Forum Discussion
- Buy Bubba Burgers
jake2250 wrote:
I aint hungry anymore!!
Ah yes, the secret ingredients. I knew I had been leaving something out :BNYCgrrl wrote:
jake2250 wrote:
I aint hungry anymore!!
My life is simplified; been grinding my meat in a food processor for the last decade or so. Some day I'll buy a manual meat grinder but until then the Cuisinart works nicely.
The no black bean patties are just wrong on soo many levels.
I need to work on this more,, I bought a meat grinder for the wifes Kitchen aid mixer.
I have only tried making burger meat twice. first time we mixed sweet Italian sausage with it and then added an egg and some Italian bread crumbs. It was good but tasted faintly like meat loaf.
Last time I had some trimmings from a bulk tri tip pack. So I bought a cheap small rib eye and added a sirloin steak and some tri tip meat to it. Oh,, that was good!
A little lean but good, wife suggested to add some fat to it,, just a little, so I took some bacon fat i had, just a little bit (maple bacon) and added that!! Oh my!! But it had a greasy texture to it and wife only took one bite. I ate half and could see what she meant.
Gotta say,, the dog was my best friend that night!!
When I get the mixture right i will try again.
A work friend just bagged a bore and asked if I wanted some trimmings...
We'll be at it again soon!!- In the spirit of how this thread started I offer this recipe as one of the best burgers I've ever eaten:
Saw this on "America's Test Kitchen" over the weekend and the house's peeps clamoured until I made it.
Serves 4
A mandoline makes quick work of slicing the onion thinly. Squeeze the salted onion slices until they’re as dry as possible, or they won’t adhere to the patties. These burgers are traditionally served with yellow mustard and slices of dill pickle.
Ingredients
1 large onion, halved and sliced 1/8 inch thick
Salt and pepper
12 ounces 85 percent lean ground beef
1 tablespoon unsalted butter
1 teaspoon vegetable oil
4 slices American cheese (4 ounces)
4 hamburger buns, buttered and toasted
Instructions
1. Combine onion and 1 teaspoon salt in bowl and toss to combine. Transfer to colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with ½ teaspoon pepper.
2. Divide onion mixture into 4 separate mounds on rimmed baking sheet. Form beef into 4 lightly packed balls and season with salt and pepper. Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4 inches in diameter.
3. Melt butter with oil in 12-inch nonstick skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes. Place 1 slice cheese on each bottom bun. Place burgers on buns, add desired toppings, and serve.
Test Kitchen Technique: Keys to Fried Onion Burgers
A few tricks helped the onions adhere to the burgers and caramelize rather than burn.
After you’ve salted the onions and squeezed them dry, divide into four piles, place the beef patties on top, and press.
Brown the onion side over gentler medium heat. Then flip the burgers and turn up the heat to sear the beef side.
The burgers were sooooooooo good I dinna have time to take a pic. Yeeeeehup. I live w/ ravening wolves...
Gonna try freezing the burgers with the onions. Can't think of a reason why it wouldn't work.
Oh and I don't have a mandoline so I just thin cut the onions w/ a sharp knife. Found it easiest to do after cutting in half thru the root end and then removing the tops and bottoms. Onion segments separated nicely.
COOK'S NOTES: The onion topped patties freeze very nicely. Will be making another batch next week for summer camping. Just be sure to put squares of waxed paper in between each patty so they'll separate w/ ease. jake2250 wrote:
I aint hungry anymore!!
My life is simplified; been grinding my meat in a food processor for the last decade or so. Some day I'll buy a manual meat grinder but until then the Cuisinart works nicely.
The no black bean patties are just wrong on soo many levels.paulcardoza wrote:
I have a tough time finding any burgers better than your basic frozen Bubba Burger!
Gonna revive a dead thread!!
Just made up two Bubba Burgers!! An I do have to say that they are very good!! Wife was skeptical,she does not like the frozen Angus burgers much.
And when you take a Bubba Burger out of the package it looks pale!
But UUUMMMM Good! Just a little salt and pepper and followed cooking directions!!
Thanks for the recommendation!
Wal Mart was out of them last week but found them today!
Next time I cook 'em I will throw a pineapple slice and some teriyaki sauce on it and make a Hawaiian Bubba Burger!!
Best Hamburg ers!!- Not related to the original post, and maybe the world knows this already, but I recently discovered that a 50:50 ground beef:ground pork mixture makes much better burgers than those I've been making all these years. So much juicier.
- JEEZE somebody's got their panty's in a bunch.
- Just found out Wal Mart near me has Bubba Burgers, and they are round,, On my way now to get some!! That silicone burger mat from Amazon is in route as we speak,well see who's is the best hamburg!!
