Okay I don't have a youtube channel for food but I would like to share this because I think it may be a break-through recipe and have nowhere else to post it. I've been trying to perfect the best burger ever for fifteen years and I've finally come up with this. I've never seen a burger recipe like this anywhere.
I believe this may be the makings of the best burger on the planet. But it's unconventional so please bear with me and try it as described without making changes. Make changes the second time if you wish. :-)
This is best done for yourself or for your family as it would be too much work for a large bbq party unless you are really ambitious.
You'll benefit from an instant read thermometer for this. You'll also need some Dale's Steak seasoning and some italian dressing, or any oil and vinegar dressing. You'll need a sheet of burger wrap paper such as parchment paper or wax paper or foil. Most wraps are 12" x 12" but I prefer 16" x 14".
Mix the Dales' and the dressing 50/50 in a small dish. You only need one or two tablespoons total for each burger.
Just do one burger this first time. Then if you like it, you can make more and serve to others. So let's say we're cooking one 6 oz burger.
Start with good quality fresh ground chuck 80/20 from a source that you trust.
Place about 6 oz on a board and, using a fork, use the fork tines to shred the meat apart little by little until you have a large mass of extremely loose ground chuck.
This cook must be done with a skillet - whether it be on a stove top or a kettle or a gas grill. You could also use cast iron cookware if you wanted. Aluminum or carbon steel skillet works nicely outside. You cannot use the standard grates on an outdoors cooker for this deal.
Start your fire. If using a kettle, start with a low amount of charcoal.
When the coals begin to ash over, add some wood for smoke flavor if you want, then place skillet over coals.
Get your buns ready. I like the brioche buns. I like to toast them in my toaster, 90 secs is perfect. Use a timer. Two mins is okay too. Don't worry about them getting cold after they come out. It doesn't matter.
Place your fav spread (mayo?) on the top bun but not the bottom bun. Credit Meathead at amazingribs. Add some of your favorite toppings to the bottom bun (sliced onions, pickles?). You must add them to the dry bun. After that, add a dollop of spread (mayo?) on top of the toppings but not on the bottom bun directly.
By now the skillet should be fairly hot, over 225 F, you can check with a laser thermometer, so bring your board of extremely loose ground chuck over to the cooking surface and, using a spatula, carefully place it onto the skillet in a way that it roughly resembles the size of a burger. Now you have a pile of extremely loose ground chuck on the fairly hot skillet. But it's not a burger patty. Use your spatula to push in the sides to make it closer to the round shape of a burger to fit your bun.
Now take your Dale's Steak Seasoning and drizzle just a tiny bit on top of the mass of extremely loose ground chuck. Just a teaspoon or two will do the trick. Get half or a little more on the top surface of the burger with the Dale's mixure, but not all. Try to distribute it evenly around the burger but it's okay to leave some dry spots. Credit Dave at SnS. Season the burger liberally with your favorite dry burger seasoning or just salt and pepper.
Close the lid of your cooker and wait a few mins. All your slicing of pickles, tomatoes. lettuce, onions, etc. should be done already or can be finished now. Your buns should be toasted and ready to go.
Remove cooker cover and check your burger temp at the top of the burger since it will cook from the bottom up. When the top of the burger is at about 90 F, take a wide spatula and gently slide it under the mass of loose burger and carefully flip it. You will find that the mass of loose burger is no longer loose! It is now a patty. It has become a patty due to the reaction of the salt in the seasonings which have caused the loose burger remnants to adhere to each other - credit kenji lopez-alt
Immediately add another 1-2 teaspoons of the dales seasoning mixture and your favorite dry seasoning as you did before. Add cheese as desired. Close cover of cooker or use a melting dome. Wait.
After a few mins, check the temp of burger. If the temp is over 130 F, it's ready to come off the cooker. Anywhere over 130 F will be delicious and I like the 135-145 range. If it goes over 145, it'll still be great. Credit Meathead
Concerned about FDA guidelines? Consider that substantially more people are hospitalized or die each year from biking than from eating medium rare burgers - credit Helen Rennie on youtube.
Place burger on your bottom bun. Place remaining toppings on top of burger. Crown masterpiece with top bun.
Place burger in the middle of your burger wrap. Wrap the burger tightly in wrap (see how on youtube, there are various methods). This will allow the steam and vapors from the burger to permeate the bun and warm the bun. Credit - some random guy on quora.
Now comes the hardest part of all. Waiting. Wait at least 90 secs. Two mins would be good too. Pour yourself a glass of milk or a coke. Put the pickles back in the 'fridge.
