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Need Burger Recipe
Posted on 4/14/21 at 5:21 pm
Posted on 4/14/21 at 5:21 pm
After (rightfully) being blasted for my shite burger recipe a few weeks ago I've decided I need to change, and I'm asking the 3 Michelin star Food and Drink Board for assistance.
I need your best burger recipe for a cast iron. Any and all recipes and advice will be appreciated. Thanks!
I need your best burger recipe for a cast iron. Any and all recipes and advice will be appreciated. Thanks!
This post was edited on 4/14/21 at 5:22 pm
29
Posted on 4/14/21 at 5:25 pm to whatiknowsofar
A good ground beef 70-80% lean, salt, and pepper.
Posted on 4/14/21 at 5:25 pm to whatiknowsofar
I've found that it's hard to go wrong with most Serious Eats recipes.
[e]: Top it however you want! I like bacon, cheddar, pickles, onions, and BBQ sauce. Mushrooms, caramelized onions and Swiss are also great, but this is a good recipe that I've made several times.
[e]: Top it however you want! I like bacon, cheddar, pickles, onions, and BBQ sauce. Mushrooms, caramelized onions and Swiss are also great, but this is a good recipe that I've made several times.
This post was edited on 4/14/21 at 5:41 pm
Posted on 4/14/21 at 5:33 pm to whatiknowsofar
1 lb ground beef
1 packet French onion soup
1 tsp onion powder
1 tsp dill
1 tbs cornstarch
Garnish with rosemary
1 packet French onion soup
1 tsp onion powder
1 tsp dill
1 tbs cornstarch
Garnish with rosemary
Posted on 4/14/21 at 5:39 pm to whatiknowsofar
Go to Lowe’s. Yes Lowe’s. Get the burger rub that is in the bbq rub section. Get the burger press there too.
This thing right here
This stuff right here
Make your burger patty with your burger press. Use 1/3 lb 80/20 beef per patty. Season it somewhat liberally with the burger seasoning.
Get your cast iron hot. Really hot. Toss in juuust a dab of avocado oil and smear it around. Throw on your patties 2-3 at a time for 4 minutes per side. If the internal temp is 138-150, pull the burgers and let them rest. Your job is done. If it is not there yet, flip the patties for another minute per side.
That is a very basic burger technique. Once you do that right, you can start making it your own. Add cheese after the last flip. Brown the buns. Eat.
This thing right here
This stuff right here
Make your burger patty with your burger press. Use 1/3 lb 80/20 beef per patty. Season it somewhat liberally with the burger seasoning.
Get your cast iron hot. Really hot. Toss in juuust a dab of avocado oil and smear it around. Throw on your patties 2-3 at a time for 4 minutes per side. If the internal temp is 138-150, pull the burgers and let them rest. Your job is done. If it is not there yet, flip the patties for another minute per side.
That is a very basic burger technique. Once you do that right, you can start making it your own. Add cheese after the last flip. Brown the buns. Eat.
Posted on 4/14/21 at 5:39 pm to whatiknowsofar
Meat, kosher salt, cracked pepper, bun
Posted on 4/14/21 at 5:46 pm to mtcheral
The meat does the work. Buy high quality ground beef and grill it. If you can find dry aged ground beef, use it.
Posted on 4/14/21 at 5:47 pm to whatiknowsofar
2 lbs of the leanest ground meat you can find
1 egg
2 cups of Italian bread crumbs
1/4 cup of Italian dressing
2 tbs of five spice
3 tbs of brown mustard
1/8 cup of hoisin sauce
It goes nice with a good quality crescent roll
Edit: I forgot to mention you Sous Vide it for 36 hours with a sprig a rosemary.
1 egg
2 cups of Italian bread crumbs
1/4 cup of Italian dressing
2 tbs of five spice
3 tbs of brown mustard
1/8 cup of hoisin sauce
It goes nice with a good quality crescent roll
Edit: I forgot to mention you Sous Vide it for 36 hours with a sprig a rosemary.
This post was edited on 4/14/21 at 6:18 pm
Posted on 4/14/21 at 5:56 pm to BigPerm30
quote:
2 lbs of the leanest ground meat you can find 1 egg 2 cups of Italian bread crumbs 1/4 cup of Italian dressing 2 tbs of five spice 3 tbs of brown mustard 1/8 cup of hoisin sauce
Wat in tarnation
Posted on 4/14/21 at 6:06 pm to whatiknowsofar
I like fresh ground chuck from a chuck roast I grind myself. Salt, pepper. Grill it.
