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(Metro)   Best homemade burgers in the world include ingredients such as beef marrow, buttermilk, oxtail and beetroot. It's BBQ season - share your own   (metro.co.uk) divider line 51
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278 clicks; posted to FarkUs » on 10 Jun 2014 at 11:59 AM (10 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-06-10 09:26:21 AM
bourbon
 
2014-06-10 09:29:23 AM
Ground chuck 20% fat.  Salt.  Pepper.  Grill to medium rare.  Mayo on bottom bun.  Let the burger rest on the mayo and the juices will combine with it to make a sauce.  Done.
 
2014-06-10 09:35:43 AM
Best homemade burgers in the world include ingredients such as beef

FTFY
 
2014-06-10 09:41:41 AM
www.hamburgeramerica.com
Who knows what secrets lie within these white fluffy buns? I shall savour the mysteries!
OM-NOM-NOM-NOM-NOM...
 
2014-06-10 09:44:16 AM
Why on earth would one BBQ a burger?
 
2014-06-10 09:46:51 AM

Gecko Gingrich: Why on earth would one BBQ a burger?


Submitter means that it's grilling season...just ignore him, he's "special" that way.
 
2014-06-10 10:00:08 AM

Gecko Gingrich: Why on earth would one BBQ a burger?


Yankees consider anything cooked outdoors to be "barbecue." Bless their hearts.
 
2014-06-10 10:03:56 AM

Nabb1: Yankees consider anything cooked outdoors to be "barbecue." Bless their hearts.


Fark the Yankees.


/And the Sawx.
//Go dem O's!
 
2014-06-10 10:11:47 AM

Nabb1: Gecko Gingrich: Why on earth would one BBQ a burger?

Yankees consider anything cooked outdoors to be "barbecue." Bless their hearts.


bar·be·cue
ˈbärbiˌkyoo/
noun
noun: barbecue; plural noun: barbecues; noun: barbeque; plural noun: barbeques
1
.
a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.


I mean, I don't typically use the word, but it's not wrong to do so.
 
2014-06-10 10:19:26 AM

Relatively Obscure: Nabb1: Gecko Gingrich: Why on earth would one BBQ a burger?

Yankees consider anything cooked outdoors to be "barbecue." Bless their hearts.

bar·be·cue
ˈbärbiˌkyoo/
noun
noun: barbecue; plural noun: barbecues; noun: barbeque; plural noun: barbeques
1.
a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.


I mean, I don't typically use the word, but it's not wrong to do so.


*You* sir, are a festizio! See, I can make up words, too!
 
2014-06-10 12:17:51 PM

Gecko Gingrich: *You* sir, are a festizio! See, I can make up words, too!


You know what?  That doesn't sound all that bad.  Or it could be something that will be sold at Taco Bell in the future, which, in that case, would be bad.
 
2014-06-10 12:18:32 PM

Benevolent Misanthrope: Ground chuck 20% fat.  Salt.  Pepper.  Grill to medium rare.  Mayo on bottom bun.  Let the burger rest on the mayo and the juices will combine with it to make a sauce.  Done.


This except I don't put pepper on the meat, I put it on the mayo.  And the most important thing when making a burger is that you don't overwork the meat.  Make a patty, gently press the edges in to clean them up and leave it at that.  Put some kosher salt on both sides, let it sit for a few minutes and then cook in a cast iron skillet.
 
2014-06-10 12:39:13 PM
Use good quality grass fed beef, gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling (I do much longer for steaks, but ground beef has been exposed to far more air, so not too long on those) and cook to medium. Turn them ONCE. Do NOT press down on them with the spatula. Don't go overboard with toppings.
 
2014-06-10 01:03:42 PM
Lamb burger... I made this last summer after drooling over the TV segment.

It was one of those moments after taking the first bite, you stared at each other wondering WTF to say, because it was so good.

Here's the link.http://www.primalgrill.org/recipe_details.asp?RecipeID=63&Episod eID=12
 
2014-06-10 01:20:59 PM
fi

Benevolent Misanthrope: Ground chuck 20% fat.  Salt.  Pepper.  Grill to medium rare.  Mayo on bottom bun.  Let the burger rest on the mayo and the juices will combine with it to make a sauce.  Done.


Go with 30% fat, or a bit more by grinding your own beef.

Grill, flip only once when the jucies pool at the top of the burger.  Lightly grill the bun (a kaiser roll or bulkie, not those pieces of foam in the groccery store sold as hamburger rolls)

Mayo, raw onion, a bit of lettuce and Heinz 57.  Beer.
 
