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Discussion in 'Bad Dog Cafe' started by Bones, Dec 9, 2019.
30% fat because the fat is the meat, and the meat is the vegetable.
its a vegan thing. everytime they don't eat meat, they tell us.
50% lean beef, 50% spicy Italian sausage.
It don't get much better than that.
Here, this may help:
I'll be right over, ya like onionrings
#2 is ground brisket. #1 is ground beef from the German butcher. The ground beef is always fresh and very tasty, the day's trimmings with just about a perfect balance between fat and lean. Always a little black pepper. We don't need salt if we use toppings. My wife and I both like sautéed onions. I like Kerry Gold Irish cheddar. This is a case where the cast iron skillet works better than the outdoor grill. There's something about the fat burned on the outside that adds flavor. It also allows a quick cover to melt the cheddar quickly. This makes me want to drive the two miles out of the way to the butcher on my way home tonight.
My apologies - I missed the thread. Anyhow, I don't use chorus either.
I use the regular 80/20, but I add chopped onions to it. I wouldn't make a burger with just meat unless it was for a kid.
80/20 and top it with sauerkraut. Home made sauerkraut.
Those short ribs ... when butchering beef we'd specifically keep them out of the hamburger grinder because they really overcharge the fat content.
So if you are using 100% short ribs ... what starts out as a hockey puck sized patty ends up as a burger the size of a fifty cent piece. But it's just a seasoning for the rest of the stack of toppings anyway
I like brisket and short ribs. A few years ago I did a series of tests when I got my meat grinder. What I found was that all the burgers were good when you grind them fresh. If you handle it properly you get way less compression than when you buy it already ground. Just like with playing guitar, a little compression can be a good thing, but too much compression and you lose the dynamics. So keep the patties as loose as possible without them falling apart.
Come to think of it, I don't really remember much about my ground beef tests other than I liked brisket and short ribs. Maybe I'll have to have another burger shootout after the new year.
not my experience at all, yes fatty but cooked medium rare, not much shrinkage at all and very tasty.
Depending whatever I want it could be simple salt/pepper/garlic powder or Worcestershire/salt/pepper/garlic or Cavenders (with or without Worcestershire) or Weber Deluxe Hamburger seasoning or ...........
We prefer rare to medium rare so a 1/3 lb patty is about 2-3 minutes, turn for about 2 minutes, turn & add sliced cheese or sprinkle feta on top and remove after 30 seconds or so
We’re not really precise. After all, it’s a burger not a top end steak
Like @Peegoo (that felt weird to type out) I use a 50/50 mix of lean ground beef and Italian sausage. I use mild though. I toss in an egg, a shake of onion and garlic powder plus some extra fennel seeds. Bread crumbs for stickiness and make em in to patties.
Or if you don't like patties, this is also my meatloaf recipe.
Wow. Ground short ribs in your burger?
When is dinner?
My favorite is elk and venison combo, but rarely have I had both available at the same time. I love my neighbor's bear and beef breakfast sausage, but his bear burgers taste terrible to me. So, don't add bear meat in the future.
Ya know, I am just gonna have to buy some short ribs and grind it up to try. It sounds so good. And it's all your fault.
Have to cook hamburgers on the grill. After that, hasn't been mission critical to design what cut of beef is involved, though typically it's ground round.
But, lately, we've been using buffalo burgers. Pretty tasty, IMO, although I know other folks don't care for it. For seasoning, we use either Montreal seasoning or Tony Chachere's or sometimes a little of both. Moose burgers are pretty good, too, but just not generally available in this neck of the woods.
...reminds me of saying I heard in Romania, which translates as "In Romania, the best vegetables are the pork."
It’s kinda funny, somewhat related, Iv been wanting to get into making my own mix, but lately at home I’m preferring a burger patty, with cheese, and eating it like a small steak with a fork and a knife with mustard. No bun, no other toppings... that said best burger I’ve ever had was a mix of chuck, sirloin, brisket, and I think pork sausage... might be remembering that wrong.
Chuck roast, cubed
1/2 tsp Kosher salt per lb.
Small dash each of onion and garlic powder per lb. Not too much.
Mix ingredients together, then grind fresh. Don’t go too lean: Fat = Flavor. Loosely form patties. Grill or fry.
I like to season before grinding. The less handling, the better the texture and taste.
I don’t mix; always 100% beef for burgers. 85/15, ground round. I generally don’t mix in any other meats for beef dishes other than for meatloaf, when I add in some ground bacon. If I want some pork flavor in any beef dish, I’ll cook the beef in bacon fat. I’m also not a “plain burger” guy though, so despite the fact that I love beef flavor, for burgers, I pile on bacon, hatch green chiles, a fried egg, aged cheddar and chipotle ketchup. When I want to be a beef purist and “not add anything except salt and pepper” I cook a ribeye. This thread is funny