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Saturday night is home burgin night
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Feb 28, 2016 04:00
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| # ? Jun 7, 2024 11:45 |
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GnarlyCharlie4u posted:Some serious burg game going on lately. I absolutely love red onions on all burgs and sandwiches, but that might even be too much for me! Otherwise solid - what kind of cheeses?
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Feb 28, 2016 21:52
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Why did I read this thread when I'm hungry but know I can't eat for 2 hours? 
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Feb 28, 2016 22:30
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beerinator posted:
mine eyes have seen the glory 
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Feb 29, 2016 03:00
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THE MACHO MAN posted:I absolutely love red onions on all burgs and sandwiches, but that might even be too much for me! Otherwise solid - what kind of cheeses? provalone and a nicely aged cheddar. the middle half of the onion was gone, it was just the right amount. I wanted a nice crunch, and I got it.
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Feb 29, 2016 05:22
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I usually put a full slice of white onion on my burgs. gently caress tha allium police.
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Feb 29, 2016 06:36
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Jehde posted:I usually put a full slice of white onion on my burgs. gently caress tha allium police. vidalia onion. Sweet ones, like Texas sweet. I'll cut that bitch an inch thick and slap it on there.
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Feb 29, 2016 16:38
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Does anyone have a soft (plain or sesame) white burger bun recipe they would recommend?
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Feb 29, 2016 16:50
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General consensus so far are these king Arthur flour burger buns. I made them successfully and I can't bake for poo poo. They are pretty worthy if you don't like the super light brioche or whatever: http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe I have burged a bit lately, including a homemade, will post at some stage when I can be bothered
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Mar 1, 2016 08:55
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Casu Marzu posted:
Hi burg thread. Why the hell are you on page two!? Shameful. Anyway, I'm quotin this cuz Sean Brock's cookbook, Heritage, has a recipe for this burg and I got a craving for it.  Here's my attempt. Did a rough grind of chuck with a bit of flank and a tiny bit of bacon mixed in, 3 oz patties cooked on a flat top in rendered beef fat smashed style, shaved onion under the cheese, Brock's burg sauce on top and bottom of a potato roll. Wedges were parboiled in vinegared and salted water, dried off, dusted with seasoned cornstarch and wok fried. So drat good. I think I got it like 95% as good as the restaurant's.
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Mar 6, 2016 04:54
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Casu Marzu posted:Hi burg thread. Why the hell are you on page two!? Shameful. Anyway, I'm quotin this cuz Sean Brock's cookbook, Heritage, has a recipe for this burg and I got a craving for it. you done well, intrepid burgoon
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Mar 6, 2016 04:59
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Casu Marzu posted:Hi burg thread. Why the hell are you on page two!? Shameful. Anyway, I'm quotin this cuz Sean Brock's cookbook, Heritage, has a recipe for this burg and I got a craving for it. nice instagram filter on your burger
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Mar 6, 2016 06:05
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Here's some tasty burgers I've consumed    They were all amazing
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Mar 6, 2016 11:51
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Good burgs. Good times. I'm going for a Mothers Day [uk edition] meal. Burgs will be consumed.
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Mar 6, 2016 12:17
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I noticed the supermarket near me selling heinz mustard pickle yesterday so bought some and its a really good burger condiment
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Mar 6, 2016 22:17
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Jose posted:I noticed the supermarket near me selling heinz mustard pickle yesterday so bought some and its a really good burger condiment Cool
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Mar 6, 2016 23:23
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I was gonna burg tonight, but I'm already over my daily calorie allotment so I gotta wait till tomorrow.  Shame because I just bought some chipotle mayonnaise at the store that I've been wanting to try.
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Mar 7, 2016 01:47
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So I've been wondering about how safe it is to eat burgers rare or medium rare, or even medium, when prepared from supermarket ground beef? I'm talking about the the shrink wrap plastic tray product you'd get from WalMart and such. I've found them pretty good for burgers on the cheap. I'm getting into preparing my own burger mixes after borrowing a friend's grinder once and trying out different recipes. (I've settled on a mix of shortrib, oxtail, and chopped up braised beef tendon. I find it  ) And as I understand it, as long as the beef you put in is good quality and fresh, eating it rare is no problem, right? Could the same be said for pre-packaged ground beef?
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Mar 10, 2016 06:57
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Any piece of the meat that has been exposed to the air should be considered contaminated and should be cooked to 165 at least. Steaks you can get away with rare because you're still cooking the outside past the danger zone. With ground meat the whole thing is germ ville. You're probably not going to die though. Go nuts.
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Mar 10, 2016 07:04
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yeah when ground beef gets... ground... the bacteria on the surface of the original steak gets mixed in. if the middle of the meat gets above 40, that bacteria starts growing. i still do make burgs mid-mid rare sometimes but just know the risks.
