A 100% coverage, edge-to-edge sear is trickier to do at home than you'd think---there are several must-do's and don't-do's---but worth the effort.
Yum Yum
.
Yum Yum
.
Flippin' That Hunger Switch, Burger-Style
- Thread starter georged
- Start date
SmokingPipes.com Updates
Watch for Updates Twice a Week
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
The only thing I would do differently would be slap a fried egg on each of them. Damn those look good!
really they look terrible. It's what ever filter is messing with the color but oh nope. I stress it's the color it looks here not the color it was in real life that makes it look bad.
Keep ALL the onion!!! Good stuff, make you good...?
good...?
Sure you might live longer not eating beef but who would want to?
I've learned that the best way to handle onions in the griddle scenario is to pile 'em on and adjust to taste afterward, when plating.
Two reasons: 1) onions vary in strength/oniony-ness; and 2) you don't have to "chase & scrape" around the griddle to retrieve all that you started with (they get scattered at flipping time.)
Oh yeah, a mix of stone ground and yellow mustard + hand-sliced Vlasic "Original Whole Dill" pickles (much better than pre-cut ones for some reason) FTW
nom nom nom
Two reasons: 1) onions vary in strength/oniony-ness; and 2) you don't have to "chase & scrape" around the griddle to retrieve all that you started with (they get scattered at flipping time.)
Oh yeah, a mix of stone ground and yellow mustard + hand-sliced Vlasic "Original Whole Dill" pickles (much better than pre-cut ones for some reason) FTW
nom nom nom
Ditto. I add bacon and German smoked prosciutto to that list.
Afraid I've never tolerated the taste of dill. Now, jalapeno relish might be another matter.I've learned that the best way to handle onions in the griddle scenario is to pile 'em on and adjust to taste afterward, when plating.
Two reasons: 1) onions vary in strength/oniony-ness; and 2) you don't have to "chase & scrape" around the griddle to retrieve all that you started with (they get scattered at flipping time.)
Oh yeah, a mix of stone ground and yellow mustard + hand-sliced Vlasic "Original Whole Dill" pickles (much better than pre-cut ones for some reason) FTW
nom nom nom
Dammit! I forgot I had a jar of sliced jalapenos in the fridge when I made those burgers a few hours ago.Afraid I've never tolerated the taste of dill. Now, jalapeno relish might be another matter.
A bit of tangy heat definitely tops burgers off like nothing else.
How the HELL did I forget???!!!
I guess the only fix is to make 'em again tomorrow.
George, this looks amazing. It's no surprise that someone with your skill also has mastery in the kitchen. Cooking is also a pleasure I enjoy when I have the time. It would be wonderful to someday sit around a large table with our mutual friends and enjoy a meal, and perhaps even a pipe.
Had this recipe on my mind these past few months and finally gave it a shot, using much more shredded onion than usual, though apparently not as much as George used. Improvised a bit. The results were very, very good. Next time I'll see how thin I can get the patties.
How on earth do you fit that in your mouth? On my laptop screen it's about 9
inches tall
Regards,
Jay.
inches tall
Regards,
Jay.
How on earth do you fit that in your mouth? On my laptop screen it's about 9 inches tall
The onions made it appear taller than it really was.
Yes I'll be switching to vegan or something similar after the first heart attack or so.