What? No hamburger thread. | Page 2 | FerrariChat
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What? No hamburger thread.

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

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  1. tomc

    tomc Two Time F1 World Champ

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    #26 tomc, Feb 11, 2015
    Shell steak = NY strip? Can usually get a good deal on whole strip loins at Costco.

    So, any recommendations on grinders? Anyone go old school and use a manual grinder? I like my cooking utensils to be Y1K compliant, if at all possible. :)
    T
     
  2. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

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    #27 ScuderiaWithStickPlease, Feb 11, 2015
    Yes.

    If you have the space, you can bring a refrigerated space to ~42F, and let the slab sit on a lifted grid for a couple of days to get rid of some of the moisture (make sure you have plenty of air flow around it.)

    I have a really old one, haven't shopped for one and so can't comment.
     
  3. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

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    #28 ScuderiaWithStickPlease, Feb 11, 2015
    So who had a burger for dinner last night?

    We did . . .
     
  4. Face76

    Face76 F1 World Champ
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    #29 Face76, Feb 11, 2015
    Funny you should mention red onion, we also experiment with red wine, jalapenos, etc with red onion pickling depending on what we will use it for.
     
  5. tomc

    tomc Two Time F1 World Champ

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    #30 tomc, Feb 11, 2015
    I had a salmon burger, does that count?!? With jalapeño cream cheese spread and a slice of the biggest, reddest mater I could find at this time of year.

    Tonight is cioppino, saving the beef burger ideas for the weekend!

    T
     
  6. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

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    #31 ScuderiaWithStickPlease, Feb 11, 2015
    Salmon anything is fine with me.
     
  7. dm_n_stuff

    dm_n_stuff Four Time F1 World Champ
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    #32 dm_n_stuff, Feb 11, 2015
    Last edited by a moderator: Sep 7, 2017
    Well, today was a giant hamburger disappointment for me.

    I was at Seasons 52, which is a chain, but somewhat upscale.

    Ordered the burger. Was supposed to have lettuce, tomato, pickles, onions on a roll.

    Big pile of bib lettuce on top. Had to remove it, manage it, put it back on for the burger to be edible.

    I should have taken a picture. It was on a roll, some kind of fancy ass awful roll. Seemed stale, although I'm sure that's the way it's supposed to be.

    Tomato? Yup, it had a sun dried tomato that had been soaked for a week in weasel piss and added to the burger as the "tomato." Slimy, awful tomato.

    Pickles? YES!! Home made, excellent pickle. Onions? Also pickled, also excellent.

    Beef? Seemed funny, like it had something added to it so I asked. They grind up mushrooms into the beef. MUSHROOMS GROUND UP IN THE BEEF? Only served to make it impossible for the beef to stay together, as far as I can tell. Added a little stale flavor.

    Ketchup? Nope, don't even think about asking for ketchup to despoil their gourmet burger, WHICH WAS A HUGE disappointment.

    Oh, and it was overcooked, served on some kind of wooden cutting board.

    Blech.

    My advice, if at Seasons52, skip the burger, get the flat bread pizza. Guy next to me had that and it smelled great.

    On the upside, it was under $10, so I didn't blow $30 on a bad burger.

    It did not look like this, which is closer to what I expected. (Which, on careful inspection, seems to have some kind of reconstituted tomato sitting on it.)

    D
    Image Unavailable, Please Login
     
  8. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

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    #33 ScuderiaWithStickPlease, Feb 11, 2015
    Some mushrooms have a ton of Unami, which enhances meatiness. It's easy to screw it up, though. (That make you feel better about your awful experience, dm_n_stuff?)
     
  9. tomc

    tomc Two Time F1 World Champ

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    #34 tomc, Feb 11, 2015
    See, this is a rookie mistake. They should have soaked it in wombat urine! :)

    I can't imagine why the chef thought sun-dried would have been a better choice than a nice fresh tomato slice, even at this time of year.

    T
     
  10. ScuderiaWithStickPlease

    ScuderiaWithStickPlease F1 World Champ

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    #35 ScuderiaWithStickPlease, Feb 11, 2015
    One of Boulud's places uses tomato confit on his burger instead of fresh tomato. More concentrated, silky mouth feel, a good sub for great fresh tomatoes which are hard to source even for exceptional restaurants.
     
  11. jimpo1

    jimpo1 Two Time F1 World Champ
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    #36 jimpo1, Feb 11, 2015
    80/20 seasoned very liberally with Lawreys seasoned salt, fried in a HOT cast iron skillet to medium. Add cheddar and thick sliced apple smoked bacon. Mayo and ketchup with salty fries.

    Simple.
     
