primitives discuss the ideal hamburger

[franksolich]

http://www.democraticunderground.com/115743196

Oh my.

In other news, dear old sweet Lu's been attacked by the hookworms for two days now, and hence unable to show up for her job as hostess of the cooking and baking forum.

elleng (48,211 posts)    Mon Jun 23, 2014, 08:53 PM

Deconstructing the Perfect Burger

How to make a great hamburger is a question that has bedeviled the nation for generations, for as long as Americans have had griddles and broilers, for as long as summertime shorts-wearing cooks have gone into the yard to grill.
 
But the answer is simple, according to many of those who make and sell the nation’s best hamburgers: Cook on heavy, cast-iron pans and griddles. Cook outside if you like, heating the pan over the fire of a grill, but never on the grill itself. The point is to allow rendering beef fat to gather around the patties as they cook, like a primitive high-heat confit.
 
http://www.nytimes.com/2014/06/25/dining/how-to-make-a-great-burger.html?hp&action=click&pgtype=Homepage&version=HpSectionSumSmallMedia&module=pocket-region®ion=pocket-region&WT.nav=pocket-region&_r=0

^^^the husband-hating primitive, even though he's dead.

cbayer (132,170 posts)    Tue Jun 24, 2014, 07:06 AM

1. Really fun article.

I agree with him about the skillet and the fat. Same goes for beef steaks, imo.

But hamburgers remain one of my favorite foods ever.

^^^slipping; she forgot to remind her fellow primitives she and her eccentric pipsqueak English husband are going to be spending the next three months in Italy.

elleng (48,211 posts)    Tue Jun 24, 2014, 01:37 PM

2. Funny that I can't recall when I had my last burger!

Used to mix them (have to think of with what,) and freeze for kids, so there would always be something easily available for them, but they've got/getting kids of their own now!

cbayer (132,170 posts)    Tue Jun 24, 2014, 03:14 PM

3. They've got pretty good ready made alternatives now.

Trader Joe's buffalo burgers are good and I have learned to make a pretty good turkey burger.
 
But nothing beats a ground beef burger, imo.

pinto (103,872 posts)    Thu Jun 26, 2014, 05:30 PM

4. Agree on the cast iron or griddle. And just like with any beef, a rest on the side so it all melds.

LOL. i.e. - Brown the burger, set aside and fix the sandwich makings. Layer and serve.

sir pball (1,900 posts)    Fri Jun 27, 2014, 12:24 PM

5. Smashing them is really the best way.

Yes, I know we've all been told for ages to never squish the burger, you'll push the juices out, yadda yadda. If you do it RIGHT though, you achieve nirvana - an even, hearty crust with a perfectly juicy medium center. The key is to smash them immediately, starting with a puck or ball and turning it into a patty in place. Get the skillet good and hot, drop the seasoned meat in and right away squish it down with a heavy, stiff spatula, thin like a fast-food burger. Let it sizzle for 90 seconds or so, then literally scrape it off the skillet, flip it for about thirty more seconds to cook the backside, and put it on a Martin's potato roll. Perfection.
 
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

^^^the primitive's a professional chef (yes, really), and knows better than this nonsense.

If he's not cooking it all the way through, he's exposing his customers to the potential for mad cow and other diseases.

<<<wouldn't patronize a chef who doesn't care about the safety and health of his customers.

[Chris_]

Who can afford ground beef in this economy

[GOBUCKS]

I doubt coach would appreciate steak tartare or sashimi.

[franksolich]

comment 2540:
http://conservativecave.com/index.php?topic=81827.2525

[Wineslob]

I doubt coach would appreciate steak tartare or sashimi.

True, he has to squeeze the "grease" out of it.      
Me? Like em med rare. Cooked on the grill. I don't like them pan seared.

[DumbAss Tanker]

Not big on squishing them, the juice makes them much more palatable, and also helps cook them all the way through by percolating within the patty...and they've got to be cooked all the way through, I'm not keen on taking any chances at all on either e. coli or prions.  But all that stupidity about fancies like some particular bun or other such claptrap is just typical DUmmie ostentation and haughty airs.

[Delmar]

For me, just a basic burger with hard-boiled egg, caramelized onions, herbed goat cheese. garlic aïoli, and tomato marmalade. 

I kid.

[NHSparky]

Burger, 80/20, medium. Bacon, cheddar, lettuce, tomato, grilled onion, mayo.

Done.

[Big Dog]

Burger, 80/20, medium. Bacon, cheddar, lettuce, tomato, grilled onion, mayo.

Done.

That sounds like a good burger.

[GOBUCKS]

Just put a five or six-ounce patty in a little George Foreman Grill.

Three-and-a-half minutes later you have a perfect hamburger.

It's the best twenty-dollar gadget you can have in a kitchen.

[miskie]

Just put a five or six-ounce patty in a little George Foreman Grill.

Three-and-a-half minutes later you have a perfect hamburger.

It's the best twenty-dollar gadget you can have in a kitchen.

I like the Foreman grills - they are perfect for grilling up burgers and whatnot for small numbers of people. The easy cleanup and indoor usage are added bonuses.

[98ZJUSMC]

What?!?!?!?  Gaia spins!  No tofu burgers?

Who can afford ground beef in this economy

Yeah, no joke.  $3.69/lb?  Thanks, thin-skinned, worthless, dumbass community agitator.

[GOBUCKS]

Yeah, no joke.  $3.69/lb?  Thanks, thin-skinned, worthless, dumbass community agitator.

I have ground venison.

I'm sure it's over way over $100 a pound

[Wineslob]

I have ground venison.

I'm sure it's over way over $100 a pound

You damn .1%er.


 

[USA4ME]

"primitives discuss the ideal hamburger"

Whatever it is, I'm sure it involves someone else paying for it.

.

[NHSparky]

What?!?!?!?  Gaia spins!  No tofu burgers?

Yeah, no joke.  $3.69/lb?  Thanks, thin-skinned, worthless, dumbass community agitator.

Maybe the 70/30 or "marked down on the verge of going rotten" ground beef. Most stuff is over $4, or pushing $5 for the ground chuck.

I bought steak tips the other day. A year ago Market Basket sold them pre-marinated for $6-7 lb. Now you're lucky to find them for under $10/lb.

[lastparker]

I like the Foreman grills - they are perfect for grilling up burgers and whatnot for small numbers of people. The easy cleanup and indoor usage are added bonuses.

I have discovered that they are great for making panini-like sandwiches. I have put together some cheesy-meaty-veggie combinations that come out of the George Foreman grill better than anything I've gotten in a restaurant.

[Carl]

The first step to leave the hamburger in the store and go to a local slaughter house.