The Burger Thread
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Tex_77 We has some tenderloin and sirloin trim today that I ground with both pork and beef bacon and formed into nearly 1/2 patties using the Weston patty maker. I then smoked them briefly and seared off in a cast iron pan and topped with a cave shed Gouda. I then used my Weston 80L dehydrator as a warm holding chamber while I toasted brioche buns that a local bakery delivered this morning. I topped with Texas sweet onions, green leaf lettuce, spicy pickles, kettle chips and dressed with sweet hot mustard and mayo. Our UPS driver Chad just happened to be delivering our Walton’s order so I hooked him up to!
Joe Hell
Wow! Unbelievable. Tip of the cap. You’re co-workers must hate having you around.
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the mushroom patty mix is very good also
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I was trying to figure out where I wanted to post this, with multiple threads on burgers, I figured I would just start a new thread for all things burgers. Here are some burgers I made today using Better Burger Seasoning, which is one of the best burger seasonings I have ever used. I griddled them on a flat top, along with bacon, jalapenos, onions, and the buns. Needless it was an amazing burger!!
Tex_77 Yesterday I made another half pounder. This one was topped with jalapeño and aged cheddar, onion, lettuce, smoked ‘Weller Whiskey’ honey mustard and chimichurri mayo on a brioche bun. The ‘Dab’ beverage on the side is 60% lager and 40% lemonade. Perfectly refreshing on a warm day…it mixes well with whiskey too.
Better Living Through BBQ!
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Tex_77 Yesterday I made another half pounder. This one was topped with jalapeño and aged cheddar, onion, lettuce, smoked ‘Weller Whiskey’ honey mustard and chimichurri mayo on a brioche bun. The ‘Dab’ beverage on the side is 60% lager and 40% lemonade. Perfectly refreshing on a warm day…it mixes well with whiskey too.
Joe Hell Tell me more about this honey mustard!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Yesterday I made another half pounder. This one was topped with jalapeño and aged cheddar, onion, lettuce, smoked ‘Weller Whiskey’ honey mustard and chimichurri mayo on a brioche bun. The ‘Dab’ beverage on the side is 60% lager and 40% lemonade. Perfectly refreshing on a warm day…it mixes well with whiskey too.
Joe Hell I drank many a radler during my time in Germany. Pretty refreshing on a warm day.
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Joe Hell I drank many a radler during my time in Germany. Pretty refreshing on a warm day.
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Joe Hell we used to call those a summer shandy and they are great for hot days! Burger looks awesome by the way, but that surprises no one
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell we used to call those a summer shandy and they are great for hot days! Burger looks awesome by the way, but that surprises no one
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Joe Hell There was a beer that was not boons but something like boonsomething? It had a bear with antlers on the label…found it, Anderson Valley Brewing…I swear they made a summer beer that tasted like an orange creamsicle, but in an awesome way!
Also, I just figured out that the Bear had antlers so it could be a combination of a bear and a deer…Beer! Marketing so good that I didn’t get it for 18 years!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell There was a beer that was not boons but something like boonsomething? It had a bear with antlers on the label…found it, Anderson Valley Brewing…I swear they made a summer beer that tasted like an orange creamsicle, but in an awesome way!
Also, I just figured out that the Bear had antlers so it could be a combination of a bear and a deer…Beer! Marketing so good that I didn’t get it for 18 years!
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This is a good thread Tex_77. Time to revive it. I bought some pre-made pizza burger patties from a local meat locker and they were great. I’m going to experiment with Supreme Pizza brat seasoning and see what I can come up with.
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I was trying to figure out where I wanted to post this, with multiple threads on burgers, I figured I would just start a new thread for all things burgers. Here are some burgers I made today using Better Burger Seasoning, which is one of the best burger seasonings I have ever used. I griddled them on a flat top, along with bacon, jalapenos, onions, and the buns. Needless it was an amazing burger!!
Tex_77 Then you must have “The Best Burger”.
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How did this thread not keep its feet?!?!?!? Who doesn’t like a supple burger!
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How did this thread not keep its feet?!?!?!? Who doesn’t like a supple burger!
HerbcoFood I think it’s because people use burgers as a quick meal in our super busy lifestyles not thinking about being artisan with it. I love a good burger, unfortunately I can not recreated a delicious bar burger, not sure what they do differently that I can not. It frustrates me.
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HerbcoFood I think it’s because people use burgers as a quick meal in our super busy lifestyles not thinking about being artisan with it. I love a good burger, unfortunately I can not recreated a delicious bar burger, not sure what they do differently that I can not. It frustrates me.
twilliams yeah gotta get that sweet sourdough bread and use a cast iron skillet that is scorching hot. Maybe gotta have a pre rec before even eating a burger at home you need a 6 pack in the gut!!!
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twilliams yeah gotta get that sweet sourdough bread and use a cast iron skillet that is scorching hot. Maybe gotta have a pre rec before even eating a burger at home you need a 6 pack in the gut!!!
HerbcoFood so a scorching hot skillet how do you not burn the outside and leave the middle raw? Just flip it constantly?
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HerbcoFood so a scorching hot skillet how do you not burn the outside and leave the middle raw? Just flip it constantly?
twilliams So you dont want a nice crust on the outside and a raw middle? I am little foggy on the question.
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HerbcoFood so a scorching hot skillet how do you not burn the outside and leave the middle raw? Just flip it constantly?
twilliams You need to find the thickness where the burger can form a crust on the outside but is thin enough to be done to your preference on the inside
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I made smash burgers on my griddle for the first time about a month ago. Man where has that been all my life! By far my new favorite way to make burgers. Will have to try some of the burger seasonings.
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