Just for fun and food voyeurism…
I grind my own, usually from chuck roast, I like the flavor. Usually cooks to about a 75-25%. I like to grind once though the ¼” die and handle them minimally so they are barely holding together and crumbles in the mouth. As far away from a compacted meatloaf texture as possible. Kosher salt and fresh ground black pepper only.
My wife picked up a couple ears of corn from Walmart. I was skeptical as they looked a little dry.
This can be done on a grill or in a smoker as well, but the microwave is my go-to, usually. For the microwave I trim the leaves, outer silk and the stem down a little and run some water down in to the silk end, shake off a little and wrap in paper towels. Into the microwave on high for 4 minutes, turn 180 degrees and another 4 on high (I have an old 850watt microwave with no revolving plate)
It was good weather outside, so I put the griddle on the grill rather than on my cook-top in the garage. About 375 on the cool side, 400+ on the hot side. A good sear on the first side, then flip and grill to medium applying cheese of choice at the right time so it doesn’t melt off. I use a circle cutter in the center of the sliced cheese then stack the outer cuts back over so it all stays on top.
Yes, there is a fissure on one burger, that’s OK, I make them intentionally delicate, it made it to the bun just fine…I’ll take that one!
Of course, I use the tallow that melted off the burgers to toast the buns. I wipe it all up with the buns. These are 6-4-7 low carb buns; they are a little on the smallish side.
What you don’t see is I have already changed out that paper towel the burgers are on because it was soaked in pink juice and didn’t want the buns to get wet. I like my burger just this side of bleeding, that’s why I grind my own meat. One muscle, for sure.
The wife was building the burgers for us while I tended the corn. If your corn is cooked just right, you can do this. Using a kitchen towel to protect your holding hand, cut the stem end off right where it begins to taper down. Any closer to the stem and this won’t work.
If you have a strong grip (not as strong if your corn is very cooked), you can begin to squeeze from the silk end and slowly work the ear out. This will remove most of the silk for you; and cooked in the husk, most of you know this is maximum flavor. The other ear gave me a little trouble, but I just had to split the husk lengthwise a bit to get it to come out. Best to start with room temp corn I think, these were still a little cold from the fridge going in the microwave.
Some screw-in holders and a corn boat, butter and for me a sprinkle of my cajun seasoning and ready! We didn’t know this was multicolored corn and despite being Walmart and skeptical, they were cooked perfectly and were very sweet.
I didn’t tell my wife I would be taking pics but she did a pretty good job with the burgers. Hard to get the glamor shot with the burger, corn and everything in there!
Didn't get the money shot after biting/eating in to it. Despite the wrapper and corn holders, I still didn't want to handle my phone while eating this plate! And I was starving...
Pro-grade restaurant sandwich wrappers have been a game changer for a lot of sandwiches for us for years.
I grind my own, usually from chuck roast, I like the flavor. Usually cooks to about a 75-25%. I like to grind once though the ¼” die and handle them minimally so they are barely holding together and crumbles in the mouth. As far away from a compacted meatloaf texture as possible. Kosher salt and fresh ground black pepper only.
My wife picked up a couple ears of corn from Walmart. I was skeptical as they looked a little dry.
This can be done on a grill or in a smoker as well, but the microwave is my go-to, usually. For the microwave I trim the leaves, outer silk and the stem down a little and run some water down in to the silk end, shake off a little and wrap in paper towels. Into the microwave on high for 4 minutes, turn 180 degrees and another 4 on high (I have an old 850watt microwave with no revolving plate)
It was good weather outside, so I put the griddle on the grill rather than on my cook-top in the garage. About 375 on the cool side, 400+ on the hot side. A good sear on the first side, then flip and grill to medium applying cheese of choice at the right time so it doesn’t melt off. I use a circle cutter in the center of the sliced cheese then stack the outer cuts back over so it all stays on top.
Yes, there is a fissure on one burger, that’s OK, I make them intentionally delicate, it made it to the bun just fine…I’ll take that one!
Of course, I use the tallow that melted off the burgers to toast the buns. I wipe it all up with the buns. These are 6-4-7 low carb buns; they are a little on the smallish side.
What you don’t see is I have already changed out that paper towel the burgers are on because it was soaked in pink juice and didn’t want the buns to get wet. I like my burger just this side of bleeding, that’s why I grind my own meat. One muscle, for sure.
The wife was building the burgers for us while I tended the corn. If your corn is cooked just right, you can do this. Using a kitchen towel to protect your holding hand, cut the stem end off right where it begins to taper down. Any closer to the stem and this won’t work.
If you have a strong grip (not as strong if your corn is very cooked), you can begin to squeeze from the silk end and slowly work the ear out. This will remove most of the silk for you; and cooked in the husk, most of you know this is maximum flavor. The other ear gave me a little trouble, but I just had to split the husk lengthwise a bit to get it to come out. Best to start with room temp corn I think, these were still a little cold from the fridge going in the microwave.
Some screw-in holders and a corn boat, butter and for me a sprinkle of my cajun seasoning and ready! We didn’t know this was multicolored corn and despite being Walmart and skeptical, they were cooked perfectly and were very sweet.
I didn’t tell my wife I would be taking pics but she did a pretty good job with the burgers. Hard to get the glamor shot with the burger, corn and everything in there!
Didn't get the money shot after biting/eating in to it. Despite the wrapper and corn holders, I still didn't want to handle my phone while eating this plate! And I was starving...
Pro-grade restaurant sandwich wrappers have been a game changer for a lot of sandwiches for us for years.
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