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 20386 times)

Offline chevron

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Re: Hamburger Master Thread
« Reply #210 on: December 22, 2016, 06:20:46 PM »
In case all y'all are always grilling your burgers, you should try on a skillet or griddle once.  They're delicious.

Just take a blob of meat, press onto cooking surface with your spatula or press, flip and do same thing on other side, fry onions in the grease that's pooling like mad, and then toast the buns in the same grease at the end (they soak it all up and then you have a greasy toasted bun).

It's way better than grilled, IMO.

Sadly, it smoked up my whole house which doesn't thrill my wife.

thats what I do... i just take a big blob of meat from package, put on searing hot skillet, press down to form patty, sprinkle salt, wait then flip.. press more.. more salt and remove.. eat

Offline davidmal

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Re: Hamburger Master Thread
« Reply #211 on: December 22, 2016, 06:27:09 PM »
thats what I do... i just take a big blob of meat from package, put on searing hot skillet, press down to form patty, sprinkle salt, wait then flip.. press more.. more salt and remove.. eat
I don't like to do it that way
Because the burgers don't all go on the same time

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

Offline JTZ

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Re: Hamburger Master Thread
« Reply #212 on: December 22, 2016, 09:03:26 PM »
You are putting an egg on a burger then complaining it is cook wrong. What's wrong with this picture?  :)
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline Shmulie

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Re: Hamburger Master Thread
« Reply #213 on: December 27, 2016, 09:33:23 AM »
Holy Schnitzel in brooklyn
Bacon avacado burger
And
Double decker nothing on it

Offline Yankee123

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Re: Hamburger Master Thread
« Reply #214 on: December 27, 2016, 10:05:06 AM »
You are putting an egg on a burger then complaining it is cook wrong. What's wrong with this picture?  :)

huh?

Offline YitzyS

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Re: Hamburger Master Thread
« Reply #215 on: December 27, 2016, 10:37:00 AM »
A must for my burgers: Worsticire sauce (or however it's spelled). It's awesome! Real Umami (or however it's spelled). Just make sure you get the one without fish ingredients. Could be put in the meat, or if you're a purist, put in an aioli or sauce, or do both.

Offline ChAiM'l

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Re: Hamburger Master Thread
« Reply #216 on: December 27, 2016, 10:42:04 AM »
A must for my burgers: Worsticire sauce (or however it's spelled). It's awesome! Real Umami (or however it's spelled). Just make sure you get the one without fish ingredients. Could be put in the meat, or if you're a purist, put in an aioli or sauce, or do both.
Worcestershire sauce.

Offline davidmal

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Re: Hamburger Master Thread
« Reply #217 on: December 27, 2016, 10:55:25 AM »
Holy Schnitzel in brooklyn
Your Burgers have stamped a spot in the Wiki forever....
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

Offline Shmulie

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Re: Hamburger Master Thread
« Reply #218 on: December 27, 2016, 10:57:10 AM »
Your Burgers have stamped a spot in the Wiki forever....
lol I feel so special

Offline chevron

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Re: Hamburger Master Thread
« Reply #219 on: December 27, 2016, 12:25:56 PM »
I don't like to do it that way
Because the burgers don't all go on the same time

I prepatty before

Im single and live alone. but even with guests it no big deal.. we are talking high heat hard contact, its cooking the burger like a steak sort of, i cook chicken cutlets this way too, more heat and contact means the center cooks faster and its less dry.

I dont like this on a gas grill.. yes you lose juices and the flames shooting up burns it

Offline JTZ

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Re: Hamburger Master Thread
« Reply #220 on: December 27, 2016, 12:28:13 PM »
huh?
I wouldn't be caught dead with an egg on my burger.
"LESS IS MORE" It is the cumulative effect that kills deals!!! How many times do I have to say this?  >:(

Offline chevron

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Re: Hamburger Master Thread
« Reply #221 on: December 27, 2016, 12:29:40 PM »
You are putting an egg on a burger then complaining it is cook wrong. What's wrong with this picture?  :)

A wet egg.. full of juices, its a sloppy mess and awesome.  Even a semi solid sunny site up egg would do.. I got what was like a scrambled eggs omelette ugh pass

Offline davidmal

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Re: Hamburger Master Thread
« Reply #222 on: December 27, 2016, 12:31:01 PM »
A wet egg.. full of juices, its a sloppy mess and awesome.  Even a semi solid sunny site up egg would do.. I got what was like a scrambled eggs omelette ugh pass
No need to defend yourself. A sunny side up is a staple topping.
-DMC
"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it ~Ferris Bueller"

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Re: Hamburger Master Thread
« Reply #223 on: December 27, 2016, 12:31:52 PM »
I wouldn't be caught dead with an egg on my burger.

and the best burger i ever had was sous vide'd and had bacon, sauce, bun and nothing else.. the whole fun of burgers and sandwhiches in general is mix and match.. there were times i got lettuce and it was totally not wanted or needed, other times like at burgers bar jerusalem i enjoyed ketchup in my burger

Offline chevron

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Re: Hamburger Master Thread
« Reply #224 on: December 27, 2016, 12:32:45 PM »
A must for my burgers: Worsticire sauce (or however it's spelled). It's awesome! Real Umami (or however it's spelled). Just make sure you get the one without fish ingredients. Could be put in the meat, or if you're a purist, put in an aioli or sauce, or do both.

Been theere, done that.. but try just salt and pepper