Ingredients:
hamburger
chopped onions
mint
minced garlic
worchestershire sauce
red wine
seasoned salt
cilantro
Mix all together in a bowl. Patty burgers and cook.
How do you do yours?
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg710037#msg710037
I will be trying that one!
I like to mush in a little onion, canned chipotles and adobo sauce, cook em and top em with cilantro, red onion, tomato and chipotle mayo.
fatty likes burger
Ingredients:
hamburger
minced habanero
semi-malicious dandruff
sauteed onions
minced carrots
random herbs
accidentally spilled imperial stout
coarsely chopped elephant garlic
dietary yeast
inadvertent booger particulates
freshly chopped cilantro
put into a blender and pureed for a few seconds
sculpted into dildos and broiled
served in tacos with many leafy implements and steak sauce
At least, that's how I remember making them. I've been living with vegetarians for quite a while.
Yeah. From being here for five years, I've seen there is no excuse for making hamburgers with only ground beef. Even if all you add is a little salt, pepper and worschestershire sauce.
Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
What do you think?
I recently used fried onions (the topping usually reserved only for green bean casserole in the US, for some reason, though we use them for a variety of things here) in my sliders and they turned out goooood.
Quote from: Turdley Burgleson on May 11, 2010, 02:53:39 PM
Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
What do you think?
The researchers use a control, but there's no replication that I can see. Still, it looks replicatable, so I believe it.
Blockpage. Conclusion, please?
Quote from: Turdley Burgleson on May 11, 2010, 02:53:39 PM
Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
What do you think?
I am old school I guess but I never salt any meat until AFTER it is cooked.
LMNO
the short and narrow-- salting meat before it's ground causes the protein to break down and your meat goes all frompy and weird, but salting it after the patties are formed while cooking keeps the protein in tact-ish so the meat falls apart in your mouth and it's not rubbery n stuff.
I'M A GOOD SCIENCE INTERPRET DOCTOR!
I'll have to read up on that -- because who the hell salts the meat, then grinds it?
Not to mention, most people don't grind their own meat, they start with it pre-ground.
I "Grind" my own "meat" now and then.
In SRS thou, ground prok chops make great pie.
Also switch to sea salt of GTFO.
Quote from: LMNO on May 11, 2010, 03:57:57 PM
I'll have to read up on that -- because who the hell salts the meat, then grinds it?
Not to mention, most people don't grind their own meat, they start with it pre-ground.
People making sausage or meatballs salt meat before grinding. But then, someone who was accustomed to making sausage or meatballs would probably have already figured that out.
That's weird. Sausage, I understand, especially if you're making links; but with meatballs, I've always started out with pre-ground meat.
Quote from: LMNO on May 11, 2010, 06:48:15 PM
That's weird. Sausage, I understand, especially if you're making links; but with meatballs, I've always started out with pre-ground meat.
It depends on how much time I have and what I'm planning to do with it, but even with pre-ground meat I find I get a better texture if I knead the salt and seasonings into the meat and let it sit a bit before adding the breadcrumbs.
I often grind my own because very lean stew meat is cheaper than extra lean pre-ground beef or bison, and also because I can add lean pork or turkey. Most of the pre-ground stuff uses the fattiest scraps.
I don't have a grinder. :(
I use my Kitchenaid (sausage stuffer FTW!) but I see the cast-iron ones cheap secondhand all the time, and you can get them on eBay, too. Well worth it!
If I had a grinder I would grind ALL of my meats that I want ground.
It's one of the best ways to prevent food borne illnesses. You know where your shit is, you can clean and sanitize every single little part of it and you know exactly what's going in it.
Mmmmmmmm. Fresh grounds meats.
I like to eat raw meat, and a good way to make sure not to get sick is to marinate it in a brine solution before grinding it. I like to do a coarse grind of lean bison with onion and parsley, then eat it sprinkled with black pepper.
Quote from: The Lord and Lady Omnibus Fuck on May 12, 2010, 07:52:33 AM
I like to eat raw meat, and a good way to make sure not to get sick is to marinate it in a brine solution before grinding it. I like to do a coarse grind of lean bison with onion and parsley, then eat it sprinkled with black pepper.
I know we are all different but to me white pepper has a much better flavor.
Quote from: Hawk on May 12, 2010, 04:20:32 PM
Quote from: The Lord and Lady Omnibus Fuck on May 12, 2010, 07:52:33 AM
I like to eat raw meat, and a good way to make sure not to get sick is to marinate it in a brine solution before grinding it. I like to do a coarse grind of lean bison with onion and parsley, then eat it sprinkled with black pepper.
