What? No hamburger thread.

Thank you; the internet is an awesome place to find recipes. F-chat too. I got my pizza dough recipe from an F-chatter.

I was thinking alike this AM. I tried a sardine burger once. Yeah, not my greatest culinary idea ever.

I found this recipe, which sounded pretty good, plus I have some hake in the freezer. May have to try it!

http://www.tasteofhome.com/recipes/floribbean-fish-burgers-with-tropical-sauce#.

Of course, there is the easier option of using a whole fish fillet in a sandwich, for example, a grouper sandwich. Those were popular in Florida when I was there....T

 

Posts 102 & 104 motivated me to try making fish burgers, actually fish sliders, using white fish. I used hake that I chopped up, mixed in beaten egg, bread crumbs & a small bit of mayo for binding, garlic, onion powder, S&P, and horseradish. Grilled five mins per side in a skillet w/ EVOO, finished off in oven. Served with Israeli couscous & fresh guacamole. On toasted slider buns with sliced tomato. Not bad. Hake is mild fish, so can pretty much take on whatever spices or flavors float your boat....T
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Well done Tom!

 

And, thank you for the inspiration!
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So good
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Hey Tamas - What's that on the left - poutine?
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No way that's poutine, cheese is all wrong. Looks like chili cheese fries to me!

 

Yeah, upon closer inspection, I think you're right, Kyle....T

 

Correct it is Chili Cheese Fries. I was hungover as hell and craving a burger. Was upsold on the chili cheese fries. Geez though $20 for that plus a can of pop.

( Burger?s Priest named third best food in Toronto by Zagat Survey | Toronto Star )

 

Dang. I added Canada + fast food = poutine! Good spot, Kyle.
I'm with you on chili cheese fries for a hangover; of course, my memory is spotty since that was many years ago, and I was single. Spicy Tex-Mex was another favorite. Hope you're feeling back to snuff! ….T

 

My favorite way to do burgers outside on a CI griddle over a charcoal/wood fire. This gives you the crust of a flat top and the smokiness of a grill. If you work at it, can easily get temps > 600 F....T
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p.s. Btw, same basic idea works with a CI wok to get super hot temps and hence the elusive "breath of the wok".

 

Where did you find that griddle? Is it a weber accessory? I've never seen one that shape before. Gonna have to look for one now.

I tried an experiment the other morning for breakfast. I made a meatloaf for dinner the night before and used ground pork, beef , and veal. I saved a little bit of the veal to make a small burger. It was ok but could have used more flavor.

 

It's for a Weber Q100 gas grill. Perfect size to put across my 18" Weber kettle.

Am guessing veal may be to lean or mild by itself?
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I only ever broil my burgers.

1/3-1/2 lb (depending on how hungry I am) of 80/20 beef at 1 inch thick. Salt only.

Heat well seasoned iron skillet in the oven for 10 minutes under hi-broil (~500F) or until the fat from the last cooking starts to smoke off.

Broil for no more than 3 minutes/side. I usually put a thick slice of white onion on top of the patty to slow the cooking down just a little bit and to keep the patty from swelling up into a ball.

Take the onions off and add a thick slice of sharp white cheddar once it's on the plate. Put the onions back on. Leave it alone--no bun, no mustard, no nothing.

Let sit for 1-2 minutes so the cheese starts to melt.

Enjoy with whatever else you like--usually kettle chips and a salad or homemade sauerkraut for me--at m/rare (never, ever more than m/rare).

 

I'll have to look for that. I like the wok idea too. I don't have gas available at my house and there's really no way to get a wok hot enough on an electric burner.

And yeah it was pretty lean but even with a nice pat of butter on top towards the end of cooking it was still pretty bland. Think I'll stick to veal parm from now on.

 

Aha. Upside grilling! Doesn't this generate a ton of smoke? Or, do you do something like put it on a pan with a rack and some water underneath to catch the fat to keep it from smoking?
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It's called the Weber Q 6504 Griddle. Think it may be discontinued, but any of the Weber CI griddles would do the trick, I would think.

Off topic, but I think in most houses, it's hard to get even a gas burner hot enough for wok hai. Got idea to go outside from this URL.

http://www.seriouseats.com/2012/06/the-food-lab-for-the-best-stir-fry-fire-up-the-grill.html

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It does.

I just close the kitchen door to keep the smoke alarm in the living room from going off.

And I turn the hood vent on hi.

And sometimes I open the kitchen door to the garage.

 

LOL. That sounds like my "high tech" solution as well....T

 

Tonight. Tofu burger. Extra firm tofu + egg + breadcrumbs + garlic powder + cilantro + mozzarella. Cook on a griddle. Ain't gonna lie: taste was OK, texture kind of blech. Won't make me miss In-n-Out burger, that's for sure!....T
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Well, OK, then - ManCard remains yours.

<- He-Man wink. Not a "he+man" wink. He-Man. Not a "he-man" woman-hater wink.


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