Pinwheel Smash Burgers, made on the outdoor grill
2 months ago
last modified: 2 months ago
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Comments (14)Thanks for all the input. Decided on the Landmann sold by Costco, less than $400 in the store. It went together easily and I need every one of the 577 sq inches. I don't feel good about the fact it is made in China and I am unlikely to be able to get parts if necessary - but I think it is a great value and I do feel good about buying from Costco. The current Weber Genesis was much smaller and more than twice the price. Here is a link that might be useful: Landmann stainless grill at Costco...See MoreOutdoor built-in grill
Comments (12)Wow! The people writing to Amazon seem to be justifiably outraged. Fortunately, my 30-inch (not built-in) Lynx Pro with dual Pro-Fire burners has worked well, once sorted out. This was purchased through an appliance store in 2015. I do not use it often, since I like to thoroughly clean it each time, but it has been reliable when it needs to be. Most of the complaints on Amazon seem to be earlier than this, so maybe Lynx made some needed design or fabrication changes. On initial testing after delivery, one of the two screened burner assemblies on my grill would heat up and then develop a fuel-air leak causing it to pulsate. Lynx promptly replaced this assembly. Once I was satisfied that the burners were both working correctly and had good alignment with the gas jets, I extended the flame range per the directions in the supplied manual. This involves turning a screw in the control shaft for each burner to tune the low end of the gas flow range. Flow should be set to achieve the lowest stable flame. In comparing this to other options, such as its low priced Kenmore predecessor, one should consider that the imputed interest on the cost of the Lynx, using the real CPI (see http://www.shadowstats.com/) would allow purchase and throwout of a minimal Kenmore gas grill every few years. However, the Kenmore is relatively uncleanable, so if one likes cost-effective "crusty" cooking, he should stick with cheap grills. The all stainless steel Lynx is easy to clean (albeit time consuming) and the grill assemblies can be soaked for as long as needed to ease complete cleaning without any fear of rusting. kas...See MoreHelp me make a better burger
Comments (45)I could not open the JamieOliver link at first. Could not find the 'x' to cut the crap covering the recipe. (he used to have a paywall so I gave up rather quickly) Leeks, fresh herbs, cornishons, dijon. On the list of the most expensive items in our markets. More expensive than mince. Most of the US is a month from garden herbs. (snowing here this morning) Sounds good though!. Meat loaf, meat balls, mince pies, can be 'stretched' with cheaper veg like carrots, onion, potato, oatmeal, stale breadcrumbs. etc....See MoreBurgers............
Comments (32)If you can use a nice grass fed ground beef, all you need is just the meat with salt and pepper. Or, if you have access to a better quality meat than you normally find at the groceries, buy it. I don't even use garlic with a nice cut of beef. I love garlic and it is fine to add to a good quality meat, but I find it a refreshing change to just have meat that stands on it's own merit. Beware of ground beef that you have to add flavor to in order for it to have any presence. If you add soup mix, and spices, and sauces to the burger, you are just using the meat as a protein platform for those flavors. That is a bit different from dressing your burger with what you like. But, the meat is the central player and it should have it's own domain on the pallette and be the star in that bun. All else should be the supporting cast around it and should not be in the meat just to make the meat taste like something. I would rather have one good burger that actually has a good beef flavor than have any number that have to be flavored up. I have actually gotten rid of some grocery store ground beef that just tasted like nothing at all. Here looking at you Wegmanns grocery!!! Those burger buns look good! As a suggestion, look up a recipe for a white buttermilk bread. Buttermilk adds a nice soft texture to a bun like that. After years of burgers burned to a dry blackened crisp on the gas grill, I have come to the conclusion that the very best burgers are cooked in a cast iron skillet for a griddle, by far. The only burgers that cook well over a flame, in my opinion, are those that are made of good quality meat and are actually big and thick enough to cook as you would a solid piece of steak. If you can't achieve an interior that can be left a bit rare, then your burger is too thin and too small to cook well on a grill. Even if you like it well done, the burger should still be of a size and a quality that would allow for it to be also cooked to a doneness of rare. Even then, I vote for the cast iron skillet burger. More quality and less quantity---that is way I roll now days!!...See More- 2 months agolast modified: 2 months ago
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