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smothering a burger in butter doesn't sound very good to me
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Apr 10, 2016 20:16
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It's how it was originally done, with a fried egg ontop.
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Apr 10, 2016 20:43
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Jose posted:smothering a burger in butter doesn't sound very good to me yeah, and how it's done in that video is insane. It's probably two tablespoons of butter per burg.
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Apr 11, 2016 00:29
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 It's probably more like 1/4 cup. Should any of you make the trip, Sprecher Brewery is literally a block or 2 down the street and you can grab a tour after lunch. And if you have the time to grab dinner and drinks, the Safehouse is also a Bucket lister even if you don't have a bucket list. Try to go when the Magic Bar is open.
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Apr 11, 2016 01:28
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Went into the city to watch the football at a burger bar/pub and couldn't avoid getting the mac and cheese burger. It was a lot better than I expected (although I was drinking 12% IPA at that point which may have coloured my opinion somewhat).
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Apr 11, 2016 01:31
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Thats a nice looking mac and cheese burger. Our local King of the mac and cheese burger doesn't use traditional Mac n Cheese, they do this souffle like thing that is more cheese than mac, and cook it on the flattop so it is crispy on the top and bottom. It looks like this. And then you put it on a burger, with fried onion straws and meaty bacon, along with absolutely perfect french fries to get this 
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Apr 11, 2016 04:07
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That's a delicious looking heart attack. I want one.
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Apr 11, 2016 05:07
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Smashed some burgs. It was snowing and miserable and they are a little messy, but tasty nonetheless. Baking Steel and Kenji spergtula is a winning combo. 
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Apr 11, 2016 05:39
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Bob_McBob posted:Smashed some burgs. It was snowing and miserable and they are a little messy, but tasty nonetheless. Baking Steel and Kenji spergtula is a winning combo. Those are some ideal looking burgs. Following the spergtula links made me remember there's a shake shack opening in Dallas this year, which means the lines may die down to reasonable levels in 2018.
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Apr 11, 2016 06:07
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Bob_McBob posted:Smashed some burgs. It was snowing and miserable and they are a little messy, but tasty nonetheless. Baking Steel and Kenji spergtula is a winning combo. I have never baked a pizza on my steel but drat putting it in the grill for burgers is a really good idea.
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Apr 11, 2016 07:02
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Oh drat burger thread you delivered this morning. Looks like a trip to Five Guys awaits me today.
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Apr 11, 2016 14:48
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Pubic Lair posted:
Ugh, Solly's, no. A pool of butter on your plate is really just going overboard. You can request easy butter or no butter, at least. But frankly the burgers themselves just aren't that great anyway. Plus the "stewed onions" are about as meh as you'd expect them to be. I'd much rather have a burger from Kopp's a few blocks north (which are also butter burgers, but they only use about a tablespoon at most per burg), plus then you can get custard. Sprecher is ok, but the sodas are better than the beers. Also Safehouse has been remodeled because it was bought by a corporate powerhouse, Marcus. I haven't been since reopen, but it looks like it's lost a lot of its charm.
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Apr 11, 2016 17:41
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All a burger needs is burger
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Apr 11, 2016 17:47
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Crusty Nutsack posted:
I'm actually closer to Chicago so I haven't been in a few years, Bummer, though according to recent articles they are talking about opening more locations around the US which if done correctly would be neat. Seeing as it's a corp they will probably be Bubba Gump/Dicks last resort/Hardrock clones with poo poo on the walls. I mention Solly's because it was in the documentary. Honestly you could make a Milwaukee Burger Documentary or entire series there are so many noteworthy places. Off the top of my head Milwaukee Solly's Sobelmans AJ Bombers Kopps Racine has Ron's Place Captain Mikes The Spot
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Apr 11, 2016 21:24
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Pubic Lair posted:I'm actually closer to Chicago so I haven't been in a few years, Bummer, though according to recent articles they are talking about opening more locations around the US which if done correctly would be neat. Seeing as it's a corp they will probably be Bubba Gump/Dicks last resort/Hardrock clones with poo poo on the walls. Sobelman's overpriced, overhyped poo poo. Solly's at least has some history to back up the crazy gimmick thing. Current top MKE burgs (in no particular order): Oscar's pub and grill, Kopp's, Mazo's, Dr. Dawg, Nite Owl, North Ave Grill Only been to The Spot in the Racine list, but it was tasty. Better than that other drive in with velveeta...I forget its name
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Apr 12, 2016 04:57
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More smashburgs tonight, with better buns. I forgot it's winter here and didn't let the last batch rise long enough.         
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Apr 12, 2016 05:33
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Flash Gordon Ramsay posted:Oh drat burger thread you delivered this morning. Looks like a trip to Five Guys awaits me today. I did that today. Double cheese with lettuce, pickles, raw onions, mayo, mustard. I would have liked the cheese a bit meltier, but that was a dang good burg.
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Apr 12, 2016 05:47
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Bob_McBob posted:More smashburgs tonight, with better buns. I forgot it's winter here and didn't let the last batch rise long enough. Bravo! [edit] To get that crust, do you oil the steel or does the meat just go straight on? Esposito fucked around with this message at 10:58 on Apr 12, 2016 |
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Apr 12, 2016 10:18
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Esposito posted:Bravo! I just smash them straight on the hot Baking Steel without any oil. Same as I would do in a pan, but without the mess, lingering smell, and fiddling with the fire alarm. I get a much better release on the Baking Steel than I've been able to achieve with a pan, and I can do 6-8 patties at once. I follow the normal cleaning instructions for the Baking Steel and haven't reseasoned it yet after a year of use.