I know we are all different but to me white pepper has a much better flavor.
Black pepper is the whole berry, and white pepper is just the seed. I can see the appeal, as it has a crisper flavor, but I like the fullness of black pepper.
I'm not a fan of white pepper, and Nigel I'd eat the shit out of what you just described right thuuur.
Quote from: Turdley Burgleson on May 12, 2010, 04:52:40 PM
I'm not a fan of white pepper, and Nigel I'd eat the shit out of what you just described right thuuur.
:thanks:
Let's elevate the hamburger to hamburger steaks. With mashed potatoes and brown gravy. When I prepare this I don't add the chopped onions before making the patties. I prefer to saute them in an red wine and butter with crushed garlic and whole button mushrooms for a topper.
Quote from: Hawk on May 12, 2010, 04:58:47 PM
Let's elevate the hamburger to hamburger steaks. With mashed potatoes and brown gravy. When I prepare this I don't add the chopped onions before making the patties. I prefer to saute them in an red wine and butter with crushed garlic and whole button mushrooms for a topper.
Mmmmmm!
Quote from: The Lord and Lady Omnibus Fuck on May 12, 2010, 07:52:33 AM
I like to eat raw meat, and a good way to make sure not to get sick is to marinate it in a brine solution before grinding it. I like to do a coarse grind of lean bison with onion and parsley, then eat it sprinkled with black pepper.
Do you put that on toast or a slice of bread or something?
Over here we have something similar and it's called
Filet Americain ... :)
though if you buy it in the shop it's probably filled with preservatives, since it's raw meat after all. also it sounds like our variant has more spices and things in it than what you describe.
ah it's called Steak Tartare in english: http://en.wikipedia.org/wiki/Steak_tartare
QuoteFilet Americain
Are you sure this isn't a pound of ground beef wrapped in bacon, battered, deep fried, dipped in cheese sauce and topped with melted butter and whipped cream? ON A STICK!
edit- forgot quote
Quote from: Triple Zero on May 12, 2010, 05:32:02 PM
Quote from: The Lord and Lady Omnibus Fuck on May 12, 2010, 07:52:33 AM
I like to eat raw meat, and a good way to make sure not to get sick is to marinate it in a brine solution before grinding it. I like to do a coarse grind of lean bison with onion and parsley, then eat it sprinkled with black pepper.
Do you put that on toast or a slice of bread or something?
Over here we have something similar and it's called Filet Americain ... :)
though if you buy it in the shop it's probably filled with preservatives, since it's raw meat after all. also it sounds like our variant has more spices and things in it than what you describe.
ah it's called Steak Tartare in english: http://en.wikipedia.org/wiki/Steak_tartare
I just call mine "raw meat", but I guess it could be steak tartare. Usually there's an egg on Steak Tartare though, and capers. I am not fond of capers.
I don't like to eat mine on toast, I just eat it with a fork. The parsley is crucial.
Sometimes I make a version that's a lot more like poke, with a bit of soy sauce, rice vinegar, seaweed, and sesame oil. Totally good.
Quote from: Turdley Burgleson on May 12, 2010, 04:52:40 PM
I'm not a fan of white pepper, and Nigel I'd eat the shit out of what you just described right thuuur.
Squid gets the butt-flu, ITT.
:lulz:
Never noticed that divet trick with beef patties. Very very very...
Yes.
It is good. Mm.
I usually add a garlic and minced red pepper mix to my burgers.
Quote from: Turdley Burgleson on May 11, 2010, 02:53:39 PM
Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
What do you think?
The pre salted one actually looks really good, just not for hamburgers.
Mmmmm this thread made me grind up some meat and onions, which I am now stuffing into a hole in my face. :mrgreen:
I can't remember what Payne put in his burgers but he is good burger making spag. Mmm.
Quote from: The Lord and Lady Omnibus Fuck on May 13, 2010, 10:11:29 PM
Mmmmm this thread made me grind up some meat and onions, which I am now stuffing into a hole in my face. :mrgreen:
the face hole? :aaa:
Quote from: NotPubli on May 14, 2010, 03:28:07 AM
Quote from: The Lord and Lady Omnibus Fuck on May 13, 2010, 10:11:29 PM
Mmmmm this thread made me grind up some meat and onions, which I am now stuffing into a hole in my face. :mrgreen:
the face hole? :aaa:
YES
I FEEL SO DIRTY!
