nothing but fucking burgers

http://aht.seriouseats.com/recipes/

holy shit, now this is my sort of website

  Quote

The Bacon Attack! (Or, the Bacon^4 Burger)

- makes 4 burgers -

 

Ingredients

8 ounces pork butt, trimmed of gristle, and cut into 1-inch cubes

8 ounces good-quality slab bacon, trimmed of rind, cut into 1-inch cubes

12 slices crisp cooked bacon

4 Bacon Attack! buns (recipe below)

4 tablespoons baconnaise

 

Procedure

 

1. Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat and bacon chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2. Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four patties, about 4-inches wide and 1/2-inch tall. Refrigerate until ready for use.

3. Slice buns. Brush lightly with bacon fat or butter (or leave plain), then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon baconnaise on top half of each bun, followed by three slices crisp cooked bacon.

4. Cook patties in well-seasoned cast-iron or non-stick skillet over medium-high heat until well-browned and crisp on first side, about 2-3 minutes. Flip patties and cook on second side until cooked through, about 2 minutes longer.

5. Transfer patties to burger bun bottoms, close sandwiches, and serve.

 

Bacon Attack! Buns

- makes 6-8 buns -

 

Ingredients

1/4 pound bacon, cut into 1/4-inch lardons

1 large egg

2 tablespoon active dry yeast

2/3 cup warm water

3 tablespoons sugar

3/4 teaspoon salt

2 cups all-purpose flour

 

Procedure

 

1. Cook bacon in skillet over low heat, stirring frequently, until well-rendered and crisp. Transfer bacon bits to small bowl, reserving rendered fat separately (you should have about 1/4 cup of rendered bacon fat - if you have more, set aside all but 1/4 cup for another use. If you have less, add vegetable oil to make up the difference)

 

2. Separate egg, reserving white and yolk separately. In a bowl of standing mixer, combine yeast, water, sugar, egg yolk, salt, rendered bacon, and bacon fat. Whisk to combine. let stand for 5 minutes. Add flour and combine in standing mixer fitted with dough hook attachment. Dough should be soft and sticky (it won't pull away from sides of bowl). Knead for 5 minutes until smooth and elastic.

 

3. Preheat oven to 425°F and set oven rack to upper-middle position. On well-floured work surface, divide dough into 6 to 8 even pieces (depending on if you want large or small buns) and shape each into a ball. Place on greased baking sheet about 2 inches apart and flatten slightly with palm of well-floured hand. Spary with non-stick spray, cover with plastic, and let rest 15 minutes until slightly risen. Meanwhile, whisk egg white until slightly frothy.

 

4. Bake for 4 minutes. remove from oven, brush with egg white, and return to oven until golden brown and well-risen, about 4-8 minutes longer. Set on wire rack to cool.

  Quote

The Fake Shack (or the Shack Burger at Home)

- makes 4 burgers -

 

Ingredients

8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes

4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes

4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes

2 tablespoons butter, melted

4 Martin's Sandwich Rolls

4 tablespoons Shack Sauce (recipe follows)

4 leaves of green-leaf lettuce, clipped

8 center-cut slices ripe plum tomatoes

1/2 teaspoon vegetable oil

Kosher salt and fresh-ground black pepper

4 slices yellow American cheese

 

Procedure

 

1. Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

 

2. Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.

 

3. Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.

 

4. Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.

 

5. Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.

 

Shack Sauce

- makes about 3/4 cup sauce -

 

Ingredients

1/2 cup mayonnaise

1 tablespoon ketchup

1 tablespoon yellow mustard

4 slices kosher dill pickle

1/4 teaspoon garlic powder

1/4 teaspoon paprika

pinch cayenne pepper

Ingredients

 

Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

  Quote

The Blue Label Burger Blend

- makes 1 pound of burger meat -

 

Follow your favorite burger recipe, substituting this meat blend for the ground beef. For best texture, handle meat as gently and as little as possible after grinding.

 

Ingredients

6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes

5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes

12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)

 

Procedure (Meat Grinder)

 

1. Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

 

2. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.

 

Procedure (Food Processor)

 

1. Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

 

2. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.

this site gave me an actual food-boner.

those turkey burger recipes seem cool... i've made turkey burgers in the past! i love beef burgers of course... but i only eat burgers about 2 times a month!

fuck turkey burgers

in fact imma submit my burger recipe!

spicy fucking black pudding burgers, makes 8:

1 1/2lb minced beef steak

100g breadcrumbs, stale bread ideally.

an egg, maybe two if they're small

a big mild chilli, deseeded, roughly chopped

an onion, roughly chopped

1/2 to 1/3 of a butcher's black pudding

a clove or two of garlic.

oregano, thyme, and black pepper (i use lots of pepper)

flour

blend the sh!t out of all ingredients in blender (or chop finely and mix in a bowl). form into burger shapes. pat with flour.

fry.

anyone who puts mushrooms on their burger should fuck off and die.

that's for my wife.

http://www.youtube.com/watch?v=Uau5y_jnVpE

i'm

fucking

hungry

  On 12/13/2009 at 3:55 AM, thanks robert moses said:

anyone who puts mushrooms on their burger should fuck off and die.

