Burgers

Somtimes it just has to be done, anyone fancy a ribeye?

Re: Burgers

Postby Nutty » 19 Nov 2014, 20:40

essexsmoker, you can get bone marrow from beef shin bones. I've seen em in Morrisons, like half a shin split down the middle. Or talk to your friendly butcher.
Or you can buy jars of it from places like Turner & George.

For cheese, I like something mellow and melty.
Monteray jack or something. I've tried Applewood and it works surprisingly well. The smokiness means you can taste the cheese a bit more.

At Meatopia, there was a guy doing a talk on how he won the "Burger Monday" challenge. His cheese component was actually a cheese sauce, with beef fat melted into it! Looked epic, but sadly I didn't manage to get a taste.

Experimentation is key! Keep trying new things. I recently did some pork crackling crumbs on my burger. That was quite good, but upped the saltiness quite a bit.
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Re: Burgers

Postby stretchie_ » 21 Nov 2014, 10:26

Nutty wrote:At Meatopia, there was a guy doing a talk on how he won the "Burger Monday" challenge. His cheese component was actually a cheese sauce, with beef fat melted into it! Looked epic, but sadly I didn't manage to get a taste.


Interesting you should say that, me and 'er in doors have discussed using the cheese sauce we make for Mac N Cheese either on or IN a burger
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Re: Burgers

Postby essexsmoker » 21 Nov 2014, 13:42

I like a slice of plastic cheese sprinkled with mature Cheddar. Mmm.
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Re: Burgers

Postby essexsmoker » 23 Nov 2014, 12:13

Thanks nutty. Might try Morrison.
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Re: Burgers

Postby chokethechicken » 04 Dec 2014, 18:52

Youtube 'Ballistic BBQ'. Sorted.
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Re: Burgers

Postby essexsmoker » 05 Dec 2014, 14:06

chokethechicken wrote:Youtube 'Ballistic BBQ'. Sorted.

Thanks. Will give it a look.
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Re: Burgers

Postby PDC7 » 17 Dec 2014, 18:08

Some people instead on using a quality meat and say that it will speak for itself, I disagree and at a weber chef demo even the chef agreed fatty meat makes for a good burger.

My way of doing it is:

20% fat mince
1 egg
Handful bread crumbs
1 onion - diced
2 chillies - diced
Cumin
Garlic salt
Cayenne chill pepper
NO SALT!!!!

Mix it up, press it, cook it, stuff it in my face. I cook indirect till nearly 75c, then sear over direct heat, works perfect for me every time, juicy, full of flavour and get some stinky cheese melted on the top so the ketchup has something to smush with :)
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Re: Burgers

Postby essexsmoker » 17 Dec 2014, 20:12

:)
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Re: Burgers

Postby PyroBoris » 22 Jan 2015, 15:50

My fine lady bought me a 10 gauge meat grinder as a Christmas present so I am very much looking forward to jumping on the homemade burger wagon!

Anyone tried battered pickled onion rings on a burger yet? Is it even possible? it must be. I feel it is something that could be awesome.
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Re: Burgers

Postby essexsmoker » 29 Jan 2015, 10:30

Let us know how you get on!
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