you're talking about the pickled jalapenos. cook a jalapeno on a grill and mmmmmmmm. Even some of the ones in the can are pretty good as they are not too pickled.
I do need to get a couple pieces so any advice on brands, seasoning and cleaning would be appreciated. Usually I just borrow my fathers 10" skillet or corn shaped baking pans for corn bread. All 3 pieces are older than I am. I am considering some of the enamel bottom types since I have a glass top range.
I forgot to mention this earlier, but some of my favorite burgers aren't made out of beef. Plumlee Ranch raises their own buffalo here locally, which is awesome. Since it's locally raised there's no hormones, it's completely organic ... fantastic taste. Nothing beats a buffalo burger stuffed with blue cheese and topped with bacon. I cook mine in the same method that I outlined in my first post above. Just keep in mind with Buffalo that it's going to be very dry, as it's usually between 90% to 95% lean. This means you're wanting your grill to be even hotter, and you're probably looking at a bit shorter cooking time, too. Because it's so lean, it's a less forgiving meat than beef, which means it's easy to burn and/or overcook. Still, when done right, I'd put a buffalo burger right up there with a green chili as one of my favorite burger variations.
Using buffalo, I've tried mixing in about two-three tablespoons of olive oil to the meat to offset the lack of fat, with good results.
That's right on; Worcestershire - used sparingly - works with the beef to enhance its flavors. A little really does go a long way. I used to mix all sorts of stuff into ground beef for burgers when I was younger, but now I really prefer to just season the beef generously with salt and pepper; to each his own. But when you add things like bread crumbs and soup mixes, what happens is that the starches actually wick away moisture and flavor from the meat, and what you end up with is drier meat and flavored starch in a dense patty. Everyone has a different way, but it's enjoyment that counts.
wow alot people dont like tomatoes, pickles, or lettuce on your burger. Why do you even eat a burger just make a steak.
I think that's probably because people tend to use whatever produce is commonly available in the supermarket, which usually = the lowest common denominator. You don't use a lot of these ingredients, so spring for better-quality; use heirloom tomatoes instead of the awful orange, thick-skinned commercial varieties. Experiment with different kinds of lettuce and find ones you enjoy besides iceberg.
ftr heres my perfect burger for me. ground beef, salt and pepper, alot of chili powder, onion soup mix, and i mix everything with my hands, molding into non-perfect pattys....i get em round and thats it, i do not round them into perfect round pattys.....i like em mishaped and different....unique if you will..... i live in a townhouse with no real room for a grill outside, so i use my foreman....i make sure its burning hot, then i coat the pattys with a light brush of olive oil....throw em on the foreman.....more pepper and chili powder....and sear to greatness.....then i use wheat buns, lettuce, mayo, bbq sauce and bread-n-butter pickles.......mmmmmmm omg
I've tried to add fat back in ... one of the best methods I've found is wrapping the patty (completely) in bacon ... though the oil method sounds preferable. For me it's a heritage thing; my dad always mixed it into our burgers growing up. (He added crackers too, but I digress) But you're right ... it's not so much what goes into the burger, but how it makes you feel while you're eating it. For me a burger is probably the ultimate comfort food. I'm not going to lie, I don't like a bunch of stuff in my burger, but just from the way you describe this makes me want to whip out my Foreman and do it right.
You can also add in some melted lard...I know, people freak when you say "lard!" But the fact is that it's not bad for you like they used to think; and in fact, it's far healthier for you than beef fat - or even polyunsaturated vegetable oil! Lard is loaded with omega-3 and omega-6 fatty acids and selenium, antimicrobial palmitoleic acids, is 48% monounsaturated, and is the only fat that is composed of 6%protein. It would be far healthier to buy lean (90-95%) ground beef and add some melted lard to replace the beef fat it's missing.