Posted on 4/14/21 at 6:21 pm to whatiknowsofar
I use 88/12 beef from Costco and doctor it up with a few dashes of Slap Ya Mama, black pepper, garlic powder, one beaten egg, a few shakes of Worcestershire sauce and some Italian Bread Crumbs.
I make my patties around 7 oz. each and right before I grill them I press my thumb into the center of the patty to make a nice dimple and that keeps the burger more uniform and flatter when grilling. If not, they tend to swell up in the center more so than around the perimeter.
I use enough ground meat to make 8 burgers at a time.
I make my patties around 7 oz. each and right before I grill them I press my thumb into the center of the patty to make a nice dimple and that keeps the burger more uniform and flatter when grilling. If not, they tend to swell up in the center more so than around the perimeter.
I use enough ground meat to make 8 burgers at a time.
This post was edited on 4/14/21 at 6:32 pm
Posted on 4/14/21 at 6:43 pm to whatiknowsofar
Use 80/20 at Boss house. Seasoned w Lawry’s Lemon Pepper & Cavendars. 8-10 Oz patties w a thumbprint in the middle. Grilled on Primo at high temps till Med-Rare. Mrs. Boss won’t let me change recipie if my life depended on it
Posted on 4/14/21 at 6:52 pm to whatiknowsofar
you’re overthinking it.
80/20 salt and pepper. It’s all about the bun though and fresh toppings.
Also, I enjoyed the troll comments in this thread.
80/20 salt and pepper. It’s all about the bun though and fresh toppings.
Also, I enjoyed the troll comments in this thread.
Posted on 4/14/21 at 7:15 pm to Burt Reynolds
quote:
1 lb ground beef
1 packet French onion soup
1 tsp onion powder
1 tsp dill
1 tbs cornstarch
Garnish with rosemary
Lol. Wtf is this?
Posted on 4/14/21 at 7:29 pm to whatiknowsofar
Martini posted this a couple weeks ago. I will do some variation of it in the near future.
Sloppy burgers.
Sloppy burgers.
Posted on 4/14/21 at 7:30 pm to Mouth
quote:
Also, I enjoyed the troll comments in this thread.
quote:
1 lb ground beef
1 packet French onion soup
1 tsp onion powder
1 tsp dill
1 tbs cornstarch
Garnish with rosemary
quote:
2 lbs of the leanest ground meat you can find 1 egg
2 cups of Italian bread crumbs
1/4 cup of Italian dressing
2 tbs of five spice
3 tbs of brown mustard
1/8 cup of hoisin sauce
quote:
I use 88/12 beef from Costco and doctor it up with a few dashes of Slap Ya Mama, black pepper, garlic powder, one beaten egg, a few shakes of Worcestershire sauce and some Italian Bread Crumbs.
Surprisingly, one of these is not a troll.
Posted on 4/14/21 at 7:31 pm to whatiknowsofar
80/20 mix 1 lb
Worchestershire sauce
1 egg
A lot of minced garlic
Salt
Pepper
Cajun seasoning
Granulated onion
A teaspoon of Dijon mustard
Cast iron, med hot, veg oil, 4 minutes, flip, add butter, 5 minutes, baste, finish in broil oven with bacon/ cheese on top.
Medium every time.
Worchestershire sauce
1 egg
A lot of minced garlic
Salt
Pepper
Cajun seasoning
Granulated onion
A teaspoon of Dijon mustard
Cast iron, med hot, veg oil, 4 minutes, flip, add butter, 5 minutes, baste, finish in broil oven with bacon/ cheese on top.
Medium every time.
Posted on 4/14/21 at 7:31 pm to BigPerm30
some peeps confuse meatloaf with hamburgers
Posted on 4/14/21 at 7:32 pm to Btrtigerfan
Grind up some bacon and mix it in with your ground meat. Best burgers I ever made were Chuck, short rib, and tri-tip mixed.
Posted on 4/14/21 at 7:36 pm to Btrtigerfan
quote:
Martini posted this a couple weeks ago. I will do some variation of it in the near future.
I did 24 of them this weekend. Man they are good. I have a griddle on one side of my gas grill and I put a 16” cast iron skillet on the other side. They mayo as fat is key as is lots of finely diced onions.
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