Forgot to take any food pictures, but took the missus to The Nook in St Paul for lunch. Their burgers are SOFA KING delicious !
Burger & Beer Thread!
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I’m committed to figuring out smashburgers. They’re tougher to make than I expected. After those smash tacos though, I think I have it down. I’m going to try regular burgers sometime this weekend.
Doing burgers here tonight.
Agree re: smashburgers. I thought it would be a lot easier than it ended up being. Think I didn't get the cast iron hot enough--I did it in the Traeger at max temp (450) but since it's indirect heat, I think maybe it didn't have enough to crisp them up. Going to try something different next time. But tonight is my typical burger cook, so no need for smash...
BTW this recipe for "smashed hamburgers" aren't actually smash burgers, but are delicious. Recommend.
Agree re: smashburgers. I thought it would be a lot easier than it ended up being. Think I didn't get the cast iron hot enough--I did it in the Traeger at max temp (450) but since it's indirect heat, I think maybe it didn't have enough to crisp them up. Going to try something different next time. But tonight is my typical burger cook, so no need for smash...
BTW this recipe for "smashed hamburgers" aren't actually smash burgers, but are delicious. Recommend.
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Burger, onion straws and Weekend Vibes IPA.
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"Pesto parmigiana burgers" has half of me drooling while the other half is still trying to get a grip on the concept...
Cheers!
Cheers!
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I’m Italian, what can I say? How ya’ doin.
treacheroustexan
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I’ve fallen into the smash burger craze. So good. Prepared on the blackstone. I like throwing the onions down first, then a 4 oz ball of ground beef and smashing it over the onions. Still gets a good crust too.
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I absolutely fell in love with my Blackstone.
I honestly wish I had room for a Blackstone. But between two kamados and a Traeger, I've run out of space on the back patio...
Bookmarked. These are going to be great on the Blackstone...
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These burgers are from the butcher who handles the cows we’ve been purchasing. They’re a little small for my taste but the flavor and how well they hold together more than make up for the size.
These were on potato rolls with hot honey caramelized onions, cheddar cheese, and siracha mayo. Seasoned with Kinder’s Caramelized Onion Burger seasoning.
Paired with my extremely cloudy brown ale.
These were on potato rolls with hot honey caramelized onions, cheddar cheese, and siracha mayo. Seasoned with Kinder’s Caramelized Onion Burger seasoning.
Paired with my extremely cloudy brown ale.
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Basic bar burger at a place called The Mason Jar in Mahwah, NJ with a Captain Lawrence IPA. Great work lunch!
I've just had dinner but now I want a second one.
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Burgers at home with the kids. Wife bought a bag of frozen Arby’s fries to accompany them. I’m most proud of the burger sauce I mixed up. This batch hit the perfect ratio of mayo to ketchup, with just a hint of garlic and chili powder. Paired with half a glass of my Irish Red.
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Smashburger tacos with my oatmeal stout!
Jeez, I’ve been missing out on some good burger pics. 
what should I cook for dinner? Sorry steak dinner tomorrow so sadly I’ll pass on the burger tonight.
what should I cook for dinner? Sorry steak dinner tomorrow so sadly I’ll pass on the burger tonight.
I decided to try changing something up with my burgers. I've always been forming them by hand. It works, but with as much fat as I have in my blend, it's hard to get them formed in such a way that I'm sure they'll stay together on the grill... And for the big burgers (~11-12 oz for my son and I) they are wider than the bun lol...
So I bought a burger press made by LEM. I think with this I can make single burgers ~6 oz for my wife / middle son / daughter, and double burgers for my oldest and myself, and have more uniform patties which cook and hold together better.
It was kind of an impulse buy but for $30, was pretty easy to pull that trigger.
Anyone use these?
So I bought a burger press made by LEM. I think with this I can make single burgers ~6 oz for my wife / middle son / daughter, and double burgers for my oldest and myself, and have more uniform patties which cook and hold together better.
It was kind of an impulse buy but for $30, was pretty easy to pull that trigger.
Anyone use these?
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Burger and Beer Enthusiasts i present my second? Maybe third entry:
Burger is 80/20 with carmelized onions and burger sauce. HB Kolsch with 3rd gen Koln yeast…beautiful dinner!
Burger is 80/20 with carmelized onions and burger sauce. HB Kolsch with 3rd gen Koln yeast…beautiful dinner!
A for effort. C- for food photography skills.
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I made my onions again, this time while brewing. Well while mashing then the burgers during the boil. Man these things are fantastic. I may have to keep a dark beer on tap perpetually just for these.
Damn - I just ate a fine meal but those onions and 'shrooms (and the burgers!) have me near drooling 
Cheers!
Cheers!
after doing a few smash burgers stove top on the cast iron pan has made me decide to purchase a flat top grill. makes sense since 80% of my cooking is in a cast iron pan. I have found burgers are best on steel, except I have made some reverse seared 1/2lb smoked bacon burgers those are extraordinary.
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I LOVE my Blackstone. I’ve never really used my grills much over the years, but this Blackstone get used at least 1-2 a week, year round.
Finally tried the burger press. Helped for keeping the burgers well formed but for my son and I, now needing doubles, they got tall lol. I think next time I'll dimple the center of the patty to help avoid them plumping up.
Perfect for pythons though 
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Beautiful
Burger no bun, mushrooms and onions deglazed with stout and a little demi.
Well I thought I snapped a picture, but no… I had the whiskey burger with hand cut fries at Flying Saucer in Memphis TN. Images swiped from the web. It was good, not as sweet as the description may sound and the AHA discount was honored.
Grilled burger and a homebrew!
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No beer, but yesterday I finally made it to Louis Lunch in New Haven, CT, the restaurant that claims to have invented hamburgers.
Unfortunately it was a disappointment. I waited about 4 minutes shy of an hour for 1 burger. They have a sign that says they only cook medium rare but it came out well done. They don’t season the meat either, like, at all.
I’m glad I made it but also glad it’s now in the past. I doubt I’ll be back.
Unfortunately it was a disappointment. I waited about 4 minutes shy of an hour for 1 burger. They have a sign that says they only cook medium rare but it came out well done. They don’t season the meat either, like, at all.
I’m glad I made it but also glad it’s now in the past. I doubt I’ll be back.
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Kickass
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Doesn’t look or sound good. I find that the disappointment rate of a restaurant hamburger very high. It doesn’t stop me from trying but I’m frequently let down.
On the other hand, the disappointment rate of my home grilled burgers is very low. And a fraction of the cost.
On the other hand, the disappointment rate of my home grilled burgers is very low. And a fraction of the cost.
Even burnt the bread; I will honestly say one of the better restaurant burgers recently was from a five guys place.
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I haven’t been to Louis Lunch in about 4 years…but im very surprised how well done those burgers are…ours were still mooing!
You should try and hit up Ted’s Steamed Burgers in Meriden…from my past experience it was much better than Louis!
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They were very busy, I may have just been unlucky. One thing I noticed is they don’t change their speed to account for the crowd. It is what it is. When I ordered I was told 35 min. It ended up being 57. And honestly I think the cashier realized I was getting pissed and bumped me up a few spots. Stopping for an hour is fine if I can be charging my car, but they’re pretty far from the nearest charger.
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