I purchase whole Chuck clods, usually by the case. Cut out a few beautiful chuck roasts for Dutch Oven Pot Roast and grind the rest.
My wife bought me a Blackstone Griddle for Christmas, I have been experimenting and cooking all of our burgers on it as of late. I Like.
This is the first burgers it tried on the griddle. Damn Fantastic. I have also shied away from Ketchup on my burgers, one because I refuse to buy Heinz and two, everything else is to sweet. I actually don't miss it at all, more beef flavor.
The actual cooking starts at the 7:30 mark.
Last edited by steve4102; 05/23/21.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
Interesting thread. For a classic burger, kosher salt and pepper, Angus 80/20. thick maybe 7 oz patties If time, will make the buns. Settled on a modified brioche with less butter /bibb, sweet onion, best tomato avail. Ditto on compari. pickle
sharpest cheddar for wife but I like land o lakes american. Sauce is russian type dressing , mayo, relish, ketch, yellow
sauteed mush and onion and smoky bacon if I did not have that morning
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
1 lb of 90/10store bought hamburg. 1 lb of straight up venison. Have a food processor. That turns the white onion into paste. Mix it up like a meatloaf. Adding old bay seasoning and salt and pepper.. Spray the outside with olive oil both sides. Sprinkle shake and bake and lemon pepper on the outside. Cheapo Weber grill and charcoal chimney. Something about the charcoal. Come out pretty good. Dave
Smash burgers on the flat top griddle, toasted bun and thick bacon.
I guess I should add.... 4 oz of burger in a ball, cooked on the flat top in melted butter. Let the ball sit for 10 seconds in the melted butter, then smash thin and hold for 10 seconds to get a good sear and hold the juices in. Cook a pattie in about 2 minutes and with a big griddle can make many at a time.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
One thing that I do want in a burger, be it commercial or home-grown is a true patty. I do not want a meatball, even a very slightly flattened meatball in a bun.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
If you like all that, the only upgrade I can suggest is to grind your own beef. We usually go with ~75% short rib and 25% chuck.
Neighborhood butcher shop has "Special Blend" burger. Brisket, short-rib, and chuck all ground together. We start with that. Just before grilling I dust the patties with Rieker's Awesome Au Jus seasoning.
I can walk on water.......................but I do stagger a bit on alcohol.
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