The Burger thread
 

Did we already had one? I dont think so. We had threads for French Fries. Pizza. Steak. But no (self-made) Burger thread? How comes? I thought we had, but I do not find any. Time to be sure.

I prefer Burger without any experiments and exotic fancy stuff. As classic as classic can be. A special Burger spread by P&W that I mentioned before, because I also love it on salmon. The spread on both breads, upper and lower one. The meat necessarily is beef, not cow, you cannot buy cow meat in German butcheries. The burger chains woudl add up to 30% of fat to their cow meat, to make it soft and juicy, health-wise that is okay if it is good fat, not garbage fat, but well, I skip that step anyway, and I prefer it roasted and crusty anyway. Tomatoes, three slices. Onion rings. Salad, two big or three smaller leafs. Sometimes two stripes of bacon. One or two slices of Ceddar-type cheese that gets nice and greasy when heating it up. This, nothing more, nothing less.

I do not do it often anymore, preparing the meat is such a mess in the kitchen, the fat and oily smoke is everywhere, it smells until the next day (and when I prepare two dozen patties in advance and put them in the fridge, it costs me over one and a half hour and ruins the grill completely with all the fat the meat produces. I have become lazy.



But by taste I like it:

https://i.postimg.cc/D0yYLjNc/IMG-2123.jpg


https://i.postimg.cc/yY3ytC0Z/IMG-2546.jpg


https://i.postimg.cc/vmhrfYwp/IMG-20170120-202516.jpg


https://i.postimg.cc/tTmFvBTk/IMG-20190823-200107.jpg


https://i.postimg.cc/kMzHhmB0/IMG-20190823-195603.jpg

Here's a Classic Danish Burger which I also like

https://www-arla-dk.translate.goog/o..._x_tr_pto=wapp

Markus

^ Is that for snakes? Snakes can unlock the joint in their jawbone. :)

Moira still makes her own using 5% fat ground beef, done in her 'aerocook'. This way there's very little fat, no smoke and they brown nicely and stay moist

^ What time shall I arrive for dinner ? :)

Aberdeen Angus Beef, fried onions and mushrooms.

Cheese and a fiery sauce are ocassionally optional.

This burger shall be eaten with a knife and fork. The knife should be sharp with tags.

Markus

Optionally you could suck it in in one big GULP ! :D

What is an aerocook? A normal oven with "Umluft": heating plus ventilator to keep hot air moving around? Or a normal air "fryer", which in principle is the former, just as a separate tool?

^
 

https://www.amazon.co.uk/Salter-EK23.../dp/B071672H89

https://i.imgur.com/VbzJinT.jpg
https://i.imgur.com/v6pXwQa.jpg An air fryer, although it bakes and roasts too

Ah. That is an air fryer "plus" then, or not? Hot air plus infrared. This item is not being sold in Germany anyway, I looked for it at German Amazon before I asked. Air fryers by many brands, yes, but not this label or item.



How meat behaves in a regular oven I know. And the additional infrared makes meat crusty, crispy outside, and moist inside? I have no experience with anything infrared in cooking.

This will be here in the next week.

https://www.lowes.com/pd/Samsung-6-3...eel/5001781643

A convection oven, we call that "Umluftherd" in German.

The US design for such household ovens always had me wondering. When the pans are in flames and the pots are burning, you have to reach through the heat and smoke and flames to get to the buttons, isn't that impractical? :D Ours have the buttons and things at the front, and below the heating areas. So when the soup cooks over and the milk is up in hot foam, you have to grab a turning button with cooking hot cream on it - maybe not any better... :haha:

Cooking is dangerous business. Better let cook and have somebody else going up in flames. :D now I know why so many men nevertheless get married. Maybe its more clever than I initially thought...

This one has voice control and Wi-Fi.
No need to reach through the flames.
:haha:

Besides. The stoves like that have so many sensors on them now days it's nearly impossible to melt a pan or over heat to a dangerous level.

It was my Christmas Gift to my Wife so if anything?
She will be reaching through any flames!

So "voice control and WiFi" is American English for "I have a wife"? :hmmm:




:O:

Well. My old stove had voice control yes.
Hey! Nancy! Cook me a Burger!
:D

It didn't work so well most of the time.
:haha:

P-p-pe-perfeccct! Exactly what I was waiting for! Instant buy!

https://www.amazon.de/Melissa-162500...s%2C69&sr=8-10


https://m.media-amazon.com/images/I/...AC_SL1500_.jpg


I did not know these.

