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OfflinegeokillsA
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A Burger.
    #1971857 - 10/02/03 03:09 AM (20 years, 3 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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InvisibleStein
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Re: A Burger. [Re: geokills]
    #1972003 - 10/02/03 06:12 AM (20 years, 3 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 06:33 AM (20 years, 3 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 07:49 AM (20 years, 3 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 08:03 AM (20 years, 3 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 09:42 AM (20 years, 3 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 03:08 PM (20 years, 3 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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··∙   long live the shroomery  ∙··
...π╥ ╥π...


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InvisibleShroomismM
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Re: A Burger. [Re: geokills]
    #1973621 - 10/02/03 05:39 PM (20 years, 3 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 07:33 PM (20 years, 3 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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··∙   long live the shroomery  ∙··
...π╥ ╥π...


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InvisibleGabbaDjS
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Re: A Burger. [Re: geokills]
    #1974136 - 10/02/03 08:22 PM (20 years, 3 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

FAMM.ORG             


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OfflinegeokillsA
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Re: A Burger. [Re: GabbaDj]
    #1984710 - 10/06/03 06:29 PM (20 years, 3 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 - 10/06/03 10:36 PM (20 years, 3 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 01:05 AM (20 years, 3 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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··∙   long live the shroomery  ∙··
...π╥ ╥π...


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OfflineAudi0
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Re: A Burger. [Re: geokills]
    #1985877 - 10/07/03 01:24 AM (20 years, 3 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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OfflineboO
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Re: A Burger. [Re: Audi0]
    #1986074 - 10/07/03 03:48 AM (20 years, 3 months ago)

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


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Invisiblefunkymonk
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Re: A Burger. [Re: boO]
    #1986636 - 10/07/03 11:32 AM (20 years, 3 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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InvisibleGabbaDjS
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Re: A Burger. [Re: geokills]
    #1986887 - 10/07/03 01:26 PM (20 years, 3 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.


--------------------
GabbaDj

FAMM.ORG             


Edited by GabbaDj (10/20/10 07:34 PM)


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OfflineRaadt
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Re: A Burger. [Re: geokills]
    #1986941 - 10/07/03 01:42 PM (20 years, 3 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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Raadt

-- 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 02:54 PM (20 years, 3 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 07:57 PM (20 years, 3 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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OfflineLiquidSmoke
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Re: A Burger. [Re: geokills]
    #1988187 - 10/07/03 08:30 PM (20 years, 3 months ago)

Quote:

geokills said:










Oh man that brings back alot of memories. I think that?s about all we ever ate throughout summer. Some joints, some beer, some burgers, and some lawn chairs.


God, I miss those days...


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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OfflinegeokillsA
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Re: A Burger. [Re: LiquidSmoke]
    #1988215 - 10/07/03 08:37 PM (20 years, 3 months ago)

What's there to miss?... there'll be plenty more where those came from  :spliff: :grin:
 


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OfflineLiquidSmoke
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Re: A Burger. [Re: geokills]
    #1988394 - 10/07/03 09:20 PM (20 years, 3 months ago)

Death to the school year... DEATH I tell ya!!


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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OfflineRaadt
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Re: A Burger. [Re: geokills]
    #1996582 - 10/10/03 09:37 AM (20 years, 3 months ago)

where's mine? ;p


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Raadt

-- 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]
    #1998119 - 10/10/03 04:52 PM (20 years, 3 months ago)

Heh, you were invited to come over for the midsummer bbq bash - you just stood us all up :devil:
 


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InvisibleCracka_X
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Re: A Burger. [Re: geokills]
    #2002304 - 10/12/03 11:12 AM (20 years, 3 months ago)

wow... *high five*


--------------------
The best way to live
is to be like water
For water benefits all things
and goes against none of them
It provides for all people
and even cleanses those places
a man is loath to go
In this way it is just like Tao        ~Daodejing


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Anonymous

Re: A Burger. [Re: geokills]
    #2002334 - 10/12/03 11:30 AM (20 years, 3 months ago)

:thumbup:

very nice!


