What did I cook this weekend.....

[Hoppy2bmerry]

Sirloin for London Broil.

 

[applescrap]

Burgers for me are 1/3 lb (or 150 grams which is much easier to weigh out on the scale). I live very close to a wonderful butcher, which is Milwaukee's go-to place when people make steak tartare, so the quality is excellent.

I get the nice 80/20 stuff and handle it as little as possible to shape into patties, then it goes on the grill over the hottest fire I can muster (a hair dryer does wonders for getting those coals nice and hot). Kosher Salt when they are on the grill, flip once, maybe finish off with cheese, and pull when the IT is around 127-130. The temp rises to a perfect medium rare in 5-10 minutes.

Fresh good bakery buns are key, too.

+1
And well + egg and panko?
Bun is huge and mayo.
@podz i have same pan still struggle with patience using cast iron, like your stove
@ lakesidebrewing those look good i must admit

I asked the cherry cricket in Denver which is famous for hamburgers what they did and they said seasoning on the stove and they don't press them keeping the flavor in

 

[applescrap]

Flipping once is actually "bad" for lean cuts & burgers. You get a larger portion of grey (overdone) meat on the outside compared to the red, tender, juicy interior meat. Flipping multiple times keeps the interior of the burger more rare.

Nice tip
Sure you sear without overdoing it

 

[slym2none]

Never press a burger.

Never!

 

[bob1852]

Never press a burger.

Never!

I disagree. Taking a ball of meat and pressing it onto a hot cast iron pan is perfectly acceptable!

Now, once you start cooking, I agree; never press.

But, pressing a ball of ground meat onto hot ass cast iron creates wonderful texture and seared crust.

 

[BUCKNUTS]

I disagree. Taking a ball of meat and pressing it onto a hot cast iron pan is perfectly acceptable!



Now, once you start cooking, I agree; never press.



But, pressing a ball of ground meat onto hot ass cast iron creates wonderful texture and seared crust.

Some of the best burgers I've ever had were created by placing a weight on the patty so that it sears hard on the flattop. Like you said that crust and all it's maillard reaction flavors mmm that's tough to beat.

 

[slym2none]

I disagree. Taking a ball of meat and pressing it onto a hot cast iron pan is perfectly acceptable!

Now, once you start cooking, I agree; never press.

But, pressing a ball of ground meat onto hot ass cast iron creates wonderful texture and seared crust.

That's a different story.

 

[podz]

80% lean and 20% fat.

Oh, man, that's quite a high fat percentage. Any ground beef over 9% fat, I leave it in the store for the paupers.

 

[slym2none]

Enjoy your tough, dry, hockey-puck hamburgers!

The "paupers" applaud you.

 

[BUCKNUTS]

Oh, man, that's quite a high fat percentage. Any ground beef over 9% fat, I leave it in the store for the paupers.

Paupers? What are you some kind of feudal lord?

 

[Cheesy_Goodness]

I disagree. Taking a ball of meat and pressing it onto a hot cast iron pan is perfectly acceptable!

Now, once you start cooking, I agree; never press.

But, pressing a ball of ground meat onto hot ass cast iron creates wonderful texture and seared crust.

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]

 

[applescrap]

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

 

[Staestc]

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.
https://www.youtube.com/watch?v=KtFEKGZmaOg

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.

 

[podz]

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 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.

 

[applescrap]

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.

Im ok with this sure, well said.

 

[LakesideBrewing]

Casarecce, green beans, basil pesto, and parmesan.

 

[podz]

Casarecce, green beans, basil pesto, and parmesan.

That looks nice.

 

[mattmmille]

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.

 

[BrewingTravisty]

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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[BrewingTravisty]

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.

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.

 

[paulthenurse]

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.

 

[bob1852]

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.

But you don't leave it on the burger.

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

 

[Staestc]

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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[Remmy]

Smoked pork butt. Nacho time.
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[slym2none]

I'll keep this wonderful technique to myself.

That's what I say to myself after I talk about the multi-flip method and see someone say "just flip once" afterward.

 

[Staestc]

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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[ChefRex]

Starting a big pot of stock to simmer through the night,View attachment ImageUploadedByHome Brew1452387459.721917.jpg

 

[banesong]

Swmbo stopped at an international store today.

Posole happened!

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[damlamb]

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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[paulthenurse]

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