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Apr 12, 2016 11:17
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Like the look of these. Good work!
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Apr 12, 2016 11:52
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So has the fry vs grill thing been done to death, or at all? Because I think those experts proclaiming frying as the king are wrong. Grilling a burger over charcoal just tastes better. I don't care what fancy hipster physics they got supporting them,. Oh and we're getting a burger king nearby me. BK never really got established in Finland for some reason. Instead we got the "worse than mc donalds" domestic hesburger chain. Apparently this new BK place will serve beer with the food too.
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Apr 12, 2016 13:08
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A grill won't heat the burg evenly and tends to get charcoal on it, while a frying pan is a lot more reliable. Also, depending on how you make your burg it might fall apart through the grille, which is a travesty. There is nothing inherently wrong with using a grill, but frying is more advantageous.
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Apr 12, 2016 13:22
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They both have their merits and I like them both, but I just love burgers. This baking steel on a charcoal grill seems like the best of both worlds.
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Apr 12, 2016 13:46
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Gamerofthegame posted:A grill won't heat the burg evenly and tends to get charcoal on it, while a frying pan is a lot more reliable. Also, depending on how you make your burg it might fall apart through the grille, which is a travesty. A metal plate over charcoal gets you flavour from the swirling smoke, and you can still smash/keep the burger intact. Alternatively you can "smoke" a burger at lower temps directly over the grill (but not as low as brisket/pork butt), it'll not fall apart, take about 20-30 mins to cook and not require a hot plate. Cooking indoors on a metal pan is the most convenient. Depends on your tastes, if you want to smoke it.
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Apr 12, 2016 16:01
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I like cooking on a griddle/cast iron because you can get a crust that way that isn't possible on a grill. I may try the baking steel on the grill method next time. I only do smash burgers these days, but that may be a good way to get a little smoke flavor.
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Apr 12, 2016 16:06
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Jamsta posted:A metal plate over charcoal gets you flavour from the swirling smoke, and you can still smash/keep the burger intact. If you're gonna fire the smoker up, you might as well do it right. Smoke your ground beef for a couple hours right before you take your pork butt off. Grill or smash the beef and top with pork butt.
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Apr 12, 2016 16:13
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I tried to eliminate all the smoke inside and make smashed burgers with my cast iron on a gas grill, didn't get hot enough (yes I left it on there for a while before adding one burger at a time). I have accepted indoor smoke.
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Apr 12, 2016 16:25
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Moey posted:I tried to eliminate all the smoke inside and make smashed burgers with my cast iron on a gas grill, didn't get hot enough (yes I left it on there for a while before adding one burger at a time). I have a huge cast iron skillet that I use over a propane burner for a turkey fryer. It's also what I use for stir fry. Keeps the smoke outside. and gives me the heat that not even my big burner on my gas range can do. The propane burners are pretty cheap, too.
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Apr 12, 2016 16:46
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Flash Gordon Ramsay posted:I have a huge cast iron skillet that I use over a propane burner for a turkey fryer. It's also what I use for stir fry. Keeps the smoke outside. and gives me the heat that not even my big burner on my gas range can do. The propane burners are pretty cheap, too. This is the correct answer. I've been reduced to smashing burgers in my garage in basically the same manner after I set off the smoke alarm one too many times.
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Apr 12, 2016 18:12
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Flash Gordon Ramsay posted:I have a huge cast iron skillet that I use over a propane burner for a turkey fryer. It's also what I use for stir fry. Keeps the smoke outside. and gives me the heat that not even my big burner on my gas range can do. The propane burners are pretty cheap, too. I picked up a pair of heat proof gloves after the last round of no more knuckle hair stir fry. Smashburgs are next with cast iron skillet.
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Apr 13, 2016 02:48
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I don't have any of those fancy tools, I just turn off my drat smoke alarm and go hog wild on the stove 
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Apr 13, 2016 10:52
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I just inhale all that delicious burg smoke.
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Apr 13, 2016 23:23
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Burgs from the last few days. Smash burg on the cast iron  Burg off the grill with badly sliced onion and avocado 
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Apr 14, 2016 18:29
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ogopogo posted:Burgs from the last few days. Looks tasty but that first burg looks way too thick to be a proper smash burg. How big was the meat ball you used? 3oz is about the biggest you'd want.
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Apr 14, 2016 19:25
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Flash Gordon Ramsay posted:Looks tasty but that first burg looks way too thick to be a proper smash burg. How big was the meat ball you used? 3oz is about the biggest you'd want. Right - maybe not the puritan "smash burg" but a burger I smashed the poo poo out to make a nice crust. I need more meat than 3oz.
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Apr 14, 2016 19:51
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ogopogo posted:Right - maybe not the puritan "smash burg" but a burger I smashed the poo poo out to make a nice crust. I need more meat than 3oz. That's why every smash burg needs to be a double!! Double the crusty goodness too. (That first pic still looks amazing though, just the platonic ideal simple good looking burg)
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Apr 14, 2016 19:59
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I just ordered this Nexus Live Case from google with a burger photo I've posted here earlier.  Man, I'm going to be some sort of badass when I slap my phone down on the table during my next meeting.
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Apr 14, 2016 20:19
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I'd eat that phone.
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Apr 14, 2016 20:22
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Gwaihir posted:That's why every smash burg needs to be a double!! Double the crusty goodness too. This is a very good point. I always forget the double burg. Meat sweats haunt me.
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Apr 14, 2016 20:27
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beerinator posted:I just ordered this Nexus Live Case from google with a burger photo I've posted here earlier. You're cool.
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Apr 14, 2016 20:31
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