tag:blogger.com,1999:blog-6776710088092855973.post8374794399858176449..comments2024-01-14T02:23:37.594-06:00Comments on Year on the Grill: Steven Raichlen The Perfect HamburgerInspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6776710088092855973.post-30032869773398595002009-09-10T02:58:43.117-05:002009-09-10T02:58:43.117-05:00Saw him do the butter thing on TV one night
and th...Saw him do the butter thing on TV one night<br />and think it is the way to go. He actually<br />had two different perfect burgers of which<br />the butter one was one of them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-60966474418506522892009-08-19T18:43:50.345-05:002009-08-19T18:43:50.345-05:00Thanks Chris...Actually, I am going to prepare it ...Thanks Chris...Actually, I am going to prepare it two different ways, so I will need to tie the tips together to make about equal parts. I appreciate the tip though.<br /><br />I think the thing that bothered me about Steven's burger recipe was the title. If he had called it "the perfect well done hamburger", I would have absolutely agreed with him. I just can't call a well done burger a perfect burger.<br /><br />ah well, to each their own.Inspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-10780102396901117292009-08-19T18:23:54.837-05:002009-08-19T18:23:54.837-05:00Speaking of which, when you trim that beef tenderl...Speaking of which, when you trim that beef tenderloin, if you don't have something in mind for the "chain of bull" piece that you trim off of the side, consider this. Cut the lean chunks and fat chunks into two piles. Make your own 80/20 blend (85/15 by weight, assuming that the "lean pieces" have 5% fat already) and grind it up for burgers. Mmmmmmm.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-8658437315231250322009-08-19T18:21:18.692-05:002009-08-19T18:21:18.692-05:00I've never had food poisoning and I cook my bu...I've never had food poisoning and I cook my burgers medium rare, medium at most. Just my preference. I like to grind my own meat when I can and that definitely helps cut down on cross contamination issues.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-23721203532943663072009-08-19T16:44:23.599-05:002009-08-19T16:44:23.599-05:00Yeah, I just reread what I wrote, and did come off...Yeah, I just reread what I wrote, and did come off a little preachy...<br /><br />BUT...<br /><br />there ought to be a happy medium. I still think the recipe was an excuse to overcook.<br /><br />Fresh ingredients, proper kitchen hygiene, will do more to reduce the risk of food poisoning than changing a century old cooking style and a century old definition of the perfect hamburger.Inspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-64709069945796620002009-08-19T16:34:25.850-05:002009-08-19T16:34:25.850-05:00Very nice looking burger! Though, I can see how t...Very nice looking burger! Though, I can see how the butter inside would be a little weird. Now butter on the toasty bun would be nice. :)<br /><br />I agree with Wandering Coyote on the medium rare / well done debate. I've had food poisoning more times than I can count, including a nasty bout of viral gastroenteritis. But, to each his own! People should eat their food the way they like it.Palidorhttps://www.blogger.com/profile/04944977412578181586noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-44697263873912369172009-08-19T16:18:19.232-05:002009-08-19T16:18:19.232-05:00Well, he does have to cover his ass, which is why ...Well, he does have to cover his ass, which is why he put those instructions in there. You probably won't find any professional publicly stating you should undercook your burgers. Even Bobby Flay, in his burger book, tells you to cook to well done. At home is one thing, but as a pro, I wouldn't take the risk - even at home. Just my 2 cents. I've had food poisoning and can tell you that it SUCKS!Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.com