Onion burgers tonight…

4,233 Views | 24 Replies | Last: 3 yr ago by DiskoTroop
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:27p, 8/3/22
I'll take pictures of the finished product later.
Reply Quote
3
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:24p, 8/3/22
AG
Nice start
Reply Quote
Agasaurus Tex
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:58p, 8/3/22
AG
Is that queso in the container on the left?
Reply Quote
1
Matsui
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:15p, 8/3/22
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Agasaurus Tex • 7:37p, 8/3/22
Agasaurus Tex said:
Is that queso in the container on the left?


No sir. Home made burger sauce similar to McD's Special Sauce.
Reply Quote
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:37p, 8/3/22



Reply Quote
27
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:38p, 8/3/22
Came out really good!!
Reply Quote
1
Matsui
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:53a, 8/4/22
AG
Looks outstanding!
Reply Quote
1
aggiedadofpanda
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
12:07p, 8/4/22
AG
Those look amazing
Reply Quote
beagle2009
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
1:26p, 8/4/22
AG
Those look awesome! I love the HC Black seasoning and use it all the time. Can't believe I haven't thought about it on a burger.
Reply Quote
LCE
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:10a, 8/5/22
AG
Visited Andalusia Whiskey in Blanco and they use the HC Black on the rim of their version of a Bloody Mary.

Bought it for that reason alone and really don't like salt etc on the rim of glass, but it's good.
Reply Quote
2
Bruce Almighty
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
11:13a, 8/5/22
AG
Are onion burgers having a moment? I know they are an Oklahoma thing, but I've been seeing these everywhere lately.
Reply Quote
1
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
11:39a, 8/5/22
Yeah, about two years ago George Motz sorta crowned them the best burger in America. Since then everyone is kinda jumping on the wagon.
Reply Quote
1
Sazerac
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
11:55a, 8/5/22
AG
Smash burger game is strong.
1/4 lb each patty?
Reply Quote
1
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Sazerac • 9:35p, 8/5/22
Sazerac said:
Smash burger game is strong.
1/4 lb each patty?

Each ball was around an eighth of a pound so yes as a double burger it was around a quarter pound cooked weight.
Reply Quote
Ag MD 84
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:44p, 8/5/22
AG
great looking burgers, what kind of cheese did you use, what kind of pickle (type, source) and what's in your "secret" sauce? thanks
Reply Quote
1
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:14p, 8/5/22
Cheese is HEB Deli Hill Country Fair white American cut in a 2.

Pickles are HEB True Texas BBQ pickles (they sell them by the quart.)

Burger sauce:

McDonalds Special Sauce copy

* 1/2 cup quality mayonnaise
* 2 tablespoons dill pickle relish (you can also use sweet pickle relish and omit the granulated sugar)
* 1 tablespoon finely minced onion
* 2 tablespoons natural ketchup or barbecue sauce , optional for a different flavor variation
* 2 teaspoons yellow mustard
* 1 teaspoon white vinegar
* 1 teaspoon granulated sugar
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
Reply Quote
6
dr_boogs
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to DiskoTroop • 2:54p, 8/6/22
AG
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?
Reply Quote
schmendeler
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
4:57p, 8/6/22
AG
Reply Quote
1
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to dr_boogs • 5:12p, 8/6/22
dr_boogs said:
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?


Put a ball of meat on the griddle and about a half cup of very thinly sliced onions on top of it. Place a piece of parchment paper on top and smash down with a nice heavy bacon press. I have a cast-iron bacon press made by Lodge that does very well. The parchment paper keeps it from sticking to the press and everything comes out very nicely.

Lodge L6BP 6.25 Inch Seasoned Cast Iron Burger Press, Black https://a.co/d/hkQIXyk
Reply Quote
1
1 edit
Sazerac
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:22p, 8/6/22
AG
Press or this
Mercer Culinary Hell's Handle Heavy Duty Turner/Spatula, 6 Inch x 5 Inch
https://a.co/d/7sXgV1S
Reply Quote
Jackal99
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Ag MD 84 • 11:45p, 8/6/22
AG
Ag MD 84 said:
great looking burgers, what kind of cheese did you use, what kind of pickle (type, source) and what's in your "secret" sauce? thanks


Wondering all those, too. Not all heroes wear capes.
Reply Quote
SoTxAg
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
2:32p, 8/7/22
AG
Did these today, good stuff.
Reply Quote
schmellba99
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to DiskoTroop • 11:59a, 8/11/22
AG
TheFunnierPhideaux said:
dr_boogs said:
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?


Put a ball of meat on the griddle and about a half cup of very thinly sliced onions on top of it. Place a piece of parchment paper on top and smash down with a nice heavy bacon press. I have a cast-iron bacon press made by Lodge that does very well. The parchment paper keeps it from sticking to the press and everything comes out very nicely.

Lodge L6BP 6.25 Inch Seasoned Cast Iron Burger Press, Black https://a.co/d/hkQIXyk
Other way of doing it is to put the ball down and let it sear for a little bit - maybe 20 seconds. Flip over and press on the small cooked area. It won't stick to the press or spatula at all, works like a charm.
Reply Quote
4
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to schmellba99 • 2:14p, 8/11/22
schmellba99 said:
TheFunnierPhideaux said:
dr_boogs said:
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?


Put a ball of meat on the griddle and about a half cup of very thinly sliced onions on top of it. Place a piece of parchment paper on top and smash down with a nice heavy bacon press. I have a cast-iron bacon press made by Lodge that does very well. The parchment paper keeps it from sticking to the press and everything comes out very nicely.

Lodge L6BP 6.25 Inch Seasoned Cast Iron Burger Press, Black https://a.co/d/hkQIXyk
Other way of doing it is to put the ball down and let it sear for a little bit - maybe 20 seconds. Flip over and press on the small cooked area. It won't stick to the press or spatula at all, works like a charm.
Now that's a handy tip.
Reply Quote
1
Refresh
Page 1 of 1
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.