Another Burger Cook

ssv3

ssv3

somebody shut me the fark up.

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I've been doing burgers for over two weeks now. Still haven't decided which one or ones I'm going to enter the throwdowns with but it's been fun playing around. :mrgreen: Plus with the stupid scorching temps what's better than a quick burger cook for these summer nights right?

This last cook a few days ago was ribeye burgers:clap2::clap2:

Deboned the thick cut steaks first

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Ground them up and formed some solid 6.5 oz patties

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Seasoned with Casa seasoning from Albukirky

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Grillgrates upside down on the gasser high heat

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I've been into the classic cheeseburgers lately with butter lettuce, tomatoes, pickles, onions, mayo, mustard, colby and American cheeses

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Served with a nice cold hazy ipa

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Oh yeah! :clap2::clap2:

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Can't beat a nice, fatty, juicy ribeye burger :nod:

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Thanks for looking!
 
Oooohhhh...a ribeye grind and Albukirky rub, I bet it tasted better than it looks :thumb: and an IPA to wash it all down.

I need to re-up my Albukirky supply one of these days.
 
Looks mighty tasty! Classic cheeseburger is meant to be eaten outside on a paper plate with a cold beer.
 
Nice looking burger. I never get tired of them in general and yours - its looks great!
 
Czarbecue said:
You got some cajones. How many patties did that $40 steak yielded?
Click to expand...

It’s still steak it’s just in burger form :becky: I’ve had ribeye and filet into my burger mix lately, yes it costs more than buying or grinding ground chuck but it’s worth it. Consider that you pay $10-12 for a 6-8oz burger at a restaurant and then extrapolate that to price per pound, you’re still coming out ahead even grinding $15/lb ribeye and getting a much better burger :thumb:
 
sudsandswine said:
Oooohhhh...a ribeye grind and Albukirky rub, I bet it tasted better than it looks :thumb: and an IPA to wash it all down.

I need to re-up my Albukirky supply one of these days.
Click to expand...

Thanks Suds!

Love all combos like chuck, brisket, flap, tri tip etc etc but nothing beats a straight ribeye grind. Steak and burger in on.
 
Czarbecue said:
You got some cajones. How many patties did that $40 steak yielded?
Click to expand...

There were two steaks actually. :becky: After deboning and trimming it yielded about 4.5 lbs ground beef. Made a dozen 6.3 to 6.5oz patties.

Here's the kicker though, I paid $5.77/lb since they were on sale. I figured why pay $6/lb for chuck when you can get ribeyes for less. :nod:
 
sudsandswine said:
It’s still steak it’s just in burger form :becky: I’ve had ribeye and filet into my burger mix lately, yes it costs more than buying or grinding ground chuck but it’s worth it. Consider that you pay $10-12 for a 6-8oz burger at a restaurant and then extrapolate that to price per pound, you’re still coming out ahead even grinding $15/lb ribeye and getting a much better burger :thumb:
Click to expand...

This!

Well said Suds! Especially that I grabbed the ribeyes on sale for $5.77/lb. Less than chuck.
 
ssv3 said:
This!

Well said Suds! Especially that I grabbed the ribeyes on sale for $5.77/lb. Less than chuck.
Click to expand...

This guy's no idiot... Well done Sako!

Never thought of using Ribeyes. Enough fat in there for burgers?
 
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