Could be an ultimate burger - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Could be an ultimate burger

Reply
 
Thread Tools
Old 12-03-2009, 03:41 AM   #11
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,216
Liked 492 Times on 397 Posts


Quote:
Originally Posted by cford1 View Post
Hmm... I think you're joking. But I am not sure. Either way, I am pretty sure I will have to try this!
That's no joke. They are truly delicious.

 
Reply With Quote
Old 12-03-2009, 03:48 AM   #12
peripatetic
Recipes 
 
Oct 2009
Sacramento, CA
Posts: 181
Liked 1 Times on 1 Posts


For me, cooking burgers (or just about any meat) on a hot cast iron skillet (~$10 on Amazon) will always, always give better results than a grill. The sear that you get is more even, and all the juices stay in the meat instead of dripping into coals. Yum.

I'm definitely going to try your bacon-on-a-rack trick, though. And then I'll add some of the bacon fat to the skillet, to better flavor the burger.
__________________
-------------------------------------------------
Donated all of my gear to my Paduan Learner before recent move to West Coast. Now I get to buy all new stuff, but I certainly don't have anything brewing right now!

 
Reply With Quote
Old 12-03-2009, 03:49 AM   #13
alcibiades
 
alcibiades's Avatar
Recipes 
 
Jun 2009
Stafford, Virginia
Posts: 719
Liked 15 Times on 12 Posts


drop an over-easy egg on that mother....you'll never go back to eggless burgers again

 
Reply With Quote
Old 12-03-2009, 04:12 PM   #14
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


If you use a baking/cookie sheet for cooking bacon in the oven, line it with parchment paper (NOT wax paper) first. No sticking whatsoever and the pan is soooo easy to clean (it's just greasy is all). When you cook bacon in a lined baking/cookie sheet; draining (and always reserving!) the grease about 2/3-3/4 of the way through cooking will improve the final product. Perfect bacon everytime.

I agree on the pan seared burgers (and steaks). I like grilled too.
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 12-03-2009, 05:02 PM   #15
Chad
 
Chad's Avatar
Recipes 
 
Sep 2007
Apex, NC
Posts: 1,028
Liked 11 Times on 10 Posts


Oven bacon is definitely the way to go. I use a wire rack inside a half-sheet pan. The rack just barely holds a pound of my home-cured bacon. It goes into a cold oven, which is then turned to 400. This allows the bacon to render slowly. Flip the bacon at 20 minutes and put it back into the oven for another 15-20. Perfectly done, perfectly flat, no sticking, and all of the grease is contained in the sheet pan. Best of all it frees up the stovetop for eggs, hashbrowns or other breakfast treats.
__________________
Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks
www.chadwrites.com

 
Reply With Quote
Old 12-03-2009, 05:06 PM   #16
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
 
humann_brewing's Avatar
Recipes 
 
Oct 2008
the sun
Posts: 15,535
Liked 329 Times on 325 Posts


this thread is making me hungry - krameresq

 
Reply With Quote
Old 12-03-2009, 06:00 PM   #17
Chad
 
Chad's Avatar
Recipes 
 
Sep 2007
Apex, NC
Posts: 1,028
Liked 11 Times on 10 Posts


Re-posted to add:

While bacon grease does have a lower smoke point relative to canola or peanut oil, it's still 350-370 and should be fine for medium-temp pan frying of a hamburger. I wouldn't deep fry with it, but I've popped popcorn with bacon grease before. Damn tasty, too.
__________________
Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks
www.chadwrites.com

 
Reply With Quote
Old 12-03-2009, 11:05 PM   #18
jmp138
Recipes 
 
Dec 2008
Pittsboro, NC
Posts: 328
Liked 6 Times on 6 Posts


And that thing was so good I'm doing it again tonight! Going to grill tonight since its nice out, but when you live alone and you get a pound of beef, kind of have to make it a two night affair. Grilled potatoes with olive oil and fresh thyme, and some of Daniel Boulud's braised carrots, oh and just tapped a fresh pumpkin ale. I am digging tonight!

Oh and Phish in two days, woop woop!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The perfect burger SpanishCastleAle Cooking & Pairing 69 08-21-2009 01:36 PM
The Burger of the Gods c.n.budz Cooking & Pairing 10 01-19-2008 04:14 PM
Burger Recipes! 1ill_Biscuit Cooking & Pairing 14 03-15-2007 03:19 PM
100 Patty In 'n' Out Burger Torchiest General Chit Chat 9 03-07-2007 11:56 PM


Forum Jump