85% hamburger, smash them into patties, add salt, pepper, and cayenne pepper and they are on the hot grill. I don't waste much time on the process and more of a hungry cook fast dude than a chef I guess.
The perfect burger starts with the perfect pattie. Burger mince or ground beef in the US is not just any old mince- it has a specified fat content of around 40%, and a specified range of coarseness. This I was told by Paul- the owner of Dan Ryans Chicago grill in HK, and they did a great burger. He would know. If you go outside of those parameters, such as adding fillers or over spicing it to make up for the fact you are using inferior quality ground beef, you are not allowed to sell it as burger mince in the states, as I understand. So copy the best.
Then it becomes kinda 'up to you'. I'm personally not a big fan of the traditional burger bun- too soft and sweet for my taste. I prefer a brioche. And toppings, well if you start with a proper pattie I don't think you can really beat the classic- cheese, chopped onion, a piquant tomato based sauce, shredded lettuce and tomato.
I guess some are just born to serve- it shows in their posting style.
Oh, and apologies for the oversight in my post above- I forgot the gherkins!
Grilled chicken breast, with Caesar dressing and parmesan cheese, the perfect burger.
or
Beef burger with red onion marmalade, grain mustard, grilled with fowlers extra strong Cheddar cheese and garlic mayo.
I am a convert to the Aussie habit of adding beetroot to a beef burger. Even if it is a bit of bogan addition.
Also enjoy a little ice in a glass of beer in the tropics. Drinking from the bottle seems a bit uncouth to me. Doesn’t matter much these days as I’m no longer a serious consumer of beer and burgers.
So far i'm seeing too much shrubbery on the burger; some onion, tomato and a pickle to add some bite is enough and doesn't swamp the meat. A fried egg has no place on a burger.
That burger aint on their menu.
Was there with 3 other Aussies from my work, two of us ordered a menu burger then taking the piss asked if they could add beetroot, waitress said yes.
so then asked for bacon, Yes
asked for egg, Yes
asked for pineappple, Yes
And pictured is the result.
we suggested they should add the "Hamburger with the lot" to the menu but the waitress said not many would buy it.
The Meth One's Fuck The Best !!
Every menu should have a Boganburger really. It would sell.
No mention yet of fried, as opposed to raw onion. Around here, most bogans prefer their burger with fried onion. Think the poms do too.
Last edited by sabang; 05-12-2021 at 07:59 AM.
No crime has been committed here!
Now that's a Works burger (aka Kitchen sink burger).
He's German! But those old American muscle cars are very popular all over the world, so he could have been from anywhere really.
That doesn't surprise me. When I lived in Germany, in a town I used to drive through, there was a '67 Mustang. I stopped and talked to the owner once, as I had a '68 when I was young. He was a real nice guy who was crazy about old Mustangs. We talked about them for the better part of an hour before I left.
That along with the fried egg is for brekkie
Horses for courses.
I think its encapsulated in that luminous vulgarity at the top
I miss the meats in the US
Hard to find good ground beef here in Thailand. They have imported Australian , which is not bad, but none of the ones I see have the percentage of fat on the packaging.
From what I Understand 70% lean (30%fat) is the best combination.
I do like the smasburger hallelujah posted. I think I will make one later today.
The sooner you fall behind, the more time you have to catch up.
Yea that works also. Unless I buy it specifically for burgers 80% is what we usually have at home when we are in the US.
I have a meat grinder and I was experimenting with different mixes. If your medical insurance is paid for, Try mixing a little bit of lard with your ground beef.
I think this was the article I read about mixing chuck and sirloin...
The Best Ground Beef Mix Ratio for BurgersThe best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger.
Ground round comes from the back of the cow, near the tail, upper leg, and rump. At 85/15 it's considered an extra lean ground beef and isn’t quite as flavorful as chuck, but it's a solid second choice for hamburgers.
Ground sirloin is cut from the back section of the cow. It’s labeled 90/10 and is a more expensive cut of beef than round or chuck. It has a full beefy flavor but is too lean to use for hamburgers – at least, if a juicy hamburger is your goal!
PRO TIP: Get the fat of chuck and the flavor of sirloin by mixing the two together for an 83/17 mix!
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