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Started By
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re: What's your secret ingredient for burgers?
Posted on 4/8/18 at 4:21 pm to GeauxTigers0107
Posted on 4/8/18 at 4:21 pm to GeauxTigers0107
Putting hamburgers together right now, just salt and pepper and on the grill
1
Posted on 4/8/18 at 4:23 pm to t00f
Good no onion
Posted on 4/8/18 at 4:28 pm to tduecen
First post may have never happened
Posted on 4/8/18 at 4:28 pm to tduecen
I coat them in herb butter after cooking, as well as toasting the buns in herb butter
Posted on 4/8/18 at 4:59 pm to LSUFanHouston
quote:
1/4 lb meat per burger. 90/10. Need to have some fat in it.
1 egg per 1 lb meat
Bread Crumbs
Tony's
Steak Seasoning
The sauce that's hard to pronounce and starts with a "W"
BBQ sauce
Mix, form patties, cook.
I hope this is a joke
Posted on 4/8/18 at 5:29 pm to MusclesofBrussels
I put mine in the refrigerator for an hour or so to firm up. Keeps them from falling apart.
Posted on 4/8/18 at 7:40 pm to nateslu1
Add sausage
Posted on 4/8/18 at 7:53 pm to Pepe Lepew
It’s not part of the patty, but avocado on a burger is my favorite
This post was edited on 4/8/18 at 7:54 pm
Posted on 4/8/18 at 7:53 pm to DayBowBow
quote:
No one has given you the correct answer why your burger doesn’t taste like a hole in the wall place. The real answer is the flat top they’re cooking it on that has years of flavor on it.
True
Which is why ideally you do burgers on a cast iron skillet at home. Of course if you're cooking for a crowd the grill makes more sense.
Posted on 4/8/18 at 8:02 pm to LSUFanHouston
Posted on 4/8/18 at 8:15 pm to Martini
I prefer Chuck. Though I'm looking forward to seeing how these beef tenderloin trimmings taste.
To season it, I'll use salt, fresh ground pepper, and a sprinkle of Conecuh hamburger seasoning.
Top with Dubliner Irish Cheddar, sauteed onions, and whatever else you like.
To season it, I'll use salt, fresh ground pepper, and a sprinkle of Conecuh hamburger seasoning.
Top with Dubliner Irish Cheddar, sauteed onions, and whatever else you like.
Posted on 4/8/18 at 8:31 pm to CCTider
Rouses sells 73/27 ground meat. Best burgers I've ever eaten.
Posted on 4/8/18 at 9:38 pm to nateslu1
9 times out of 10, I buy 80/20, but if I can get a higher fat content at the store, I will.
Kosher Salt
Fresh Cracked Black Pepper
That's it.
And I'll add a dash of Crystal Worcestershire Sauce at the very end.
Simple ingredients. Don't overcomplicate it.
Kosher Salt
Fresh Cracked Black Pepper
That's it.
And I'll add a dash of Crystal Worcestershire Sauce at the very end.
Simple ingredients. Don't overcomplicate it.
Posted on 4/8/18 at 10:07 pm to nateslu1
Roasted Garlic powder
Smoked salt
Soy sauce
Fresh cracked pepper
Red pepper
Crispy bacon crumbles
Some mixture of shredded Parmesan, Romano, and Asiago cheese incorporated into the meat, depending on what I have handy.
My goal is to make a juicy burger that tastes well in of itself. If you have to add ketchup/mustard, etc it has failed as a burger IMO.
So it’s a balancing act of flavor, and overwhelming the innate meat flavors. Try to keep the profile narrow but complimentary (smoked salt is the most optional of the bunch). Soy sauce is the biggest oddity, but you can sub with any umami contributor.
Also like to let sit for a few hours to allow flavor marry.
EDIT: DV galore but I’ve always gotten rave reviews for them from friends, family, roommates. Even had a former roommate hit me up and pay me to preform a cooler’s worth for a family function
Maybe a little too much food snobbery in play here regarding treating fricking hamburger like it’s a quality steak?
Smoked salt
Soy sauce
Fresh cracked pepper
Red pepper
Crispy bacon crumbles
Some mixture of shredded Parmesan, Romano, and Asiago cheese incorporated into the meat, depending on what I have handy.
My goal is to make a juicy burger that tastes well in of itself. If you have to add ketchup/mustard, etc it has failed as a burger IMO.
So it’s a balancing act of flavor, and overwhelming the innate meat flavors. Try to keep the profile narrow but complimentary (smoked salt is the most optional of the bunch). Soy sauce is the biggest oddity, but you can sub with any umami contributor.
Also like to let sit for a few hours to allow flavor marry.
EDIT: DV galore but I’ve always gotten rave reviews for them from friends, family, roommates. Even had a former roommate hit me up and pay me to preform a cooler’s worth for a family function
Maybe a little too much food snobbery in play here regarding treating fricking hamburger like it’s a quality steak?
This post was edited on 4/9/18 at 7:45 am
Posted on 4/9/18 at 6:14 am to nateslu1
A weck roll.
Posted on 4/9/18 at 7:53 am to nateslu1
A shmear of bacon grease on both buns, on the inside of the bun, before toasting.. better than butter. Adds tons of flavor.
Posted on 4/9/18 at 8:25 am to TypoKnig
quote:
Ground chuck with salt and pepper
That's all you need.
Posted on 4/9/18 at 9:32 am to Powerman
quote:
Yeah a shame there is much better comedy to consume today. I like some Eddie but that segment was pretty meh.
One thing is for sure. You’re very consistently a shitty poster everywhere.
Posted on 4/9/18 at 10:18 am to nateslu1
Ground chuck.
Tear apart, put on a sheet of wax paper.
Pour melted butter over it.
Put it in freezer for about 5 minutes until the butter hardens.
Sprinkle salt, pepper and a little garlic powder on it then form the patty.
Oven bake in cast iron skillet until medium rare then grill for about 1 minute on each side till charred.
Tear apart, put on a sheet of wax paper.
Pour melted butter over it.
Put it in freezer for about 5 minutes until the butter hardens.
Sprinkle salt, pepper and a little garlic powder on it then form the patty.
Oven bake in cast iron skillet until medium rare then grill for about 1 minute on each side till charred.
Posted on 4/10/18 at 10:29 am to nateslu1
Fresh picked mint from my herb garden
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