The greatest [email protected]!?NG burger ever!

[Ernest]

Beef short ribs, Vietnamese fish sauce, beef tallow and fresh cracked Black pepper





Look at those......




Here we go! Decided to Sous vide these my goodness!

Buns, you think I'd spend time grinding my own beef and use store bought buns? Yeah NO!





Vacuum sealed the patties



Took a dive in 140 degrees bath. No time set, I just needed time to prep the fries



The beauty of sous vide. Got the fries going, buns toasted, bacon crisped.
Ready set go.....

Fresh off the bath, seasoned with smoked sea salt. Ready to sear.











Mods please let me speak freely just this one time! I don't think y'all would understand how good this was if expressed in kid friendly language.

[jmott7]

I've said it before, and I'll say it again: Ernest for Leader of the Free World!

[Ernest]

LOL!!

[Jerod Broussard]

I'd vote for that...

[Dewesq55]

Awesome, yet again, Ernest. What kind of buns did you make? My sister-in-law makes whole wheat soudough rolls which we use for pulled pork which are pretty awesome. Yours look over-the-top fantastic.

DEW

[Ernest]

Thank you Dewesq55. These are faux brioche!

[Ray]

Ernest Great cook! Great pics! wish I was there to taste....way to go Ernest!

[Ernest]

Thank you Ray!

[Huskee]

Wow, sure looks drool worthy. You are one talented cook.

[Ernest]

Much appreciated Huskee.

[Dr ROK]

Wow, I bet that tallow rocks in those burgers. Where did you get it?

[Ernest]

Got it on Amazon. Quite expensive but worth every penny. A little goes a long way. Lasts forever at room temperature.

[smarkley]

Holy Crap!

[cdd315]

Woo .. that looks amazing!!

[Strat50]

Earnest, Just when I thought it was safe, you come up with another "diseased" idea. Great cook!

[Breadhead]

Oh those buns look good... Faux brioche? Come on man give it up. I love to bake bread. What's the secret, the recipe and technique on those jewels?

[richinlbrg]

WOW, just when I was feeling good about a couple good cooks, you come along and show what talent really is! And a great photographer, too.

Food porn star!

WTG!

[Ernest]

I forgot to post a close up of the crust

[fuzzydaddy]

There's no reason to rub it in with a close up picture...well, maybe there is...great job and the photos are out of this world...(stomach growls). Great job Ernest!

[Ernest]

LOL!! Thank you fuzzydaddy

[Medusa]

WOW! Ernest - Look's really great! I'll hafta try it. The next time I make "Law" I'll have to post some pics. Your's certainly qualifies as Law - for sure!

Law = Law(d)! This is way too @#!& Good! Here's the recipe - it's low sodium to boot!

1 1/4 pounds ground beef
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon black pepper

Now for the killer. Cook these in cast iron. Throw in some onions and cook them up in the grease. Melt some cheese over the burgs. Serve the burgs right out of the iron onto the bun and pile with onions. Don't drain anything. Don't need condiments, may need knife, fork, bib.

Law!

--Ed

[Ernest]

I was following until Medusa brought up knife and fork into a burger conversation. LOL

[Medusa]

LOL! I did 1 version that was piled to about 6" or so ( big Kaiser rolls + tomatos,pickles) It started coming apart when I started stuffing my face, so I did not want to resort to the "caveman" in me in front of guests. Otherwise... it's a free-for-all.