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Bob Morales posted:So fancy. How much do they get for that? $11 as mentioned above
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Nov 22, 2017 04:28
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Jan 12, 2018 15:03
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One of my favorite burgin' tools I have is a classic Tupperware hamburger press and freezer tubs. Makes perfect patties every time and you can freeze them individually for future burgin.
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Mar 20, 2018 16:03
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VERTiG0 posted:I've never seen a burger press that makes a patty big enough. I think my press is about 6" in diameter and with about a 6oz burg ball, it makes a half inch burg patty. Note, this isn't ideal for smash burgs, instead for good cookout grillin burgs.
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Mar 21, 2018 13:34
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Dr. Gitmo Moneyson posted:Crossposting from the Kitchen Equipment thread. food processor and very chilled meat
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May 21, 2018 02:03
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Seven Hundred Bee posted:you can also grind in a food processor somewhat decently, and you can always just finely dice the meat for a rough grind I mentioned that but he shot me down because he doesn't have one and would rather spend money on something he can only use for meat instead of a super handy kitchen appliance.
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May 29, 2018 16:57
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Dr. Gitmo Moneyson posted:Who likes Smash Bruger? Did you already buy it?
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Oct 2, 2018 17:10
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wormil posted:Long version: Decades back in Anchorage there was a burger joint owned by an Asian family that served like 30 (pulling that number from my rear end) types of burgers. They would put anything and everything (carrots, cabbage, on a burger in combinations that back then were extraordinary but the burgers were always delicious. The place burned down and was never rebuilt but I would like to try some new burger variations at home and am looking for inspiration. I've done pineapple + chipotle, pineapple + jalapeno, fried eggs + fried crispy onions, cucumbers + tomato + red onions, several different slaws, all awesome, but I want more ideas. Shredded spaghetti squash. It's crunch like onion but adds a nice different flavor profile
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Mar 13, 2019 01:09
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I had the urge to smash some burgs. 1/4lb 80/20 Beef Ball. Smashed on a 500+ baking steel to 1/4" thick. Salt and peppered, flipped, S&P'd again. Added some low moisture mozz. Then topped with bacon on a toasted bun.    
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Mar 27, 2019 21:37
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Yeah, you're right. Next time i'll do it on the grill outside!
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Mar 28, 2019 13:35
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Whalley posted:Call it a cookout or a grill What? "You guys having a BBQ?" People will know what you're talking about. "You guys having a cookout?" Definitely understood. "You guys having a grill?" What the hell?
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Apr 3, 2019 15:54
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MrYenko posted:.19¢ hamburgers were the poo poo when I was a kid. Man, I wish i could get 5 burgers for one cent!
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Apr 30, 2019 14:55
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Had the urge for a thick burg.
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May 21, 2019 19:34
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Don Dongington posted:Hold onto your butts Looks interesting and all but that aint a burg. Needs to be a burg else it's just The Dinner (Thread) you had.
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Jul 11, 2019 19:09
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D. Ebdrup posted:Not to get all food-safety on the thread, but isn't the reason that you can eat steak rare that the bacteria tend to sit on the outside and get killed by the heat, whereas if you mince the meat you have to cook it through to kill the bacteria? You should try beef tar-tar next time you see it on a menu. Blow your mind!
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Jul 12, 2019 19:20
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That is no burg; that is a chix sammich
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Sep 2, 2019 15:56
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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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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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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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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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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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Simple thick bacon chee burgz. Just S&P on the beef. They came out extremely pink but were actually cooked to over 130F when taken off the grill then rested for about 10 mins while I finished up some other stuff. Bunz were a bit big for the burg but it's what I had; I feel they're still better than Raikiri's        
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Apr 26, 2020 14:35
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I totally agree but it was definitely cooked to temp.
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Apr 26, 2020 14:59
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No burgz in over two weeks. Not even a holiday weekend burg?! I holiday burged. 80/20 beef, mozz and ched with bacon in between on a toastified and butterized bun.  Edit: Thats probably a bug that landed on the cheese. Still 10/10. atothesquiz fucked around with this message at 19:19 on May 26, 2020 |
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May 26, 2020 19:10
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Safety Factor posted:I burg'd At first I was going to comment on the lack of cheese but then I saw you triple stacked your burg like a boss. Keep on burging!
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May 29, 2020 01:29
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GnarlyCharlie4u posted:I have redeemed myself with another attempt. That bacon game and cheese melt is on point. Be proud.
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Jun 18, 2020 22:30
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D. Ebdrup posted:I wanted to redeem myself for the last chicken burger I made, because it wasn't quite up to spec. So this one is with brioche buns, some Gouda cheese, and bacon: A chicken sandwich will never be up to spec because it aint no burger unfortunately.
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Jun 21, 2020 16:39
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D. Ebdrup posted:Mods? MODS! No shame as it looks like a tasty sammy, I'm just point out facts.
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Jun 21, 2020 21:00
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When you get a big thick burg from a restaurant, do you just dive in or do you cut it in half and work from the middle to the outside?
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Jun 22, 2020 16:23
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Fenris13 posted:Maybe by the middle he means the edge side where you cut at? Correct. It's like cutting a PB&J sandwich. You don't eat the all the crust first. You start at the edge or middle and work your way through the rest of the sammy.
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Jun 23, 2020 01:16
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Olpainless posted:A solid snake? Ya still haven't burged in awhile. Top notch chicken sammy though. Definitely would.
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Oct 22, 2020 14:15
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Jorge Bell posted:Bacon is a terrible burger topping and overpowers everything. Wrong.
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Jun 18, 2021 13:16
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| # ¿ Apr 19, 2024 09:36 |
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Raikiri posted:Made fried chicken thigh burgs w/ garlic aioli and baked some buns for staff meal today. mighty fine Chicken Sandwich, but tis not a burg
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Aug 25, 2021 18:02
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