That depends.
Kosher sea salt has iodine.
Found that out when I could only use regular kosher salt on the low-iodine diet.
Yet it can still be used for kashering.
All your burgers are belong to me ...
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Obi-Wan Nihilo
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I won't try to give a complete recipe, but I have a few observations:
- ground meat should be 80/20 and about 1/2 lb prior to cooking
- charcoal fires, blackened seasoning and bleu cheese crumbles are your friend
- as is peppercorn bacon
- gourmet style burgers require dijon or at least a spicy mustard
- mustard should always be considered the key condiment
- given the above I'm intrigued by pretzel buns but have never had one
- I also consider chopped or sliced yellow onions and dill pickles to be relatively mandatory relish
- homegrown tomato slices and fresh iceberg lettuce complete a full garnish
- grilled japs are also a plus
- ground meat should be 80/20 and about 1/2 lb prior to cooking
- charcoal fires, blackened seasoning and bleu cheese crumbles are your friend
- as is peppercorn bacon
- gourmet style burgers require dijon or at least a spicy mustard
- mustard should always be considered the key condiment
- given the above I'm intrigued by pretzel buns but have never had one
- I also consider chopped or sliced yellow onions and dill pickles to be relatively mandatory relish
- homegrown tomato slices and fresh iceberg lettuce complete a full garnish
- grilled japs are also a plus
The catholic church is the largest pro-pedophillia group in the world, and every member of it is guilty of supporting the rape of children, the ensuing protection of the rapists, and the continuing suffering of the victims.
Here's the exact recipe: (Or maybe I should say exactly what he wrote)
Parenthesis are my notes.
16-18 burgers
5-5 1/4 oz each with press
Large pan work up
1. Minced onion 1 1/2 cups
2. 5+ lbs of burger 20% fat
3. 2 cups minced mushrooms
4. Blackened seasoning-Medium
5. Some Lawry's- Light (Seasoning salt)
6. Some cranks of black pepper
7. Some shakes of Worcestershire 15-20
8. Some Yoshida 1/2 cup (Mr. Yoshida makes the best teriyaki.)
All right, so maybe I don't have EXACT proportions. Lol.
If you decide to make them Vader, I'm sure you'll instinctively get numbers 4,5 and 6 right.
I know he adds the onions and mushrooms to the liquid and mixes it all up a bit before he adds it to the meat.
Fajita seasoning, salt, 25% fat burger meat, and garlic powder are scratched out. There are dates and notations of "less" and "more" next to ingredients and it's written on a paper plate. It's kind of cute. These burgers are pretty damn good. Every time I visit in the summer it's what I hope we have. Usually only get 'em once a year if I'm lucky. My Dad and Stepmother mostly eat out. : (
Parenthesis are my notes.
16-18 burgers
5-5 1/4 oz each with press
Large pan work up
1. Minced onion 1 1/2 cups
2. 5+ lbs of burger 20% fat
3. 2 cups minced mushrooms
4. Blackened seasoning-Medium
5. Some Lawry's- Light (Seasoning salt)
6. Some cranks of black pepper
7. Some shakes of Worcestershire 15-20
8. Some Yoshida 1/2 cup (Mr. Yoshida makes the best teriyaki.)
All right, so maybe I don't have EXACT proportions. Lol.
If you decide to make them Vader, I'm sure you'll instinctively get numbers 4,5 and 6 right.
I know he adds the onions and mushrooms to the liquid and mixes it all up a bit before he adds it to the meat.
Fajita seasoning, salt, 25% fat burger meat, and garlic powder are scratched out. There are dates and notations of "less" and "more" next to ingredients and it's written on a paper plate. It's kind of cute. These burgers are pretty damn good. Every time I visit in the summer it's what I hope we have. Usually only get 'em once a year if I'm lucky. My Dad and Stepmother mostly eat out. : (
Never underestimate the power of denial. - Ricky Fitts