Tonight's dinner - burgers

[George K]

I've been meaning to try this for a while.

I made "smashburgers."

Basically, take a pound of 80/20 ground beef, and divide into quarters. Roll each quarter into a ball (loosely) and salt and pepper it.
Put into a cast iron skillet that you've prepared with canola oil, and smash them flat with a spatula.

(I used a stovetop griddle with some bacon grease!)

Let them cook about 3-4 minutes until they release from the skillet, and then flip. Smash them again. More salt and pepper and top with cheese (if you want) for another 3-4 minutes until done.

I cut some red onion, tomato and lettuce for toppings, and I browned some burger buns in a skillet for some texture.

They were wonderful. No need for ketchup or mustard.

[LuFins Dad]

NY Strip, Greek salad, and asparagus (fried up in the left over steak grease on the cast iron skillet).

Followed by a beer...

[George K]

@LuFins-Dad , I LOVE NY Strip Steak. Mrs. George is a filet person, but we manage.

Next time I make steak, I'm going to sear it in some bacon grease because bacon.

[George K]

@George-K said in Tonight's dinner - burgers:

No need for ketchup or mustard.

Unless you're Mrs. George, of course.

[Copper]

@George-K said in Tonight's dinner - burgers:

No need for ketchup or mustard.

For any reason, ever.

[jon-nyc]

We had chicken teriyaki bowls with broccolini over brown jasmine rice.

[Mik]

Smashburgers rock. They get that crispy exterior and edges. Yum.

[89th]

@George-K good post, I feel like there’s a world of phenomenal and somewhat easy burger styles I have yet to try.

@LuFins-Dad yesterday I had the Triple IPA from OConners (sold at Costco) called Pampered Palate. Very good! 10% ABV. Tonight I’m upping the ante with a 120 minute from dogfish. The hop head’s holy grail. I think it’s around 18% ABV.

[Rainman]

BURGERS!!
Finally, talking about Real Food.
Thanks!, glad to feel included, I understand all the words, nothing like "roux" or variations on mispronounced words.

Well, sort of. No talk about fries (yet).

Fries. Fries. . . Deep-fried Fries. Oozing with grease, held on the fry by tons of Katsup, or Catchup, whichever is closest.

Washed down by cool, refreshing, bubbly fizzy Coke (or Pepsi, whichever is closest).

Add a paper towel, and it's heaven.

[Mik]

Had a couple decent IPAs tonight, Pathways Speed Merchant and Fretboard Improv. I stay more in the 6-7% abv range, or session IPAs at home around 4%.

We went to the Golden Lamb after dropping off ballots. Deep fried deviled eggs, salad and a corn chowder. Always delicious.

[LuFins Dad]

@89th is that the beer that’s selling for $32 for a 4 pack at Costco?

[89th]

@Mik i normally target the 6-7% range too, just got a couple strong ones at Costco yesterday

[89th]

@LuFins-Dad said in Tonight's dinner - burgers:

@89th is that the beer that’s selling for $32 for a 4 pack at Costco?

Yeah the 120 isn’t cheap. I get it every other year maybe. I like to think of what I’d spend at a bar or ballpark and realize this is cheaper haha

[brenda]

@Mik said in Tonight's dinner - burgers:

Smashburgers rock. They get that crispy exterior and edges. Yum.

You beat me to this. Yes! The crispy edges! I need to make some buns for burgers, too. Smash burgers on homemade buns are great comfort food, IMHO.

[Jolly]

@George-K said in Tonight's dinner - burgers:

@LuFins-Dad , I LOVE NY Strip Steak. Mrs. George is a filet person, but we manage.

Next time I make steak, I'm going to sear it in some bacon grease because bacon.

Is that cardiologist approved bacon grease?