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Started By
Message
My At-Home Burger (with pics)
Posted on 6/23/13 at 10:52 pm
Posted on 6/23/13 at 10:52 pm
I've never made burgers on my own mainly because I never liked the ones my parents made growing up, but I've been reading up on the keys to the best burger, and decided to try my hand tonight.
I started by getting brisket ground for me at Fresh Market. Because brisket is 25-30% fat, it works well for burgers.
I seasoned the meat, while touching it sparingly as to not overwork the meat. This is where my biggest mistake occurred. I read to salt it like there's no tomorrow. When you think there's enough, salt some more. I was hesitant with the salt, and it led to a burger that wasn't quite as flavorful as I had hoped.
Formed into patties with a thumbprint in the middle. I took a photo of this, but it didn't seem to upload.
Seared in a very hot cast iron with butter.
From what I read, lots of "burger chefs" finish their burgers off in the oven as to not overcook the outside. After searing, the inside wasn't cooked enough, so I took to the oven.
While cooking, I grated some Havarti cheese.
.. and put the fries going. (YES.. they're frozen Ore Ida curly fries)
Gathered some assembly items.. These brioche buns from Fresh Market's bakery were brushed with butter and placed in the oven before assembling the burgers.
Cooked down some onions.
Fries are finished and tossed with seasoning.
Burger!
Mine was cooked a little more than I'd like, but that's okay.
Jones' looked great.
I started by getting brisket ground for me at Fresh Market. Because brisket is 25-30% fat, it works well for burgers.
I seasoned the meat, while touching it sparingly as to not overwork the meat. This is where my biggest mistake occurred. I read to salt it like there's no tomorrow. When you think there's enough, salt some more. I was hesitant with the salt, and it led to a burger that wasn't quite as flavorful as I had hoped.
Formed into patties with a thumbprint in the middle. I took a photo of this, but it didn't seem to upload.
Seared in a very hot cast iron with butter.
From what I read, lots of "burger chefs" finish their burgers off in the oven as to not overcook the outside. After searing, the inside wasn't cooked enough, so I took to the oven.
While cooking, I grated some Havarti cheese.
.. and put the fries going. (YES.. they're frozen Ore Ida curly fries)
Gathered some assembly items.. These brioche buns from Fresh Market's bakery were brushed with butter and placed in the oven before assembling the burgers.
Cooked down some onions.
Fries are finished and tossed with seasoning.
Burger!
Mine was cooked a little more than I'd like, but that's okay.
Jones' looked great.
21
Posted on 6/23/13 at 10:55 pm to LouisianaLady
I've got a well seasoned grill plate. Some Tony's, cooked right, awesome. People love them, but I give credit to my old grill, it makes the difference.
My only advice is bigger, flatter burgers, or smaller buns I guess. I don't want the bread/burger ratio to slide that much in favor of the bread.
My only advice is bigger, flatter burgers, or smaller buns I guess. I don't want the bread/burger ratio to slide that much in favor of the bread.
Posted on 6/23/13 at 10:57 pm to LouisianaLady
Very nice LL.
Posted on 6/23/13 at 10:59 pm to Sus-Scrofa
Yeah, the buns were massive. 
The only smaller buns were some meh looking ones, or potato buns. I like potato buns, but they're so heavy.
I'd have done bigger patties, but Jones and I would have been splitting a burger. We're not large eaters.
The only smaller buns were some meh looking ones, or potato buns. I like potato buns, but they're so heavy. I'd have done bigger patties, but Jones and I would have been splitting a burger. We're not large eaters.
Posted on 6/23/13 at 11:00 pm to LouisianaLady
IWEI
Posted on 6/23/13 at 11:10 pm to LouisianaLady
Yum
Posted on 6/23/13 at 11:21 pm to The Cable Guy
quote:
The Cable Guy
I have to know you IRL, right?
And looks good, LL!
Posted on 6/23/13 at 11:34 pm to Gugich22
I have no clue. I've been to Dempsey's several times but not recently.
Posted on 6/23/13 at 11:58 pm to LouisianaLady
Nice first go round LL
Posted on 6/24/13 at 12:40 am to LouisianaLady
That looks delish. I have never tried the ground brisket for my burgers. Might have to do that...
Posted on 6/24/13 at 6:08 am to Jax-Tiger
so we crucify people for using a cheap walmart hunk of meat, but flash frozen walmart curly fries are ok?
Just want to make sure I'm on the same page.
Just want to make sure I'm on the same page.
Posted on 6/24/13 at 6:15 am to TigerFanatic99
Good women make burgers..now bring me one.
Posted on 6/24/13 at 6:34 am to LouisianaLady
Probably the best burger in BR
Posted on 6/24/13 at 6:50 am to TigerFanatic99
quote:
so we crucify people for using a cheap walmart hunk of meat, but flash frozen walmart curly fries are ok? Just want to make sure I'm on the same page.
Lady uses higher quality ground brisket, decent lettuce, takes time to caramalize onions, and uses brioche on her first burger, and did it pretty well at that minus some minor learning curves, which is to be expected. I think we can give her a pass on not making her own fries.
It would be cool if she had, but I certainly don't expect one to do that in their home, and not the first time they are focused on making a good burger. Restaurants however are a different story all together. Hammer them.
This post was edited on 6/24/13 at 7:37 am
Posted on 6/24/13 at 7:15 am to TigerHam85
quote:
Probably the best burger in BR
Honestly, you're probably not too far off. The ingredients alone probably gets her to crack the top five. With a little more time in the saddle and execution and she could be there. Now, pulling off multiple orders and fighting with numb skulls all day who keep knocking your legs out from under you is something entirely different.
Posted on 6/24/13 at 7:23 am to Mike da Tigah
quote:
With a little more time in the saddle and execution and she could be there.
what did she do wrong?
Posted on 6/24/13 at 7:26 am to Mike da Tigah
Why would anyone crucify for using cheap meat for a burger? I still dont find brisket any better than 72/28 if I can find it. That might be because I dont use enough of the fat when I grind it myself though.
Biggest problem I have with the high fat is my weber likes to turn into a fire pit when cooking them. A flat top would be better.
Biggest problem I have with the high fat is my weber likes to turn into a fire pit when cooking them. A flat top would be better.
This post was edited on 6/24/13 at 7:29 am
Posted on 6/24/13 at 7:27 am to Salmon
quote:
what did she do wrong?
She said she had difficulty with temping and in not seasoning enough. Pretty common.
I would personally have toasted the brioche a bit, but not a real sticking point I suppose.
Posted on 6/24/13 at 7:50 am to LouisianaLady
Posted on 6/24/13 at 7:51 am to LouisianaLady
Great job! Looks delish!
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