Kevin's Watch

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.

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

Harbinger wrote:I have the exact proportions if anyone wants.

Yes, please.

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. : (

Thank you. I'm definitely gonna try them.