BOO! :timeout:

What you NEED is one of these:

https://www.amazon.de/-/en/Navaris-F...s%2C233&sr=8-7

:yeah:

I'm convinced that cast iron cookware was invented by a bachelor. You can clean it, but cleaning really defeats the purpose. Just wipe the crud out of it.

BTW, my burgers for my weekly "Friday sliders" start out with preformed patties I get at the local grocery. Bigger than 1/4 pound patties, they are closer to 1/3 of a pound of non-lean ground beef.
:Kaleun_Applaud:

All I add is a slight dusting of Goya Sazon (Con Azafran / safron) to enhance the flavor and some generic "trail dust" (either hickory or mesquite) to add a more unique flavor. Then into the (covered) preheated pan for 20 minutes of frying goodness.

Rolls- Your call, I prefer something fresh but generic.

Then, topped with ground pepper, "white cheese" (my goal was to revisit Navy Sliders so you don't want to get too fancy, but you can also cheat with a slice of Provolone or Swiss), dill pickles or picked hot peppers, and some mustard and ketchup.

Boom. That's it and its really all you need but an artery clogging portion of fries might come in handy.

:Kaleun_Salivating:

Yes, I like cast iron too, and I have three such items, a Wok and two pans, one of them being almost exactly like what you posted, just a Swedish brand. But frying patties, or steaks, in them, turns into a mess, the oil is everyhwere on the oven plates, the wall, the table, steam carries some smear onto all surfaces too, you can use a metal mesh as a lid, but still many oil drops go through, you can use a solid lid, then you catch water with it, and when you need to stir and lift the lid, you make a mess again. when you fry not steaks but micned meat, you add a grade in svewrity of the mess, since then there is even more fat involved. I like minced beef, but I do it very rarely only.

I have become lazy, and these days I want my cooking to be fast, simple and evading any follow-on cleaning orgies. I have a few cooking items only - but those I have I frequently use indeed, both tools and smaller machines. Not one kitchen machine that I do not frequently use. I have no room to store needless kitchen items. I have a contatc grill, but it is open at thge sides, so you still have oily steam escaping and ruining all surfaces in the kitchen, thats why I have sorted it out. I use the top surface grill in my microwave, especially for fish. That works good (only the grilling heat spiral , no microwaves of course).



I love "Bouletten" with mustard (big meatballs made of minced beef with a little bread and onions and nutmeg and salt and pepper in them), but I never do them, its so messy to fry them. This toy, if it works, could be the answer I was looking for.

"Trail dust" is kind of a liquid smoke clone? Oh wait, now that I have typed this in and add this edit, it could also be a dry rub... I discovered liquid dust just recently, and I instantly learned to dose it EXTREMELY carefully :LOL: But lamb steaks marinaded in a very little bit of oil with a homeopathic dose of liquid smoke, and then plenty of magic dust, was a new and great discovery for me. I did not know these dry rubs. This one I extremely like, I already tried two others, but I prefer this "magic dust" type most. In Germany they sell bottles with this and that "original American BBC" sauce, and they all have plenty of this liquid smoke arome in them, and it tastes very artificial and lousy, I assume a hand-made sauce of that kind necessarily always is better than an industrial copy of it. Usually I keep these kind of things simple. Mostly it just tastes better that way.

I kill for pickles made with red paprika in vinegar and water, nothign else. Some childhood thing. I often was allwoed tol order "Ziegunersteak" when we were in holdiays when I was a boy, and that is just a steak with a spread of this kind of Paporika. I just love the taste of it, almost as good as simpe ordinary mustard (which I can also kill by the glasses in one rush). No special exotic mustard, but just a very classic, ordinary German one we have over here. Sometimes "simple" is just "better".

That's why you need to cover the pan. :03:
I was looking at the pan I posted again, and 30cm might be a tad extreme. :timeout:

My two pans are 20 cm and 28 cm dia. and never leave the top of the stove.
Look around for cheap pots and pans with glass covers and "repurpose" the glass for your cast iron pans. :yeah: They don't have to fit exactly, they can be slightly small- at least slightly larger than the bottom of your cast iron. Just make sure its tempered glass. You don't want the covers to explode when they get hot. :up:

I'm 3/4ths Slovak. I know my paprika. :Kaleun_Salute:

"Trail dust" is a generic US term. Its powdered seasoning. Liquids are too impractical for frying duty.