The wife said she wanted burgers for her birthday, which was convenient considering I just made the Red Onion Jam using my new
vacuum concentration setup.
The cheese was the CS swiss slices, which were tasty, but demonstrated the need for Sodium Hexablergamate. So I finally caved and bought some for next time.
Patty was 50% chuck, 25% short rib, 25% ribeye, sous vide at 55C for just under an hour. Then deep fried at 425C for about 30 seconds. Juicy, red inside with a rich, deep brown crust. Tons of meaty flavor. Every time I make something with it, the meat grinder proves to be one of my best purchases.
Red Onion Jam. Killer
Clausen dill pickles sliced <1mm thick on a mandoline and tomato slices.
Wonderbread hamburger buns because... well because that's all the store had. Toasted.
McDonald's french fries a la Kenji at SeriousEats.com. Heinz ketchup because there is no substitute for perfection.
Ever since I started making burgers from scratch, the crap you get at restaurants makes me angry. We calculated these out to costing about $5-6 per burger, and that's buying small-scale (enough for 6 burgers). Why do I spend $14 (or worse, $17-20 in England) for a patty that, even when cooked well, tastes like nothing?
