• 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 Showdown Throwdown

Status
Not open for further replies.
Scoville DeVille said:
One button Rhyme!
attachicon.gif
Untitled 44.jpg
Click to expand...

Uuuuhhhhh My bad

Ogre1-1_zpscpe4x4qt.jpg
 
[SIZE=14pt]Joyner’s Surf and Turf Burger[/SIZE]
 
[SIZE=12pt]So this was an adventure into the unknown without a doubt! If anyone finds they have the time and patience I do believe this is very much worth repeating.[/SIZE]
 
[SIZE=12pt]For the buns[/SIZE]
 
[SIZE=12pt]Ingredients:[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2/3 cup warm whole milk[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1/3 cup warm non tap water[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]3 tablespoons honey[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 extra large eggs (room temp)[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 teaspoons instant yeast[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 cups bread flour[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 ½ teaspoon salt[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon Joyner’s Jalapeno Blend[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]3 tablespoons unsalted butter (cut up)[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ cup active sourdough starter (hoe)[/SIZE]
 
[SIZE=12pt]Directions:[/SIZE]
 
[SIZE=12pt]Add all dry ingredients and whisk together. I use the bowl for my mixer. Add all wet ingredients and kneed for 6 to 8 minutes, used kitchen aid with dough hook. Allow to rest an additional 2 minutes[/SIZE]
[SIZE=12pt]Form into a ball and cover with plastic wrap, allow to double in size. After the first rise break off the individual pieces to be used for rolls. Weighing each at 3 ounces you will get roughly 12 rolls. Allow to rise for another hour.[/SIZE]
[SIZE=12pt]Egg wash the tops carefully then place into a preheated 400-degree oven and bake until golden brown on top.[/SIZE]
 
[SIZE=12pt]
13323793_1237277112972679_3664286152361975119_o.jpg
[/SIZE]
 
[SIZE=12pt]
13392228_1237277116306012_7482683337102603113_o.jpg
[/SIZE]
 
[SIZE=12pt]Pork Belly and Shrimp Patty[/SIZE]
 
[SIZE=12pt]Ingredients:[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ pound of shrimp peeled and deveined [/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 pounds of pork belly, 1 ½ pounds for grinding and ½ pound for grill[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 tablespoons of fish sauce[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 tablespoons of rice wine vinegar[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 tablespoons of soy sauce[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 garlic cloves, peels and smashed[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]¼ cup scallions chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]¼ cup fresh cilantro chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 serrano, minced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon ginger, minced[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]Salt and pepper to taste[/SIZE]
 
[SIZE=12pt]Directions:[/SIZE]
 
[SIZE=12pt]Place 1 ½ pounds of pork belly in a bag with 2 cloves of smashed garlic and the fish sauce, soy sauce and rice wine vinegar. Place in the fridge for 2 to 4 hours. [/SIZE]
[SIZE=12pt]Chop the shrimp into small pieces, roughly the size and texture of normal ground beef. Using a meat grinder, run the 1 ½ pound of pork belly with garlic through the meat grinder. Mix the shrimp and pork together. Take all the additional ingredients and add to the pork and shrimp mixture, take care in not overworking the mixture. [/SIZE]
[SIZE=12pt]For 4 or 8 patties and store in the fridge for 30 minutes or more to allow them to set.[/SIZE]
[SIZE=12pt]Grill at 400 hundred degrees for roughly 5 minutes per side, I pulled these at 180 roughly and they were still very juicy. [/SIZE]
 
[SIZE=12pt]
13403859_1237281432972247_4924369321381863977_o.jpg
[/SIZE]
 
[SIZE=12pt]Spicy Aioli[/SIZE]
 
[SIZE=12pt]Ingredients:[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 garlic clove crushed[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1/8th teaspoon salt[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 large egg yolk[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 ½ teaspoon Dijon mustard[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 tablespoon EVOO[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 dried crushed cayenne pepper[/SIZE]
 
[SIZE=12pt]Directions:[/SIZE]
 
[SIZE=12pt]Grind the garlic and salt together then mix the egg yolk and mustard until smooth. Slowly drizzle in the EVOO until all is gone while constantly stirring. If you add the EVOO too fast or do not stir, you will break the sauce. [/SIZE]
 
[SIZE=12pt]Pickled Red Onions[/SIZE]
 
[SIZE=12pt]Ingredients:[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 medium red onions (sliced in rings)[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 cups of apple cider vinegar[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon of sugar[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon of salt[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]10 peppercorns[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 cloves crushed garlic[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 dried chili of choice[/SIZE]
 
[SIZE=12pt]Directions:[/SIZE]
 
[SIZE=12pt]Dissolve sugar and salt in the vinegar with other flavorings in the container you will use. Boil 4 to 6 cups of water and put onions in a colander. Pour the boiling water over the onions then place onions in the jar. Allow to cool then store in fridge. [/SIZE]
 
[SIZE=12pt]Final touches:[/SIZE]
 
[SIZE=12pt]Salt and pepper the last piece of pork belly and in my case cut in half and butterfly. Salt, pepper and put your favorite pepper powder on it. Place on a grill at 400 to 450 degrees and cook until crispy. At the same time cook your burgers.[/SIZE]
 
[SIZE=12pt]Putting the burger together:[/SIZE]
 
[SIZE=12pt]Put the aioli on both sides of the bun. Place the burger on the bottom of the bun. Place the grilled pork belly onto of the burger and pile high with the red pickled onions. [/SIZE]
 
[SIZE=12pt]
13312731_1237289789638078_1820006343871843443_n.jpg
[/SIZE]
 
[SIZE=12pt]
13392037_1237289669638090_2003769578859896696_o.jpg
[/SIZE]
 
[SIZE=12pt]
13320946_1237289676304756_9122652747437964347_o.jpg
[/SIZE]
 
Bison Egg Burger
 
1lb lean Bison Meat
3 L Eggs
I Bell Pepper
1 Roma Tomato
1tbs Chipotle
1tbs Smoked Paprika\
1tbs Seasoning
10 Thia chilies
3oz cranberries
3oz dried apricots
1/2cup dried Porobellos
1/2 tbs dried Ginger
1/2 cup Buckwheat Flour
1/2 cup Coconut Oil
Pink Salt
3 cups 7 grain flour for sourdough started on Friday. Backed today and used 1/3rd as bun. Kifer and ACV starter no yeast. Topped with crushed walnuts.
 
Mixed together all except Bison, Eggs, Tomato and Pepper.
Mixed with meat, the total weight came to 30.5 oz, made into 8oz patties and lest rest in fridge (made this morning).
Fried up peppers and meat then egg in a form in the pan.
Used Redwood Cheddar on the base of the bun, Pattie, then fried peppers, then egg with a bit more cheddar on top, then Spinach and Tomato topped with more Chipotle.
 
Forgot about spiking the two halves so it would not calapse but too late, had to rake picture quick :)
Meat was tender and juicee, it was great and messy to eat.
 
 
 
 
P1090356_BisonBurger-1000_zps5vkmucrp.jpg

P1090359_SpicesEtc-1000_zpscilxwuak.jpg

P6050385_Bread-1000_zps4p7u7frx.jpg

P6050398_Burger-1000_zpswu1nafk0.jpg

P6050400_BurgerSliced-1000_zps7autjblf.jpg
 
Status
Not open for further replies.
Back
Top