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elleng (48,211 posts) Mon Jun 23, 2014, 08:53 PMDeconstructing the Perfect BurgerHow 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
cbayer (132,170 posts) Tue Jun 24, 2014, 07:06 AM1. 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.
elleng (48,211 posts) Tue Jun 24, 2014, 01:37 PM2. 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 PM3. 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 PM4. 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 PM5. 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
I doubt coach would appreciate steak tartare or sashimi.
Burger, 80/20, medium. Bacon, cheddar, lettuce, tomato, grilled onion, mayo.Done.
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.
Who can afford ground beef in this economy
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
What?!?!?!? Gaia spins! No tofu burgers?Yeah, no joke. $3.69/lb? Thanks, thin-skinned, worthless, dumbass community agitator.
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.