What? No hamburger thread.

Thanks, wax! I like mixing it up food wise, and trying new recipes. Not all of then are hits. This homemade tofu burger will definitely make me appreciate my next beef burger!
T

 

Turkey burgers = ground turkey + a bit of breadcrumbs and an egg to help bind, salt, pepper, parsley, garlic. Cook on the grill for ca. 15 min, flip twice. Rest under foil for 5 min. Slice of tomato & pour on a healthy dose of this stuff.
Image Unavailable, Please Login
Not as good as a beef burger, but not bad...T

 

I dont have pics .... but we did Burgers 2 weekends ago - D'Artagnan Kobe beef patties ... with black truffle and chuncks of foie gras... and some butter. salt & pepper... grilled and then put on fresh brioche bun... have to say it was pretty decadent.

we also had some sauterns onion relish i made ... and duck fat frites..... lo cal it was NOT!

 

Tom...sounds awesome. Did you also get the black truffle butter and foie gras from D'Artagnan?
T

 

For turkey burgers I like to mix in spinach (taken from the frozen section) and feta.

 

That sounds tasty, Jason. And, I had some feta in the fridge, but no spinach...T

 

Same but substitute avocado for the tomato

 

Made lamb burgers last night. Salt, pepper, garlic, lemon juice, sherry, cumin.

Didn't have cilantro or I'd have thrown that in too.

It was great.

 

Try Cavender's with S & P, garlic, lemon and oregano. Trust me.
Image Unavailable, Please Login

 

I'll try


How can you have an ancient Greek formula with a name like Cavenders?

 

LOL, Owned and operated by the Cavender family.

 

I bought 4 whole Perigord Truffles in December and froze 2, grated one into my store bought Reese truffle sauce, and then used the other to make my own Truffle salt, risotto, olive oil and butter.. (i use a mandolin to shave the truffle and heat up the oil and butter let it just gently simmer - then re cool...

for the frozen truffle I poach in madiera and strain / vaccum and freeze

I get my foie gras from Inland Seafood - locally - the owner is a friend so i get to choose my livers... 2lb A grade foie gras for about $98... to $110 pretty good deal. he buys them from a producer in the hudson valley.

D'Artangan does carry good quality stuff in season. I got a small white truffle last year that made my christmas! fettuchini carbonara ala tartufu...

if you buy foie gras from D'Artagnan buy the en terrine - its their best... the en torchon to me is not as flavorful.

 

Thanks, Tom. That all sounds glorious. I have already informed my wife that my Xmas wish list has just been updated to include a white truffle!
T

 

Mmmmmm!!!! Lamb burgers are about my favorite.

 

I've seen burger recipes that are straight lamb, and others lamb/beef mix, the latter I assume yo y cut the gaminess? Do the lamb burger aficionados have any advice on straight up or mixed?

T

 

I don't find lamb gamy so I just go with 100%


I have been told the source can make a difference but in ground lamb I get I don't see it.

 

Color me different, but I MISS the gaminess of lamb. Used to get some awesome lamb from New Zealand, but even that source has become more bland.

Hell, what I probably truly want is some of the old mutton our parents or grandparents at in the 40s and 50s - betting THAT had some awesome flavor!

 

OK, new garnish for my burger today.

Cola onions.

Before you barf, they are really outstanding.

Marinate a sliced onion ALL DAY in Coke or Pepsi, whatever your favorite cola is. Don't use diet, it's not as good.

Then, take the onions, and the marinade, and toss into a pan, simmer until ALL the soda is gone, you get a pan full of dark brown onions, which are a KILLER topping for a burger. I wish I'd taken pictures. My wife wanted more than we had on hers. It's that good.

We used a sweet onion, but I suspect a red onion would work as well.

Really good. Try it.

 

Interesting. Sort of pickled in the cola before you reduced them down?
T

 

Got Lule?

Less is More
http://www.thearmeniankitchen.com/2009/05/hamburger-or-lamb-burger-no-contest.html?m=1

More is Less, as key ingredients were omitted.
http://www.thearmeniankitchen.com/2012/06/lule-kebab-ala-father-vartan-joulfayan.html?m=1

It was nice to have easy access via Armenian Markets in L.A.


Sent from my iPhone using Tapatalk

 

another tip is to loosely pack the patty. dont make a dense ball, the flatten it out.

 

Memorial Day dinner menu: cast iron fried peppercorn burgers with caramelized red onion and lump crab white sauce, classic potato salad and Nana's cucumber salad.
~4 minutes per side in a 500+F pan, let rest for 5 minutes in foil, center came out a perfect dark pink (one was a little rarer, just how I like it).
Smeared a little dijon on the toasted bun.
Damn good burgers.
Image Unavailable, Please Login
Image Unavailable, Please Login
Image Unavailable, Please Login

 

Don't recall ever hearing or reading this tip. Will have to try it next time...T

 

Yup, a little. Mostly want to infuse the onions with the cola to get the color and flavor started before reducing.

Should try it, they can easily replace ketchup on the burger, if you're a ketchup kind of guy.

D