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Started By
Message
re: Burger Recipe?
Posted on 8/31/20 at 4:05 pm to greenhead11
Posted on 8/31/20 at 4:05 pm to greenhead11
few different burger recipes i go to to change it up:
animal style (cook patties in mustard add grilled onions+special sauce)
big mac
rodeo burger (onion ring + bbq)
juicy lucy (cheese stuffed)
jalapeno (mix raw or pickled jalapeno with beef)
smashed burgers (cast iron/griddle 2oz balls of high fat beef smashed thin as possible)
patty melt
cheeseburger sub (chop beef melt chese on top on martin's hoagie roll fully dressed)
new mexico green chile burger (roasted hatch chiles chopped + pepper jack cheese)
peanut butter bacon burger
black and bleu (blackened and bleu cheese crumbles)
green olive burger (sliced green olives + swiss)
oklahoma onion burger (thin slice a shitload of onions on mandolin and grill)
these are just a few off the top of my head. for most burgers i stick to an 85/15 ground round, imo it is the perfect amount of flavor/fat. The only exception is when I'm doing smashed burgers in that case ill do 80/20.
animal style (cook patties in mustard add grilled onions+special sauce)
big mac
rodeo burger (onion ring + bbq)
juicy lucy (cheese stuffed)
jalapeno (mix raw or pickled jalapeno with beef)
smashed burgers (cast iron/griddle 2oz balls of high fat beef smashed thin as possible)
patty melt
cheeseburger sub (chop beef melt chese on top on martin's hoagie roll fully dressed)
new mexico green chile burger (roasted hatch chiles chopped + pepper jack cheese)
peanut butter bacon burger
black and bleu (blackened and bleu cheese crumbles)
green olive burger (sliced green olives + swiss)
oklahoma onion burger (thin slice a shitload of onions on mandolin and grill)
these are just a few off the top of my head. for most burgers i stick to an 85/15 ground round, imo it is the perfect amount of flavor/fat. The only exception is when I'm doing smashed burgers in that case ill do 80/20.
This post was edited on 8/31/20 at 4:06 pm
0
Posted on 8/31/20 at 6:50 pm to greenhead11
Patties:
1 lb fresh pork green onion sausage taken out of the casing
1 lb 80/20 ground meat
1/2 cup of mayo
1/2 cup of plain oats or bread crumbs
1 pack of onion soup mix
Other stuff that makes a difference:
Toast Brioche bun with mayo
Butterhead lettuce
Block of pepperjack and sharp cheddar and grate myself. Grab a big handful and pile it on while still on the grill
1 lb fresh pork green onion sausage taken out of the casing
1 lb 80/20 ground meat
1/2 cup of mayo
1/2 cup of plain oats or bread crumbs
1 pack of onion soup mix
Other stuff that makes a difference:
Toast Brioche bun with mayo
Butterhead lettuce
Block of pepperjack and sharp cheddar and grate myself. Grab a big handful and pile it on while still on the grill
Posted on 8/31/20 at 7:12 pm to greenhead11
80/20 or 85/15 with MSG. A good herloom tomato on top and its all over.
Posted on 8/31/20 at 7:36 pm to LouisianaLady
I used those last week for smash burgers. Very nice. Will use again.
I'm an 80/20 guy and have went 75/25 on occasion. I grab a handful and throw it on the scale. Looking for 6oz patties. Nice big smash burger patties. Screaming hot black iron skillet. Smash then season with Texas Trinity. It's an SPG made by B&B.
Best ones I've done were a combination of 1/3 brisket, 1/3 chuck and 1/3 beef short rib.
I'm an 80/20 guy and have went 75/25 on occasion. I grab a handful and throw it on the scale. Looking for 6oz patties. Nice big smash burger patties. Screaming hot black iron skillet. Smash then season with Texas Trinity. It's an SPG made by B&B.
Best ones I've done were a combination of 1/3 brisket, 1/3 chuck and 1/3 beef short rib.
Posted on 8/31/20 at 7:39 pm to Paul Allen
All mugshots uses is Hawaiian bread in a bun shape.
Posted on 8/31/20 at 8:00 pm to LSUcdro
quote:
good ground meat
salt
pepper
This plus don’t burn it.
Boom- delicious burger.
