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Best Recipe: Burgers!!!


PMookie

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I make two types of burgers 

First is the normal summer BBQ burger - I get quality beef and cut with grind up pancetta mix with salt pepper, fresh gralic and an egg with two pieces of cheese on top. BANG ! 

Second is the breakfast burger - mix the quality beef with grind up pork roll salt pepper and egg. Add cheese, bacon and a sunny side up egg on top with ketchup BANG BANG ! 😁

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On 4/20/2020 at 10:50 AM, zrumble said:

Start with a quality ground beef add salt, pepper, dab of Worcestershire, bake until warm (look up beef table for done-ness, subtract say 25 degrees). Then over direct heat on a charcoal grill with a few wood  chips thrown in until done. 

Charcoal grill is the way to go, I use lump charcoal rather than the briquettes most people use, to me those briquettes leave a weird after taste, as the lump charcoal gives a smoky real grilled taste to all meats that go on the grill.

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On 4/20/2020 at 10:29 AM, jlukes said:

Ground beef, salt, pepper, a little olive oil

Form patties

Sous Vide to medium-rare

Sear on cast iron butter

Simply the best 

 

On 4/20/2020 at 11:23 AM, jlukes said:

It's absolutely incredible.  I have done just about every type of meat in sous vide and it's hard to have it any other way afterwards. 

The entire inside is cooked to an exact temp while the outside is perfectly seared.

Here is the filet I did for Christmas

00100lrPORTRAIT_00100_BURST20191225172418995_COVER.thumb.jpg.02777543d0da5fafc7fff7400a29f2d4.jpg

 

 

 

On 4/20/2020 at 10:56 AM, PMookie said:


I’ve heard of sous vide, but never seen it, nor tasted anything cooked that way, at least that I know of. Friends who use it say it’s awesome.

I need to get me a sous vide machine, I've seen them around the box stores, but I am not sure of the quality of the ones they have.

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Good ground beef is the key, I really like 80/20 Angus. If I want to have ground bacon in it, I will go a little leaner. like 85/15.

For my bacon burger.

2 Pounds of ground  85/15 Angus chuck.

1/2 pound of hardwood smoked bacon. I usually cook the bacon in the oven, covered  for about 15 minutes at 300 degrees, I just want the fat to start breaking down, but don't need it to crisp it up. Then grind it and mix with the ground beef.

Form patties, about 4 per pound of ground beef, refrigerated it for a couple of hours before grilling, and I put into the freezer for 15 minutes before taking it to the grill.

Salt and pepper to taste, I like my burgers medium rare, so I cook them about 3 minutes per side, with the grill lid closed so I can get a smoky taste. I run my charcoal grill at about 325 degrees. I also keep a mix of butter and olive oil by the grill, so I can baste the upper side of the burger before flipping it, and baste the cooked side too, the burgers are cooked without charcoal right underneath, in the cool zone of the grill, then a few seconds in each side of the pattie in the hot side just to get a quick sear.

 

 

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1 hour ago, Nolan220 said:

I make two types of burgers 

First is the normal summer BBQ burger - I get quality beef and cut with grind up pancetta mix with salt pepper, fresh gralic and an egg with two pieces of cheese on top. BANG ! 

Second is the breakfast burger - mix the quality beef with grind up pork roll salt pepper and egg. Add cheese, bacon and a sunny side up egg on top with ketchup BANG BANG ! 😁

Those two sound like great, all around burgers.

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On 4/20/2020 at 11:33 AM, B.Boston said:

Here's a "healthier" option for your burgers that I promise is delicious:

  • One pound of ground turkey
  • Raw Spinach (as much as you want)
  • Feta Cheese (as much as you want)
  • Sundried tomatoes (as much as you want)
  • 1 cap full of Rustic Herb Seasoning from Tastefully Simple.

If anyone needs some stuff my wife will be happy to place your order for the seasoning. 🤣

I have never been a big fan of turkey, but your recipe actually sounds really good.

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On 4/20/2020 at 11:36 AM, bens197 said:

I would eat all of these. Personal preference? A 1/2 lb 80/20 with salt and pepper on a screaming hot Weber charcoal grill. Put it on a soft kaiser roll with lettuce, tomato, dill pickle, ketchup and mustard.  

Most importantly...leave it the heck alone and don’t flip it twenty times. 

we all have that friend who flips the burger a lot and press it down with the spatula after
 

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2 hours ago, DaveP043 said:

Occasionally I enjoy a good lamb-burger.  I like to saute some garlic and fresh rosemary ahead of time.  I'll let that cool, then mix it with the ground lamb, along with some crumbled feta cheese.  Grilled or fried in cast iron, and top with more thin-sliced feta, on the roll of your choice.

I never had a Lamb burger, I might have to get some lamb next time I go shopping.

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15 hours ago, StrawberryShortCake said:

I spent an entire summer perfecting my recipe and it turned out to be super simple. Forget all that crap about eggs and crackers or bread crumbs. The best burger is just meat! form you patties cold so you don't melt all that lovely fat onto your hands. Use good quality meat and I never use above medium, lean and super lean don't have enought fat to keep them juicy. Once patties are formed slap them on a hot grill, dash of salt and pepper on both sides, cook to your desired wellness and enjoy on fresh brioche bun with whatever toppings you love.

Simple, but sounds really good right now.

