kjs Posted August 12, 2015 Report Posted August 12, 2015 Had burgers last evening with a saute' of mushrooms, garlic and fennel, along with a cucumber tomato salad.
Poochie Posted August 12, 2015 Report Posted August 12, 2015 That's a fine looking burger, kjs. Wouldn't mind having a few for lunch.
MacKenzie Posted August 12, 2015 Report Posted August 12, 2015 kjs, that looks like a delicious burger and salad. It is hard to beat a grilled burger.Â
tinyfish Posted August 12, 2015 Report Posted August 12, 2015 Looking good. Very nice char on those burgers.
CeramicChef Posted August 13, 2015 Report Posted August 13, 2015 I give this :thumbup: It's very, very hard to beat a burger!
bosco Posted August 13, 2015 Report Posted August 13, 2015 I just did a fresh grind on a chuck roast. 3 lbs double ground and mixed with dizzy dust. I made 6oz patties with old cheddar. I don't think there is anything that can beat the taste of a charcoal cooked burger!!! Awesome looking cook
tony b Posted August 14, 2015 Report Posted August 14, 2015 I just did a fresh grind on a chuck roast. 3 lbs double ground and mixed with dizzy dust. I made 6oz patties with old cheddar. I don't think there is anything that can beat the taste of a charcoal cooked burger!!! Awesome looking cook   Dizzy Dust!! I knew that I was gonna like you, Bosco! Now, it's a given! I have almost all of the Dizzy Pig rubs in my pantry, but Dizzy Dust is my "go to" for pork!Â
DennisLinkletter Posted August 15, 2015 Report Posted August 15, 2015 Home chopped/ ground burgers are the bomb! I will, never go back to buying even the best store ground (for safety too) I've been chopping meat for burgers in a food processor - pulse mode. Great texture and such a different mouthfeel from store ground beef.. My current combo is two parts cheap sirloin for texture and as a binder.. low fat ok. One part brisket for it's super grassy bit sour taste.. has odd texture in mouth if used too much. One part Ox-Tail for it's rich, nutty, gamey savoriness  You can also try this using chuck instead of the sirloin and tri tip instead of the brisket... We've tossed smoked pork fat from my bacon too.. Kids loved it, wife not so much.  This is great raw for those of you who are not afraid to eat beef with the moo still in it!  Cut into 1-2" cubes, mix them up in a bowl then lay them out on a tray and firm them up in a freezer for 15-30 minutes. You want to process about two fistfuls at a time (30-40% of the bowl max)  do 1 second pulses until you get the texture you want.. we like it with small lumps, absolutely not till creamy.. LOL Remove the batch quickly with a spatula (sharp blade in there;-) and repeat ASAP to prevent the meat from warming up.  PS never add salt directly into the mix...makes it tough and chewy  You can also concentrate the flavors by removing the water by putting the meat on paper towels in tuperware and changing the towels every time they are full...  Remember to lessen the fat ratio for the very rare burgers and use more if you like them cooked more..
CeramicChef Posted August 15, 2015 Report Posted August 15, 2015 Dennis - I'm a ground chuck kinda guy, but I'm definitely gonna give your recipe a try on TheBeast. I'd never even considered ox tail!
Poochie Posted August 15, 2015 Report Posted August 15, 2015 I like the sound of that recipe, Dennis. I love a good BBQ'd burger and that meat combo just HAS to be a winner.
tomahawk66 Posted August 15, 2015 Report Posted August 15, 2015 That mix is similar to the one over at seriouseats.com Ox tail is interesting huh? Do you get them and then strip off the meat? Sent from my iPhone using Tapatalk
bosco Posted August 15, 2015 Report Posted August 15, 2015 Dizzy Dust!! I knew that I was gonna like you, Bosco! Now, it's a given! I have almost all of the Dizzy Pig rubs in my pantry, but Dizzy Dust is my "go to" for pork! I have the entire line up of dizzy pig products. I am loving the Mediterranean-ish right now. If your already hooked I better get a restraining order because I have way more tricks up these sleeves to dazzle !!
bosco Posted August 15, 2015 Report Posted August 15, 2015 I switched to my own grind last year. I posted a cook on the guru and was met with a lot of comment as I cooked my burger MR. Many warned me of bacteria etc. Doing my own grind helps curb the bacteria issue because it's fresh ground. Ground meat sitting at a super market for a week is what has to make you worry, not a nice ground chuck roast. Dennis I too am a rarer is better guy!!! Nice recipe
ckreef Posted August 15, 2015 Report Posted August 15, 2015 My son is a serious md rare burger dude. I'll do them that way when I grind my own but basically well done if store bought. Will have to change up my formula after reading Dennis' post.
MacKenzie Posted August 15, 2015 Report Posted August 15, 2015 I grind my own and haven't bought ground beef for ages. The one thing I'm try to do is not to buy any mechanically tenderized roasts for grinding. Normally the bacteria are on the surface but when they mechanically tenderize they shove those bacteria into the middle of the meat, not exactly desirable.
