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Started By
Message
I'm cooking burgers tonight...
Posted on 10/28/14 at 11:20 am
Posted on 10/28/14 at 11:20 am
I have the following ingredients. I'm trying some different ingredients to make the best burger possible. Anything I should add to the list:
GROUND BEEF (85% / 15%)
Potato bun
Creole Tomato
Red Onion
Sharp Cheddar
Bacon
Applewood Smoked Bacon Mustard
Mayo
Here's my process and how they turned out:
Starting out cooking the bacon in my cast iron skillet...
Almost done...
Ready for the burgers!
I used Otis' (I think) suggestion and used a template to cut out the meat after forming. Seasoned with black pepper, sea salt, & a touch of Tony's...
This shite is awesome:
All put together:
"Money" shot:
Overall, this was a very good combination. I REALLY liked the Potato Bun. I toasted it and it came out perfect - a little crispy on the outside but fluffy in the middle. The burger was really juicy despite overcooking the bacon slightly. I'd definitely use this combination of ingredients again.
GROUND BEEF (85% / 15%)
Potato bun
Creole Tomato
Red Onion
Sharp Cheddar
Bacon
Applewood Smoked Bacon Mustard
Mayo
Here's my process and how they turned out:
Starting out cooking the bacon in my cast iron skillet...
Almost done...
Ready for the burgers!
I used Otis' (I think) suggestion and used a template to cut out the meat after forming. Seasoned with black pepper, sea salt, & a touch of Tony's...
This shite is awesome:
All put together:
"Money" shot:
Overall, this was a very good combination. I REALLY liked the Potato Bun. I toasted it and it came out perfect - a little crispy on the outside but fluffy in the middle. The burger was really juicy despite overcooking the bacon slightly. I'd definitely use this combination of ingredients again.
This post was edited on 10/28/14 at 8:37 pm
18
Posted on 10/28/14 at 11:23 am to Gugich22
I really think you're going to need some ground beef.
Posted on 10/28/14 at 11:24 am to LSUBoo
quote:
I really think you're going to need some ground beef.
Game changer.
Posted on 10/28/14 at 11:24 am to LSUBoo
I figured that would be a given...
Posted on 10/28/14 at 11:27 am to Gugich22
I've been putting avocado on my burgers lately. So good.
This post was edited on 10/28/14 at 11:30 am
Posted on 10/28/14 at 11:28 am to Gugich22
Swiss melted on the patti. Maybe a few pickled jap pepper slices.
Posted on 10/28/14 at 11:29 am to Gugich22
some type of cheese
Posted on 10/28/14 at 11:31 am to Gugich22
For real though, some sort of cheese... I love blue cheese on burgers, or maybe some gouda.
Posted on 10/28/14 at 11:31 am to Gugich22
Your ingredient list is perfect IMO. Simple, good ingredients. I like some cheese though.
Lightly handle the meat (as little as possible), put a dimple in the patty, salt and pepper liberally once already formed into patties, cook to desired temp (I prefer med-rare) without moving it around or pressing on it (only flip once).
I'm sure you already know all of that.
Lightly handle the meat (as little as possible), put a dimple in the patty, salt and pepper liberally once already formed into patties, cook to desired temp (I prefer med-rare) without moving it around or pressing on it (only flip once).
I'm sure you already know all of that.
This post was edited on 10/28/14 at 11:32 am
Posted on 10/28/14 at 11:34 am to Gugich22
Fish sauce
Go with chuck (80/20)
Go with chuck (80/20)
Posted on 10/28/14 at 11:36 am to Gugich22
Need kettle chips and beer
Posted on 10/28/14 at 11:39 am to NOFOX
quote:
Go with chuck (80/20)
Yeah, I'd go as fatty as possible.
Lately, I've been getting the tube of the 70/30
All I have to do is slice it, so less handling AND more fat. 
Posted on 10/28/14 at 11:43 am to Gugich22
Marinate the ground beef
Posted on 10/28/14 at 11:45 am to LouisianaLady
quote:
cook to desired temp (I prefer med-rare) without moving it around or pressing on it
If you cook in cast iron or on a griddle, you should press down firmly as soon as it goes on the cooking surface to get a nice crust on the patty. (Shake shack, smash burger, Company Burger, Tru Burger...etc.)
Smashing Burger
Posted on 10/28/14 at 11:49 am to NOFOX
Meh. I can see where pressing when you first put it onto the heat can be fine because there's no liquid fat to smash the hell out of, but going "diner style" (smashing the burger throughout the entirety of cooking whilst endlessly flipping) seems eeek to me.
Yeah, your article said the same thing.
quote:
If you don't want to lose juices, you must smash within the first 30 seconds of cooking. When ground beef is cold, its fat is still solid and its juices are still held firmly in place inside small, chopped up segments of muscle fibers. That's the reason why you can push and press on ground meat without squeezing out too much liquid, and the reason why you can smash a burger during the initial phases of cooking without fear of losing moisture.
Yeah, your article said the same thing.
This post was edited on 10/28/14 at 11:51 am
Posted on 10/28/14 at 11:55 am to Gugich22
Smoked Gouda.
Posted on 10/28/14 at 11:56 am to NOFOX
Best way to do it. Form into ball, put ball on hot! cast iron that was some sea salt sprinkled on it. Press down to desired thickness. Season top end. Flip once, season other end. Great burger
Posted on 10/28/14 at 11:56 am to Gugich22
quote:where u getting this?
Brioche or Potato bun
Posted on 10/28/14 at 12:00 pm to Neauxla
quote:
where u getting this?
They have brioche buns at Fresh Market and Whole Foods.
They have potato almost anywhere. I've gotten them at Winn Dixie.
Posted on 10/28/14 at 12:03 pm to LouisianaLady
quote:I have never seen them at either in NOLA.
They have brioche buns at Fresh Market and Whole Foods.
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