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OfflineKremlin
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Re: A Burger. [Re: ]
    #2083104 - 11/08/03 03:29 AM (20 years, 2 months ago)

....

summers not too far away, is it?

--Kremlin


--------------------
"Human suffering has been caused because all too many of us cannot grasp that words are only tools for our use, and that the mere presence of a word in the dictionary does not mean it necessarily refers to something definitive in the real world"
--Richard Dawkins, "The Selfish Gene"

"It is the mind which creates the world about us, and even though we stand side by side in the same meadow, my eyes will never see what is beheld by yours."
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--Fyodor Dostoevsky


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OfflineLiquidSmoke
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Re: A Burger. [Re: Kremlin]
    #2084315 - 11/08/03 02:49 PM (20 years, 2 months ago)

I hope not.


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Re: A Burger. [Re: LiquidSmoke]
    #2085503 - 11/08/03 10:17 PM (20 years, 2 months ago)

LS when u comin down from Berk? We will have to grill it up at my apt.

--Kremlin


--------------------
"Human suffering has been caused because all too many of us cannot grasp that words are only tools for our use, and that the mere presence of a word in the dictionary does not mean it necessarily refers to something definitive in the real world"
--Richard Dawkins, "The Selfish Gene"

"It is the mind which creates the world about us, and even though we stand side by side in the same meadow, my eyes will never see what is beheld by yours."
-George Gissing

"Without a firm idea of himself and the purpose of his life, man cannot live, and would sooner destroy himself than remain on earth, even if he was surrounded by bread."
--Fyodor Dostoevsky


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Offlinedaba
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Re: A Burger. [Re: geokills]
    #2644149 - 05/06/04 01:51 AM (19 years, 8 months ago)

:drooling:


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OfflineLiquidSmoke
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Re: A Burger. [Re: geokills]
    #3000698 - 08/13/04 12:31 PM (19 years, 5 months ago)

After the unspoken acts of glutton that we have participated in this summer, it is time for this thread to be updated...




/me waits for geo's digi cam battery...


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Re: A Burger. [Re: LiquidSmoke]
    #3002192 - 08/13/04 07:43 PM (19 years, 5 months ago)

...


Edited by boO (02/11/05 07:55 AM)


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OfflineMeatSpace
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Re: A Burger. [Re: Stein]
    #3763987 - 02/10/05 07:40 PM (18 years, 11 months ago)

yummy burger. I'm glad you bumped this. I had one yesterday
w/ grilled onion and mushroom, swiss, mustard and lettuce


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InvisibleStein
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Re: A Burger. [Re: MeatSpace]
    #3764051 - 02/10/05 07:49 PM (18 years, 11 months ago)

...


Edited by boO (02/11/05 07:55 AM)


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OfflineBukakkeSake
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Re: A Burger. [Re: Kremlin]
    #3764845 - 02/11/05 12:11 AM (18 years, 11 months ago)

NEVER EVER SQUEEZE THE BURGER WITH THE SPATCHULA ITS A GOD DAM SIN!

This meat market near my place sells theses ground up Bacon sharp cheddar cheese burgers in a coarse ground. They cost a little more than their regular bomb ass fresh as hell beefy tasting ground beef but they are well worth it, put some sharp smoked cheddar cheese on there with fried onions and voila!

I always grill my hamburger buns. Tonight I ate Bear Burgers! and they were delicious.


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OfflineMeatSpace
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Re: A Burger. [Re: BukakkeSake]
    #3765597 - 02/11/05 06:00 AM (18 years, 11 months ago)




Thank You!


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:crankey:
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Edited by MeatSpace (02/11/05 10:34 AM)


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Invisiblesucklesworth
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Re: A Burger. [Re: MeatSpace]
    #3765766 - 02/11/05 07:43 AM (18 years, 11 months ago)

chew swallow repeat


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InvisibleGabbaDjS
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Re: A Burger. [Re: sucklesworth]
    #13365987 - 10/21/10 10:35 AM (13 years, 3 months ago)

Just some stuffed burger pics.



