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Author Topic: The Burger Thread  (Read 32708 times)

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Bentley

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Re: The Burger Thread
« Reply #105 on: April 13, 2021, 03:23:19 PM »
I saw some Choice Chuck at Food Lion last night for $2.99 and figured I should buy it.  Wanted to see if the new plate would be what I am looking for in a grind for texture.  New smaller plate compared to the 4mm that came with the LEM.  It was not the answer.  I am finding it hard to believe that the blend of cuts could make a difference in texture once sent through a grinder, but maybe it is.  Not thinking of experimentation, I ground it all.  My next go round will be to grind using the large plate and make a burger and see if it has any difference on texture.  Average burger.  I have never bought a lot of Ground Chuck, but I see why folks like it.

New Plate.
Cut Chuck.
1st Grind.
Mixed 1st Grind.
2nd Grind.
End product.
Simple CheeseBurger, Russian dressing.
 






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Bar-B-Lew

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Re: The Burger Thread
« Reply #106 on: April 13, 2021, 03:28:35 PM »
I would probably buy about 30# of chuck roast at $3/#.  It is hard to find if for less than $6 where I live.
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02ebz06

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Re: The Burger Thread
« Reply #107 on: April 13, 2021, 03:55:28 PM »
The texture of the end product looks like store-bought burger meat to me.
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Bentley

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Re: The Burger Thread
« Reply #108 on: April 14, 2021, 02:33:03 PM »
I have come to the conclusion I like about 3 TBS/lb. of finely ground oatmeal in my burger mix!
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02ebz06

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Re: The Burger Thread
« Reply #109 on: April 14, 2021, 02:41:55 PM »
We put oatmeal in ours as well.
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Free Mr. Tony

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Re: The Burger Thread
« Reply #110 on: April 14, 2021, 05:32:09 PM »
Just as a binder? I use textured vegetable protein in alot of my sausage. It would probably serve a similar purpose here.
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Bentley

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Re: The Burger Thread
« Reply #111 on: April 14, 2021, 05:38:54 PM »
More for texture then binder.
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Bar-B-Lew

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Re: The Burger Thread
« Reply #112 on: April 18, 2021, 09:14:09 AM »
Jukin Blues Burger from Ground Zero Blues Club in Clarksdale, MS - fried onions and jalapenos, mozzarella and american cheese, and some gitback sauce

 [ Invalid Attachment ]
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yorkdude

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Re: The Burger Thread
« Reply #113 on: April 18, 2021, 09:57:24 AM »
The 2nd. grind I assume looks fantastic. It really does.
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Free Mr. Tony

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Re: The Burger Thread
« Reply #114 on: April 18, 2021, 10:22:46 AM »
Quote from: Bar-B-Lew on April 18, 2021, 09:14:09 AM
Jukin Blues Burger from Ground Zero Blues Club in Clarksdale, MS - fried onions and jalapenos, mozzarella and american cheese, and some gitback sauce

 [ Invalid Attachment ]

Those onions look fantastic. Sounds like a great burger. Mozz is sort of a strange addition though.
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Bar-B-Lew

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Re: The Burger Thread
« Reply #115 on: April 18, 2021, 10:24:15 AM »
It was a very enjoyable burger.  I may need to get one more before I leave this coming weekend.
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Bentley

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Re: The Burger Thread
« Reply #116 on: April 18, 2021, 11:35:54 AM »
It does look good, I agree with the onion and mozzarella comment.  It looks like the bun may have been toasted?  Usually not a fan of that, but a light toast like that looks good.
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Bentley

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Re: The Burger Thread
« Reply #117 on: April 18, 2021, 06:19:09 PM »
You can go to the 8:00 mark to see what I am talking about.  I like thin, but it seems like all this patty would be is crust?  Your thoughts? 7500 SK Won is about $6.75.


Best American Cheese Burger that sells 400 a day! Korean street food
« Last Edit: April 18, 2021, 06:22:03 PM by Bentley »
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Bentley

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Re: The Burger Thread
« Reply #118 on: April 18, 2021, 06:27:13 PM »
Think I will try and make one for dinner!
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Free Mr. Tony

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Re: The Burger Thread
« Reply #119 on: April 18, 2021, 06:52:52 PM »
Quote from: Bentley on April 18, 2021, 06:19:09 PM
You can go to the 8:00 mark to see what I am talking about.  I like thin, but it seems like all this patty would be is crust?  Your thoughts? 7500 SK Won is about $6.75.


Best American Cheese Burger that sells 400 a day! Korean street food

I assume I would actually enjoy that burger, but I agree that it is a bit on the ultra thin side. 
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