I just had a great burger

[petitepedal ★]

Yes..it was beef..pan fried on the stove cos it's too damn humid to be tending a fire outside.  Just did a little s&p...  no extras (trying to follow the eating guidelines I got..meh tonight's veg was corn on the cob..not real high on the list but tasty and good fiber) anyway..cooked it perfect..juicy..it is from the LGS by work..dang they have good meats.

[Further]

I had Steak, Brussels Sprouts, and Potato, all cooked on the grill, over charcoal, a mix of briquettes & chunk.

It was good & I ate more than I should have....  

[Further]

I've been using a flat top type thing on my grill, it's just a slab of cast iron, it turns the grill into a flat top. With the cover on the grill and the fire burning right you get a nice sear and a smoky flavor.

 

[Wilbur ★]

I made burgers as well.  Good choice petite!

[Airehead]

We had some Coho salmon on the grill with asparagus and zucchini--- also grilled.

[Parsnip Totin Jack ★]

I met So7 in Leesburg VA after work. We had a beer at Black Hoof brewing then crossed King St to King St Oyster House. I had the fried oyster po boy. It was good but not stellar. Followed an antique Porsche up King St

[Zephyr]

I made my Caribbean BBQ ribs last night, tonight we will have spicy pork burgers with a garden box salad

[MickinMD ★]

Back when Christopher Kimball was still running America's Test Kitchen, he made a juicy burger that involved a panade: bits of fork-crushed bread soaked with milk mixed into the ground beef. As the burger heats up, the panade reacts with protein in the beef to create water-solution bubbles that require higher temperatures to drive out of the beef.  I love the results!

Here's the recipe I modified from America's Test Kitchen for on-the-stove followed by the America's Test Kitchen recipe for on the grill:

Mick’s Juicy Tender Seasoned Hamburger

https://www.food.com/recipe/mick-s-juicy-tender-seasoned-hamburger-382367

This recipe begins with a “panade” – a mixture of crumbled bread and milk – that keeps the beef moist and tender, even when well-done, by interfering with beef proteins that would otherwise link together and toughen the meat when cooked.  This trick was explained on America’s Test Kitchen in the Season 8 Episode “Drive In Specials” and it works very well!

I try to avoid too many spices in any one recipe because I don’t want to mask the flavors present.  If you’d like to try spicing it up, feel free to try others.  Some recipes concentrate on soy sauce, sesame oil, ginger, etc. to give it a Chinese cuisine flavor.  Others use Greek, Mexican, etc. accents.  Beginning with the first four ingredients insures it will be juicy, tender, and hold together even when well cooked.

Don’t go overboard on the liquid ingredients or the mix will become too wet.

This makes 5 quarter-pound sized burgers or 4 very large burgers.

Ingredients

1 lb ground beef (lean works fine for me)

2 slices of bread, diced into 1/4” square pieces (or equivalent breadcrumbs or crackers)

4 tablespoons of milk (4 tbsp =1/4 cup, use any %, but real milk)

1 egg

2 tsp dry Italian seasoning (or 1 tsp dry oregano, 1 tsp dry thyme)

2 tsp garlic powder (or 1 tbsp finely minced garlic)

1 tbsp onion flakes (or 2 tsp onion powder)

2 tbsp Worcestershire sauce (or 2 tbsp ketchup or steak sauce)

1 tsp ground black pepper

1 tsp salt

Optional: 1 tsp Cajun seasoning

Optional: pinch of cayenne pepper

Procedure

1. Dice the bread into ¼” squares and place in a mixing bowl large enough to handle all the ingredients.  Sprinkle the milk on them to moisten, and mix by hand to coat all the bread with milk.

2. Break up the ground beef into small pieces and add to the mixing bowl along with all the other ingredients, making a depression in the mixture for the egg and scrambling it a little bit by hand before mixing it all together.  Mix gently by hand until all materials are roughly evenly distributed, about a minute or two.

3. Form the mixture into four or five round or square patties.  The center of each patty should be slightly thinner than the outsides since it will fatten on cooking.  Place them in a lightly oiled frying pan and press down on the middle to form the desired depression.

4. Heat on a low or medium-low flame until each side is browned, about 4 minutes each side.  Add cheese the last minute if a cheeseburger is desired.

 

America's Test Kitchen - Recipes: Well-Done Hamburgers on a Charcoal; Grill

 

Well-Done Hamburgers on a Charcoal Grill

from the Episode: Drive-In Specials, Season 8

Adding a panade (a paste of bread and milk paste) to the ground beef creates

burgers that are juicy and tender even when well-done. For a burger that cooks up

flat, press the center of each patty down with your fingertips before grilling. Serve

the burgers on your favorite buns or rolls. For cheeseburgers, follow the optional

instructions below.

Serves 4

1 large slice high-quality white sandwich bread , crust removed and

discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)

2 tablespoons whole milk

3/4 teaspoon table salt

3/4 teaspoon ground black pepper

1 medium clove garlic , minced or pressed through a garlic press (about 1

teaspoon)

2 teaspoons steak sauce , such as A-1

1 1/2 pounds 80 percent lean ground chuck

Vegetable oil for cooking grate

6 ounces cheese , sliced, (optional)

4 hamburger buns or rolls

See Illustrations Below: A Half-Ounce of Prevention

1. Using large chimney starter, ignite 6 quarts charcoal (about 100 briquettes) and

burn until covered with thin coating of light gray ash, about 20 minutes. Empty

coals into grill; build modified two-level fire by arranging coals to cover half of

grill. Position cooking grate over coals, cover grill, and heat grate for 5 minutes;

scrape grate clean with grill brush. Grill is ready when coals are medium-hot (you

can hold your hand 2 inches above grate for 3 to 4 seconds).

2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you

should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.

3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly

mix together until mixture forms cohesive mass. Divide meat into 4 equal portions.

Gently toss one portion of meat back and forth between hands to form loose ball.

Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in

diameter. Press center of patty down with fingertips until it is about 1/2 inch

thick, creating a slight depression in each patty. Repeat with remaining portions of

meat.

5. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe

cooking grate. Grill burgers on hot side of grill, uncovered, until well seared on

first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue

grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute

equal portions of cheese (if using) on burgers about 2 minutes before they reach

desired doneness, covering burgers with disposable aluminum pan to melt cheese.

While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to

toast evenly. Serve burgers on toasted buns.

 

[Prophet Zacharia]

Me, I can't usually get them 'cause my girlfriend's a vegetarian, which pretty much makes me a vegetarian. I do love the taste of a good burger. Mmm.

 You know what they call a Quarter Pounder with Cheese in France?