Samwell Seed Well
Well-Known Member
F............
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
Samwell Seed Well
Well-Known Member
he wrote Fahrenheit..........
the F was in response to your adult attempt to engage OP in a discussion with simplistic term "Temp is f or c ? " terms ..F/C.....without even reading what he wrote
the F was in response to your adult attempt to engage OP in a discussion with simplistic term "Temp is f or c ? " terms ..F/C.....without even reading what he wrote
Sounds nice.I made some deadly burgers last night.
Forgot to take pics, but the key, IMO, is mixing them as little as possible.
Heat over to 350 degrees!
Ingredients;
1lb ground beef
1 clove garlic finely minced
1/2 med yellow onion finely minced
3 tbsp Worcestershire sauce
Season the mat after the patties are made, sprinkle generously with salt and pepper on both sides.
Cook on high heat for 3-4 mins per side in a frying pan, until a nice crust forms, then transfer to a cool pie plate and put in the over for about 10 mins, I take them out @ 150-155 Fahrenheit and let them rest for a couple mins....
Beefbisquit
Well-Known Member
Personally, I like a simpler burger.
I find a lot of people end up making meatloaf instead of a burger!
Not that it tastes bad, I just have an idea of what the texture of a burger should be. It shouldn't be 'dense', there should be some air in it, little cavities that fill up with juices and such so when you bite it, they ooze out! Adding too many binders, e.g. eggs, and fillers, e.g. bread crumbs makes the texture 'dense' to me.
F.... I usually use F for coking, and always use C for telling the temp outside. lol
Thanks man! Topped it with some dill pickle slices, some marble cheese, and served in on fresh kaiser buns!
Beefbisquit
Well-Known Member
Something that helps me make burgers with the texture I want is, I breka the ground beef apart very gently before i make the burgers, and I sprinkle the onions and garlic over top it, as evenly as possible. This makes it so I don't have to knead the meat very much, I just kind of make a loose ball, then pickup any leftover onion and garlic bits by squishing the ball into the leftovers in the mixing bowl. Try to keep it as loose as possible.
I always use my hands to make the burgers too, never a rolling pin and cutter. I find they work the meat too much.
You know it's a well made burger (IMO) when you can still see the 'fibers' of ground beef in the finished patty. It shouldn't look like one congealed mass, we're not making sausages or pate!
Just my $0.02!
I always use my hands to make the burgers too, never a rolling pin and cutter. I find they work the meat too much.
You know it's a well made burger (IMO) when you can still see the 'fibers' of ground beef in the finished patty. It shouldn't look like one congealed mass, we're not making sausages or pate!
Just my $0.02!
Don Gin and Ton
Well-Known Member
i add only egg yolk not white. a slight amount of bread crumbs, steakhouse pepper, fine chopped red onion Salt n pepper. shits delish.
if you have a good chinese supermarket near, go get a tin of plum sauce, the real thick gloopy hoi sin and replace the beef with pork and the onion with spring onions, add half the tin of hoi sin and let it sit overnight in the fridge. heavenly
if you have a good chinese supermarket near, go get a tin of plum sauce, the real thick gloopy hoi sin and replace the beef with pork and the onion with spring onions, add half the tin of hoi sin and let it sit overnight in the fridge. heavenly
That sounds great also.
Beefbisquit
Well-Known Member
tip top toker
Well-Known Member
I make mine with mince, salt, pepper, onion, and courgette, nothing more.
Beefbisquit
Well-Known Member
Zucchini?? In what capacity do you use it? I'm really curious!
Dimebagwylde Wylde
Member
Kraft dinner mixed with taco meat, onions and hot sauce.
tip top toker
Well-Known Member
Same as the onion. Dice it up nice and fine and mix into the beef.
Beefbisquit
Well-Known Member
Mind = Blown
tip top toker
Well-Known Member
One of those things that I did through feedback other than experience. Not actually tasted it myself. Was just trying to make use of some stock, so made one up for a customer one quiet night, he came to the kitchen and offered his compliments and a pint. Made em that way from then on and got nothing but people saying it was the best burger they'd had. Don't change what isn't broke
was pushing my limits a bit though, is typically use nothing but onion salt and pepper. Never use binding agents or fillers or sauces. Burgers are good when they're simple IMO save the fancy ingredients for the toppings I have duck spring rolls, spinach and pine but pasta salad, and sweet jerk chicken wings tonight
Your dinner sounds mighty fine.One of those things that I did through feedback other than experience. Not actually tasted it myself. Was just trying to make use of some stock, so made one up for a customer one quiet night, he came to the kitchen and offered his compliments and a pint. Made em that way from then on and got nothing but people saying it was the best burger they'd had. Don't change what isn't broke
I have duck spring rolls, spinach and pine but pasta salad, and sweet jerk chicken wings tonight
The best ideas are often the simple one's, I'll definitely try the courgette next time I make a burger.
What do you use to hold the burgers together?
tip top toker
Well-Known Member
Nothing. It holds itself together. Just have to work the mixture enough, but not too much, and then don't touch it til it needs to be flipped.
When I cook mince in liquid, like with meatballs, I'll use a binding agent, but for burgers, I find there is no need. I've found in cooking, that the more ingredients in the food, the more extravagant, or tasty, or appealing it sounds, but I also learnt that less can very often be more. I watched a great show a while back which was focused on the notion of threes in cooking. Going from 3 items on a plate, to just three additions (not including seasoning) to an item. For instance if you know what you want and how to do it, you can use just one form of beetroot on a dish, not have to resort to naming it as with "textures of beetroot" as you try and do 10 different things with it to try and make it interesting. It mucho interesting
cooking shows rock! Even so far as the great British bake off RE: the burger it makes sense now.Nothing. It holds itself together. Just have to work the mixture enough, but not too much, and then don't touch it til it needs to be flipped.
When I cook mince in liquid, like with meatballs, I'll use a binding agent, but for burgers, I find there is no need. I've found in cooking, that the more ingredients in the food, the more extravagant, or tasty, or appealing it sounds, but I also learnt that less can very often be more. I watched a great show a while back which was focused on the notion of threes in cooking. Going from 3 items on a plate, to just three additions (not including seasoning) to an item. For instance if you know what you want and how to do it, you can use just one form of beetroot on a dish, not have to resort to naming it as with "textures of beetroot" as you try and do 10 different things with it to try and make it interesting. It mucho interesting
I agree also with the simplicity, A few fresh high quality ingredients with a little seasoning is enough to delight the palate.
tip top toker
Well-Known Member
I should say I never tried cooking my burgers in anything but a frying pan. Colour one side, flip, then straight in the oven or under the broiler(salamander?) Depending on cooking point.