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I'm making some thicc burgs tonight. Can't wait.
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Mar 26, 2020 17:02
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His Divine Shadow posted:That's a shitload of salt It's really the correct amount to use, most people way under season stuff at home!!
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Mar 26, 2020 19:40
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 I'm sick of waiting for company.
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Mar 26, 2020 23:41
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5.5 ounce 80/20. S&P with low moisture mozz on a vienna roll, butterized and toastafied.     
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Mar 27, 2020 00:37
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That is some very coarsely ground pepper. Cheese melt and bun toast is loving pro tier tho.
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Mar 27, 2020 03:01
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Most times I use fresh ground pep but today I used my beef ribs rub / almost 2 to 1 course ground to kosher salt mix.
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Mar 27, 2020 03:30
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I want this in me, right now.
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Mar 27, 2020 10:49
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His Divine Shadow posted:That's a shitload of salt maybe it is just me but I put a ton of s&p on my burgers. That is the last meal I care to pay attention to nutritional guidelines
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Mar 27, 2020 21:45
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THE MACHO MAN posted:maybe it is just me but I put a ton of s&p on my burgers. That is the last meal I care to pay attention to nutritional guidelines Pepper at least isn't a problem I think?
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Mar 27, 2020 22:22
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THE MACHO MAN posted:maybe it is just me but I put a ton of s&p on my burgers. That is the last meal I care to pay attention to nutritional guidelines It's also a S&P mixture. So while there is a lot of salt going on there, it's not completely salt.
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Mar 27, 2020 22:28
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That's why you throw lettuce and some tomato on it to make it healthy.
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Mar 28, 2020 15:24
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C-Bangin' it 
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I made some pimento cheese burgers  Third pound, simple salt + pepper, toasted onion rolls, bomb rear end pimento cheese qutius fucked around with this message at 06:29 on Mar 30, 2020 |
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Mar 30, 2020 06:24
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Aw yeah. Onion roll and pimento is a 10/10 move.
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Mar 31, 2020 02:30
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Humble double cheeseburg of toasted brioche buns, Costco frozen sirloin patties, Kraft singles, dill pickles and homemade burg sauce.
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Mar 31, 2020 03:45
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That is a delicious-looking burger! What's in your home-made burgsauce?
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Mar 31, 2020 10:21
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Back to basics: double smashed burg + bacon with homemade bun and Americanized cheddar cheese  next I think I need to try grinding my own beef and making some bacon because so far making things from scratch has been well worth it
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Mar 31, 2020 14:31
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D. Ebdrup posted:That is a delicious-looking burger! Just 2 parts mayo, 1 part ketchup, 1 part yellow mustard, salt, pepper, onion powder, garlic powder, paprika and either MSG powder or a splash of Worcester sauce.
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Mar 31, 2020 18:16
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charliebravo77 posted:Just 2 parts mayo, 1 part ketchup, 1 part yellow mustard, salt, pepper, onion powder, garlic powder, paprika and either MSG powder or a splash of Worcester sauce.
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Mar 31, 2020 18:44
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Hypnolobster posted:Aw yeah. Onion roll and pimento is a 10/10 move. They were good burgs! charliebravo77 posted:Just 2 parts mayo, 1 part ketchup, 1 part yellow mustard, salt, pepper, onion powder, garlic powder, paprika and either MSG powder or a splash of Worcester sauce. that sounds real nice, thanks for sharing the berg sauce Dr. Krieger posted:Back to basics: double smashed burg + bacon with homemade bun and Americanized cheddar cheese oh gently caress yeah
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Mar 31, 2020 19:43
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Got a link to that bun recipe?
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Apr 2, 2020 14:01
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Colostomy Bag posted:Got a link to that bun recipe? NYT brioche buns, if its paywalled here's an image
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Apr 3, 2020 01:52
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 Didn’t get the size of the patties right for the bun but here’s a triple habanero guacamole hot bbq bacon cheeseburger all homemade. It was delish, patties cooked just right
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Apr 4, 2020 23:50
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Some drat good burgs posted here lately. I am gonna hope the store has the ground beef on Monday and make this week have some burger action in my mouth damnit!!
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Apr 5, 2020 00:38
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Gatts posted:
Want
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Apr 5, 2020 02:40
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Gatts posted:
Bah, the patty size is fine with all the stuff you've got in there Do you deliver these? I'll take 10
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Apr 5, 2020 03:36
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Sometimes all you need is just a basic as gently caress supermarket burger.
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Apr 5, 2020 11:01
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Dr. Krieger posted:NYT brioche buns, if its paywalled here's an image Thank you.
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Apr 5, 2020 12:19
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 Two 4oz patties, not quite smashed as I normally like them, medium cheddar. Toasted bun, dressed with mayo and dijon, along with veggies and coleslaw on the side.
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Apr 9, 2020 04:14
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edit isn't quote
qutius fucked around with this message at 04:17 on Apr 9, 2020 |
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Apr 9, 2020 04:15
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qutius posted:
Yes
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Apr 9, 2020 09:32
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So I'm like what's the deal with smashed burgers, doesn't that let the fat and juices out?" And then I read this: https://aht.seriouseats.com/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html And the upshot is: smash your burger early and firmly, and be sure to retain the crust that would otherwise stick to the cooking surface. This should be done on a griddle and not a grill. Do that, and you're fine. I think this is a valuable public service, and worth posting in this thread.
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Apr 9, 2020 15:10
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Lincoln posted:And the upshot is: smash your burger early and firmly, and be sure to retain the crust that would otherwise stick to the cooking surface. This should be done on a griddle and not a grill. Do that, and you're fine. I think this is a valuable public service, and worth posting in this thread. Yeah the point at which you're smashing is before you can actually smash juices out. Here's a recent point of view video from the same author as the link you posted where he shows how they make smashed burgers at his restaurant. https://www.youtube.com/watch?v=Wwgn5k_TzKM
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Apr 9, 2020 15:30
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The other two points are that your meat needs to be at least 80/20 if not even fattier and under 40 degrees when it hits the cooking surface.
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Apr 9, 2020 15:34
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qutius posted:
This is perfect.
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Apr 10, 2020 00:49
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Sorry for berg spamming, but I did a better one today Look at that sear! And I wanted to show that you can indeed do smashed bergs on the grill, if you have the correct surface    Plus, grilled broccolini is bomb.
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Apr 10, 2020 05:36
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With my absolute lack of authority, I give you permission to post things like this. drat, that's a good-looking burger!
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Apr 10, 2020 09:25
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Hey Burg' thread, I have been watching, learning, for a while now. I think I have this down for the most part. Lucky me, I found some 75/25 at the store earlier this week and knew what I had to do... Flip to that crustiness...  And done, with the proper accompaniments  Meals have been somewhat meager during the quarantine, so this was a good change of pace.
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Apr 10, 2020 22:04
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Nice burg! I worry that any attempt at moving the plate will compromise it and the burg will be on the floor!
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Apr 10, 2020 22:07
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  Nailed it perfect this time. Formed party right and cooked perfectly.
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Apr 11, 2020 18:16
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| # ? May 2, 2024 00:58 |
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I am so proud of the way that in this trying time, we are all coming together, as one nation, under burg.
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Apr 11, 2020 23:55
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