Sunday burgers

henapple

Since having burgers with @cazzy I always grind my own. Chuck, flat iron and t-bone with a nice piece of filet. Seasoning salt while mixing. 

Low and slow with mesquite...till 120. Griddle at 450 till 145 while basting with a butter/aged balsamic vinegar mix.





When I cut into it I was disappointed but dammit they were spot on juicy. Simple cheese and B&B pickles. Good dinner on a rainy day. 

grege345

Looks great. Really. Love the basting idea. I gotta ask tho. With all that fine meat why take up to 145°? Unless your a medium well kinda guy. I got ground sirloin made so I can keep the tep to the 130's. nice set up too

Chubbs

Looks great to me father hen

henapple

@grege345. ..honestly they just got away from me. My wife isn't big on "undercooked" burgers but I meant to pull mine earlier. I think that's why I was shocked they were so good. 

Lmidkiff

I noticed a plate setter. Am I missing something? I'll make the switch if needed.

Walt2015

Only 3 hours away and no call?

Acorn

Sounds like a great blend. Nice results.

henapple

Lmidkiff said:

I noticed a plate setter. Am I missing something? I'll make the switch if needed.

For these I went indirect, low and slow and finished direct on a cast iron griddle or skillet. Try to go around 220 with some smoke...pull the ps and go direct. 

cazzy

grege345 said:

Looks great. Really. Love the basting idea. I gotta ask tho. With all that fine meat why take up to 145°? Unless your a medium well kinda guy. I got ground sirloin made so I can keep the tep to the 130's. nice set up too

I eat my steaks medium-rare, but for burgers, I prefer them medium + to medium well.

I find the higher internal temp allows the fat to render and leads to a much juicer burger.  

While I find it flattering that our Super Bowl burger cook was so memorable for Tony...I actually hated the burger.  The positive out of all of it is that Tony is now grinding and experimenting with different burger concoctions.  Love seeing his burger cooks!

tarheelmatt

Looks great!  

Looks like Caz's little Hercules is moving up in the world.  

Hawg Fan

Nice documented cook Mr. Apple.  Congrats on grinding and mixing your own hamburger; it's not worth the investment to me now, but maybe some day.

henapple

@Hawg Fan ...I just use a KA attachment. I don't use it very often so it's all I need.

grege345

@cazzy I eat my steaks the same as you it seems. Store bought ground beef I always bring up to 150+. I thought by getting fresh sirloin I was doing it right. Tasted good. Maybe it could've been better. 

Ozzie_Isaac

Looks great!  I like the butter balsamic baste.

mtbguy

That's taking burgers to the next level. 

Mattman3969

Nice....

hapster

The burgers look great... what are you using to grind the beef? Got the meat grinding attachment for my Kitchen Aid mixer and want to know if its up to the task for making burgers

henapple

@hapster‌. ..yes, the KA attachment. It works great for burgers. I usually chill the meat in the freezer but didn't yesterday. Worked fine. It's perfect for the occasional grind. 

hapster

henapple said:

@hapster‌. ..yes, the KA attachment. It works great for burgers. I usually chill the meat in the freezer but didn't yesterday. Worked fine. It's perfect for the occasional grind. 

Thanks... going to have to give this a try soon

HendersonTRKing

That looks awesome.  Seems like there's a whole bunch of burgers on here lately, and all sorts of grind your own examples to follow.  Just salt in the grind/patty process or do you add something else?  (Couldn't tell from the pix and description).

I'd think if you'd have laid some grilled squid on top of it, you could have  won the surf/turf throw down!