Posts Tagged ‘Homemade’

The Tasty burger

 The Tasty burger

If you listen to the podcast at majornelson.com, there’s a good chance you’ve heard my friend stepto talk about Tasty.  Tasty was a local grass-fed Red Angus, half of whom now lives in his freezer.

Last week he hooked me up with a pound of ground Tasty, along with a warning to mix it with something fatty as it’s very lean.  It certainly looked and felt different than the ground beef that I’m used to.  I picked up half a pound of chuck at Whole Foods which I then ground myself (Kitchenaid, 1/4″ die, two passes) and mixed with Tasty.

I decided to keep things simple to make it easier to discern how this meat was different from what I’m used to.  This was a basic cheeseburger using Tillamook medium cheddar, with no accompaniments except for ketchup.  The bun was a Rudi’s organic white that was briefly toasted in the oven.  It was cooked smashburger style on the stove.  Since I’ve had a number of folks ask what that is, here’s the quick-and-dirty version: 

  • Form a 1/4lb patty that’s shaped like a hockey puck
  • Place on the cooking surface and don’t touch it for a couple minutes
  • Smash it down with a spatula, flip, and cover with cheese.
  • Cover the burger for two minutes or so to melt the cheese, then plate.

+ Really good beef flavor, nice texture, nice char.

– Even mixed with chuck, it was still too dry for my burger palate.

Rating: ★★★½☆ 

Done with the usual trimmings this would’ve been a four-star burger.  I think the sirloin/chuck/brisket mix I used last time produced a juicier and superior burger, though.  That’s less about the quality of Tasty than it is about the cut(s?) that went into the ground beef.  I need to get stepto to drop by with some sirloin and chuck so that we can do a fair test… hint, hint.

P.S. Being too lazy to make fries from scratch tonight, those are Alexia garlic and onion fries.

Legit burgers at home.

the dz burger

Being a group of hardcore burger critics, we like to think we know what it takes to make a killer burger.  This weekend we set out to prove it.

The beef was freshly ground just before we cooked it.  It was a mix of roughly 50% sirloin, 30% chuck, and 20% brisket.

The cheese was Beecher’s Flagship.  We had three different kinds of bacon – Whole Foods Maple, Whole Foods Pepper, and Niman Ranch Maple that we pulled from my fridge at the last minute for comparison.  For veggies we had both red and sweet yellow onion, tomatoes, iceberg lettuce, and homemade pickles.  To finish things off there was ketchup, dijon, and a homemade “secret burger sauce”. Finally, the buns – Rudi’s Organic White lightly toasted in the oven.

the array

The patties were formed into 1/4 pound pucks and cooked with the smashburger technique.  As always, it worked beautifully – here’s a look at the patties after flipping and just before I threw the cheese down:

smash

Honestly, it’s difficult for me to find things I’d do differently next time.  I’ve got some ideas but they’re really more for educational “what will happen if I…” purposes than because I think it’ll improve the final product.

+ Amazing beef, cheese, and toppings. A burger done right, IMO.

– Having to clean the kitchen afterwards.

These were certainly the best burgers that I’ve ever made. 

Rating: ★★★★½ 

(if you’re interested, find the full set of photos here.)

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