Hi all... It's been a while since I contributed to this food porn palace. So here it goes... No video this time... Just some pics of what the little lady and I thought were some of the best burgers we have eaten. 3.5 pounds of 80/20 ground beef formed in patties heavily seasoned with Mad Hunky's JAB rub. Vacuum packed with a pat of salted butter on each patty. The hot tub party started at 11 AM this morning. 6 hours @ 129 F. Once the "Evil" Sous Vide process was completed the burgers went into ice water for about 5 minutes. I then drained the juices from each bag into a bowl. I seasoned the burgers with garlic powder, coarse ground pepper and coarse sea salt. Now we have been doing a lot of burgers on the grill so I was thinking how about some burgers done old school in my cast iron skillet. 1st I sautéed some Vidalia sweet onions in butter and garlic over medium heat. Once the onions were done I got my cast iron skillet hot (500 F) and began searing them three at a time.
That juice I drained into a bowl was smelling so damn good I thought to myself... You got to get that juicy nectar back into them burgers... I loaded up my flavor injector and injected that beef juice/butter nectar of the gods back into the burgers.
Just a couple minutes per side. When I flipped them the first time, I added some butter and minced garlic to the skillet. You know... Let them fry in it and get all happy. Next was the addition of medium cheddar. My wife has hers without onions. That allowed me to really pile on the inions. Basically Mayo, Wickles Relish, Jalapeno Hamburger dills, special sauce (mayo, ketchup and relish), BBQ sauce, lettuce and a pile of them caramelized onions. All this was sandwiched between a heated onion bun. We both thought these were the best non-stuffed burgers we have had. Hope you enjoy the pics.
That juice I drained into a bowl was smelling so damn good I thought to myself... You got to get that juicy nectar back into them burgers... I loaded up my flavor injector and injected that beef juice/butter nectar of the gods back into the burgers.
Just a couple minutes per side. When I flipped them the first time, I added some butter and minced garlic to the skillet. You know... Let them fry in it and get all happy. Next was the addition of medium cheddar. My wife has hers without onions. That allowed me to really pile on the inions. Basically Mayo, Wickles Relish, Jalapeno Hamburger dills, special sauce (mayo, ketchup and relish), BBQ sauce, lettuce and a pile of them caramelized onions. All this was sandwiched between a heated onion bun. We both thought these were the best non-stuffed burgers we have had. Hope you enjoy the pics.
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