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The Library => Auburn Culinary Center => Topic started by: chinook on June 06, 2011, 08:09:10 PM
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i have been trying different things to make burgers better at the nookie house...and over the summer i'll share my success and disasters. include your own if you like.
all of my red meat is purchased from my best friend...these steers are "all natural" #winning. @ the butcher i have ground beef packaged in 1 lb wraps. this feeds my family of 4 plus the dog. the ground beef is fairly lean per my request. you know i try to sport a 6 pack in the belly.
last night's grill...
seasoned the patties with fresh ground pepper and kosher salt. nothing fancy.
i set the pellet grill/bbq @ 375 using hickory pellets.
in addition to the burgers, i prepared 6 slices of pepper bacon for the bbq. i made a tray using heavy duty al+ foil to set the bacon in. btw ...this is the best way to cook bacon. no greasy mess, cooks slow and no smoke detectors blaring.
side note...we make our own bacon but i did not have any thawed so i purchased from the butcher @ safeway.
both burgers and bacon grilled for 20 minutes. turned each about half way through the cook.
just before the burgers were ready for cheese i took the bacon off but kept the al+ tray. i placed the burgers in the bacon fat for a quick sizzle on each side.
i placed the burgers back on the grate for cheese. the kids get american while the skirt and i both used local made pepper jack cheese.
garnishments...on the burger and bun.
bacon, crisp.
fresh made guacamole.
mayonnaise.
mustard.
ketchup.
vidalia onion.
hot house grown tomato...teh suxxor but that is what i get for living in the pacific northwest.
an 8 out 10 on the tasty scale...doesn't sound a lot different for most people who make bacon burgers @ home, but grilling the bacon then slapping the patties in bacon grease for a few moments made a little tweak to a common bacon burger. plus the fresh made guacamole was teh bueno.
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I'm a purist. No Guacamole and such for me on a burger. A REAL Vidalia onion would be too sweet for my taste on a burger.
I like griddled burgers myself. I use my cast iron griddle at home. Have a bacon press that helps keep the burger from bulging in the middle. Ground Chuck. 80/20. I sometimes use this to season: http://www.southernflavor.com/index.php?option=com_content&task=view&id=15&Itemid=47
Sometimes just salt and pepper. Griddle until medium well, with a good crust.
On the bottom of the bun, which has been lightly griddled too: Mustard, Dukes Mayonnaise, 3-4 Dill Pickle Slices
Atop the patty, in this order: Cheddar Cheese, Crisp Hickory Smoked Bacon, Couple Rings of Yellow Onion, Crisp Iceburg Lettuce, Acidic Tomato Slice (I like Better Boys).
On the top of the Bun: Light Coat of Ketchup, evenly spread.
My "alternative burger". Patty cooked the same way, bun griddled. Patty topped with baby swiss, and sauteed in butter fresh mushroom slices (caps only, no stems), ring or 2 of purple onion, light coat of Dukes Mayo on both halves of the bun.
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I'm stuffed after eating two helpings of carbonara and a large slice of blueberry cobbler.
But my mouth is watering after reading your recipe for burger awesomeness, Nook.
I like guac on my burger sometimes, but I usually add in a roasted poblano pepper. I'll also use chihuahua cheese as well.
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I'm a purist. No Guacamole and such for me on a burger. A REAL Vidalia onion would be too sweet for my taste on a burger.
I like griddled burgers myself. I use my cast iron griddle at home.
You know that ain't right. That's called a house burger. Eat it on two slices of white bread. Grease dripping down your chin with all your friends laughing at you!
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You know that ain't right. That's called a house burger. Eat it on two slices of white bread. Grease dripping down your chin with all your friends laughing at you!
Been there done that too.
Fact is, I don't do burgers often at home. There's a couple of places that can do a burger as good or better than I can at home. One of the few things that can be done as good or better by someone else. Green Valley Drugs in Hoover, and J&Rs in Marion, AL.
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I'm a purist. No Guacamole and such for me on a burger. A REAL Vidalia onion would be too sweet for my taste on a burger.
