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Burger/Onion poll (2 Viewers)
- Thread starter ScottNorwood
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Steve
Footballguy
pollardsvision
Footballguy
I like raw, grilled, and caramelized. I just love onions. Good thing too, because I spend a fairly large chunk of my life dicing and slicing onions. 3 quarts fine diced, and 2 quarts sliced every day. One of these days, I'm going to hire someone that knows how to handle a knife.
FWIW, anybody using the cross hatch method needs to switch to the spoke method. So much faster, simpler, and just as good of a finished product, if not better. And for slicing onions (for burgers or anything else, and absolutely if you are going to caramelize the #### out of them), I highly recommend ditching the "rings" and going "pole to pole" on halved onions. Also much faster and more importantly here, much easier to get consistent razor thin slices.
FWIW, anybody using the cross hatch method needs to switch to the spoke method. So much faster, simpler, and just as good of a finished product, if not better. And for slicing onions (for burgers or anything else, and absolutely if you are going to caramelize the #### out of them), I highly recommend ditching the "rings" and going "pole to pole" on halved onions. Also much faster and more importantly here, much easier to get consistent razor thin slices.
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sbonomo
Footballguy
How can you claim to know what a good burger is if you don't even know what kind of meat you want. Let's try this again: Ground aged prime sirloin, etc.-OZ- said:the perfect burger - good meat, pineapple, avocado/guac, pepper jack cheese, chipotle mayo, spinach, onions both carmelized and raw, black olives, salsa, egg, kimchi, seaweed, bunless.
sbonomo
Footballguy
Mmmmm - Saldaf (Persian place) in Encino and Zanku (Armenian place) have good examples of Koobideh. Yum.
-OZ-
Footballguy
AAABatteries
Footballguy
Don't Noonan
Footballguy
tommyboy
Footballguy
CurlyNight
Footballguy
Raw onions on the burger with a side of onion rings that actually has large onion slices in them..
tommyboy
Footballguy
My normal burger, I always grill the poblano and put that on. Hatch would be awesome but I'm waiting till September for the next crop.
I like to hollow out the top bun with a fork, get rid of all the extra bread, then there's more room for onions, peppers tomatoes etc...
GilbertGrape
Footballguy
Raw onions give me gas. Lots of it. Otherwise, love them.
The Commish
Footballguy
Not sure how you cook yours....mine don't usually get hot enough to steam. I'm at a cool med rare....sometimes rare. Maybe that's why I don't really understand onions in the middle of the burger because the way I prepare mine, it wouldn't be all that useful. I'd be far better off running an onion through a microplane and just using the juice if onions on top weren't enough onion flavor.By that logic, the interior of the patty is steamed too. Steamed ground beef = :X , amirite?The Commish said:I've had onions cooked in ground beef...in the form of meatloaf. Hate it unless the onions are cooked first. They are exactly steamed. That's what happens when you cook something in a closed space that is almost 90% water. Are you cooking the onion before putting it in the meat mixture?
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jvdesigns2002
Footballguy
I don't want to derail the thread--but generally speaking--most ground beef based mediterreanean and middle eastern kabobs will feature some sort of ground beef and onion mixture. The main variance will be the other accommodating spices as well as the amount of onions and filler to ground beef. I believe kofta kabob sometimes has parsley and other mixers in it.
Being completely biased--but at the same time objective as somebody that has tried crazy amounts of Mediterranean and middle eastern kabobs---my personal opinion is that if you want to have an amazing kabob--you need to go to a fine Persian restaurant. Their kabobs tend to have less fillers--and because of this--they tend to use finer qualities of meats. I'm sure there are a lot of steak and red meat lovers here--and if you guys haven't exposed yourself to a good persian kabob--do yourselves a favor--and use yelp to find out what the nicest Persian restaurant that is in your neck of the woods. Almost every Persian restaurant has a dish called "Beef Soltani"--which is a plate that generally features a generous portion of fluffy basmati rice--one entire strip of filet mignon kabob--and an entire strip of beef koobideh kabob (a ground beef based kabob that is mixed with onion that generally has some saffron seasoning). Most good Persian restaurants will charge $20-30 for this plate--but the portions are usually gigantic. If you are a steak lover--you should definitely try it out.
Galileo
Footballguy
My wife is Lebanese. The kafta her family makes is typically a beef/lamb mixture with onions, parsley, and a host of other spices: garlic, allspice, nutmeg, paprika...there's other stuff in there too, I don't know the whole list. They are usually rolled up and served as an elongated meatball rather then kabob style, but I have seen them skewered other places. Good stuff!
