The Burger thread

[Skybird]

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:

[mapuc]

Here's a Classic Danish Burger which I also like

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

Markus

[Skybird]

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

[mapuc]

Originally Posted by Skybird

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

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

Markus

[Skybird]

Originally Posted by mapuc

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 !

[Eichhörnchen]

Originally Posted by Skybird

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

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

[Commander Wallace]

^ What time shall I arrive for dinner ?

[Jimbuna]

Aberdeen Angus Beef, fried onions and mushrooms.

Cheese and a fiery sauce are ocassionally optional.

[Skybird]

Originally Posted by Eichhörnchen

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 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?

[Eichhörnchen]

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


An air fryer, although it bakes and roasts too

[Skybird]

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.

[Jeff-Groves]

This will be here in the next week.

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