balls in a few at a time and smashed them down with the spatula to form the patties. Once the patties were cooked I put them on a plate with a paper towel to collect the grease.
After the sausage was done I moved onto the eggs.
6 eggs
1 poblano pepper
1/2 red pepper
shredded cheese
1/4 white onion
1 jalapeno
First I cut up the veggies and sauteed them in some bacon grease to soften them up a little bit and get the flavors combined. I stirred up the eggs in a separate bowl, added a little milk, salt, and pepper. Poured the eggs in with the veggies and bacon grease and let cook for few minutes then added the shredded cheese.
With the eggs done I started to plate the sliders. Each had a biscuit for the bottom with the patty, a hunk of the eggs, shredded cheese, a spoonful of sausage gravy, and a little Moruga Madness hot sauce.
Cut open shot
I kept the hot sauce and some extra gravy on had while I was eating them. I also ate some as just a big pile of breakfast with gravy on top of the whole thing and used a fork.
I am now stuffed yet again. I can't complain about being fat and happy though.
For something looking so simple these were a lot of work making everything from scratch.
Drop Biscuits:
2 sticks butter
3 cups flour
4 tsp baking powder
2 tsp kosher salt
1 1/2 cups whole milk
First I preheated the oven to 400 and butter greased the two baking sheets. Whisked the flour, baking soda, and salt together. Added the butter and stirred with a fork until I had about pea-sized crumbs. Then I added the milk and stirred around. I used a regular spoon to drop the dough balls on the sheets and put in the over for about 20 mins, switching racks halfway through.
After the biscuits were ready i started on the sausage gravy.
3/4 lb country sausage
1/2 tsp Garlic powder
4 tbs flour
Kosher salt and pepper to taste
2 1/2 cups whole milk
I cooked the sausage in the pots until browned, then added the flour and garlic powder, and stirred around for another 4 mins. After that I added all the milk and stirred it in, reducing heat to a simmer until I got the thickness I was looking for.
After the gravy I mixed up the sausage for the patties
1lb country sausage
1/2 lb chorizo
2 cloves of garlic
1/2 white onion
1 tsp sage
1 tsp thyme
1 tbs brown sugar
1/4 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 tsp salt
I mixed all the ingredients together and formed little meatballs. I put the meat balls in a few at a time and smashed them down with the spatula to form the patties. Once the patties were cooked I put them on a plate with a paper towel to collect the grease.
After the sausage was done I moved onto the eggs.
6 eggs
1 poblano pepper
1/2 red pepper
shredded cheese
1/4 white onion
1 jalapeno
First I cut up the veggies and sauteed them in some bacon grease to soften them up a little bit and get the flavors combined. I stirred up the eggs in a separate bowl, added a little milk, salt, and pepper. Poured the eggs in with the veggies and bacon grease and let cook for few minutes then added the shredded cheese.
With the eggs done I started to plate the sliders. Each had a biscuit for the bottom with the patty, a hunk of the eggs, shredded cheese, a spoonful of sausage gravy, and a little Moruga Madness hot sauce.
Cut open shot
I kept the hot sauce and some extra gravy on had while I was eating them. I also ate some as just a big pile of breakfast with gravy on top of the whole thing and used a fork.
I am now stuffed yet again. I can't complain about being fat and happy though.
grantmichaels said:
you might want to take some beef to work w/ you
I got enough of the boar/pancetta meat that I can make maybe two small sliders out of tonight. Thought about prepping it last night but I only got 3 hours sleep as it is. I should have enough time to slap something together tonight
TB Inspired Smashburger Sliders
I have always wanted to try the smash burgers that TB posts up so often. Nothing complicated about the ingredients or the toppings that I used in these burgers. I was pretty happy with the results.
Homemade onion rolls
Combine all ingredients and knead for six minutes, let rest for a few minutes then knead for another few minutes. Let dough rise till it doubles, scale and ball dough for the size buns you want. Eggwash buns, sprinkle some of the sautéed onion bits and bake at 400f for about 15 or until golden brown.
