Those were the best burgers ever!!
So, I am planning a reception for myself and my other half. Very low key, 30 people tops are attending, only our very close family and friends. We are having a barbeque. I have the perfect recipes for salads etc, but the burgers have to be spectacular...give me all your hints, tips and techniques for a really great burger. While I have a super recipe I want to add to it...
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12 Comments:
Sutter Home Winery sponsors a "Build a Better Burger" competition each year. There is an alternative to beef category and the traditional beef burger category. This contest generates thousands of entries each year. Grand prize is 100K. Google on Sutter Home Winery, click on burgers, then go to "Build a Better Burger. Good luck and happy surfing!
Josdean at 11:41AM on 06/04/08
If you are grilling the burgers, don't forget to put that little indentfation in the center of your meat before grilling. This will keep the burger from puffing up and looking like a fat UFO.
bisbee at 11:43AM on 06/04/08
I second Josdean's suggestion. Man, those burgers looked great. I watched a couple of the shows about 2 or 3 weeks ago when they were on Food Network. You will definitely get some good ideas from there!
And...Congratulations.:)
Butrflygirly at 3:10PM on 06/04/08
@Josdean - thanks for telling us all about the Build a Better Burger competition...that looks like fun!
Hillary
Chew on That
Chew on That at 5:41PM on 06/04/08
buy a chuck roast and a sirloin steak and have your butcher grind them together.......tell him or her to only grind them twice.....make 1/3 lb burgers at home.....don't handle the meat too much....they dont have to look perfect.....in fact the irregularities give the burgers some character...lol.....put together a condiment bar.....onions....different cheeses.....sauces....ketchup...mayo....mustard...let everyone dress their own burger.....let the burgers come up to almost room temp before grilling them....DONT smash them down while cooking.....an only cook 'em medium rare to medium
onepercent99 at 6:22PM on 06/04/08
buy a chuck roast and a sirloin steak and have your butcher grind them together.......tell him or her to only grind them twice.....make 1/3 lb burgers at home.....don't handle the meat too much....they dont have to look perfect.....in fact the irregularities give the burgers some character...lol.....put together a condiment bar.....onions....different cheeses.....sauces....ketchup...mayo....mustard...let everyone dress their own burger.....let the burgers come up to almost room temp before grilling them....DONT smash them down while cooking.....an only cook 'em medium rare to medium....
onepercent99 at 6:24PM on 06/04/08
I like to use brisket and I grind my own double course first and then a finer grind with a lb of bacon in the grind, indirect heat for that smokey flavor and then sear it on the hot flame season with just salt and pepper...oh forgot on the brisket try to get the whole packer the flat alone will be to lean.
Markbb at 9:29AM on 06/05/08
Lately people have been going crazy for my turkey burgers. The ground turkey has all to do with the end result. That white, pale, homogenous-looking Jenny-O ground turkey you get at supermarkets will not do at all. I get ground turkey from Fresh Market and will frequently make a special trip to get just that item. It's marbled looking which means it has dark meat in with the white meat and a proper amount of fat. If you can find good ground turkey, make these sometime even if you don't do it for your reception.
2 lbs. ground turkey
1 lg. red onion, diced finely
1 lg. poblano, diced finely
1 lg. red pepper, diced finely
1 lg. carrot, peeled, diced finely
1 tbsp. chili powder
1 tsp. cumin
1/4 cup chopped cilantro
fresh ground pepper
Salt (for sprinkling on burgers before grilling).
For service:
Good quality rolls
Lettuce
Sliced Tomato
Jack Cheese (or melty cheese of your choice)
Ketchup
Mayo
Mustard
Pickles
Place turkey in a large bowl and add all the other burger ingredients. Once all ingredients are in the bowl, mix them together by folding with your bare hand. Use a gentle hand or you'll toughen the burgers. I like a burger to be large, usually 8 oz. or so. The advice above about the divot in the middle of the burger is spot on. It will discourage overcooking the edges to make sure the center is cooked.
Just before grilling, sprinkle each burger with salt. Grill burgers till cooked through (no "rare" here - it's turkey). Top with cheese if desired for the last few minutes on the grill.
Place on rolls and garnish with your choice of goodies.
chiff0nade at 11:54AM on 06/05/08
Sometimes, I'll take dried porcinis and grind them in the spice grinder until they're dust. Then I mix it in with the meat - it absorbs some meat fat and stays moist, and it adds a layer of savoriness that tastes good but isn't too aggressive (or aggressively 'mushroomy').
BangieB at 2:07PM on 06/05/08
Oh, also: here's Heston Blumenthal's take on the perfect burger. He uses 50% chuck, 25% short rib, and 25% brisket. He even makes his own "American cheese slices!"
Part 1. http://www.youtube.com/watch?v=5BofZwfPXrY
Part 2. http://www.youtube.com/watch?v=ydjWJ73LWkg
Part 3. http://www.youtube.com/watch?v=nxIwGQqAFWg
BangieB at 2:09PM on 06/05/08
Ina Garten puts a pat of butter inside each of her burgers... she says that makes all the difference...
MadelynRodriguez at 2:56PM on 06/05/08
If you are doing a buffet-style dinner, I suggest making mini burgers with a variety of toppings and really good, bakery mini buns. The burgers could be a variety of beef, chicken, seafood, the list goes on. That way, guests can either pick a few of one kind, or try a variety. Some could be plain for the kids. Plus, small burgers can be a little less messy to eat! If you are going for a plated dinner, I would look at the Burger Cook Off recipes, boy they sound good.
If you are looking for something different to offer as a dessert or side, you could try my 'signature' dish, briefly grilled canteloupe sprinkled with the tinest hint of sea salt and a small pinch of fresh mint. My guests always devour it! Put the melon on the grill just long enough to get some nice grill marks, you do not want to heat the melon through. Sometimes I serve it with homemade vanilla bean ice cream.
Michigander at 8:59PM on 06/05/08