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
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

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 June 13, 2018, 02:38:07 PM »

Author Topic: Hamburger Master Thread  (Read 13823 times)

Offline yitzf

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Re: How do you like your burger?
« Reply #45 on: December 06, 2016, 11:48:27 PM »
House of Dog, Miami

Offline JTZ

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Re: How do you like your burger?
« Reply #46 on: December 07, 2016, 12:36:38 AM »
some condiments are great but overdoing with a really good burger is like eating a steak with ketchup. The burger can get overpowered.
You don't put mayo on your steak?  :)
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline Mordyk

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Re: How do you like your burger?
« Reply #47 on: December 07, 2016, 12:42:42 AM »
House of Dog, Miami
Raw onions?  Have you ever watched a cooking show that the contestant was not beaten for using raw onions? ;)

Offline aygart

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Re: How do you like your burger?
« Reply #48 on: December 07, 2016, 01:06:18 AM »
You don't put mayo on your steak?  :)
What gave you that idea?
You have the right to remain silent. Anything you say can and will be used to start a religious discussion.

Offline JTZ

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Re: How do you like your burger?
« Reply #49 on: December 07, 2016, 01:11:10 AM »
What gave you that idea?
It was rhetorical.
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline davidmal

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Re: How do you like your burger?
« Reply #50 on: December 07, 2016, 11:38:16 AM »
What gave you that idea?
It was rhetorical.
I am a fan of bearnaise sauce

which is similar to a mayonnaise
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline mendy from lakewood

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Re: How do you like your burger?
« Reply #51 on: December 07, 2016, 12:00:25 PM »
anyone want to host a burger DO?
"Respect is earned, Honesty is appreciated, Trust is gained, Loyalty is returned"

Offline chevron

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Re: Hamburger Master Thread
« Reply #52 on: December 08, 2016, 10:25:14 AM »
I cut down on red meat but, I used to cook 1 onion together with shiitake mushrooms in a frying pan till caramelized.

Nowdays I cook burgers in my cast iron skillet, i dont form a patty, rather I grab the meat in a chunk, salt it and form the patty by pressing it to the skillet for contact heat, once it sears I flip.. my burgers come out medium done, mostly because I was raised on raw meat and bacteria paranoia and though my steaks are bloody rare eh i dunno..occasionally i do medium rare.

see http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

I trust a restaurant in that the meat was freshly ground that day and less bacteria exposure

my friend yed does http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

my dream come true: http://aht.seriouseats.com/archives/2013/05/the-burger-lab-dry-aged-burgers.html

Offline davidmal

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Re: Hamburger Master Thread
« Reply #53 on: December 08, 2016, 10:30:01 AM »
I cut down on red meat but, I used to cook 1 onion together with shiitake mushrooms in a frying pan till caramelized.

Nowdays I cook burgers in my cast iron skillet, i dont form a patty, rather I grab the meat in a chunk, salt it and form the patty by pressing it to the skillet for contact heat, once it sears I flip.. my burgers come out medium done, mostly because I was raised on raw meat and bacteria paranoia and though my steaks are bloody rare eh i dunno..occasionally i do medium rare.

see http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

I trust a restaurant in that the meat was freshly ground that day and less bacteria exposure

my friend yed does http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

my dream come true: http://aht.seriouseats.com/archives/2013/05/the-burger-lab-dry-aged-burgers.html
Wow well said
Like Given!

I love it medium rare as well but i cook it to med+ ever since i went to Amsterdam Burger and Mike's Partner explained to me the concept of how when meats grounded all areas become surface area and are exposed to bacteria quicker.
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline chevron

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Re: Hamburger Master Thread
« Reply #54 on: December 08, 2016, 10:33:35 AM »
Wow well said
Like Given!

I love it medium rare as well but i cook it to med+ ever since i went to Amsterdam Burger and Mike's Partner explained to me the concept of how when meats grounded all areas become surface area and are exposed to bacteria quicker.

ABC is overcooked. There should be less risk to bacteria in a restaurant kitchen and freshly ground

Offline davidmal

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Re: Hamburger Master Thread
« Reply #55 on: December 08, 2016, 10:39:32 AM »
ABC is overcooked. There should be less risk to bacteria in a restaurant kitchen and freshly ground
I agree as well

I liked the lesson not the burger
« Last Edit: December 08, 2016, 10:52:20 AM by davidmal »
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline shulem92

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Re: Hamburger Master Thread
« Reply #56 on: December 08, 2016, 10:48:06 AM »
I agree as well

I liked the lessen not the burger
Lesson. Ahhh!

Offline davidmal

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Re: Hamburger Master Thread
« Reply #57 on: December 08, 2016, 10:53:14 AM »
Lesson. Ahhh!
some words just don't make sense.

Less ON
Less In
Less En
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline cholent

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Re: Hamburger Master Thread
« Reply #58 on: December 12, 2016, 08:18:34 PM »
Don't ask stupid questions and you won't get stupid answers

Offline davidmal

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Re: Hamburger Master Thread
« Reply #59 on: December 13, 2016, 10:56:55 AM »


Wiki Updated

Post a Burger from a restaurant and your name will be forever entered into the Wiki
or intill someone posts a better picture of the same burger....
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"