OK, made some burgers from scratch for the first time last night... they sort of fell apart on the grill. Is there a trick? Did I simply not pack them tight enough?
Need more details. Type of meat, flavorings, etc.
Quote from: LMNO on May 17, 2010, 07:34:08 PM
Need more details. Type of meat, flavorings, etc.
I basically used your recipe, except that it was ground sirloin, and I didnt add the capers.
Ground sirloin may have been too lean.
That could very well be it, except that I mentioned this to my wife last night and she informed me that it was not in fact ground sirloin, but plain medium ground beef. So I'm an idiot who doesn't know what he cooks with, and can't make a hamburger.
Sounds like you needed a gluing agent, some use egg, some use breadcrumbs, etc. I'm no expert, but it sounds like they were a mite on the dry side and that's why they fell apart.
Binding agent and keep em in the fridge before and after you form em.
They may have been too coarse a grind, or just needed to be worked a little more.
I prefer bison meat over cow meat. I follow my grandmother's recipe for meatloaf, actually, though I leave out the ketchup and Italian spices. So it includes egg and torn bread slices as a binding agent. I use onion and garlic, but I usually balance this with garlic powder and onion salt as well. Also, black pepper. Sometimes I mix a little celery salt in just for the hell of it. Oh, and parsley flakes to make it look like I use fancy herbs without actually adding anything that makes a difference in flavor. The best thing I can think of to do with the finished burger is to eat it between two halves of a native american fried bread wad with all the works (lettuce, tomato, raw red onion, whatever condiments you want, even mayo).
Also, I once made burgers by following a wonton soup recipe. The filling used ground pork, soy sauce, oyster sauce, seseme oil, rice vinegar, garlic, corn starch, white pepper, salt, and sugar. (and shrimp if you want it) I think that's it, can't remember the exact amounts. Turned out alright.
I like bison quite a bit, especially for poke or steak tartare, but the very low fat content makes it less than ideal for some recipes.
Strangely, I have been unable to find hump in local groceries... only bottom round.
Elk is delicious. Very lean.
I love elk! Also venison. It's been a long time since I had any, sadly. I should go hunting up on the property this fall.
I laughed when my wife found out she was eating venison that my uncle hunted and dropped her sloppy joe, exclaiming "oh no! bambi!" I finished it off for her.
Quote from: The Lord and Lady Omnibus Fuck on May 26, 2010, 07:09:18 PM
I love elk! Also venison. It's been a long time since I had any, sadly. I should go hunting up on the property this fall.
We usually make jerky from the venison.
I am currently very irritated because it appears that even though we own 20 acres of forestland in Washington, I would have to pay the non-resident license price to hunt on it. Fuck that, it's bullshit! There isn't $800 worth of meat on an elk.
Quote from: The Lord and Lady Omnibus Fuck on May 26, 2010, 07:47:57 PM
I am currently very irritated because it appears that even though we own 20 acres of forestland in Washington, I would have to pay the non-resident license price to hunt on it. Fuck that, it's bullshit! There isn't $800 worth of meat on an elk.
Lie.
Quote from: Hawk on May 26, 2010, 07:53:33 PM
Quote from: The Lord and Lady Omnibus Fuck on May 26, 2010, 07:47:57 PM
I am currently very irritated because it appears that even though we own 20 acres of forestland in Washington, I would have to pay the non-resident license price to hunt on it. Fuck that, it's bullshit! There isn't $800 worth of meat on an elk.
Lie.
I would, gladly, but they require proof, and I have no intention of getting a WA driver's license.
:sad:
I made hamburgers tonight, very tasty:
Ground beef
Diced onion
Grated Carrot
Diced chilli (a New Mexican I think, we don't get a large range of chillies here)
Soy Sauce (because after reading that thing about not salting your burgers, I decided soy sauce should make an ok substitute)
Fish Sauce
Egg
I also placed a bit of cheese in the middle of one, so it would melt while cooking, and give me a nice gooey, cheesy centre.
Guys:
I'm off egg and dairy, is there anything else I can use for hanburger mixes?
Quote from: Sigmatic on August 07, 2010, 05:58:56 PM
Guys:
I'm off egg and dairy, is there anything else I can use for hanburger mixes?
Dude making burgers doesn't require egg,
I've never put egg in a burger I've grilled before and they come out perfect.
TRUE
But the burger meat we bought is kinda crapsack, and needs help... :(
Maybe I'll just do sloppy joes.
mix with spices
or make sloppy joes.
