Author Topic: Good burger discussion (non-lamb burger related but also tasty and delicious)  (Read 61000 times)

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Offline sys

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"experienced commanders will simply be smeared and will actually go to the meat."

Offline sys

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this was one of those burgers where everything sounded right, but the experience never lived up to the hype.  don't get me wrong, it was a good meal, delicious in its way, and well paired with the delightful grenache.  just felt like it was a burger on the edge of greatness, but one that collapsed under the weight of its own expectations rather than seizing the reins and running to glory.  i have to take some of the blame for that, obsessed with getting the perfect toast on the bun, i overcooked the burger a touch.  it wasn't killed, by any stretch, but it was more done than it should've been, and that's something i have to live with.

mushroom paste:  frozen "medley" of cultivated 'shrooms, garlic, dried rosemary, pepper, salt, red wine.  - absolutely delicious.  think it could have been better with port instead of the grenache, but i mean, come on, you can't go buying a bottle of port every time you want a mushroom burger.  on it's own, it was fantastic, on the burger, contributed to a saltiness issue that plagued the burger all meal-long.

fried onions:  same issue with the saltiness.
bacon:  you guessed it, a contributor.
chipolte:  you're probably thinking "wait, was this burger too busy, was that the issue?".  well, nope.  tried a bite without the chipolte, definitely not the problem.
blue cheese:  see chipolte.

marinade:  red wine, a touch (just a touch, for eff's sake) of brown sugar, salt, pepper, rosemary, bay leaf, garlic, olive oil.  yeah.  not saying this was the whole problem, but it didn't help.  there was just a lot of taste on top.  the marinade wasn't needed, and in fact detracted from the burger's success.  this was a live and learn; less is more situ.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline Mikeyis4dcats

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this was one of those burgers where everything sounded right, but the experience never lived up to the hype.  don't get me wrong, it was a good meal, delicious in its way, and well paired with the delightful grenache.  just felt like it was a burger on the edge of greatness, but one that collapsed under the weight of its own expectations rather than seizing the reins and running to glory.  i have to take some of the blame for that, obsessed with getting the perfect toast on the bun, i overcooked the burger a touch.  it wasn't killed, by any stretch, but it was more done than it should've been, and that's something i have to live with.

mushroom paste:  frozen "medley" of cultivated 'shrooms, garlic, dried rosemary, pepper, salt, red wine.  - absolutely delicious.  think it could have been better with port instead of the grenache, but i mean, come on, you can't go buying a bottle of port every time you want a mushroom burger.  on it's own, it was fantastic, on the burger, contributed to a saltiness issue that plagued the burger all meal-long.

fried onions:  same issue with the saltiness.
bacon:  you guessed it, a contributor.
chipolte:  you're probably thinking "wait, was this burger too busy, was that the issue?".  well, nope.  tried a bite without the chipolte, definitely not the problem.
blue cheese:  see chipolte.

marinade:  red wine, a touch (just a touch, for eff's sake) of brown sugar, salt, pepper, rosemary, bay leaf, garlic, olive oil.  yeah.  not saying this was the whole problem, but it didn't help.  there was just a lot of taste on top.  the marinade wasn't needed, and in fact detracted from the burger's success.  this was a live and learn; less is more situ.


as someone else mentioned, less is more.   You wouldn't want to have sex with 5 girls at once would you, some would be left out of the fun and you'd get tired and exhausted.    3 girls on the other hand (based on porn viewing) looks doable.    Stick with 3 ingredients or less.

Offline sys

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Stick with 3 ingredients or less.

pfft.  ridiculous.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline Kat Kid

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this was one of those burgers where everything sounded right, but the experience never lived up to the hype.  don't get me wrong, it was a good meal, delicious in its way, and well paired with the delightful grenache.  just felt like it was a burger on the edge of greatness, but one that collapsed under the weight of its own expectations rather than seizing the reins and running to glory.  i have to take some of the blame for that, obsessed with getting the perfect toast on the bun, i overcooked the burger a touch.  it wasn't killed, by any stretch, but it was more done than it should've been, and that's something i have to live with.

mushroom paste:  frozen "medley" of cultivated 'shrooms, garlic, dried rosemary, pepper, salt, red wine.  - absolutely delicious.  think it could have been better with port instead of the grenache, but i mean, come on, you can't go buying a bottle of port every time you want a mushroom burger.  on it's own, it was fantastic, on the burger, contributed to a saltiness issue that plagued the burger all meal-long.

fried onions:  same issue with the saltiness.
bacon:  you guessed it, a contributor.
chipolte:  you're probably thinking "wait, was this burger too busy, was that the issue?".  well, nope.  tried a bite without the chipolte, definitely not the problem.
blue cheese:  see chipolte.

marinade:  red wine, a touch (just a touch, for eff's sake) of brown sugar, salt, pepper, rosemary, bay leaf, garlic, olive oil.  yeah.  not saying this was the whole problem, but it didn't help.  there was just a lot of taste on top.  the marinade wasn't needed, and in fact detracted from the burger's success.  this was a live and learn; less is more situ.


remember when I told you not to put salt on it during the marinade?

Offline Dr Rick Daris

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had in-n-out this week as part of sys burger challenge. it was good. i wouldn't get it animal style if i ever got it again though.

