Topic Wiki

Introduction:
A truly delicious burger doesn't need any toppings, simply from the grill to your mouth. No plate no bun. Or if your more civilized a simple toasted bun. Your burger should start out simple, You could get creative but the base should be: 60/40. 60 (lean beef) / 40 (fat beef). Some people add a egg and or some breadcrumbs. Patties should be made by hand. Some even press a thumb print into the pattie to avoid shrinkage or just because they like to see that they can. Topped with salt and pepper on both sides right before grilling. When you grill you should flip once maybe maybe 2ce never more.

Burger Toppings:
Lettuce, Pickles (or Relish), Tomato (Thick Cut)
Pastrami, Beef Fry or Bacon, Smoked Brisket, Grilled Salami
Sunny Side Up Egg
Sautéed Onions, Peppers or Mushrooms
Grilled Pineapple or tomato
Avocado
Fake Cheese
Chilli
Jalapeños or Banana Peppers or green chilies
French Fries, Onion Rings
Pickled Red Onions, Raw Onions
Foie gout Paris puts this stuff on everything!
Salt and pepper potato chips -Dan

Burger Condiments:
Ketchup, Mayonnaise (and Variations Chipotle, Truffle, Spicy etc.), BBQ, Sriracha or Other Spicy Sauce, Aioli, Worcestershire Sauce or Mustard

Burger Meats:
Beef, Lamb, Cornbeef, Veal
Chicken (but is it really worthy of being called a burger?) (of course it's not worthy)

Burger Recipes:
In & Out Burger

Burger's from Restaurants:
JG Steakhouse HT: Davidmal
House of Dog Miami HT: Yitzf
Bistro Burger @Shallots Bistro HT: Cholent
Bacon Avocado Burger & Double Burger @Holy Schnitzel HT: Shmulie
Mr Broadway's $29 Le Massive Burger HT: Mendy from Lakewood
henche ate a burgers and q

HT: Davidmal

Feel Free to edit and Add to the Wiki.
Only Post:

Recipes you've tried or
Restaurant Burgers you've tried.
in the thread and link it in the wiki.


Currently this wiki is not taking orders.
(But if you pm davidmal with your CC info, he'll hook you up)
« Last edited by davidmal on March 02, 2019, 09:26:54 PM »

Author Topic: Hamburger Master Thread  (Read 20369 times)

Offline aygart

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Re: Hamburger Master Thread
« Reply #105 on: December 18, 2016, 12:06:28 PM »
When making, cooking or both?
making. It removes the air pockets which lkeep them soft.
You have the right to remain silent. Anything you say can and will be used to start a religious discussion.

Offline sedge

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Re: Hamburger Master Thread
« Reply #106 on: December 18, 2016, 12:08:30 PM »
Pressing hamburgers on the grill. What are you accomplishing?
Maillard. Texture. That nice, crisp, even carmalization and FLAVOR.

Offline JTZ

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Re: Hamburger Master Thread
« Reply #107 on: December 18, 2016, 12:13:45 PM »
Maillard. Texture. That nice, crisp, even carmalization and FLAVOR.
Correct content of fat gives the best flavor. Pressing while cooking results in squeezing out the fat/moisture, no?
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline sedge

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Re: Hamburger Master Thread
« Reply #108 on: December 18, 2016, 12:52:29 PM »
Correct content of fat gives the best flavor. Pressing while cooking results in squeezing out the fat/moisture, no?
Don't squeeze. Just lay it on there.

Offline JTZ

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Re: Hamburger Master Thread
« Reply #109 on: December 18, 2016, 01:18:36 PM »
Don't squeeze. Just lay it on there.
Still going to put extra pressure that squeezes out the juices. If it works for you that is all that matters. I am a one flip kind of guy.  :)
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline mmgfarb

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Re: Hamburger Master Thread
« Reply #110 on: December 18, 2016, 01:33:00 PM »
I am a one flip kind of guy.  :)
+1, meat should be turned once and only once, no other action required.
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Offline JTZ

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Re: Hamburger Master Thread
« Reply #111 on: December 18, 2016, 01:50:53 PM »
+1, meat should be turned once and only once, no other action required.
Steak I am a rotate, flip and rotate kind of guy.  :)
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline sedge

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Re: Hamburger Master Thread
« Reply #112 on: December 18, 2016, 03:42:23 PM »
Still going to put extra pressure that squeezes out the juices. If it works for you that is all that matters. I am a one flip kind of guy.  :)
+1 There are many techniques and schools of thought. Cooking is a personal passion.

Offline henche

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Re: Hamburger Master Thread
« Reply #113 on: December 18, 2016, 03:53:55 PM »
When I make diner style, it smokes up the whole house and my wife is sad. 

Offline Mordyk

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Re: Hamburger Master Thread
« Reply #114 on: December 18, 2016, 05:21:05 PM »
Agreed. For meatloaf, of course use eggs and crumbs. For a burger patty, just use good meat with the right ration of fat-to-lean, and S&P.

A good maillard (caramelization) is the key IMO. I use cast iron and a heavy patty press.
Thanks.  This was a hit today!!  Plain meat with kosher salt and pepper.   Got a nice color one side and i flipped it once.  Was definitely a guest pleaser

Offline Zevi16

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Re: Hamburger Master Thread
« Reply #115 on: December 18, 2016, 08:22:39 PM »
Just got this on a random group

Offline shulem92

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Re: Hamburger Master Thread
« Reply #116 on: December 18, 2016, 09:11:27 PM »
SSSS in LKWD had such a thing on his menu at one point

Offline cholent

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Re: Hamburger Master Thread
« Reply #117 on: December 18, 2016, 09:13:46 PM »
SSSS in LKWD had such a thing on his menu at one point

And I never understood it, seems totally unappetizing to me
Don't ask stupid questions and you won't get stupid answers

Offline shulem92

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Re: Hamburger Master Thread
« Reply #118 on: December 18, 2016, 09:15:59 PM »
And I never understood it, seems totally unappetizing to me
Couldn't agree more

Offline chevron

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Re: Hamburger Master Thread
« Reply #119 on: December 19, 2016, 12:09:02 AM »
Pressing hamburgers on the grill. What are you accomplishing?

On skillet... heat contact..