WHat in the fucking fuckster?grantmichaels said:
food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
That one was transitional ... laying between a fine patty melt the night before, and a very fine corned beef + kraut on rye tonight ...
That burger/bun/burger triumph Norvic posted was all up in mah wheelhouse....
low carb health food, that. NATCH!
low carb health food, that. NATCH!
Outstanding D3!!!!
Normally I'd call that a funky foo foo burger and for true poo poo it for working the meat and adding eggs.
To me thats meat loaf.
But then there's the pic of that 'thang.
Have mercy and got dang!
I love meatloaf long time.
I'm quite certain I'd eat the sheeit out of that burger long time too!
DTS...
What can I say?
Chorizo.
Thats all you had to say compadre.
And that final body cavity pic?
I've seen a lot of money pics in this thread.
Good money.
Michael Jordan money.
Thatern' though....
Like Bill fucking Gates money!!!!
Thats my cheeseburger.
Normally I'd call that a funky foo foo burger and for true poo poo it for working the meat and adding eggs.
To me thats meat loaf.
But then there's the pic of that 'thang.
Have mercy and got dang!
I love meatloaf long time.
I'm quite certain I'd eat the sheeit out of that burger long time too!
DTS...
What can I say?
Chorizo.
Thats all you had to say compadre.
And that final body cavity pic?
I've seen a lot of money pics in this thread.
Good money.
Michael Jordan money.
Thatern' though....
Like Bill fucking Gates money!!!!
Thats my cheeseburger.
D3monic said:
WTF?
Quail eggs?
I musta' missed that.
Ninja foo foo.
I like to be liking it.
eggs-in meat = flat meatballs
I like it on top or bottom. in the middle is a loaftctenten said:
#burgergate
It was due.
It was due.
tctenten said:
Use mayo in burger meat mix one time = eggs in burgers forever.
I'll agree on the loaf v burger if eggs are included with the caveat that any super lean beef (such as the wife gets from our farmer at times) actually needs some binder to hold it together - especially on the grill. Nothing worse than your burger patty going rogue and falling to pieces while you're trying to flip the bastige...
For the record I think the best burger is ground chuck @ 80% lean and 20% fat.
For the record I think the best burger is ground chuck @ 80% lean and 20% fat.
I have to admit, I've turned out to be a shallow patty dimpler, too.
I like the juice holder design, and when cooking them on the grill, I'll cook them 2/3-3/4 on the first side typically ...
I could really go for some plain ole grilling one of these days, actually ... sometimes short cooks are nice, as well.
I like the juice holder design, and when cooking them on the grill, I'll cook them 2/3-3/4 on the first side typically ...
I could really go for some plain ole grilling one of these days, actually ... sometimes short cooks are nice, as well.
grantmichaels said:
I found brushing mayo on burgers after the sear (but still on grill cooking) does something special. It keeps the surface from drying and adds a nice fatty sear with more depth of flavor. That's why it works great on fish too, as the surface can dry out.
SmokenFire said:
Yuuuuuuup. And six ounces makes the perfect burger for me, for the regular size bun.
The dimple is so in the end the patty is flat. If you don't dimple, there is a bulge in the center. Okay you probably know that.grantmichaels said:
I just involve the mayo in my meat mix, but the result is the same - spectacular.
If I could only have one ingredient to make a burger, it would be mayo ...
Maybe salt first, but then mayo next, then black pepper, and finally some worcestershire ...
And yeah, I was happy to have found the dimple ... no more whisps of unrendered fat in the center of my burgers.
If I could only have one ingredient to make a burger, it would be mayo ...
Maybe salt first, but then mayo next, then black pepper, and finally some worcestershire ...
And yeah, I was happy to have found the dimple ... no more whisps of unrendered fat in the center of my burgers.
tctenten said:
1 lb is really small, but ~tbsp ...
I bet that would work well in the super lean my wife gets. She's gonna be pist....
lol
lol
SmokenFire said:
It's magical.
A well-done burger w/ mayo is gray, yet the meat isn't dry, it's more like the texture of Medium ...
More importantly, the leftover burgers reheat without getting nasty.
If you are going to cook a couple of rounds on the grill to make future meals, the mayo is indispensable IMO ... microwave reheated burgers that have mayo in the mix fare much better.