contest BEGIN! Burger Throwdown (PATTY WARS)
- Thread starter The Hot Pepper
- Start date
- Status
The donut is trendy but fits this burger. Maple glazed to go with the bacon, egg, and cheese. An excellent grind combo to match with bacon in it, garlic and shallot as well, in the grind, giving it a seasoned/sausage type touch. Bacon also on top, some heat. NICE! Everything about this burger says breakfast, or breakfast for dinner!
I don't know if I want a coffee or a beer...
Execution, spot on.
I don't know if I want a coffee or a beer...
Execution, spot on.
PoL and ingreds.
Tzatziki. Greek yog, garlic, lemon zest, black pepper, grated and squeezed cucumber.
Chargrilled capsicum, aji limon and a yellow 7 pod
Almost assembled
Tzatziki. Greek yog, garlic, lemon zest, black pepper, grated and squeezed cucumber.
Chargrilled capsicum, aji limon and a yellow 7 pod
Almost assembled
WOW, just caught up to date and now I'm Sooooooo glad my wife's High School Reunion is this weekend. There is so much awesomeness going on in this thread if much more gets added I'm afraid that THP's servers might just explode 
That said though, keep it coming! I'm still waiting to see the monster come out. Yes, a BeefaSwineLambTunaTurkey burger!
One Burger To Rule Them All <change to deep throated evil sounding voice> BWAHAhahahahahahah
That said though, keep it coming! I'm still waiting to see the monster come out. Yes, a BeefaSwineLambTunaTurkey burger!
One Burger To Rule Them All <change to deep throated evil sounding voice> BWAHAhahahahahahah
sorry fellers, got tired last night, and hungry. heres some more fixins final pics are inbound
The Greek
250g lamb mince formed lightly into a patty. Finely diced rosemary and s&p dusted on top and pan fried. Degalazed with the juice of half a lemon and cooked until lemon juice starts to caramelise.
1 damper bun, cut in half and toasted
3 thin slices spanish onion
5-6 Kalamata and green stuffed olives, thinly sliced
1 red capsicum, char grilled and finely sliced
Tzatziki:
200g Greek yoghurt
1/2 lemon zested
clove of garlic finely grated
1/4 cucumber grated and excess liquid squeezed out
2 Aji Limon and 1 Yellow 7 chargrilled and finely chopped
S&P
Put it all together and nom
After nom nom
250g lamb mince formed lightly into a patty. Finely diced rosemary and s&p dusted on top and pan fried. Degalazed with the juice of half a lemon and cooked until lemon juice starts to caramelise.
1 damper bun, cut in half and toasted
3 thin slices spanish onion
5-6 Kalamata and green stuffed olives, thinly sliced
1 red capsicum, char grilled and finely sliced
Tzatziki:
200g Greek yoghurt
1/2 lemon zested
clove of garlic finely grated
1/4 cucumber grated and excess liquid squeezed out
2 Aji Limon and 1 Yellow 7 chargrilled and finely chopped
S&P
Put it all together and nom
After nom nom
Deathtosnails said:The Greek
250g lamb mince formed lightly into a patty. Finely diced rosemary and s&p dusted on top and pan fried. Degalazed with the juice of half a lemon and cooked until lemon juice starts to caramelise.
1 damper bun, cut in half and toasted
3 thin slices spanish onion
5-6 Kalamata and green stuffed olives, thinly sliced
1 red capsicum, char grilled and finely sliced
Tzatziki:
200g Greek yoghurt
1/2 lemon zested
1/4 cucumber grated and excess liquid squeezed out
2 Aji Limon and 1 Yellow 7 chargrilled and finely chopped
S&P
Put it all together and nom
After nom nom
dick.
(and I mean that in a very loving way)
BIG MAC FOR CHILIHEADS---
BUNS---
Wet Ingrediants
2 Large Eggs
3/4 C Water--room temp
2 T Olive Oil
Dry Ingrediants
2.5 C Bread Flour
2 packets active dry yeast
2 T sugar
2 tsp salt
Topping
1 egg+1 egg yolk
seasame seeds
Whisk all wet ing together and add to stand mixer. Mix all dry ingrediants, except salt, and add to stand mixer. Start on low for 2 min. Stop after 2 min to scrape sides of bowl. Switch to med speed for 5 min, add salt. Mix 5 more min on med speed or until dough cleans bottom of bowl.
Remove from bowl and form into 1 large loose ball and let rise for 1 hour or till double in size. After an hour remove from bowl and divide into 10 equal portions, shape into balls, cover with plastic wrap and let rise for 15 min. After 15 min, remove plastic wrap and dust dough balls with flour, shape into tight dough balls and place on cookie sheet (5 per sheet max), cover with plastic wrap and let rise for 1 hr.
Remove plastic wrap, brush on egg wash and sprikle on seasame seeds. put in 425F oven for 12-15 min. Done.
Secret Sauce--
1 C Mayo
1/4 C ketchup
2 T red wine vinegar
1/2 onion
1/2 bell pepper
1 T capers
2 T sweet pickle relish
1/4 of fresh tomato
Blend in food processor until smooth.
Jalapeno and Habanero Coins--
1 egg
1 cup flour
salt/pepper
wisk egg, add sliced jalapenos/habs or whatever you want. Dredge in flour, and fry in 375F oil till golden brown.
Additional toppings--
onion--run through food processor
lettuce--sliced thin
american cheese slices, (I used chedder)
pickle slices
All Beef Patties--
80/20 mix
salt/pepper
Cook to your liking any way you want, I used cast iron.
Assemble--
Slice bun in thirds and layer...
bun
sauce
onion
lettuce
pickles
hambuger/w cheese
middle bun
sauce
onion
lettuce
pickles
hamberger/w cheese
hot pepper coins
sauce
bun
The result....
