Darryl - swazies
TVWBB Diamond Member
Not going to lie I am pretty excited about this.
Thanks to a really old thread revived I was introduced to Alton Brown’s burger of the gods….
Bought a new NINJA food processor and I am very impressed with this as my first reaction…..I still need to use it a bit more for a fair review but right now it worked way better than I thought it would.
Picked up a pound of both Chuck and sirloin and made sure I had some fat in there too…..used all the fat, looks close to 80/20 but it’s impossible to know for sure.
I didn’t play with the meat much……as little as possible….added no spice…..going to add only salt to the top of the burger once it hits the Slate.
I measured each burger and they are all within 3 grams or so of 5 ounces each….except that tiny one, that was the end and part of my lunch tomorrow.
Looking to make fried onions, and toppings will be pickles….the fried onions, a burger sauce and Boston leaf lettuce.
I have a feeling these are going to be good, but still just a trial run….I have very small pieces of brisket and other “darker” pieces of beef….
It is hard for me to explain what darker means to me……
But I will try a few different mixes to find my favourite…
If I remember correctly Brett was doing stuff like this last summer and he had some beef that maybe he can come share with me.
A couple pics, will try to get a few more good ones for the final product.
Thanks to a really old thread revived I was introduced to Alton Brown’s burger of the gods….
Bought a new NINJA food processor and I am very impressed with this as my first reaction…..I still need to use it a bit more for a fair review but right now it worked way better than I thought it would.
Picked up a pound of both Chuck and sirloin and made sure I had some fat in there too…..used all the fat, looks close to 80/20 but it’s impossible to know for sure.
I didn’t play with the meat much……as little as possible….added no spice…..going to add only salt to the top of the burger once it hits the Slate.
I measured each burger and they are all within 3 grams or so of 5 ounces each….except that tiny one, that was the end and part of my lunch tomorrow.
Looking to make fried onions, and toppings will be pickles….the fried onions, a burger sauce and Boston leaf lettuce.
I have a feeling these are going to be good, but still just a trial run….I have very small pieces of brisket and other “darker” pieces of beef….
It is hard for me to explain what darker means to me……
But I will try a few different mixes to find my favourite…
If I remember correctly Brett was doing stuff like this last summer and he had some beef that maybe he can come share with me.
A couple pics, will try to get a few more good ones for the final product.