Mayo spread
Burgers
Burgers were cooked on a CI skillet over sliced onions. About 2 minutes a side. The cheese goes on right after you flip themOnion rolls were toasted in the CI then got a coating of the mayo. Lastly the bacon and jalapeño slices finished it off.
Stuffed burger later on...
I have always wanted to try the smash burgers that TB posts up so often. Nothing complicated about the ingredients or the toppings that I used in these burgers. I was pretty happy with the results.
Homemade onion rolls
- 2/3 cup warm milk
- 1/3 cup warm water
- 3 tbl honey
- 2 eggs room temperature
- 2 tsp IDY
- 3 1/2 cups KAAP bread flour
- 1.5 tsp salt
- 3 tbl butter
- 1/2 cup active sourdough starter
- 1/2 cup onions chopped & sauteed in butter
Combine all ingredients and knead for six minutes, let rest for a few minutes then knead for another few minutes. Let dough rise till it doubles, scale and ball dough for the size buns you want. Eggwash buns, sprinkle some of the sautéed onion bits and bake at 400f for about 15 or until golden brown.
Mayo spread
- 1/2 cup tsp Dukes mayo
- 1 heaping tsp Buddy's pecan smoked moruga puree
Burgers
- 1lb 85/15 ground beef
- salt
- pepper
- garlic powder
- worcertershire sauce
- bacon
- jalapeño slices
- cheddar cheese
Burgers were cooked on a CI skillet over sliced onions. About 2 minutes a side. The cheese goes on right after you flip themOnion rolls were toasted in the CI then got a coating of the mayo. Lastly the bacon and jalapeño slices finished it off.
Stuffed burger later on...
Ozzy2001 said:Stacked breakfast sliders
For something looking so simple these were a lot of work making everything from scratch.
Drop Biscuits:
2 sticks butter
3 cups flour
4 tsp baking powder
2 tsp kosher salt
1 1/2 cups whole milk
First I preheated the oven to 400 and butter greased the two baking sheets. Whisked the flour, baking soda, and salt together. Added the butter and stirred with a fork until I had about pea-sized crumbs. Then I added the milk and stirred around. I used a regular spoon to drop the dough balls on the sheets and put in the over for about 20 mins, switching racks halfway through.
After the biscuits were ready i started on the sausage gravy.
3/4 lb country sausage
1/2 tsp Garlic powder
4 tbs flour
Kosher salt and pepper to taste
2 1/2 cups whole milk
I cooked the sausage in the pots until browned, then added the flour and garlic powder, and stirred around for another 4 mins. After that I added all the milk and stirred it in, reducing heat to a simmer until I got the thickness I was looking for.
After the gravy I mixed up the sausage for the patties
1lb country sausage
1/2 lb chorizo
2 cloves of garlic
1/2 white onion
1 tsp sage
1 tsp thyme
1 tbs brown sugar
1/4 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 tsp salt
I mixed all the ingredients together and formed little meatballs. I put the meat balls in a few at a time and smashed them down with the spatula to form the patties. Once the patties were cooked I put them on a plate with a paper towel to collect the grease.
After the sausage was done I moved onto the eggs.
6 eggs
1 poblano pepper
1/2 red pepper
shredded cheese
1/4 white onion
1 jalapeno
First I cut up the veggies and sauteed them in some bacon grease to soften them up a little bit and get the flavors combined. I stirred up the eggs in a separate bowl, added a little milk, salt, and pepper. Poured the eggs in with the veggies and bacon grease and let cook for few minutes then added the shredded cheese.
With the eggs done I started to plate the sliders. Each had a biscuit for the bottom with the patty, a hunk of the eggs, shredded cheese, a spoonful of sausage gravy, and a little Moruga Madness hot sauce.
Cut open shot
I kept the hot sauce and some extra gravy on had while I was eating them. I also ate some as just a big pile of breakfast with gravy on top of the whole thing and used a fork.
I am now stuffed yet again. I can't complain about being fat and happy though.
Just need to drizzle me some of that capsup Louisiana hot sauce on there and i'd sick man a handful of those
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