keltoi Posted May 20, 2013 Share Posted May 20, 2013 That's a thing? Well throw me in a bun and call me burger. Link to comment Share on other sites More sharing options...
keltoi Posted May 20, 2013 Share Posted May 20, 2013 making some hickory smoked bison burgers with smoked gouda and truffle oil on a brioche bun... finish with some red alder smoked sea salt and garlic/truffle infused mayonnaise. No veggies or other toppings on it. Will report back with pic ;) smokin! Link to comment Share on other sites More sharing options...
Squee Posted May 20, 2013 Share Posted May 20, 2013 I had a gourmet burger a couple of weeks ago. I should have taken a photo, but it looked like this... Gourmet burger and chili fries. Best fucking burger ever. Link to comment Share on other sites More sharing options...
pattern recognition Posted May 20, 2013 Share Posted May 20, 2013 making some hickory smoked bison burgers with smoked gouda and truffle oil on a brioche bun... finish with some red alder smoked sea salt and garlic/truffle infused mayonnaise. No veggies or other toppings on it. Will report back with pic ;) mine are meat and bread Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted May 20, 2013 Share Posted May 20, 2013 making some hickory smoked bison burgers with smoked gouda and truffle oil on a brioche bun... finish with some red alder smoked sea salt and garlic/truffle infused mayonnaise. No veggies or other toppings on it. Will report back with pic ;) mine are meat and bread lol. I usually add things like lettuce or tomato or whatever, but in this case would rather have these particular ingredients shine through Link to comment Share on other sites More sharing options...
jules Posted May 21, 2013 Share Posted May 21, 2013 might not look like it in the pic but these were sooo tasty and juicy. i tried a different cooking method i found online(instead of grilling).... they're dry fried on a very hot pan til crispy and brown on the outside, then when you put the cheese on you drop the heat and put a lid on so it steams in it's own vapours and the cheese absorbs into the burger. keeps it really moist and full of flavour! dude....I must try this a few times last summer, I put my big flat cast iron skillet on the grill outside and got it screaming hot. then I cooked thin burgers i handformed on it and they got those crispy bits out the outside from an instant seer. you just reminded me I must do that again. Link to comment Share on other sites More sharing options...
baph Posted May 21, 2013 Share Posted May 21, 2013 (edited) I've been getting bison burgers at The Counter here in Pasadena whenever the burger craving hits, lately. Healthier than beef but fucking tasty as... as fuck. Of course, it ceases to be remotely healthy once covered in brie. Edited May 21, 2013 by baph Link to comment Share on other sites More sharing options...
Guest A/D Posted May 21, 2013 Share Posted May 21, 2013 making some hickory smoked bison burgers with smoked gouda and truffle oil on a brioche bun... finish with some red alder smoked sea salt and garlic/truffle infused mayonnaise. No veggies or other toppings on it. Will report back with pic ;) Is there any way you can transmit the sensation of eating this via the internets please. Link to comment Share on other sites More sharing options...
keltoi Posted May 21, 2013 Share Posted May 21, 2013 (edited) they're dry fried on a very hot pan til crispy and brown on the outside, then when you put the cheese on you drop the heat and put a lid on so it steams in it's own vapours and the cheese absorbs into the burger.My god that sounds amazing - By 'dry fried' I take it that means no oil. Have you got a link to the method you used ? sorry i was vague before, i was on my phone... i put a very small glug of olive oil in my burger mix and had a large dry pan on a medium/high heat. my burgers are pretty fat so adjust times if thinner, i cooked them for about 6 mins each side til crispy and brown, then fired on a big wedge of mature cheddar, dropped heat below medium and covered with lid for about 5 minutes til the cheese enveloped the burgers... the amount of juiciness created by this steaming thing is crazy! i'm struggling to find where i read about it though, it was probably over a year ago. the guy had a burger van so used a big hot plate, then covered with a large metal bowl - i just adapted it using what i've got. might not look like it in the pic but these were sooo tasty and juicy. i tried a different cooking method i found online(instead of grilling).... they're dry fried on a very hot pan til crispy and brown on the outside, then when you put the cheese on you drop the heat and put a lid on so it steams in it's own vapours and the cheese absorbs into the burger. keeps it really moist and full of flavour! dude....I must try this a few times last summer, I put my big flat cast iron skillet on the grill outside and got it screaming hot. then I cooked thin burgers i handformed on it and they got those crispy bits out the outside from an instant seer. you just reminded me I must do that again. man, i can't recommend this method enough. i've got the same cast iron griddle* by the sounds of it, i always used it on my gas hob to cook steak but our new house has an electric/ceramic hob(which i hate!) so i can't use it anymore. * i don't think i'll ever grill another burger, apart from on the BBQ... in fact the ultimate might be to BBQ first, then transfer to flat side of griddle with lid on... will try this in summer! Edited May 21, 2013 by keltoi Link to comment Share on other sites More sharing options...
lumpenprol Posted May 21, 2013 Share Posted May 21, 2013 as long as it's cooked all the way through, they look nice keltoi. Also top tip. You can stuff with cheese yaknow ;-p gouda or mozzarella being nice gluggy rather than oily candidates. nooooo.... burger must have a bloody pink center, medium rare all the way baby (applies to both steaks and burgers) the solution to fears of prions, or super bacteria, or whatever else you may have on your mind is either: a) get over it, or b) grind your own chuck. Link to comment Share on other sites More sharing options...
