Balthazar is a French bistro in NYC that I’ve enjoyed for twenty years. I’ve had their cookbook for close to that time. It’s very good - every recipe is a winner.
Anyway, they have a sauce for steak tartare that I thought would be great on burgers. It is PHENOMENAL! I make two changes. 1) Dukes instead of home made Mayo. 2) I use the Caribbean El Yucateco instead of Tabasco - more heat and better flavor. Mix the ingredients w 1cup of Mayo.
Now, in the past I’ve really liked MH’s Glop. And guess what? They are very very similar. Let me know if you try it. BTWs, excellent on fries.
Last edited by JCBBQ; February 10, 2022, 08:10 AM.
Balthazar is a French bistro in NYC that I’ve enjoyed for twenty years. I’ve had their cookbook for close to that time. It’s very good - every recipe is a winner.
Anyway, they have a sauce for steak tartare that I thought would be great on burgers. It is PHENOMENAL! I make two changes. 1) Dukes instead of home made Mayo. 2) I use the Caribbean El Yucateco instead of Tabasco - more heat and better flavor. Mix the ingredients w 1cup of Mayo.
Now, in the past I’ve really liked MH’s Glop. And guess what? They are very very similar. Let me know if you try it. BTWs, excellent on fries.
I'm thinking that this would work in my meatloaf mix
TripleB
If you have access to picanha, I highly recommend it for burgers. I usually cut off the fat cap, grind some into the meat and then make beef love w the rest. Beef love is great for smashing burgers on the griddle.
No, Picanha is not a cut in my local supermarket and I don't have a butcher shop around me. It is a cut that someday I will find and try. For us, just good old chuck roast and occasionally a Tri-tip.
Wild Fork has picanha, and at a surprisingly reasonable price- Choice at $8.98lb. I've got one in the freezer for either Saturday or Sunday
If you pay $2.04 per month for a membership, you can get free delivery on over $50.00 orders.
I am about to discontinue my membership as they opened a retail store a couple of miles from me.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Kenji recommends two 2-inch patties with a slice of cheese in the middle to hold them together. I've only made them once and went with 4 ounce; they were good, but next time, I'll definitely go smaller.
Thanks. We use a Blackstone as hot as possible . . . and we like the 2.5 - 3 oz size as well. nice char on the outside but pink inside. I think some people make the mistake of making the balls too big.
Yeap I'm one ---- been doing about 5 oz. Gonna try the 3 oz. next time. So divide 1 lb. into 6 balls instead of 3 like I was and 2x the paddies / smash burger. Thanks
smash burger sliders are excellent . . .and popular at parties as easy finger food. We served them at a graduation open house and at a charity event, and they were really well received. Ours our Wagyu, so they are a bit different than what most people typically eat. We tell people that they don't need any condiments -- which they don't -- and that makes them even easier to handle.
What size patties to you like best for making Smash Burgers?
I do one 4oz or 5oz burger.
I know everyone does smaller. We have a local diner that does what they call a Hubcap Burger, it’s a smashburger that sticks out of the bun all around.​ I’m not usually hungry enough to do one with 8oz, but I’ll do a 5oz burger.
Duke's mixed into the meat was a game changer for me on regular non-smashed burgers. The additional fat keeps it really moist. I've only tried it on smash burgers once or twice and I think it might inhibit the crust formation and make the patties fall apart more. But it was such a huge improvement on regular burgers that I'm going to keep working on it.
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