What Did you Cook this Weekend?

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Hanglow

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Made roast topside yesterday, will be eating cold cuts this week as well as using the gravy for a cottage pie.
 

will4009

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Made some smash burgers tonight. 80/20 beef, shaped into 80g balls, dropped into a smoking hot cast iron skillet and smashed down with a heavy spatula, seasoned on one side before I flipped. Then added the cheese whilst the other side cooked. They cook really quick, around 90 seconds.

Make a quick burger sauce, and had them with thinly sliced onion, luttece and gherkins. On toasted brioche buns. Really quick and simple, but they taste fantastic.
IMG_20220122_172210.jpg
 
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Made some smash burgers tonight. 80/20 beef, shaped into 80g balls, dropped into a smoking hot cast iron skillet and smashed down with a heavy spatula, seasoned on one side before I flipped. Then added the cheese whilst the other side cooked. They cook really quick, around 90 seconds.
Make a quick burger sauce, and had them with thinly sliced onion, luttece and gherkins. On toasted brioche buns. Really quick and simple, but they taste fantastic.
Looking really good. I am convinced 80/20 is the best ratio.
Pardon my knowledge of metric usage, I like to make those sizes as well as 227g burgers.
Those you made are quite similar to White Castle's burger chain, very big here in the US. The White Castle's put heavily grilled onions on, cheese, mustard but they're not as fancy as yours.
You reminded me of a nice, simple sauce I learned from working in the restaurant business: Mayo, yellow mustard, sweet pickle relish and white pepper. Six small burgers like yours with that sauce, American cheese and shredded lettuce. They were called Burger Bites.
 

will4009

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Looking really good. I am convinced 80/20 is the best ratio.
Pardon my knowledge of metric usage, I like to make those sizes as well as 227g burgers.
Those you made are quite similar to White Castle's burger chain, very big here in the US. The White Castle's put heavily grilled onions on, cheese, mustard but they're not as fancy as yours.
You reminded me of a nice, simple sauce I learned from working in the restaurant business: Mayo, yellow mustard, sweet pickle relish and white pepper. Six small burgers like yours with that sauce, American cheese and shredded lettuce. They were called Burger Bites.
Yeah, you need that fat. I have tried a bit higher, but 80/20 is what I prefer.

I think you can go over fancy with burgers, I like mine quite simple. Really like the caramelisation you get on the beef with the smash technique. I sometimes finely slice onions on a mandoline, soak them in buttermilk, toss in seasoned flour and then fry. You get shoestring onion rings, which i think work great as a burger topping.

The burger sauce was Mayo, ketchup, american yellow mustard, splash of cider vinegar, salt & pepper and pickle relish.
 
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The burger sauce was Mayo, ketchup, american yellow mustard, splash of cider vinegar, salt & pepper and pickle relish.
It's funny to me how ketchup and mayo are the beginning of something really good.
I like the fried onion thing, been looking for something simple for the Thanksgiving dish that gets them on top (green bean casserole).
 

will4009

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Plan was to make pork gyros on the barbecue. But....with the weather, had to adapt and bring it indoors.

It's a mix of pork shoulder, and leg. Sliced thin and smashed even thinner with a meat mallet. Marinade was olive oil, onion granules, garlic granules, cumin, sweet paprika, chilli flakes, white wine vinegar, mustard, oregano, honey, salt and pepper.

Chopped a large potato in half to hold the skewers, and threaded each slice of pork on the skewers, making a stack.

Cooked in the oven covered, quite low and then turned it up at the end to get those nice crispy bits.

Made the flat breads, just yogurt and flour. Tatziki was just yogurt, olive oil, grated Cucumber, lemon juice, dry mint, salt and pepper. Plus a good quality feta. I put on some of my fermented chilli sauce, which have it a kick.

IMG_20220218_213036.jpg


IMG_20220218_213145.jpg
 
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Plan was to make pork gyros on the barbecue. But....with the weather, had to adapt and bring it indoors.

It's a mix of pork shoulder, and leg. Sliced thin and smashed even thinner with a meat mallet. Marinade was olive oil, onion granules, garlic granules, cumin, sweet paprika, chilli flakes, white wine vinegar, mustard, oregano, honey, salt and pepper.

Chopped a large potato in half to hold the skewers, and threaded each slice of pork on the skewers, making a stack.

Cooked in the oven covered, quite low and then turned it up at the end to get those nice crispy bits.

Made the flat breads, just yogurt and flour. Tatziki was just yogurt, olive oil, grated Cucumber, lemon juice, dry mint, salt and pepper. Plus a good quality feta. I put on some of my fermented chilli sauce, which have it a kick.

View attachment 63276

View attachment 63277
Pretty amazing. I still can't believe that flatbread is so easy. I'm going to try it soon.
 

obscure

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Made some smash burgers tonight. 80/20 beef, shaped into 80g balls, dropped into a smoking hot cast iron skillet and smashed down with a heavy spatula, seasoned on one side before I flipped. Then added the cheese whilst the other side cooked. They cook really quick, around 90 seconds.

Make a quick burger sauce, and had them with thinly sliced onion, luttece and gherkins. On toasted brioche buns. Really quick and simple, but they taste fantastic.
View attachment 61668
Burger and a pint is one of my all time favourite combinations. I tend to use 15% tag beef mince, but might try 20% next time. It’s also the one thing I use American sliced cheese on, I’ve tried more ‘premium’ cheeses but something about the way that yellow cheese melts just compliments a burger perfectly.

Do you add any bread crumbs, onions seasoning etc. or just straight up beef mince?
 

will4009

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Burger and a pint is one of my all time favourite combinations. I tend to use 15% tag beef mince, but might try 20% next time. It’s also the one thing I use American sliced cheese on, I’ve tried more ‘premium’ cheeses but something about the way that yellow cheese melts just compliments a burger perfectly.

Do you add any bread crumbs, onions seasoning etc. or just straight up beef mince?
I agree, American cheese just works with this kind of burger. Nothing melts quite like it.

No, just beef, salt and pepper. Smashing it really thin develops great caramelisation, and cooks super quick. You really don't need anything else. I find 20% is the perfect ratio. If you like a burger, try the 'smash' technique. Its so simple, but the end product is amazing.
 
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I agree, American cheese just works with this kind of burger. Nothing melts quite like it.

No, just beef, salt and pepper. Smashing it really thin develops great caramelisation, and cooks super quick. You really don't need anything else. I find 20% is the perfect ratio. If you like a burger, try the 'smash' technique. Its so simple, but the end product is amazing.
20% what and 80% what? Surely not 80% beef and 20% salt and pepper?
 

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