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Started By
Message
re: Homemade Burgers
Posted on 12/13/11 at 1:48 pm to Nuts
Posted on 12/13/11 at 1:48 pm to Nuts
quote:
The idea I am going for is the classic American burger (hence the American cheese) with the best quality ingredients possible. I want the major flavor profile to be the beef, so I choose mayo (only a tad, mind you) mainly for the texture it brings to the table. I feel mustard would detract from the beef.
and the Kraft single won't? just don't overload it with any one condiment. let the beef be the star and all that.
quote:
...and I get that for all you steak purists the idea of grinding up a filet is unconscionable, but I think the combination of ground up filet and brisket is a home-run. You can scoff all you want, but in the end I think this will be one hell of a burger.
just hope it doesn't turn out too lean
This post was edited on 12/13/11 at 1:49 pm
0
Posted on 12/13/11 at 1:50 pm to Nuts
Dude. Don't let the food board tell you what to try and what not to. There are some very knowledgeable folk here, and some complete jokers.
Give it a shot. Use the best ingredients you can afford. You may find you like the flavor of a leaner cut, you may not. Only one way to find out.
Give it a shot. Use the best ingredients you can afford. You may find you like the flavor of a leaner cut, you may not. Only one way to find out.
Posted on 12/13/11 at 1:52 pm to GynoSandberg
quote:
Yeah who puts mayo on a burger?!?
Me. Won't eat one without it. No ketchup. Won't eat one with that shite on it either.
Posted on 12/13/11 at 2:02 pm to Rohan2Reed
quote:
mustard is the only condiment that should be on a hamburger
Try some garlic aioli next time you make burgers and you'll eat those words.
Posted on 12/13/11 at 2:03 pm to BayouBlitz
quote:
Dude. Don't let the food board tell you what to try and what not to. There are some very knowledgeable folk here, and some complete jokers.
Give it a shot. Use the best ingredients you can afford. You may find you like the flavor of a leaner cut, you may not. Only one way to find out.
Didn't he start the thread asking for advice?
quote:
Any of yall of experience grinding your own meat to make burgers? Thoughts? Suggestions?
pretty sure he did
This post was edited on 12/13/11 at 2:05 pm
Posted on 12/13/11 at 2:15 pm to pochejp
quote:
Yeah who puts mayo on a burger?!?
think he was being a smartass
mayo is a must on any good burger
i wouldnt do it wit ha filet either, but no doubt he'll come back and say its the best burger hes ever had, regardless if it is or not
Posted on 12/13/11 at 2:38 pm to Lester Earl
I put Blue Plate mayo on my burger. If you like to jazz it up, which I might do from time to time, be my guest but plain old Blue Plate suits a good burger fine.
In the op case not a big deal using the filet but to be honest I would just use 100% brisket, this is a phenomenal cut for grinding and does very well on it's own. I don't think the filet will really make a difference.
That's just me.
I grind then form patties on my countertop not working them too much. Salt and pepper both sides and let rest in icebox for at least a half hour. Then grill off. Resting and chilling makes them hold together.
Now if you want a cast iron skillet burger, get it medium hot and salt the bottom of it. Dry. Add burger and let it cook until it releases then flip. Cook to medium.
I like a burger to just medium. I want it warm all the way through yet still not quite there.
Good luck. Let us know how it turns out. And if you use American cheese which has it's place right here on a burger you picked the right one.
In the op case not a big deal using the filet but to be honest I would just use 100% brisket, this is a phenomenal cut for grinding and does very well on it's own. I don't think the filet will really make a difference.
That's just me.
I grind then form patties on my countertop not working them too much. Salt and pepper both sides and let rest in icebox for at least a half hour. Then grill off. Resting and chilling makes them hold together.
Now if you want a cast iron skillet burger, get it medium hot and salt the bottom of it. Dry. Add burger and let it cook until it releases then flip. Cook to medium.
I like a burger to just medium. I want it warm all the way through yet still not quite there.
Good luck. Let us know how it turns out. And if you use American cheese which has it's place right here on a burger you picked the right one.
Posted on 12/13/11 at 3:09 pm to Nuts
Why would you spend all that money and time and cover it up with Kraft deli deluxe cheese on the burger?
This post was edited on 12/13/11 at 3:13 pm
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