Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
COULD YOU GET A BIGGER IMAGE MOD I CAN STILL SEE PART OF THE FORUM
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
Inspired by the burger sauce Nick posted let's design the ultimate burger.
I love a good burger but have never really managed to make a really satisfactory example at home so this weekend, hopefully by consensus I plan to make the big daddy of burgers.
I see four areas for discussion.
1 - The bun
Hard, soft, crunchy, seeded where do you stand? I quite like a ciabatta for soaking up juices and keeping shape but a floury bap certainly had its place.
2 - The Patty
Plain beef, what flavorings, what binding agent.
When eating burgers out I love a medium rare plain beef patty but I've never been able to recreate it, mine always fall apart or are just running with fat. What type of beef/mince to for.
3 - Salad and Sauce
Raw onions or cooked, lettuce, tomato or none at all. Nicks pals burger sauce sounds amazing to me but what else works? I love a good slice of red onion a thick slice of buffalo tomato and crispy lettuce.
4 - Cheese
Plastic or real, blue out cheddar. I love a bit of cheese so I'm happy any way but what's the best accompaniment, or maybe none at all.
I'm having burgers for dinner on Sunday hopefully with your help it can be the ultimate home made sandwich.
Bun
Soft white inside, chewy crust with a heavy egg wash glaze. I may experiment making some burger buns soon.
Patty
Simple, good quality ground steak, it needs to have fat to keep it moist. Bound with basic breadcrumbs and egg. Seasoned with rock salt and black pepper.
Flame grilled.
Salad and sauce
Raw red onion, cos lettuce, good quality gherkin slices x2 sliced long ways.
Nick's burger sauce sounds awesome, whatever it is it must have French's mustard and Heinz Ketchup.
Cheese
Swiss, it melts slightly but retains it's shape, also not overpowering.
I would add two rashers of smoked bacon, with the fatty tail part cut off after cooking for ease of eating.
Serve with fresh coleslaw, fries with skins on seasoned with 1 part sugar to 3 parts salt (trust me) and root beer.
Sourcing ingredients is also a consideration I'm quite happy to make the patty but it's going to have to be a shop bought bun. I think butcher's minced steak is definitely the way to go, any way to flame grill in the kitchen? Griddle, grill or frying pan.
The fries sound ace but I don't have a fryer so I'll be going wedges, coleslaw is a good call.
Is bbq out of the question? I know the weather is shit. If not i would just grill them on a rack. You could get fancy and buy one of those blow torches to finish them off and melt the cheese on.
Wedges are good, prob the option i would go for not having a fryer and not wanting to clean up after using a pan.
Squishy, shiny bun. Brioche is so hard to find in the right shape, but it's the best. A floury white or glazed sesame is all good too. Toasted only on the inside. Crusty dry bun is burger ruined, it'll fall apart.
Plain, nothing in mix but 80/20 meat fat ratio, cuts up for debate but aged beef a plus. Got to be formed into patties then left till firm in fridge. Highly seasoned with salt and pepper immediately prior to going on very hot grill, not before. Flame BBQ best, on hob use griddle or hot plate.
Finely diced raw sweet white onion, thinly shredded lettuce, pickles, French's mustard and ketchup for standard, or chipotle mayo, BBQ or burger sauce instead of the ketchup. No tomato here, too much liquid washing away the beef flavour.
Cheese strictly American cheese. Our closest is those slices, I swear places like The Diner in London are actually getting the real stuff in though. Best melting technique is on last flip of burger cover patties with cheese then cover whole thing on griddle and squirt water in: cheese goes gooey. Then take off pan/closh and put top half of bun on and do it again: bun goes glazed and squishy.