A BBQ joint here makes burgers from smoked brisket. Had one the other day for the first time and they are SO good. Amazingly good.
His first tip about smashing the burger is insane. You’ll squeeze all the juice out of it and it will be dry as hell.
Only kind of....a bit of info in the side bar but I would have expected more info from a butcher about the appropriate blend ratios of meat for the perfect burger. And once again it is all personal taste
I had a Shake Shack burger the last time I was in NYC. The burger was great. The French fries nothing to write home about.
A few days ago I had what was probably the best steak I ever had.
Maybe two weeks ago I was in the local supermarket and noticed they had quite a few steaks in their reduced price area. I noticed a package of ribeyes for only $2.99 a pound. They steaks were covered in some kind of red spice. I figured the steaks were old enough that they had turned color and they poured on the spice to hide it.
I got them and put them in the freezer. I cooked them and was pleasantly surprised. Absolutely great.
Okay, let’s hear some burger recipes. I have been buying my hamburger from the local butcher shop in town, rather than buying the meat from the grocery store. It tastes a lot better than store-bought because it’s probably fresher but I don’t know. I use Montreal Steak seasoning on the meat and they taste really great on the grill. A friend of mine puts a little bleu cheese in each patty, along with some Worcestershire sauce and other seasonings.
Best burgers I’ve ever eaten were from GORGE AND JOHN’S Hamburgers in Farmington NM back in 1973.
Then McDonald’s opened a stand and took all their business away.
The next best were BLAKES BURGERS all over New Mexico.
Here in Arkansas, it is Barnette’s Burgers in Siloam Springs.
Costco’s Kirkland brand frozen ground sirloin patties are great. Preheated medium heat grill, lightly salted and peppered 4 minutes on the first side and three on the second; and you have an awesome juicy medium burger.
The best beef/fat blend for burgers is 80/20. However, beef tallow is not the best for flavor. So a trick is to get 90/10 beef, then blend in bacon grease.
It not only has a much better flavor, but is loaded with the “fifth” taste, savory, aka “umami”. It is why bacon is so loved, because only a few foods have a LOT of savory in them, and bacon is one of them.
Other things that can be added to the meat before cooking (not all at once) are liquid steak seasoning, liquid smoke, Worcestershire sauce (which also has savory), Tabasco or Louisiana hot sauce, or Hawaiian-style (with pineapple juice) teriyaki sauce.
And after cooking, but still on the skillet or grill, put a pat of butter on each patty and rub it around until it melts.
That Smash Burger has had the good juicy fat smashed out.
Sliders are silly.
Stella’s near STRATCOM in Bellevue NE. The best burgers ever! Have to spend extra time in the gym, but it worth it.
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Mangia Bevi café makes a great burger. They use the right bun, chargrill for a nice crispy outside but a soft and delicious inside. Nothing but maybe a pickle added. No mayo, catsup, or onions needed.
Freshly ground sirloin is the beginning of a great burger.
5.56mm