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GabbaDj

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OfflinegeokillsA
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Re: A Burger. [Re: GabbaDj] * 1
    #27964157 - 09/23/22 11:17 AM (1 year, 4 months ago)

Well, it's been almost 19 years, and I'm still making burgers. :yesnod:

     


I tend to prefer grain fed traditional beef, probably because that's what I was raised on, but anytime I drive by those densely packed all dirt full stink feed lots on I-5 it makes me feel pretty bad for the cows.  The improved ratios of the omega fatty acids in grass fed beef in addition to the ecological benefits of more responsible farming drive me to buy grass fed whenever it's available and not redonkulously priced.  These days it's pretty easy to come by around my parts, but I still crave more juiciness that it often doesn't deliver.

Case in point, the grass fed beef I got for this burger was 95% lean, so I cut in a fat slice of cured hickory smoked sous vide pork belly (Kirkland siggy style) and grated half an onion in to juicen it up!... add in a handful of secret hobo spices of course.  Pro tip: If you aren't using a proper meat grinder, heavily chill or freeze your belly so you can have an easier time mincing it up.

   


Don't forget to toasty them buns (buttery brioche in this case), and pay mind to your burger architecture!  Now I don't really mind if a burger gets messy, that's just the way the world spins sometimes, but when it comes together and holds together, that's pretty neat and I always make an effort to lean toward that end.

   



PS.  Looks like GabbaDj needs to get back to burgerin', as his stuffed burg porn is totes missin'. :nonono:


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OfflineForresterM
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Re: A Burger. [Re: geokills] * 1
    #27972530 - 09/28/22 04:00 PM (1 year, 3 months ago)

Yummmm...

I get the preference for grain-finished, steaks definitely take the cake in that department, but I've found a lot of fully grassfed ground locally that you really can't tell much difference, and I vastly prefer full grassfed not so much for added nutrients but for the lack of linoleic-acid and other crap that gets in the fat when you feed shit grains to cows.

Pro tip: get ahold of some beef tallow and cook the burgers in that instead of shit veg oil.  I now cook EVERYTHING in beef tallow and it is the bomb.  Plus, walmart.com sells it organic and grassfed for like $40 for this huge container.  Top off your cooked burger with a pat of butter and you'll never know it wasn't grain-fed!

(Haha 19yr old thread and you come back to it, I love it!)


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Repugnant is a creature who would squander the ability to lift an eye to heaven, conscious of his fleeting time here.
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Have some medicinal mushrooms and want to get the most out of them?  Try this double extraction method.


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InvisibleGabbaDjS
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Re: A Burger. [Re: Forrester]
    #27974180 - 09/29/22 03:54 PM (1 year, 3 months ago)

Quote:

Forrester said:
Yummmm...

I get the preference for grain-finished, steaks definitely take the cake in that department, but I've found a lot of fully grassfed ground locally that you really can't tell much difference, and I vastly prefer full grassfed not so much for added nutrients but for the lack of linoleic-acid and other crap that gets in the fat when you feed shit grains to cows.

Pro tip: get ahold of some beef tallow and cook the burgers in that instead of shit veg oil.  I now cook EVERYTHING in beef tallow and it is the bomb.  Plus, walmart.com sells it organic and grassfed for like $40 for this huge container.  Top off your cooked burger with a pat of butter and you'll never know it wasn't grain-fed!

(Haha 19yr old thread and you come back to it, I love it!)




Grass fed beef is nothing more than a marketing strategy to sell sub-standard meat that doesn't make the cut.  ALOT of it would never be sold in any grocery store that uses the minimum standard of "select".


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GabbaDj

FAMM.ORG             


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Re: A Burger. [Re: geokills] * 1
    #27974260 - 09/29/22 05:06 PM (1 year, 3 months ago)

No, grass is just what cows naturally eat and what their digestive systems are made to digest. Feeding them unnatural, unhealthy, usually gmo and pesticide ridden grain results in that crap going into the fat in the meat you eat. 
Say what you want about the grading or whatever, that has nothing to do with why loads of people eat and seek out exclusively grass-fed beef.


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Repugnant is a creature who would squander the ability to lift an eye to heaven, conscious of his fleeting time here.
-------------------

Have some medicinal mushrooms and want to get the most out of them?  Try this double extraction method.


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