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What's On Your Perfect Burger? (1 Viewer)

Don Quixote said:
My wife gets some through the UNM alumni association. They fly the green chiles in overnight and host annual chile roasts across the country (I think the DC chapter hosts the biggest green chile roast on the east coast). I think last time my wife bought about 20 pounds worth of green chiles.

They can roast them there, but we just picked up some fresh bags, spent the afternoon roasting them on my grill, and then bagged and froze them up. Still have a bunch in the freezer from a few years ago — still taste great.
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we're turning this into the green chile/NM thread, but i think everybody's kinda done anyways...

i'll never forget my first chile roasting. i had just moved down to Albq from my commune in Tesuque in order to have a local address for my audition @ KOB, the largest media org in town. i had never been an on-air personality, but my syndicated comedy show gave me a better audition tape than any podunk town had ever seen. as i've told before, they hired me for the 10-2 right away and, when i was discussing budget (and i was prepared to do it w cheap college talent for voice actors), they all stared at me like i was a bus burrito and offered me $38 (about 200 now)/show. "Production budget? We're selling $4 spots at midday and you can get anywhere in the valley in 10 mins, so there's no drive time". i may be a ho, but i'm not a cheap one and i just couldnt do it. shoulda worked for free - 2 yrs later, a guy behind me in Boston radio who refined his act in the boonies for the short dough signed with an LA station for $2.3mil.

anyways, i was disconsolate. titty bars are good for disconsolate. chatted up a very Mestizo-looking dancer @ the Silver Slipper on Rte 66 (the lights had burnt out in the early letters so, @ nite, it was the "ilver ipper") & she agreed to see me outside the club. our 2nd date was at her abuelita's for a chile roasting, sumn i didnt expect for date#2 w a stripper. twas a whole Thanksgivingy kind of occasion, cept i was the underdone turkey. even when they warned me it was hot, it was hotter than that, and the abuelitas thrilled to be the one to drown my mucous membranes in crema when it was their turn. by the time they were done, if they'd offered me Raisin Bran i'd have run for Sandia Crest for fear of what hellspawn might be in the milk. good times -

 
Field roast or taro patty

Avocado

Red onions

Spinach

Sweet hot mustard

Ketchup

Multigrain bun than doesn’t require dislocating my jaw to bite it

 
I like many combos:

most common in the house is bearnaise with crisp shallot or onion

- grilled pineapple, teriyaki

-mushroom sauce (bordelaise)

- grilled onion, thousand island

- bbq with onion rings

- fig or bacon jam

almost always with bacon

cheese: use Gouda, Swiss, Gruyere, Munster Brie, blue

 
JaxBill said:
How I usually make mine-

mix up

50/50 ground beef and ground pork

diced Vidalia onions

Worcestershire, salt, pepper, a little chili powder

form into 1/3 patties

cook direct over hot coals until crust forms

flip once, apply favorite tomato based barbecue sauce

flip second time and move to indirect side. apply more sauce then American cheese. Cook till medium rare/medium.

Usually eat as is in bun with the sauce/cheese/onion already accounted for. If I have a really good tomato, I'll slice that up. The pork and barbecue sauce give it a sweet taste.

I might try the carmelized onions in the first video but worried that might be too much. Also might try in my Cast Iron skillet on grill to give it a better crust.
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Tried it tonight and the results were ridiculously good. Just the wife and I so only did enough onions for two people. Heated the skillet, threw on the onions with a pat of butter and some chili powder. Pulled them off when they were about 80% done. Cooked the burgers in the skillet with barbecue sauce lightly rubbed in after first flip. When burgers were done,  finished the onions in the grease and burger bits. Wife suggested I add mushrooms next time and I agreed.

 
matuski said:
What do you call that big round flat top thing he is cooking.... I have room for that next to my grill and want it - yesterday!
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No clue but I love it too.  I have a custom insert for my Weber that my wife gave me for a Bday present that works pretty well.  Made smash burgers last night.  

 
matuski said:
Just a sidenote - this dude wiping his mouth with the entire roll of paper towels just makes the video.
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Lol.  Sam has a ton of great recipes, been following the guy for well over 10 yrs.  He’s a local (San Diego) well know guy.  

 
Oh, and in case you were not aware - most butchers and grocery stores will grind the meat for you if you don't have a grinder yourself.

 
matuski said:
Thank you so much for introducing me to this guy.  I feel like we are soulmates.

"Get with the program Sparky".... 😂
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Sam’s awesome.  If you ever visit SD he’s got a couple different fast casual restaurants that are great and based of his recipes.  One of the restaurants is called Not Not Tacos. Lol. 

 
Dan Lambskin said:
Had a nice medium “black and bleu” today with some bacon and onion straws

im also one that pretty much celebrates the entire burger catalog 

I do hate the trend of burger food porn where there is so much melted cheese and sauce that it just looks like a cream pie gone wrong 
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brioche bun

medium black and bleu and caramelized onions

 
Bossman said:
Scramble an Egg and unseasoned bread crumbs in the raw hamburger prior to hand making the patties

Once you've tried the above, You'll never make burgers without these again.