2014-06-10 01:22:33 PM
Pffft.

I only use the finest beef, grass fed on the pampas and massaged with oil of palm by young virgins.  They are not slaughtered, they are gently sung to sleep by angels and freely die for the sheer joy of being my meal. The meat is then carefully and seductively ground on tables made of Carrera marble at a perfect and never changing temperature of 36 Fahrenheit.

Finally the meat is lovingly and gently formed into patties by school children singing hymns, and placed over a hard wood charcoal fire and tended by the finest grill masters in the world, then served on solid gold trenchers for my appreciation.

Then I dump a shiatload of ketchup on it and dig in.
 
2014-06-10 01:46:56 PM
Ground beef, eggs, french onion soup mix, and bleu cheese. Mix them. Then add on Montreal Steak Seasoning.

...and now for non-recipe burger, I have teh Big Barnyard Burger. One beef patty, one chicken patty (grilled or crispy), lettuce, tomatoes, onions, pickles, banana peppers, 1000 Thousand Island dressing. Some people even suggest a fish fillet too for the hell of it.
 
2014-06-10 01:48:15 PM

kdawg7736: Ground beef, eggs, french onion soup mix, and bleu cheese. Mix them. Then add on Montreal Steak Seasoning.

...and now for non-recipe burger, I have the Big Barnyard Burger. One beef patty, one chicken patty (grilled or crispy), lettuce, tomatoes, onions, pickles, banana peppers, 1000 Thousand Island dressing. Some people even suggest a fish filet too for the hell of it.


Oh, I forgot bacon too. Maybe an egg to crown the beef patty. Add anything else you darn well please.
 
wee [TotalFark]
2014-06-10 01:59:04 PM

Relatively Obscure: I don't typically use the word, but it's not wrong to do so.

 
So if you went to a "BBQ restaurant" and were served grilled fish, hot dogs, or hamburgers, you'd be happy with that?  Because that's weird.


What comes to mind when I say "we're having hamburgers for dinner tonight"?  Something big and tasty on a bun, I bet.  Now what comes to mind when I say "we're having BBQ tonight"?  Some primal-looking cut of meat that might have bones sticking out of it that's been smoked and likely sauced in some way is what comes to my mind. Something smoky maybe.

I love burgers (and grind my own meat when I make them, because health and better taste), but I also love to make BBQ on my smoker. The two (the foods made as well as how you make them) are night and day.
 
2014-06-10 02:09:57 PM
Subby sounds too white to know what BBQ is supposed to be.  You just can't beat generations of the old black southern cooking when it comes to BBQ.
 
2014-06-10 02:18:11 PM
i.imgur.com

Go and hassle your butcher to have him mince bone marrow, spend 30 minutes making your burger.

Then put ketchup on it.

/it's likely a stock photo.
 
2014-06-10 02:19:22 PM

wee: Relatively Obscure: I don't typically use the word, but it's not wrong to do so.

So if you went to a "BBQ restaurant" and were served grilled fish, hot dogs, or hamburgers, you'd be happy with that? Because that's weird.


What comes to mind when I say "we're having hamburgers for dinner tonight"? Something big and tasty on a bun, I bet. Now what comes to mind when I say "we're having BBQ tonight"? Some primal-looking cut of meat that might have bones sticking out of it that's been smoked and likely sauced in some way is what comes to my mind. Something smoky maybe.

I love burgers (and grind my own meat when I make them, because health and better taste), but I also love to make BBQ on my smoker. The two (the foods made as well as how you make them) are night and day.


If I went to a "BBQ restaurant" and ordered a hamburger that was on the menu, I guess I'd expect to get one.  Otherwise, no, I wouldn't be happy.  I wouldn't likely go to a "BBQ restaurant" for a hamburger, either.

That doesn't change the fact that it's a legitimate way to use the word.
 
2014-06-10 02:23:11 PM
Nothing unique, but I would say that adding Worcestershire sauce to the mix is critical.
 
wee [TotalFark]
2014-06-10 03:00:13 PM

Relatively Obscure: If I went to a "BBQ restaurant" and ordered a hamburger that was on the menu, I guess I'd expect to get one. Otherwise, no, I wouldn't be happy. I wouldn't likely go to a "BBQ restaurant" for a hamburger, either.


No, I mean if you ordered "BBQ beef sandwich" and a burger came out. Or what if you ordered "BBQ pork on bun" and got a grilled hot dog?

