Best Seasoning For Burger Meat

Best Seasoning For Burger Meat' title='Best Seasoning For Burger Meat' />Bobbys Turkey Burgers I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat, says Bobby. Best Seasoning For Burger Meat' title='Best Seasoning For Burger Meat' />Hamburger Recipes Best burgers for your BBQ. Click for more than 210 hamburger recipes, with cooking tips from home grillers. The Burger Lab Mastering the Art of Burger Blending with Eight Cuts of Beef. Note You may already know J. Kenji Lopez Alt of Good Eater round these parts from his previous burger exploitsmaking the Blumenburger and his 8 hour 1. Were pleased to announce that hell stop by every other week to give the comprehensive Kenji treatment to burger recipes this new column, The Burger Lab. In his inaugural post he analyzes eight kinds of beef cuts to find his ideal burger blend. Kenji Lopez Alt. But despite all Ive read, and despite the fact that Ive been fiddling with burger blends at least a few times a week for the past couple of years, Ive yet to see a good, thorough, scientific analysis of what actually makes the best burger. Is it fat content Presumably all three, but what does one cut have to offer over another Why mix three cuts instead of twoWould a fourth cut make it even better Due to the intense marketing efforts of liquor distributors, most whiskey drinkers in this country myself included tend to favor single malts as the pinnacle of expression of the form. But were doing ourselves a disfavor. Surely blending whiskeysthat careful balancing act to achieve the perfect mix of high notes and low notes, of sweetness and smokinessis a job equally impressive and intricate if not more delicious than distilling the spirit itself And if the whiskey industry has Master blenders to manage their blends, surely the burgera food with an equally noble heritage and devout followingrequires just as much attention. Watch Hjem Til Jul Online Facebook more. To this end, I decided to do a tasting of. The Blue Label Burger, if you will. I pulled out my boning knife and meat grinder, and headed to the butcher, determined to master the art of burger blending. In choosing cuts of beef that could go into the burger, I first made a broad decision This was to be an everymans burger. Fancy pants burgers exist, but they are contrary to the spirit of the sandwich. There would be no dry aged cuts, no special breed cows, and nothing that is more suited for a steakhouse in my blend. Burgers, like good charcuterie, are about taking the cheap and ordinary, and converting it into the sublime. For this reason, I set an upper limit of 8 a pound for the cuts in my mix, which narrowed down my options to eight cuts sirloin, chuck, short rib, skirt steak, hanger steak, flap meat, brisket, and a surprise entryoxtail. Sirloin 5poundLocation Top half of the cow, towards the back, just before the rump. Alternatives Butt steak, sirloin butt, sirloin steak, center cut roast, culotte steak. Fat Content Low. Flavor Its often sold as the more expensive pre ground option to chuck at the supermarket, though Im baffled as to why. It is extremely tender, but lacks the fat necessary to keep it juicy. Its flavor offers a slight sour grassiness and nuttiness, but its more of a blank canvas than a beef bomb. Chuck 4 poundLocation Top half of the cow, just behind the shoulders. Alternatives 7 rib roast, blade steak, flatiron steak, round bone roast. Fat Content High. Flavor Chuck is like burger meat designed by committee Its got a good lean to fat ratio, its well balanced in flavor, but it lacks real character. As a single meat, it makes the kind of burger thats tough to find fault with, but wont have you sucking the juices out of your napkin when youre done. If youve got only one choice to make at the butcher, this is the one to go with. Skirt Steak 8poundLocation Lower half of the cow, running from the plate to the flank. Cut from the cows main daphragm muscle. Alternatives Fajitas meat, Philadelphia steak. Fat Content Low. Flavor This chefs cut can be a little difficult to track down in some areas. It has a strong, gamey flavor, and a distinct sourness. The texture in its whole form is rope y, requiring you to cut it thinly against the grain. When ground, it acquires a slightly gritty texture that on its own, comes across as an almost dirty or dusty quality. Short Rib 5 poundLocation Short sections of rib with attached meat, cut from the front half of the cow, just below the loin. Alternatives Braising strips boneless short ribs. Fat Content Very high. Flavor Extremely rich and nutty, with no grassiness or sourness at all. This cut is all umami, and is quite overwhelming on its own. The high degree fine marbling helps it stay moist even when the burgers are cooked beyond medium rare. Flap Meat 6poundLocation From the back of the short loinwhere porterhouse and T bones come frombut closer to the belly of the animal. Alternatives Top sirloin tips, beef sirloin tips, sirloin tip steak, bavette daloyau. Fat Content Moderate. Flavor One of the most savory cuts around, with a substantial, chewy texture. Like short ribs, it lacks offsetting grassy notes, but unlike short ribs, it also lacks fat. Ground on its own, it has a grainy texture that crumbles more easily than some finer grained cuts. Hanger Steak 7poundLocation. It has a