Thanks to all that voted for my burger entry, and for everyone's votes and participation in throwdown is greatly appreciated!
So here is "cook" description. In full disclosure, I didn't plan on doing an entry because life has been crazy, however, on the last day of the competition we had took the boat out for the "first' trip on the water and was out almost the full day and pulled back into the house about 6:30 pm and as we pulled into the driveway, the wife says hey if you unload the boat I'll get stuff ready for burgers for dinner.... Fastforward to 7pm the boat was put away and unloaded and I come in the kitchen to the boy cutting shrooms and onions and the wife was mixing up sauce..... I grabbed the burger "smashed it" and at 7:15 I was plating and happened to remember the brawl so I sharpie'd the code and snapped a picture.... I took 3 pictures and this one of the alternate pics..... I submitted the pic at 9 ish PST (just 3 hours before the deadline.....)
I don't have any other pics but here is the description:
First the sauce:
My wife makes this up with Mayo, ketchup, Kinders bbq sauce, seasonal salt, and Worcestershire sauce. She has never used measurements and just goes by taste, but its about a Tbsp of each, ketchup, BBQ sauce, and Worcestershire to a cup of mayo. The seasonal salt is added at the end to taste. You are looking for that celery salt tone that is in it. It is awesome with frys or tots too!
The bacon is cut in 1/2 and then pan rendered in its own grease, ie it is tossed/rolled constantly with tongs at mid high heat to get it uniformly rendered, the method reminds me of making risotto, ie always turning.....it is not crispy to break a crown but just on the break over point from soft to a slight bite to it.
The shrooms and onions were seared in individual pans (non-stick) that were wiped with oil, so seared "dry" and then once they have a nice color on them then a Tbsp of butter is added and they are tossed for flavor. Kinders buttery steak house blend was the seasoning.
The burger was "smashed" in a single press between layers of parchment paper, ie I take a slice through the grind (90 degrees to the grind) and then gently form it into a circle and then use a large spatula to "smash it". The parchment aids in a uniform smash and the paddy doesn't get over worked and become firm. The paddy is cooked in a non-stick pan (I used a hexclad pan) with 3-5 Tbsp of oil, ie it is shallow fry vs pan sear (we are looking for uniform color and bark). Once the oil is hot, I pull back the parchment and season the top with the Kinders and then put it seasoned side down and then I season the upside after pulling the parchment off. Once it gets some nice color (2.5 mins or so) I flip it over and sear for 3 minutes on the second side, then it is flipped over, and then add two slices of American cheese and cover with a lid....It takes about 2 min to melt and it is ready to put on the bun, note that I like this method cause it gets a hard seasoned bark on the bottom side of the patty vs under the cheese.
The buns are toasted on the electric griddle with light butter, the above was brioche bun (Costco).
The plating, sauce (both top and bottom bun, ie the sauce on the bottom prevents soggy greased bun), paddy (I normally put the onions under but didn't this time for the pic) then shrooms on the top but and I keep the cold stuff separate right till I'm ready to take a bit....This keeps the lettuce crip........ Dang for some reason, I'm craving a bacon cheese burger.......
So here is "cook" description. In full disclosure, I didn't plan on doing an entry because life has been crazy, however, on the last day of the competition we had took the boat out for the "first' trip on the water and was out almost the full day and pulled back into the house about 6:30 pm and as we pulled into the driveway, the wife says hey if you unload the boat I'll get stuff ready for burgers for dinner.... Fastforward to 7pm the boat was put away and unloaded and I come in the kitchen to the boy cutting shrooms and onions and the wife was mixing up sauce..... I grabbed the burger "smashed it" and at 7:15 I was plating and happened to remember the brawl so I sharpie'd the code and snapped a picture.... I took 3 pictures and this one of the alternate pics..... I submitted the pic at 9 ish PST (just 3 hours before the deadline.....)
I don't have any other pics but here is the description:
First the sauce:
My wife makes this up with Mayo, ketchup, Kinders bbq sauce, seasonal salt, and Worcestershire sauce. She has never used measurements and just goes by taste, but its about a Tbsp of each, ketchup, BBQ sauce, and Worcestershire to a cup of mayo. The seasonal salt is added at the end to taste. You are looking for that celery salt tone that is in it. It is awesome with frys or tots too!
The bacon is cut in 1/2 and then pan rendered in its own grease, ie it is tossed/rolled constantly with tongs at mid high heat to get it uniformly rendered, the method reminds me of making risotto, ie always turning.....it is not crispy to break a crown but just on the break over point from soft to a slight bite to it.
The shrooms and onions were seared in individual pans (non-stick) that were wiped with oil, so seared "dry" and then once they have a nice color on them then a Tbsp of butter is added and they are tossed for flavor. Kinders buttery steak house blend was the seasoning.
The burger was "smashed" in a single press between layers of parchment paper, ie I take a slice through the grind (90 degrees to the grind) and then gently form it into a circle and then use a large spatula to "smash it". The parchment aids in a uniform smash and the paddy doesn't get over worked and become firm. The paddy is cooked in a non-stick pan (I used a hexclad pan) with 3-5 Tbsp of oil, ie it is shallow fry vs pan sear (we are looking for uniform color and bark). Once the oil is hot, I pull back the parchment and season the top with the Kinders and then put it seasoned side down and then I season the upside after pulling the parchment off. Once it gets some nice color (2.5 mins or so) I flip it over and sear for 3 minutes on the second side, then it is flipped over, and then add two slices of American cheese and cover with a lid....It takes about 2 min to melt and it is ready to put on the bun, note that I like this method cause it gets a hard seasoned bark on the bottom side of the patty vs under the cheese.
The buns are toasted on the electric griddle with light butter, the above was brioche bun (Costco).
The plating, sauce (both top and bottom bun, ie the sauce on the bottom prevents soggy greased bun), paddy (I normally put the onions under but didn't this time for the pic) then shrooms on the top but and I keep the cold stuff separate right till I'm ready to take a bit....This keeps the lettuce crip........ Dang for some reason, I'm craving a bacon cheese burger.......
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