  12. El Wayne

    El Wayne F1 World Champ
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    #37 El Wayne, Feb 11, 2015
    That's a roasted tomato.

    My burgers are a mix of chuck and brisket. I have the butcher coarse grind both (keeping some of the fat cap on the brisket) and give them to me separately so I can mix it myself and get the ratio that I want. I eyeball it, but I would guess that I'm coming out with a lean/fat ratio of about 75/25.

    Liberally seasoned with salt and pepper only and then cooked medium rare. Served on a lightly-buttered, toasted bun. A white bun, not pretzel or focaccia, or anything that's going to distract from the juicy, meaty goodness going on in between.

    I'm not into the veggies, so I do mine with cheese, homemade aioli, and pickles. And occassionally, very thin sliced onion. That's it. I mix things up only by altering the cheese and/or aioli. Sometimes cheddar, sometimes gruyère, never bleu. I'll even do extra-thick sliced American on occassion (I have no shame). The aioli may be garlicky, or spicy, or whatever I'm feeling up to that day. And when I don't have the time, good old fashioned mayo from a jar will substitute, but I'll sometimes add a fried egg on top for the silky yolkiness. I always have good lettuce and tomato available for the family, but I prefer to do without.

    What I don't get is the popularity of ketchup. Why would someone want sugar on their burger?
     
  13. Jdubbya

    Jdubbya The $10 Trillion Man
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    #38 Jdubbya, Feb 12, 2015
    Ha, you guys got me going too. No bread but I threw a couple in the old fry pan tonight. Simple with just salt and pepper and then had one with some mayo and sambal on the side to dip it in. Forgot about the home-made pickles I had in the fridge.

    On a side note I think the pickle recipe I used to make mine was the one posted above. Coincidence? I think not. The Fchat mind meld is strong!
     
  14. dm_n_stuff

    dm_n_stuff Four Time F1 World Champ
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    #39 dm_n_stuff, Feb 12, 2015
    I think it's time to cook!!!

    Off to the store to pick up some burger fixin's. I'll post the results of my burger adventure over the weekend.

    D
     
  15. dm_n_stuff

    dm_n_stuff Four Time F1 World Champ
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    #40 dm_n_stuff, Feb 12, 2015
    Especially in SW Florida where we currently have nice fresh yummy tomatoes just sitting there waiting to be sliced.

    It was an abomination. Or is that obamanation? Just kidding guys.

    D
     
  16. spirot

    spirot F1 World Champ

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    #41 spirot, Feb 12, 2015
    everything has a place. good burger with crispy fries... and some cole slaw... love it. I like the homade pickles too.
     
  17. theobordeaux

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    #42 theobordeaux, Feb 12, 2015
    Beuuuurrrkkkkkkkk !!!!!
     
  18. theobordeaux

    theobordeaux Formula Junior

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    #43 theobordeaux, Feb 12, 2015
    Last edited by a moderator: Sep 7, 2017
  19. [gTr]

    [gTr] Formula 3

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    #44 [gTr], Feb 12, 2015
    Maize in London Hotel NYC, uses tomato relish instead of a tomato. Never thought it would work but it tastes amazing. If you are ever in NY, give the burger a try.

    Gordon Ramsay Maze | The London NYC | New York

    http://www.thelondonnyc.com/d/thelondonnyc/media/PDF/MAZELunchandDinner8.28.14.pdf
     
  20. tomc

    tomc Two Time F1 World Champ

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    #45 tomc, Feb 12, 2015
    Is that good, bad, indifferent?!?
    T
     
  21. tomc

    tomc Two Time F1 World Champ

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    #46 tomc, Feb 12, 2015
    Is the tomato relish towards the sweet end of the spectrum, or much less so? I'm with several other posters - I don't like anything overly sweet on my hamburger like ketchup or BBQ sauce, which is why I opt for fresh tomato. Even grilling tomatoes like one of the previous posts, tends to sweeten it up too much for me…T
     
  22. Jdubbya

    Jdubbya The $10 Trillion Man
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    #47 Jdubbya, Feb 12, 2015
    I've got to go dig in my garage. I made some pretty tasty green tomato relish awhile back. Might have to find some.
     
  23. Edward 96GTS

    Edward 96GTS F1 World Champ
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    #48 Edward 96GTS, Feb 12, 2015
    gotta add tomato. a big slice of home grown beef steak, not the over rated cousin called an heirloom.
    :)
     
  24. tomc

    tomc Two Time F1 World Champ

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    #49 tomc, Feb 12, 2015

    Recipe on the relish?
     
  25. It's Ross

    It's Ross Formula 3

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    #50 It's Ross, Feb 13, 2015
    Sounds delicious but I'd have to call this meatloaf
     
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