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My mouth is watering.
Can't go wrong with a rare burger. I'll get fresh ground chuck with some sea salt and freshly ground pepper. Sometimes I'll add a bit of L&P's Worchestershire to add a bit of spice.
If I'm going fancy, I'll grind up a sirloin and ribeye, lightly form some patties and throw on some salt & pepper to make a nice crust. Not big on condiments, nor on breads.
Ron's also does that burger with chopped onions mixed in the meat. There's a Ron's about 2 blocks from my house, and every once in a while I can smell it:)Quote:
Originally Posted by joosttx
P.S. their Frito pie is scrumptious.
Angus chuck kosher salt coarse black pepper. get yr hands in there and mush it through your fingers.
roll into balls then start forming pattie.
once you get your shape and size, lay out on wax paper then push down the middle (key) the thickest part will now cook evenly.
hot sear and despite what you heard turn often- but never poke
please, please please- rest your meat!
maybe some bleu cheese crumbles. slab bacon or pepper jack slice
i plate mine with a bun bottom, but i treat it like the meat it is and slice it up with a fork
i've done the bison route and it works. sometimes i willdo a 2:1 with the angus or hereford
I do this with these same cuts as well, I have my grandmothers old hand grinder which seems to make them taste that much better:-)Quote:
Originally Posted by bigflax925
The people I've made them for still talk about them. Although I like mine large and rare, lightly forming them as you say is key to the perfect burger.
A burger's gotta have fat. Anyone shows up with 90/10 gets sent right back to the store. Everything else is details.
Little burger porn.
from Village Whiskey, 20th and Sansom, Philly.
http://farm7.static.flickr.com/6064/...18f0cb96dc.jpg
I won't argue a curated burger made from prime beef and than there is Thursday Night Football with the guys. My favorite go to is good old 80/20 with powdered saltines, oregano S/P over intense heat. Form the burgers extra large and roll the edges than press your thumb in the middle.
Potato salad and beer round out the food groups and bacon
https://c7.staticflickr.com/6/5810/3...42335966_z.jpgTNFBALL by Josh Simonds, on Flickr
https://c2.staticflickr.com/6/5541/3...ec629ae0_z.jpgbacon by Josh Simonds, on Flickr
You are killing me.
If only there was a way to combine this post with the Help losing 20 lbs thread.
Quote:
Originally Posted by Too Tall
one of our neighboring farms grows the finest beef around. my butcher raises cows, and he sells his cows and buys one of the Bickel cows every year, they are that good. So i use the ground beef form these cows and often mix in about 20 percent ground pork, not always, just often. every now and again if im feeling sassy i will chop up some raw bacon kinda fine and add that into the patty. sprinkle with Sel Gris (its moist and won't mess with your meat as much) and some fresh ground pepper, maybe garlic.
If i can get the grill goin thats first choice, but often it doesn;t make sense, so its a hot cast iron to flash the sides, then finished in the oven.
fixins can be a range of things, but often simple is best.
I like mine about 1/3 to 1/2 pound, cooked medium rare
Some grass fed beef from the Big Island, some smoked Gouda and a taro roll. I'm good.
Coffee Rubbed burger with Sel Gris and fresh pepper.
[IMG]https://c7.staticflickr.com/6/5564/3...383cf1ea_h.jpgcoffee rubbed by Matt.zilliox, on Flickr[/IMG]
Finished with sharp cheddar, dill pickles, and barbecue sauce for the win!
[IMG]https://c7.staticflickr.com/6/5647/3...462ffc51_h.jpgmmmm burgers by Matt.zilliox, on Flickr[/IMG]
COFFEE??? Interesting.
SpeedyChix gave me a coffee based dry rub for venison. Outstanding, gives a nice flavor.
A plug for my friend and business partner and his wife. Their "other job" and passion involves raising grass-fed belted Kingshire cattle. If you love beef and you're located in the metro Seattle area, they're worth a call and the short drive to Carnation.
Miniature cattle, K-T Cattle Company Home
yeah, as a coffee roaster, im always looking for new ways to use coffee. on meat is one of the best.Quote:
Originally Posted by Too Tall