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OfflinegeokillsA
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A Burger.
    #1971857 - 10/02/03 05:09 AM (13 years, 2 months ago)

Poking around here, I've noticed that there is no thread dedicated to a good burger.  Seeing as I'm a big fan of the bbq, and definitely lovin' the various good burgers in town (stay F.I.T. -- eat Fatburger, In-n-Out, & Original Tommy's :wink: ), I've decided to outline a pictorial of a typical day at the grill for yours truly.

Spice is nice, and I love to add
as much flavour to anything as possible.  Not
picutred, but definitely loved and used is Lea
& Perrins Worcestershire Sauce.



I recommend forming your own patties from
ground meat.  My personal favorite is to use
the 80% lean ground beef.  If you use too
lean of a meat, you run the very real risk of
cookin' up a dry burger  :shocked:

After workin' the patty out by hand molding it
into a ball, pressin' the edges and flatening it,
it's time to marinade.  For this burger I used
a Worcestershire bath, topped off with a liberal
helping of ground cayenne pepper and onion
powder.  Sits at room temperature for ~30min.



Any good burger has onions on it. Some may
like 'em raw, others plain grilled.. I take mine
with some e.v. olive oil (in this instance basil
flavoured, but that's not necessary) sprinkle
with more cayenne pepper and fresh ground
black pepper.  Fry 'em up 'til they get golden,
I like to leave a little crunch in 'em.



Of course we have lettuce.  This is red leaf.



After the marinade, the patty goes on the
grill.  I keep my grill cranked up to the high-
est setting so it will slightly char the outside
of the meat, but keep it moist and just a bit
pink on the inside. 

Upon grill placement, I will dash some spice
on the patty, in this case a Montreal "Grill
Mates" all purpose blend.  When using salts,
you always want to put them on just before
grilling - otherwise it will draw out the mois-
ture from your meats!



When the patty gets a bit puffy and golden
on the edges, I usually go for the flip



Grill marks are always nice - this grill is hot
enough that it only takes another 2-3 min-
utes to finish off this bad boy.  I throw a
slice of cheese (like it to be sharp cheddar,
but American is the only one in the house)
on the burger just a minute before it is done
and close the grill lid.  At this time or just
before, one should also throw their buns on
the grill if they like the toasted effect.



Spiralin' on those condiments.  Here we see
ketchup and spicy brown mustard.  Some
may want to consider a thin layer of mayo
on the top bun.. or even crazy things like
Ranch or BBQ sauce.



On with the onions



Then pile on some hand leafed lettuce and medium sliced sliced tomato, along with some more onions and..

Behold! A burger:




Attention: This is only a representation of a good burger.  Please do not attempt to eat your monitor.

Bonus items on any burger might include: avocado, bacon, red onion, many different base meats & cheeses, chili; or less traditionally: pinapple, cilantro, canadian bacon, hot sauce, and anything you could think to slap inbetween two pieces of bread.  Enjoy eating :cool:
 
 


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InvisibleSteinM
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Re: A Burger. [Re: geokills]
    #1972003 - 10/02/03 08:12 AM (13 years, 2 months ago)

:thumbup: :thumbup: :thumbup: :thumbup: :thumbup:
Burgers rule! 


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OfflineJackal
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Re: A Burger. [Re: geokills]
    #1972022 - 10/02/03 08:33 AM (13 years, 2 months ago)

Now that's what a burger should be like!


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Offlinestefan
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Re: A Burger. [Re: Jackal]
    #1972093 - 10/02/03 09:49 AM (13 years, 2 months ago)

indeed!

too bad burgers don't stay good in the mail because if they did you could send me one :grin:


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OfflinepsilocybinjunkieM
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Re: A Burger. [Re: stefan]
    #1972120 - 10/02/03 10:03 AM (13 years, 2 months ago)

sweet!
I also like mushrooms on my burger!


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Invisiblezeta
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Re: A Burger. [Re: geokills]
    #1972327 - 10/02/03 11:42 AM (13 years, 2 months ago)

That's a good looking burger.
But what's with the cheese? It looks artificial


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OfflinegeokillsA
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Re: A Burger. [Re: zeta]
    #1973234 - 10/02/03 05:08 PM (13 years, 2 months ago)

Yea, unfortunately that is processed Kraft American "Deluxe" Cheese.  I would almost always prefer some sharp cheddar or swiss, or even some smoked mozzerella or jarlsburg... but you gotta work with what ya got on hand.  Mushrooms are a good call for a burger, and I would have loved to have a larger heartier onion or potato bread bun. 

