The burger thread (1 Viewer)

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.
 
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.
 
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.
 
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.

Brooklodge_Spice_Rub_Organic_Herb_Comapny.jpg
 

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