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Thread: Hamburgers.

  1. #21
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    Quote Originally Posted by Northern Rivers View Post
    Don't buy cheap blue. A nice Danish blue is great...with a nice shiraz.
    Yeah, no, it does not matter how good the blue cheese is, for me it is inedible.

    Oh, and wine does nothing for me.
    Last edited by Retiredat50; 09-03-2019 at 04:18 AM.

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    Brat (09-03-2019)

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    Quote Originally Posted by Northern Rivers View Post
    Don't buy cheap blue. A nice Danish blue is great...with a nice shiraz.
    You're getting awfully close to a thread hijack!



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    HawkTheSlayer (09-03-2019)

  5. #23
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    I would love to give some great improvement for burgers, but I can't. The truth is that I'm a simple guy & I love them to begin with. As long as the meat is well done I've never had a bad burger. Some were better than others but they were all good. I do love the fact that you can totally change the taste just by adding something else to it. They say that they are bad for you & heck I knew that. Every food that is wonderful is always bad for you.

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    I add 1/3 hot Italian sausage to the beef, a large pinch of of the smoke house flavors

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    HawkTheSlayer (09-03-2019)

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    Quote Originally Posted by Rickity Plumber View Post
    For most of my life, a burger wasn't a burger unless it had ketchup, mustard and an onion slice on it.

    These days I really enjoy a burger with mayo, tomato, lettuce and a slice of raw onion. I enjoy the garden vegetable part of it as much as the burger.
    Wow, same with me. When I was younger it was all about the meat, now I like the veggies as much or better than the meat. I still want the meat, but now he burger portion for me is equal to the veggies instead of being the major portion. And, I also like mayo on my burger and do not use mustard or ketchup.

    I look at a burger as a salad with some meat and bread

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  11. #26
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    Quote Originally Posted by Rickity Plumber View Post
    I love the Montreal seasonings! I use it quite often. My wife uses her Adobo.
    Your wife is Puerto Rican, yes? So Adobo is a seasoning mix, yes? Garlic, pepper, salt, and oregano? I have that in my cupboard. Interestingly enough, Adobo is a cooking style for Filipinos. I love chicken or pork adobo, so good! It is basically cut up chicken, take a cleaver to the wings, thighs, and drumsticks, and slowly simmer it in vinegar, soy sauce, and garlic solution, when all the meat is cooked through serve over rice, delicious!

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    Quote Originally Posted by Northern Rivers View Post
    Swap your fats, around. Get 95/5cl instead of 80/20cl...and...knead in triple bree, minced garlic and a little crushed red pepper flakes. Make it early in the day so it sits at least 6 hours in the fridge. Sourdough bread is the best with it...and...okay...a Heineken or three.

    BTW: https://www.fpe.net.au/chemical-lean-measurements/
    I still use soup mix often in addition to Tony's Bold Blend Creole Seasoning.
    It's important to add about 1/4 cup of total liquid(water, soy sauce, Worcestershire, hot sauce, etc) to rehydrate the onions in the mix. Don't worry if you add too much water. It may be a little more difficult to form a patty(or meatball) but the water will cook out and keep the burger moist.

    The biggest factor in flavor is time, like you said.
    6 hours minimum in the fridge. Overnight is better. One day is mo betta. 2 days in the fridge is the best.

    Even though Bold Blend is complete, i always add extra garlic powder and fresh cracked black pepper.

    You are going to think this part is strange. I put the meat in a skillet and flatten in out to the edge of the skillet to form one huge burger. Then, i cook it on super low heat on one side until it's almost done before I flip it. Then, i brown that side on higher heat to brown it, before browning the other side.
    Reverse searing.

    I do the same thing on the grill, but I make regular size burgers because flipping a 2 lb.single burger is too risky.
    Today we live. Tomorrow we die.
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    Quote Originally Posted by Retiredat50 View Post
    Wow, same with me. When I was younger it was all about the meat, now I like the veggies as much or better than the meat. I still want the meat, but now he burger portion for me is equal to the veggies instead of being the major portion. And, I also like mayo on my burger and do not use mustard or ketchup.

    I look at a burger as a salad with some meat and bread
    In lieu of mayo, try some homemade guacamole spread.
    Today we live. Tomorrow we die.
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    Quote Originally Posted by JMWinPR View Post
    I add 1/3 hot Italian sausage to the beef, a large pinch of of the smoke house flavors
    Liquid smoke works great, but like liquid crab boil you have to be very careful. Just a drop or two.
    Today we live. Tomorrow we die.
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  17. #30
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    Quote Originally Posted by HawkTheSlayer View Post
    In lieu of mayo, try some homemade guacamole spread.
    I love guacamole, love it! Simple is good. Just avocado, lime juice, onion and jalapeno, a little salt, maybe a touch of cayenne.

    But, that is good for tacos, burritos, chips and so forth. Burgers, not so much.

    Oh, and if you are adding sour cream to you pure and beautiful guacamole to make into guacamole spread, shame on you

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