Black & Blue Steak Burger - Hand-Chopped Burgers
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Date: 2019-07-25
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Comments and reviews: 10
Shawn Lewis
Though I'm a huge cheese lover, bleu cheese I am NOT a fan of so I will replace with Cotija cheese instead I bet it's going to be fabuloso Never thought about preparing fresh ground beef like this, I want to try it from a wagyu steak one time. might lead to more times Also was intriguing how the center of the patty didn't swell with you not pressing it in, maybe the thinness prevented that, my patties are always way thicker so I have to press the centers in to offset. Nice job Chef Jon Love it
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Though I'm a huge cheese lover, bleu cheese I am NOT a fan of so I will replace with Cotija cheese instead I bet it's going to be fabuloso Never thought about preparing fresh ground beef like this, I want to try it from a wagyu steak one time. might lead to more times Also was intriguing how the center of the patty didn't swell with you not pressing it in, maybe the thinness prevented that, my patties are always way thicker so I have to press the centers in to offset. Nice job Chef Jon Love it
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Bob Jordan
Made a variation of this burger on 7/21/19. Used the scraps from a beef tenderloin I bought recently. I chopped it with a cleaver thats been in my drawer for years. Formed patties, chilled them, then fried them in a very hot pan into which Id added a bit of vegetable oil. The result: the best hamburger my wife and I have ever eaten. Ill never buy ground beef for hamburgers again. I seasoned the meat with kosher salt, pepper, garlic powder and Beau Monde (celery salt)
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Made a variation of this burger on 7/21/19. Used the scraps from a beef tenderloin I bought recently. I chopped it with a cleaver thats been in my drawer for years. Formed patties, chilled them, then fried them in a very hot pan into which Id added a bit of vegetable oil. The result: the best hamburger my wife and I have ever eaten. Ill never buy ground beef for hamburgers again. I seasoned the meat with kosher salt, pepper, garlic powder and Beau Monde (celery salt)
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Vaylon Kenadell
Thank you for the recipe, Chef John I made these today for my family, and they just _raved_ about them. They said they like these even better than regular hamburgers. I used sirloin and shoulder steak, and instead of blue cheese, I used Vermont sharp white cheddar. I also caramelized the onions instead of pickling them -- but, man, this recipe is fantastic. Even a moron like me can make these burgers
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Thank you for the recipe, Chef John I made these today for my family, and they just _raved_ about them. They said they like these even better than regular hamburgers. I used sirloin and shoulder steak, and instead of blue cheese, I used Vermont sharp white cheddar. I also caramelized the onions instead of pickling them -- but, man, this recipe is fantastic. Even a moron like me can make these burgers
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GrassPossum
Love the technique of making the burger. My new preferred method rather than buying mince for almost anything. ie: Chilli con carne. Thanks. I added some finely chopped onions and chilli powder in the seasoning. Not cayenne though some seriously spicy homegrown ones we dry and powder. For we like them spicy. Then can use tomato sauce instead of chilli which we needs otherwise. Nicer this way.
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Love the technique of making the burger. My new preferred method rather than buying mince for almost anything. ie: Chilli con carne. Thanks. I added some finely chopped onions and chilli powder in the seasoning. Not cayenne though some seriously spicy homegrown ones we dry and powder. For we like them spicy. Then can use tomato sauce instead of chilli which we needs otherwise. Nicer this way.
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Rika Roleplay
Wouldn't beef chuck be better and more economical for a burger? I would prefer a ribeye steak to a ground ribeye burger, and a ground chuck burger to seared chuck steak, since chuck isn't tender but when ground has the same fatty contents to a ribeye, and more flavor, just lacking the beautiful marveling and texture which is best used for steak over being ground up.
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Wouldn't beef chuck be better and more economical for a burger? I would prefer a ribeye steak to a ground ribeye burger, and a ground chuck burger to seared chuck steak, since chuck isn't tender but when ground has the same fatty contents to a ribeye, and more flavor, just lacking the beautiful marveling and texture which is best used for steak over being ground up.
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Brett Middleton
So, we have to randomize the steak. I guess now we get to add steak statistics to the ham geometry we learned from the Madam Cristo sandwich. But what's this about the way hamburgers were made before machines were invented? The manual grinder was invented a couple of centuries back and probably at least 80 years before the burger was invented.
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So, we have to randomize the steak. I guess now we get to add steak statistics to the ham geometry we learned from the Madam Cristo sandwich. But what's this about the way hamburgers were made before machines were invented? The manual grinder was invented a couple of centuries back and probably at least 80 years before the burger was invented.
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fenrisulfur666
I didn't use self cut steak ground but I tried it out with some premium ground and good grief is this good. Especially putting a ton of fresh pepper as the only seasoning (salt of course but that is just flavor enhancement. It starts to become hard to figure out where the pepper funkyness ends and the blue cheese starts. Absolutely love it.
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I didn't use self cut steak ground but I tried it out with some premium ground and good grief is this good. Especially putting a ton of fresh pepper as the only seasoning (salt of course but that is just flavor enhancement. It starts to become hard to figure out where the pepper funkyness ends and the blue cheese starts. Absolutely love it.
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Grape TomatoGirl
You are, after all, the Aaron Burr, Sir. Of willing to wait forChef John to post his bur- ger. Chef John, So glad your feeling betterHope you were able totalk less, smile more, while reading through the comments to the Chef we all adore.
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You are, after all, the Aaron Burr, Sir. Of willing to wait forChef John to post his bur- ger. Chef John, So glad your feeling betterHope you were able totalk less, smile more, while reading through the comments to the Chef we all adore.
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JT Survival Systems
How funny. I just did this last night The chopped rib eye anyway. I garnished mine with a quarter pound of smoked bacon, caramelized onions and aged Swiss cheese. Buttered and toasted artisan bun. Super delicious Thanks for sharing
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How funny. I just did this last night The chopped rib eye anyway. I garnished mine with a quarter pound of smoked bacon, caramelized onions and aged Swiss cheese. Buttered and toasted artisan bun. Super delicious Thanks for sharing
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Stephan
Hi chef John, this looks delicious. Could I put the steaks through my KitchenAid meat grinder instead of the good old chopa-chopa? I usually like doing everything by hand, and it sounds better, but would it change the texture and flavor?
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Hi chef John, this looks delicious. Could I put the steaks through my KitchenAid meat grinder instead of the good old chopa-chopa? I usually like doing everything by hand, and it sounds better, but would it change the texture and flavor?
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