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The Perfect Burger

#23
The perfect burger is the one you can't finish, and it makes you furious cuz you don't want to stop.



Came close, last night. Found out, if I clean my grill BEFORE starting up the fire, the burgers don't stick to the grill at all. They came out flawless!

2 pounds of ground sirloin, 2 pounds of ground pork, 2 pounds of ground veal.
Mrs. Dash
Garlic powder (cuz I had no fresh garlic cloves)
Italian seasoning powder
Quite a big sprinkling of flour

Didn't use seasoning salt like I usually do, nor the paprika.

Hand mashed, made six burgers. So that's roughly 1 pound each. \m/ Laid mushed em into an oval, put between two sheets of wax paper, cutting board wiggled in circular motion to flatten it down. Used just the right amount of flour cuz it didn't break up at all. Perfect thickness, incredibly wide past the bun. Plenty of construction foundation to build my masterpiece.

Small tomatoes and a HUGE white vidalia onion, romaine lettuce, ketchup n mustard. Suprisingly, forgot the mayo and cheese, and it still kicked my ass!

I'll do up the last two burgers tomorrow. Heh heh heh.
 
#24
A lot of times, I'll take a pound of ground beef, and put it in a bowl. I'll add about a 1/4 cup of oats, some Worchestershire, and some KC Masterpiece BBQ (dry) seasoning.

I then put them in a hamburger press, much like the one pictured below. I think the press is key, because you can make sure all your burgers are the same size and thickness so they get done at the same time.

hamburger%20press%20fox%20run.jpg
 
#26
GrooveWarrior said:
A lot of times, I'll take a pound of ground beef, and put it in a bowl. I'll add about a 1/4 cup of oats, some Worchestershire, and some KC Masterpiece BBQ (dry) seasoning.

I then put them in a hamburger press, much like the one pictured below. I think the press is key, because you can make sure all your burgers are the same size and thickness so they get done at the same time.

hamburger%20press%20fox%20run.jpg
Click to expand...



Hmm.


What size burger patty does that make? How heavy?

Cuz I like my burgers LARGE. Although retaining consistency would be awesome. Maybe I'll look into it...
 
#28
Bryan316 said:
Hmm.


What size burger patty does that make? How heavy?

Cuz I like my burgers LARGE. Although retaining consistency would be awesome. Maybe I'll look into it...
Click to expand...

I've got a new one that is a little different than that. It will make them up to a half pound. You basically just measure out how big you want them (i.e., If you are using 1 lb of meat, just divide it into 2, 3, or 4 balls). Then just put them in there and press them, and it packs them good and tight and keeps them all the same shape.
 
#34
Dave Siff said:
I like it medium to medium-well with blue cheese
Click to expand...

At first this sounded like heresy, but after trying it (several times now!) it is remarkable.

My own favorite is a version of the home made variety, as some others mentioned.

I try to use aged ground sirloin from the organic market. I mix in some worcester sauce, fresh minced garlic (no prepared!), and a little steak seasoning, and let is sit covered for at least an hour before making patties. Cooked to medium rare to medium, put the cheese on (aged, sharp cheddar or pepper jack, or the afore mentioned bleu) when you have about 2-4 minutes to go.

Toppings are very subjective, but I like grilled onions like Chris2112, at least one whole roasted, peeled Hatch green chile, two's better, a bit of crunchy lettuce and a dab of mayo. Finish with some home fries and a cold beer.

Crap, now I'm hungry.
 
#36
ryco said:
No, but I'll take an onion cup. Killer chocolate shakes, too!
Click to expand...

Yeah, the shakes were always great at Dick's.

How are the burgers down at the Pastime?

It was closed down for while due to some legal issues, but is reopening next month as a card room deal. The burgers used to be decent, and the old owners are taking the place back. I guess I'll probably be playing there once in a while since my bandmates are their best friends, LOL.

But meanwhile, there's a new burger joint here right across from there in the old Northshore/Town Tavern building. Here's my favorite one of what I've tried so far:

Face Melter
beef patty on white bun, pepper jack cheese, chipotle peppers, pickled jalapenos, and chili ketchup

At home I prefer grass fed beef from my friend's ranch (or buffalo or elk), bird chillies, avocado, sprouts, Walla Walla onions, and smoked cheddar. Bonus points for a jalapeño/cheese roll.
 
#38
some of my favorite burgers, in no particular order

Callaghan's Irish Pub - Mobile, AL
Butch Cassidy's - Mobile, AL
McGuires Irish Pub - Pensacola, FL
Port of Call - New Orleans, LA

IMO, all these beat Fudruckers and the like hands-down, and I love Fudruckers!
 

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