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 ...
Moderator: Menolly
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Obi-Wan Nihilo
- Still Not Buying It
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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
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