Burger & Beer Thread!

[Hoochin'Fool]

Forgot to take any food pictures, but took the missus to The Nook in St Paul for lunch. Their burgers are SOFA KING delicious !

 

[Airborneguy]

Lately I've sorta taken a shine to thinner patties, thinner as in 6 per lb, quick seared on fairly high heat, then stackin' 'em two or three high.

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.

 

[betarhoalphadelta]

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.

 

[Airborneguy]

Little place called Moonburger in Kingston, NY. I was up there today with my homebrew club for a private tour of Hudson Valley Malt, NY’s first craft maltster. What a cool day.

 

[betarhoalphadelta]

Burger, onion straws and Weekend Vibes IPA.

 

[Airborneguy]

Pesto parmigiana burgers with my philly sour ale.

We recently switched meat suppliers. These are my first burgers from the new farm. They come pre-made. Little thin for my liking. I’ll probably smash them next time.

 

[day_trippr]

"Pesto parmigiana burgers" has half of me drooling while the other half is still trying to get a grip on the concept...

Cheers!

 

[Airborneguy]

I’m Italian, what can I say? How ya’ doin.

 

[treacheroustexan]

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.

 

[day_trippr]

Yum!
Speaking of smashed food, you might give smashed 'taters a try too!

Cheers!

 

[Airborneguy]

I absolutely fell in love with my Blackstone.

 

[betarhoalphadelta]

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...

 

[DonT]

Yum!
Speaking of smashed food, you might give smashed 'taters a try too!

Cheers!

Bookmarked. These are going to be great on the Blackstone...

 

[Airborneguy]

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.

 

[Airborneguy]

Basic bar burger at a place called The Mason Jar in Mahwah, NJ with a Captain Lawrence IPA. Great work lunch!

 

[Miraculix]

Basic bar burger at a place called The Mason Jar in Mahwah, NJ with a Captain Lawrence IPA. Great work lunch!View attachment 836029View attachment 836030

I've just had dinner but now I want a second one.

 

[Airborneguy]

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.

 

[Airborneguy]

Smashburger tacos with my oatmeal stout!

 

[Hoppy2bmerry]

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.

 

[betarhoalphadelta]

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?

 

[Airborneguy]

First one went down so quickly I had to take an open pic on the second. I’m very proud of these onions. Salted for about 4 hours, then sauteed for 40+ minutes in my Atonement Brown Porter.

 

[Sammy86]

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!

 

[betarhoalphadelta]

Burger and Beer Enthusiasts i present my second? Maybe third entry:

View attachment 841395

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.

 

[Airborneguy]

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.

 

[day_trippr]

Damn - I just ate a fine meal but those onions and 'shrooms (and the burgers!) have me near drooling

Cheers!

 

[OleBrewing]

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.

 

[Kickass]

It might be blasphemy, therefore I say it in jest, but sometimes I think I’d take the cartelized onions over the burger.

 

[Airborneguy]

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.

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.

 

[betarhoalphadelta]

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.

 

[day_trippr]

Perfect for pythons though