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 20260 times)

Offline Redbull3

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Re: Hamburger Master Thread
« Reply #150 on: December 19, 2016, 12:04:34 PM »
Pop in microwave for a few and be done with it. After all we are talking about hotdogs, bottom of the food chain.  :)
Kind of my thinking with the susan boil situation.

Offline JTZ

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Re: Hamburger Master Thread
« Reply #151 on: December 19, 2016, 12:07:22 PM »
Kind of my thinking with the susan boil situation.
Is that you Donald?
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline Emkay

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Re: Hamburger Master Thread
« Reply #152 on: December 19, 2016, 12:10:21 PM »


usually I just boil my dogs
EXCUSE ME?!

Offline JTZ

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Re: Hamburger Master Thread
« Reply #153 on: December 19, 2016, 12:11:38 PM »
EXCUSE ME?!
I boil them all the time especially the ones that plump when you cook them.
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline Emkay

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Re: Hamburger Master Thread
« Reply #154 on: December 19, 2016, 12:16:04 PM »
I boil them all the time especially the ones that plump when you cook them.
You can do vote for Hillary and do business however you'd like but this frankly is just stepping across the line.

Offline mercaz1

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Re: Hamburger Master Thread
« Reply #155 on: December 19, 2016, 12:24:32 PM »

Offline davidmal

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Re: Hamburger Master Thread
« Reply #156 on: December 19, 2016, 12:26:32 PM »
i thought that getting a seasoned pan was an issue with kashrus
to each his own. AYOLR
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline mercaz1

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Re: Hamburger Master Thread
« Reply #157 on: December 19, 2016, 12:28:07 PM »
to each his own. AYOLR

is there a recommendation for a non-seasoned skillet.

Offline JTZ

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Re: Hamburger Master Thread
« Reply #158 on: December 19, 2016, 12:34:04 PM »
You can do vote for Hillary and do business however you'd like but this frankly is just stepping across the line.
We are talking hotdogs here, not lobster.  :)
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline henche

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Re: Hamburger Master Thread
« Reply #159 on: December 19, 2016, 12:34:16 PM »
is there a recommendation for a non-seasoned skillet.

you cannot buy a non-seasoned cast iron anything, because it would be covered in rust.  But if you think it's a kashrus issue (as I do), you can stick in the self-clean oven for a couple hours, and then reseason immediately after it cools because it will start rusting in minutes.

Offline aygart

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Re: Hamburger Master Thread
« Reply #160 on: December 19, 2016, 12:40:17 PM »
you cannot buy a non-seasoned cast iron anything, because it would be covered in rust.  But if you think it's a kashrus issue (as I do), you can stick in the self-clean oven for a couple hours, and then reseason immediately after it cools because it will start rusting in minutes.
how do you re season
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 #161 on: December 19, 2016, 12:41:31 PM »
is there a recommendation for a non-seasoned skillet.
Stainless steel is the next best thing. All-Clad is my favorite. 

Offline sedge

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Re: Hamburger Master Thread
« Reply #162 on: December 19, 2016, 12:44:01 PM »
My usual hot dog choice is Nathan's Famous, but when I want to splurge, Snake River Farms is a gormet delicacy. There burger meat is phenomenal as well. Steaks are amazing too. All very pricy though.

Offline henche

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Re: Hamburger Master Thread
« Reply #163 on: December 19, 2016, 12:57:09 PM »
how do you re season

shmear with oil, put in oven. turn off smoke detector.

Offline Redbull3

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Re: Hamburger Master Thread
« Reply #164 on: December 19, 2016, 01:15:30 PM »
pun intended?
Was waiting for this response.