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Thighburgers Don't Sizzle

post #1 of 25
Thread Starter 

I'm developing my menu for my food truck.  Of the items is a thighburger.

 

I skin and bone-out the chickens' thighs (save the skin to make de-lish chicharrones), then course-grind the meat.

 

I apply my magical herbs and spices, eggs to bind, some flax seed, and a touch of olive oil for some fat content.

 

When I throw them on my grill at home, I get no sizzle.  When I throw them on the lava rock chargrill at work, they don't sizzle.

 

Neither do they drip juices.  This is a particularly annoying fact, as I use the running juices to determine when burgers are done cooking.

 

I am forced to cheat; I sacrifice the largest patty by cutting it to check the center, this lets me know when the rest are done.  This makes me feel horrible.

 

They come out good.  Tasty.  Wonderful.  But they lack a touch of juicy.  They are not dry, but they don't sweat.  I believe the juicy is a major part of the beauty of the burger.

 

So, how do I get them juicy?  How do I make them sizzle?

 

Help?  Anyone?

 

Bueller...?

 

Thx.

 

Pic related

 

*

post #2 of 25

They need some type of animal fat content added related to what you are trying to achieve with the dish imo that olive oil just won't replicate. Maybe trimmings from another dish you make on your food truck?

post #3 of 25

Grind the chicken skin into the meat mixture.  Why are you adding flax seed?  I'm willing to bet that's contributing to the dryness.  

 

Use a thermometer to check the temperature.  After a while you'll be able to gauge the temperature better without it.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 25

Go ahead and add the skin and any fat found on the thigh.

 

I was taught that fat is flavor.

 

Add bacon fat if needed because the juicy you seek is fat. :thumb:

post #5 of 25

If you are trying to keep the fat low and also really need those amazing chicharrones this is a pretty interesting article that might give you some good ideas. 

 

http://aht.seriouseats.com/archives/2009/11/the-burger-lab-turkey-burgers-that-dont-suck.html

post #6 of 25
Thread Starter 

Thank you, everyone, for your responses.

 

jdndaddy, I'm gonna try the eggplant puree for the moisture.

 

Thx!

post #7 of 25
Anytime man, that's what this community is for.
post #8 of 25
Thread Starter 

So today I gave the thighburger another test run.

 

No skin. Kept the fat on the thigh. No flaxseed.

 

Oven-broil and pan fry with 50/50 butter/olive oil.

 

Juicyness. I was able to see the bubbling as they broiled in the oven.

 

Can't wait to try this on the grill and char-broiler!

 

Peace.

post #9 of 25

Glad it worked out.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 25

Hell yeah man.

post #11 of 25
Quote:
Originally Posted by RedBeerd Cantu View Post
 

So today I gave the thighburger another test run.

 

No skin. Kept the fat on the thigh. No flaxseed.

 

Oven-broil and pan fry with 50/50 butter/olive oil.

 

Juicyness. I was able to see the bubbling as they broiled in the oven.

 

Can't wait to try this on the grill and char-broiler!

 

Peace.


We would all love pictures! 

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #12 of 25

I have memories of the best chicken burguer i made in my life. I used the skin to make cracklings (oven, not fried). Then i mixed the skin cracklings with toasted garlic and pepper flakes. The burguer was made with ground thighs, a good amount of lard, bacon and the cracklings mix.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #13 of 25

That sounds amazing @ordo ! That made me think of my favourite BBQ place in Iowa.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #14 of 25
Thread Starter 
Quote:
Originally Posted by ordo View Post I used the skin to make cracklings (oven, not fried).

How long did you bake and at what temp?

post #15 of 25
Thread Starter 

HelloItsLucas-

 

I didn't take pics this time, but I DID freeze some, so I'll snap some next go-round.

 

Should be REAL soon.

 

Peace.

post #16 of 25
Quote:
Originally Posted by RedBeerd Cantu View Post
 

How long did you bake and at what temp?

 

At 200°C until golden dry (but not burnt). I placed the skin on a rack to avoid frying it.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #17 of 25

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #18 of 25

Wow ordo that looks delicious. I've only made chicken cracklings by gently frying diced chicken skin in its own rendered fat (starting in cold water), a trick I learned from @ChrisLehrer on this forum. I'll have to try your technique now! :lips:

post #19 of 25
Thread Starter 

I am now fantasizing about making chicharrones and placing them on the phreakin' burger!

 

This is a very good thing. Will be great for the texture and flavor profile.

post #20 of 25

Man, I got some thighs of Bresse chicken left in the fridge...  I think I am going with that idea tomorrow.

 

Could I persuade you to move your food truck to Nürnberg, Bavaria? I need a good feeding ground close to work... Texas is the Bavaria of the US, anyway. Just get a spot close to the Northeastern rail station.... ;)

post #21 of 25
Quote:
Originally Posted by GeneMachine View Post

Man, I got some thighs of Bresse chicken left in the fridge...  I think I am going with that idea tomorrow.

Could I persuade you to move your food truck to Nürnberg, Bavaria? I need a good feeding ground close to work... Texas is the Bavaria of the US, anyway. Just get a spot close to the Northeastern rail station.... wink.gif

I was just watching an episode of Good Eats in which he talks about the German immigrants to central Texas and how that has a lot to do with the development of chicken fried steak.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #22 of 25
Quote:
Originally Posted by Koukouvagia View Post


I was just watching an episode of Good Eats in which he talks about the German immigrants to central Texas and how that has a lot to do with the development of chicken fried steak.

There's the whole culinary thing resulting from the rather large amount of German immigrants there, sure. But also, just as a personal observation from the Texans I met, they seemed in quite some cultural aspects quite similar to us Bavarians over here. Rather fierce local patriotism, individualism that can be on the somewhat stubborn side. Also, how may Oktoberfests do you guys have there? We make do with one ;)

post #23 of 25
Thread Starter 

Only one Octoberfest, unfortunately. However, here in San Antonio, we have Fiesta, a weeklong debaucherous celebration. On the outskirts of San Antonio, you'll find Wurstfest, as well.

 

So, yeah...alot of parallels!

post #24 of 25
Thread Starter 


So I thawed and went at it again. The above pick is them being pulled out the broiler (just my Maytag set to Broil). They were still bubbling.

 

And below is the panfried:

 

 

 

My wife had a bite of each. She said that they were so juicy and that they were really light.  She said that this thighburger of mine is a "chicburger".

 

Sounds good to me.

post #25 of 25

Cool!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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