Your recipe for the ideal burger

[Chefguy]

@NAF1138

It’s all in how you do it. I have been playing with the smash technique for a while now too in an attempt to replicate the taste of an In-N-Out Double Double at home. The key is a very very hot cooking surface and starting with a lose ball (kind of a tall hockey puck shape really) of meat rather than a patty. Let the bottom of the ball sear hard for a minute (not long enough for the center to get hot) then flip and smash right away. This prevents loss of juices but gives you a high level of Maillard Reaction on the burger’s crust.

See this video for more details (my technique is slightly different than theirs, but it’s the same basic idea.)

It gives you a very particular type of burger, but it’s a good one if that’s what you are in the mood for. IMO thick burgers and thin burgers are almost totally different types of food, and need to be treated and evaluated differently. Much the same way that deep dish pizza is totally different from New York Style.

Just to clear something up: searing does NOT seal in juices. This is a myth that has been debunked by Alton and those on this board. The reason for a dry burger is (a) too low fat content, or (b) overcooking. I saw your comments in the other thread, and agree that quickly frying a thin burger would be very tasty indeed, “quickly” being the key word.

[MTCicero]

@NAF1138

It’s all in how you do it. I have been playing with the smash technique for a while now too in an attempt to replicate the taste of an In-N-Out Double Double at home. The key is a very very hot cooking surface and starting with a lose ball (kind of a tall hockey puck shape really) of meat rather than a patty. Let the bottom of the ball sear hard for a minute (not long enough for the center to get hot) then flip and smash right away. This prevents loss of juices but gives you a high level of Maillard Reaction on the burger’s crust.

See this video for more details (my technique is slightly different than theirs, but it’s the same basic idea.)

It gives you a very particular type of burger, but it’s a good one if that’s what you are in the mood for. IMO thick burgers and thin burgers are almost totally different types of food, and need to be treated and evaluated differently. Much the same way that deep dish pizza is totally different from New York Style.

I stand utterly corrected. Thanks for that. Methinks I will be experimenting with this very technique this weekend hence.

[Ike_Witt]

@MTCicero

Alton Brown’s Burger of the Gods recipe

How are you supposed to form 16 ounces of meat into 5 ounce patties? What to do with that last ounce?

[MTCicero]

@Ike_Witt

How are you supposed to form 16 ounces of meat into 5 ounce patties? What to do with that last ounce?

World’s tiniest burger.

[NAF1138]

@Chefguy

Just to clear something up: searing does NOT seal in juices. This is a myth that has been debunked by Alton and those on this board. The reason for a dry burger is (a) too low fat content, or (b) overcooking. I saw your comments in the other thread, and agree that quickly frying a thin burger would be very tasty indeed, “quickly” being the key word.

Sorry, that was badly phrased on my end, I see why you think that was what I meant. The prevention of loss of juices is from smashing after the initial sear but before the meat has a chance to heat up. No juices escape because none have been produced.

ETA for further clarity: The idea is that the juice comes from melting fat at the center of the burger, if you get your first hard sear when the meat is tall like that very little of the meat has time to cook while the first sear is taking place. That initial sear is to hold the burger together and give it structure as well as flavor.

They go into this in greater detail in this link (posted above already, but reposted for ease of use.

[devilsknew]

I’d probably just go with the classic Big Boy, but better. Better beef… maybe an 85-15 Sirloin thin, double patty,smush burger with American cheese, finely shredded lettuce, an onion ring (raw or breaded and deepfried), dill pickle slices, and a special homemade tartar sauce on a giant, thick, Kaiser roll cut into thirds and toasted on the grill with butter.

[silenus]

You left off the best part of a Big Boy - that marvelous red relish.

[Serenata67]

On the bottom of the bun, a light smearing of mayo and Dusseldorf mustard (pre-mixed in small bowl to ensure a light layer) and let the burger juices mix (like mentioned in the OP). Then a thin slice of home-grown (or farmer’s market) tomato and a leaf or two of romaine lettuce.

The other option? Kroll’s burgers. Patty, mustard, ketchup, pickle, onion… and butter. Mmmm…

[devilsknew]

@silenus

You left off the best part of a Big Boy - that marvelous red relish.

That’s something I’m not familiar with? Red Relish? I’ve only had mine with the pretty typical “green” tartar sauce. Is that something that goes on the original Bob’s Big Boy in California? I’ve only ever had a local Frisch’s Big Boy.

[silenus]

Must be. It’s the classic condiment on the Big Boy out here.

[butler1850]

@Drain_Bead

Bison burger, about 1/2 lb. Sprinkle each side with Montreal Steak seasoning, cook it rare to medium-rare. Top with blue cheese, crispy bacon slices, and sauteed mushrooms. Grill inside of bun in butter like it’s a grilled cheese sandwich.

With the following replacments:

cheddar for the blue cheese
onions for the mushrooms

And I’ll be over after work!

[Perciful]

My mom got me hooked on the frozen Black Angus burgers they sell at Walmart. They come in a box of 8 and are really delicious. I but the plain ones but they have some with onion and or jalapeño.

[pancakes3]

** Special Sauce **

i used to think it was thousand island but upon further reflection, it just tasted like jazzed up mayo and this website corroborates my hunch:

Make Your Own McDonald's Special Sauce to Top Your Burgers at Home

i think “animal style” on in-n-out is much more thousand-islandy, but i’ve only had those things like 2-3 times (east coaster).

back to the topic of burgers, i ask - is Beef the meat of choice? I say yes. i’ve had less-than-ideal run-ins with bison, lamb, and ::shudder:: turkey.

[Critical1]

thick burger, less than done (med-med rare) salt and pepper the meat.
fresh off the vine tomato, spinach instead of lettuce, avocado (optional) bacon (optional) grilled onions/mushrooms (optional) olives black/kalmata (optional)
one of those big ass slices of dill burger pickles its a normal pickle but the slices are seriously 4" across, I have no idea where you get a cucumber that fat.

Dijon mustard, ketchup (maybe)

home fries

sounds good.

[pulykamell]

@pancakes3

** Special Sauce **

i used to think it was thousand island but upon further reflection, it just tasted like jazzed up mayo and this website corroborates my hunch:

How to Make McDonald's Famous Special Sauce

But that recipe is essentially a Thousand Island recipe.

[pancakes3]

no ketchup (tomatoes)

[pulykamell]

@pancakes3

no ketchup (tomatoes)

Thousand Island dressing:

Thousand Island dressing is a salad dressing (a variant of Russian dressing), commonly made of mayonnaise, ketchup, Tabasco sauce and finely chopped vegetables, most often pickles, onions, bell peppers, and green olives; chopped hard-boiled egg is also common.

That said the actual special sauce ingredients don’t seem to have a tomato product in them.

[pancakes3]

that’s what i meant. [the special sauce recipe has] no ketchup (tomatoes)

[pulykamell]

@pancakes3

that’s what i meant. [the special sauce recipe has] no ketchup (tomatoes)

The one you linked to does.

Ingredients:

* 1/4 cup salad dressing (like Miracle Whip®)
* 1/4 cup mayonnaise
* 3 tbsp French salad dressing
* 1/2 tbsp sweet pickle relish
* 1 1/2 tbsp dill pickle relish
* 1 tsp sugar
* 1 tsp dried, minced onion
* 1 tsp white vinegar
*** 1 tsp ketchup**
* 1/8 tsp salt

[Uzi]

I’ve used my Bradley smoker and a couple of hickory (or whatever is available) biscuits to smoke the hamburger before finishing on a hot grill. Tastes pretty damn good.