most all the grass fed beef I've had taste like grass.
You ain't whistling Dixie. Grass fed beef is a great story, but one in which flavor is left out.
Also need a flat top or a good cast iron pan for the burger. Grills just don't cut it.
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This is last weekend at my Brother's house. I was vacationing in Fla. They had sirloin roast BOGO at the local Winn Dixie. We got two and ground them with his kitchen aid. Soaked them in my What's this here sauce and put them on the Egg. First shot the bacon just went on, the next was the pepperjack cheese. The steam from the onions were flavoring the burgers, along with the lump coal and oak chips. The burgers and beer made me take a nap.
I so thought I was gettin' it at Albertson's but it turned out to be burger patties and of course they suck for $7.50. Back to the Open Nature.Found this KILLER beef at Safeway out west. Other stores Vons/Albertson's have the same brand but the meat not packaged in the square plastic bag like in the link is worthless. Used to just dump it outta the pack and seer on both sides eat plain no bun no nothing no teriyaki mayo really.
https://www.naturiffic.com/blog/american-kobe-cheeseburger
I've decided to chase my burgers with raw onion slices. Not bothering with sauteed unless it's cube steak.
Kikkoman teriyaki mixed with mayo. Also horrendous with steak and fried chicken.Well the first post was at 4:52. It is now about 10:55.
Looks like Zeego took a little nap after his feast
Anyone into unusual condiments besides the usual ketchup btw?
I sometimes like a bit of Russian dressing on mine.
Well, everything gets mixed with mayo these days to make some secret sauce.Kikkoman teriyaki mixed with mayo. Also horrendous with steak and fried chicken.
Zeego, I like your style. I am a carmelized onion convert. Personally, I also believe the bun has to be toasted. I like to use habernero jack cheese on my burger.
Just glug some teriyaki in the next dregs of your mayo, it pours right out. Nobody will do it-crazy!Well, everything gets mixed with mayo these days to make some secret sauce.
I actually like Mickey D's Big Mac and Arby's horsey sauces (well, not mixed together, though )
so Kikkoman teriyaki mixed with mayo, why not?
I've put my burger cheese-down on the bun, only to have it slide out. Then again, I used to load them up with cheese. I usually don't use cheese on mine though. I toast the hamburger buns on the grill while the burgers are cooking, off to the side.also this could be heresy, but if you put the burger cheese-side down onto the bun, the cheese prevents the burger grease from gooifying the bun.
I do ours either three or four minutes per side, depending on how thick I make them. Beef patties are usually six minutes total, but the turkey takes longer due to having low fat. The way I set up the coals, I get them at about the same heat each time, so I can pretty much guess by thickness how long to cook something.It may be my technique but I've yet to make one on a BBQ that tasted as good as one done on an iron griddle. About 3 minutes per side and let rest makes a perfect juicy medium with just pink center. We ditched using classic hamburger buns too. Just about every market nearby has good brioche buns and they taste much better.
Well, everything gets mixed with mayo these days to make some secret sauce.
I actually like Mickey D's Big Mac and Arby's horsey sauces (well, not mixed together, though )
so Kikkoman teriyaki mixed with mayo, why not?
Has anyone ever put a little Worcestershire Sauce into the beef before cooking?