Nolan220 Posted June 16, 2020 Share Posted June 16, 2020 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 ! silver & black, tommc23 and xOldBenKenobiX 3 Quote Speedzone Driver Tensei AV Blue or G400 SFT 10. KBS TD 50 Category 3 shaft King Speedzone Black Yellow Fairway 3 wood Tensei AV Blue 65 F9 SpeedBack Black Grey Fairway 5 Wood ATMOS Tour Spec Blue 7 shaft T300 4i-GW - Tensei AV Blue AM2 Regular Flex or JPX 900 Hot Metal 5 - GW Project X Lz 4.5 Regular Flex Graphite Glide 2.0 SS Wedges 54 & 58 TP Red White Ardmore Putter - BGT Stability Tour Black shaft Precision Pro NX7 range finder Ultralight Cart Bag Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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. zrumble and tommc23 2 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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 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. Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 (edited) 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. Edited June 16, 2020 by SnakeDoc Nolan220 1 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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. Nolan220 1 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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. GolfSpy BOS 1 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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. tommc23 1 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 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. Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 (edited) 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 June 16, 2020 by SnakeDoc Nolan220, StrawberryShortCake and azstu324 3 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
Nolan220 Posted June 16, 2020 Share Posted June 16, 2020 13 minutes ago, SnakeDoc said: Those two sound like great, all around burgers. they are man try them out ! .. Quote Speedzone Driver Tensei AV Blue or G400 SFT 10. KBS TD 50 Category 3 shaft King Speedzone Black Yellow Fairway 3 wood Tensei AV Blue 65 F9 SpeedBack Black Grey Fairway 5 Wood ATMOS Tour Spec Blue 7 shaft T300 4i-GW - Tensei AV Blue AM2 Regular Flex or JPX 900 Hot Metal 5 - GW Project X Lz 4.5 Regular Flex Graphite Glide 2.0 SS Wedges 54 & 58 TP Red White Ardmore Putter - BGT Stability Tour Black shaft Precision Pro NX7 range finder Ultralight Cart Bag Link to comment Share on other sites More sharing options...
Nolan220 Posted June 16, 2020 Share Posted June 16, 2020 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 Quote Speedzone Driver Tensei AV Blue or G400 SFT 10. KBS TD 50 Category 3 shaft King Speedzone Black Yellow Fairway 3 wood Tensei AV Blue 65 F9 SpeedBack Black Grey Fairway 5 Wood ATMOS Tour Spec Blue 7 shaft T300 4i-GW - Tensei AV Blue AM2 Regular Flex or JPX 900 Hot Metal 5 - GW Project X Lz 4.5 Regular Flex Graphite Glide 2.0 SS Wedges 54 & 58 TP Red White Ardmore Putter - BGT Stability Tour Black shaft Precision Pro NX7 range finder Ultralight Cart Bag Link to comment Share on other sites More sharing options...
bens197 Posted June 16, 2020 Share Posted June 16, 2020 40 minutes ago, SnakeDoc said: we all have that friend who flips the burger a lot and press it down with the spatula after Painfully true Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
xOldBenKenobiX Posted June 16, 2020 Share Posted June 16, 2020 (edited) 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 June 16, 2020 by SnakeDoc Nolan220 1 Quote My Reviews: 2023 Official review - Rapsodo MLM2Pro! 2022 Official Review - Edel SMS Wedges 2021 Official Review - Tommy Armour Impact 3 Putter 2020 Official Member Review - BagBoy Chiller Cart Bag Cobra SpeedZone Xtreme - Unofficial Review by xOldBenKenobiX Honma TR21 4 Wood - Unofficial Review by xOldBenKenobiX Driver - Cobra SpeedZone Xtreme 10.5, UST helium 5 Wood - . TR21 4 Wood, Vizard 20-60 and TW GS 5 Wood Vixard FD 55 301 Combo 301CB and 301MB . SMS 48*, 56*, 60* Putter: Lucky golf putter. Ball: : ProV1, :: Smart Sensors. Shoes: a couple :: A couple of A couple of Adidas , Yeah I have a shoe addiction.:: Started at 79mph, finished 1st stage at 91mph Link to comment Share on other sites More sharing options...
StrawberryShortCake Posted June 17, 2020 Share Posted June 17, 2020 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 xOldBenKenobiX 1 Quote Driver: Rogue Sub Zero 9* stiff Wood: Tight Lies TI 3 wood stiff Hybrid: XR 3 19 deg stiff Irons: JPX 900 Tour std loft/lie Wedges: 52,56,60 Putter: #7 Red Ball: Q-Star 12.9 Handicap Comox Valley, B.C. Link to comment Share on other sites More sharing options...
bluesmandan76 Posted June 20, 2020 Share Posted June 20, 2020 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.Sent from my iPhone using Tapatalk toehold57 1 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
azstu324 Posted June 21, 2020 Share Posted June 21, 2020 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 timethe more I practice, the luckier I seem to get.. GolfSpy BOS 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
bluesmandan76 Posted June 23, 2020 Share Posted June 23, 2020 I've never thought to sous vide a burger.. is there a noticeable difference? I might just give this a whirl next timethe 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.Sent from my iPhone using Tapatalk azstu324 and GolfSpy BOS 2 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
GolfSpy BOS Posted June 23, 2020 Share Posted June 23, 2020 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 time 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. Sent from my iPhone using Tapatalk 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. azstu324 1 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
azstu324 Posted June 23, 2020 Share Posted June 23, 2020 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! Thx! GolfSpy BOS 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
bluesmandan76 Posted June 23, 2020 Share Posted June 23, 2020 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...Sent from my iPhone using Tapatalk GolfSpy BOS 1 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
GolfSpy BOS Posted June 23, 2020 Share Posted June 23, 2020 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...Sent from my iPhone using TapatalkThose look delicious. What’s your sous vide setup? I’ve been interested to get into it. Sent from my iPhone using Tapatalk Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
bluesmandan76 Posted June 23, 2020 Share Posted June 23, 2020 Those look delicious. What’s your sous vide setup? I’ve been interested to get into it. Sent from my iPhone using TapatalkI 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.Sent from my iPhone using Tapatalk GolfSpy BOS 1 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
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