Best burger in the world
Nov 6, 2012, 6:59 am
#79
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That's fine, but honestly there are many, myself included who greatly prefer an In-N-Out style (SoCal style) burger to any gourmet burger. And while In-N-Out is very good, there are dozens if not hundreds of independent joints in CA alone that make a similar but better burger.
The bolding on prefer is mine, as of course it comes down to personal preference, makes the world go 'round. I've just never understood how a patty w/o pink/red can be considered a good piece of meat to put on burger, just like a steak there has to be some red/pink to make it worthwhile. (oops, there I go again with that darned prefer thing again
)
Nov 6, 2012, 12:10 pm
#81
Join Date: Oct 2012
Posts: 2
When in Dallas go to https://www.albiernats.com and ask them to make you a burger. It is not necessarily on the menu but they will grind sirloin and other great cuts, they made me the best burger I have ever had!
Nov 6, 2012, 10:14 pm
#83
Join Date: Jan 2009
Location: BKK
Posts: 6,741
I prefer it, but the main thing is that high quality beef should be used. The beef should be ground in-house, and the grinding method does affect texture.
Wagyu simply means Japanese beef.
Wagyu simply means Japanese beef.
Last edited by MikeFromTokyo; Nov 7, 2012 at 8:41 am
Nov 7, 2012, 3:33 am
#84
Join Date: Feb 2000
Location: Northern California
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If I was just having a hamburger steak, I would want it pink and juicy.
Nov 7, 2012, 3:48 am
#85
Join Date: Aug 2005
Posts: 3,438
I can only speak for myself, but it is the well cooked thin patties with slightly crispy edges, combined with a 'slaw' of chopped/shredded lettuce, pickles and onion with a burger sauce as the moisturizer that tickles my taste buds. Totally different than a steak or roast which must be medium rare.
If I was just having a hamburger steak, I would want it pink and juicy.
If I was just having a hamburger steak, I would want it pink and juicy.
Trying to make thin patties at home is always a challenge for me, so I found that you can push your thumb into the center of each patty to make an indentation that keeps them from balling up when cooking. They're still not as thin as I would prefer - like that of a typical quarter pound fast food burger - but better.
Nov 7, 2012, 5:06 am
#87
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I'm surprised that people prefer under-cooked burgers as in the uk burgers cooked to under 160 degrees (Well done")are con sidered hazardous and it is considered a food risk to undercook burgers and in particular to hold them at lower than that.In the UK it is a legal food prep safety requirement.
Caterers- vendors of cooked burgers and other similar minced meat
products, for example caterers, have a specific legal obligation to identify
and control any process steps that are critical to food safety (Food Safety
(General Food Hygiene) Regulations 1005, regulation 4(3)). The thorough
cooking of minced meat products, including burgers to a temperature of 70
degrees centigrade for two minutes or equivalent, will be one such critical
control. Caterers must ensure that their procedures achieve this and they
should take into account the type of cooking equipment, its operating
temperature, the temperature of the meat at the start of cooking, its
thickness and any other relevant factors.
Caterers should consider the potential for undercooked burgers to cause
disease and should not provide them to customers or, if specifically
requested to do so, should remind the customer of the potential hazard.
products, for example caterers, have a specific legal obligation to identify
and control any process steps that are critical to food safety (Food Safety
(General Food Hygiene) Regulations 1005, regulation 4(3)). The thorough
cooking of minced meat products, including burgers to a temperature of 70
degrees centigrade for two minutes or equivalent, will be one such critical
control. Caterers must ensure that their procedures achieve this and they
should take into account the type of cooking equipment, its operating
temperature, the temperature of the meat at the start of cooking, its
thickness and any other relevant factors.
Caterers should consider the potential for undercooked burgers to cause
disease and should not provide them to customers or, if specifically
requested to do so, should remind the customer of the potential hazard.
I guess we all have a different view of risk .......
Nov 7, 2012, 5:53 am
#88
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The places I go for a med rare burger are making it to order so no hold time.
Just like anyone who enjoys sushi or other raw/undercooked items, one has to have faith that the restaurant is using high quality vendors/supplies. I think my faith may be a bit stronger than the usual consumer
Nov 7, 2012, 6:20 am
#89
Join Date: Feb 2000
Location: Northern California
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I'm with you. That's almost exactly my preference; I would just add cheese and mustard instead of any other sauce.
Trying to make thin patties at home is always a challenge for me, so I found that you can push your thumb into the center of each patty to make an indentation that keeps them from balling up when cooking. They're still not as thin as I would prefer - like that of a typical quarter pound fast food burger - but better.
Trying to make thin patties at home is always a challenge for me, so I found that you can push your thumb into the center of each patty to make an indentation that keeps them from balling up when cooking. They're still not as thin as I would prefer - like that of a typical quarter pound fast food burger - but better.
Nov 7, 2012, 6:39 am
#90
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Join Date: Jan 2004
Location: UK
Posts: 11,969
holding is a whole different issue, not only with the beef but for instance sauteed onions & even salads/greens.
The places I go for a med rare burger are making it to order so no hold time.
Just like anyone who enjoys sushi or other raw/undercooked items, one has to have faith that the restaurant is using high quality vendors/supplies. I think my faith may be a bit stronger than the usual consumer
The places I go for a med rare burger are making it to order so no hold time.
Just like anyone who enjoys sushi or other raw/undercooked items, one has to have faith that the restaurant is using high quality vendors/supplies. I think my faith may be a bit stronger than the usual consumer
In terms of the other trust issues .. it isn't an issue with raw stuff that you can see and sniff like sushi or seafood. If ever you've had a bad oyster .... you then always "sniff" before eating. And with cooked items normally with anything so long as a high bug killing temperature is sustained. Undercooked burger risk is something you will not detect with the nose. It needs to be cooked above pasteurisation point to be safe It is simply a sort of lottery risk that's all I'm suggesting. It's not just my opinion ... it is accepted by most advanced food standard authorities.
As it happens there also isn't imho any taste advantages - only downsides, uless you genuinely like raw mince and raw seasoning - in which case a beef tartare is posibble more appropriate.
Caramelising the outside and internal cooked running juices is where most burger taste lurks apart from all that stuff people add afterwards. It has alway seemed to me it is a sort of misplaced ill-informed snobbery emnating from undercooked well hung steaks - which is normally good where the raw material is prime - where people seem to think it is more sophisticated to eat raw mince in a burger.
Just my misplaced therories ......
Last edited by uk1; Nov 7, 2012 at 6:56 am