distinct, almost cheesy, rancid overtone in a good way. Its biggest drawback is its gritty, crumbly texture when ground, and the lack of high notes in its flavor profile. Brisket 7poundLocation From the belly region of the front half of the cow. Fat Content Depending on butchering, moderate to low. Flavor Extremely grassy and sour, with a distinct aroma of iron and liver. A little grainy when ground, and completely lacking in rich, savory notes. Its no wonder this cut is often pickled for use a corned beef or pastramiit tastes almost pickled on its own. Ox Tail 4poundLocation Do I really need to clarify Fat Content Ridiculously high. Flavor Immensely savory, with richness, nuttiness, and gaminess to spare. Thanks to the diligent work of flies, this muscle is used constantly throughout the cows life, and as a result, is about as flavorful as they come. Its as if the cow swallowed an entire other cow, compressed it, and shoved it all into its own tail. Fattiness that doesnt just blur the line between delicious and over indulgent, but gives them both a miss, jumping straight into the realm of obscene. It leaves a coat in your mouth reminiscent of drinking a beef flavored candle. Creating the Blend. Through this tasting, I discovered that beef has four basic flavors Nutty Comes across as a cheesy, almost parmesan esque flavor. Grassysour Where beef gets its high notes. Can come across as a slight metallic, iron flavor. Richumami Different from fattiness, and gives you a full, meaty sensation in your mouth and on the back of your tongue. Gameylivery In the wrong context can come across as almost rancid, but in moderation can add depth to an otherwise boring blend. In order for a burger to invoke that sensation that we describe as. My first line of thought was to try and pick just two cuts of meat that offer a good cross section of these flavors, and provides ample, but not overwhelming fat. To this end, I tried various blends consisting of short ribs or oxtail for rich, nutty flavors, combined variously with skirt steak, hanger, and brisket for high notes and gaminess. Immediately, oxtail was right outit was simply too much for my mouth to handle. Though the flavor of the short rib blends were alright, they brought me to my second important discoverytexture. Finding the Right Texture. In all three mixes, the gritty, crumbly texture of the cuts I was mixing in with the short rib was ruining the overall burger. I thought that perhaps grinding it twice, or grinding it with a smaller die would solve the problem, but no goodthese rough grained cuts have a hard time holding together once ground. The only way I could get the burgers to form properly was to massage them and press them into submission, at which point grittiness was replaced by toughness, an equally undesirable state of affairs. Thats when I realizedperhaps sirloin does have a use after allThe Best Burger in All 5. States. From five pound meat monsters to greasy, drive in comfort food, Americas most delicious burgers come in all shapes and sizes. To honor National Hamburger Day, we compiled the best burger from each state based on quality, preparation, creative flavors and, of course, taste. So dig in, find some new and well known burger joints, and let the meat sweats ensue. ALABAMA J AND J GROCERIESLocation Bessemer, Alabama. Housed in an old brick gas station, J and J doubles as a grocery store and burger joint. The restaurants simple, classicand often messyburgers are served up for takeout or dine in, the latter providing a fun way to mingle with locals and experience some small town Alabama culture. ALASKA THE WEST RIB PUB GRILLLocation Talkeetna, Alaska. The West Rib Pub Grill is famous for its gigantic Sewards Folly, a five pound Caribou burger topped with ham, 1. Fat Ass Sauce. Those opting for portion control can go with the Northern Lights burger, filled with Caribou meat, onions, bell peppers, jalape. ARIZONA INGOS TASTY FOODLocation Phoenix, Arizona. Ingos Tasty Food, an upscale outdoor food stand, takes pride in its fresh, local ingredients and made from scratch menu. The popular Paris Texas burger, a beef, bacon, cheddar, pickle, and apple barbecue sauce delight, is one of the restaurants many mouthwatering options. ARKANSAS MIDTOWN BILLIARDSLocation Little Rock, Arkansas. Some may consider Midtown Billiards an after hours dive bar, but this hot spot is more than just pool, partying, and jam sessions. Its home to the famous Midtown Burger, along with the gigantic half pound Gut Bomb Burger, which is served beneath a variety of toppings, including bacon, cheddar, eggs, and SPAM. Yes, you read that right SPAM. The bar was damaged in a fire last fall, but is on track to reopen this summer. CALIFORNIA FATHERS OFFICELocation Los Angeles, California. Fathers Office is one of Californias most decorated restaurants, and its iconic house burger has a loyal fan following among locals and visitors alike. The Fathers Office Burger isnt outrageous in size or topping selection. In fact, diners cant ask for customizations or substitutionsthe restaurant doesnt even carry ketchupwhich is why, perhaps, this simple sandwich has reached a state of near perfection. COLORADO HIGHLAND TAP AND BURGERLocation Denver, Colorado. Highland Tap and Burger may be a casual neighborhood bar, but theres nothing casual about