The perfect burger

[chuggs]

It's probably off topic...but somewhat related.

My favorite burger (well not actually a burger) starts with a Prime Rib Roast. I make incisions in the meat and insert sliced garlic cloves...sprinkle with sea salt & freshly ground black pepper. Then I smoke it for just over 2 hrs - 2 1/2 hrs...(internal temp around 145 degrees) in a side fire box smoker using Royal Oak Lump charcoal...and a blend of hicory and mesquite chunks. Serve half of it for dinner. Wrap up the rest and place it in the fridge.

http://yfrog.com/52dsc0444j

Next day...run the leftover meat through a meat slicer...nice and thin. Saute the meat in a pan...and after it's heated...melt Provolone Cheese over it. Place it on a Toasted Bun. YUMMY. I've never tasted a Burger that is as good as a Cheese Steak made with Garlic infused, Smoked, Prime Rib...ooohh baby!!! You may like bbq sauce, horsy sauce, or au jus with it. I like it plain.

My second favorite is from one of our local Sports Bars, "Duffy's Draft House". They don't have it on the menu anymore...but ol' timers that have been around for a while will ask them for a "Death Burger". It's a 1/2 lb Angus Beef Burger cooked to order, then they put Sliced Jalapeno's, Horseradish, & "Death" wing sauce on top...cover it with a slice of cheese...serve it on a Sesame Seed Bun with Lettuce, Tomato, and a thick onion slice. Oh man...I'm cravin' one now. Once you've had a Death Burger, everything else seems a little too plain.

 

[springer]

I really wish I had something like that around here. How are the prices? Is it just a mom and pop place? I was really referring to big ass chain stores because that is all we have around us.

its a family owned operation I think they have 3 or 4 stores in NY & CT. The owner and his son actually goes to cattle farms and buys the cows has them slaughtered and then trucks them in to the stores, whole sides of beef . But the meat is incredible specially the dry meat its 25 $ a pound.

 

[Pabst Blue Robot]

I use 100% chuck and grind it immediately before forming/grilling. I mix some gorgonzola or bleu with the meat, along with an egg and a bit of worchestershire to bind it. Cooked to medium rare at most, I like it bordering on red in the center. Nothing else on the bun save maybe some nice thick bacon or onions grilled in said bacon grease. When the burger falls apart and melts in your mouth like a soft, ripe cheese.......drool.

 

[Tsuyako]

I want my patty cooked through with a little salt and pepper and cheese. We make faccacia (sp?) and use that as our 'buns'. Fresh hot bread, freash hot patty. Yum!

As for toppings, I don't like lettuce as it becomes a slip zone. So a little mayo on the bottom, patty, cheese, onion the size of the patty, ketchup and maybe mustard and that's it.

 

[dataz722]

slip zone??? Looks like we watch the same TV show.

 

[Tsuyako]

most likely! I'm addicted to the food network.

 

[dataz722]

I only watch 4 channels on a regular basis and that is one of them, with good eats being one of, if not my number 1, favorite shows on TV.

 

[Tsuyako]

I don't have TV (stupid digital switch over) so I youtube has become my new best friend. I watch Good Eats on there as every episode is available.

 

[SpanishCastleAle]

A burger on focaccia bread sounds awesome.

IME, lettuce is less of a slip zone if you use shredded.

Another thing I just thought of...I always see people cutting their burgers in half and then complaining about it becoming a mess. A burger is much less messy if you don't cut it in half.

 

[dataz722]

I always cut my burgers in half if they are a dcent sized burger because I find it is much easier to eat. You have to make sure the meat has rested though before you cut it.