Burger grilled, not fried

American cheese

Helmans Mayo / Heinz ketchup

Dill pickle slices, lettuce, slice of tomato, raw onion
Click to expand...
I should point out the fact...

The egg and bread crumbs do not add flavor ...or take away flavor.

The purpose is to make the patty extra fluffy.

If you can imagine the softness and density of a meatloaf ... vs a hard, dense brick of ground beef.

 
The classic cheese, lettuce, tomato, pickle, and ketchup. No mustard. Mustard goes on hot dogs and brats. 

 
Bun - not too particular, but I like a soft white bun

Patty - Also not particular here.  My local butcher has some good Wagyu beef, but I'm not sure it is worth the price.  I also enjoy their patties with bacon and cheese mixed in already

Toppings - Guacamole, mayo, mustard, chopped onion (so you get the flavor, but not the issue of biting through the rings), bacon and melted pepper jack

 
Bull Dozier said:
Bun - not too particular, but I like a soft white bun

Patty - Also not particular here.  My local butcher has some good Wagyu beef, but I'm not sure it is worth the price.  I also enjoy their patties with bacon and cheese mixed in already

Toppings - Guacamole, mayo, mustard, chopped onion (so you get the flavor, but not the issue of biting through the rings), bacon and melted pepper jack
Click to expand...


I don't get the Waygu burger thing ...isn't the thing about Waygu, etc. the fact that you have a piece/slice of solid meat that has it's muscle tissue completely intertwined with beautiful fat?  ...that's what ground meat is.  

not saying it wouldn't be good - but couldn't you achieve pretty much the same with some beef rib meat and some great fat?

 
Bossman said:
Scramble an Egg and unseasoned bread crumbs in the raw hamburger prior to hand making the patties

Once you've tried the above, You'll never make burgers without these again.

Burger grilled, not fried

American cheese

Helmans Mayo / Heinz ketchup

Dill pickle slices, lettuce, slice of tomato, raw onion
Click to expand...
No offense but this sounds terrible.  Like worse than that homemade burger Eddie
Murphy describes in RAW

 
metoo said:
brioche bun

medium black and bleu and caramelized onions
Click to expand...
Another vote for the brioche.  What I really like about em is they don't fall apart, even when you got a big ol, messy sum#####.

Along with that, my fave burger is ground wild game, preferably elk or antelope.  No added fat....mince up some onion and garlic, add Spade L Ranch beef seasoning to taste, mix thoroughly......burger press to get about a 1/3 lb patty......cover the bottom of your cast iron skillet with avocado oil, get it hot, just before smoking point.....cook the burger about 3-4 minutes per side.  A bit of Tillamook sharp cheddar last minute

Mayo on the bottom bun, dill pickle, red onion, tomato, lettuce.....top bun I like a mixture equal parts mayo, ketchup with a splash hot sauce....I typically use mezzetta habanero sauce.

 
Last edited by a moderator:
Bossman said:
On 8/5/2021 at 3:12 PM, Bossman said:
Scramble an Egg and unseasoned bread crumbs in the raw hamburger prior to hand making the patties

Once you've tried the above, You'll never make burgers without these again.

Burger grilled, not fried

American cheese

Helmans Mayo / Heinz ketchup

Dill pickle slices, lettuce, slice of tomato, raw onion
Expand  
Click to expand...
I should point out the fact...

The egg and bread crumbs do not add flavor ...or take away flavor.

The purpose is to make the patty extra fluffy.

If you can imagine the softness and density of a meatloaf ... vs a hard, dense brick of ground beef.
Click to expand...


reaction.

I just don't know where to begin here.

You're making a meatloaf.

A grill is ok - but any burger aficionado will tell you that a flat, very hot griddle is the way to go. That is the only way to achieve that beautiful crust.  I prefer two thin patties for more crust - but if you want it a little thicker to still get some pink in the middle I could understand that.   

 
Binky The Doormat said:
reaction.

I just don't know where to begin here.

You're making a meatloaf.

A grill is ok - but any burger aficionado will tell you that a flat, very hot griddle is the way to go. That is the only way to achieve that beautiful crust.  I prefer two thin patties for more crust - but if you want it a little thicker to still get some pink in the middle I could understand that.   
Click to expand...
So let it saute in it's own grease? 

I suppose that would help yours to stay moist ... But still dense and hard.

Only way to get a crust? Then you've never grilled on an open flame.  I can char mine if I choose.

I prefer to let the grease drip, flame up and scorch the patty ... infusing more flavor. 

Imagine if you will, a meatloaf texture, (... without the meatloaf nonsense of ketchup and spices) .... on a thin to medium patty ... with dark grill lines on each side. They don't need to be pink to be Moist and flavorful. Ground beef is something that should be cooked thru due to being exposed to air on the inside and out. Unlike a steak.

Been doing it this way for years. The family and friends love em. I always get compliments.

