Flank burgers - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-27-2008, 07:00 PM   #1
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Flank burgers

I saw a recipe for flank burgers the other day and it caught my eye. Now I didn't uuse everything they said but the flank steak sounded pretty darn good. I got me a small flank steak, chooped and ground it. Then decided to grind 1/2 pound of bacon. Added some green onions and some red wine and a few other spices and onto the grill they went.


__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-27-2008, 07:52 PM   #2
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
I'm looking forward to trying that and also want to try ground brisket burgers. Both sound great.
__________________

__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 01-27-2008, 08:59 PM   #3
Cooker
 
Big Ron's Avatar


 
Join Date: Jul 2007
Location: Houston Texas
Posts: 286
Nick, that looks great. Makes me want a big juicy cheeseburger.
__________________
Big Ron
Owner and Founder
Big Ron's Rub:
Just Rub It On!
www.bigronswebsite.com
Big Ron is offline   Reply With Quote
Old 01-28-2008, 04:48 AM   #4
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Great looking burger Nicky! Little over done though!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-28-2008, 06:59 AM   #5
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Good idea with the bacon to keep them moist as well as tasty.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 01-28-2008, 08:20 AM   #6
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Looks great Nick, This mite be a southern term, they say: meat closest to horn or hoof has the most flavor. Thats why chuck, briskit, skirt & flank have such a great flavor.

It may be (God forbit) a Texas saying
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 01-28-2008, 08:46 AM   #7
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
That looks awesome Nick !
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 01-28-2008, 09:30 AM   #8
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
WoW, what a great concept!! thank for sharing!!!
surfinsapo is offline   Reply With Quote
Old 01-28-2008, 11:52 AM   #9
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Flank burgers

Well aint never been a New Yawker of course..so dont make no claims to understanding yall's logic sometimes but seems sorta irrational to take a high dollar flank steak (super lean..and mostly flavorless) and make a hamburger out of it. Now if a person was on some kinda low fat diet could make some sense out of it..till you added the bacon then that put me back to square one Have to side with old 007 here...most flavorful parts of the cow come from the ends. Hard to beat 80/20 chuck for burgers and I take that with ground up bacon in it any old day. Griff..brisket burgers is super good stuff in my book. Excellent flavor but must be treated gently cuz they dont like to stick together too good. In fact might even be tempted to add a raw egg per each 5 lbs of ground brisket just to make it hang tighter on the grill. Their lack of cohesiveness it one reason you dont find brisket used in sausage making very often...though me and a chum did make some purty good stuff one time using briskets..chuck roast and bacon. Was a little crumbly but not too bad. Also..assuming you grinding packers for burgers..trim the snot out of em..there will still be mo than plenty of fat to cook itself propaly and even give a nice grease fire if a person aint careful. Just thinking out loud here

bigwheel

Quote:
Originally Posted by Nick Prochilo
I saw a recipe for flank burgers the other day and it caught my eye. Now I didn't uuse everything they said but the flank steak sounded pretty darn good. I got me a small flank steak, chooped and ground it. Then decided to grind 1/2 pound of bacon. Added some green onions and some red wine and a few other spices and onto the grill they went.


bigwheel is offline   Reply With Quote
Old 01-28-2008, 04:58 PM   #10
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Quote:
Originally Posted by 007bond-jb
Looks great Nick, This mite be a southern term, they say: meat closest to horn or hoof has the most flavor. Thats why chuck, briskit, skirt & flank have such a great flavor.

It may be (God forbit) a Texas saying
Up north it's closer to the bone, the sweeter the meat. Has always be true with girl friends.
__________________

__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.