Best Burger

Man I was following this recipe but ran out of butter, but I had to made do with what I had it.

Still turned out delicious, delicious like my own blood and organs.



Whats your favorite way to make a burger?

reply to: Lysergic

I fry a Angus beef patty, that I pressed from fresh ground, in avocado oil. I make sure it is browned well then flip once, I lay 2 pieces of American cheese on top and when they melt. its done. It goes onto a toasted bun with red onion, butter leaf lettuce and early girl tomato, homemade bread and butter pickles, mayo, Mustard, and a little ketchup

a reply to: Lysergic

Everyone knows the only time you sauce pan a burger is when it’s too effin cold to go outside to the bbq.!

originally posted by: visitedbythem
reply to: Lysergic

I fry a Angus beef patty, that I pressed from fresh ground, in avocado oil. I make sure it is browned well then flip once, I lay 2 pieces of American cheese on top and when they melt. its done. It goes onto a toasted bun with red onion, butter leaf lettuce and early girl tomato, homemade bread and butter pickles, mayo, Mustard, and a little ketchup

Dayum!

You're already married, aren't you?

So am I.



ETA: Wait! Can't remember if you are a gal or a guy. That'd make a difference in principle.
:

a reply to: Lysergic

BUTTER!

Local butcher shop does a grass fed beef patty with their house made bacon mixed in. Only burger I will eat.

originally posted by: incoserv

originally posted by: visitedbythem
reply to: Lysergic

I fry a Angus beef patty, that I pressed from fresh ground, in avocado oil. I make sure it is browned well then flip once, I lay 2 pieces of American cheese on top and when they melt. its done. It goes onto a toasted bun with red onion, butter leaf lettuce and early girl tomato, homemade bread and butter pickles, mayo, Mustard, and a little ketchup

Dayum!

You're already married, aren't you?

So am I.

ETA: Wait! Can't remember if you are a gal or a guy. That'd make a difference in principle.
:

originally posted by: ketsuko
Local butcher shop does a grass fed beef patty with their house made bacon mixed in. Only burger I will eat.

When I lived in west Texas I use to go to this butcher shop think it was called White House Meat Market but they would cook burgers in there as well, I really miss that place.

edit: I found it.

Been so long looks they have done very well for themselves big new fancy spot, when I use to go it was a hole in the wall.

whitehousemeatmarket.com...

Grilled burger, medium rare
Salt and pepper
Cheddar cheese
Grilled onions
Arugula
Bacon




We used to get burger ground from the beef brisket
That is the best burger meat IMHO!!!!!!!!!!!!!!!
It's all about the different kind of fat in that cut of meat.

originally posted by: DontTreadOnMe
We used to get burger ground from the beef brisket
That is the best burger meat IMHO!!!!!!!!!!!!!!!
It's all about the different kind of fat in that cut of meat.

a reply to: Lysergic

outgrilling.com...

We get a half a cow from some people we know, 100 percent grassfed and organic and I get to choose how it is butchered, getting as much meat and bones as possible. They scrounge all the fat to put into the burger, Grass fed organic beef fat is actually pretty good for you. But because it is lean, we only get about eighty five to ninety percent burger Any leaner and you can't grill it well, it falls apart.

Tastes better than any restaurant burger around here, little salt. pepper, and a tad bit of Lawrys garlic salt and if we fry it we add some of the tallow we get that is leftover, the farmer lets us have extra and we render it and it is great. Everyone wants the real lean burger, I think they are nuts, it is one hundred percent grassfed on organic fields and in the winter they eat organic hays...the fat won't hurt you. Another good thing is boiling the bones, that bone grease from the boiling pot sure is great for frying the onions in the onion soup made with that bone broth.

There used to be some good places around here that you could buy a good burger from but now it is all commercial beef.

People who have accepted the propaganda about Angus, need to research it. The only thing Angus is better at is eating grain then having more marbling in the steaks, but that grain fat is not good for people in even moderate amounts, that is why people go for the ninety to ninety five percent burger, that fat does not taste as good as a grass fed fat tastes, but Angus isn't that good at eating all grass, they do process grain better because their breed seems to do better with the grain diet because of the microbes they can live better with that do grain....That steak you can cut with a fork and that does not need to be aged nearly as much to be tender....that does not contain all the different chemistries we need in our diet to make strong muscles and bones.

