burgers

[easy now andy]

thought i'd stock the freezer up

600g of shoulder w/ basting fat
800g silverside
salt, pepper, garlic salt, onion salt

grind once, season, re-grind, from into patties about 110-125g using a burger press

[bencops]

Good work! They look great.

SeriousEats advises against seasoning burgers before grilling - have you tried it? I haven't done a side by side personally, but I rate this guy's burger skills.
http://aht.seriouseats.com/archives/200 ... -beef.html

[keith157]

On my homemades I season (S&P) before cooking rather than put salt in the mix, I prefer the taste that way, even if mixing in a a seasoning blend

[easy now andy]

cheers guys. i'll try that with the next batch.

[joker smoker]

I have to agree with Ben. We cook hundreds of burgers each week and season them immediately before they hit the grill. Tender and juicy every time!

[keith157]

I have to agree with Ben. We cook hundreds of burgers each week and season them immediately before they hit the grill. Tender and juicy every time!

Sorry no drooling icon, if there were you know I'd be using it......(still like your chicken better )

[Pecker]

Lots of talk about how to make the burger itself, but what about 'the rest'.

I love my burger buns very lightly toasted, then a little melted mature cheddar on the top, raw red onions, dijon mustard, and a nice burger relish.

Must be served with something spicy. I like Palo Alto Reserva, Turning Leaf Zinfandel, or a nice Argie Malbec.

Steve W

[bencops]

I agree, a burger is more about the bun and toppings than the patty

[keith157]

I agree, a burger is more about the bun and toppings than the patty

HERETIC.......

Toppings & bun can make or break an indifferent burger, but on a good burger they should just be background tastes and a convenient way not to burn ones fingers.

[bencops]

Nope, a burger is more not patty than patty. Until you realise that you're doomed to building massive, grey lumps of mince in a bun. The patty should be thin and wide - no more than 2cm deep and cover the whole base of the bun.

Its all about the toppings.

There, I said it!