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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-23-2013, 02:35 PM | #1 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Do you think this burger would have won the burger throwdown?
Take a look at this Brethren.
What Does a $100,000 Burger Taste Like? http://shine.yahoo.com/shine-food/wh...162156651.html The recipe. 7 Train Caramelized Green Curry Burgers with Crispy Watercress Salad, Roasted Cashews, and Minted Basil Aioli Recipe by Erin Evenson Makes 6 burgers Ingredients GREEN CURRY GLAZE 1 cup coarsely chopped fresh cilantro 3 tablespoons grated fresh ginger 2 jalapeño chiles, stemmed and coarsely chopped 2 fresh kaffir lime leaves 1 stalk lemongrass, outer layers discarded, bruised with the back of a chef’s knife and chopped 1/3 cup coconut milk 1/3 cup low-sodium soy sauce 3 tablespoons honey 2 tablespoons Asian toasted sesame oil 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt MINTED BASIL AIOLI 1 cup homemade or good-quality mayonnaise 3 cloves garlic 1/2 cup fresh basil leaves 1/2 cup fresh mint leaves 6 slices pancetta CRISPY WATERCRESS SALAD 3 1/2 cups canola oil 1 cup rice flour 1 cup chilled seltzer water 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 heads (bunches) young watercress, stem ends trimmed 3 shallots, thinly sliced Zest and juice of 1 lime 1 tablespoon unseasoned rice vinegar 2 teaspoons low-sodium Thai fish sauce 1/2 teaspoon sugar 1 teaspoon Sriracha hot chile sauce PATTIES 2 pounds ground chuck Fat from cooking pancetta (above) Vegetable oil, for brushing on the grill rack 6 French sandwich rolls, split 1 1/4 cups chopped roasted salted cashews Instructions Heat a gas grill to medium-high. To make the glaze, combine all of the ingredients in a blender and blend until completely pureed. Pass the mixture once through a sieve to remove any errant chunks, cover, and set aside. To make the aioli, combine all of the ingredients in a food processor and process to a smooth paste. Transfer to a bowl, cover, and refrigerate until assembling the burgers. Place a large, high-sided, cast-iron skillet on the grill rack. Add the pancetta and cook until crisp, 7 to 8 minutes. Transfer to paper towels to drain and pour the fat from the skillet into a large bowl; reserve. To make the salad, return the skillet to the grill, add the canola oil, and heat until shimmering, about 325 degrees F. Combine the flour, seltzer water, baking powder, salt, and pepper in a large bowl and whisk to blend well. Add the watercress and stir to coat. Add the shallots to the hot oil and fry until golden brown and crisp, 30 to 45 seconds. Transfer to paper towels to drain. Working in small batches, remove the watercress from the batter, allowing excess batter to drip back into the bowl, and fry until golden brown and crisp, 45 to 50 seconds. Transfer to paper towels to drain. In a small bowl, whisk together the lime zest and juice, vinegar, fish sauce, sugar, and hot sauce until combined. Set aside. To make the patties, add the chuck to the bowl containing the reserved pancetta fat and combine using your hands. Form the meat into 6 equal patties that are slightly larger in circumference than the buns. Brush the grill rack with vegetable oil. Place the patties on the rack and cook for 4 to 5 minutes, or until juices begin emerging from the top of the patties. Baste the patties liberally with the glaze, turn, and douse the other side with the remaining glaze. Grill for 4 to 5 minutes longer (for medium-rare) or until desired doneness. Transfer the patties to a plate to rest until assembling the burgers. Grill the rolls, cut side down, until they are toasted lightly. Place the cashews on a plate. Spread the cut sides of the rolls with the aioli and dip each roll top, aioli side down, into the cashews, pressing gently to make sure that the nuts adhere. To assemble the burgers, combine the fried shallots and watercress in a large bowl and toss to combine. Drizzle the lime dressing over the mixture and toss again. Place a pancetta slice on each bottom bun, followed by a patty. Place a mound of the watercress salad atop each patty. Finally, add the cashew-crusted bun tops. Serve immediately.
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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05-23-2013, 02:51 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, I don't get it, maybe if I ate it. I know those elements though, I can't say that it strikes me as a great burger.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-23-2013, 02:56 PM | #3 |
On the road to being a farker
Join Date: 01-14-13
Location: Forked river NJ
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To much work for a burger to me the best burgers are usaully the simplest.
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22.5 Weber Kettle,BWS Fatboy,[COLOR="lime"]Super Fast Lime Green Thermapen[/COLOR],Stok Tower Grill,and iGrill |
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Thanks from:---> |
05-23-2013, 03:10 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Sure as heck don't look like a HAMburger to me.
Hold the nuts on mine please.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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05-23-2013, 03:14 PM | #5 |
Found some matches.
Join Date: 02-06-13
Location: Union, MO
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Yes, I looked at the ingredients and thought "WoW" that does not look any any hamburger I have ever eaten, let alone be worth a 100k prize. Makes me wonder what the other 3000 types of burgers got beat were like.
This is one of those things that just make ya go "Huh?" Mike |
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05-23-2013, 03:17 PM | #6 |
On the road to being a farker
Join Date: 06-24-10
Location: Parker, CO
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31 ingredients..... PLUS the meat.
No thanks.
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UDS / Jambo Backyard / Red Thermopen |
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05-23-2013, 03:32 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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This former hippie finds it too hippie. OK, I never was a real hippie. I bathed.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-23-2013, 03:37 PM | #9 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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doesn't sound very good to me
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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05-23-2013, 03:41 PM | #10 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Was this a burger or a thai food contest?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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05-23-2013, 03:58 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Looks likes burger with some type of cole slaw at first glance. Can't give it much for presentation.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-23-2013, 04:00 PM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I think it was a "Why The FARK Would I Make That?" contest.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
05-23-2013, 04:13 PM | #14 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Post a cook thread if you do! Don't forget to time it.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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