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 11671 times)

Offline chevron

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Re: Hamburger Master Thread
« Reply #90 on: December 18, 2016, 01:32:09 AM »
Went to fuego, ordered medium burger.. was medium but dry, sunny side up egg too well down.. sucks.. ive ordered it maybe 6 or 7 times.. usually its just OK but twice it was SUBLIME!

Offline sedge

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Re: Hamburger Master Thread
« Reply #91 on: December 18, 2016, 09:26:25 AM »
Opened in the 1920s, Kewpee Burger in Racine, Wisconsin (30 mi. So. of Milwaukee) is one of my favorite burger joints in the country. My father grew up there and often travels from California, where he's lived since the 50s, just to get a burger, usually on his birthday. I, of course, accompany him any chance I get. Google it and you'll find plenty of info.


Also, while in Racine, we always stop at a local bakery to pick up a Kringle - a very labor-intensive Danish style pastry, unique to the area that have been made there for over 100 years. There are several Kringle bakeries in Racine (many are Kosher) that have been in operation for close to a century. All are excellent, but individual locals all have their favorite.

Several times a year we mail order a few, and, our local Trader Joe's Market carries them from O&H Bakery in the Fall/Winter. Though nothing is like a fresh one moments out of the oven, they are still amazing.

(A bit OT, but dessert after a great burger is always a good choice.)

Offline JTZ

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Re: Hamburger Master Thread
« Reply #92 on: December 18, 2016, 10:15:55 AM »
Opened in the 1920s, Kewpee Burger in Racine, Wisconsin (30 mi. So. of Milwaukee) is one of my favorite burger joints in the country.
Great burgers but how many here will be able to enjoy one?
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

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Re: Hamburger Master Thread
« Reply #93 on: December 18, 2016, 11:05:21 AM »
Any recommended  recipes for mixing the meat? (not the type of meat. Im talking abt eggs, onions, breadcrumbs etc...) i saw the wiki but i want exact info.  TIA

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Re: Hamburger Master Thread
« Reply #94 on: December 18, 2016, 11:09:18 AM »
Any recommended  recipes for mixing the meat? (not the type of meat. Im talking abt eggs, onions, breadcrumbs etc...) i saw the wiki but i want exact info.  TIA
don't. Keep it basically as it came in the package. HT Meathead
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 #95 on: December 18, 2016, 11:53:02 AM »
don't. Keep it basically as it came in the package. HT Meathead
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.

Offline Mordyk

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Re: Hamburger Master Thread
« Reply #96 on: December 18, 2016, 11:54:09 AM »
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.
U use the press when its on the grill?  Or before to shape it?

Offline JTZ

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Re: Hamburger Master Thread
« Reply #97 on: December 18, 2016, 11:55:02 AM »
For a burger patty, just use good meat with the right ration of fat-to-lean, and S&P.
80%
"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 #98 on: December 18, 2016, 11:57:29 AM »
U use the press when its on the grill?  Or before to shape it?
I use this

https://www.amazon.com/dp/B00UKJNEJU/ref=cm_sw_r_sms_apa_d-RvybTP15Q90

during the cooking process on all patties, steaks and chops.
 I hand shape and keep it somewhat loose. Course grind as well.

Offline sedge

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Re: Hamburger Master Thread
« Reply #99 on: December 18, 2016, 11:59:53 AM »

Offline JTZ

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Re: Hamburger Master Thread
« Reply #100 on: December 18, 2016, 12:01:57 PM »
Meathead says not to press.
When making, cooking or both?
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

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Re: Hamburger Master Thread
« Reply #101 on: December 18, 2016, 12:02:42 PM »
I use this

https://www.amazon.com/dp/B00UKJNEJU/ref=cm_sw_r_sms_apa_d-RvybTP15Q90

during the cooking process on all patties, steaks and chops.
 I hand shape and keep it somewhat loose. Course grind as well.
Why?
"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 #102 on: December 18, 2016, 12:03:09 PM »
Meathead says not to press.
For super thick high-end restaurant buger style, I agree. But for thin hamburger stand/diner style, I press.

Offline sedge

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Re: Hamburger Master Thread
« Reply #103 on: December 18, 2016, 12:04:07 PM »
« Last Edit: December 18, 2016, 12:09:21 PM by sedge »

Offline JTZ

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Re: Hamburger Master Thread
« Reply #104 on: December 18, 2016, 12:06:10 PM »
What to what part?
Pressing hamburgers on the grill. What are you accomplishing?
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(