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Burger secrets
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michigan_jason said:henapple said:Turnip greens smoked with salt pork on top. My favorite burgers, which I haven't tried on the egg: 2 thin 5" Patties stuffed with sauteed mushrooms, onions, bacon and feta cheese. Just a dash of allegro right before cooking.
I was in savannah, ga couple weeks ago visiting a friend. He made a burger on his gasser while I was there but he did that hidden valley ranch trick. Was not bad.Boom -
Philicious said:What does freezing a burger or steak before cooking do? I have never heard of that before.
Firms the burger up so it doesn't fall apart on the grill. I put my burgers rock solid frozen on a quit hot grill. Great sear marks and medium rare in the middle. I haven't tried it with steak.My actuary says I'm dead. -
Made a couple 8 oz umami burgers tonight - fish sauce, garlic powder, fresh ground pepper and diced green onions. Loosely mixed and loosely packed into patties, froze about an hour then threw on the egg, provolone at the end. Toasted some bread on egg. Delicious.
Sorry no final product pictures. I was too hungry.
______________________________________________I love lamp.. -
As I suggested above and you repeated with the exact recipe, Umami burgers are freaking good.
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*smacks head with palm, why didn't I think of the freezer, I have tried everything else,lately my favorite has been homemade dijon mustard, basil and cheddar,just pulled some ground out of the freezer to try the umami burger this weekend,Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain
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nolaegghead said:How come you never hear about pork burgers?
LawnRanger on the other forum makes them all the time....Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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FanOfFanboys said:@noleegghead I've seen that but this was different. It was literally 100% burger. Guy took bacon thru meat grinder. Pattied up and grilled.
XL and Medium. Dallas, Texas. -
Yum. We buy ground pork now and then mostly for Asian dishes. I'd like to give it a shot. Maybe cook low and slow to 140 F internal with a sear.
______________________________________________I love lamp.. -
nolaegghead said:Made a couple 8 oz umami burgers tonight - fish sauce, garlic powder, fresh ground pepper and diced green onions. Loosely mixed and loosely packed into patties, froze about an hour then threw on the egg, provolone at the end. Toasted some bread on egg. Delicious.
Sorry no final product pictures. I was too hungry.Steve
Caledon, ON
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