 

that's for my wife.

 

http://www.youtube.com/watch?v=Uau5y_jnVpE

depends:

ordinarily i would not.

but a sliced button mushroom/swiss cheese combo

or maybe one of those huge field mushrooms, grilled whole and upside-down so all the juice collects in the cup. then snap off the stem

serve in a crusty bun with a burger made from very roughly minced meat, held together with egg and good brown bread

both of those work

this seagal shit is getting out of hand.

  On 12/13/2009 at 4:15 AM, kaini said:

  On 12/13/2009 at 3:55 AM, thanks robert moses said:

anyone who puts mushrooms on their burger should fuck off and die.

 

that's for my wife.

 

http://www.youtube.com/watch?v=Uau5y_jnVpE

 

depends:

 

ordinarily i would not.

but a sliced button mushroom/swiss cheese combo

 

or maybe one of those huge field mushrooms, grilled whole and upside-down so all the juice collects in the cup. then snap off the stem

serve in a crusty bun with a burger made from very roughly minced meat, held together with egg and good brown bread

 

both of those work

this seagal shit is getting out of hand.

fuck mushrooms.

you can take that to the bank.

to the blood bank.

http://www.youtube.com/watch?v=3Jji78uEW14

the thought of bacon attack is giving me an upset stomach!

  On 12/13/2009 at 4:38 AM, asymmetrical head said:

the thought of bacon attack is giving me an upset stomach!

that's funny, cause it's made me hungry and I have a bit of a chubby going on downstairs

anybody else ever put kalamata olives on their burger?

  On 12/13/2009 at 5:50 AM, nene multiple assgasms said:

anybody else ever put kalamata olives on their burger?

FUCKING BONER

i think burgers and fries are the next "cuisine" that I want to really get good at and perfect. I love finding the romance and creativity in a "normal" dish or food.

I've perfected homemade hot dogs. Then I moved onto serious homemade ramen. Burgers seems like the next worthy adversary of my OCD cooking education.

I love fucking burgers

Next Wisp EP/LP to be filled entirely of seagal one-liners

Burger King has a new Windows 7 burger

only in Japan though

*eats like snake*

my word, I'm suddenly extremely hungry

  On 12/13/2009 at 5:08 PM, Fishtank said:

Burger King has a new Windows 7 burger

only in Japan though

*eats like snake*

that's a heart attack waiting to happen... look at all that seeping grease!

there was a place in orlando, fl (backyard burgers) that had "the black & blue burger" on their menu... crumbled up bleu cheese in the burger! inspired me to keep some crumbled up bleu cheese in the fridge and use it for burgers whenever the occasion presented itself!

how in the hell does one fix a burger on this god forsaken forum???

there's a little sandwich shack near where i work, will do you this burger

soft (very soft and fluffy, more like

what you'd get for a salad roll) white bun

some sweet-ass red pesto

sundried tomatoes. and some more sun-dried tomateoes

a layer of crispy bacon. two if murph got laid last night

burger

some just|the correct thickness|slices of fresh brie

a couple of squirts of dijon mayonnaise

and finally more lovely soft bun

 

i'm not even going to fix that burger.

  On 12/13/2009 at 6:24 AM, dr lopez said:

i think burgers and fries are the next "cuisine" that I want to really get good at and perfect. I love finding the romance and creativity in a "normal" dish or food.

I've perfected homemade hot dogs. Then I moved onto serious homemade ramen. Burgers seems like the next worthy adversary of my OCD cooking education.

You make your own hotdogs, like the actual hotdogs themselves (stuffing casings), or are you talking about the finished product, like chilidogs?

  On 12/14/2009 at 5:29 PM, Joyrex said:

  On 12/13/2009 at 6:24 AM, dr lopez said:

i think burgers and fries are the next "cuisine" that I want to really get good at and perfect. I love finding the romance and creativity in a "normal" dish or food.

I've perfected homemade hot dogs. Then I moved onto serious homemade ramen. Burgers seems like the next worthy adversary of my OCD cooking education.

 

You make your own hotdogs, like the actual hotdogs themselves (stuffing casings), or are you talking about the finished product, like chilidogs?

i've made homemade hotdogs many time since i acquired a meat grinder, the "porkert" last may. It's a lot of work getting the casing right, but it's really fucking good once you do. I haven't really experimented with putting interesting ingredients in the brats, i've just made classic pork with some caraway, but damn they're good. don't last as long as packaged ones, but theres less gross shit in 'em!

fuckin love hotdogs

my friend found a local site, a forum, all bout peoples favorite hamburgers in town. so he goes out to these places to see if they are all that great. yesterday he dropped 20 dollars on a burger. worse was he said it was sub par.... anys , i don't know., i like specific places, i dunno about this gourmet shit. even wendys.. anyone else tried the baconator? YES~!

go eat the burger at 5th street bar and grill. one of my favorites in town.