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re: What’s your favorite homemade burger?
Posted on 6/22/24 at 6:02 pm to Frac the world
Posted on 6/22/24 at 6:02 pm to Frac the world
First off, I prefer my burgers grilled on my BGE. Keep the temp between 350 and 400 degrees, but I like to keep it closer to 350. I don't want to parch the shite out of my burgers. Cook 'em slow and turn them plenty.
I use 94/6 lean meat. 6 ounces of meat per patty. By the time they're done cooking, they'll weigh about 4.5 ounces. Season with sea salt and I use peppercorns that I coarse grind. Season both sides of the burger before putting them on the grill.
A note....I buy coarse sea salt and whole peppercorns that I put in one of those cordless electric type grinders. The coarse ground peppercorn is what it makes it so tasty. Its' taste is far superior to any store bought black pepper you buy.
I use 94/6 lean meat. 6 ounces of meat per patty. By the time they're done cooking, they'll weigh about 4.5 ounces. Season with sea salt and I use peppercorns that I coarse grind. Season both sides of the burger before putting them on the grill.
A note....I buy coarse sea salt and whole peppercorns that I put in one of those cordless electric type grinders. The coarse ground peppercorn is what it makes it so tasty. Its' taste is far superior to any store bought black pepper you buy.
2
Posted on 6/22/24 at 7:02 pm to Arkapigdiesel
Griddled and dressed with mayo, mustard and pickle. Tomato if I have a good one.
Posted on 6/22/24 at 7:27 pm to Frac the world
I almost DV you bc no pics
Posted on 6/22/24 at 8:25 pm to Frac the world
6.5 oz 80/20 seasoned with kosher salt and pepper. Pressed thin between parchment paper til it’s diameter is abour 25% larger than the bun.
Hot as my grill can go 90 seconds on side one flip and add American, close the lid for 30 seconds.
Butter and toasted bun
Mayo onions pickle ketchup and mustard.
Notes:
Fresh sliced American from the deli not the plastic slices
Onions sliced thin
Heinz ketchup
Polchman’s mustard
Dukes mayo
Del Dixie dill pickles
Martins bun
If it’s tomato season add a slice of tomato seasoned with salt and pepper.
Hot as my grill can go 90 seconds on side one flip and add American, close the lid for 30 seconds.
Butter and toasted bun
Mayo onions pickle ketchup and mustard.
Notes:
Fresh sliced American from the deli not the plastic slices
Onions sliced thin
Heinz ketchup
Polchman’s mustard
Dukes mayo
Del Dixie dill pickles
Martins bun
If it’s tomato season add a slice of tomato seasoned with salt and pepper.
Posted on 6/22/24 at 8:25 pm to Arkapigdiesel
quote:
94/6
Unless it is a dietary choice that produces too dry a burger for me. 80/20 or at most 85/15.
Posted on 6/22/24 at 8:43 pm to Obtuse1
quote:
94/6
quote:
Unless it is a dietary choice that produces too dry a burger for me. 80/20 or at most 85/15.
It is. I count macros, so I watch my split of protein, carbs, and fats. The 94/6 allows for the protein I need, without killing my allotted fats for the day. That's also a reason why I cook at a lower temp, flip frequently, and be patient with it....it makes it so it doesn't dry out the meat.
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