Dr. Trout Bum
09-05-2018, 02:09 PM
With Oakridge Carne Crosta being so good on steak, I wondered how it would go with burgers; specifically smash burgers, since the crust developed via the sear is so important.
So, I decided to give if a shot. I made patties that were flatter than a ball (enabling applying the rub), but still thick enough to allow for smashing the burger on the griddle with a bacon press.
https://farm2.staticflickr.com/1879/44495471881_d4be92ba23_z.jpg
Got the Blackstone heated and ready for action...
https://farm2.staticflickr.com/1850/42686476790_6ed67c6d6f_z.jpg
Burgers on and smashed...
https://farm2.staticflickr.com/1898/42686476430_67f8fa1ec9_z.jpg
And now flipped....notice the difference in the crust between the area the Carne Crosta was applied and where it wasn't...
https://farm2.staticflickr.com/1856/43777779394_5c37590145_z.jpg
I purposely didn't put any cheese on these. I ate two burgers - first one "nekid" - just beef and bun - so I could really gauge the impact on the taste. It was excellent...very "beefy" for lack of a better description. I had another burger dressed with some "fixings" as well.
Thoughts: The burgers (80/20) were excellent! Given the cost of this excellent rub, I would probably only do it if I was really trying to make a real impression. When the fixings are added, the difference is a little more difficult to tell, just because of all the competing flavors.
https://farm2.staticflickr.com/1846/43777777064_a04c69a3bc_z.jpg
It should be noted that my brother-in-law said they were among the best burgers he's had...and they were pretty basic.
So, I decided to give if a shot. I made patties that were flatter than a ball (enabling applying the rub), but still thick enough to allow for smashing the burger on the griddle with a bacon press.
https://farm2.staticflickr.com/1879/44495471881_d4be92ba23_z.jpg
Got the Blackstone heated and ready for action...
https://farm2.staticflickr.com/1850/42686476790_6ed67c6d6f_z.jpg
Burgers on and smashed...
https://farm2.staticflickr.com/1898/42686476430_67f8fa1ec9_z.jpg
And now flipped....notice the difference in the crust between the area the Carne Crosta was applied and where it wasn't...
https://farm2.staticflickr.com/1856/43777779394_5c37590145_z.jpg
I purposely didn't put any cheese on these. I ate two burgers - first one "nekid" - just beef and bun - so I could really gauge the impact on the taste. It was excellent...very "beefy" for lack of a better description. I had another burger dressed with some "fixings" as well.
Thoughts: The burgers (80/20) were excellent! Given the cost of this excellent rub, I would probably only do it if I was really trying to make a real impression. When the fixings are added, the difference is a little more difficult to tell, just because of all the competing flavors.
https://farm2.staticflickr.com/1846/43777777064_a04c69a3bc_z.jpg
It should be noted that my brother-in-law said they were among the best burgers he's had...and they were pretty basic.