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#42 |
I can't think of anything
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My butcher makes my burgers for me. You can get them fresh or fr**en (no flames please). Of course I buy them fresh when I can. I usually call and ask when they will have them fresh. Always important to have a good relationship with your butcher.
Anyhow, they use 75/25 black angus chuck for the ones I like the best. A little salt and pepper, cooked to mid-rare. Done.
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Cigar Asylum Rocks! |
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#43 |
I Do Medical Things
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1 lb chopped Bison meat
1/4 C. Bread crumbs 1 egg 1 tsp Maggi Wurze 1 tsp Balsamic vinegar 1 tsp Worcestershire sauce Mix it up form and grill o a hot grill for about 7 minute each side or more as desired. These are seriously good. T |
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#44 |
Amante dei cigari Cubani
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Angus Beef Mixed with a little ground pork (trust me on this, I only use antibiotic free grain fed meat's)
Fresh chopped parsley Mesquite Rub Few Dashes of hot sauce Garlic (fried a touch first to make it low key) Little bit of Italian bread crumbs One egg Chipotle BBQ Sauce On an Italian-style Kaiser Bun ![]() |
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#45 |
Feeling at Home
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When my fiancee and I make ours using lean ground, we tend to mix in french onion powdered soup mix along with salt/pepper and a single egg. We make the patty using a largish jar lid (put a layer of plastic wrap in to make removal easier), press in roughly 1/8th lb of meat, then put a couple tbls of shredded cheddar/bacon bits mix on top leaving outside edge of patty clear, place roughly 1/8th lb meat on top and press edges together to form finished patty. Refrigerate for 20 - 30min to allow the meat to become a bit more solid.
The other burgers we make use ground buffalo, super super lean meat and very healthy. For those burgers we add a little salt and pepper and an egg up that's it. We enjoy the favour of the buffalo too much to alter it with any additional spices or flavourings. |
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#46 |
I can't think of anything
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Awesome idea! I do it with my meatballs (actually 50-50), why not a burger?
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Cigar Asylum Rocks! |
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#47 | ||
Down the stretch
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Alright Steve, I must ask...who's your butcher? If he's quasi-close I may have to check him out! |
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#48 |
I can't think of anything
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Joe Butcher shop in Vineland. Quite a distance from you, but maybe worth a trip. Another good one is Bringhurst in Tansboro (just south of Atco).
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Cigar Asylum Rocks! |
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#50 |
Feeling at Home
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That sounds awesome. Around here we have a restaurant that serves the Kitchen sink Bison burger....Bison, egg, cheese, mushroooms the works...best burger I have ever eaten.
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Talent wins games...heart wins championships. Go Steelers! |
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#51 |
F.U.B.O.
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Full fat freshly coarse ground sirloin. Salt and pepper before, and a heavy dose of salt as its on the grill. I also indent the center to keep them from turning into a giant meatball while cooking (I usually do 3/4 - 1 lb each).
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#52 |
I Do Medical Things
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#53 |
When do I get my meds?
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Ground Beef
Salt and Pepper Glass of Port Nice Cigar Damn, was I cooking something? I forgot about that ... better get another glass of port before I nub this thing... ![]()
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For the record, Massholes (especially adopted Massholes) do not have to root for the damn Red Sox. |
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#54 |
Feeling at Home
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Whatever recipe you use, once the patty is formed press your thumb into the middle before grilling making the middle a bit thinner than the rest of the patty. You will be amazed at how much this simple trick reduces patty shrinkage and insures a consistent level of "doneness" through the burger.
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An expert is a person who knows enough about what's really going on ... to be scared. |
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#55 |
Feeling at Home
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![]() Yes...here too but worth every penny.
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Talent wins games...heart wins championships. Go Steelers! |
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#56 |
Exploring all slopes
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Wow, no mention of hot sauce or crushed red pepper?
1 egg, salt, pepper, a few dashes of Louisiana style hot sauce (ok a lot of dashes), add some crushed red pepper. Make patties as mentioned before. Tasty and with a little kick.
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Exploring new slopes everyday. |
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#57 |
Duck the Futch!!!
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It was either on America's Test Kitchen or Good Eats (neither of which I get here in Afghanistan
![]() On seasoning, I'm a plain salt/pepper guy, but occasionally like to add make a greek-style burger where you add some finely minced onion, rosemary, and feta cheese. Salt a pepper to taste. Can't go wrong! |
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#58 |
Duck the Futch!!!
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#59 |
Where the sun never sets
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My recipe:
80/20 ground beef Worcestershire sauce BBQ sauce Salt (fresh ground, kosher) Pepper (lots of it, fresh ground) crushed red pepper hot sauce crushed onions minced garlic (a ton of it) grated cheese Montreal seasoning ![]() |
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#60 | ||
Guest
Posts: n/a
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http://www.babysbadassburgers.com/ - Only in Los Angeles right now, sorry fellas! Do I hear L.A. herf....?? Quote:
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