I like griddled burgers myself. I use my cast iron griddle at home. Have a bacon press that helps keep the burger from bulging in the middle. Ground Chuck. 80/20. I sometimes use this to season: http://www.southernflavor.com/index.php?option=com_content&task=view&id=15&Itemid=47
Sometimes just salt and pepper. Griddle until medium well, with a good crust.
On the bottom of the bun, which has been lightly griddled too: Mustard, Dukes Mayonnaise, 3-4 Dill Pickle Slices
Atop the patty, in this order: Cheddar Cheese, Crisp Hickory Smoked Bacon, Couple Rings of Yellow Onion, Crisp Iceburg Lettuce, Acidic Tomato Slice (I like Better Boys).
On the top of the Bun: Light Coat of Ketchup, evenly spread.
My "alternative burger". Patty cooked the same way, bun griddled. Patty topped with baby swiss, and sauteed in butter fresh mushroom slices (caps only, no stems), ring or 2 of purple onion, light coat of Dukes Mayo on both halves of the bun.
(http://27.media.tumblr.com/tumblr_lj5kc6Jawp1qzjw8go1_500.gif)
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My favorite way to cook a burger is simple. Pat it out, mix garlic salt/black pepper with a minimal amount Moore's and Worcestershire pour over the patties and let them soak for about 30 minutes. Grill them bad boys up. Use my griddle or a good iron skillet and fry bacon up on the grill to put over the burgers.
Sesame seed bun, mayo, ketchup, mustard, lettuce, tomato, onion, pickle, cheese and sometimes a Jalapeno if I feel a little frisky.
Another one of my favorties, but is a little too much work for a burger is I chop up onion, use shredded cheese, seasonings and mix it all up with the chuck and them pat them out. Usually tasty, but I need a few extra minutes to chop up the onion and mix everything together.
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That's what I've been thinking about lately, mixing the cheese with the meat. Does that work out pretty well? Do you still get the full affect of the cheese cause' I likes som good, gooey cheese on my burger. The wife occasionally likes to use blue cheese. Not a huge fan of blue but I imagine it would stand out pretty good if you mixed it in the meat.
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i have been trying different things to make burgers better at the nookie house...and over the summer i'll share my success and disasters. include your own if you like.
all of my red meat is purchased from my best friend...these steers are "all natural" #winning. @ the butcher i have ground beef packaged in 1 lb wraps. this feeds my family of 4 plus the dog. the ground beef is fairly lean per my request. you know i try to sport a 6 pack in the belly.
last night's grill...
seasoned the patties with fresh ground pepper and kosher salt. nothing fancy.
i set the pellet grill/bbq @ 375 using hickory pellets.
in addition to the burgers, i prepared 6 slices of pepper bacon for the bbq. i made a tray using heavy duty al+ foil to set the bacon in. btw ...this is the best way to cook bacon. no greasy mess, cooks slow and no smoke detectors blaring.
side note...we make our own bacon but i did not have any thawed so i purchased from the butcher @ safeway.
both burgers and bacon grilled for 20 minutes. turned each about half way through the cook.
just before the burgers were ready for cheese i took the bacon off but kept the al+ tray. i placed the burgers in the bacon fat for a quick sizzle on each side.
i placed the burgers back on the grate for cheese. the kids get american while the skirt and i both used local made pepper jack cheese.
garnishments...on the burger and bun.
bacon, crisp.
fresh made guacamole.
mayonnaise.
mustard.
ketchup.
vidalia onion.
hot house grown tomato...teh suxxor but that is what i get for living in the pacific northwest.
an 8 out 10 on the tasty scale...doesn't sound a lot different for most people who make bacon burgers @ home, but grilling the bacon then slapping the patties in bacon grease for a few moments made a little tweak to a common bacon burger. plus the fresh made guacamole was teh bueno.
That sounds so freaking good. How long did you sizzle the burgers in the bacon grease?
And did you just lay a flat piece of tin foil out on the grill?
Also, I assume you sprayed the foil down with oil or something?
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That's what I've been thinking about lately, mixing the cheese with the meat. Does that work out pretty well? Do you still get the full affect of the cheese cause' I likes som good, gooey cheese on my burger. The wife occasionally likes to use blue cheese. Not a huge fan of blue but I imagine it would stand out pretty good if you mixed it in the meat.
