What? No hamburger thread. | FerrariChat

What? No hamburger thread.

Discussion in 'Drink, Smoke, and Fine Dining' started by It's Ross, Feb 10, 2015.

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  1. It's Ross

    It's Ross Formula 3

    Jul 30, 2007
    2,028
    Barrington, Ill. USA
    Full Name:
    Ross
    Love 'em, the simpler the better.
    My way; Ground chuck with a liberal splash of Worcestershire, medium rare, grilled onions on a toasted bun. NO stinking cheese!
     
  2. jm2

    jm2 F1 World Champ
    Lifetime Rossa Owner

    Aug 19, 2002
    17,894
    michigan
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    john
    yes there should be a hamburger thread
    4 of my peeps & I go out for lunch once a month for a 'burger quest'
    we've hit the bars, restaurants, etc.
    only rule is no chain restaurants
    so far we've had some amazing burgers......in spite of not visiting White Castle :)
     
  3. Face76

    Face76 F1 World Champ
    Rossa Subscribed

    Aug 21, 2006
    11,600
    The Other Oz
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    M Wilborn
    I go 80/20 with just salt and pepper and smash on the hot flat top. Lots of crispy on the outside. Add raw onions and/or tomato/bacon jam my daughter makes with homemade pickles. Mayo and mustard, no ketchup.
     
  4. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

    Dec 17, 2007
    10,263
    NY Metro
    10-12oz 80/20 in a cast iron pan, salt, ~120F, my aioli, with or without pimenton. That's it lately. (When I use cheese these days it's a mild, soft gorgonzola with a thin layer of deeply caramelized onion.)
     
  5. tazandjan

    tazandjan Three Time F1 World Champ
    Lifetime Rossa Owner

    Jul 19, 2008
    37,984
    Clarksville, Tennessee
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    Terry H Phillips
    Green chile cheeseburger with Hatch chile from San Antonio, New Mexico for a treat. National prizewinners several times.
     
  6. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Yes! Perhaps NM's greatest contribution to American cuisine? :)
    Have not been to San Antonio (NM that is), but there was a place in Los Alamos, many, many moons ago that did a great green chile cheeseburger.

    My favorite burger equation: flame-grilled ground Akaushi beef patty + big fat red tomato slice + a little S&P + toasted bun = burger heaven

    T
     
  7. dm_n_stuff

    dm_n_stuff Four Time F1 World Champ
    Lifetime Rossa Owner

    Several things that I hate to see on a hamburger.

    #1 - mustard. No self respecting hamburger should have to suffer with mustard.
    #2 - Cheese - don't care what kind, American, Cheddar, Bleu, whatever. Keep your stinking cheese off my burger.
    #3 - Fancy ass bread. Gimme a bun. Ok, if I'm feeling brave, give me a kaiser roll.
    #4 - ANOTHER HAMBURGER -I don't need a double, or a triple, anything, much less a burger.
    #5 - Avocado - If I want guacamole, I'll have it with chips.

    What does belong?

    MEAT lean, but not too lean, maybe onions (raw or cooked, your choice) pickles (or not, again, a personal thing) ketchup.

    I think I can let lettuce, tomato and bacon onto the scene as well, although I do not generally add them myself.

    What do you cook it with? Salt, pepper, Worcestershire sauce, on a griddle, on a spit, on charcoal grill, but not in a freaking pan with a lid on it.

    Don't put stuff IN it when you cook it. Put stuff on it when you're done cooking it.

    And finally, if I'm feeling lazy, and don't want to do it myself, I'll take a ****ty Burger King Burger over an even ****tier one from McDonalds. And I think Wendy's is overrated.

    D
     
  8. joker57676

    joker57676 Two Time F1 World Champ

    Apr 12, 2005
    23,767
    Sin City
    Full Name:
    Deplorie McDeplorableface
    A good burger is a sadly under appreciated meal. There is no substitute for a really well done burger made with quality meat. It's so simple to make well, yet so many royally mess it up trying too hard.


    Mark
     
  9. Dom

    Dom F1 Veteran
    Owner Rossa Subscribed

    Nov 5, 2002
    8,475
    Damn, now I'm hungry for a Burger.

    I agree with dm_n-stuff about the mustard.

    I do like cheese. And onions, lettuce, ketchup, pickles (or relish). On a plain hamburger bun. No fancy buns needed.

    When I make em, 80% ground beef, some Worcestershire, and salt and pepper. I also have a rub that I like to add just before I put it on the grill (Dizzy Pig Cow Lick Steak Rub). Cooked on the Big Green Egg over lump charcoal.

    If I'm eating out: 5 Guys=In-n-Out>Carls Jr>BK>McD
     
  10. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
    Silver Subscribed

    Feb 2, 2004
    68,817
    Cloud-9
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    Jason
    I prefer mayo on my burger, but sometimes I'll add mustard too.

    Ketchup is the most overhyped condiment in the world. It's only needed for French fries or onion rings.

    But damn,some snooty burger peeps around here.
     
  11. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
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    Tom C
    Great idea! Homemade pickles are typically milder in flavor than commercially made ones, thus not overpowering the beef.
    This is my go-to recipe:
    Homemade Refrigerator Pickles Recipe - Allrecipes.com

    The best of both worlds IMO is to use a cast iron griddle over a charcoal fire, so you get the sear of a flat top and some of the smokiness of fire.