Posted on 8/31/20 at 10:22 pm to TulaneLSU
Friend,
I generally like your schtick, but I cannot allow you to spread such egregious information that people may think that 93/7 grind is suitable for burgers. Give my love to mother. I hate that she raised such a heathen.
Warmest regards,
Dave_O
I generally like your schtick, but I cannot allow you to spread such egregious information that people may think that 93/7 grind is suitable for burgers. Give my love to mother. I hate that she raised such a heathen.
Warmest regards,
Dave_O
This post was edited on 8/31/20 at 10:24 pm
Posted on 8/31/20 at 11:06 pm to Midget Death Squad
quote:
This is the difficult part. Where do you find good buns? I grab some at Sams that are decent, but I find it challenging to get my hands on good brioche buns.
This sounds ridiculous but I absolutely love Walmart's brioche buns.
Posted on 8/31/20 at 11:29 pm to Peejack84
quote:
1 lb fresh pork green onion sausage taken out of the casing
1 lb 80/20 ground meat
1/2 cup of mayo
1/2 cup of plain oats or bread crumbs
1 pack of onion soup mix
I can’t decide if I’m grossed out or intrigued.
Posted on 9/1/20 at 12:31 am to gumbo2176
quote:
I know the so-called "Purists" on here will likely downvote this
I don't think its being a "Purist" as much as it is just not liking it as much as a regular burger.
I do like that style of ground beef on a meatball sub though.
This post was edited on 9/1/20 at 12:33 am
Posted on 9/1/20 at 6:05 am to Midget Death Squad
quote:
Where do you find good buns?
The brioche buns in the bakery section at Whole Foods are the best I've found from a grocer.
Oddly enough, the brioche buns from Central Market are terrible. Which is strange, as everything else they offer in every department is fantastic.
Posted on 9/1/20 at 6:47 am to James11111
quote:
I don't think its being a "Purist" as much as it is just not liking it as much as a regular burger.
Doing it the way I described means working the meat a good bit to get the seasonings mixed in well and to a "burger purist" you don't work the meat more so than just shape the meat since working it compacts the product before it is cooked.
Posted on 9/1/20 at 6:52 am to MeridianDog
Friend,
The proof is in my burgers. My tastebuds have a lifetime of development in the greatest food city in the world. I also am in, like Trump’s doctor might say, “Great shape because of incredible genes.” I have perfected the burger, which requires no preseasoning, only a slight sprinkling of seasoning at the end of its time on the flame. The traditional and incorrect and wholly unhealthy way of cooking a burger loaded with fat in a heaping of salt is for suckers. It’s time to open your mind beyond what McDonald’s taught the public years ago. I’ve yet to find anyone to try my style of burgers go back to the old and foolish way of overly fatty and salty. You see where that way brought you and did to your health.
Yours,
TulaneLSU
The proof is in my burgers. My tastebuds have a lifetime of development in the greatest food city in the world. I also am in, like Trump’s doctor might say, “Great shape because of incredible genes.” I have perfected the burger, which requires no preseasoning, only a slight sprinkling of seasoning at the end of its time on the flame. The traditional and incorrect and wholly unhealthy way of cooking a burger loaded with fat in a heaping of salt is for suckers. It’s time to open your mind beyond what McDonald’s taught the public years ago. I’ve yet to find anyone to try my style of burgers go back to the old and foolish way of overly fatty and salty. You see where that way brought you and did to your health.
Yours,
TulaneLSU
Posted on 9/1/20 at 7:40 am to TulaneLSU
You eat that many burgers a month that you have to worry about the health implications?
Posted on 9/1/20 at 8:08 am to greenhead11
2 lbs. 80/20
Tony’s to taste
One packet of
Game changer if you’re wanting to try something different.
Tony’s to taste
One packet of
Game changer if you’re wanting to try something different.
Posted on 9/1/20 at 12:54 pm to Cold Drink
quote:
I can’t decide if I’m grossed out or intrigued.
Haha. Gotta try it.
It's better than all the other basic bitch responses of, salt, pepper, 80/20 beef.
Posted on 9/1/20 at 9:28 pm to Peejack84
I like to grind chuck, boneless short rib, and bacon. I form the parties the night before if ready to cook or vacuum seal. I keep the seasoning simple, 6-8 oz patties and I smoke them to 140 and then bring them in for a sear.
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