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Started By
Message
1
Posted on 4/14/21 at 7:56 pm to whatiknowsofar
quote:
Martini posted this a couple weeks ago. I will do some variation of it in the near future.
Sloppy burgers.
Reminds me of Oklahoma Fried Onion Burgers
LINK
Posted on 4/14/21 at 8:06 pm to Paul Allen
quote:
how are the burgers lately at Waffle House?
For me, it's situational. They are tasty in the same way a can of Vienna sausages are tasty in a hot fishing boat around noon after a 7am launch.
A good greasy, sloppy burger is what a man needs every now and then.
Posted on 4/14/21 at 8:12 pm to whatiknowsofar
Mixing 3/4 parts 80/20 ground beef and 1/4 part ground bison along with salt and pepper does wonders
Posted on 4/14/21 at 8:12 pm to Btrtigerfan
I’m a smash burger guy these days. Roll the grind into a loose ball, salt pepper. then scatter diced onions on my griddle (or cast iron if no griddle) Smash it over the onions. Pickle cheese mustard on a brioche.
Posted on 4/14/21 at 8:22 pm to Mouth
One day soon I’m going to add ground bacon to my burger patties. Saw it on DDD and it looked great
Also why are people putting eggs in their burgers?
Also why are people putting eggs in their burgers?
Posted on 4/14/21 at 8:32 pm to jamboybarry
quote:
Also why are people putting eggs in their burgers?
There is a running joke when a burger thread pops up. Most understand you don’t over season a burger, but there are plenty of people who do season them like making a meatloaf.
It’s up to you to decipher who’s trolling or being serious.
ETA. Adding ground bacon to your mix is excellent. Do not over do it though. Like 1/8 of your grind mix.
This post was edited on 4/14/21 at 8:33 pm
Posted on 4/14/21 at 8:43 pm to whatiknowsofar
meat, salt, heat
Posted on 4/14/21 at 8:46 pm to Mouth
I'm probably in the minority but I like a thinner burger so I can load up on toppings
Posted on 4/14/21 at 8:52 pm to Powerman
quote:
I'm probably in the minority but I like a thinner burger so I can load up on toppings
Smashburgers on a cast iron pan are the best of most worlds.
People should it a fair shot.
Posted on 4/14/21 at 8:54 pm to Mouth
quote:
I’m a smash burger guy these days. Roll the grind into a loose ball, salt pepper. then scatter diced onions on my griddle (or cast iron if no griddle) Smash it over the onions. Pickle cheese mustard on a brioche.
That's the one. Maybe some bacon and/or jalapeño every third time the burgers are made.
Posted on 4/14/21 at 9:23 pm to GRTiger
I do love adding a bunch of veggies to my burger as well at times. But onions pickle and cheese is a crowd pleaser.
Posted on 4/14/21 at 9:29 pm to whatiknowsofar
I personally like a thinner smashed style burger with some salt and pepper, and sear it with a nice crust. Good toasted bun.
Mine look something like this with some grilled onion and pickles
Mine look something like this with some grilled onion and pickles
Posted on 4/14/21 at 10:14 pm to BigPerm30
quote:
Edit: I forgot to mention you Sous Vide it for 36 hours with a sprig a rosemary.
Posted on 4/14/21 at 10:29 pm to RockyMtnTigerWDE
That's a good looking burger. Nothing fancy but just what you think of when wanting a good burger.
Posted on 4/14/21 at 11:24 pm to whatiknowsofar
80% ground beef, Salt, Pepper
It ain't rocket surgery.
Same answer with Steak but add butter or drippings/rendered beef fat say from a brisket cook.
It ain't rocket surgery.
Same answer with Steak but add butter or drippings/rendered beef fat say from a brisket cook.
Posted on 4/15/21 at 1:04 am to whatiknowsofar
I believe a burger is just that , a burger. Meat & spices. No recipe needed. Maybe combine a couple of meats but thats it.
My burgers are Angus or Bison with spices and that is all.
My burgers are Angus or Bison with spices and that is all.
Posted on 4/15/21 at 5:48 am to whatiknowsofar
bunch of bland arse wypipo burgers in here
Posted on 4/15/21 at 5:57 am to whatiknowsofar
Eggs and bread crumbs are not needed in a burger mixture.
Posted on 4/15/21 at 8:23 am to BigPerm30
quote:
Sous Vide it for 36 hours
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