pepper and

Quote :

" ghost pepper salt"

from savory spice shop. that is all.

[Edited on May 19, 2015 at 10:02 AM. Reason : 2]

5/19/2015 10:01:55 AM

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"i'd like to add that every swinging dick around thinks he can make an awesome burger, but i've rarely had one outside of a restaurant that didn't absolutely suck. usually it's because they're way overcooked. i think mine are pretty good, but i don't cook them for anyone but me and my wife because "OMG, I CAN'T EAT THIS IT'S STILL PINK IN THE MIDDLE" "

I rarely run into anyone that wants a well-done burger. Even while bartending, 90+% of burger orders I took were medium rare or medium. Who the fuck are you eating burgers with?

5/19/2015 10:35:00 AM

Half pound of 80/20 and half pound of bacon. Grind together, patty into burger and enjoy

5/19/2015 3:02:41 PM

So like a sub 70/30 with pork fat

5/19/2015 4:07:21 PM

https://www.youtube.com/watch?v=Q84nfWkLsYU

5/19/2015 4:19:19 PM

90% ground beef, 190% purple drank

5/19/2015 4:45:59 PM

Quote :

"I rarely run into anyone that wants a well-done burger. Even while bartending, 90+% of burger orders I took were medium rare or medium. Who the fuck are you eating burgers with?"

burgers are not steaks. it's perfectly acceptable to enjoy them well done. it's more of a textural preference, especially if the meat is ground in house and safe to eat rare, like at PR.

My dad and I have been reading and experimenting cooking burgers for years to try to get restaurant quality burgers. We like 80/20 mixed with 93/7 to get it to about 85% but I'd err to 80/20 before 93/7 alone.

that being said people tend to fuck up three things with burgers:
-over seasoning them
-over packing them in the patties
-over cooking them

If you're adding garlic, onion, herbs, bread crumbs, etc. to a patty, you're essentially making meatloaf. Restaurants typically don't put anything but a little salt on the outside of the patty. The pepper will burn (unless you want it blackened and you can add sugar for more black).

When you patty the burgers, you patty them as loose as possible that they still stay together. Again, over compressed = meatloaf. You want a burger that crumbles as you bite into the bread. You don't want to have to chew pieces of meat off.

You want a good sear on the burger without drying out the inside. The best way to accomplish this is a cast iron skillet on a stove top. You can use a little bit of peanut oil or other high smoke point oil to help it not stick. You also only want to flip it one time.

Honorable mention for a fourth fuck up is over-portioning the patty. I really believe that 1/3 lb. is pretty much what you want to get the best meat to bun ratio. You can go up to a half pound but the burger still needs to be bigger and thinner rather than fat (again, meatloaf) and you'll need a large enough diameter bun to compensate for it.

burgers should be simple. don't make meatloaf on a bun

5/19/2015 4:58:37 PM

Quote :

"burgers should be simple. don't make meatloaf on a bun"

5/19/2015 5:19:35 PM

I use garlic because I'm a big fan of garlic.

If I'm cooking on a grill I will season with salt, pepper, and garlic before cooking. If I'm cooking on cast iron I just use salt before cooking and pepper and garlic after.

5/22/2015 5:55:05 PM