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Norns posted:Just don't add breadcrumbs and you're alright. But the real point is, if you *need* breadcrumbs to keep your burg together, you already hosed up. Learn to burg better. (hint: make your patties by hand) Norns posted:Truth be told, my wife loves big chunks of garlic and bacon in her patties. So a lot of my burgs end up with that mixed in. e: that reminds me, I've got a 4 pound chuck roast that I just took out of the freezer. guess what's gonna get ground and made into meatloaf later this week 
Fenrir fucked around with this message at 19:40 on Jul 24, 2016 |
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Jul 24, 2016 19:34
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I like binders and breadcrumbs in my burgers. I also prefer thick burgers to smash burgers. 
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Jul 25, 2016 05:31
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If you've got very lean beef, adding chopped/minced onion will help keep your burgers moist. Proper cooking technique helps, but adding the onion is easy mode. No picture, but I burged today. Was out of iceberg lettuce, so I put some shredded purple cabbage on top. Was fantastically crunchy, will do again.
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Jul 25, 2016 07:38
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Ron Jeremy posted:I like binders and breadcrumbs in my burgers. I also prefer thick burgers to smash burgers. that's not a burger, it's a flat meatball.
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Jul 25, 2016 16:06
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                  [timg]http://i.imgur.com/0rvSDD4.jpg[[/timg]             
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Jul 26, 2016 02:36
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yes yes YES look at that egg, look at that bacon the burger looks fantastic too but those toppings just make me lose my mind e: I c&p'd the link and accidentally left out the t in timg but I don't care because LOOK AT IT
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Jul 26, 2016 03:08
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i gotta roll with you on that one that's a serious piece of bacon
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Jul 26, 2016 04:15
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totburg with onion confit, tomato bacon aioli, american cheese after working 14 hours today without eating im gonna mash it in my face over the sink
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Jul 26, 2016 07:18
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GET MY BELT SON posted:<snip> Good work! Grabbing belt.   Wood chuck could chuck oak
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Jul 26, 2016 09:13
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fiskars axe, nice. i have 2 myself
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Jul 26, 2016 12:28
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X25 and X27 own
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Jul 26, 2016 12:39
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'sup Fiskars boys. It's my first axe (well, loaned) and I'm loving it. Once I got the knack and didn't try to cut the dense wood, those dry branches cut in 1-2 chops. Makes light work, and got me burgin' quick.
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Jul 26, 2016 12:45
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But Not Tonight posted:yes yes YES It looks like heaven on a bun 
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Jul 26, 2016 12:55
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blacquethoven posted:totburg with onion confit, tomato bacon aioli, american cheese This is disgusting. 
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Jul 26, 2016 13:49
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Wanna eat that momma burger and her babies
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Jul 26, 2016 15:16
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That's a Steak n Shake garlic and or maybe Cajun burg and they're loving great.
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Jul 26, 2016 18:02
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Good thing I read this thread when there's 2 patties already in my fridge. Downside: They're 90/10 patties.
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Jul 26, 2016 21:35
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Cook those in like a gallon of butter. You'll be alright
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Jul 26, 2016 21:47
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I'm marinating them for an hour. I'm sorry. 
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Jul 26, 2016 22:10
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Dr. Gitmo Moneyson posted:I'm marinating them for an hour. In? Speaking of marinades. Teriyaki pineapple jalapeno burg sounds amazing right now.
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Jul 26, 2016 22:48
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Norns posted:In? Allegro marinade, Worcestershire sauce, and dark beer. I just ate them. The first burg did that thing where all of the juice fell out the bottom of the patty as soon as I took my first bite, like burg diarrhea.
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Jul 26, 2016 23:20
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Not a Burger quote:Even the most die-hard carnivore would not be able to tell that the scent wafting through the air at David Chang's newcomer Momofuku Nishi did not come from an actual hamburger sizzling on the grill. Chang, owner of the Momofuku Restaurants, expertly prepared a crowd of eager media folks what appeared to be a traditional hamburger, but was, in fact, entirely vegetarian. It even "bled." So many things running through my head over this.
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Jul 27, 2016 15:22
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Or you could just grind some beef, not spend 80 mil, and get a better burg.
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Jul 27, 2016 15:43
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Norns posted:Or you could just grind some beef, not spend 80 mil, and get a better burg. https://www.youtube.com/watch?v=Q84nfWkLsYU
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Jul 27, 2016 15:48
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Dear burg diary, I did a first experimental batch in my search for the ideal homemade burger bun because store bought buns suck in Germany. Results: - the base recipes liquid-solid ratio was well off, the dough was far too wet, I ended up using 20% more flour than indicated and still it was a gooey mess - however, buns turned out soft and tasty (after loosing a lot of dough that stuck to whatever was close enough) - forget about egg whites as a glue for sesame seeds, just use whole egg, buns turn out browner that way. My biggest mistake: I made buns but because I "just wanted to try a bun recipe" I did not actually buy any beef to immediately make a burger. Now I have 4 perfectly fine burger buns sitting there...
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Jul 27, 2016 19:52
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How the gently caress you gunna forget the beef in a burg? lol I need to get in on the homade bun thing.
