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Started By
Message
re: Homemade Hamburger recipes (Pics included)
Posted on 2/9/14 at 6:03 pm to Darla Hood
Posted on 2/9/14 at 6:03 pm to Darla Hood
If you handle the meat gently, it'll stay soft. The harder you treat it, the harder it is. Simple science. 
2
Posted on 2/9/14 at 6:04 pm to JimMorrison
What is the point of adding breadcrumbs to s burger. I have never understood this.
Posted on 2/9/14 at 6:09 pm to OTIS2
quote:
If you handle the meat gently, it'll stay soft. The harder you treat it, the harder it is. Simple science
This.
Posted on 2/9/14 at 6:31 pm to LSU 318 LSU
Ground chuck.
sea salt and freshly ground black pepper
gently vacuum seal taking care not to compress burger
sous vide @ 146F for 30 minutes
quick pass on a smoking hot cast iron skillet to sear
Best.burger.ever
sea salt and freshly ground black pepper
gently vacuum seal taking care not to compress burger
sous vide @ 146F for 30 minutes
quick pass on a smoking hot cast iron skillet to sear
Best.burger.ever
Posted on 2/9/14 at 6:39 pm to ruzil
Posted on 2/9/14 at 7:55 pm to OTIS2
quote:
Posted by OTIS2 If you handle the meat gently, it'll stay soft. The harder you treat it, the harder it is. Simple science.
We still talking about hamburger?
Posted on 2/9/14 at 7:58 pm to LSU 318 LSU
Where are the finished product pictures?
Looks great so far.
Looks great so far.
Posted on 2/9/14 at 8:29 pm to LSU 318 LSU
quote:
good 80/20 ground chuck
salt, hot fire
That's it
This post was edited on 2/9/14 at 8:33 pm
Posted on 2/9/14 at 8:41 pm to LSU 318 LSU
quote:
80/20 ground
2 onions chopped fine
2 eggs
Tonys
Garlic salt
Worcestershire Sauce
Sweet Baby Rays
Ketchup
1) Your just breadcrumbs away from a meatloaf.
2) I can tell from your pics you over handled the ground meat. You basically almost want the thing falling apart. With all of that shite in it you're not even tasting the beef.
Posted on 2/9/14 at 8:47 pm to crimsonsaint
quote:
I've seen several posters stating the same, but what does it hurt to handle the meat "too much"?
It makes the meat "tougher" and it dries out quicker. Alton Brown had an entire Good Eats on this. The more you smash the beef the more fat you remove hence why your hands are covered in white gunky shite. You want fat in the meat. You want to see strands or bits of beef when you make your patties. It shouldn't look like one solid hunk of meat like the ones in the Op. Just try it. It will be the tastiest and juiciest burger you've ever eaten that doesn't require anything added to the meat.
Posted on 2/9/14 at 9:05 pm to LSUdm21
This is going to sound rediculous but i swear they are the best burgers ive ever eaten.
90/10 beef
Ranch dressing
Liquid smoke
Louisiana hot sauce
S&P
90/10 beef
Ranch dressing
Liquid smoke
Louisiana hot sauce
S&P
Posted on 2/9/14 at 10:23 pm to LSU 318 LSU
Who let's their chicken drip on their meat 
This post was edited on 2/9/14 at 10:24 pm
Posted on 2/9/14 at 10:28 pm to ruzil
quote:You lost me there.
146F
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