I AM A GENIUS!
Just made byrgers for Pix and I.
Easy as shit, just coarse minced beef, half an onion, some parsley, salt'n'pepper and some breadcrumbs... and ALE, BITCHES.
Into the fridge for an hour, formed patties and (due to lack of complete cooking facilities here) quickly fried in a pan.
Sweet!
Also put some brie and tomatos and such all up in the buns.
Note: Pixie is now totally content and falling asleep. I didn't even spike the burgers, they're just that good.
sounds like YUM
I should totally make my own burgers soon, I got ready made ones from the supermarket, they were on special offer. And even though they were the quality story brand type, not the ultra cheap deep-frozen "possibly not actually meat" kind, I still didn't really like the way they tasted.
However no garlic?
Ale? In hamburgers?
Quote from: Sigmatic on August 09, 2010, 05:29:42 PM
Ale? In hamburgers?
I say, why not? :)
(and IMO it's better than drinking the stuff :-P)
Quote from: Triple Zero on August 09, 2010, 06:38:43 PM
Quote from: Sigmatic on August 09, 2010, 05:29:42 PM
Ale? In hamburgers?
I say, why not? :)
(and IMO it's better than drinking the stuff :-P)
recipie called for stout, but Newcastle Brown works just as well.
"stout" is the Dutch word for "naughty/bad".
(/random Dutch trivia)
If I ever get to those parts, I'll make sure to order their naughtiest beer.
Quote from: Sigmatic on August 16, 2010, 10:31:49 AM
If I ever get to those parts, I'll make sure to order their naughtiest beer.
:lmnuendo: (yes, it's redundant, but too much is better than not enough)
And cookin' wiff booze is always right.
Even if it doesn't happen to end up in the dish.
Another bit of advice I learned about grilling burgers, for newbies: Don't go crazy flipping them. It takes a bit of practice if you're not experienced, but eventually you'll learn about how long it takes for one side to finish cooking, and then the other.
If you flip it a dozen times your burger will get dizzy and lose its sense of direction. And there's only ONE direction it should be going.
Quote from: Cainad on August 16, 2010, 11:01:47 PM
Another bit of advice I learned about grilling burgers, for newbies: Don't go crazy flipping them. It takes a bit of practice if you're not experienced, but eventually you'll learn about how long it takes for one side to finish cooking, and then the other.
If you flip it a dozen times your burger will get dizzy and lose its sense of direction. And there's only ONE direction it should be going.
INTO UR MOUF?
Yeah, that often gets overlooked by beginners. The best meats are done low and slow, with a certain amount of neglect. They don't brown well if you move them, and they don't take on smoke flavor if the lid is off.
Quote from: Sigmatic on August 07, 2010, 05:58:56 PM
Guys:
I'm off egg and dairy, is there anything else I can use for hanburger mixes?
Egg whites (comes in a carton) and Ritz crackers for the binder. If egg whites don't work for you use a corn starch and cold water mix along with the Ritz crackers.
(You can use a roux if you really like the taste of flour, but butter is critical to a roux.
Quote from: Nast on August 16, 2010, 11:06:13 PM
Quote from: Cainad on August 16, 2010, 11:01:47 PM
Another bit of advice I learned about grilling burgers, for newbies: Don't go crazy flipping them. It takes a bit of practice if you're not experienced, but eventually you'll learn about how long it takes for one side to finish cooking, and then the other.
If you flip it a dozen times your burger will get dizzy and lose its sense of direction. And there's only ONE direction it should be going.
INTO UR MOUF?
PERVERT
All this talk of...
orifices is positively unsettling.
Er, I mean, yes.
Quote from: Sigmatic on August 16, 2010, 11:08:21 PM
Yeah, that often gets overlooked by beginners. The best meats are done low and slow, with a certain amount of neglect. They don't brown well if you move them, and they don't take on smoke flavor if the lid is off.
Cooking is the art of patience.
Quote from: Charley Brown on August 16, 2010, 11:22:15 PM
Quote from: Sigmatic on August 16, 2010, 11:08:21 PM
Yeah, that often gets overlooked by beginners. The best meats are done low and slow, with a certain amount of neglect. They don't brown well if you move them, and they don't take on smoke flavor if the lid is off.
Cooking is the art of patience.
I don't have that problem, I more have the problem of inattentiveness when cooking
I COOK WITH RAGE AND VIGOR!!
keeps the meat tender.