Burger with caramelised onions.

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·@exyle·
0.000 HBD
Burger with caramelised onions.
Burgers on my Weber I could make blind. But the green egg is new to me. Now to learn to grill burgers on a new device you don't go out and buy the most expensive meat. That be silly. 

So I bought meat that's called riblappen in Dutch to grind (and if someone could give me the English term for it I'll be very grateful cause I been looking for it for ages.)

The burgers turned out fine but there is room for improvement.



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![me](http://home.planet.nl/~bonge008/BLOG/altcoins/vdffsdfsfsdfsdf.jpg)

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# Last year I bought this meat grinder. One of the best investment I ever made for 40 bucks. The meat had some nice fat. Perfect for burgers. €10/kg.

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![FullSizeRender 27.jpg](https://steemitimages.com/DQmZ6SqbHEtQrC4KLZRWFt5gU9CX8nNoJsciTP9J1hLmTRc/FullSizeRender%2027.jpg)


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# It takes more time to assemble and clean the grinder than to actually grind the meat (800g in a less than a minute)

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![FullSizeRender 16.jpg](https://steemitimages.com/DQmP3419g8dwUqFaqE5wnfcoVpd2cuvXtxgwBZn4Q8Mxooe/FullSizeRender%2016.jpg)


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# I needed 6 burgers. The fastest way to divide the meat is to just make 6 small balls and start adding meat to each of them one by one till you run out. They will be roughly equal.

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![FullSizeRender 28.jpg](https://steemitimages.com/DQmdhdgcpkGoYet6nN9TH3KDExFtS7s7DoHie9w7t3iFNqA/FullSizeRender%2028.jpg)


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# I use a press to make burgers. It creates a little dent in the center so they stay flat while grilling.

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![FullSizeRender 19.jpg](https://steemitimages.com/DQmeZCJHuzEDvCgGPpJwN4a2sY6fQF5FmqHkjJFZefbS9d1/FullSizeRender%2019.jpg)

![FullSizeRender 24.jpg](https://steemitimages.com/DQmQBhG3HhhZoRNEZ5W9oznmWefFzYXYK2CjsnQ2miNW1Wf/FullSizeRender%2024.jpg)


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# I guess this is sort of a kitchen episode. I cut 4 big red onions.

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![FullSizeRender 30.jpg](https://steemitimages.com/DQmdwLHUx621wm33aPT3TfA4WbJT7CrphsLkBhe6TLQFTwJ/FullSizeRender%2030.jpg)


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# I cooked them in a pan with some oil for 10 minutes. Then added butter, sugar and balsamic vinegar. And reduced them down.

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![FullSizeRender 26.jpg](https://steemitimages.com/DQmQMfNzBh2b5DgiUjFHJLrGxQQTPMvJewSjreE2KMBB1sB/FullSizeRender%2026.jpg)


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# Time to grill

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![FullSizeRender 22.jpg](https://steemitimages.com/DQmQNFJFxVcABy8awEfyF3EYbJwmCCe2RDN2W2a4ZLZKcYt/FullSizeRender%2022.jpg)



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# Buns go on first always.

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![FullSizeRender 18.jpg](https://steemitimages.com/DQmTi5DWscLmYVwhnTMPc1fzcQuJVSHoFTg8xTJMw7K5LWJ/FullSizeRender%2018.jpg)


![FullSizeRender 29.jpg](https://steemitimages.com/DQmTzEcRmDFELLKv2rKnmZpW3eKApQHTmvyeL5VY4etUnQN/FullSizeRender%2029.jpg)


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# I'm just going, to be honest, and show you classic grill error number 1. Not hot enough. this was 200C. 

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![FullSizeRender 25.jpg](https://steemitimages.com/DQmYt3y16T6kgUKzna11szb2i6cqx1dv9qXbfYcnMSjXkqu/FullSizeRender%2025.jpg)


![FullSizeRender 21.jpg](https://steemitimages.com/DQmZcda6WkASvJtWQbZxyNMuu1kjfsMM4dZ59uKDRdp8MDJ/FullSizeRender%2021.jpg)


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# Preparing the bun. Keeping it simple. A little lettuce and the onions.

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![FullSizeRender 17.jpg](https://steemitimages.com/DQmXSzNgBGxa59PEoEmFb2feqJCFqQzvJWw7H8qmTKG17VM/FullSizeRender%2017.jpg)


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# End Result. Now the onions were a great success and tasted delicious with the meat which was perfectly juicy. In fact, the whole burger was delicious but that doesn't mean there wasn't room for improvement. I think I need to make the burger thicker next time and grill on a higher heat to get better grill marks.

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![FullSizeRender 20.jpg](https://steemitimages.com/DQmQ1nDBRqs7BTiwWrqd7aTqqb7WPw3VbfzEkF7X867RJbr/FullSizeRender%2020.jpg)


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![signature](http://home.kpn.nl/bonge008/BLOG/signature/signature2.jpg) Follow Me [@exyle](https://steemit.com/@exyle)

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