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Homemade Burgers
Posted on 12/13/11 at 12:40 pm
Posted on 12/13/11 at 12:40 pm
Was thinking about doing some burgers using a 50/50 blend of ground brisket and filet mignon and seasoned with nothing more than sea salt. The thought is for each burger to have two thin patties (3 oz each) seared on a cast iron skillet on high heat. Would include two slices of kraft deli deluxe, caramelized red onion, B&B pickles, and just a dab of blue plate mayo.
Any of yall of experience grinding your own meat to make burgers? Thoughts? Suggestions?
Any of yall of experience grinding your own meat to make burgers? Thoughts? Suggestions?
9
Posted on 12/13/11 at 12:43 pm to Nuts
filet mignon doesn't have enough fat to make a good burger, I use 50% ground sirlion and 50% ground ribeye
Posted on 12/13/11 at 12:44 pm to Nuts
Sounds like you got it all figured out!
Take some pictures.
Take some pictures.
Posted on 12/13/11 at 12:44 pm to Nuts
No. But I want one when you cook them.
Why two patties on each burger?
Why two patties on each burger?
This post was edited on 12/13/11 at 12:45 pm
Posted on 12/13/11 at 12:46 pm to Nuts
A filet is a waste of money on a burger. it will be ruined.
and mayo? if you insist on this how about a horseradish/mayo sauce?
and mayo? if you insist on this how about a horseradish/mayo sauce?
Posted on 12/13/11 at 12:48 pm to Nuts
Posted on 12/13/11 at 12:51 pm to ksayetiger
quote:
and mayo? if you insist on this how about a horseradish/mayo sauce?
Yeah who puts mayo on a burger?!?
Posted on 12/13/11 at 12:55 pm to Nuts
quote:
50/50 blend of ground brisket and filet mignon
please don't ruin a filet by doing this. use ribeye or chuck.
quote:
seasoned with nothing more than sea salt.
cracked black pepper is a must as well
quote:
The thought is for each burger to have two thin patties (3 oz each) seared on a cast iron skillet on high heat.
like this
quote:
kraft deli deluxe
use a slice of fresh sharp cheddar instead
quote:
caramelized red onion, B&B pickles, and just a dab of blue plate mayo.
you lost me with the mayo. mustard is the only condiment that should be on a hamburger.
Posted on 12/13/11 at 12:55 pm to GynoSandberg
:raiseshand:
Posted on 12/13/11 at 1:01 pm to yellowfin
quote:Thats why I'm going 50/50 with the brisket
filet mignon doesn't have enough fat to make a good burger
Posted on 12/13/11 at 1:09 pm to alajones
quote:
:raiseshand:
+1
Posted on 12/13/11 at 1:13 pm to Nuts
I'd swap the filet out for ground chuck, use extra sharp cheddar and hold the mayo. But it sounds like you're onto something.
Posted on 12/13/11 at 1:16 pm to Rohan2Reed
quote:
please don't ruin a filet by doing this. use ribeye or chuck.
The best meatballs I've ever had were at an Italian restaurant that used ground filet and slow cooked the meatballs in homemade marinara on the stovetop for 3 hours. Very tender and very moist.
To the OP: Just don't overhandle any of the ground meat. I form them in loose patties with as little handling as possible. And I season them when they are in the pan, not while forming the patties. Great texture.
Posted on 12/13/11 at 1:30 pm to Nuts
quote:
filet mignon doesn't have enough fat to make a good burger, I use 50% ground sirlion and 50% ground ribeye
i thought this as well but we recently made burgers w/ filet meat and they are freaking awesome. they were 1/3 lb patties. i added kosher salt, ground pepper, and onion powder to the outside along with some olive oil. i turned my grill on high, seared both sides and turned it down. embarrassed to say they are so thick i used a meat thermometer and took them off around 155. let them rest. they were juicy as hell and no doubt the best burgers i have ever made. give it a try. i think the key is to make them thick so they don't dry out. just my 0.02
Posted on 12/13/11 at 1:34 pm to BayouBlitz
quote:
The best meatballs I've ever had were at an Italian restaurant that used ground filet and slow cooked the meatballs in homemade marinara on the stovetop for 3 hours. Very tender and very moist.
yeah, but this thread is about fricking cheeseburgers.
Posted on 12/13/11 at 1:40 pm to Rohan2Reed
quote:
yeah, but this thread is about fricking cheeseburgers.
Try and take the large leap of logic, that I'm implying that it is perfectly okay to use the best cut of meat, be it cheeseburgers or meatballs.
Meatballs and hamburgers are both made of ground beef, you know.
Posted on 12/13/11 at 1:42 pm to Rohan2Reed
quote:
mustard is the only condiment that should be on a hamburger.
Posted on 12/13/11 at 1:43 pm to Rohan2Reed
quote:
yeah, but this thread is about fricking cheeseburgers.
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 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.
Posted on 12/13/11 at 1:46 pm to BayouBlitz
quote:
Try and take the large leap of logic, that I'm implying that it is perfectly okay to use the best cut of meat, be it cheeseburgers or meatballs.
Meatballs and hamburgers are both made of ground beef, you know
you're equating a meatball dish at a nice Italian restaurant prepared for 3+ hours with a hamburger made at home.
Posted on 12/13/11 at 1:47 pm to Nuts
(no message)
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