Burgers? Hell Yeah!!

Hey y'all looking through the sacred THP scrolls it is apparent that most awesome of foods is sorely neglected. That's right chidren's, I'm talkin' about BURGERS!! Sliders. Pub burgers. Fast food style burgers. Gastro burgers. Cheffy burgers. CHEESEBURGERS!!! Single and double meat. Triple meat. Extreme burgers. Man vs. Food burgers....the list is endless but y'all get the idea.

We won't go into the endless arguments of who created the first hamburger (Fletcher Davis) or what meat qualifies as a burger. Nonetheless....here are the rules for posting in this soon to be awesome thread:

1. Any meat goes. Beef, chicken, pork, lamb, rat, fish. Whatever, hunt it down and kill it with a knife. Its all good and I've included the options other than the traditional beef so all the kids can play in the pool. If its ground and round, its all good.

2. The damn 'thang has to be between 2 slices of bread or bun. White bread. Brioche. Sourdough. English muffin. Whole wheat. Its got to be bready. No wrap crap or wild pizza dough like chingaderra's.

3. Any cooking method goes. Grilled. Broiled. Griddled. Steamed. Deep fried. Zippo lighter.

4. Because I love to ridicule to no end tree hugging granola wimps and hippy's.....
Veggie burgers are all good. Just be prepared for the woe and gnashing of teeth and smack talk that will soon come if you post it. It will be all in fun and all good.

5. You suck at cooking? The only thing that would suck more is if you posted pics of your restaurant burger. For the sake of keeping the comedy rolling...
Any burger you didn't cook or you bought is allowed and is all good. Warning: while allowed, posting pics of BK burgers or their ilk with a splash of tabasco will bring upon you the most ridicule and insults. Even more than a veggie burger!

6. Chile's and/or hotsauce is mandatory on the burger. ON the burger, no crap on the side.

7. Pics are mandatory. No posting about a burger you made or ate without pics. You will suffer extreme ridicule and experience much loathing. Just don't do it.

8. Include a list of condiments and toppings. Mayo. Mustard. Onions. Cheese. Extract of male baboon spermatazoa. Whatever. Post it.

There it is y'all. Can you get down brown with it? Allrighty then...

RELEASE THE KRAKEN!

Here's mine. Sliders. 80/20 ground chuck from Matador Meat Market, Frisco, Tx. Cooked over fine diced yellow onions in cast iron using the smash technique. Toasted Pepperidge Farm slider buns with mustard, the onions, dill pickle and jalapeno pickle slices. Kraft brand American Plastic Cheese.

Adult beverages are encouraged in the pics but not mandatory. Dig that awesome cast iron crust sear!

So bring on your burgers. And that means those damn Aussie's and their stinkin' beet root too!!

 

[texas blues]

Flattop teriyaki onions.
 
Umami factor.
 
Ten.
 
Savory onolicious!

 

[nmlarson]

Dinner tonight. Bison burgers. Sous vide bison burgers, cooked to 132°F, then seared for that tasty crust on the cast iron griddle. Dear Hubby likes his burger sort of California style. Me, I like to taste the meat, so I usually go with mayo and a lot of freshly ground black pepper, Alton Brown-style.

Here are the 8-ounce patties going for a swim. To add some more flavor, I mixed about a quarter cup of grated yellow onion, a couple of shakes of Worcestershire, S&P and a good dose of Aleppo flakes in the meat before forming the patties.

Brioche buns grilled in butter waiting to be topped with the patties. Hubby gets mayo, cheddar, bacon, tomato & lettuce. I'm going plain Jane with the mayo & pepper.

Now, isn't that a gorgeous thing?

Can we eat already?

Perfect medium. Juicy. Beefy. Just about the only way to cook a bison burger past rare without turning it into dust.

Nom nom nom

 

[The Hot Pepper]

I love pic #4, the "Hold on, I need to Instagram, so what if it gets cold" pic

 

[Thegreenchilemonster]

That burger looks killer!

 

[Masher]

Excellent burger....bison for the extreme win!!!

