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Don't get much better than this...

UncleFred
UncleFred Posts: 458
in EggHead Forum
O.K., a disclaimer: I did NOT get pictures of the finished burgers (on brioche buns from Bouchon bakery) .  I DID go back and take a picture of the burger ingredients, which caused my dilemma...



I mean, What would YOU put on these burgers? Catsup and mustard?.. .just couldn't DO it, I mean, it seemed like blasphemy.

Oh ya, then we finished up with this... ;)






San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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Comments

  • stemc33
    stemc33 Posts: 3,567
    That butcher should be jailed for grinding up tri-tip. How was were they?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • UncleFred
    UncleFred Posts: 458
    Grilled medium rare. We cut them in half so we could sample both blends... but in the process he forgot which was which. Both delicious but one was dryer due to less fat content. Gonna be tough going back to ground chuck at home.
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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  • Botch
    Botch Posts: 17,377
    Ironically America's Test Kitchen just yesterday explored making the best possible burger at home, tri-tip was a runner up but their #1 choice was freshly-ground flank/skirt steak, with added, chilled butter to make up for the lack of fat.
    (well, duh, how could that not be good?!?)   =)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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