What's for dinner?
Thread Starter
BAZINGA!
Joined: Aug 2004
Posts: 21,613
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From: San Diego, CA
What's for dinner?
This was NOT a small burger! SOOOOO EFFFING GOOD!!!
- 2/3 lb 80/20 ground beef with kosher salt and cracked pepper
- 1 fried egg with pepper
- 1 slice of medium cheddar
- 1 slice of ripe tomato
- 1 leaf of lettuce
- 1 whole wheat bun
This will be made again and again and again!
- 2/3 lb 80/20 ground beef with kosher salt and cracked pepper
- 1 fried egg with pepper
- 1 slice of medium cheddar
- 1 slice of ripe tomato
- 1 leaf of lettuce
- 1 whole wheat bun
This will be made again and again and again!
I
Joined: Jan 2001
Posts: 56,525
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From: Westside til I die
That's a heart attack waiting to happen
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2015 Ford Mustang GT Fastback - Ingot Silver - 6M - Performance Package - Gibson Catback, JLT CAI, FR 47lb injectors, BAMA E85 tune, Eibach Sportline, BMR wheel hop kit, UPR oil separator, Steeda shifter bushing/bracket
Team B.O.B.® - Ballaz on a Budget
2015 Ford Mustang GT Fastback - Ingot Silver - 6M - Performance Package - Gibson Catback, JLT CAI, FR 47lb injectors, BAMA E85 tune, Eibach Sportline, BMR wheel hop kit, UPR oil separator, Steeda shifter bushing/bracket
Team B.O.B.® - Ballaz on a Budget
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scrotal surge
Joined: Oct 2005
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From: Cali
Thread Starter
BAZINGA!
Joined: Aug 2004
Posts: 21,613
Likes: 0
From: San Diego, CA
Whenever something looks good...out comes the camera. I've been taking a lot of info off americastestkitchen.com...including the burger and that site is AWESOME (especially if you have the membership). I usually fuck eggs up, but even I was impressed with it.
This one was pan made...it's a throw back to "fast-food" griddle burgers. I'll be doing this one soon for sure!
This one was pan made...it's a throw back to "fast-food" griddle burgers. I'll be doing this one soon for sure!
10ounces sirloin steak tips , cut into 1-inch chunks (see note)
6ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1tablespoon unsalted butter
4 hamburger buns , soft (see note)
1/2teaspoon vegetable oil
4slices American cheese
INSTRUCTIONS
1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6. Transfer patties to bun bottoms. Cover burgers and serve immediately.
6ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1tablespoon unsalted butter
4 hamburger buns , soft (see note)
1/2teaspoon vegetable oil
4slices American cheese
INSTRUCTIONS
1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6. Transfer patties to bun bottoms. Cover burgers and serve immediately.