its award winning Shroom Luvas burger. With unique, upscale ingredientsincluding Emmenthaler cheese, white truffle aioli, and shaved foie grasits easy to see how this burger stands out from the crowd. Not a mushroom luvaTry the Tap Burger, a beef patty with Elis root beer pulled pork, onion rings, American cheese, cheddar cheese, and the Highland Tap and Burgers signature sauce. CONNECTICUT FLIPSIDE BURGERS BARLocation Fairfield, Connecticut. Its easy to see why Flipside Burgers Bar draws a crowd the menu has a seemingly endless list of unusual, adventurous sliders, and burgers. Were talking mac n cheese burgers, burrata burgers, goat cheese sliders and oh so many more. One of the most popular menu itemsthe potato chip topped crunch slideris a safe, scrumptious bet for first time Flipside diners. DELAWARE DOGFISH HEAD BREWINGS EATSLocation Rehoboth Beach, Delaware. Dogfish Head has a cult following for its wildly amazing beer selection, but the beloved brand actually got its start as a beer and food company at the Dogfish Head Brewings Eats restaurant in Rehoboth Beach, Delaware. Today, foodies and beer nerds can enjoy fresh from the source beers and delicious Dogfish Head bites, including the Get Him to the Greek Burger, a wood grilled lamb and chorizo burger topped with goat cheese, feta, cured tomatoes, red onions, arugula, and cucumber tzatziki sauce. FLORIDA ENGINE NO. Location St. Petersburg, Florida. Casual, laid back Engine No. Florida the Van Helsing. This giant, juicy burger, served with roasted jalape. Petersburg locals return to Engine No. GEORGIA HOLEMAN AND FINCH PUBLIC HOUSELocation Atlanta, Georgia. Holeman and Finchs iconic double cheeseburger of which they limit to 2. Worlds Fair in St. More than 1. 00 years later, the burger remains an icon throughout Atlanta, at both the Holeman and Finch Public House as well as the offshoot H F Burger joints sprinkled throughout the city where theres no limit on the number made each night. HAWAII PINT JIGGERLocation Honolulu, Hawaii. Honolulus Pint Jigger combines two of the greatest things in the worldbeef and beer cheesefor a popular burger that brings diners back again and again. The Pint Jigger Stout Burger is served with beer cheese, garlic aioli, lettuce, pickle, and French fries. To make the burger. Looking for a true explosion of the taste buds Combine all four toppings. IDAHO MOON TIMELocation Coeur dAlene, Idaho. Coeur dAlene residents cant speak highly enough about this neighborhood hangout. The traditional Moon Time burger is six ounces of perfectly cooked beef, topped with melted cheddar and caramelized onions. For those seeking more flair, theres the Mediterranean Lamb Burger, served with melted goat cheese, oregano pesto mayo, and grilled vegetable relish. ILLINOIS LOCKDOWN BAR AND GRILLLocation Chicago, Illinois. Given its loud, heavy metal music and rough around the edges atmosphere, Lockdown Bar and Grill may not be the best first date spot, but its far and away Illinois best burger joint. Located in Chicagos Ukrainian Village, Lockdowns hardcore vibe carries over into its burgers. Highlights include the signature Lockdown Warden, which is infused with bacon, leeks, garlic, and shallots, along with the Fat Elvis, with peanut butter, bacon, flamb. INDIANA FARMLocation Bloomington, Indiana. FARM operates under the fresh, local, farm to table ideology, which shines through in its popular dishes like the award winning Food Network Fave Lugar Burger. This bison burger, a legend in the Bloomington area, has a unique espresso chile rub, and can be upgraded with peppered bacon and a choice of cheddar, Swiss, goat, or blue cheese. IOWA RIDES BAR GRILLLocation Fort Dodge, Iowa. Dont let the drab exterior and skull logo fool you Rides Bar Grill makes one of the most delectable burgers around. Ridess signature Burn Out burgeran open faced hamburger topped with fries, chili, cheese, ham, bacon, and onionhas placed this dive bar on the top burgers of Iowa lists year after year. KANSAS BRGR KITCHEN BARLocation Prairie Village, Kansas. BRGRs menu offers a unique blend of elegant yet edgy burgers, including the Road Hoss, topped with bacon, cheddar, and onion straws, or the Fast Cow, an espresso encrusted burger with blue cheese, caramelized onions, bacon, arugula, and rosemary aoli served on an English muffin. The restaurants trendy vibe and top notch service make it a regular dining spot for those around the Kansas City suburb. KENTUCKY OLLIES TROLLEYLocation Louisville, Kentucky. For a teeny, tiny kitchen, Ollies Trolley offers surprisingly big flavors. The Ollie Burgerserved with mozzarella cheese and Ollie Sauceis a delicacy among Louisville locals. Insider tip Ask for a second order of fries. With Ollies signature seasoning, one order is never enough. LOUISIANA ABITA BREW PUBLocation Abita Springs, Louisiana. Abita Brew Pub, the restaurant arm of Abita Brewery, offers a number of tasty entr. The restaurant is housed in Abitas first brewery, and the main dining room offers a sneak peek at the companys original 1. MAINE GRACELocation Portland, Maine. When a burger is so popular it needs its own Twitter account, you know it has to be good. Graces beloved Grace Burgeror should we say Grace. Burgeris topped with cheddar, tomato confit, and pickled onions and is a staple of the restaurants bar menu.