food Burgers? Hell Yeah!!

Bison sliders y'all!
 
First I made an INO animal style sauce with mayonaisse (french sheeit), ketchup (tomato vinaigrette reduction) and xalapa relish (cheapass minced pickled jalapenos).
 
Then Black Bettyfied some organic bison burger with thin sliced onion and kosher salt.
 

 
Gave it 45 seconds and then smashed so the onion cooks right in the meatness.
 

 
Gave it another 45 seconds and flipped 'em, and topped 'em with sliced Tillamook cheddar.
 

 
On comal toasted whole wheat Pepperidge Farm slider buns.
 

 
The best burger you will ever eat is one you make at home.
 
Trust.
 

 
If you told me I was eating beef I really couldn't taste the diff. This stuff was super clean tasting with no hint of game, earthiness or iron as bison, wild game, et. al. can be.
 
The other 'thang was this stuff was 'posed to be 90/10 but had more than plenty fat and moistness, not dry at all. I was really surprised and impressed.
 
 
JayT said:
Fantastic.  Did you use your Nu Wave cooker to heat your cast iron?
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jajajajajaja....
 
The only 'thang that Nu-Wave 'thang is good for is....uhm...NOTHING!
 
I still have over 1/2 pound of the bison left.
 
Reckon I'll do another round of sliders tonight because it'd be sin n' all to waste it.
 
They were pretty dang awesome.
 
The one other little gem was the animal style jalapeno spread.
 
Just mayo, ketchup, and minced pickled 'peno. 
 
After sitting in the fridge over night it just got even more goodern' hell.
 
In a few days I'ma be back on fish and rabbit food and am thinkin' it could rock hard on salmon cakes or on a big honkin' wedge salad.
 
It might hit 70 today so I'ma go open up all the windows and clean house.
 
Nice work TB! Hmmm, I'm checking my calendar and it seems "that time of the month" for burgers... was "times" of the month... to that I say... HELL YEAH!
 
The Hot Pepper said:
Nice work TB! Hmmm, I'm checking my calendar and it seems "that time of the month" for burgers... was "times" of the month... to that I say... HELL YEAH!
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I blame that bastige Jay for posting venison burgers earlier.
 
Other than that I have no excuse except to say I just love burgers. 
 
Round 2 last night y'all.
 

 
Dig the maillard crust on these bad boys! That's exactly what you want for smash technique.
 

 
No cheese this time around. Only the meat with the onions cooked in, special spread, and tomato slices. These days I'm all about minimal toppings and condiments. If I had ground my own meat, I would have only 4 things. Meat, onions, salt, and toasted bun.
 

 
On a medium heat cast iron pan, this style takes less than 2 minutes to cook the meat and onions. Keep it under 2 minutes and its almost impossible to make a burger that ain't goodern' hell.
 

 
I'm happy as a pig in sheeit now that I got my burger jones outta' teh way. 
 
But like Muddy says...
 
I can't be satisfied.
 
JayT said:
You gotta slice those onions thinner, then they brown up a little!  I'd still hit it tho.
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Affirmative.
 
Great burgers are born from simplicity and by nature defined in the details.
 
Funny that I've used mandolins for years but have never owned one.
 
A mandolin would be perfect for shaving onions.
 
As for getting some caramelization going on the onions, I don't feel that is all too necessary for the style as for one, they tend to steam into the meat while cooking and two, the cook time isn't really long enough to really brown them.
 
One could simply caramelize some onions separately but then it'd be a different style of burger than what I'm trying to achieve.
 
12696760023_6a44ff7a78_h.jpg

 
Awwww Yeaaah... SoFlo Man Gravy Sliders and garlic butter drenched tostones.
 
SumofMyBits! Bite size SoFlo tasty-bombs... I want some.

Are those some sautéed onions and peños I see all up in there?
 
Scoville DeVille said:
SumofMyBits! Bite size SoFlo tasty-bombs... I want some.

Are those some sautéed onions and peños I see all up in there?
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Yep. That was a double patty pepperjacked, sauteed onion and peno with SoFlo Man Gravy slider.
 
And thanks Sic! I get lucky with my camera sometimes.
 
Sum will we ever be enlightened to the secret of SoFlo man gravy and its ingredients?
 
Or is it like we have to eat it first before we know what's in it?
 
Fans of SoFlo need to know.
 
GOOD GAWD DANG SUM!
 
DO WANT!
 
I don't mean to question your Cuban (serious question) but aren't those maduros, not tostones? From the caramelization, looks like ripe plantains. Or technically, maduros done tostones style (twice fried with a smash).
 
Mmmmm.
 
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