 

[nmlarson]

That burger looks killer!

 
 
Seeing the dishes you've been laying down, that's quite a compliment!  Thank you!  Bison can be tricky, but these were great! 

 

[The Hot Pepper]

Bruce looks happy!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
(The name is on the coffee mug )

 

[nmlarson]

Excellent burger....bison for the extreme win!!!

 
Thanks!  I was shopping in an Aldi the other day and grabbed one of their 1 pound packages of ground bison.  I've been trying to balance my macros and it's been tough getting enough protein without packing in the fat, too.  Bison is a perfect fit of high protein, low fat and low carb.  Sous vide solves the problem of cooking ground meat long enough to pasturize it but still keeping it rare, medium rare, or medium without drying it out.  I would have fired up the Searz-All for the GBD (golden brown and dee-li-cious) crust, but was going to toast the rolls on the griddle anyway so just seared them on it.

 

[nmlarson]

Bruce looks happy!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
(The name is on the coffee mug )

 
Oops.  I missed that.  Yes.  I must say, he will eat just about anything I put in front of him. Except asparagus, peas and rhubarb.  Which is fine with me, because then I get his!  

 

[The Hot Pepper]

The burger looks perfect. I can't even imagine any improvement.

 

[Rajun Gardener]

Now I wanna burger!!! That looks awesome and it's making me Hangry for a beef bomb.
 
 
I think I need a Sous vide.

 

[The Hot Pepper]

Manhandled some smoked salmon teriyaki burgers, red cabbage slaw, semi-homemade baked beans, and my famous chili lime corn .

 

[The Hot Pepper]

Some prep

 

[nmlarson]

Yum. I'd make a meal of that corn. The only thing that would make it better would be some cojita!

 

[The Hot Pepper]

That's true! I rub with preferred chili pepper and olive oil, zest a whole lime on top, slice that lime, put on top, and wrap in foil with water for steaming. It doesn't even need S&P.

 

[luvmesump3pp3rz]

that corn sounds delicious. never dawned on me to use lime on corn. homemade slaw? jalapenos in the beans? and whats on the salmon burgers besides teriyaki? portobello? 

 

[texas blues]

THP.
 
Ever 'thang looks fantesticle!
 
The salmon burger.
 
The beans.
 
The slaw.
 
The corn.
 
Its got it all.
 
And what a coinky dinky.
 
mrs. blues gave me a fire mission.
 
Make some roasted parmesan corn this week.
 
Reckon I'll have do some chile lime as well.
 
Maybe some jalapeno ranch too.
 
 
Y'all are fired.
 
THP is the new squad leader.

 

[The Hot Pepper]

that corn sounds delicious. never dawned on me to use lime on corn. homemade slaw? jalapenos in the beans? and whats on the salmon burgers besides teriyaki? portobello? 

 
Yes homemade slaw.
 
Semi-homemade beans. 2 cans plain baked beans (bland organic brand), dump out half the liquid, add dijon, Knob Creek Smoked Maple Bourbon (I don't drink this stuff but it's great for cooking), maple syrup, jalapenos, shallots, salt, pepper, spice, pepper powder, whatever u want, just taste it... then foil, slap on grill indirect an hour, bubbling good!
 
That's teriyaki onions on the salmon. In the pic, marinating before grill-pouching in foil.
 

Y'all are fired.
 
THP is the new squad leader.

 
I don't want the pressure! I just want to post my slop!

 

[The Hot Pepper]

Maybe some jalapeno ranch too.

 
I bet ranch packets would work well as the spice! And some pepper powder.
 
Olive oil and seasoning, grill it, afterward, hit it with mayo like Mexican corn, and you get that complete ranch dressing effect. Roll it in cotija possibly... boom!
 

 

[Rajun Gardener]

Shame on all of us..... Everyone except Pookie missed National Hamburger Day yesterday.
 
80/20 CAB smash burgers on the "Made in USA" Sunbeam gasser with Grill Grates. Love that double stack burnt charred beef burger!!!! Can we give a moment of silence to Honor all those Old School Diner style burgers everywhere?