Thighburgers Don't Sizzle

Discussion in 'Food & Cooking' started by redbeerd cantu, Jan 26, 2014.

  1. redbeerd cantu

    redbeerd cantu

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    I'm developing my menu for my food truck.  Of the items is a thighburger.

    I skin and bone-out the chickens' thighs (save the skin to make de-lish chicharrones), then course-grind the meat.

    I apply my magical herbs and spices, eggs to bind, some flax seed, and a touch of olive oil for some fat content.

    When I throw them on my grill at home, I get no sizzle.  When I throw them on the lava rock chargrill at work, they don't sizzle.

    Neither do they drip juices.  This is a particularly annoying fact, as I use the running juices to determine when burgers are done cooking.

    I am forced to cheat; I sacrifice the largest patty by cutting it to check the center, this lets me know when the rest are done.  This makes me feel horrible.

    They come out good.  Tasty.  Wonderful.  But they lack a touch of juicy.  They are not dry, but they don't sweat.  I believe the juicy is a major part of the beauty of the burger.

    So, how do I get them juicy?  How do I make them sizzle?

    Help?  Anyone?

    Bueller...?

    Thx.

    Pic related

     
    Last edited: Jan 26, 2014
  2. jdndaddy

    jdndaddy

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    They need some type of animal fat content added related to what you are trying to achieve with the dish imo that olive oil just won't replicate. Maybe trimmings from another dish you make on your food truck?
     
  3. koukouvagia

    koukouvagia

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    Grind the chicken skin into the meat mixture.  Why are you adding flax seed?  I'm willing to bet that's contributing to the dryness.  

    Use a thermometer to check the temperature.  After a while you'll be able to gauge the temperature better without it.  
     
  4. zagut

    zagut

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    Go ahead and add the skin and any fat found on the thigh.

    I was taught that fat is flavor.

    Add bacon fat if needed because the juicy you seek is fat. /img/vbsmilies/smilies/thumb.gif
     
  5. jdndaddy

    jdndaddy

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  6. redbeerd cantu

    redbeerd cantu

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    Thank you, everyone, for your responses.

    jdndaddy, I'm gonna try the eggplant puree for the moisture.

    Thx!
     
  7. jdndaddy

    jdndaddy

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    Anytime man, that's what this community is for.
     
  8. redbeerd cantu

    redbeerd cantu

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    So today I gave the thighburger another test run.

    No skin. Kept the fat on the thigh. No flaxseed.

    Oven-broil and pan fry with 50/50 butter/olive oil.

    Juicyness. I was able to see the bubbling as they broiled in the oven.

    Can't wait to try this on the grill and char-broiler!

    Peace.
     
  9. koukouvagia

    koukouvagia

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    Glad it worked out.
     
  10. jdndaddy

    jdndaddy

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    Hell yeah man.
     
  11. helloitslucas

    helloitslucas

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    We would all love pictures! 
     
  12. ordo

    ordo

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    I have memories of the best chicken burguer i made in my life. I used the skin to make cracklings (oven, not fried). Then i mixed the skin cracklings with toasted garlic and pepper flakes. The burguer was made with ground thighs, a good amount of lard, bacon and the cracklings mix.
     
  13. helloitslucas

    helloitslucas

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    That sounds amazing @ordo  ! That made me think of my favourite BBQ place in Iowa.
     
  14. redbeerd cantu

    redbeerd cantu

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    How long did you bake and at what temp?
     
  15. redbeerd cantu

    redbeerd cantu

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    HelloItsLucas-

    I didn't take pics this time, but I DID freeze some, so I'll snap some next go-round.

    Should be REAL soon.

    Peace.
     
  16. ordo

    ordo

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    At 200°C until golden dry (but not burnt). I placed the skin on a rack to avoid frying it.
     
  17. ordo

    ordo

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    french fries likes this.
  18. french fries

    french fries

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    Wow ordo that looks delicious. I've only made chicken cracklings by gently frying diced chicken skin in its own rendered fat (starting in cold water), a trick I learned from @ChrisLehrer  on this forum. I'll have to try your technique now! /img/vbsmilies/smilies/licklips.gif
     
  19. redbeerd cantu

    redbeerd cantu

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    I am now fantasizing about making chicharrones and placing them on the phreakin' burger!

    This is a very good thing. Will be great for the texture and flavor profile.
     
  20. genemachine

    genemachine

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    Man, I got some thighs of Bresse chicken left in the fridge...  I think I am going with that idea tomorrow.

    Could I persuade you to move your food truck to Nürnberg, Bavaria? I need a good feeding ground close to work... Texas is the Bavaria of the US, anyway. Just get a spot close to the Northeastern rail station.... ;)
     
    redbeerd cantu likes this.