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Pequod

Just an Average Burger

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Posted

Daughter wanted to bring her new boyfriend, Mr. Hurley, home to meet the family. I was ecstatic to meet him once I learned he's in Army ROTC and happens to be quite muscular. Hellllooooo moving crew for a future 32" KK. Time to roll out the red carpet to woo my future mover. 

We started last night by mixing up a batch of Brioche for hamburger buns. Here it is being kneaded in slo-mo, just because:

After an overnight bulk ferment in the refrigerator:

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And trying out my new hamburger bun mold pan:

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The KK is ready and looking pretty:

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After 25 minutes, the buns are ready:

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Now let's grind up the burgers, a 50-50 blend of ribeye lip and brisket:

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Some of that bacon I cured and smoked recently:

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Now the burgers. I like some char, so I start the burgers on the outsideIMG_1701.JPG

Then flip them onto the CI griddle:

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Cheese 'em:

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Plate 'em:

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I think Hurley's onboard for moving my next KK.

  • Like 4
Posted (edited)

HalfSmoke, it really is very hard to beat a KK burger, especially with freshly ground beef, homemade buns and your own bacon. :smt038 :smt003 :drinkers:

BTW, there is no such thing as an average burger on a KK. :) 

Edited by MacKenzie
Posted

Recently picked up that pan just for these buns, which are awesome. Hard to go back to store bought once you've had these. I had been making ring molds out of aluminum foil, but that's a pain. This pan worked great, although I think I can crank the temp a bit higher next time to get a bit more browning. 

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