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Teach a german guy to make a real gooood burger!

Discussion in 'Off Topic Area' started by StephK87, Nov 7, 2019.

  1. Manofstihl661

    Manofstihl661 Pinnacle OPE Member

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    If you have issues with the meat falling apart/crumbling then you can add an egg into your meat/spice mix and work it in first. That’ll help it stay together.
     
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  2. birdmeter

    birdmeter Super OPE Member

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    i like a good grass fed burger thread as much as a good chain saw thread.
     
  3. Manofstihl661

    Manofstihl661 Pinnacle OPE Member

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    I keep trying to talk my wife into letting me get a heifer but she won’t do it. I’d love to raise my own. We have family that raises some and we have a whole cow butchered and split between us and our other family. We usually get half the cow. It’s the best way to go IMO. We’ve got chickens, guinea and ducks
     
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  4. kfd518

    kfd518 Pinnacle OPE Member

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    Red onion and pablano or jalapeño and salt pepper angarlic in the meat. Whatever cheese of your liking with plenty of bacon and a toasted bun. Mustard with black pepper to tie it all together.
     
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  5. kfd518

    kfd518 Pinnacle OPE Member

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    If doing the smash burger method be sure to smash as soon as the meat hits the pan to form the ball into a patty and then no pressure at all again after that. Leave it to sear on one side and flip and leave it alone after seared remove from the pan. Place on waiting bun!
     
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  6. Stump Shot

    Stump Shot Old *pretty boy dipstick of Quality

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    Best burger that I ever had bar none, was ground venison mixed with 30% prime rib trimmings from the butcher shop. :hambre:
     
  7. Manofstihl661

    Manofstihl661 Pinnacle OPE Member

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    Yes true, didn’t think of that one
     
  8. Stevetheboatguy

    Stevetheboatguy Pinnacle OPE Member

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    Well..... My wife has me beat. She makes a better burger. But I make the best bacon and cheddar burger in our house.

    Heart attack on a plate but it's damn good.

    Fry your bacon in a cast iron pan until crisp. Drain off 1/2 the grease. Use what's in the pan to fry your beef (venison around here) use the 1/2 you drained to coat the bun and fry it until lightly toasted. Top it with whatever you like and hope you wake up in the morning!.


    Steven
     
  9. Manofstihl661

    Manofstihl661 Pinnacle OPE Member

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    I’ve used bacon grease on mine when in a cast iron pan before but usually we keep it in a jar and i use a spoon. I like to cook my bacon then cook an egg in the grease. My wife’s family calls them “greasy eggs”....go figure
     
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  10. Deets066

    Deets066 AKA Deetsey

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    Very easily, if you want a good burger
     
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  11. Clemsonfor

    Clemsonfor Pinnacle OPE Member

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    Cook them in cast iron pan, use a real fat to get the pan oiled up. Use butter, Crisco, bacon grease (from all that bacon you just cooked in same pan preferably). Then cook in the cast iron pan, you will have grease pile up in the bottom. That's what you want, it adds to the flavor and the cast iron gets you that good crust on the burger you want. Increase or decrease your heat based on do you like pink centers or not. Higher heat will cook outside with that crust and leave inside pinkish , little lower heat will cook it all through and by the time middle is cooked that outer layer will get the good charred cast crust on it.

    This is best done on a burner outside as it's smokey and grease poos out in like a foot radius of the pan even with a grease screen on top.

    And yes thicker paddies to start. That

    Sent from my moto g(7) using Tapatalk
     
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  12. DuratecMan10

    DuratecMan10 Pinnacle OPE Member

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    Cooking in bacon grease is the way to go.


    Sent from my iPhone using Tapatalk
     
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  13. DuratecMan10

    DuratecMan10 Pinnacle OPE Member

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    Y'all got King's Hawaiian rolls over there?

    Those buns, complete any burger.


    Sent from my iPhone using Tapatalk
     
  14. jakethesnake

    jakethesnake I Am The Snake

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    I raise my own beef. I’d bet they’re delicious that way. I couldn’t sacrifice my favorite steak for an excellent burger. I’ve had some cheesesteak made from ribeyes. I can imagine they make an excellent burger
     
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  15. blacksmith

    blacksmith Pinnacle OPE Member

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    I like to cook mine over charcoal and smoke it with a mixture of apple and cherry wood.

    I mix a wet mixture in with the raw meat weighing about 1 1/2 pounds.

    My mixture is all to taste (no measurements) . The mixture by itself compared to after it's cooked is completely different so if you try this don't curse me until after it's cooked.

    Guinness
    Worcestershire sauce
    Soy sauce
    Ol' smokey carmel apple moonshine
    Real maple syrup

    Mix about 1 pint of the mixture. The majority of the mixture consists of Guinness.

    Dump part of the mixture into the meat and mix it up. If consistency of your patty is almost falling apart then you have it wet enough.

    You'll need two hands to slide the patty onto the grill so it will keep it's shape. By the time that it's ready to flip it's plenty firm enough and won't fall apart.

    Season while on the grill with onion powder, cracked black pepper and course ground kosher salt.

    As it's cooking baste with your remaining mixture to keep it moist and flavorful.

    Then enjoy with your favorite toppings!
     
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  16. beaglebriar

    beaglebriar Mastermind Approved!

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    Oh FFS...they make awesomer steaks.
     
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  17. beaglebriar

    beaglebriar Mastermind Approved!

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    Grass fed beef ain't all it's cracked up to be. Beef needs corn to taste good.
     
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  18. beaglebriar

    beaglebriar Mastermind Approved!

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    My burger recipe is simple. The family grows our own Angus so that's ingredient number one. Garlic salt, pepper and thoroughly soaked in Worcestershire. Grill and top with Cooper cheese. Add condiments of your choice.
     
  19. redlight066

    redlight066 Pinnacle OPE Member

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    Lasagna tonight burgers tomorrow. Style points to follow :D 1852BADD-3C24-4880-9297-CC61C9A4B84C.jpeg
     
  20. srb08

    srb08 Doesn't play well with others

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    80/20 ground beef. Salt & Pepper.
    Smoking hot grill/skillet. Sear both sides, reduce heat, cover, and finish to desired doneness. Try not to press out the juices while cooking. If you want to avoid swelling in the middle, press a divot in the center before cooking.
    Be careful, over cooking can ruin a good burger.

    image.jpeg
     
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