 
Binky The Doormat said:
I don't get the Waygu burger thing ...isn't the thing about Waygu, etc. the fact that you have a piece/slice of solid meat that has it's muscle tissue completely intertwined with beautiful fat?  ...that's what ground meat is.  

not saying it wouldn't be good - but couldn't you achieve pretty much the same with some beef rib meat and some great fat?
Click to expand...
Like I said, I'm not sure it is worth the increased price.  It does have a distinctly different flavor than regular beef, but I suspect there is a little suggesting tasting here.  it tastes different, its more expensive, my wallet may just be telling my tongue that it tastes better. :shrug:  

 
Bossman said:
So let it saute in it's own grease? 

I suppose that would help yours to stay moist ... But still dense and hard.

Only way to get a crust? Then you've never grilled on an open flame.  I can char mine if I choose.

I prefer to let the grease drip, flame up and scorch the patty ... infusing more flavor. 

Imagine if you will, a meatloaf texture, (... without the meatloaf nonsense of ketchup and spices) .... on a thin to medium patty ... with dark grill lines on each side. They don't need to be pink to be Moist and flavorful. Ground beef is something that should be cooked thru due to being exposed to air on the inside and out. Unlike a steak.

Been doing it this way for years. The family and friends love em. I always get compliments.
Click to expand...
And if you screw up and use seasoned Italian Bread Crumbs and your burgers taste like meatloaf, ... that's on you.

🤪

 
Manster said:
Another vote for the brioche.  What I really like about em is they don't fall apart, even when you got a big ol, messy sum#####.

Along with that, my fave burger is ground wild game, preferably elk or antelope.  No added fat....mince up some onion and garlic, add Spade L Ranch beef seasoning to taste, mix thoroughly......burger press to get about a 1/3 lb patty......cover the bottom of your cast iron skillet with avocado oil, get it hot, just before smoking point.....cook the burger about 3-4 minutes per side.  A bit of Tillamook sharp cheddar last minute

Mayo on the bottom bun, dill pickle, red onion, tomato, lettuce.....top bun I like a mixture equal parts mayo, ketchup with a splash hot sauce....I typically use mezzetta habanero sauce.
Click to expand...
This guy burgers

slight deduction in points for the ketchup, but I could see it working here

 
Bossman said:
So let it saute in it's own grease? 

I suppose that would help yours to stay moist ... But still dense and hard.
Click to expand...


Saute?  Qui ...so fancy.  You make that sound as though it's a bad thing.  Fat is flavor.  Yeah, we've all had an overdone fried burger - but you just don't over "saute" it.  

Bossman said:
Only way to get a crust? Then you've never grilled on an open flame.  I can char mine if I choose.
Click to expand...


No Boss ...I'm 62 years old and have never cooked over an open flame.  You can get char marks on an open flame, but you don't get the full crust ...unless you just want to burn the livin' #### out of it  

Bossman said:
Imagine if you will, a meatloaf texture,
Click to expand...


That's all I can envision.  You have described it perfectly.  And I love a good meatloaf sandwich ...especially if you pan fry a slice, put on a slice of cheese and throw it on some toast.  btw ...what you are doing is a poor version of a panade and you'll find that this method makes for a much better meatball and/or meatloaf next time you make your burgers.  

Bossman said:
They don't need to be pink to be Moist and flavorful. Ground beef is something that should be cooked thru due to being exposed to air on the inside and out. Unlike a steak.
Click to expand...


Be they can be pink as long as they are cooked to 160 degrees internally.  If I grind my own meat, I will happily cook it less as the ground meat will have been exposed a very little time prior to cooking.  

Bossman said:
Been doing it this way for years. The family and friends love em. I always get compliments.
Click to expand...


reaction.

I know there is still a very big market for Wonder Bread.   

 
Binky The Doormat said:
Saute?  Qui ...so fancy.  You make that sound as though it's a bad thing.  Fat is flavor.  Yeah, we've all had an overdone fried burger - but you just don't over "saute" it.  

No Boss ...I'm 62 years old and have never cooked over an open flame.  You can get char marks on an open flame, but you don't get the full crust ...unless you just want to burn the livin' #### out of it  

That's all I can envision.  You have described it perfectly.  And I love a good meatloaf sandwich ...especially if you pan fry a slice, put on a slice of cheese and throw it on some toast.  btw ...what you are doing is a poor version of a panade and you'll find that this method makes for a much better meatball and/or meatloaf next time you make your burgers.  

Be they can be pink as long as they are cooked to 160 degrees internally.  If I grind my own meat, I will happily cook it less as the ground meat will have been exposed a very little time prior to cooking.  

reaction.

I know there is still a very big market for Wonder Bread.   
Click to expand...
I’m sure it exists somewhere but that gave me an idea.  A restaurant where you pick different cuts of meat and they grind it fresh to make a burger for you

probably some health concerns but that would be neat

 
Dan Lambskin said:
I’m sure it exists somewhere but that gave me an idea.  A restaurant where you pick different cuts of meat and they grind it fresh to make a burger for you

probably some health concerns but that would be neat
Click to expand...


that youtube burger dude with the big lambchops says it doesn't really matter as long as there is a good meat/fat ratio, I'd give it a whirl though - we make Lebanese lamb burgers with tabbouleh when we want to shake it up.  

 
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