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Eggcellent Hamburgers
Spring Chicken
Posts: 10,255
I seem to recall in other lives paying as much as $11.00 for a hamburger and it was just So So. And I've paid as little as 35¢ for one that was really good.
But I just cooked two on Maggie Mini that far surpassed the best of the best at any price.
Ground Angus Chuck, with a wee bit of olive oil, a healthy amount of DP Raising the Steak and a light sprinkle of kosher salt.
No, didn't take pictures but trust me, it was good.
So here's the question... how much would I have to pay to get a hamburger that good? $12? $20? $50?
Personally, I don't think it's available at any price. The only way to get one is to "Egg" it.
Those who don't own Big Green Eggs don't know what they're missing.
Spring "Gotta Go Wipe This Smile Off My Face" Chicken
Spring Texas USA
But I just cooked two on Maggie Mini that far surpassed the best of the best at any price.
Ground Angus Chuck, with a wee bit of olive oil, a healthy amount of DP Raising the Steak and a light sprinkle of kosher salt.
No, didn't take pictures but trust me, it was good.
So here's the question... how much would I have to pay to get a hamburger that good? $12? $20? $50?
Personally, I don't think it's available at any price. The only way to get one is to "Egg" it.
Those who don't own Big Green Eggs don't know what they're missing.
Spring "Gotta Go Wipe This Smile Off My Face" Chicken
Spring Texas USA
Comments
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Is the olive oil, DP and salt In them or ON them? Sounds wonderful.
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On them. The patties were already made up. Little over 1/3 pound each. $3.98 a pound. Worth it.
Spring "Sixty Eight Years To Find The Purrrrfect Hamburger" Chicken -
Looks like a perfect recipe for my wife's first cook on her new mini!
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Leroy.......if I put a price on the cooks I've made on my eggs & sell them.....sure I'd be much wealthier now... :laugh: but the truth is.......I put quality first just like you I'm sure......and in that department nothing...absolutely nothing..... beats the egg....also.....we are much "wealthier" in terms of quality time spent with...family & friends......
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Did you grind your own chuck?
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seriously. burgers at "burger" restaurants and bars always sound so good...how many times do you get one all pressed flat, dry and overcooked? And yes you pay at least 8 bucks for it and the semi-cold fries.
How did you prepare the patty? Sounds like you simply made patties out of the chuck? And didn't mess with them once you seasoned the outside? This is my favorite way to go...simple and juicy. -
I get most of ground beef from a local mom and pop grocery store. They have a great meat selection.
The will grind anything you want fresh.
I typically get their "hamburger" that is made primarily from the trimmings of steaks and roasts.
Good, fresh, and cheap. Around $1.69/pound.
I hand patty with the seasonings in the meat.
1 packet Lipton Onion Soup mix
1.5 oz of Worcestershire sauce
1 tablespoon of rub
A couple of slices of cheese, bacon, and a fried egg.
Sometimes mayo.
Either 1/3 or 1/2 patties depending on the sides I have.
I have not had better.
The closest I have had was at the Vortex in Atlanta.
http://www.thevortexbarandgrill.com/menus/WebMenu.pdf
Worth the trip if you are in Atlanta. Actual atmosphere and attitude. I think it was on Guy Fieri's show a while back. -
Vortex is a good burger. Another in Atlanta is the Buckhead Diner. Giant, and not pressed!!
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Yeah but I still like those Fuddrucker's burgers.
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Marge - hard to beat a uniformly thick burger made using a press. Just mix your meat, roll into a ball and press.

Re-gasketing the USA one yard at a time -
Fuddruckers is okay but not as good as what I had today. Plus, you have to drive a few miles and you miss out on the 'fun-factor' of cooking it yourself.
Spring "Fuddy Duddy" Chicken -
Got 'em at Kroger already made up and packaged. They are good that way: well packed and consistent weight. I just added what the cow couldn't.
Spring "No Use Making It Hard On Myself" Chicken -
No. Didn't really see a need to grind my own just for two burgers.
Spring "Couldn't Have Been Any Better" Chicken -
Well put Beli.
Spring "Rich Beyond My Wildest Dreams" Chicken -
I concur whole heartedly with the flavor of an EGGED burger, it would be hard to beat that flavor. Maybe one needs to open a "Fred's" for hamburgers in lieu of hotdogs.LBGE Katy (Houston) TX
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Open it and they shall come...
Back in another life while living in Daytona Beach, I concocted a business plan whereas I would open a "Booger's Burgers" place near the beach. And all we would serve is burgers. But every burger would be unlike anything you've ever eaten.
Being as though my motorcycle Handle was "Booger" (Pronounced "Boo-ger") the theme of the place would be motor cycles and the waitresses would be dressed like Motorcycle Mama's.
The menu would give you the following choices:
Bodacious Booger Burger - A humongous half-pounder, with a lot of stuff including garlic, onions, leaves, bushes, sauces and peppers, and rice & gravy on the side for those who want it "all the way." Served with "Grease-Pit Fries" and Alka-Seltzer. About a zillion calories.
BadAss Booger Burger - A lovely hunka dead cow, all ground and mashed into a "Cow Patty" and covered with steaming dark brown gravy and "cow pasture mushrooms" and bits of unchewed grass clippings. Served on, what else, a 'Cow Bun,' along with an assortment of sides including "Tater Trots' and "ABT's" (Atomic Buffalo Turds). This meal is intended for those whose tastes lean toward the bizarre, or who might just happen to be a wee bit drunk at the time.
Basic Booger Burger - Some dead cow, highly seasoned with local flavors and cooked to the lowest level of perfection on a hot griddle and then transferred to a smoker to try to infuse some smoke flavor similar to an old Harley oil burner. Served with our famous "Tater Trots" and blood-colored catsup. A plate is extra.
Baby Booger Burger - Any one of the above but in a smaller size. Designed for the wimps who can't handle the real stuff.
Beer and Big Orange Drink - Same Price for either (Hey... If you don't like it go somewhere else)
I would have huge animated neon sign showing a fat-belled cook with a short cigar stub in his mouth that glowed red every now and then. The cook would grab up a handful of hamburger, slap it under his arm-pit, squeeze into a patty and then slap it down on a hot griddle with steam coming up as it landed.
Naturally, we would sell T-shirts saying "I Had A Booger's Burger In Daytona Beach and Survived" or something like that.
Spring "The Original Booger" Chicken -
Spring Chicken wrote:all we would serve is burgers. But every burger would be unlike anything you've ever eaten.
http://www.worksburger.com/ -
i agree with you.
before i made that wurst, i ground up a chuck roast for burgers. man are they good. it was cheaper than the hamburger they were selling, and twice as good.
(yes, i clieaned the grinder before making the sausage hahaha)ed egli avea del cul fatto trombetta -Dante
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