The burger thread (1 Viewer)

[7 - No tomorrow]

One of the more pleasant outcomes of the foodie movement is the amount of people in the industry that have turned their hand to elevating the status of the burger.
Bababababa. I'm lovin' it.

 

[shower another shower]

Juicy Lucy's ftw.

 

[east hastings]

As if by magic!

Also, gonna try upload a pdf for anyone trying this at home

No. 6 is bullshit, i don't constantly flip cause i couldn't be bothered but:

frequent flipping cooks the meat more evenly, and also significantly faster: flip every minute instead of once or twice and the meat will be done in a third less time.
This works because neither side has time to absorb a lot of heat when facing the fire or to lose heat when facing away. You don’t get neat grill marks or the best char this way, but with high enough heat the surface develops plenty of flavor.

The same rule goes for steaks

Best burgers i've made is from short-rib mince, you can get it in FX Buckleys.

 

[7 - No tomorrow]

No. 6 is bullshit, i don't constantly flip cause i couldn't be bothered but:



The same rule goes for steaks

Best burgers i've made is from short-rib mince, you can get it in FX Buckleys.

What is your rush?

Indeed, exactly the same rule goes for steaks. 5 minutes a side, flip once - adjust to your taste.

Get some short ribs yourself and try chopping it finely with a knife. You may prefer it to the texture of mince from a grinder.

It's an art though, not a science. Whatever works for you.

 

[east hastings]

What is your rush?

it's not really about the speed, but the texture and moisture is improved by frequent flipping

 

[7 - No tomorrow]

it's not really about the speed, but the texture and moisture is improved by frequent flipping

I have not found that with either burgers or steaks - I'm a convert from flipping - but if you've got something that works for you, that's great.

 

[nlgbbbblth]

My wife makes delicious burgers. We add blue cheese and a red onion marmalade.

 

[nlgbbbblth]

7

Do you think that steaks need a sauce or are onions / mushrooms / chips sufficient?

 

[shower another shower]

butter.

 

[CinnamonBoy]

7

Do you think that steaks need a sauce or are onions / mushrooms / chips sufficient?

A bit of salt and, ideally, onions for me.

(What do I know though, I don't like a steak done rare and prefer it well done. I like the taste of "burn". )

I find those fancy burgers delicious for a few bites but I get bored about halfway through. Hard work. I prefer a McDonalds hamburger any day. Must try that Bunsen place.

 

[Cornu Ammonis]

Steak is rare and no sauce needed. Just seasoning. I recommend Brooklodge Spice Rub (which I also use in my burger mix). Might do some onions to go with it but not essential.

 

[7 - No tomorrow]

It's never a bad idea to let your steak settle for a few minutes after you've cooked it.
In that time you can throw together a quick red wine reduction on the pan you've just used.
Sauce is not an essential though, I wouldn't have thought.

 

[nlgbbbblth]

I used to eat steak well done but have pulled back to medium in recent years. Much nicer I think.

 

[CinnamonBoy]

I also like my sausages burnt to a crisp. So that they can only be identified by their dental records.

 

[dudley]

favourite steak is one that's been seared over insane heat for the briefest period, so it's almost crispy, but almost immediately pink once you tear it apart.....ang ang ang ang ang

 

[dudley]

and steak tartare......one day. when i'm ready

 

[7 - No tomorrow]

and steak tartare......one day. when i'm ready

I love it. So good.

As long as you're getting it somewhere that knows what they're doing, you can't go wrong.

 

[Cornu Ammonis]

Yeah, it's deadly. Go for it.

 

[7 - No tomorrow]

Isn't there a Nepalese place in Dublin that does it with a shot of whiskey?

 

[Cornu Ammonis]

Don't know, I've only ever had it in France.