Blue cheese is great on a burger. I am not a fan of blue cheese, but will eat it on a burger. I have seen it mixed in with the meat but I haven't tried it yet. I will try it though...
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Blue cheese is great on a burger. I am not a fan of blue cheese, but will eat it on a burger. I have seen it mixed in with the meat but I haven't tried it yet. I will try it though...
Had this at a burger place here in town and can testify that it's pretty damn good on a burger and I hate Blue Cheese.
Snaggle: Do your cheese the old fashioned way, when it's about done, lay a piece on top of the patty. It works ok, but is not delicious and gooey like the old fashioned way, imo.
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I'm wiff ya' on the bacon grease. That sounds incredible.
Speaking of bacon grease (Total departure from thread here) my dad had a dog, black Scottish Terrier, that every morning he would let out. The scotty would walk down the street and go to a neighbors house. They had a dog themselves and my dad's dog would go to the back door. The owner would let him in and prepare the the 2 dogs scrambled eggs and then pour bacon grease over them. The owner told us my dad's dog would literally sit there and stare at the bowl of eggs until the bacon grease was poured. Dog was like, I ain't touching this mess til I gets me some bacon flava.
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A nookie burger sounds delicious
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That sounds so freaking good. How long did you sizzle the burgers in the bacon grease?
And did you just lay a flat piece of tin foil out on the grill?
Also, I assume you sprayed the foil down with oil or something?
maybe a minute on each side. enough time to provide a lite browning.
the foil tray...i used the extra long wide foil. i rolled out a couple of inches pass the length of the bacon...then folded the edges 3/4 inch on each side...this keeps all the bacon grease confined for the most part.
the tray held 6 slices of bacon.
no need to spray the foil tray.
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Been there done that too.
Fact is, I don't do burgers often at home. There's a couple of places that can do a burger as good or better than I can at home. One of the few things that can be done as good or better by someone else. Green Valley Drugs in Hoover, and J&Rs in Marion, AL.
J&Rs in Marion? Where are they located? The only burger I ever get there is at Hardee's. Marion cannot keep a joint open long enough, except for the Kalico Kitchen.
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J&Rs in Marion? Where are they located? The only burger I ever get there is at Hardee's. Marion cannot keep a joint open long enough, except for the Kalico Kitchen.
J&Rs is across from Kalico, next to Mr Roy's. They've been known to close from time to time, but are usually open. If you get the chance, try it. You won't be disappointed. How the fuck Kalico stays open is beyond me. That's some shitty eating.
I forget the name of it, but if you go just south of Kalico, and take a left and go basically right behind Kalico, there's a little joint that is a bar, but serves a good BLT at lunch. They may have a good burger, but I've never eaten it.
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(http://27.media.tumblr.com/tumblr_lj5kc6Jawp1qzjw8go1_500.gif)
:fu:
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fadder's day grill...I've been thinking about this grill for nearly a month.
again, nothing fancy on the seasoning...just kosher salt and fresh ground pepper.
traeger set @ 450 with apple pellets. it was in the hopper.
grill time 4 to 5 minutes on each side.
the change up...
smoked fontina cheese (melted on burger)
prosciutto ...piled high
red onion
tomato (1 thin slice)
peperoncinis
stubb's hickory BBQ sauce
kaiser bun
perhaps I was starving, but that was a tasty burger. the prosciutto was spectacular...the cheese and peperoncinis just wasn't ordinary for a burger. i struggled whether or not i was going to use real tomato ketchup (nothing but the best), mayo and mustard...i'm glad i didn't.
i give this a 9 out 10...equivalent to 6 grillz and a pimp cup.
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Blue cheese is great on a burger. I am not a fan of blue cheese, but will eat it on a burger. I have seen it mixed in with the meat but I haven't tried it yet. I will try it though...
The best way I've found to make a blue cheese burger is cut the raw pattie in two equal halves. Next arrange the blue cheese (or pepper jack cheese) from the center to almost the edge. Next put the burger patties back together and press the edges back together. Make sure your grill is hot, don't press the juice out of the burger while cooking and only flip the burger once. For perfect grill marks start the burger at 10:00 using a quarter turn to 2:00, flip the burger and start again at 10, then 2.
