Work In Progress: The Perfect Hamburger - utterly pointless Blog at - 274084

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Work In Progress: The Perfect Hamburger 
Apr. 29, 2012 12:06 pm 
Updated: May 2, 2012 2:37 pm
Who isn't looking for a really good burger?  Last night I decided to to do some digging around and came across an Alton Brown recipe for "The Burger of The Gods".  This isn't so much about what toppings to put on a burger, but such a simple, easy to make ground beef that really made my day.

This was my first attempt at grinding any sort of meat, and since I don't have a meat grinder, I just followed the instructions on using the food processor, the consistency of the raw meat was perfect, they held their shape nicely, and that sweet tasty fresh beef aroma was in the air.

Next it was time to cook this burger up.  Grilling would have been preferred, but with the baseball sized hail and the tornado sirens going off, I decided it was a wiser choice to stay inside and break out the grill pan (insert comments about how I should have been in the basement here).  Of the 4 burgers I made (one at a time so I could do any needed adjustments), the first one turned out decent, I was going for medium rare, but the bottom side charred well before the center started warming -- I believe the problem with this one was simply the amount of time I let (or didn't let) the pan pre-heat, I went with the recommended 2-3 minutes, next time I'm giving it a full 10 minutes.  The second burger turned out perfect!  No adjustments at all, but the pan was much hotter.  Burgers three and four turned out fantastic, all I did different here was to add some american cheese.

The next time I make this batch of ground beef, I do want to change up a couple things, but before this is done I need to read up on the appropriate ratios of fat to beef in order ensure that everything still works.  I am thinking about adding some unsalted butter for a good fat base and to help sweeten it up a bit ( I have a major sweet tooth ), but I need to be careful not to make the burger so unstable it just falls apart.  Other things I'm thinking about, is replacing some or all of the salt with either Soy sauce or Worcestershire sauce.
Apr. 29, 2012 4:53 pm
Alton Brown does allot of research, and he is so funny. I like his beef jerky recipe, but I add a bit of Sodium nitrate to preserve the meat color.
Joe E. 
Apr. 29, 2012 6:17 pm
I will say that the beef jerky recipe looks good, I like how he is so innovative with his gear.... if I recall.... a box fan, a couple air filters and a few bungee cords and viola! A food dehydrator!
May 2, 2012 2:37 pm
Excellent! I'm working up my resolve now to buy the meat grinder (and sausage kit) attachment for my KA. I love doing burgers on a screaming hot cast iron pan! I saw on another blog of yours that you like to use mustard on your steaks. Try a good dollop of stone ground mustard mixed in the meat for your next burgers. OH SO GOOD! And thanks for the reminders. Going to go try and find a deal on that meat grinder!
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Joe E.

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About Me
I'm an I.T. professional by day and an aspiring cook by night. It's not as spectacular as a superhero, but, I don't have to wear spandex either (it chafes). I'm married to a wonderful woman who is gracious enough to try even the most horrid of culinary mistakes I make.
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At this point in time, I am sticking with staples while I experiment with techniques.
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I've finally heard it... "These are the best wings you've ever made.... they might even be the best wings I've ever had!"
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I don't have tragedies.... I just have a whole lot of learning experiences.
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