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Cooking Level: Intermediate

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Marianne is looking for: (2 recommendations)
The LATimes has their top five hamburger recipes to share. I wouldn't ever have thought to have ribeye steaks ground up for hamburgers, but that's exactly what I'm going to do this next week! http://www.latimes.com/features/food/la-fo-dto-battle-of-the-burgers-20130625,0,6137462.htmlstory

Recommend a recipe

Last updated: Jun. 29, 2013 7:44 pm
Posted: Jun. 29, 2013 2:55 pm
 
Commented by: bd.weld
Jun. 29, 2013 3:09 pm
We still need to get together and go to Slater's https://slaters5050.com/
Comments:
Marianne
Jun. 29, 2013 3:13 pm
Any time! We are ready!
 
Baking Nana
Jun. 29, 2013 4:33 pm
I bought a rib eye a couple of months ago that should have been ground into burger. Burgers are an art, for sure. I am a burger purist though.
 
Marianne
Jun. 29, 2013 5:14 pm
Does that mean that you like just the meat and no mix in it?
 
Marianne
Jun. 29, 2013 5:17 pm
I like just the meat! Stuff on the bun, but just the meat!
 
Commented by: MOG (AKA Connie-O)
Jun. 29, 2013 3:12 pm
This seems like a waste of a perfectly wonderful rib eye. I feel about this the same as I feel when I see someone has put a tri tip I a crock pot. ACK!!! What a waste. But then I put so much stuff on a hamburger that the meat is hardly noticeable. I'm looking forward to seeing how this comes out for you.
Comments:
Party Chef
Jun. 29, 2013 3:15 pm
Try making your own burger meat using chuck roast.
 
Marianne
Jun. 29, 2013 3:15 pm
We've had the luxury of having a hamburger at Gulfstream, a Morton's restaurant. Oh, goodness, but their hamburgers are so good! I'm not sure what cut of meat they use, but they are very good----it's like more than "just" a hamburger. And I would also never put a pork tenderloin in a crock pot. But then all I use it for is meat for pulled sandwiches.
 
Party Chef
Jun. 29, 2013 3:16 pm
Going to Columbus in a few weeks, eating at Ruths Chris. Ma mouth is a waterin just thinking about it!
 
Marianne
Jun. 29, 2013 3:17 pm
You just have to love a good steak!
 
gderr the dysfunctional
Jun. 29, 2013 3:20 pm
 
Party Chef
Jun. 29, 2013 3:27 pm
Guessing he likes a good steak!
 
gderr the dysfunctional
Jun. 29, 2013 3:31 pm
ok...i'll get another beer. what i meant to say was...putting the viking move on those rib-eyes...shock and awe...type rescue.
 
Party Chef
Jun. 29, 2013 3:35 pm
DH just got another Kentucky Bourbon Ale. Now he's ready to grill!
 
Marianne
Jun. 29, 2013 3:37 pm
:)
 
chairlifter
Jun. 29, 2013 4:09 pm
There are some few of us that take our burgers very seriously, Marianne! I see nothing wrong with mincing steak grade meat roughly, and combining it with some chuck for that flavour. DS the Chef recommends use of sour cream to up the fat content (especially using chuck alone) as the fatty taste is what most of us crave. Other "odd" add-ins to the meat mixture include (but are not limited to)Blue Cheese, grated cheddar, (or other cheeses), oatmeal, beaten egg, pancake mix, ground Ritz Crackers or ancient grains, onion or other crackers (that takes care of "binders"); minced pickles, onion, garlic; maple syrup, brown sugar, mustard of all types as well as BBQ sauce. Lots of neat stuff like Daddy Hinkles, or plain old Worcestshire and/or soya that can dress up the taste of beef. How you form it, set it, "dimple" it and cook it is a chapter unto itself, let alone what kind of bun you suggest to serve it on...watching Guy on DDD, how many different things can you decorate this American Classic with? First of July for us Canucks, Four July coming for you Yankee types, and how many bazillion burgers are going to be cooked to varieng degrees of goodness this week? Good topic, as LATimes notes, making great burgers is always a joy and accomplishment!
 
Marianne
Jun. 29, 2013 4:30 pm
Thanks, chairlifter! I'd not thought of adding sour cream. The other stuff is not new to me, though I must admit I haven't done most of them. Pancake mix? Interesting! And I'm totally new to the dimpling effect, and I LOVE that technique!
 
chairlifter
Jun. 29, 2013 5:10 pm
"Squaring the edges" is actually just as important as dimpling the middle of the patty...you don't want to serve a burger with a crusty, overdone "rim", when you're shooting for medium to medium rare in the center...
 
Marianne
Jun. 29, 2013 5:14 pm
Explain squaring the edges to me.
 
chairlifter
Jun. 29, 2013 6:22 pm
Okay, Marianne, think "restaurants" and how they have pre-formed patties...its equally thick out to the edges, where we home chefs tend to taper to a thin edge. That gives the home chef a "rim" or edge, that is notoriously overdone...and, unless you "dimple" your burger a big, fat center that tends to be underdone, none of which fits well into a bun. If you are old enough to remember the famous "K-Tel Patty stacker", you will recall how this tubular device gave you uniform thickness and what I describe as "squared edges"... They also gave another good thought, in that when you are grilling steaks, you want to warm that steak up to about room temp, that it cooks evenly. In the case of a burger, on the other hand, you want to format your patties and chill them for an hour or two, that they retain such moistures, and have a bit of time for your seasonings to spread around inside the meat. Does that make sense to you? That's how I consider it...A thrown together burger that is dumped onto the grill doesn't cook or taste the same as one that is assembled and chilled, at least in my opinion or experience...Lots of cooks want to avoid the egg as a binder, or keep it 100% meat, and without at least chilling, this means its going to flop apart like a sloppy Joe... If you want to get super fussy, the mixing is only done with a fork, never by hand, patties are handled "minimally", the grill is preheated, pre-greased and scrubbed with onion or garlic, the burger reverently laid on and cooks until the "dot" in the center fills up and the meat cleanly "releases" from the grate and is turned 90 degrees to give that "thatched" appearance...but don't ask me to explain forty years of learning in 20 minutes! Another thought, you could add chipped ice to your meat mix (or better yet crushed ice cubes with some sort of beef broth or Boviril) if you were using that dry old chuck instead of enhancing with fattier steak cuts...it does work to make your burger juicier! You do not that Mickey D's and such are coming out with the "Sirloin Burger" and such, just like Dairy Queen umpteen years ago had a "Steak Sandwich" burger, and there used to be a "Salisbury Steak" sandwich? Forgive me for this brief ride on one of my hobby horses.
 
Marianne
Jun. 29, 2013 7:44 pm
I appreciate your taking the time to address this issue with me. I do understand what you are saying. We don't eat a lot of beef, but when we do, I like to taste it. Hamburgers or steaks are all we mostly eat of beef. I love them medium rare and am willing to pay for that luxury. Once a week. Thank you for your expertise.
 
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