Flattop teriyaki onions.
Umami factor.
Ten.
Savory onolicious!
Umami factor.
Ten.
Savory onolicious!
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food-bev Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
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
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
I love pic #4, the "Hold on, I need to Instagram, so what if it gets cold" pic 
That burger looks killer!
Bruce looks happy!
(The name is on the coffee mug
)
(The name is on the coffee mug
)Masher said: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.
The burger looks perfect. I can't even imagine any improvement.
Now I wanna burger!!! That looks awesome and it's making me Hangry for a beef bomb.
I think I need a Sous vide.
I think I need a Sous vide.
Manhandled some smoked salmon teriyaki burgers, red cabbage slaw, semi-homemade baked beans, and my famous chili lime corn .
.
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.
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?
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.
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.
luvmesump3pp3rz said:
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.
texas blues said:
I don't want the pressure! I just want to post my slop!
texas blues said:
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!
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?
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?