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#1 2014-08-23 13:15:29

Bop
Member
Posts: 7661

Film Noir Buff Hamburger Talk sub-forum

I thought it sounded like a good idea.

 

#2 2014-08-25 12:38:34

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum

For 2 8oz burgers...

8oz lean chuck, ground once thro' a 3/16"ths plate
8oz boneless short rib, ground twice thro' a 9/64"ths plate ( this helps get better fat distribution )

roughly mix and form into 2 patties.
Cook to a medium-rare in a heavy iron skillet so the fat renders out and then 'confit's the burger in it's own meaty juices.

Condiments/additions need to be umami rich flavours for me,
caramelised onion is always a welcome presence.

For the bun, I'm still undecided but not keen on brioche/enriched style buns that seem to be popular nowadays.


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#3 2014-08-25 12:44:15

doghouse
Member
Posts: 5147

Re: Film Noir Buff Hamburger Talk sub-forum


Hide thy infants, hide thy Lady, and hide thy husband, alas they art forcing sexual intercourse upon the entire populace. - Wm Shakespeare

 

#4 2014-08-25 12:48:51

4F Hepcat
THE Cat
Posts: 14333

Re: Film Noir Buff Hamburger Talk sub-forum

Haven't we been here recently with the Frank Sinatra recipe for beefburges?


Vibe-Rations in Spectra-Sonic-Sound

 

#5 2014-08-25 14:59:29

Bop
Member
Posts: 7661

Re: Film Noir Buff Hamburger Talk sub-forum

 

#6 2014-08-25 16:12:06

marlowe v2.0
Member
Posts: 477

Re: Film Noir Buff Hamburger Talk sub-forum

The very best burger you could ever possibly have would be made by me and involves caraway, bacon, shallots, apples, gruyere, and a special sauce.

Last edited by marlowe v2.0 (2014-08-25 16:13:31)

 

#7 2014-08-25 22:36:32

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum


"bow wow wow yippie yo yippie yay"

 

#8 2014-08-25 23:00:25

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum


"bow wow wow yippie yo yippie yay"

 

#9 2014-08-25 23:02:54

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum

http://www.theparisreview.org/blog/2013/09/16/hemingways-hamburger/


"bow wow wow yippie yo yippie yay"

 

#10 2014-08-25 23:29:53

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum


"bow wow wow yippie yo yippie yay"

 

#11 2014-08-26 03:21:57

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#12 2014-08-26 08:19:27

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum


"bow wow wow yippie yo yippie yay"

 

#13 2014-08-26 08:30:45

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum

^ cheers for the props on the burger recipe,
been messing around with a few for years but that one makes the most consistent 'meaty tasting' burger for me.

on the bun issue stanshall, it's a bit of a palaver to make but these potato buns work great.

http://www.kingarthurflour.com/recipes/hamburger-potato-buns-recipe

the butter glaze on the top isn't as extreme as the egg washed bun, but gives a nice subtle texture crackle on first bite.


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#14 2014-08-26 09:00:27

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum


"bow wow wow yippie yo yippie yay"

 

#15 2014-08-26 09:09:37

doghouse
Member
Posts: 5147

Re: Film Noir Buff Hamburger Talk sub-forum

Martins Potato Rolls are like crack. God damn I love those things.


Hide thy infants, hide thy Lady, and hide thy husband, alas they art forcing sexual intercourse upon the entire populace. - Wm Shakespeare

 

#16 2014-08-26 09:30:35

Kingston1an
Member
Posts: 4109

Re: Film Noir Buff Hamburger Talk sub-forum

Wetherspoons chicken burger.

Comes with free pint of Guinness for not much money and not too many calories.

Staves off hunger pangs when proper meal not available.


"Florid, smug, middle-aged golf club bore in this country I'd say. Propping up the 19th hole in deepest Surrey bemoaning the perils of immigration."

 

#17 2014-08-26 09:45:23

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum

Last edited by Acton_Baby (2014-08-26 09:46:18)


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#18 2014-08-26 09:49:52

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#19 2014-08-26 09:57:29

doghouse
Member
Posts: 5147

Re: Film Noir Buff Hamburger Talk sub-forum


Hide thy infants, hide thy Lady, and hide thy husband, alas they art forcing sexual intercourse upon the entire populace. - Wm Shakespeare

 

#20 2014-08-26 10:05:44

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum


"bow wow wow yippie yo yippie yay"

 

#21 2014-08-26 10:21:16

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#22 2014-08-26 10:31:46

Acton_Baby
Member
From: West London
Posts: 3848

Re: Film Noir Buff Hamburger Talk sub-forum

Back to the burger,
The vegetable/salad components :

What kind of lettuce, if any ?
Do you add a slice of tomato ?
Raw onion, heresy or heroic ?
The sliced pickle, a bonus or a bummer ?

Do some combinations, tho' tasty, have inherent structural problems causing  'layer shift issues' in the architecture of the burger ?


"I have about 100 pairs of pyjamas. I like to see people dressed comfortably."
Hugh Hefner

 

#23 2014-08-26 12:23:53

stanshall
Member
From: Gilligan's Island
Posts: 12991

Re: Film Noir Buff Hamburger Talk sub-forum

Last edited by stanshall (2014-08-27 08:35:49)


"bow wow wow yippie yo yippie yay"

 

#24 2014-08-26 18:00:45

TheExpandingMan
Member
Posts: 841

Re: Film Noir Buff Hamburger Talk sub-forum

Smashing a burger with your spatula, provided it's done correctly, is perfectly acceptable.

The Maillard reaction, the browning of food when heated (caramelization), is what gives a burger or a steak that delicious crusty outside that tastes so delicious.  To maximize this, you want the maximum surface area of your meat (snicker) exposed to the greatest amount of heat. 


This method will not work on a grill.

To do this, get your pan or griddle hot, like real hot.  Roll your burger meat into a ball, use about 1/3 pound per ball (snicker again).  Drop the ball onto the hot-ass pan and immediately squash it into a burger shape with your spatula.  Hold it down there, like you are putting a Macanudo out in the armpit of a guy who owes you large money.  Ten seconds should do it.

Now, the important part.

Have a drink.  A nice, large cold one.  Maybe a Vesper, or some other three-plus ounce Martini-type drink.  Drink it and then go back to the burger.  Try to flip it, if you have to scrape the spatula on the pan to free the burger, you need to wait a little longer.  The magic heat goblins that enable the Maillard reaction still have a tight grip on your meat (seriously, no one's laughing right now?).  These fuckers will let go when they're good and ready, and not a second before.  Have another drink while testing your burger for flipability.

Once you can flip it, do so.  Pressing the other side isn't nearly as violent as the first flip.  You aren't shaping the burger; unless you're a limp-wristed type, the burger should be sufficiently flat.  This pressing should be gentle but firm, more like putting a Virginia Slim out on the belly-button of a chick that's into that sort of thing.  You don't want to press any of the fat out of the burger, just press the surface of the meat down so the Maillard goblins can get a good hold on it.  Let them do their thing, they know what's up.

Check for doneness by poking the middle of the burger with your finger.  The softer the burger, the rarer.  I like mine with a little pink in the middle.

As the redoubtable stanshall said above, slap it on a bun and put whatever you want on the thing and eat it.

 

#25 2014-08-26 18:07:52

Jeff Reed
Member
From: Brooklyn, New York
Posts: 991

Re: Film Noir Buff Hamburger Talk sub-forum

 

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