Just cooked a beef tongue I had, pretty tasty but I did overcook it a bit this time because I tried making meat for tongue tacos. I usually use directions similar to this video. Notice how calm this girl in this carnivour video is. It is really good fried after you cut the boiled tongue. I may be talkin tongues but I am not that religious
www.youtube.com...

originally posted by: DontTreadOnMe
Grilled burger, medium rare
Salt and pepper
Cheddar cheese
Grilled onions
Arugula
Bacon

 

We used to get burger ground from the beef brisket
That is the best burger meat IMHO!!!!!!!!!!!!!!!
It's all about the different kind of fat in that cut of meat.

Actually the lower purine levels and good fats in the briskets and rib meats is better than most other parts of the cow. The most purines is in the rump, round, and part of the sirloin areas. The healthy lipid profiles in the chuck are not as good as the center of the cow, but the purines are not as bad as the hind quarter muscles. Purines give the meat a sharper taste. I do not know how to explain it, but liver has a lot of purines in it's meat. Too much purines can cause gout like symptoms.

When I get our cow, I get the brisket whole or if it is a big cow they cut it in half. We have a whole brisket in our freezer we are going to have our daughter cook up, she has a good recipe, I bring the meat, and she does the rest, we will take enough home for a few meals. She has six kids, the brisket is almost ten pounds so we should be able to both have leftovers for a few days. I used to have the brisket made into burger, but after making one years back, I have gotten it whole or halved since then.... We also get the flank as steaks too, instead of getting that ground into burger.

If I am cooking the burger indoors I always use a cast iron pan. I usually go for my cast iron lodge grill pan.

I like both thin and thick patties. If I do thin I use two Pattie’s per burger.

Ghee and a high smoke point oil.

Thin can be done on the stove top in the cast iron pan.

Put the Pattie’s on when the pan is ripping hot and turn down the flame. Flip when needed. If you need to pour out oil at any point do so

If I am doing a thick burger I will crank my oven up to 450.

I will bring my pan up ripping hot. Once the meat goes on you turn the flame down a to medium. Get that sucker seared. Pour off the fat and flip that guy and put the pan in the oven.

Fixings and toppings are pretty Sentido común.

Do we to discuss when cheese goes on?

Canola oil in the pan

Worcestershire sauce, garlic powder, paprika and salt in the patty

Make patties as big as possible (1/3 to 1/2lb)

Preheat to 8 out of 10 levels, medium high

Throw diced onion in the pan

Then fry the patties

1 minute on each side then turn heat to medium and cover

A bit of strawberry jam when making the pates works well.

Myself for a good burger 90/10 chuck low and slow with good smoke than push it over the fire to finish and melt the cheese

80/20 is also good and you can cook it faster i always have a bag of frozen preformed 80/20 patties on hand Incase I have unexpected guest or fell lazy

I also like to put lard right over the coals for that classic burger taste without it drying out

I grill mostly offset on a 50 gal drum I got a true offset but mainly use that for cheese

Hard to make a bad burger.

For a while we had a local place selling havarti with dill, that was amazing on burgers.

Lately I've been pan frying (grill is offline from moving, haven't dealt with it)
Get the nice cast iron out (vintage Griswold)
Since hunting season is coming up, I'm burning through the last of my deer meat... So grind some of that up and make patties.
If you have bacon on hand, that should be cooking already- add butter to the pan because you'll want more fat.
Drop in the patties, salt and pepper. Spoon that fat over them.
Sprinkle some red pepper flakes over them, press, flip, keep spooning that fat.

Cook to the desired level, toast a bun with some good cheese (havarti, aged cheddar, provolone.... Whatever you have really)
Spinach or baby lettuce, none of that iceberg garbage.

Put the lettuce on the bottom bun, condiments on the top. You're welcome.

originally posted by: incoserv
a reply to: Lysergic

BUTTER!

I realize now my post was missing the words butter.

“Yes, father.”

a reply to: Lysergic
Ron Swanson method: bun, meat, cheese, bun. No sauce, no stuff. When the meat is juicy, no sauce needed. Meat speaks for itself when it's good. Meat is just ground beef, salt and a hint of fresh ground pepper.

All in version: bun, a kiss of mayonaise thin spread, meat, cheese, fried onions & garlic, mustard, self made ketchup, bun.

On the grill, cast iron. When cast iron is warm, use grapeseed oil (got this from ATS member, it's great). Then, crank on maximum heat and wait until it's 350°C in the grill. Then throw the patty on the cast iron griddle. Rotate after like 60-90 seconds, flip after two-three minutes. Gives real nice # shape b Add cheese halfway through that time. Add another cheese slice after the first has bubbled up. Done.

I don't make the buns myself, I order them at my favorite bakery, they have a special recipe and make them fresh.