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re: Let's hear your fresh burger recipe.
Posted on 8/23/12 at 9:01 am to fastedLSU
Posted on 8/23/12 at 9:01 am to fastedLSU
I've sometimes made a sirracha-mayo thats awesome on a burger. Just mix mayonnaise and sirracha and maybe a tsp of roasted garlic, and chill for about an hour. Start out low on the sirracha and add more as needed to taste
1
Posted on 8/23/12 at 9:02 am to fastedLSU
I loosely form a big 8oz patty with freshly ground beef and season with salt and pepper. I cook it like I do a steak. Sear on a hot cast iron skillet to get a nice crust and cook in a 500 degree oven for about ten minutes. Gives me a perfect medium well burger every time. I honestly think that the less you mess with a burger the better. Oh and I cook it on a rack in the oven so it doesn't cook in it's grease. I think having it ground not too long before cooking makes a big difference.
That Siracha/Mayo sounds freaking amazing dude. I'm trying that this weekend.
That Siracha/Mayo sounds freaking amazing dude. I'm trying that this weekend.
This post was edited on 8/23/12 at 9:04 am
Posted on 8/23/12 at 9:03 am to weaglebeagle
quote:
I loosely form a big 8oz patty with freshly ground beef and season with salt and pepper. I cook it like I do a steak. Sear on a hot cast iron skillet to get a nice crust and cook in a 500 degree oven for about ten minutes. Gives me a perfect medium well burger every time. I honestly think that the less you mess with a burger the better. Oh and I cook it on a rack in the oven so it doesn't cook in it's grease. I think having it ground not too long before cooking makes a big difference.
Can honestly say I've never heard of anyone ever doing this. That's just waaaaaay too much heat on a burger for me. Especially if you're going through all the trouble to get ground meat that fresh.
This post was edited on 8/23/12 at 9:04 am
Posted on 8/23/12 at 9:04 am to LSUdm21
Well at 8 ounces it's a thicker patty so it needs more time. I've never burned or overcooked one this way fwiw.
Posted on 8/23/12 at 9:55 am to weaglebeagle
quote:
Well at 8 ounces it's a thicker patty so it needs more time. I've never burned or overcooked one this way fwiw.
Medium-well is overcooked to me but to each his own man. I've just never heard of anyone putting a burger in the oven.
Posted on 8/23/12 at 10:02 am to Gris Gris
Both of these sound like steak house style burgers... i've never had fleming's burger but i'm sure its the same. They cook them on their broilers just like the steaks and you come out with something like this.
YOu need a thick 1/2lb burger and your oven method sounds pretty good. Personally i do something similar but on the grill outside. I reverse sear cooking the inside first on indirect heat and the outside on the hot side since i dont have the 1000 deg broiler like a steak house...
check out this link. this guy is the real deal. LINK
A quick digital temp probe is a must.
YOu need a thick 1/2lb burger and your oven method sounds pretty good. Personally i do something similar but on the grill outside. I reverse sear cooking the inside first on indirect heat and the outside on the hot side since i dont have the 1000 deg broiler like a steak house...
check out this link. this guy is the real deal. LINK
A quick digital temp probe is a must.
Posted on 8/23/12 at 10:04 am to LSUdm21
quote:
never heard of anyone putting a burger in the oven.
Depending on the burger, i have had mine going indirect (225 deg) heat for as long as 30 min to get the inside cooked to the temp i want (med rare). Follow that up with a high temp sear on the outside and you have a great steakhouse burger.
Posted on 8/23/12 at 10:08 am to weaglebeagle
quote:
loosely form a big 8oz patty with freshly ground beef and season with salt and pepper. I cook it like I do a steak. Sear on a hot cast iron skillet to get a nice crust and cook in a 500 degree oven for about ten minutes. Gives me a perfect medium well burger every time.
I've tried this recently and makes for a better burger in my opinion. I do mine 1.5 min on each side at med/high heat in a skillet with a little bit of butter and olive oil in the pan (just enough oil to coat the bottom of the pan) to get a crust on the outside of the burger and 5-10min in an oven at 400 degrees. The crust makes the difference to me and the burger comes out medium.
Posted on 8/23/12 at 11:14 am to fastedLSU
recently got a meat grinder and ground my own chuck roast with fresh onions and cracked pepper and course salt and a little worstershire sauce and grilled them. it was not a quick snack but definately tasted better.
Posted on 8/23/12 at 11:38 am to JasonL79
quote:
I've tried this recently and makes for a better burger in my opinion. I do mine 1.5 min on each side at med/high heat in a skillet with a little bit of butter and olive oil in the pan (just enough oil to coat the bottom of the pan) to get a crust on the outside of the burger and 5-10min in an oven at 400 degrees. The crust makes the difference to me and the burger comes out medium.
Well frick me, this is apparently widespread. I guess I've just never had a problem with 1/2lb, 1" thick patties on the grill. I get it hot as I can, throw it down for about 4 minutes on one side, flip and let go for about 5 minutes and I'm done. I like my burgers med.rare.
Posted on 8/23/12 at 11:52 am to fillmoregandt
quote:
Just mix mayonnaise and sirracha and maybe a tsp of roasted garlic, and chill for about an hour.
add a little honey in there next time
Posted on 8/23/12 at 12:00 pm to Gris Gris
I make a mix of ground sirloin, ground pork, and my ground venison.
I grill an onion with it and use a mayo,ketchop, lea & perrins sauce with lettuce, pickles, and swiss.
I grill an onion with it and use a mayo,ketchop, lea & perrins sauce with lettuce, pickles, and swiss.
Posted on 8/23/12 at 12:05 pm to JasonL79
quote:
The crust makes the difference to me
Me too. I love to bite into that crispy crust with and then hit the moist burger in the middle.
Posted on 8/23/12 at 12:28 pm to Btrtigerfan
quote:
It sounds to me like you are begging for a hamburger steak and gravy recipe. Ask and you shall receive
Im asking
Posted on 8/23/12 at 1:12 pm to BRgetthenet
quote:
I make a mix of ground sirloin, ground pork, and my ground venison.
I grill an onion with it and use a mayo,ketchop, lea & perrins sauce with lettuce, pickles, and swiss
OK that's got my vote, I can do everything but add the venison, I'll substitule with Veal or Lamb
Posted on 8/23/12 at 1:15 pm to Tommy Patel
quote:
OK that's got my vote, I can do everything but add the venison, I'll substitule with Veal or Lamb
also makes the best meatball ever.
Tommy
Posted on 8/23/12 at 1:42 pm to Gris Gris
Most of the time I cook mine just like I'm cooking a steak. Grill pan in oven which is on broil and with the rack near the top. 5 minutes, flip; 5 minutes flip with the cheese going on the last 3 minutes or so.
Posted on 8/23/12 at 1:45 pm to DEANintheYAY
I have a Porkert hand grinder that I use to grind up a chuck roast. I then quickly form the patties with as little force as necessary. Put them on the grill over high heat and cook till medium rare. Only use salt and pepper.
Posted on 8/23/12 at 2:21 pm to BRgetthenet
I use veal, pork and beef for meatballs. Darn good.
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