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Jul 27, 2016 22:50
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I did not forget, I was specifically doing a test run to research what made the ideal bun, not planning on having a burg. My plan was to see how the buns turn out, note down what I did and then eat them like normal buns for breakfast. So I did not buy any beef. Which was a dumb idea, because what are you going to crave when you smell fresh burger bun? A burger bun with jam? Not really... If anyone wants to give it a try, I used this recipe for buns: 500g flour ("Type 550" wheat flour, not 100% sure but that should be "all purpose" flour in the US) 21 grams of fresh yeast (= 1/2 cube in Germany, or however much it says on the package you need for 500 grams of flour) !MUST be fresh not dry yeast" 50g Butter 225 ml water 125 ml milk 0,5 tbsp salt 2,5 tbsp sugar sesame seeds for decoration 1 egg 1. Mix milk, water and butter, warm slightly to melt butter (do not heat too high, ideal temperature for yeast activity is 37 °C/~98 °F, max ~45 °C/113 °F or the yeast will die in the next step) 2. Pour flour into a bowl, crumble in the yeast and add the salt, stir until evenly mixed, then pour the warm liquid in 3. Knead the dough for 5-10 minutes until smooth (use a machine, it sticks to your fingers like mad) 4. form balls of ~6 cm (2.4 inches) and place on a baking sheet with a layer of baking parchment underneath 5. cover with a kitchen towel and let rest for 30 minutes 6. crack the egg and mix with a fork, then add thin layer of egg on top of buns, sprinkle with sesame seeds 6. bake at 200 °C (~400 °F ) for about 12-15 minutes Observations: - definitely use less liquid or more flour when starting with this recipe I added 100 g flour for a total of 600 g because the dough was too wet and it was still difficult to form the doughballs as it still stuck like mad even though I covered my hands in flour. For my next batch I will initially use 200 ml water and 125 ml of milk with 500g flour, as I assume the liquid/flour ratio is wrong in the recipe. - maybe reduce sugar slightly to 2 tbsps as the bun was a bit on the sweetish side, but I do taste sweet very easily so YMMV (don't leave it out, sugar activates the yeast) - it may be worth trying to dissolve the yeast in the liquid mix instead of crumbling it into the flour, maybe even give it 5-10 minutes to activate prior to dumping the yeast+liquid mix into the flour
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Jul 27, 2016 23:56
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On that Heston Blumenthal show that gets linked here periodically he ran into the same problem making buns, the ones with the fluffy soft texture you want have such runny dough that it's a nightmare to work with by hand. The recipe he eventually developed was "better" but still looked more like a pancake batter than bread dough.
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Jul 28, 2016 00:09
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Double patty with sharp cheddar/onions/lettuce/burg sauce and sweet potato fries 
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Jul 28, 2016 06:05
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Shooting Blanks posted:Not a Burger I'll probably be treated as a heretic for this but I'd eat it, and if it tastes good enough I'd probably eat it more than once. I think a lot of people don't realize the actual cost of meat w/r/t environment and it's hella expensive, whereas something like this could probably be handed out for practically cents (once the kinks were worked out, which they seem to be getting there). It won't though because  
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Jul 28, 2016 11:53
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i only make game or veggie burgs nowadays. i'd rather eat that than beef or pork and i'm not even a strict vegetarian.
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Jul 28, 2016 11:54
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Why? Beef and pork are delicious.
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Jul 28, 2016 14:12
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Another confession: I think turkey burgers are ok sometime.
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Jul 28, 2016 21:18
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I've had good turkey burgers. The frozen ones always suck and have a terrible texture.
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Jul 28, 2016 21:24
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Ron Jeremy posted:Another confession: I think turkey burgers are ok sometime. Ground chicken, wrapped around a small puck of feta (I've tried feta mixed into the chicken, but it mostly just cooks out.) Grill. Add tzatziki, lettuce, onions, tomatoes, etc, serve on pita. Kicks turkey burgers in the teeth and steals their lunch money.
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Jul 28, 2016 21:25
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Norns posted:Why? Beef and pork are delicious. You'd probably be delicious too.
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Jul 28, 2016 21:39
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Dyna Soar posted:You'd probably be delicious too. Totally the same thing 
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Jul 28, 2016 21:43
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Dyna Soar posted:You'd probably be delicious too. I doubt it, humans put a ton of bullshit in our bodies that we would never give to livestock. Human meat would probably be awful.
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Jul 28, 2016 22:13
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Fenrir posted:I doubt it, humans put a ton of bullshit in our bodies that we would never give to livestock. Human meat would probably be awful. Or would we be awfully delicious...?
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Jul 28, 2016 22:27
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| # ? Jun 7, 2024 07:25 |
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Norns posted:Totally the same thing Pork and human are supposedly suprisingly similar. Fenrir posted:I doubt it, humans put a ton of bullshit in our bodies that we would never give to livestock. Human meat would probably be awful. What, like pump em full of antibiotics & growth hormones and then grind the poo poo we don't use and feed them back to the cows so they develop a prion disease? Dyna Soar fucked around with this message at 12:43 on Jul 29, 2016 |
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Jul 29, 2016 12:41
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