You're saying the term BBQ has no distinct meaning.  You're saying that if you did order "BBQ beef sandwich" and got a burger, that would be legitimate, because the burger is beef, it's on a bun, and it's been BBQ'ed.  But it wasn't, it was grilled. It's vastly different than something BBQ'ed.

You had an expectation on seeing "BBQ beef" and it wasn't met when you got he burger.   That's all I'm saying.
 
2014-06-10 03:03:10 PM

wee: You're saying the term BBQ has no distinct meaning.


I'm saying it has a distinct meaning, and that it isn't what you're trying to say it is.  Go yell at an Oxford dictionary if you want to.  It's not my fault.
 
2014-06-10 04:18:00 PM
wait, cooking tips from the brits?

this is a bad idea
 
2014-06-10 04:18:43 PM

Gecko Gingrich: Why on earth would one BBQ a burger?


i could see that being dry and undercooked in spots
 
2014-06-10 04:31:31 PM

wee: Relatively Obscure: If I went to a "BBQ restaurant" and ordered a hamburger that was on the menu, I guess I'd expect to get one. Otherwise, no, I wouldn't be happy. I wouldn't likely go to a "BBQ restaurant" for a hamburger, either.

No, I mean if you ordered "BBQ beef sandwich" and a burger came out. Or what if you ordered "BBQ pork on bun" and got a grilled hot dog?


There are two local restaurants that each list BBQ beef burgers on their menu, when they just mean flame grilled hamburgers (and less greasy than their other burgers). The normal customer comment is "there is no sauce on it" and they receive a blank stare from the owner.
 
2014-06-10 04:56:41 PM
Mine are excelent.  I only use the bestest frozen patties I can find at Walmart.  I then place it on my gas grill set to the highest possible heat.  Let it sit for at least 5 minutes and then flip, 5 more minutes and flip again.  I then place on Wonderbread or any other suitable substance then cover in ketchup.   TO DIE FOR.
 
2014-06-10 06:07:24 PM

loonatic112358: wait, cooking tips from the brits?

this is a bad idea


Add another 5000 calories and a large yellow M.
 
2014-06-10 06:36:43 PM
100% ground beef, grill, enjoy.

If you need a recipe to make a damn hamburger you have no business cooking.
 
2014-06-10 06:54:03 PM

loonatic112358: Gecko Gingrich: Why on earth would one BBQ a burger?

i could see that being dry and undercooked in spots


I've smoked burgers before without them being dry or undercooked.  It wasn't worth the time or effort.  But it can be done with decent enough results.
 
2014-06-10 07:00:52 PM

Relatively Obscure: Gecko Gingrich: *You* sir, are a festizio! See, I can make up words, too!

You know what?  That doesn't sound all that bad.  Or it could be something that will be sold at Taco Bell in the future, which, in that case, would be bad.


the new Festizo ChaChaTaco with real citrus from not mexico

it's like a lemon party in your mouth
 
2014-06-10 08:09:46 PM
1. Call for Deano.

2. Tell him to make you a farkin' burger.

3. Drink his bourbon.
 
2014-06-10 08:48:46 PM

Pinner: Lamb burger...


+1 for best burger is lamb burger. My favorite version uses fresh mint instead of oregano, and feta.

 Cripes I'm drooling now just thinking about it...
 
2014-06-10 10:28:13 PM

Smeggy Smurf: loonatic112358: Gecko Gingrich: Why on earth would one BBQ a burger?

i could see that being dry and undercooked in spots

I've smoked burgers before without them being dry or undercooked.  It wasn't worth the time or effort.  But it can be done with decent enough results.


pan of water in there with them, or a pan under the patties to catch the drippings
 
2014-06-11 12:06:44 AM
1. Locate Hemingway's recipe
2. Think "that's just such a fuss....hmmm, I'll try it anyway"
3. THAT'S what I'm talkin' about
 
2014-06-11 12:37:33 AM
Mrs Hobbs:  Are you boiling bones for the dog?

Roy:  No, I am going to dig out the marrow and use it like butter on our burgers

Mrs. Hobbs:  Barf
 
wee [TotalFark]
2014-06-11 02:21:14 AM

Relatively Obscure: It's not my fault


I can't help you.
 
2014-06-11 09:26:36 AM
1) If you are going to bbq, please either use hickory wood or chips with your other source of heat.   Failing that you might as well be using an oven.  Burning fat (the drippings) aromatics don't add good flavor.  Wood aromatics do.

