Speaking of Hamburgers

[steve garro]

Ha!
We made burgers last night.
S&P and an egg, that's all.

Slice of farm tomato, slice of onion, a little mustard, a fresh roasted green chile.
- Garro.

[joosttx]

The best burger I ever had wasn't even cooked properly. One of my campers owns a Organic Angus beef farm. He brought 20 lbs of frozen patties and told me in no uncertain terms not to them up with inclusions. My only choice cooking for the masses was a large webber grill but with that much on the grill at once they partially steamed. None the less, the flavor was amazing.

Heat + good meat = winner.

I can hang with a crisp leaf of iceburg and yes if that tomato is that good why is it on the burger?!!!

How the he!! can we get all the VSalon chefs in one place so we can ride cook and eat for a weekend?

agreed. All I would add is let your meat be near or at room temperature before putting on the grill.

[Jstone]

All down with 80/20...fresh ground sea salt & fresh coarse ground black pepper. Charcoal grill, or on the gas Thermador range, in an ancient 10" cast iron skillet. Gotta have sautéed onions, coarse ground mustard, sharp cheddar or bleu cheese, toasted bun....the thumb pressed into the center of the burger is a standard method of prep for me.

I hosted my nephews' wedding at my home; the one specific request was for burgers for everyone after the wedding...a crazy amount of grilling, and many happy people, greasy hands in their wedding finery. A standard reply from me was "just salt & pepper". Hard to believe how happy everyone was with just a simple, but lovingly made and cooked hamburger.

[Jeffrey Borisch]

TT, would you give more detail on the thumb trick ?

The thumb thing makes the center thinner so it cooks more evenly.

[BShow]

Ha!
Slice of farm tomato, slice of onion, a little mustard, a fresh roasted green chile.
- Garro.

forgot about that... I'll throw whatever hot peppers I have on the grill with the burgers and top the burger with that. mmmm

[Too Tall]

Shino turned me onto cast iron pan fried Tempeh. Hot pan + salt and pepper, crisp it up and build a burger. I've turned some gotten nothing but rave reviews with this. Mostly veg burgers take a ton of prep. and are good but the prep. is a pissah.

Why didn't you say so. I try to look like a cyclist when you are around and tread carefully on the food yo. Next time you guys come over, we'll throw some burgers on the grill and see what pans out. The wife doesn't know how to make a veggie burger though .... and store bought can be iffy. We'll have to figure that part out.

I'm going to get flogged for saying this one, but ..... if you can't wait - hit up Capital Grill at lunch and have their burger. It's pretty damn good.

[liv2bike]

Shino turned me onto cast iron pan fried Tempeh. Hot pan + salt and pepper, crisp it up and build a burger. I've turned some gotten nothing but rave reviews with this. Mostly veg burgers take a ton of prep. and are good but the prep. is a pissah.

Next time you and your lovely wife are in Gainesville...seek out my buddies tempeh.

Buy Tempeh Gainesville, Florida, Arties Tempeh

Artie makes it there local in Gainesville. It has really taken off. Plus he delivers it by bike with cooler in tow whenever possible. Pics on his website of his delivery set-up in action.

Guy

[Shinomaster]

This thread need photos. :) I like the 80% too, and about a 1/4 lb. It should be flat. If I want a meatball I'll get spaghetti and meatballs (there is a hilarious Eddie Murphy skit about his mom making him burgers as a child, "just like Donalds"). I like the s&p too, but if I'm feeling crazy I might mix in some chopped onion which can char up nicely. I get really good results on my cast-iron grill pan , but yeah nothing like a hot fire; easy to overcook though, so watch out.
The best burger I've eaten in recent memory was made from beef my girlfriend's dad raised. Tasted like chopped up steak. My local meat shop makes burger from steak trimmings so it's pretty good too. I don't like sirloin.
Another memorable burger was in Turkey of all places on the Aegean sea. They mixed chopped parsley and onion in the meat, and my young cousin and I ate these with really excellent crispy fries while goggling at the beautiful, topless, sunbathing German woman. We were truly in paradise.

[Paul]

Holy shit.........I just tried to take a bite out of my ipad

[znfdl]

I like to do a Chimichurri dry rub on 90/10 sirloin or Buffalo:

Here is my mixture

ingredients
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper

[ron l edmiston]

--- coarse ground fresh chuck, flame charred, red in the center --- kosher salt, coarse ground pepper, toasted armageddon bread a thick vidalia slice and heavy on the french's yellow and sliced dills..
never assault with bacon, cheese, relish or that damn sweet tomato puree shit that goes on fries..

ronnie with a hungry smile

[deepsix]

Ronnie- please educate us in Armageddon bread.

[Too Tall]

You are killing me and I'll take you up on that. There are NO local Tempe makers. NYC, Philly both have great stuff. DC nada.

Next time you and your lovely wife are in Gainesville...seek out my buddies tempeh.

Buy Tempeh Gainesville, Florida, Arties Tempeh

Artie makes it there local in Gainesville. It has really taken off. Plus he delivers it by bike with cooler in tow whenever possible. Pics on his website of his delivery set-up in action.

Guy

[slowSSer]

home made burgers used to just be salt/pepper and a little red wine vinegar. things have evolved to "stuffed" burgers with stuff in them. finely chopped red onions, finely chopped uncooked bacon and bleu cheese crumbles into the mix.

if it's wrong, i don't want to be right.

[ron l edmiston]

-- armageddon bread, i call it..,
tammy buys the "food for life original flourless sprouted 100% whole grain bread --Ezekiel 4:9.." --
i love it toasted -- really taste the good stuff between, not the grasp'r/hand-hold'r..

now ya know..

ronnie

[Shinomaster]

You are killing me and I'll take you up on that. There are NO local Tempe makers. NYC, Philly both have great stuff. DC nada.

My brother made tempeh bacon. Cut it thin and fried it with a drop of liquid smoke. Fooled my 90 year old grandma with it on a BLT.

[Too Tall]

My brother made tempeh bacon. Cut it thin and fried it with a drop of liquid smoke. Fooled my 90 year old grandma with it on a BLT.

Well, I thank both of you every time I pull that trick out of the bag. It's the best.

[Todd Amunrud]

Something we added in this year is smoked seasalt. This along with pepper and I usually add an egg. It's what my dad taught me.

[Shinomaster]

Well, I thank both of you every time I pull that trick out of the bag. It's the best.

I have yet to try that delicacy! Would be perfect for a gardenburger.

[winmonster]

Pepper, a tiny bit of BBQ sauce, some worcestershire, mix just barely with the meat (80/20 is good). Form patties with the least amount of manipulation possible. Thumb print the patties. Hot grill. I pile my coals to either side, sear on each side over direct heat and let cook over indirect heat (the middle) if more doneness is needed/desired. Toast the buns on the grill. Then pile high with "veggies." Nobody has managed to not rave, even the ones who would bias toward saying, "Meh."

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