Personally, when I make burgers, I keep them very simple with nothing in the meat...just good ground beef. Some salt and pepper on the exterior and onto the grill. After that, I will let whoever is eating the damn thing decide what else they want on it. Like someone mentioned earlier, I also love sauteed onions on a burger, but I like raw on a hot dog.
Misleading thread title. The poll should be:
1. Which would you rather have?
○ Burger
○ Onion
1. Which would you rather have?
○ Burger
○ Onion
shuke
Black Ice Skeptic
shuke
Black Ice Skeptic
William Munny
Footballguy
Worthy of another poll? Onions vs pickles...
Snorkelson
Footballguy
All you babies "I hate onions" grow up already.
As far as putting stuff in it, stuffing it, or whatever, go for it if you want, but I like burgers to be simple. Too much stuff in/on it takes away from the burger. If you need it for moisture, learn how to cook a burger. Don't flip it over and over and over, don't press it down while it's cooking, sure it makes some cool noises in the grill, but it takes all the fat out. Don't think 90-10 grind is better because there's more beef, get an 81-19 or 80-20 mix (beef-fat).
Put it on the grill, flip it once, don't worry about grill marks, it will all be covered up with bun/cheese/etc. Don't sit there moving it, flipping it, pressing it, and if you're one of those guys, stay away from my grill.
As far as putting stuff in it, stuffing it, or whatever, go for it if you want, but I like burgers to be simple. Too much stuff in/on it takes away from the burger. If you need it for moisture, learn how to cook a burger. Don't flip it over and over and over, don't press it down while it's cooking, sure it makes some cool noises in the grill, but it takes all the fat out. Don't think 90-10 grind is better because there's more beef, get an 81-19 or 80-20 mix (beef-fat).
Put it on the grill, flip it once, don't worry about grill marks, it will all be covered up with bun/cheese/etc. Don't sit there moving it, flipping it, pressing it, and if you're one of those guys, stay away from my grill.
mr roboto
Footballguy
massraider
Footballguy
Raw.
And must be red onion. Anytime I'm at a cookout, and they have white onion I figure they had a bad childhood.
And must be red onion. Anytime I'm at a cookout, and they have white onion I figure they had a bad childhood.
rockaction
Footballguy
I love raw onions and onion rings that almost have raw onion after a flash fry, but I can no longer eat them unless cooked. They destroy me.
Bummer.
Bummer.
sbonomo
Footballguy
Galileo
Footballguy
I have never seen this. I would be shocked if the precision of measurement would be so great that 81-19 would be labeled differently/separately than 80-20.
Galileo
Footballguy
I hear this a lot from people (including in this thread). I am curious as to what it is about onion chemistry that cause so many to be intolerant. Are you folks who are sensitive to onions also sensitive to garlic? I am just curious because I believe they are broken down into some of the same compounds when ingested.
rockaction
Footballguy
Yes, raw garlic cloves, lightly grilled, or used without moderation cause the same thing. Often people that are sensitive to onions are indeed sensitive to garlic from what I've read.
RedmondLonghorn
Footballguy
Makes sense, since they are both alliums.
What are the symptoms? Have you always been sensitive and it just got worse as you got older? Or was it a new sensitivity out of nowhere?
I can't imagine life without onions & garlic...
rockaction
Footballguy
Um, extreme bloating and diarrhea. Bloating bordering on cramping, even. It's really uncomfortable. I wish it was psychosomatic, but people have developed issues with the two foods (and others in the category).
I haven't always been sensitive -- it got worse as I got older. I was able to eat anything when I was young. I'd say I realized it when I lived down by Wooster Square in New Haven, which is where the traditional Italian restaurants and families are.
I can still eat really low doses of both, and happen to love white pizza with garlic, etc. I just know that the preparation has to be very moderate. I tend to risk it, though.
As for the raw onions or really quick-fried onion rings, I try to stay away just because I tend to be immoderate with them and I really need to watch myself.
skol asylum
Footballguy
Binky The Doormat
Footballguy
MikeIke
Footballguy
Double pickles for me, but I won't hate on you for your choice.
I do the double cheeseburger, not the McDouble. I need that extra slice of cheese.
tommyboy
Footballguy
they actually taste fine. you can take dried minced onions, soak in water and use for the same effect at home
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