The ultimate flattop burger is one you can make at home! Watch as we use three amazing cuts of beef, some elbow grease and a bit of banter to create one of our favorite things On Earth, the Ultimate Flattop Burger. Feast your eyes on the glorious beefiness that is PERFECTION!
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The Ultimate Flat Top Burger Recipe 🍔
2 lbs. Flat Iron Steak
1 lb. Brisket (from the center of the flat)
1 lb. Ribeye
10 x Thick Sliced American Cheese (we like New School)
10 x Burger Buns (not the stupid huge ones)
10 x Pieces of Romaine Lettuce
10 x Slices of Beefsteak Tomato (you better salt these)
Sliced Red Onion (enough for ten burgers)
1 C Mayo
24 oz Bread & Butter Pickle Chips
Salt & Pepper + Three Chiles
Do you need to grind your own meat? Mmmmm… not really. But you should. If you can’t do it we suggest going to a local butcher who takes pride in their proprietary burger grind and ask them for something close to a 75% lean to 25% fat ratio.
Let’s grind the meat! First, gather all the meat grinder's internal parts and place them in the freezer. We suggest using your medium grind plate for this. Cut all of the meat into ¾” squares and use your hands to mix the meat around. Place it in the freezer for 20-30 minutes (always grind cold meat in a cold grinder!)
Grind the cold meat through the cold grinder. Portion your ground steak into ten portions weighing six ounces. Form them into a burger patty that is slightly larger than the bun, handling the meat as little as possible but enough that they stay together. Square off the edges.
Heat your flat top to 400º and allow it to warm up for at least ten minutes.
Season the tops of all the burgers with our Salt & Pepper + Three Chiles Rub (store.thegrilldads.com/produc.... If you don’t have that just use kosher salt and pepper. Place the burgers on the flat top, seasoned side down. Then, season the other side while they are on the griddle. Don’t under-season these, please.
When you see rendered fat starting to pool and sizzle on the flat top, some juices forming on the top of the burger, AND it has a good sear, flip it. After flipping, wait about a minute to add the cheese. Remove the burger when it hits an internal temp of around 135º for medium. We found that 135º tastes the best for us, but 140º tends to appease the comment trolls. Go with your personal preference here.
Remove the burgers and place them on a wire cooling rack. Toast your buns on the flat top in the burger fat. Now, build your burgers. Put a light smear of mayo on the bottom bun, then a piece of lettuce, then the burger, then a few thin slices of red onion, then your aggressively salted tomato, then 4-6 pickles, then top bun with a little bit more mayo.
For the Grilled Mexican Street Corn Salad Recipe, grab our best-selling book from Amazon (a.co/d/dh5OrMC)
The onion ring recipe is coming soon!
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