food Burgers? Hell Yeah!!

Smash burgers for supper. We don't have any American cheese slices so I put some
Chateau De Bourgogne triple cream brie between the patties .



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80/20 beef, salt and fresh cracked black pepper on both sides slapped it on the cast iron till crusty. flipped it and splashed it with Worcestershire sauce. when the second side was crispy crusty i flipped it again and splashed again. i don`t do Worcestershire often but when i do i do it right! slap on the merican, slap that on a brioche bun. diced white onion and pickled red ripe jalas for the toppings.  side of white rice with more splashes of Worcestershire and serrano powder. it`s friday so LIGHTEN UP!!!  :lol:  :lol:  :lol: 
 
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I have been coming to these forums to aquire the information I was looking for with regards to growing chili plants for the first time. I hate being the noob on a forum that just starts asking loads of basic bitch questions that can easily be searched, but the downside may be that you guys may think it rude of me not to at least sign up and say hello.
 
So just did that and then seemed to have to do a very awkward (for me) introductory post.  Something I have never done or had to do before. It was horrible. I won't lie. I see the reasoning of it though.
 
With that in mind, and chili questions aside, I needed to sign up just to say this thread (and the hot dog and pizza ones) are funking destroying me. The pic's posted have me hyper-salivating like a monkey who just realized he can suck his own junk. So many fresh ideas and combinations. Unreal.
 
Not even a big burger guy, but holy... I just had to sign up and give love. You swines might destroy my waist band, but I don't give a crap after mooching through some of these threads.
 
Some of the best threads I have every browsed on a forum... even with the old pic's having that more recent Photobucket slap all over them. My respect.
 
Just two questions: Never made my own burgers before. Do you use anything to bind the meat to begin with? And secondly, I haven't so far seen anything involving any spicy mix done while prepping the meat. I mean to say you all seem to do (what I've so far enjoyed reading) whatever additional flavor wanted as secondary to the meat, like a separate mix to add like an elaborate home made dressing, rather than messing with the meat before grilling. Is that to preserve the flavor of the meat itself? Like, don't mess with it as a rule to get the most flavor?
 
Regards
 
Regards
 
nope, no rules on the burgers. it`s a free-for-all. do whatever you think will taste good. that`s why you see so many different styles of burgers here. i don`t normally add things to the beef but i`m sure adding to the meat would taste great such as onion or mushroom or diced peppers of your choice. i usually just add stuff as toppings. when you get around to making some post them up.  :cheers: and  :welcome: to the forum!
 
woodlouse said:
 
 
Just two questions: Never made my own burgers before. Do you use anything to bind the meat to begin with? And secondly, I haven't so far seen anything involving any spicy mix done while prepping the meat. I mean to say you all seem to do (what I've so far enjoyed reading) whatever additional flavor wanted as secondary to the meat, like a separate mix to add like an elaborate home made dressing, rather than messing with the meat before grilling. Is that to preserve the flavor of the meat itself? Like, don't mess with it as a rule to get the most flavor?
 
 
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Personally, I don't like to add anything to the meat, I'll only add seasoning to the outside.  The reasoning is that any mixing can overwork the ground beef which will change the texture of the cooked burger.  I want it to be as tender and crumbly as can be, not chewy and dense.  The opposite of sausages...just a different product and procedure.
 
If you've done any baking, think of it like making a pie crust rather than a pizza dough.
 
So this is why I don't generally add anything to the meat, sometimes I'll season it with spice mix, but usually just salt and pepper.  Good quality ground beef is just a simple beautiful thing.  I'll usually just dress the bun with mayo, mustard, and hot sauce.  and to be honest, I may be the odd man out, but I don't usually like cheese on my burger.
 
Even though I say all this...I've made and eaten burgers every which way, mixing all kind of things in the meat and whatever.  This is just how I like do to them now.
 
Also, I'm not a big fan of pre-seasoned patties...they're big in the meat markets/butcher shops around here.  They always have a good flavor, but the salt and mixing kill the texture.  Salt starts to break down the proteins in the beef, allowing them to bind together much better, thus making a dense, smooth, sausage-like texture.
 
woodlouse said:
Just two questions: Never made my own burgers before. Do you use anything to bind the meat to begin with? And secondly, I haven't so far seen anything involving any spicy mix done while prepping the meat. I mean to say you all seem to do (what I've so far enjoyed reading) whatever additional flavor wanted as secondary to the meat, like a separate mix to add like an elaborate home made dressing, rather than messing with the meat before grilling. Is that to preserve the flavor of the meat itself? Like, don't mess with it as a rule to get the most flavor?
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No binder for me! And I'm confident the supermarket I occasionally buy premade patties from doesn't either. As far as adding to the meat, I don't - especially spicy - as there others in my family that aren't hot pepper aficionados.
 
woodlouse said:
 I hate being the noob on a forum that just starts asking loads of basic bitch questions that can easily be searched, but the downside may be that you guys may think it rude of me not to at least sign up and say hello.
 
So just did that and then seemed to have to do a very awkward (for me) introductory post.  Something I have never done or had to do before. It was horrible. I won't lie. I see the reasoning of it though.
Click to expand...
 
I know I don't read those 10 page release documents before clicking OK either but here at the forum its a bit less..............
 
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