Burgers, stuffed or not

Discussion in 'Food & Cooking' started by dagger, Jan 4, 2015.

  1. dagger

    dagger

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    Big difference between Omaha Steak burgers and BJs. BJs are to tuff and dry and it doesn't matter if eaten off the grill or reheated. I'm talking the fresh made burgers not frozen discs. I found adding some gelatin with an egg makes chop meat much more moist and not tuff. So bought a Bellmain burger press and I will be buying the chopmeat mixing with the dissolved gelatin and pressing my own burgers.

    Amazon also offered in a package deal Cuisinart CSBP-100 3-in-1 Stuffed Burger Press. Nevef had a stuff burger so why would I. What is the different between stuffing inside burger or just chopping the fixing up and mixing them into the meat.
     
    Last edited: Jan 4, 2015
  2. phatch

    phatch Moderator Staff Member

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    Read up on the Juicy Lucy. It's not to my taste, but it's probably the best known stuffed burger. 
     
  3. ordo

    ordo

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    Wow! Just learned about Juicy Lucy. Thanks Phatch. Have to try it.

     
  4. pete

    pete Moderator Staff Member

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    I'm not a big fan of stuffed burgers-would rather just put the stuff on top so that I can cook my burger how I like it without having to worry is the the stuffing will get hot enough or done enough.

    Why are you adding gelatin and egg to your burgers?  If you use the right mix of meats and fat (and grind properly) you shouldn't need all those additives for burgers.
     
  5. dagger

    dagger

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    I bought a kitchen aid stand mixer with all the attachments to grind chop meat but never tried it, not sure what to use. I figure it would cost more than buying ground meat at BJs or Costco.
     
  6. teamfat

    teamfat

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    Grinding it yourself gives you a better idea of what exactly is in there. And you can tailor it to your taste. You might like, say 60% chuck for fat and texture, 40% sirloin for its flavor. And if you are into it, you can grind the meat with chunks of onion and garlic right in, for example. Or maybe chunks of bacon. And whenever there is a big E. Coli recall, it is always from preground products, it seems.

    Personally I favor rather plain, straightfoward burgers, mostly ground chuck, adding flavor from toppings and sauces. But I have been thinking of trying some with bacon ground in and a blue cheese stuffing.

    mjb.
     
  7. koukouvagia

    koukouvagia

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    I'd rather have the cheese on top but I've been know to stuff my burgers with a pat of compound butter.
     
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  8. french fries

    french fries

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    I once was served a burger stuffed with foie gras in a fancy restaurant, it was delicious. 
     
  9. mike9

    mike9

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    I like my toppings on top I never really cared for a stuffed burger.
     
  10. pete

    pete Moderator Staff Member

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      I would set aside my general dislike of stuffed burgers for this!!!!  /img/vbsmilies/smilies/biggrin.gif
     
  11. phatch

    phatch Moderator Staff Member

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    I want to revisit the stuffed foie gras burger from a more technical standpoint. What doneness would try to achieve? Would you precook the foie gras? how thick would the foie gras be? How thick the entire burger? Would you use a leaner grind to counter the fattiness of the foie gras? 

    I've never had foie gras because I don't get along with liver that well. So these questions interest me as I have no idea how to approach such a burger. 
     
  12. teamfat

    teamfat

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    Could be a worthy goal for the mince challenge.

    mjb.
     
  13. french fries

    french fries

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    foie gras and liver are almost different animals, really. The burger I had was very, very good. In fact it was a slider, part of an "assiette de boeuf" which was a trio, I think a braised short rib, a seared filet and the slider. The slider was, by far, the shining star of the plate. 

    I honestly don't know wether the foie gras was cooked or raw, I would say it was raw. The burger was a perfect medium-rare. It was a tiny little slice, maybe about 1/2" thick, 1" square surface. Maybe a bit smaller than that. I wouldn't use a leaner grind, I don't think it would hold together. I say embrace the fat. You're not trying to make this into something balanced. It's fat, luxurious, smooth, scrumptuous.... go with it. Eat shredded carrots the next day. /img/vbsmilies/smilies/wink.gif