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Mar 10, 2016 07:22
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This is slightly off topic, on a similar note - what's the deal with beef tartare being served raw then? I realize it's (supposed to be) hand cut rather than run through a grinder, but it's still mixed generally which would have the same effect. Is it not supposed to get above 40 between the kitchen and being eaten? Personally, I've fine eating a medium burger at any reputable place. Mid rare is a bit too much for me on burgers because of the texture, but I'm generally not a huge fan of tartare for the same reasons. Edit: Kinda figured as much, that makes sense. Shooting Blanks fucked around with this message at 09:26 on Mar 10, 2016 |
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Mar 10, 2016 08:53
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The difference there is it's generally being prepared from a fresh cut stored under controlled conditions and served immediately. Even if it warms up, there simply isn't time for anything to grow. With supermarket ground beef, it's generally ground in bulk, which gives bacteria time to multiply a bit even if they don't immediately produce any kind of toxins. You just can't have as tight control over the meat's exposure and conditions as you can with a single dish prepared by an expert.
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Mar 10, 2016 09:23
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I made all my burgs at home med rare. But I'm a also grinding good quality chuck and other cuts that have had limited surface/air exposure. I go medium when I eat out cuz im not a fan of food poisoning.
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Mar 10, 2016 13:43
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Norns posted:I go medium when I eat out cuz im not a fan of food poisoning. I go medium when I eat out, mainly because I don't know how loose the restaurant's patty is going to be. A loosely packed medium rare burger is not really something I enjoy. Maybe I'm lucky, but I always cook medium rare burgers at home and I don't think any of them have made me sick.
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Mar 10, 2016 16:32
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This was posted on imgur:            
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Mar 11, 2016 13:07
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Palpek posted:This was posted on imgur: Those are some post-hipster level burgs right there. Nicely photographed though, I've missed these kinda posts.
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Mar 11, 2016 13:33
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Tempura kimchi sounds loving delicious. Taking that idea.
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Mar 11, 2016 13:40
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I'd eat those burgs but I don't think I'd order them.
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Mar 11, 2016 15:02
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Gamerofthegame posted:I'd eat those burgs but I don't think I'd order them. I'd probably do the same, minus the non-traditional buns. Just can't get down with those
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Mar 11, 2016 17:06
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I've had rice buns on shrimp burgs before. Good that way
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Mar 11, 2016 17:41
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"Harissa Tomei" is a loving masterstroke.
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Mar 12, 2016 00:09
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Whatever happened to the beefy cheesy boys? Cheese meat cheese cheese meat and that's it!
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Mar 12, 2016 07:32
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on the opposite end of the spectrum from hipster burgers, whatever happened to the BK stackers? those were my go-to cheap burg back when they were new, but apparently they got rid of em a few years back or something cause i never see them the rare occasion i go there these days
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Mar 12, 2016 07:45
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It's all about the little bacon double cheeseburgers from the dollar menu at BK. Definitely my go-to shameful fast food burg.
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Mar 12, 2016 16:54
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those hipster burgers probably taste good and all but give me a proper cheese burger w/o loving chickpeas please
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Mar 12, 2016 17:06
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WTF BEES posted:It's all about the little bacon double cheeseburgers from the dollar menu at BK. Definitely my go-to shameful fast food burg. Order a rodeo cheeseburger.
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Mar 12, 2016 18:29
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Secret Spoon posted:Order a rodeo cheeseburger. Oh gently caress.... How has this wonder evaded me for so long????
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Mar 12, 2016 22:45
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I should have taken pics but we burged. Very simple, was kinda tired of burgs with too much stuff - salt and pepper on the beef, a proper smashed pair of patties for each burg with some sliced cheddar between and nothing on but bacon, sauteed onions and lettuce. That's it. Well, and some dijon mustard. Man, they were loving great.
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Mar 13, 2016 09:22
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Fututor Magnus posted:So I've been wondering about how safe it is to eat burgers rare or medium rare, or even medium, when prepared from supermarket ground beef? I'm talking about the the shrink wrap plastic tray product you'd get from WalMart and such. I've found them pretty good for burgers on the cheap. IMO sidestep the issue entirely by just making a smashed burger, by the time it gets a good sear it will cook it all the way through and will remain juicy because it never stayed on the heat long enough to dry out. Cooking to doneness is for steaks, where the characteristics of the meat can actually be preserved by virtue of not being sent through a grinder.
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Mar 13, 2016 12:25
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| # ? Jun 7, 2024 11:45 |
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Yup. If you crush your burgs like I do and the patties are maybe 1/3 of an inch thick, doneness isn't really an issue.
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Mar 13, 2016 13:55
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