Weekend Cooking & Drinking Thread: Huntin Weather Edition

[SapperDawg]

Slight hijack - I love skillet fried burgers and have never been able to get it right.

My method, perfected in the long, snowy PA winter of 2014. I was really searching for savory/umami here.

1. Ground chuck.
2. Thin, flat patty about 1/2" large in diameter than the bun. not thicker than a finger.
3. Kosher salt, powdered shiitake mushroom, black pepper, a bit of cumin. Do not mix seasoning in meat, only sprinkle on outside. I was watching Mind of a Chef with David Chang and he was talking about his love for MSG, the chemical makeup and how it makes everything taste better. Noted that shitake mushrooms are basically the natural form. So I grabbed some dried ones and powdered them in a grinder. I use this all the time.
4. Med high skillet, just a bit of oil or butter.
5. Sear (flipping once) ensuring outside is good and crusty.
6. Saut?e sliced shitake shrooms while burger is resting.
7. Get a soft potatoe roll and slather with mayo on both sides. Dont get stingy here.
8. Put the shrooms on the bottom. Next is the patty. Then top with Texas Pete or Crystal hot sauce.
9. Close it up and enjoy with a nice IPA or session lager.

Cheese is really a dealers choice here. I generally dont use it with skillet burgers as I want to feel that crusty texture, but hey, go wild.

[BeardoMSU]

My method, perfected in the long, snowy PA winter of 2014. I was really searching for savory/umami here.

1. Ground chuck.
2. Thin, flat patty about 1/2" large in diameter than the bun. not thicker than a finger.
3. Kosher salt, powdered shiitake mushroom, black pepper, a bit of cumin. Do not mix seasoning in meat, only sprinkle on outside. I was watching Mind of a Chef with David Chang and he was talking about his love for MSG, the chemical makeup and how it makes everything taste better. Noted that shitake mushrooms are basically the natural form. So I grabbed some dried ones and powdered them in a grinder. I use this all the time.
4. Med high skillet, just a bit of oil or butter.
5. Sear (flipping once) ensuring outside is good and crusty.
6. Saut?e sliced shitake shrooms while burger is resting.
7. Get a soft potatoe roll and slather with mayo on both sides. Dont get stingy here.
8. Put the shrooms on the bottom. Next is the patty. Then top with Texas Pete or Crystal hot sauce.
9. Close it up and enjoy with a nice IPA or session lager.

Cheese is really a dealers choice here. I generally dont use it with skillet burgers as I want to feel that crusty texture, but hey, go wild.

Mind of a Chef is one of the best shows you can find on cooking and chef stuff. Chang is awesome, but my two favorites are Sean Brock and Magnus Nilsson. The episode where Chang and Brock visit the Buffalo Trace distillery is one of the best, IMO.