    +488 GTB! My vote for F-chat hamburger guru! :)

    I don't know how other Texas F-chatters feel, but IMO I-n-O and CJ used to be a treat when you had to go to Cali to get them; now they're becoming as common as fleas on a junkyard dog here in DFW, and so have lost some of their appeal to me…T
     
  12. Veedub00

    Veedub00 F1 Rookie
    Owner Silver Subscribed

    Jun 30, 2006
    4,886
    Troy, Michigan
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    James
    any of you guys grind your own meat? I heard that way is the best way for burgers at home.
     
  13. joker57676

    joker57676 Two Time F1 World Champ

    Apr 12, 2005
    23,767
    Sin City
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    Deplorie McDeplorableface
    Only when I'm making tartar (or sausage if we're talking meats other than beef).


    Mark
     
  14. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

    Dec 17, 2007
    10,263
    NY Metro
    Unless you're close to a good butcher that's the way to go if you have the time and a good source of whatever you're cutting up.

    Otherwise you never know what you'll get (if I told you the stuff I've seen tossed into chopped meat for either retail or wholesale . . .) or how much water there'll be per weight from one batch to the next, etc. (Water is why burgers made will supermarket meat often turn gray, why they get away from most people temp wise. There's more than enough moisture wet-aged meat is more than enough to assure a great, fresh-tasting burger. No need to add more, no need to add blood, etc.)
     
  15. FiveLiterEater96

    FiveLiterEater96 Formula 3

    Nov 5, 2005
    1,842
    Illinois
    Full Name:
    Andrew
    Burgers! My favorite. I've been making sliders as of late. Its a great way to try a number of different options without killing yourself. I tend to use 80/20, salt/pepper and some finely minced white onion which really helps keep things moist.

    Also, for my fellow burger nuts, I share this hidden gem: PornBurger | Burger Perverts Welcome
     
  16. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
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    Tom C

    So, for you folks grinding your own beef, what are you feeding into the grinder: chuck? Sirloin? Brisket? Something else?
    T
     
  17. spirot

    spirot F1 World Champ

    Dec 12, 2005
    14,500
    Atlanta
    Full Name:
    Tom Spiro
    Love Hamburgers ....

    I love to make them like this:

    2 LBS ground chuck
    4 oz lb pork fat fine ground or / duck fat cold - cold
    fresh ground pepper
    ground sea salt
    pinch of old bay
    3 squirts of worchestshire
    1 cup bread crumbs
    1 egg yolk
    1 small onion chopped very fine


    mix all in a bowl and let sit coverd for about 20 min room temp - form into 2 inch think patties... and grill on VERY hot grill or in very lightly coated saute pan get a good crust serve med / med rare...

    i like it with thin sliced red onions, thin tomato and mayo... served on Chala or brioche bun... or served on think slice of bread with a fried egg on top!!!!

    for cheese - Kraft American... only thing its good for!
     
  18. Nativetroy

    Nativetroy F1 Veteran
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    Nov 29, 2010
    5,941
    central fl
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    Troy
    I love a good burger. As Mark said, really easy to cook; really hard to do well.
    Most of mine made at home are 80% venison, 20% beef suet. I like cheese, light mayo, and pickles. Bacon or mushrooms if it gets fancy, but not much else.
    Have tried the egg on a bacon burger, very interesting, actually enjoyed it more than I expected.
     
  19. wang

    wang Formula 3

    Feb 23, 2004
    1,998
    Brunei
    Full Name:
    H. Wang
    Wagyu beef burger...! Best I've had. :)
     
  20. Erich

    Erich Formula 3

    Sep 9, 2003
    1,190
    Poway CA
    Full Name:
    Erich Coiner
    A friend used to work in a butcher shop. They were known far and wide for having the best tasting ground beef.

    The secret?

    The bought lean, tough meat from a Bull and then mixed in the fat trimmings from the Prime rib. of their regular meat.

    All that prime fat added incredible flavor.
     
  21. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
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    Tom C
    Wow! I'd have never dreamed I'd see a reco for shrink-wrapped "cheese" from spirot! :)
    T
     
  22. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

    Dec 17, 2007
    10,263
    NY Metro
    The sky's the limit.

    I like chuck with some brisket in it, but it's not always easy to find a small piece of brisket.

    Beef-pork blends work well but they're not for everyone. (Chuck-n-butt.)

    I'm not big on cutting in fat. In my experience, unless the fat is in the muscle it tends to drip away during cooking.

    Grinding up a nice shell steak yields a great burger but most consider that sacrilege. It's not that expensive if you buy the whole slab. All you have to do is trim away some of the thick outer fat, cube, and grind.
     
  23. Carnut

    Carnut F1 Rookie
    Rossa Subscribed

    Nov 3, 2003
    3,797
    Gladwyne PA
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    Morrie
    I like Bison bugers these days the only thing I eat and they need to be rare with lettuce tomato and onion, no bun,
     
  24. Face76

    Face76 F1 World Champ
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    Aug 21, 2006
    11,600
    The Other Oz
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    M Wilborn
    Thanks for the recipe. Been experimenting quite a bit lately. Eventually want to make fried pickle chips with various sauces.
     
  25. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    My pleasure. Similar recipe works well for pickling red onions. Want to experiment with pickling carrots (had some great ones in some hole-in-the-wall Mexican joint in PHX; have not seen here in DFW) and jalapenos. Good luck w/ the pickling...T
     

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