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BrothaBill
Guest
How do you make hamburgers, I mean great hamburger?? You posted about a double cheeseburger and such. Im wondering what you think is the best hamburger recipe and others too??
hmmmm... this will be my most boring reply in history...
Ground Certified Black Angus Chuck, 85/15, dont mess with it... no 'onion soup mix' in it, do not mess with the meat... season it with butcher cracked black pepper and sea salt.. NO table salt will not work: once you try the difference you will know the difference...
Now, is Tony's on a burger great? YES.. is Slap ya Mama wonderful? YES.... you can add to something so much however that you can diminish its greatness...
Two most important things about a burger and i will leave it at that:
THE MEAT: great meat, with no leaner ratio than 85/15, i like 83/17, you can ask your butcher, that lovely guy covered in blood that should be your friend, and he will customize your ratio if you like, 85/15 is pretty standard at a good butcher.
The GRILL!: no gas grills.. its an easy question: do you want your food to taste like hardwood/fruitwood charcoal? maybe with a big piece of alder or apple or hickory wood in the middle smokin' away? or do you want it to taste like gas?
So, great meat, great cooking medium, great salt and fresh cracked pepper.
That's cool for me. There are a million variations and half of them are probably WONDERFUL!!! Sometimes simplicity is the key to beauty, though, no?
As far as what goes on it, with it, bun/muffin/bread/roll? I got some opinions on that too, but the above covers the basics, i guess...
can i help more? just ask...
Ground Certified Black Angus Chuck, 85/15, dont mess with it... no 'onion soup mix' in it, do not mess with the meat... season it with butcher cracked black pepper and sea salt.. NO table salt will not work: once you try the difference you will know the difference...
Now, is Tony's on a burger great? YES.. is Slap ya Mama wonderful? YES.... you can add to something so much however that you can diminish its greatness...
Two most important things about a burger and i will leave it at that:
THE MEAT: great meat, with no leaner ratio than 85/15, i like 83/17, you can ask your butcher, that lovely guy covered in blood that should be your friend, and he will customize your ratio if you like, 85/15 is pretty standard at a good butcher.
The GRILL!: no gas grills.. its an easy question: do you want your food to taste like hardwood/fruitwood charcoal? maybe with a big piece of alder or apple or hickory wood in the middle smokin' away? or do you want it to taste like gas?
So, great meat, great cooking medium, great salt and fresh cracked pepper.
That's cool for me. There are a million variations and half of them are probably WONDERFUL!!! Sometimes simplicity is the key to beauty, though, no?
As far as what goes on it, with it, bun/muffin/bread/roll? I got some opinions on that too, but the above covers the basics, i guess...
can i help more? just ask...
B
BrothaBill
Guest
I have a meatgrinder. I used the 'cheap' adverised london broil which was nothing more than a coupla slabs of beef topround. I couldve sliced it up for japanese salad but grinded it instead.
Now I have lean ground beef. Ive tried in the past to season it with different spices but fat seems to make they key difference in tasts.
I use to use a greek seasoning for burgers, other times sea salt and fresh black pepper.
Ive read about people using bread crumbs, cream etc... to make the best hamburger.
Im mores simplistic than that although I would like to try something new
Now I have lean ground beef. Ive tried in the past to season it with different spices but fat seems to make they key difference in tasts.
I use to use a greek seasoning for burgers, other times sea salt and fresh black pepper.
Ive read about people using bread crumbs, cream etc... to make the best hamburger.
Im mores simplistic than that although I would like to try something new
i make the best fucking hamburger you'll ever eat
cajun style
cajun style
B
BrothaBill
Guest
jc1908 said:
Steak is different than a hamburglar. Ive had the most amazingly flavored hamburgers, if it were the same flavor on a steakk, then Id murdelize them.
Different, just plain different.
I can make a plain hamburger anywhere with salt and pepper, I studied cooking.< But I want a burger than people will go holy shit, thats awesome like they do when I make souvlaki or gyros from scratch
Brotha,
Million ways to make a great burg.... i like it my way above.. with some Roast Garlic Mustard, Splash RedChilli homemade katsup, big slab of Grilled Vidallia Onion, Thick Beefsteak tomato warm from the vine, little romain on either a Grilled Wolfermans English Muffin or a Double Sourdough Kaiser Roll from Rockhill Bakery... hmmmm.. Maybe a black pepper brioche roll.. hard call....
Gimme a big fat ice cold cloudy Erdinger Weissbierre with a slab of Lemon in it...
Oh, this burger aint squat if its not at my dads farm on a beautiful July late afternoon, under the big Maples out back, family all around, kids going ape, big boys on the fat tire dirtbikes laughing and carring on... some roots blues on the outdoor system... some folk shuckin corn while my big bro gives me grief for mussing up the grill...
I love my family.
.
Million ways to make a great burg.... i like it my way above.. with some Roast Garlic Mustard, Splash RedChilli homemade katsup, big slab of Grilled Vidallia Onion, Thick Beefsteak tomato warm from the vine, little romain on either a Grilled Wolfermans English Muffin or a Double Sourdough Kaiser Roll from Rockhill Bakery... hmmmm.. Maybe a black pepper brioche roll.. hard call....
Gimme a big fat ice cold cloudy Erdinger Weissbierre with a slab of Lemon in it...
Oh, this burger aint squat if its not at my dads farm on a beautiful July late afternoon, under the big Maples out back, family all around, kids going ape, big boys on the fat tire dirtbikes laughing and carring on... some roots blues on the outdoor system... some folk shuckin corn while my big bro gives me grief for mussing up the grill...
I love my family.
.
my motto when making a homestyle burger is keep it simple
thick and juicy but simple
come on over to Friskyville and ill make you a homestyle 1/2lb burger or two.
thick and juicy but simple
come on over to Friskyville and ill make you a homestyle 1/2lb burger or two.
im so fucking ignored
all of you kiss my ass
lol
all of you kiss my ass
lol
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BrothaBill
Guest
ChefWide said:
Now were getting somewheres, nothing better than a burger with dirtbike exhaust in the air.
So, hamburger ingredients are nada, its the condoms.
Im usually, if Im going to go through prep, going to lean out lamb for a souvlaki, my absolute favorite dish on olive oil grilled pita. Sliced purple oniion s and fresh tomatoes> My tzatziki cucumber sauce kills people its so good.
But a burger has always escaped me, I guessed its only good if other people make it lololol
Need recipes on those comdoms
BrothaBill said:
you will get 'ingredient' lists from lots of great burgers on this thread, i am sure!
mine are: meat, salt, pepper over a flavorful fire.
no condoms needed.. its not that kinda party.
Souvlaki? i love it too, but we are talking burgers here, not tsaziki and hummas you Aegean Sausage Smuggler!!!
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Dunk
New member
Chef. You remind me of my friend Tom. He joined the peace corps. You two could share a scotch and talk all night i bet. Im not being sarcastic either. He's been away for 2 years in the deserts of Peru and comes back for the first time in a verrry long time.
Where do you think he wants his return party meal to be?
Peter Lugers.
Where do you think he wants his return party meal to be?
Peter Lugers.
