re: My At-Home Burger (with pics)

That's very cute. Now can we please keep this on topic?

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mine doesn't clean easily either

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I have a dishwasher. I use it every two days.

75-25 would be pretty good too.. But the crappiest meat (which makes a good tasting burger) I can find is that stuff in the tube. Everyplace I find that grinds their own is apparently too proud to make anything in the 73% range.

If I use ground round 80/20 my Genesis acts normal. When I buy the really shitty stuff is when I get the flare ups and I know Im in for a good burger. My genesis flared up so much last time my grill was hitting 900 degrees. My wife asked for cheese to be put on top of hers I told he to go to hell. That my arm would get burnt off

Same price I pay at WF. It really doesn't matter. I get 1 lb of brisket and 1 lb of chuck ground. And make about 4 burgers for ~$5/burger w/ all ingredients. Not bad at all in big picture. I'm just not going to buy a 15 lber to slow cook all day. Not necessary.

yea beef is really high right now. some of the calandros choice steaks were around $16.99/lb.

You going to Gov't or Perkins?

Been a while since I lived near or went to Gov't. Unfortunately for my wallet the Perkins store is the closest store to me. And their beef is just the best. I also like the "air-chilled" chickens. Pick one up and have dinner in two hours.

I'm late to the party, but they look good. I've done the 50/50 chuck and brisket mix before and it was great. Havarti is great, I usually prefer a nice blue or sharp cheddar. I've tried brioche before and they just don't seem to hold up to a juicy burger. I usually buy Pepperidge Farms and put them on the griddle after the burgers are done, that way the inside is crispy and the outside is still soft and fluffy.

this thread turned in to a shite show.

And I agree with the poster who said just season the outside. That's all I do. Salt, black pepper, garlic salt, and crushed red sometimes.

As for the brioche bun, best burger bun IMO. When baking at home, the problem I had at home was getting them to rise enough to create a large base to hold up to the bun(I'm no baker). I've worked on them a bit and have had much better luck as of late. Can't beat a fresh baked homemade brioche bun.