There's an exception to every rule!But... but... how do you make smash burgers without smashing the burger?
5 Steps to Burger Brilliance: Excerpt from Weber's Big Book of Burgers by J Purviance
- Thread starter Chris Allingham
- Start date
The addition of hog jowl would be recommended here.Yes, I've had bacon burgers using a combo of ground beef and ground bacon and I'm sorry, I enjoy bacon more when it's fried in a skillet than lost in a burger.
Lynn Dollar
TVWBB Emerald Member
I just bought this book on Amazon, the link above still works. Found it used, in " very good " condition for $5.50 , free shipping. Hard to go wrong at that price.
Lynn Dollar
TVWBB Emerald Member
I've yet to adapt to Kindle. I've got to have a book. Can't explain it, it just is what it is. But I think its similar to wanting to own a music CD or album over the digitial streamed version.
Rich Dahl
TVWBB 1-Star Olympian
I've had that book for quite awhile and need to revisit it. We do grind our own hamburger with chuck roast or steak and a little bit of soft brisket fat. For burgers I do a large grind for other uses I do a large grind followed by a small grind.
Barb and I are big fans of smash burgers really like that crust, but we do them on a screaming hot Little Griddle or on a cast iron skillet if on the stove, so no flare ups happen.
Barb and I are big fans of smash burgers really like that crust, but we do them on a screaming hot Little Griddle or on a cast iron skillet if on the stove, so no flare ups happen.
Darren Lebner
TVWBB All-Star
Who said it's the burgers that are supposed to be smashed?But... but... how do you make smash burgers without smashing the burger?
Ian-Kentucky
TVWBB Member
Darren Lebner
TVWBB All-Star
Perhaps I was misunderstood:
Rich Dahl
TVWBB 1-Star Olympian
I just did the same and I have to get that burger book back out. We haven't fired a grill up in two weeks because of the 106-110 temps here. Never been anywhere near this hot before.
But I might be able to get out and prep the jumbo joe early in the morning and fire it up in the late afternoon and get a couple of burgers done before my meds kick in and say enough of this heat.
But I might be able to get out and prep the jumbo joe early in the morning and fire it up in the late afternoon and get a couple of burgers done before my meds kick in and say enough of this heat.
Rich, hope you are up to it. I also hope you will like the burger recipe I am about to type up. Tell Barb HI for me..
Rich Dahl
TVWBB 1-Star Olympian
Barb says Hi right back to you.Rich, hope you are up to it. I also hope you will like the burger recipe I am about to type up. Tell Barb HI for me..
Scott Smith
TVWBB Pro
Good burger grilling tips here. Apparently there is more of a science to it than I realized.
Agree with original post . My wife will buy premade patties sometimes, I can't stand it and I'll tell her don't do that because if they're just.....tough. she doesn't believe there's a difference.
I put brisket trimmings in the burgers not too long ago and had so much fat they barely held together... They were ng good, they just didn't hold together. Too tender ....
I put brisket trimmings in the burgers not too long ago and had so much fat they barely held together... They were ng good, they just didn't hold together. Too tender ....
Yep, tonight DH wants to make "Parmesan Burgers". Already posted on the "BEEF" recipe site.Chris , just wanted to let you know that in the past 2 days, we have printed out about 30 more burger recipes. I guess we know what we will be eating for quite a while.
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