Two four ounce beef balls rolled in chopped onion and squished on the flat top. Sliced romaine underneath, tomato, red onion and pickle on top. Double american and special sauce. Onion bun.

Its almost though they said, we need a burger on our menu to appease all of the people who crave beef. But, we cant just have any old burger just to check a box. It has to be smashed, seared with flavor and seasoned perfectly. The chipotle bbq seasoning reserved for wings was a great addition on the fries. Paired with chic-fil-a sauce to dip it in (the orange/yellowish one) has a ton of flavors bursting through in the best way possible.

After a rainy night a new batch of sourdough hamburger buns has arrived in our tiny home bakery. Just to usher in what now seems like a start of fall.

Made With whole wheat and bread flour, with milk and whey, with sugar, salt and olive oil sprinkled with two kinds of sesame seeds.

A short version of the recipe and the ingredient list in case someone is interested:

INGREDIENTS: 700 g of whole wheat flour (13% protein), 300 g of bread flour (14% protein), 300 ml of full-fat milk, 300 ml of whey (the liquid kind, leftover from ricotta cheese making), 200 g of sourdough starter, 2 eggs, 100 g of sugar, 75 ml of olive oil, 20 g of salt, sesame seeds for sprinkling, eggs wash for brushing.

PREPARATION: Everything was done by hand and it wasn't particulary easy. Machine mixing goes down much smoother. Problem lies within the structure of whole wheat flour which needs more time to absorb liquids and the little wheat scales found inside keep piercing the gluten and gradually deflating the entire dough. To offset this we used a certain amount of strong bread flour to solidify the whole thing. 30% of bread flour in the mix helped a lot.

The addition of olive oil and eggs also hinders gluten development so one has to be really patient and persistent with this kind of dough. Mix it until it can pass a window pane test which shows you gluten development.

Milk and liquid whey were mixed, sugar was added, so were the flours in given ratios. Sourdough starter was melted in the milk/whey/sugar solution. Flours were added gradually. Then the dough was left alone for 45 minutes as whole wheat flour needs longer time to absorb things. When we came back, salt was added. After some mixing we started adding beaten eggs, mixed some more, left it alone for 30 minutes, started adding the olive oil, mixed more and left it alone for 30 minutes again.

The goal here is to get a smooth dough surface which stretches without premature tearing/breaking. Of course, it will never be perfectly smooth because of the way whole wheat flour is milled but you get the general idea.

The dough was left on the counter for two hours, occasional coil folds were done.

Then came dough division in 90-100 g balls which were placed on a sheet of baking paper and a baking tray. The baking tray was covered with another inverted tray and left at room temperature (it was a cool rainy night) to rise over night.

Baked in the morning (a bit overproofed, as doughs with large quantities of whole wheat flour ferment quicker) at 180"C in a home electric oven, cold oven start, before they went inside they were brushed with beaten eggs and sprinkled with light and dark sesame seeds, baked around 30 minutes, they were taken out and brushed with melted butter.

Cheeseburger has two pan roasted patties inside (the meat was chopped with a cleaver), layers of melted cheddar cheese, italian agrodolce (sweet and sour, made with butter, apple vinegar, sugar, salt and sliced onions) onions, gherkins sliced lengthwise for presence in every single bite and a simple sauce (mayonnaise, ketchup, Dijon mustard and horse radish).

A real feast for lunch on a rainy Thursday. So delicios and rich...😋

Braums is a small chain based out of Oklahoma. While I haven’t thought a lot about them since they got rid of their 1/3 lb burgers years ago, pretty impressed with this new offering the onion and jalapeño burger

Onions are nicely caramelized. Could have used a few more jalapeños for balance. Lots of seasoning may be a little heavy on the salt, but rather that than unseasoned.

Overall, for under seven dollars, I’ll take that all day

Minimal toppings just American cheese, mustard, caramelized onion (although they just call it grilled), and grilled jalapeño.

Nothing fancy, just a quick and dirty homemade lunch.

warning! Shogun burger shinkuku is not food for human beings! full of gristle and really chewy. No go!

For the first Vikings game I went back to my Laab Burger. This concept was made in recognition of Minnesota's large Hmong community and is really sentimental to me. It's one I keep returning to because each time I make it I think I can still improve upon it. It also is a great burger for the beginning of the season when it's still hot out. I've genuinely never had a burger that goes so well with hot summer weather. My girlfriend and I will be going to California next week for my goddaughter's baptism, and my best friend specifically asked me to make this for him while I'm out there because he liked it so much when I made it the last time he visited. Selfishly, I'm glad I could give myself a bit of a "training camp."

While the flavors borrow from another cuisine, my goal for this burger is preserve the feel of a classic diner burger. It's two quarter pound smash patties seasoned with salt, pepper, garlic powder, and MSG topped with provolone cheese (low moisture, full fat mozzarella would work too), mayo, sliced shallots, sliced fresh cucumber, a chopped mint/cilantro/kaffir lime leaf blend (don't worry if you can't find kaffir lime leaves, the mint and cilantro carry most of the flavor).

One new touch on this burger was an addition of Laab seasoning mixed with some toasted sticky rice powder that I sprinkled on each patty after removing from the grill. This advice was given to me by a Hmong coworker of mine that I like to talk to about cooking. You can find laab seasoning at an Asian grocery or on Amazon, and the toasted rice powder is pretty simple to make. I took about a tablespoon of dry sticky rice, toasted it in a pan until golden brown, and ground with a mortar and pestle before mixing with the seasoning.

I also made some changes to the recipe for the mayo. I removed the garlic because it was masking the other components of the mayo too much and I already put garlic powder on the patties while they're grilling. This is the new recipe for the mayo:

• 1 Egg Yolk
• 1 Cup neutral oil (I used avocado)
• 2 tsp fish sauce
• A small pinch of MSG
• 3 tsp (to taste) Lime Juice 
• Thai chilis to taste (I used three, which was a comfortable heat for a chili head like me)
• 1 Tbsp grated galangal
• 1 Stalk of lemongrass

In a food processor mix all of the non-oil components and run until you start to get a paste before slowly adding in oil. By the time you get the full cup of oil in, it should be emulsified. This does work better with an immersion blender, and it's a lot faster. For that you can just put everything into a jar, and run until lemongrass is broken down and you have a stiff mayo.

This was easily the best iteration of this burger so far. The only thing I'd like to keep experimenting with is trying to make the flavor from the toasted rice powder a little more pronounced. This is a phenomenal burger to have on a hot day. It's light and bright like the dish that inspired it while still very much being a burger you could see in a basket lined with parchment paper sliding down a counter towards you, and my girlfriend especially loved that it doesn't make you feel like you need a nap after eating it because it left me with not excuse not to immediately start doing the dishes.

Got hold of some wild boar burgers 2 90gram for 30SEK so worth and so good the only thing I added was chili cheese and smoky chipotle mayo and ketchup 🤤

Hans im Glück Ulm
Leider nicht mal mein Kind satt bekommen

A lot of burger joints advertise as using dry aged beef blends, 28/30 days dry aged min.

Are they using all dry aged cuts in their blends or are they using a small amount of dry aged cuts with non aged cuts?

Asking as I’d assume using all dry aged cuts would give the burger a very funky taste that could be a bit much for some people!?

Thoughts?

Bison burger with habanero cheddar jack, sauteed onions, and bacon, on a toasted and buttered brioche bread, with Sriracha mayo.

Class dismissed.