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22 hours ago, scooterhd2 said:

surprised not to see a egg and breadcrumb mix. 

Well that is blasphemy, the only eggs that go on burgers are fried eggs in top of the pattie. 

Edited by SnakeDoc

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13 minutes ago, SnakeDoc said:

Those two sound like great, all around burgers.

they are man try them out ! ..

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17 minutes ago, SnakeDoc said:

I also keep a mix of butter and olive oil by the grill, so I can baste the upper side of the burger before flipping it, and baste the cooked side too

Stealing this for next time I make burgers 

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40 minutes ago, SnakeDoc said:

we all have that friend who flips the burger a lot and press it down with the spatula after
 

giphy.gif

 

Painfully true 

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3 hours ago, Nolan220 said:

Stealing this for next time I make burgers 

Usually the heat from the grill melts the butter, I also have different ones I use with seasoning for other meats and veggies, such as fajita seasoning for my fajitas, Garlic and sea salt for seafood, garlic for corn.

Edited by SnakeDoc

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15 hours ago, SnakeDoc said:

Well that is blasphemy, the only eggs that go on burgers are fried eggs in top of the pattie. 

Hell's yeah breakfast burgers with left overs are the best 

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So I bought a chuck roast and did a double coarse grind through my Lem, made some seasoned 8 oz. patties and put them in the sous vide at 127 for 1 1/2 hours. Seared them on my PK grill 2 minutes, flipped and seared again, flipped and topped with cheese (muenster and American), then grilled for about 30 seconds more til the cheese was melted, removed and let rest a few minutes, then bunned ‘em with some pickles and homemade burger sauce, and fries on the side. Perfection.

The wife and daughter ate them up, too. Wife couldn’t finish a half pounder so I helped with that, but the 6 year old had no problem with the quarter pounder I made her (just grilled, as it was too skinny for a sous vide I think).

Got ahead of myself and forgot to take a pretty picture for you, but at least in the halfway after pic you can see the beautiful color on the inside. Pink but not bloody, just right.


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Ground beef, salt, pepper, a little olive oil
Form patties
Sous Vide to medium-rare
Sear on cast iron butter
Simply the best 
I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next time

the more I practice, the luckier I seem to get..

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I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next time

the more I practice, the luckier I seem to get..


YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers.

I think the sous vide shows it’s benefits most with a thicker burger.


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On 6/21/2020 at 10:35 AM, azstu324 said:

I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next timeemoji846.png

the more I practice, the luckier I seem to get..
 

 

5 minutes ago, bluesmandan76 said:


YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers.

I think the sous vide shows it’s benefits most with a thicker burger.


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The cafeteria at my office does their burgers sous vide and they are delicious.  Just as bluesmandan said, finish with a sear on each side and you get perfectly cooked burgers even when they're thicker.

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1 hour ago, bluesmandan76 said:

YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers.

I think the sous vide shows it’s benefits most with a thicker burger.

 

1 hour ago, B.Boston said:

The cafeteria at my office does their burgers sous vide and they are delicious.  Just as bluesmandan said, finish with a sear on each side and you get perfectly cooked burgers even when they're thicker.

That makes total sense! Thicker burgers are always great but they must be done perfectly medium IMO with a charred outside. It's nearly impossible to get the center done correctly just on the grill. Either it turns out too pink or ends up getting obliterated. 

The next burgers will be done in the Sous Vide! 

 

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I take back what I said about sous vide not doing much for thinner burgers!!!!

I went to the farmers market today and they had some beautiful lettuce and tomatoes, so I bought them and made burgers again tonight.

I made 2 quarter pounders and one half pounder (right out of the freezer) and sous vided them at 127 for an hour and a half. Then put some butter in a cast iron pan and brought it up to the smoke point (just above medium on my stove).

I seared the quarter pounders for one minute per side, then 30 seconds covered to melt the cheese. For the big burger same deal but two minutes per side. Perfect.

I prefer the flavor of a grilled burger though...


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I take back what I said about sous vide not doing much for thinner burgers!!!!

I went to the farmers market today and they had some beautiful lettuce and tomatoes, so I bought them and made burgers again tonight.

I made 2 quarter pounders and one half pounder (right out of the freezer) and sous vided them at 127 for an hour and a half. Then put some butter in a cast iron pan and brought it up to the smoke point (just above medium on my stove).

I seared the quarter pounders for one minute per side, then 30 seconds covered to melt the cheese. For the big burger same deal but two minutes per side. Perfect.

I prefer the flavor of a grilled burger though...


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Those look delicious. What’s your sous vide setup? I’ve been interested to get into it.


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Those look delicious. What’s your sous vide setup? I’ve been interested to get into it.


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I bought an Instant Pot branded one off Amazon. I use it with a tote or little cooler or tonight I just plugged the kitchen sink drain, filled it with hot water and did it in that. You need some decent ziploc style bags (not the zipper kind but the old kind). You put the meat in, zip it halfway, then submerge it in water as you zip up the last bit... that makes a vacuum seal. Use clothespins and a stick to clip the ends to it and keep them from going under water just in case the zip seal isn’t 100%.

If you have a thermometer you can do it in a pot on the stove; you just have to tend it a bit. That’s a good way to try out the technique for proof of concept before you spend $100 on the gadget that makes it easy.


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