how to make the best juicy beef burger 3 ways taste test.
how to make the best juicy beef burger 3 ways taste test.
I Show you how to make the best juicy beef burgers in the video. The Bacon Cheddar one was the best . Second best was the regular burger. No need to butter baste a burger unless you love it tasting like a steak . It still was tasty with a hint of butter very Juicy. I also temp my burger now. between 165F - 170F
You will need
-6 Chuck Burgers (80/20 fat content is great for a juicy burger. )
-6 Cheese slices
-Salt and Pepper
-Garlic Powder
-Brioche Buns
For Bacon Cheddar Burger you will need.
-1 Lbs of Ground Beef
-7-8 slices of Bacon Chopped
-1/2 Cup Cheddar cheese
-1/2 Diced onion
-Salt and Black Pepper
It's that simple Just tastes amazing. Yummy Bacon Cheddar Burgers.
I've made these at work a lot. Many places I've worked for in the past had these burger too. Yummy.
#howtomakethebestjuicybeefburger #beefburger3ways #juicybeefburger
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Texas Hot Links - Homemade Sausage Recipe - Smokin' Joe's Pit BBQ
Thank you for watching my Texas Hot Links video. On this video I made a version of the traditional Texas Hot Link and added my spin by using ingredients such as mustard seed, smoked paprika and cayenne pepper for a little heat. The Texas Hot Links are also known as Hot Guts are very popular in East Texas and to be honest, this is a sausage that should be more popular in Texas BBQ joints but it simply isn't. Most BBQ joints make the same old boring jalapeno cheddar sausages. Maybe we can change this.
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Smokin' Joe
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Texas’ Oldest Family-Owned Barbecue — Making Beef Links Since 1912
Patillo’s Bar-B-Q in Beaumont, Texas opened in 1912, making it the oldest family-run barbecue business in the state. In this video from Southern Foodways Alliance, Patillo’s owner Robert Patillo discusses the establishment’s staying power, and it’s local charm.
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Basic thin burger patties, grill or pan
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My previous recipe for thicc burgers:
***RECIPE***
ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person)
cheese slices (American cheese is probably best for thin burgers)
salt
pepper
garlic powder
clarified butter
buns
toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard)
If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel.
If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it.
I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook — they'll be easier to handle cold.
If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke.
When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt — with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily.
When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping — American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes.
Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire.
The Texas Bucket List - Underwood's BBQ in Brownwood
Since 1946, Underwood’s has been known for serving up southern meals with savory BBQ and a substantial amount of sides. This old-school cafeteria is full of smoked meats, sausage, sides, and cobbler, making it an obvious choice for The Texas Bucket List Bite of the Week!