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Eggcellent Hamburgers

Spring Chicken
Spring Chicken Posts: 10,255
edited November -0001 in EggHead Forum
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

Comments

  • hornhonk
    hornhonk Posts: 3,841
    Is the olive oil, DP and salt In them or ON them? Sounds wonderful.
  • Spring Chicken
    Spring Chicken Posts: 10,255
    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
  • hornhonk
    hornhonk Posts: 3,841
    Looks like a perfect recipe for my wife's first cook on her new mini!
  • Beli
    Beli Posts: 10,751
    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...... ;)
  • FSUScotsman
    FSUScotsman Posts: 754
    Did you grind your own chuck?
  • Large Marge
    Large Marge Posts: 404
    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.
  • Large Marge
    Large Marge Posts: 404
    Vortex is a good burger. Another in Atlanta is the Buckhead Diner. Giant, and not pressed!!
  • TXTriker
    TXTriker Posts: 1,177
    Yeah but I still like those Fuddrucker's burgers.
  • RRP
    RRP Posts: 26,455
    Marge - hard to beat a uniformly thick burger made using a press. Just mix your meat, roll into a ball and press.

    IMG_1808.jpg

    IMG_0348.jpg
    Re-gasketing the USA one yard at a time 
  • Spring Chicken
    Spring Chicken Posts: 10,255
    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
  • Spring Chicken
    Spring Chicken Posts: 10,255
    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
  • Spring Chicken
    Spring Chicken Posts: 10,255
    No. Didn't really see a need to grind my own just for two burgers.

    Spring "Couldn't Have Been Any Better" Chicken
  • Spring Chicken
    Spring Chicken Posts: 10,255
    Well put Beli.

    Spring "Rich Beyond My Wildest Dreams" Chicken
  • Gunnar
    Gunnar Posts: 2,307
    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
  • Spring Chicken
    Spring Chicken Posts: 10,255
    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
  • tke71709
    tke71709 Posts: 16
    Spring Chicken wrote:
    all we would serve is burgers. But every burger would be unlike anything you've ever eaten.

    http://www.worksburger.com/
  • stike
    stike Posts: 15,597
    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