Ha!
We made burgers last night.
S&P and an egg, that's all.
Slice of farm tomato, slice of onion, a little mustard, a fresh roasted green chile.
- Garro.
Ha!
We made burgers last night.
S&P and an egg, that's all.
Slice of farm tomato, slice of onion, a little mustard, a fresh roasted green chile.
- Garro.
Steve Garro, Coconino Cycles.
Frames & Bicycles built to measure and Custom wheels
Hecho en Flagstaff, Arizona desde 2003
www.coconinocycles.com
www.coconinocycles.blogspot.com
All down with 80/20...fresh ground sea salt & fresh coarse ground black pepper. Charcoal grill, or on the gas Thermador range, in an ancient 10" cast iron skillet. Gotta have sautéed onions, coarse ground mustard, sharp cheddar or bleu cheese, toasted bun....the thumb pressed into the center of the burger is a standard method of prep for me.
I hosted my nephews' wedding at my home; the one specific request was for burgers for everyone after the wedding...a crazy amount of grilling, and many happy people, greasy hands in their wedding finery. A standard reply from me was "just salt & pepper". Hard to believe how happy everyone was with just a simple, but lovingly made and cooked hamburger.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Next time you and your lovely wife are in Gainesville...seek out my buddies tempeh.
Buy Tempeh Gainesville, Florida, Arties Tempeh
Artie makes it there local in Gainesville. It has really taken off. Plus he delivers it by bike with cooler in tow whenever possible. Pics on his website of his delivery set-up in action.
Guy
The mountains are calling and I must go.
- John Muir
The name is Guy Fazzio
This thread need photos. :) I like the 80% too, and about a 1/4 lb. It should be flat. If I want a meatball I'll get spaghetti and meatballs (there is a hilarious Eddie Murphy skit about his mom making him burgers as a child, "just like Donalds"). I like the s&p too, but if I'm feeling crazy I might mix in some chopped onion which can char up nicely. I get really good results on my cast-iron grill pan , but yeah nothing like a hot fire; easy to overcook though, so watch out.
The best burger I've eaten in recent memory was made from beef my girlfriend's dad raised. Tasted like chopped up steak. My local meat shop makes burger from steak trimmings so it's pretty good too. I don't like sirloin.
Another memorable burger was in Turkey of all places on the Aegean sea. They mixed chopped parsley and onion in the meat, and my young cousin and I ate these with really excellent crispy fries while goggling at the beautiful, topless, sunbathing German woman. We were truly in paradise.
Holy shit.........I just tried to take a bite out of my ipad
I like to do a Chimichurri dry rub on 90/10 sirloin or Buffalo:
Here is my mixture
ingredients
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
life is too short to drink bad wine....
Stuart Levy
--- coarse ground fresh chuck, flame charred, red in the center --- kosher salt, coarse ground pepper, toasted armageddon bread a thick vidalia slice and heavy on the french's yellow and sliced dills..
never assault with bacon, cheese, relish or that damn sweet tomato puree shit that goes on fries..
ronnie with a hungry smile
Ronnie- please educate us in Armageddon bread.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
home made burgers used to just be salt/pepper and a little red wine vinegar. things have evolved to "stuffed" burgers with stuff in them. finely chopped red onions, finely chopped uncooked bacon and bleu cheese crumbles into the mix.
if it's wrong, i don't want to be right.
Ethan Yotter
former wrench
-- armageddon bread, i call it..,
tammy buys the "food for life original flourless sprouted 100% whole grain bread --Ezekiel 4:9.." --
i love it toasted -- really taste the good stuff between, not the grasp'r/hand-hold'r..
now ya know..
ronnie
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Something we added in this year is smoked seasalt. This along with pepper and I usually add an egg. It's what my dad taught me.
Pepper, a tiny bit of BBQ sauce, some worcestershire, mix just barely with the meat (80/20 is good). Form patties with the least amount of manipulation possible. Thumb print the patties. Hot grill. I pile my coals to either side, sear on each side over direct heat and let cook over indirect heat (the middle) if more doneness is needed/desired. Toast the buns on the grill. Then pile high with "veggies." Nobody has managed to not rave, even the ones who would bias toward saying, "Meh."
169388_10150872167847314_876115721_o.jpg
Bookmarks