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it has been sometime since the nookster has made burgers. not sure why...maybe the travels and honing in on pulled pork as well as ribs. anyhoo this burger was inspired one evening over margaritas and chicken mole.
the change up...
for starters, i substituted ground beef for ground chicken. you'll see in a minute.
seasoned the patties with salt and pepper. honestly, i wanted to be creative with the seasoning, but got stumped. just kept it simple.
set traeger @ 375 with mesquite pellets.
white bun ...nothing fancy
topped burger with...
montery jack
mole (purchased from favorite local mexican restaurant)
pico de gallo (fresh made)
served with ... refried beans, chips, salsa and ice-cold dos equis.
burger was fine. i was expected a "wow" but just wasn't there. perhaps, i'll try again but maybe mix the mole sauce in the ground chicken then reserving some as a topping.
5 out of 10...4 grillz.
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I haven't grilled a burger in a while either. Although I did smoke a Boston Butt, 4 slabs of baby-backs, 30 ABT's and 6 Armadillo eggs. Mixed up some outstanding mustard slaw, potato salad, and did kettle beans. It was all delicious.
I think I will do a burger one night this week. I will have to sit and think about what I can do to mix it up for a change.
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Grilled venison burgers the other day. Turned out pretty nice.
I use garlic salt, chopped onions and Dale's sauce. Mixed together good and make nice patties.
Nice lean burger.
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last friday's burger...
instead of grabbing my stash of ground beef ...i took a sirloin tip roast to the butcher for grinding. ended up with 5 lbs of ground sirloin wrapped as 1lb packages.
made the patties. in the chinook house we've got 4 sizes of patties to make...dog included.
anyhoo...seasoned the patties with a prime rib rub. sprinkled worcestershire over the top.
used the charcoal weber for this cook.
traditional bun.
topped burgers with...
grilled mushrooms
grilled onions
note: foiled the above with garlic salt and butter.
vine ripe heirloom-tomato ...stolen from my neighbor.
crumbled blue cheese ...slightly melted.
a-1 steak sauce.
an exceptional burger. i'd give this a 9 out of 10. (6 grillz and a pimp cup)
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I'm no chef. But here's what I normally do.
Meat Lean or not, who cares
Egg (or two)
Dales
Lipton Beefy Mushroom Soup Mix
Diced onion
Sea salt
Cracked black pepper
Garlic/garlic salt
Tiger dust (from Academy and just a sprinkle)
Mix all that up and make big ass patties. Put a thumb print in each one to keep it from swelling.
Grill that for however long it takes. It's good if you have a brand to sit on top of them, but that's a lot of brand so I don't always bother.
Grill bacon at the same time.
Grill pineapple at the same time.
Sometimes grill a portabella at the same time
About two minutes before you take the beef off the fire, get a slice of cheese. Let burger juice melt it. Swiss is good. American is good. Don't get cheap Kraft singles, though. They suck.
I like big buns. Sweet buns.
Stack meat, bacon, pineapple and/or portabella on a bun with onion, mayo and mustard on the bottom, ketchup (and maybe pickles) on the top.
** Never, ever mix ketchup and mayo on the same side of the bun because this is red and white and therefore prohibited **
And never put lettuce or tomato on a burger. If you want a salad you can get one elsewhere.
Eat.
If you want fries, the best way to do them is in a deep fry kettle. Take potatoes (skin on or off) and cut them into circles. Cut across, not down the potato. Like enormous chips. They're awesome that way.
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campside burger...
headed over the cascades to lake billy chinook for a 4 day camping trip.
on the menu for saturday was burgers.
stayed fairly traditional with the burgers. seasoning...coarse black pepper and kosher salt.
took the weber smokey joe with kingsford competition briquettes as fuel. used this as the mainstay for grilling the burgers but took a couple of patties over the campfire.
traditional bun.
topped burgers with...
all the traditional fixin's
fried up some bacon and eggs...as an option.
served with potato salad.
beer choices...kona longboard ale and widmer citra blonde summer brew.
a very tasty burger. i'd give this a 7.5 out of 10. (5 grillz)
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You're living in beer nirvana and you're drinking Kona and Widmer?