Unwrap, lean forward and place both elbows on the table. Pick up burger and enjoy the most tender and juicy burger you've ever had.
I believe this may be the makings of the best burger on the planet. But it's unconventional so please bear with me and try it as described without making changes. Make changes the second time if you wish. :-)
This is best done for yourself or for your family as it would be too much work for a large bbq party unless you are really ambitious.
You'll benefit from an instant read thermometer for this. You'll also need some Dale's Steak seasoning and some italian dressing, or any oil and vinegar dressing. You'll need a sheet of burger wrap paper such as parchment paper or wax paper or foil. Most wraps are 12" x 12" but I prefer 16" x 14".
Mix the Dales' and the dressing 50/50 in a small dish. You only need one or two tablespoons total for each burger.
Just do one burger this first time. Then if you like it, you can make more and serve to others. So let's say we're cooking one 6 oz burger.
Start with good quality fresh ground chuck 80/20 from a source that you trust.
Place about 6 oz on a board and, using a fork, use the fork tines to shred the meat apart little by little until you have a large mass of extremely loose ground chuck.
This cook must be done with a skillet - whether it be on a stove top or a kettle or a gas grill. You could also use cast iron cookware if you wanted. Aluminum or carbon steel skillet works nicely outside. You cannot use the standard grates on an outdoors cooker for this deal.
Start your fire. If using a kettle, start with a low amount of charcoal.
When the coals begin to ash over, add some wood for smoke flavor if you want, then place skillet over coals.
Get your buns ready. I like the brioche buns. I like to toast them in my toaster, 90 secs is perfect. Use a timer. Two mins is okay too. Don't worry about them getting cold after they come out. It doesn't matter.
Place your fav spread (mayo?) on the top bun but not the bottom bun. Credit Meathead at amazingribs. Add some of your favorite toppings to the bottom bun (sliced onions, pickles?). You must add them to the dry bun. After that, add a dollop of spread (mayo?) on top of the toppings but not on the bottom bun directly.
By now the skillet should be fairly hot, over 225 F, you can check with a laser thermometer, so bring your board of extremely loose ground chuck over to the cooking surface and, using a spatula, carefully place it onto the skillet in a way that it roughly resembles the size of a burger. Now you have a pile of extremely loose ground chuck on the fairly hot skillet. But it's not a burger patty. Use your spatula to push in the sides to make it closer to the round shape of a burger to fit your bun.
Now take your Dale's Steak Seasoning and drizzle just a tiny bit on top of the mass of extremely loose ground chuck. Just a teaspoon or two will do the trick. Get half or a little more on the top surface of the burger with the Dale's mixure, but not all. Try to distribute it evenly around the burger but it's okay to leave some dry spots. Credit Dave at SnS. Season the burger liberally with your favorite dry burger seasoning or just salt and pepper.
Close the lid of your cooker and wait a few mins. All your slicing of pickles, tomatoes. lettuce, onions, etc. should be done already or can be finished now. Your buns should be toasted and ready to go.
Remove cooker cover and check your burger temp at the top of the burger since it will cook from the bottom up. When the top of the burger is at about 90 F, take a wide spatula and gently slide it under the mass of loose burger and carefully flip it. You will find that the mass of loose burger is no longer loose! It is now a patty. It has become a patty due to the reaction of the salt in the seasonings which have caused the loose burger remnants to adhere to each other - credit kenji lopez-alt
Immediately add another 1-2 teaspoons of the dales seasoning mixture and your favorite dry seasoning as you did before. Add cheese as desired. Close cover of cooker or use a melting dome. Wait.
After a few mins, check the temp of burger. If the temp is over 130 F, it's ready to come off the cooker. Anywhere over 130 F will be delicious and I like the 135-145 range. If it goes over 145, it'll still be great. Credit Meathead
Concerned about FDA guidelines? Consider that substantially more people are hospitalized or die each year from biking than from eating medium rare burgers - credit Helen Rennie on youtube.
Place burger on your bottom bun. Place remaining toppings on top of burger. Crown masterpiece with top bun.
Place burger in the middle of your burger wrap. Wrap the burger tightly in wrap (see how on youtube, there are various methods). This will allow the steam and vapors from the burger to permeate the bun and warm the bun. Credit - some random guy on quora.
Now comes the hardest part of all. Waiting. Wait at least 90 secs. Two mins would be good too. Pour yourself a glass of milk or a coke. Put the pickles back in the 'fridge.
Unwrap, lean forward and place both elbows on the table. Pick up burger and enjoy the most tender and juicy burger you've ever had.
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