2) Grind your own meat if you can.   It allows you to more accurately control the amount and type of fat you use.  There is no magic ratio really, different people have different preferences.  Beef fat doesn't actually have a substantially different flavor profile from the beef meat except that when it is under cooked it has a pretty horrible texture.   Since most Americans prefer there burgers medium, this means you get to mow down on some fairly awful mostly raw beef fat in your standard home made burger.   I really recommend that if you are using store bought 80/20, regardless of quality that you cook the burgers covered over low/medium heat for about 1.5xs as long as you normally would so that even if you are shooting for a medium burger, you allow the steam inside the burger to render the fat throughout.  Then lift the lid and crank the heat to get your lovely crust.   Finally, salt your burger once right before you take it off the grill with course sea salt.  (French if you can get it) and very roughly ground pepper corns.  Don't let the pepper be on there too long or instead of getting all toasty and aromatic, it will taste like burnt dirt.

3) About that fat.  There are WAAAAAY better tasting fats than unprocessed beef fat (marrow IS the exception).  Whats more, most serve as a better way to add flavor if you wanna get all fancy with your burger.  For example, truffle butter, Jalepeno and bacon fat.  Whatever.    But even a mix of 10% lard and 10% salted butter will give you a crispier burger with a better texture throughout than 20% cut fat.  Also worth noting, with butters, oils, or lards, you don't have to worry about starting the burger with the low cook temp.  Grind up a steak, add the butter, and sear it to a neer do well before removing it from the grill and eating the inside as close to tartar as you can possibly make it.  You ground the meat right?  Enjoy it just warm with a delicious crunchy salty crust.

Also...rockets.  I have no idea what the hell America's fascination is with iceburg lettuce on your burgers, but sweet baby jesus, do yourself a favor and try some fresh arugula instead.
 
2014-06-11 09:37:37 AM
I stopped reading after something-something breadcrumbs.  No.  Breadcrumbs do not belong in a burger.  If I want meatloaf, I'll make meatloaf.
 
2014-06-11 10:02:52 AM

timujin: And the most important thing when making a burger is that you don't overwork the meat.  Make a patty, gently press the edges in to clean them up and leave it at that.  Put some kosher salt on both sides, let it sit for a few minutes


Nabb1: gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling


So, it's my understanding that you should not over work the meat, season with kosher salt, and let sit.
 
2014-06-11 12:07:39 PM

Nabb1: Use good quality grass fed beef, gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling (I do much longer for steaks, but ground beef has been exposed to far more air, so not too long on those) and cook to medium. Turn them ONCE. Do NOT press down on them with the spatula. Don't go overboard with toppings.


The reason you let them sit is so they can warm to room temperature.  It has nothing to do with air exposure.  Meat cooks much more evenly and will end up better if it isn't cold to begin with.

Don't over work it?  WTF is that?  It was RUN THROUGH A DAMNED GRINDER.  You can mash it around in your hands for a long time and have no effect other than whatever was on your hands to begin with.
 
2014-06-11 02:12:09 PM

sendtodave: timujin: And the most important thing when making a burger is that you don't overwork the meat.  Make a patty, gently press the edges in to clean them up and leave it at that.  Put some kosher salt on both sides, let it sit for a few minutes

Nabb1: gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling

So, it's my understanding that you should not over work the meat, season with kosher salt, and let sit.


Those are fundamental to a good burger, yes.
 
2014-06-11 03:12:04 PM
make a thin wide patty, sprinkle with pepper, smear with habanero jelly and throw it on the grill for as long as you see fit. Makes a mildly sweet and spicy burger.

A while back I got drunk and made burgers, took about half an hour getting ingredients and mixing them together and all that jazz. They were pretty good, but I feel that the main appeal behind burgers (for me) is that they are quick to make. I'm sure the hand ground lamb slightly mixed with pureed onions emulsified in a solution of balsamic vinegar and olive oil topped with shaved truffles on a freshly baked kaiser roll is great and all but sometimes you just can't beat a wad of meat with some salt and pepper on it.

/Propane ftw
 
2014-06-11 03:57:25 PM

Explodo: Nabb1: Use good quality grass fed beef, gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling (I do much longer for steaks, but ground beef has been exposed to far more air, so not too long on those) and cook to medium. Turn them ONCE. Do NOT press down on them with the spatula. Don't go overboard with toppings.

The reason you let them sit is so they can warm to room temperature.  It has nothing to do with air exposure.  Meat cooks much more evenly and will end up better if it isn't cold to begin with.