You should have your OR citizenship revoked.
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I'm no chef. But here's what I normally do.
Meat Lean or not, who cares
Egg (or two)
Dales
Lipton Beefy Mushroom Soup Mix
Diced onion
Sea salt
Cracked black pepper
Garlic/garlic salt
Tiger dust (from Academy and just a sprinkle)
Mix all that up and make big ass patties. Put a thumb print in each one to keep it from swelling.
Grill that for however long it takes. It's good if you have a brand to sit on top of them, but that's a lot of brand so I don't always bother.
Grill bacon at the same time.
Grill pineapple at the same time.
Sometimes grill a portabella at the same time
About two minutes before you take the beef off the fire, get a slice of cheese. Let burger juice melt it. Swiss is good. American is good. Don't get cheap Kraft singles, though. They suck.
I like big buns. Sweet buns.
Stack meat, bacon, pineapple and/or portabella on a bun with onion, mayo and mustard on the bottom, ketchup (and maybe pickles) on the top.
** Never, ever mix ketchup and mayo on the same side of the bun because this is red and white and therefore prohibited **
And never put lettuce or tomato on a burger. If you want a salad you can get one elsewhere.
Eat.
If you want fries, the best way to do them is in a deep fry kettle. Take potatoes (skin on or off) and cut them into circles. Cut across, not down the potato. Like enormous chips. They're awesome that way.
I call these fat burgers.
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http://www.dashrecipes.com/recipes/ff/bronco-buster-burger.html
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http://www.bbqfools.com/ChezJohn.php#FatJohnnysTriple-DeckerThickburger
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I'm going to try these recipes and will let you guys know how it turns out. Cardiac arrest burger or something like that.
http://www.smokingpit.com/recipes/Smoked-Colossal-Philly-Beef-Steak-Burger.htm
http://www.smokingpit.com/recipes/Smoked-Colossal-Burgers.htm
http://www.smokingpit.com/recipes/Savory-Stock-Injected-Beef-Brisket-flat.htm
http://www.smokingpit.com/default.htm#Featured-Smoke
http://www.smokingpit.com/recipes/Recipe-list.htm
I'm think about doing a brisket burger. Burger using only brisket meat. I'll let you guys know how that turns out this summer.
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J&Rs is across from Kalico, next to Mr Roy's. They've been known to close from time to time, but are usually open. If you get the chance, try it. You won't be disappointed. How the fuck Kalico stays open is beyond me. That's some shitty eating.
I forget the name of it, but if you go just south of Kalico, and take a left and go basically right behind Kalico, there's a little joint that is a bar, but serves a good BLT at lunch. They may have a good burger, but I've never eaten it.
JR's is no more. I think the owner passed. But it has been opened back up and burgers are the same!
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https://www.facebook.com/photo.php?fbid=10151284825568706&set=a.10150316117248706.362059.372983888705&type=1&theater
(https://sphotos-b.xx.fbcdn.net/hphotos-ash4/320647_10151284825568706_656012008_n.jpg)
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My favorite burgers are cooked and placed between two slices of bread.
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My favorite burgers are cooked and placed between two slices of bread.
Cooked? Pussy.
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Cooked Pussy.
Why are we talking about Chinese food?
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Here's one I must add to my bucket list.
(http://i.huffpost.com/gadgets/slideshows/1523/slide_1523_21420_large.jpg)
http://www.huffingtonpost.com/2009/05/05/rays-hell-burger-obama-bi_n_196896.html
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Why are we talking about Chinese food?
or cousin Eddie.
See, Eddie started eating pussy cat because he heard squirrels were high in cholesterol.
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burger is from Killer Burger in PDX
deliciously yummy.
Peanut Butter Pickle Bacon Burger (PBPB!)
1/3lb all beef patty
PB Sauce
Smokey House Sauce
Mayo
Grilled Onion
Pickle
(https://killerburger.com/wp-content/uploads/2016/03/Peanut-Butter-1-300x300.jpg)