What did I cook this weekend.....

Completely agree.

I stumbled across this video a few months ago and at least as far as the patty goes, this has become my method of choice.
Loosely form a ball o meat, throw it on the griddle, immediately press the hell out of it, and wait to flip until it caramelizes. If you have enough fat it'll still be super juicy.
[ame]https://www.youtube.com/watch?v=KtFEKGZmaOg[/ame]

 

Completely disagree with the disagreeing, form patty and never ever press that's the secret. Do that technique with some lean beef and you're going to be chewing for a week on hockey puckage. Presses are made for chicken to cook thick center. Use 70/30 and dont touch it and your going to have a juicy burger

 

I have a serious craving for that smash burger now!!

You can press the burger when you first put it on with no issues if you start with barely packed beef. The don't press rule, in my opinion, is once the fat has started rendering when if you pressed it you would be basically wringing out the burger.

 

I only ever buy ground sirloin and while it may not have much fat, the fat it has is very tasty.

Never had a dry or tough burger from that but then again I don't cook the sh%t out of them, either.

 

Im ok with this sure, well said.

 

Casarecce, green beans, basil pesto, and parmesan.

 

That looks nice.

 

Late to the game here, but I learned to hand patty hamburgers when I was very young. My burgers will not fall apart, are medium thickness, and are always tender and juicy. I agree with the "don't press while cooking" opinion and I only turn once. The ball smash method on a flat top is okay, especially for sliders. What some people call a hamburger press is actually called a "steak weight" and is used to keep the meat flat and promote even cooking. On ground meat, it would tend to cause loss of juice.

 

Bacon wrapped, spinach and Romano stuffed chicken with fettuccini Alfredo paired with a vanilla rum barrel stout.

Some people order out when they have the night to themselves... I cook fancy haha

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I also agree with this. The only time I've ever used one of those presses is for chicken or more often bacon. I would never use one for a burger. Pressing a burger doesn't make it cook quicker, it just presses out the juices and makes the burger more likely to fall apart. If you're cooking on a flat top grill and want to cook quick, put a done over it with a small splash of water. Though I would recommend just cooking them normal, with one flip and minimal messing around with. Its hard to mess up a burger but pressing it is a sure way to do it.

 

I've never had an egg on a burger before. Sounds interesting, I may give that a try on the way home, I pass a fancy burger joint on the way.

 

But you don't leave it on the burger.

Nevermind, I'll keep this wonderful technique to myself.

 

We have a 25 mph north wind and it will be in the mid 20's tonight, so I am making chili!!
Roasted Poblanos and Anaheim chilies. Sautéed the chili veggie base, and now have added chuck roast to brown.
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Smoked pork butt. Nacho time.
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That's what I say to myself after I talk about the multi-flip method and see someone say "just flip once" afterward.

 

Tomato paste and sauce went in, beer and chicken stock went in, and then the (OMG sacrilege!) beans. Nothing left now but a 2 hour simmer, another cigar, and a taste of the new port finished bourbon a picked up today!
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Starting a big pot of stock to simmer through the night, View attachment ImageUploadedByHome Brew1452387459.721917.jpg

 

Swmbo stopped at an international store today.

Posole happened!

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DLTs. That is duck confit, lettuce, tomato sandwiches with spicy lemon mayo and avocado. Also I found horseradish roots at the farmers market today and made up two jars. First time doing horseradish and let me warn you that it is potent stuff! Nearly had to flee the room when I was chopping it in the food processor!

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@ Commie ChefRex. What is the stuff that looks like rice at 8 o'clock?

 

Sweet potato pie

 

EZ comrade!The Mother Forum does not stand for name calling
Cumin, absolutely love the stuff

 

I need to do this! My back has been in bad shape since before New Year's and it seriously cutting into my grocery store and cooking times. But I do have a most of a pork butt that I cooked in the Crock Pot and shredded still in the fridge, plus the stock. Need hominy and garnishes!

 

Me too, Comrade . When I am able to get some ground cumin from the people's collective farm I put it on almost all of my meat. When I can get meat. Haven't had either since May Day. In the meantime I'm making mock borscht. Can't get beets.

 

No ground, whole toasted in a hot cast iron skillet, then grind fresh, makes every thing better, even raw burnt pizza

 

Enjoy Siberia, Comrade. Maybe you can find a nice warm oven there. Nastrovia!

 

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That just looks great!!

 

Made grilled chicken fajitas. Chicken was marinated with lime, orange, lemon, garlic, soy, olive oil, and tequila. Made some avacado crema also. That was delicious!

 

Another evening to be spent out back trying to triangulate your location with my nose.

Phenomenal looking food. Can almost (but not quite) smell it from here.

 

Nothing else in the house - gonna finally eat that Kraft Dinner tonight.

 

Wow. Skills.

 

Chili is finally ready. I will take plating pictures if I can remember but I am starving so who knows! Lol

 

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Damn you guys, we had a "light" dinner of Swedish pea soup (no potatoes! no carrots!) and home made boozy bread (see home made bread thread.) But all this looks awesome.

Burger vote is ground chuck, 80/20ish, if you have to buy it pre-ground and cook it to medium well. (Sorry, I had major food poisoning from undercooked hamburger...while camping...cannot eat undercooked burger. Gag.) IF you are fresh grinding your burger to cook to med or med rare, then I would vote for the lean ground sirloin type. Just my $.02 worth.
Picture here does not give justice to the soup, it's a much finer green. The bread is sweet, will make wonderful breakfast toasted, slathered with honey and/or jam. Maybe the DIL's home made plum jam!

 

This looks absolutely amazing, any chance of getting the recipe for it? Lol I am very picky about chili and this looks perfect.

 

pretty much run out of superlatives here.

 

Do swedish people normally put potatoes and carrots in their pea soup? Sounds like a crime to me. When I make pea soup, it is 50% lean pork meat, 45% peas, 5% onion, a handful of black peppercorns and salt. Nothing else.

Potatoes and carrots wouldn't surprise me, though - those swedes...

 

Where's the ham bone, gotta have a ham bone!
Not offended by some carrot, never added potatoes, I need a ham bone!:rockin:

 

Hungry.