contest BEGIN! Burger Showdown Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
The Hot Pepper said:The strategy of going last is so annoying!!!
I'm not doing that ... I've been showing cards since Friday ...
Everyone is lol. Makes it good tho.
Oh here we go.............................. HS!
Oh here we go.............................. HS!
The Hot Pepper said:
I would have made mine now, but I have to wait until a 4PM Shipt order for some last-minute changes ...
Actually, what I need to do is pre-draft the words ...
Ahh false alarm lol.
Haha ...
I want to grill in the rain and the weather's not cooperating
Aioli time
Aioli time
JT is being extremely annoying 
Sorry, beef free heretctenten said:
Scoville DeVille said:
I haven't even gone shopping yet.
I haven't been shopped for yet, either =(
Just guessing Shipt doesn't deliver, there ...
You guys area all bums. WaffleBum has lost his title to BurgerBums.
The Dee Rooligan Burger. A feastival of flavor!
Ground bison, smoked hatch chiles, roasted garlic, bacon wrapped onion rings, pickled pepperoncini, two kinds of cheese topped of with some 18 month old devils tongue ferment, fresh tomato and that stuff that TB throws on the floor.
Ingredients and PoL.
First get your bacon wrapped onion rings going. Cut two 1/2 to 3/4" thick slices off the onion and take the middle rings out of each slice. You should be left with about 1/2 x 1/2 onion rings. Wrap the rings with the bacon, add a bit of pepper and cook in a 325 oven for about 25-35 minutes until the bacon is slightly crisped and the onions are soft.
Second get your burger mix going: Take 20oz ground bison and add 3 oz chopped roasted/pickled chiles, 3 oz fine diced american cheese, 3 oz chopped roasted garlic, 2 tbsp devils tongue ferment and about 2oz of leftever bacon chopped. Add a couple teaspoons of your favorite seasoning and mix well.
Pat the burgers out to about 1/3" thick and prepare your fire. The burgers will cook quickly so have your cheese and everything ready before they hit the flame. And here we are with the DeeRooliganisms!
You can just barely see it, but I filled each of the onion rings up with hot sauce for extra kick.
Thanks for looking. This was a great throwdown and I look forward to the rest of the entries. Knowing you guys would be bringing a lot to the table inspired me to go in different directions than I normally would. This burger was messy but oh so worth it!!
Ground bison, smoked hatch chiles, roasted garlic, bacon wrapped onion rings, pickled pepperoncini, two kinds of cheese topped of with some 18 month old devils tongue ferment, fresh tomato and that stuff that TB throws on the floor.
Ingredients and PoL.
First get your bacon wrapped onion rings going. Cut two 1/2 to 3/4" thick slices off the onion and take the middle rings out of each slice. You should be left with about 1/2 x 1/2 onion rings. Wrap the rings with the bacon, add a bit of pepper and cook in a 325 oven for about 25-35 minutes until the bacon is slightly crisped and the onions are soft.
Second get your burger mix going: Take 20oz ground bison and add 3 oz chopped roasted/pickled chiles, 3 oz fine diced american cheese, 3 oz chopped roasted garlic, 2 tbsp devils tongue ferment and about 2oz of leftever bacon chopped. Add a couple teaspoons of your favorite seasoning and mix well.
Pat the burgers out to about 1/3" thick and prepare your fire. The burgers will cook quickly so have your cheese and everything ready before they hit the flame. And here we are with the DeeRooliganisms!
You can just barely see it, but I filled each of the onion rings up with hot sauce for extra kick.
Thanks for looking. This was a great throwdown and I look forward to the rest of the entries. Knowing you guys would be bringing a lot to the table inspired me to go in different directions than I normally would. This burger was messy but oh so worth it!!
I thought you oven-burger'd us, but then I realize it was a sheet pan on a gas range =)
Nice double!
:CHEERS:
Nice double!
:CHEERS:
Nice one!
Bigass Down 'n Dirty Patty Melt
[SIZE=17.84336280822754px]Patties are 80/20 ground beef: brisket and chuck. [/SIZE]
[SIZE=17.84336280822754px]-Very loosely form two ~1/3 lb [/SIZE]meatwads.
