I am looking for ideas for a recipe for the perfect gourmet hamburger.
Myself and 3 friends are attempting to make the perfect burger. Realizing the futility of perfection we have each have to create 4 different recipes. First step is for each of us to continuously make, refine and perfect each recipe until it reaches it's best possible form, and then pit them against each other in a burger battle royale.
Our Rubrik for determining scoring is as follows: 20 points for main protein (beef, chicken, fish etc) - ideas involve, fat content, mix of meat, size of patty, seasonings 15 points for secondary protein (charcuterie, pulled pork, chilli etc) 15 points for choice of cheese 15 points for sauce combinations 15 points for salad/veg combinations (lettuce, tomato, onion, pickle etc) 15 points for choice of bun 5 points for x-factor (something special or crazy)
Any suggestions, tips or recipes (for sauces, buns, patties etc), would be highly appreciated
What cut of beef did you use? I am planning on grinding my own burgers, as i have my own meat grinder. Did you freeze the meat or fat before grinding? how coarse was the grind?
What kind of cheese did you use? How long did you let the meat sit after seasoning the mince?
Jordan Jones
Download the PornBurger Book. It has neat looking shit that I've always wanted to try.
Ryder Watson
Thanks
Charles Russell
Yw user. You fuckin make that burger.
Hudson Flores
>50% of ground beef is fat >Literally adding pure fat that has nothing to do with the cut of meat he selected in order to make the burger more fatty, then adds bacon.
Jacob Scott
Damn these look amazing but i cant find anywhere to DL it. . but yeah that foie gras burger looks ducking insane
Justin Wood
>Grind mix Chuck, maybe some rib meat, liver and frozen butter. season with salt and MSG. >Bun Brioche, warmed. >Cheese Kraft singles >Toppings onion, lettuce, tomato, ketchup
Above is for a classic no fuss burger which is perfect for me. If we're to fancy it up I'd do manchego cheese, serrano ham, arugula, and this tarragon sauce I make (mayo, lime, salt, tarragon, and sometimes roasted garlic).
Jaxson Scott
M8 if you candy some bacon and then chop it finely depending on your taste then either cook jalepenos or leave them raw and finely chop them leave seeds in or take them out. (cooked no seeds least heat, uncooked with seeds greatest amount of heat.) add both ingredients to some cream cheese and mix thoroughly that shit can make the worst burger taste bretty gud m8.
Matthew Allen
thank for the advice, the grind mix and tarragon sauce sound awesome! That sounds like an awesome sauce for a fried chicken burger
Gabriel Myers
Fucking pretentious-ass looking shit.
Sure, I'm not going to deride it and say that it doesn't look somewhat appealing or doesn't taste good, but once you start using shit other than beef and assorted bullshit like "microgreens" and Brioche Buns you need to step away from the CPU yet and rethink your Hamburger priorities.
I'm not against innovation or creativity, but that's some fucking bullshit on a bun.
Tyler Williams
Look up CookingInRussia's burgers on youtube for specifics on that grind mix
Jayden Jackson
The only issue I've found with the cream cheese is that it lacks moisture so your burger better be fucking juicy if you use the sauce otherwise the cheese takes away too much moisture and will make for a rather dry experience best of luck m9 off to work.
Easton Morgan
as a pretentious ass chef who started out cooking with the fat duck cookbook and who sous vides everything and uses meat glue and makes foams and shit
don't fuck with a fucking burger
almost everything you could add to it outside of the central canon (onions, mushrooms, pickles, tomatoes, cheese, mustard/mayo/ketchup) is shit. especially extra meats. what's the fucking point.
Elijah Martin
It's all in the actual quality of ingredients, seasoning, and the bun. Get some bread from a local bakery that knows what they're doing, learn to abuse seasoning, and spring for the expensive meat + nicest ingredients. Make anything and win by default.
Nathaniel Sullivan
This. A traditional burger will ultimately triumph over any other kind of stupid flourish or gimmick that you try to apply to it. Ultimately, a good burger will stand on its own using the basic elements of a good ground beef patty, the burger bun, and (at your discretion), cheese.
The moment you start making it artisan or whatever is the moment you lose the burger war.
Austin Parker
beef, grilled camembert, cranberry sauce.
fight me faggots. Taste it and enter the heaven
Parker Morgan
YOU'RE A GOD DAMNED LIAR. ANYONE WHO PUTS MAYO ON A BURGER NEEDS TO BE PUT TOO DEATH.
Julian Gray
not the but tbqh mayo, mustard, ketchup sauce with garlic and ground dried onion is pretty fucking good.
Jayden Perry
>fight me faggots.
Why? You only mentioned the bare specifics, not specific cuts or sources? you're not worth replying to. Anyone who feels that all "beef" is the same, or is too stupid to specify specific cuts, isn't worth the time of day. That's you. You're not worth the time of day.
Xavier Myers
>ground dried onion is pretty fucking good. >dried
Not compared to fresh spices it's not. Pleb.
Josiah Lopez
Mayo/Ketchup mix is good.
If you care more about the cut of beef you're using and not the overall fat content I hope you at least have the right mind not to overseason the patty.
Nathaniel Anderson
ground fresh onion? cmon man.
That is the base. For beef you can go 80/20 chuck.
just keep it simple like most of the things or you will just make an oversized pile of garbage imho.
Cameron Butler
Since when is the fat content not correlated to the cut involved?
>ground fresh onion? cmon man.
Put fresh onion on your burger if you want onion flavor.
>> beef you can go 80/20 chuck. Sure, you "can", but 80/20 short rib (for example) will taste a lot better than just plain ol chuck. So will brisket.
>>you will just make an oversized pile of garbage imho. Not everyone is a fuckup like you, user.
Luke Butler
NO. YOU DO NOT PUT MAYO ON A BURGER OR ANYTHING ELSE. HOW ANYONE CAN LIKE THAT BULLSHIT SAUCE IS MYSTIFYING.
Jayden Parker
Stop yelling.
Alexander Anderson
why are you so rude to me. Are you projecting ?
There is a difference between a little dried onion powder inside a sauce and between having fresh onion. Its like two different worlds. You can have both on your burger tho
Matthew Turner
You're right.
Once you've dried the onion it becomes a completely different thing a With different uses.
Dylan Cook
NO ONE IS YELLING HERE. THIS IS A CALM DISCUSSION. ALTHOUGH MAYONNAISE DOES GRIND MY GEARS.
Owen Harris
What would that cost About 80-100?
Parker Phillips
Please don't make fun of him, Americans have their religious rituals and we need to respect that.