But this is simply an example of the beginning... the possibilities are endless :cool:
 


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InvisibleShroomismM
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Re: A Burger. [Re: geokills]
    #1973621 - 10/02/03 07:39 PM (13 years, 2 months ago)

Even so... that's a banging burger.
I like to roll the meat into a ball and poke holes in it and fill them with Worcestershire sauce, then make it into a patty, before I marinate it  :laugh:


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OfflinegeokillsA
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Re: A Burger. [Re: Shroomism]
    #1973997 - 10/02/03 09:33 PM (13 years, 2 months ago)

Yea, that's a good way to do it too.  I pinched the edges of my patty to make a shallow bowl in the top and the worcestershire was completely absorbed by the time it went on the grill.  I also think that by making the edges of the patty beefier, you get more of an even cook in the center :cool:

I'm no connoisseur, but at the time I was drinkin' this 1995 Muscat Alexandria and it was one of the best wines I've had the pleasure of drinking
   


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InvisibleGabbaDj
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Re: A Burger. [Re: geokills]
    #1974136 - 10/02/03 10:22 PM (13 years, 2 months ago)

Im a gona hang that pic on my wall..

Nice.

Ever stuff a burger with cheese before grilling? I like em that way with sauted mushrooms on top.


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GabbaDj

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OfflinegeokillsA
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Re: A Burger. [Re: GabbaDj]
    #1984710 - 10/06/03 08:29 PM (13 years, 2 months ago)

Stuffin' a burger with cheese?  That sounds like a sweet idea!!  How you go about it?  I imagine you just take a rectangular chunk of cheese and build the patty around it?  ... what if the burger patty gets porous and cheese starts drippin' everywhere?  teach me :grin:
 


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Invisibledaussaulit
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Re: A Burger. [Re: geokills]
    #1985445 - 10/07/03 12:36 AM (13 years, 2 months ago)

Whats a good way to keep from burgers from breaking apart when your cooking them?


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OfflinegeokillsA
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Re: A Burger. [Re: daussaulit]
    #1985851 - 10/07/03 03:05 AM (13 years, 2 months ago)

Well for a burger to keep together, it's gotta be made propa before it even hits the grill.  When you make your patties, ensure you're compacting the meat enough.  I roll the ground meat (1/4-1/3 lb) in a ball and 'play catch' with myself to make it into a giant meatball shape.  Then I press it flat between the palm of my hands and place on a plate or other smooth flat surface. 

From there I just make sure that the thing is evenly molded and if the edges are looking scketchy you can always reinforce the danger-zone by kneeding the meat towards the outer regions, or simply mashing in the disgruntled patch of meat and reforming the patty a bit.  As stated above, I also like to make the edges a bit beefier than the center as the rim gets exposed to a lotta heat and cooks much quicker - the raised edge also works well for placing a marinade prior to cooking :spliff:
   


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OfflineAudi0
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Re: A Burger. [Re: geokills]
    #1985877 - 10/07/03 03:24 AM (13 years, 2 months ago)

to stuff a burger with cheese, make 2 thin patties and sandwich the cheese ( i like mozzarella or swizz) in between and seal them off.


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OfflineboOM
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Re: A Burger. [Re: Audi0]
    #1986074 - 10/07/03 05:48 AM (13 years, 2 months ago)

haha nice one mate...reminded me of that bbq we had at your place :tongue:


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Re: A Burger. [Re: boO]
    #1986636 - 10/07/03 01:32 PM (13 years, 2 months ago)

If you add an egg to the beef when your mixing it up, that'll help hold it together as well...


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InvisibleGabbaDj
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Re: A Burger. [Re: geokills]
    #1986887 - 10/07/03 03:26 PM (13 years, 2 months ago)

No real rhyme or reason to stuffing cheese in a burger..  I like to use shredded cheese or blue cheese, mix it with mushrooms, garlic, salt and pepper.  Make the stuffed burgers just like you would make ravioli.
If some cheese comes out while cooking, consider that a bonus.


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GabbaDj

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Edited by GabbaDj (10/20/10 09:34 PM)


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OfflineRaadt
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Re: A Burger. [Re: geokills]
    #1986941 - 10/07/03 03:42 PM (13 years, 2 months ago)

If your burger was spicy muscat wouldn't be a bad pairing, though it's a little sweet for 'typical' pairing.

One of my favorite wines though, that burger is making my mouth water while @ work. I just ate a bagel with creme cheese. It didn't do justice.


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-- The information I provide is only information from readings, growing of gourmet mushrooms, and second hand stories--


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OfflinegeokillsA
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Re: A Burger. [Re: Raadt]
    #1987137 - 10/07/03 04:54 PM (13 years, 2 months ago)

> If your burger was spicy

It sure was  :laugh:


> a bagel with creme cheese

You gots to throw some sliced red onion, smoked salmon, and dill on that mofo  :rasta:
 


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Offlinethe man
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Re: A Burger. [Re: geokills]
    #1988069 - 10/07/03 09:57 PM (13 years, 2 months ago)

stop burger from falling apart answer:

add a egg white or whole egg
break up bread into crumbs
work the the patty in your hand so the whole thing is smooth espesially the sides..and dotn just push a ball flat.

i wish i had a indoor grill

peace


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And Moses Said "Let my mushrooms grow!"


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