bw77 wrote:Binko,

If you look under the forum for "Shopping and Cooking" I noticed there is a thread dated 2/15/2012 on where you can buy just the chicken skin, without having to buy the whole chicken.

Sweet. I was just going to ask the butcher if they could hold back some chicken skins for me the next time I was planning to do this. But, if for some reason that doesn't work, I'll check out those sources. Thanks!

Balkan-inspired lamb sliders for lunch today:

(Lamb and onions, topped with homemade ajvar, on Martin potato dinner roll).

nice sliders Binko.

did this one up yesterday when I was out at a local forest preserve, didnt have a pan to do an egg, so I just tossed the egg yolk on top of the 1/2 cooked burger and finished it under the dome of the roaring kettle:





had to be over the top, brat, another patty with some cheese:



yolk cooked quick, less than 2 minutes and was fabulous.

Whipped these up randomly late night one day down in Nashville. Tennessee Chow Chow Burgers. Cook patties on a charcoal grill until desired doneness. Shortly before they're ready lube them up with your favorite bbq sauce. Then add Tennessee Chow Chow Relish on top of each one followed by a piece of cheese on top of that. Let cheese melt. Put burger into bun. Eat. Enjoy.


Tennessee Chow Burgers

Harbor Country Backyard Burger

Another winner that I randomly whipped up for me and some friends a couple weekends back in Michigan City. I call this one the 'Harbor Country Backyard Burger' because everything used to make it was bought up around that way. A great "locally sourced" burger so to say.




The sources for this creation

The meat is from Lange's in Michigan City. It's a freshly ground, fantastic blend. I'll share more on this great place in it's own well deserved thread HERE. Ronnie mentions the bacon jam found at P&E Mullins Local in New Buffalo in this thread HERE. I got my hands on some of that and used it with cheddar "tub cheese" from Drier's seen HERE as well as locally grown tomatoes and onions bought alongside the road.


What you'll need (+ sliced deli pickles and buns)

I started out by hand forming the patties into nice equal sized creations. Follow that by adding a little salt, pepper and granulated garlic to each patty and set them in fridge until needed. Slice up some onions and put them in the pan with some butter and let those saute away. Cook the burgers to desired doneness and make sure to toast the buns so they're ready around the same time.


Getting ready to go

Add the bacon jam to the top of each bun and place the burger on the bottom. Put the grilled onions on top of the beef followed by some slightly melted tub cheese. Serve with sliced tomato and sliced deli pickles. This was a fantastic fancy rendition of a Wieners Circle char grilled cheddar burger. The bacon jam was very tasty and when I mentioned to them my plans for it they said they had never thought of using it on a burger. Usually they eat it with toast they said but I've seen and eaten it on burgers at places like Three Aces. The melted tub cheese which is very similar to Merkt's and grilled onions always go well together and 'tis the season for fresh tomatoes so this was a dandy.


One of my best yet

Da Beef wrote:
One of my best yet

Looks fantastic!

Some easy but oh so good mini burgers (NOT SLIDERS) I made up a little while back.


Fresh Ground Butchers Beef and Sharp Cheddar Spread from Lange's Old Fashioned Meat Market

I pretty much copied one of my local watering holes, the Gaslight, with these. They serve their appropriately named mini burgers as an app and they're pretty tasty for local bar food. They use King's Hawaiian sweet buns and Merkt's cheddar. Three come served alongside kosher deli sliced pickles and premium potato chips. Along with a pickle I like to add a couple of chips in between the buns for some crunch.


Mini Burgers for Dinner

just some ground that day chuck from Sages,1) topped with a free range egg, etc:

Used some homemade mango chutney to cook up some Indian spiced lamb burgers to go with a bowl of bhel puri. Ground lamb mixed up with a paste consisting of ginger, garlic and onion then spiced with chilli powder, garam masala and cumin. Molded together with bread crumbs and an egg. Spread the Mango Chutney on top part of toasted bun and then the grilled onions go on the patty. Serve with London Pub style steak sauce. Got all the ingredients but the lamb at Patel brothers on Devon where I also grabbed some tindora to roast with it. Had to have an order of channa masala from Ghareeb Nawaz too since I was so near. Good to be back grilling.


London Pub Style Mango Chutney Lamb Burger with Sensational Sides

With Hatch Chile Season in swing and me having brought a bunch back I've been cooking with them daily...


...New Mexico Green Chile Cheeseburger. So simple, so good.

Sorry, no picture, but I wanted to describe my now favorite hamburger. It is inspired by Ming Tsai.

First, I grind my own beef, using 3/4 chuck and 1/4 outer skirt steak ( the cheap and tough version of skirt steak ). To 1 LB of ground beef, I add 1/4-1/2 cup grated Parmesan cheese. I fine chop 1 large shallot and rough chop 1/4 LB fresh shiitake. In 1 TBSP olive oil, cook the shallot with salt and pepper for 1 minute and add the shiitake and cook for 4 minutes longer. Let cool and add to ground beef. I make a sauce of 2 TBSP mayo, 2 TBSP Dijon and 1/2 TBSP sirachi sauce. Slice 4 thin slices of fresh tomato. For buns, I use English Muffins. I like smaller hamburgers, which I eat open face.

Form 4 smaller patties 1/2 to 1 inch thick and cook till done. While patties cook, toast english muffins. Take 1/2 english muffin and top with sauce then tomato slice then hamburger. Repeat for other 3.

a couple from the past week or so. ground that morning chuck and sirloin blend lately.

double smash burger from last Monday - pimento cheese, american cheese, lettuce,pickle, tomato, onion, special sauce, egg. - on the 2 fat ends of an English Muffin:


bada-bing...:



needed some grilled flavor yesterday so the kettle was the way to go - single - cheapo bun, american cheese, pickle, special sauce, lettuce leaf, onion, tomato, bacon. -:

some nice looking burgers^

This years Hatch Chile crop is fire. As always they're my favorite on burgers. I made them three times last week. I think Green Chile Cheeseburgers are best with a bigger burger. One you can cook to a medium rare temp. My go-to recipe is simple. White American cheese works best for this one. Then I brown diced onions in a pan with butter until translucent and add diced Hatch Chiles and cook those for 30 seconds. Toast the bun. Put the relish mixture on top of the cheeseburger and you're golden. Nothing else is needed.


Green Chile Cheeseburger

I also fused a couple All-American burgers by making a classic Oklahoma Onion Burger and topping it with diced green chile. It was excellent but I prefer the bigger burger and diced chile/onion relish. Also of note the French Brioche Burger Buns at Mariano's (Sold in 6 packs) are near perfect. Soft but stable.


A New Mexico Green Chile Cheeseburger and an Oklahoma Onion Burger make a baby

Beef nails it yet again: re: brioche buns "soft but stable" which is precisely the essence of the perfect burger bun.

Geo

A tale of two burgers:

Yesterday, I had six brioche hamburger buns, roughly two pounds of ground meat and three people. The original plan was to make three half-pound burgers, which uses only three buns. I defrosted another half-pound or so to deal with other three buns.

I contemplated making sloppy joes, then ditched that idea.

Instead, I made three smashed burgers (each weighing just over two-ounces) to use up three buns. I had all three cooked in much less than five minutes. I toasted the buns in a dry pan, then cooked the burgers.

Later on I did reverse sear on cooking the much thicker burgers, which took some time to get to temperature. I used the time to cook onions to dress the burgers.

After all these hamburgers, my Dad expressed a preference for the smashed burger, though he stated he'd prefer two hamburger patties at a go instead of just one. Mom and I were happy with just one.

No pictures, never thought about it until after Dad made his comments.

Regards,
Cathy2