Offline Kat Kid

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this was one of those burgers where everything sounded right, but the experience never lived up to the hype.  don't get me wrong, it was a good meal, delicious in its way, and well paired with the delightful grenache.  just felt like it was a burger on the edge of greatness, but one that collapsed under the weight of its own expectations rather than seizing the reins and running to glory.  i have to take some of the blame for that, obsessed with getting the perfect toast on the bun, i overcooked the burger a touch.  it wasn't killed, by any stretch, but it was more done than it should've been, and that's something i have to live with.

mushroom paste:  frozen "medley" of cultivated 'shrooms, garlic, dried rosemary, pepper, salt, red wine.  - absolutely delicious.  think it could have been better with port instead of the grenache, but i mean, come on, you can't go buying a bottle of port every time you want a mushroom burger.  on it's own, it was fantastic, on the burger, contributed to a saltiness issue that plagued the burger all meal-long.

fried onions:  same issue with the saltiness.
bacon:  you guessed it, a contributor.
chipolte:  you're probably thinking "wait, was this burger too busy, was that the issue?".  well, nope.  tried a bite without the chipolte, definitely not the problem.
blue cheese:  see chipolte.

marinade:  red wine, a touch (just a touch, for eff's sake) of brown sugar, salt, pepper, rosemary, bay leaf, garlic, olive oil.  yeah.  not saying this was the whole problem, but it didn't help.  there was just a lot of taste on top.  the marinade wasn't needed, and in fact detracted from the burger's success.  this was a live and learn; less is more situ.


as someone else mentioned, less is more.   You wouldn't want to have sex with 5 girls at once would you, some would be left out of the fun and you'd get tired and exhausted.    3 girls on the other hand (based on porn viewing) looks doable.    Stick with 3 ingredients or less.

Your analogy is stupid.

Offline steve dave

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mumped up another burger last night  :facepalm:

Offline asava

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fracked up another burger last night  :facepalm:

i mumped up taking pictures and posting a delicious burger i had at a local joint around here.

double bacon cheeseburger with grilled onions, tomato, lettuce, jalapeños, grilled mushrooms, mayo, and ketchup.

Offline pissclams

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sounds more like a hamburger salad then it does a hamburger


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Offline asava

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oh it was delicious. and nowhere near a salad burger. does this mean you are adhearing to the MIKEYDISFORQUAATS formula?

Offline pissclams

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i pledge my allegiance to non adherance to mike25442gatos formula


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Offline sys

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remember when I told you not to put salt on it during the marinade?

like icarus, i've learned a valuable lesson of the dangers of hubris.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline steve dave

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Offline pissclams

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Interesting read for the In-n-Out fans

http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html

The 60% lean part kind of blew my mind
wow that dude is awesome. LOL @ 60% lean


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Offline steve dave

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Interesting read for the In-n-Out fans

http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html

The 60% lean part kind of blew my mind
wow that dude is awesome. LOL @ 60% lean

Yeah, if you hit the link about grinding your own meat where he talks about the fat content it takes you to another post about different cuts to grind that is pretty interesting too.

Offline pissclams

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Interesting read for the In-n-Out fans

http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html

The 60% lean part kind of blew my mind
wow that dude is awesome. LOL @ 60% lean

Yeah, if you hit the link about grinding your own meat where he talks about the fat content it takes you to another post about different cuts to grind that is pretty interesting too.
i'm going to get the meat grinder attachement for my kitchen aid mixer, it's got to be sweet.  i'll start making my own sausages too.  goEMAW sausages will be the best sausages.


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Offline ew2x4

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Interesting read for the In-n-Out fans

http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.html

The 60% lean part kind of blew my mind
wow that dude is awesome. LOL @ 60% lean

Yeah, if you hit the link about grinding your own meat where he talks about the fat content it takes you to another post about different cuts to grind that is pretty interesting too.
i'm going to get the meat grinder attachement for my kitchen aid mixer, it's got to be sweet.  i'll start making my own sausages too.  goEMAW sausages will be the best sausages.

The meat grinder attachment is pretty amazing.

Offline bakerman

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now i haven't been there, but there is a place in Chicago called "Kumas." According to several elite sources it is the best burger joint in 'Merica.

A few examples of their work



a different variation of their thanksgiving burger
















Kumas is definitely the best burger I've ever had. All burgers are named after rock bands too. Pretzel bun is awesome.

Offline pissclams

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i'm sick of brioche buns


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Offline sys

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i'm sick of brioche buns

it was a stupid idea to start with.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline sys

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The 60% lean part kind of blew my mind

i hate the people that spend good money buying lean to super-lean ground beef and then cook it past rare.  dumb fucks.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline steve dave

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The 60% lean part kind of blew my mind

i hate the people that spend good money buying lean to super-lean ground beef and then cook it past rare.  dumb fucks.

Oh, no doubt.  But, I've never even seen anything past 75% lean available at a hyvee type store.

Offline sys

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Oh, no doubt.  But, I've never even seen anything past 75% lean available at a hyvee type store.

i think some of the really cheap stuff that they sell in 5 lb opaque tubes might be 70%.


i've ground lard into game meats before, but then realized it'd be cheaper to buy really fatty ground beef and grind it in at 1:1 to get an 85%.

really good btw.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline pissclams

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i'm sick of brioche buns

it was a stupid idea to start with.
agreed and it pisses me off


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