Awesome!

In NOLA, we can get 1/3 ground beef, 1/3 ground pork, and 1/3 ground veal in one package. Makes great burgers. Those smashed on the flat top look awesome!

Man that looks good OP! I smoked some Oryx burgers cut with 25% brisket and they were amazing. Think im gonna try your recipe with the oryx next!!! Its so lean, hopefully the onions and griddle fat will help keep it at medium.

Not supposed to try to cook a smash burger medium

GAC06 said:

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Not supposed to try to cook a smash burger medium

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Interesting. Then good....makes it easier to get it right. Never done one. I like thick patties, but can appreciate a thin smash every once in a while.

Looks very similar to how the head chef made the burger at the end of the MENU movie. I have made a few like that and they were tasty.

Did you smash then add onions or add onion on the ball then smash? I've been meaning to make these for a while. Maybe this weekend.

RK said:

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Did you smash then add onions or add onion on the ball then smash? I've been meaning to make these for a while. Maybe this weekend.

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Exactly copied as in the video

One of the great ironies with burgers is that fast food companies often create very good burger concepts but fail to execute them well. Whataburger may be the most prolific of adding toppings to disguise the fact that their burger is actually terrible. So in today's edition, I re-create the Monterey Melt. Back by popular demand and outstanding when done correctly.

Two (prime) beef patties, Monterey Jack and American cheeses, grilled onions and (Red and Green Hatch) peppers, and topped with (Roasted) Jalapeño Ranch sauce

Does anyone mix finely diced onions, as well spices, into the burger itself? I like to mix salt, pepper, garlic powder directly into the meat. And finely dicing onions I feel gives it some good flavor as the onions release some juice during cooking. If you've got good quality beef it can take away little from the pure beef flavor. But I don't really buy any type of special ground beef.

bigtruckguy3500 said:

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Does anyone mix finely diced onions, as well spices, into the burger itself? I like to mix salt, pepper, garlic powder directly into the meat. And finely dicing onions I feel gives it some good flavor as the onions release some juice during cooking. If you've got good quality beef it can take away little from the pure beef flavor. But I don't really buy any type of special ground beef.

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Best homemade burgers I've ever made or eaten else where had grated onion, garlic, Worcestershire, and either Montreal or other seasonings. Always a notch above the basic S&P burgers I've ever. One of my biggest complaints about burger restaurants regardless of quality of beef is how under seasoned they make the burgers.

Yeah, agreed. Perhaps it's because I grew up eating lots of ethnic foods, but simple salt and pepper rarely does it for me.

Also, try doing a mix of ground lamb with your beef. Gives it some good flavor as well.

If I'm grinding my own meat to make burgers, I don't mix anything in. By the time you're done mixing in all the seasonings, you've created a sausage or meatloaf. Those are fine and good in their own right, but if I'm making burgers, I want to taste the beef. Plus, if you enjoy a medium rare to medium burger, none of those seasonings have cooked. Just use enough salt and pepper on the outside (or whatever seasoning you want to use), and go from there.

bigtruckguy3500 said:

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Does anyone mix finely diced onions, as well spices, into the burger itself? I like to mix salt, pepper, garlic powder directly into the meat. And finely dicing onions I feel gives it some good flavor as the onions release some juice during cooking. If you've got good quality beef it can take away little from the pure beef flavor. But I don't really buy any type of special ground beef.

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My grandmother use to make hamburgers by adding Lipton onion soup mix for seasoning. I'm sure others had them that way growing up.

FIDO*98* said:

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Please start a separate meatloaf on a bun thread

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Lol! That was the '60s and 70's version of a homemade burger.

FIDO*98* said:

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One of the great ironies with burgers is that fast food companies often create very good burger concepts but fail to execute them well. Whataburger may be the most prolific of adding toppings to disguise the fact that their burger is actually terrible. So in today's edition, I re-create the Monterey Melt. Back by popular demand and outstanding when done correctly.

Two (prime) beef patties, Monterey Jack and American cheeses, grilled onions and (Red and Green Hatch) peppers, and topped with (Roasted) Jalapeño Ranch sauce

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Would love to see a play by play of this one. What's the roasted jalapeño ranch sauce recipe? Your food looks incredible, love following these threads.

I took a single jalapeño and roasted it over one of my burners then foil wrapped it and popped it in the toaster at 3:50 for another 10 minutes to soften. I peeled and seeded
the jalapeño and put it in my mini prep with 1/4 cup of buttermilk and pured. I then added that mix to about 3/4 cup of mayo along with salt, pepper, garlic powder, and onion powder.

rilloaggie said:

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HtownAg92 said:

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I pressed fresh peeners into the meat

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Sounds more appropriate for a "dear penthouse" forum??

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Dangit, missed the opportunity for the double entendre joke.

"I pressed fresh peeners into the meat. I also added fresh jalepenos to the burger patties."

My favorite burger is:

1/2 ground beef 80/20
1/2 hot pork sausage
Some dales low sodium sauce
Sriacha
Red Curry paste
Tony's
Garlic Salt
Chili Powder
Cumin
Lemon pepper

It's delicious.