Don't over work it?  WTF is that?  It was RUN THROUGH A DAMNED GRINDER.  You can mash it around in your hands for a long time and have no effect other than whatever was on your hands to begin with.


seriously?  over working ground beef turns it into the densest toughest most solid unjuicy burger ever.

DON'T OVERWORK YOUR BURGERS PEOPLE! get them into shape then get them on the grill.
 
2014-06-11 06:57:12 PM

canavar: Explodo: Nabb1: Use good quality grass fed beef, gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling (I do much longer for steaks, but ground beef has been exposed to far more air, so not too long on those) and cook to medium. Turn them ONCE. Do NOT press down on them with the spatula. Don't go overboard with toppings.

The reason you let them sit is so they can warm to room temperature.  It has nothing to do with air exposure.  Meat cooks much more evenly and will end up better if it isn't cold to begin with.

Don't over work it?  WTF is that?  It was RUN THROUGH A DAMNED GRINDER.  You can mash it around in your hands for a long time and have no effect other than whatever was on your hands to begin with.

seriously?  over working ground beef turns it into the densest toughest most solid unjuicy burger ever.

DON'T OVERWORK YOUR BURGERS PEOPLE! get them into shape then get them on the grill.


It sounds as though you have no idea how to cook them.  I work the hell out of them and they're tender and juicy and nobody turns down coming to my home for a big tasty burger.
 
2014-06-11 07:03:30 PM

Explodo: canavar: Explodo: Nabb1: Use good quality grass fed beef, gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling (I do much longer for steaks, but ground beef has been exposed to far more air, so not too long on those) and cook to medium. Turn them ONCE. Do NOT press down on them with the spatula. Don't go overboard with toppings.

The reason you let them sit is so they can warm to room temperature.  It has nothing to do with air exposure.  Meat cooks much more evenly and will end up better if it isn't cold to begin with.

Don't over work it?  WTF is that?  It was RUN THROUGH A DAMNED GRINDER.  You can mash it around in your hands for a long time and have no effect other than whatever was on your hands to begin with.

seriously?  over working ground beef turns it into the densest toughest most solid unjuicy burger ever.

DON'T OVERWORK YOUR BURGERS PEOPLE! get them into shape then get them on the grill.

It sounds as though you have no idea how to cook them.  I work the hell out of them and they're tender and juicy and nobody turns down coming to my home for a big tasty burger.


Try it the other way and see how you like it.  I grew up in a world where people put everything from eggs to breadcrumbs to onion soup mix in their burger meat and then kneaded it like it was friggin' dough.  Try just shaping it into a patty, gently pressing in the edges and then cooking it and see if you can tell a difference and, if so, if you find that difference appealing.
 
2014-06-11 07:50:58 PM
Bacon fat and deer meat run through the grinder. Season with salt and pepper. Cook over very hot charcoal.
Serve on kaiser roll with slice of onion, slice of beefsteak tomato, and fresh hot banana pepper slices.
And, as someone astutely mentioned above, beer.
 
2014-06-11 08:26:29 PM

timujin: Explodo: canavar: Explodo: Nabb1: Use good quality grass fed beef, gently make a 6 to 8 oz patty and don't over work the meat. Season generously with kosher salt and black pepper and let them sit for about ten to fifteen minutes before grilling (I do much longer for steaks, but ground beef has been exposed to far more air, so not too long on those) and cook to medium. Turn them ONCE. Do NOT press down on them with the spatula. Don't go overboard with toppings.

The reason you let them sit is so they can warm to room temperature.  It has nothing to do with air exposure.  Meat cooks much more evenly and will end up better if it isn't cold to begin with.

Don't over work it?  WTF is that?  It was RUN THROUGH A DAMNED GRINDER.  You can mash it around in your hands for a long time and have no effect other than whatever was on your hands to begin with.

seriously?  over working ground beef turns it into the densest toughest most solid unjuicy burger ever.

DON'T OVERWORK YOUR BURGERS PEOPLE! get them into shape then get them on the grill.

It sounds as though you have no idea how to cook them.  I work the hell out of them and they're tender and juicy and nobody turns down coming to my home for a big tasty burger.

Try it the other way and see how you like it.  I grew up in a world where people put everything from eggs to breadcrumbs to onion soup mix in their burger meat and then kneaded it like it was friggin' dough.  Try just shaping it into a patty, gently pressing in the edges and then cooking it and see if you can tell a difference and, if so, if you find that difference appealing.


I'd never heard of anybody mixing crap into their burgers until I was 17.  I've done as you suggest.  I evolved away from it as I got better at cooking.
 
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