-Dice fine and combine a few tablespoons yellow onion and three Caribbean red habaneros
-Prepare seasoning mix for patties. Combine and finely grind:
2T. dried shallot
1/2 t. kosher salt
1/2 t. black peppercorns
Three dried goatsweed peppers
1/4 t. dried thyme
-Fry four slices of thick applewood smoked bacon, set aside. Reserve some bacon fat on grill for next step.
-Butter and grill two slices of homemade white/bran bread, set aside.
-Crank up the fire until the bacon fat starts to smoke. A lot. I mean just start dumping heat into that cast iron! The goal is to get the fat in the burgers to not just smoke, you want to see flames licking up from the patties when they're on the grill.
This is important.
-Quickly mash the meat into the iron.
-Squish the onion/hab mix into the meat.
-Dust each patty with maybe a half teaspoon or so of the seasoning mix.
-Behold the maillard reaction at work!
-After a minute, flip the patties and cover your face. (I forgot that second part, so I had tears of pain mixed with my tears of joy.)
-Put one thick slice of aged white cheddar on one patty and one slice of Muenster on the other. Grill for another minute. Kill heat and remove patties.
-Assemble burgers and devour!
Even though the patties were on the grill for a few short minutes, the high temperature combined with CI's high heat emissivity created a thick brown crust on the patties and sealed in juices. The high heat also turned the meat juice, onions and habs into a sweet, spicy, umami mess.
I chose to use no condiments on this burger and let it speak for itself. I will occasionally put mustard or mayo on a burger, but that would have been sacrilege on this creation. Sometimes it's just all about the simple perfection of how the maillard reaction can transform a few basic ingredients into double-decker meat heaven with cheese.
The hab and onion flavors permeated the meat without overpowering or taking away from it. The aged cheddar aroma was sharp and up front and the Muenster rounded everything out. And the bacon was... bacon. Because, well, bacon.
I hope you enjoyed! Thanks for looking!
[SIZE=17.84336280822754px]Patties are 80/20 ground beef: brisket and chuck. [/SIZE]
[SIZE=17.84336280822754px]-Very loosely form two ~1/3 lb [/SIZE]meatwads.
-Dice fine and combine a few tablespoons yellow onion and three Caribbean red habaneros
-Prepare seasoning mix for patties. Combine and finely grind:
2T. dried shallot
1/2 t. kosher salt
1/2 t. black peppercorns
Three dried goatsweed peppers
1/4 t. dried thyme
-Fry four slices of thick applewood smoked bacon, set aside. Reserve some bacon fat on grill for next step.
-Butter and grill two slices of homemade white/bran bread, set aside.
-Crank up the fire until the bacon fat starts to smoke. A lot. I mean just start dumping heat into that cast iron! The goal is to get the fat in the burgers to not just smoke, you want to see flames licking up from the patties when they're on the grill.
This is important. -Quickly mash the meat into the iron.
-Squish the onion/hab mix into the meat.
-Dust each patty with maybe a half teaspoon or so of the seasoning mix.
-Behold the maillard reaction at work!
-After a minute, flip the patties and cover your face. (I forgot that second part, so I had tears of pain mixed with my tears of joy.)
-Put one thick slice of aged white cheddar on one patty and one slice of Muenster on the other. Grill for another minute. Kill heat and remove patties.
-Assemble burgers and devour!
Even though the patties were on the grill for a few short minutes, the high temperature combined with CI's high heat emissivity created a thick brown crust on the patties and sealed in juices. The high heat also turned the meat juice, onions and habs into a sweet, spicy, umami mess.
I chose to use no condiments on this burger and let it speak for itself. I will occasionally put mustard or mayo on a burger, but that would have been sacrilege on this creation. Sometimes it's just all about the simple perfection of how the maillard reaction can transform a few basic ingredients into double-decker meat heaven with cheese.
The hab and onion flavors permeated the meat without overpowering or taking away from it. The aged cheddar aroma was sharp and up front and the Muenster rounded everything out. And the bacon was... bacon. Because, well, bacon.
I hope you enjoyed! Thanks for looking!
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