RichieBees Posted May 21, 2013 Share Posted May 21, 2013 as long as it's cooked all the way through, they look nice keltoi. Also top tip. You can stuff with cheese yaknow ;-p gouda or mozzarella being nice gluggy rather than oily candidates. nooooo.... burger must have a bloody pink center, medium rare all the way baby (applies to both steaks and burgers) the solution to fears of prions, or super bacteria, or whatever else you may have on your mind is either: a) get over it, or b) grind your own chuck. yea delet u fuckin scrub how dare u enjoy burgers watever way u like also if its not 81:19 lean:fat ill fuckin throw it out and say MAKE ME A PROPER BURGER U NOOB burger elitists 4 life Link to comment Share on other sites More sharing options...
keltoi Posted May 21, 2013 Share Posted May 21, 2013 i wish i'd taken a pic of the mini burger i made for my daughter. it was sooo cute. Link to comment Share on other sites More sharing options...
lumpenprol Posted May 21, 2013 Share Posted May 21, 2013 as long as it's cooked all the way through, they look nice keltoi. Also top tip. You can stuff with cheese yaknow ;-p gouda or mozzarella being nice gluggy rather than oily candidates. nooooo.... burger must have a bloody pink center, medium rare all the way baby (applies to both steaks and burgers) the solution to fears of prions, or super bacteria, or whatever else you may have on your mind is either: a) get over it, or b) grind your own chuck. yea delet u fuckin scrub how dare u enjoy burgers watever way u like also if its not 81:19 lean:fat ill fuckin throw it out and say MAKE ME A PROPER BURGER U NOOB burger elitists 4 life yes, you read my mind. Link to comment Share on other sites More sharing options...
delet... Posted May 21, 2013 Share Posted May 21, 2013 lol, .. pwned me. ;-p -- Also, my post did seem a bit moany. I apologize if i hurt anyone's feelings in the burger thread. Cause that baby did look pretty boss. + lol @ cheese being passé and a newb thing to do, if i'd been doing it for longer perhaps i'd be the purist that would have realised my folly. Link to comment Share on other sites More sharing options...
baph Posted May 21, 2013 Share Posted May 21, 2013 (edited) You can't "kill" (denature) prions with cooking FYI. Just enjoy the ride until your brain spongifies IMO. Edited May 21, 2013 by baph Link to comment Share on other sites More sharing options...
keltoi Posted May 21, 2013 Share Posted May 21, 2013 lol @ cheese being passé and a newb thing to do, if i'd been doing it for longer perhaps i'd be the purist that would have realised my folly. i don't see anyone insinuating this. especially not me. Link to comment Share on other sites More sharing options...
delet... Posted May 21, 2013 Share Posted May 21, 2013 lol @ cheese being passé and a newb thing to do, if i'd been doing it for longer perhaps i'd be the purist that would have realised my folly. i don't see anyone insinuating this. especially not me. really, truly mister. well i'm just releaved as all heck mister. (sorry) i just felt like riffing my post in that direction man. Fucking one day i must come round to yours for a burger btw. cause it would be amazing, you know, with me there an stuff. Link to comment Share on other sites More sharing options...
spratters Posted May 21, 2013 Share Posted May 21, 2013 That's a thing? Well throw me in a bun and call me burger. If you've got a Costco up there then they do them. They're a great bbq choice. Link to comment Share on other sites More sharing options...
hello spiral Posted May 21, 2013 Share Posted May 21, 2013 as long as it's cooked all the way through, they look nice keltoi. Also top tip. You can stuff with cheese yaknow ;-p gouda or mozzarella being nice gluggy rather than oily candidates. nooooo.... burger must have a bloody pink center, medium rare all the way baby (applies to both steaks and burgers) the solution to fears of prions, or super bacteria, or whatever else you may have on your mind is either: a) get over it, or b) grind your own chuck. yea delet u fuckin scrub how dare u enjoy burgers watever way u like also if its not 81:19 lean:fat ill fuckin throw it out and say MAKE ME A PROPER BURGER U NOOB burger elitists 4 life yes, you read my mind. Totes. Steak mince made into burger patties then shown the griddle pan for about 60secs a side. Raw middle goodness. Slice of emmental, lettuce, red onion, mayonnaise on top half of bun and Coleman's mustard on the bottom. Link to comment Share on other sites More sharing options...
keltoi Posted May 21, 2013 Share Posted May 21, 2013 That's a thing? Well throw me in a bun and call me burger. If you've got a Costco up there then they do them. They're a great bbq choice. not for me i'm not a slamon fan. but apologies for my previous erroneous rant. salmon. don't even like the word it seems. Link to comment Share on other sites More sharing options...
keltoi Posted May 21, 2013 Share Posted May 21, 2013 ps. i love a rare steak but prefer a burger that's just cooked all the way through, not over cooked. Link to comment Share on other sites More sharing options...
spratters Posted June 30, 2013 Share Posted June 30, 2013 Had a tasty one down Surrey the other day: Had chorizo inside and some tasty cheese on top. Bun was good too. Link to comment Share on other sites More sharing options...
yshf Posted June 30, 2013 Share Posted June 30, 2013 on a sad note, my favorite gourmet place in town just stopped serving their amazing burger it's now on rotation and only pops up once or twice a year as far as i can tell i was planning on having a picture for this thread, but i couldn't even get the damn thing i have to stay alert so i don't miss it when it makes it onto their menu btw some of these burgers look goddamn delicious - you guys know whats up Link to comment Share on other sites More sharing options...
jules Posted July 2, 2013 Share Posted July 2, 2013 bill's bar and burger, NYC Link to comment Share on other sites More sharing options...
BCM Posted July 2, 2013 Share Posted July 2, 2013 looks good apart from that piece of tomato seems like overkill for the size of the burger Link to comment Share on other sites More sharing options...
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