BUNS---
Wet Ingrediants
2 Large Eggs
3/4 C Water--room temp
2 T Olive Oil
Dry Ingrediants
2.5 C Bread Flour
2 packets active dry yeast
2 T sugar
2 tsp salt
Topping
1 egg+1 egg yolk
seasame seeds
Whisk all wet ing together and add to stand mixer. Mix all dry ingrediants, except salt, and add to stand mixer. Start on low for 2 min. Stop after 2 min to scrape sides of bowl. Switch to med speed for 5 min, add salt. Mix 5 more min on med speed or until dough cleans bottom of bowl.
Remove from bowl and form into 1 large loose ball and let rise for 1 hour or till double in size. After an hour remove from bowl and divide into 10 equal portions, shape into balls, cover with plastic wrap and let rise for 15 min. After 15 min, remove plastic wrap and dust dough balls with flour, shape into tight dough balls and place on cookie sheet (5 per sheet max), cover with plastic wrap and let rise for 1 hr.
Remove plastic wrap, brush on egg wash and sprikle on seasame seeds. put in 425F oven for 12-15 min. Done.
Secret Sauce--
1 C Mayo
1/4 C ketchup
2 T red wine vinegar
1/2 onion
1/2 bell pepper
1 T capers
2 T sweet pickle relish
1/4 of fresh tomato
Blend in food processor until smooth.
Jalapeno and Habanero Coins--
1 egg
1 cup flour
salt/pepper
wisk egg, add sliced jalapenos/habs or whatever you want. Dredge in flour, and fry in 375F oil till golden brown.
Additional toppings--
onion--run through food processor
lettuce--sliced thin
american cheese slices, (I used chedder)
pickle slices
All Beef Patties--
80/20 mix
salt/pepper
Cook to your liking any way you want, I used cast iron.
Assemble--
Slice bun in thirds and layer...
bun
sauce
onion
lettuce
pickles
hambuger/w cheese
middle bun
sauce
onion
lettuce
pickles
hamberger/w cheese
hot pepper coins
sauce
bun
The result....
OH
HELL
YES
EXCELLENT
CLONE, THP STYLE!!!!!!!!!
I
LOVE
YOUR
BUNS!
HELL
YES
EXCELLENT
CLONE, THP STYLE!!!!!!!!!
I
LOVE
YOUR
BUNS!
yeah the buns look awesome!
Someone make a lamb burger before 10 pm! You'll go head to head with DTS, and one of you will get a crown.
PATTY WARS!
Keep 'em comin'!
PATTY WARS!
Keep 'em comin'!
Oh no you didn't!
Fitty I know what you're doin'!
Change of plans.
Fitty I know what you're doin'!
Change of plans.
Moldavian Burger
The recipe is based on Moldavian Parjoale
For the patty:
800g minced beef
200g pork
2 carrots
1 onion finely chopped
6 garlic cloves, crushed
dried annuums flakes (cayenne, thai, .. )
1 egg
olive oil
Grind 200g of pork meat. Mix it with beef, I had the minced beef already patty shaped, but I threw it in the grinder anyway.
It's easier to mix them afterwards.
Pick about 10 or so dried annuums (mostly cayenne and thai) and crush them into flakes.
Take 2 carrots, 1 onion and finely chop them.
Crush the garlic with the garlic press.
Heat a pan with a drop of olive oil and throw in the carrots, onion and the garlic.
Sauté them quickly for 5 mins and it to the meat mix.
Mix them well and add one egg for binding.
Mix all together and form the patties.
I only used a part of this mix to make 4 patties. Ideally you should use 20% of pork and 80% beef.
The burger:
1 hamburger bun
1 lettuce
1 tomato
2 cheddar cheese slices
Comté cheese
1 onion sliced
Grill 2 patties to desired temp. Put one thick slice of Comté cheese on one of the burgers.
Join the burgers together, cook on both sides.
I preheated the cheese to melt quicker, this helps avoiding getting the burger too cooked.
Finally add salt to taste.
Cut the bun in half, toast it.
Add 1 cheddar cheese slice, lettuce, onion slices to taste.
Add 2-3 tomato slices then top with the patty.
Add one final cheddar cheese slice.
Bon appétit.
The recipe is based on Moldavian Parjoale
For the patty:
800g minced beef
200g pork
2 carrots
1 onion finely chopped
6 garlic cloves, crushed
dried annuums flakes (cayenne, thai, .. )
1 egg
olive oil
Grind 200g of pork meat. Mix it with beef, I had the minced beef already patty shaped, but I threw it in the grinder anyway.
It's easier to mix them afterwards.
Pick about 10 or so dried annuums (mostly cayenne and thai) and crush them into flakes.
Take 2 carrots, 1 onion and finely chop them.
Crush the garlic with the garlic press.
Heat a pan with a drop of olive oil and throw in the carrots, onion and the garlic.
Sauté them quickly for 5 mins and it to the meat mix.
Mix them well and add one egg for binding.
Mix all together and form the patties.
I only used a part of this mix to make 4 patties. Ideally you should use 20% of pork and 80% beef.
The burger:
1 hamburger bun
1 lettuce
1 tomato
2 cheddar cheese slices
Comté cheese
1 onion sliced
Grill 2 patties to desired temp. Put one thick slice of Comté cheese on one of the burgers.
Join the burgers together, cook on both sides.
I preheated the cheese to melt quicker, this helps avoiding getting the burger too cooked.
Finally add salt to taste.
Cut the bun in half, toast it.
Add 1 cheddar cheese slice, lettuce, onion slices to taste.
Add 2-3 tomato slices then top with the patty.
Add one final cheddar cheese slice.
Bon appétit.
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