Burger juice-stuffed burger from Serious Eats
Posted 29 August 2012 - 02:34 PM
On Serious Eats, Kenji posted a recipe for the Flood Burger. It's made like a Jucy Lucy, but with frozen burger juice (made by cooking up a burger, squeezing out all the juice with a citrus juicer, and freezing it) instead of cheese in the middle. It's supposed to ensure delicious flavor throughout the whole burger, as opposed to having a lovely pink center without much beefy flavor.
What do you think? Anyone want to give it a go?
Looks awesome to me. Kenji says the leftover beef from the first patty is good in long-simmered sauces, among other things, so there's no waste, to boot.
Posted 29 August 2012 - 08:31 PM
Posted 29 August 2012 - 10:13 PM
Posted 02 September 2012 - 08:06 AM
Posted 02 September 2012 - 08:53 AM
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Posted 02 September 2012 - 02:24 PM
I suspect the leftover sous vide juices from steaks etc would provide very satisfactory 'burger juice'.
Brilliant. I usually use it as a part of pan sauce but it is kinda too much for that application. Now I will freeze it in a thin layer (possibly in plastic wrap lined ramekins).
Posted 02 September 2012 - 03:11 PM
Posted 14 September 2012 - 05:00 PM
Hmm, I was gonna say the same thing would work with lamb (and I always have lots of lamb fat around), but I read recently that lamb fat is indigestible?
Cheers for everyone else's ideas! Keep 'em coming.
Posted 15 September 2012 - 09:35 AM
Posted 15 September 2012 - 11:12 AM
Posted 15 September 2012 - 03:08 PM
Most recipies that call for ground beef and onions say to add the onions to the ground beef as it is browning, then drain the fat after the beef is done and onions are translucent. Save THAT fat for use in this application and you'll have all the wonderful flavour of the onion that usually gets dumped. Just my .02. P.S. I usually drain 90 %, then add onions, garlic and other aromatics and proceed with recipe. No wasted flavour for me!
Great ideas! I am obsessed with onions and try to add them to just about everything. Thanks!
Posted 16 September 2012 - 08:24 PM
Fat carries flavour, don'tcha know ?