Ground Beef and Gourmet Pub Burgers – Detroit, MI | Brent’s Prime Food Adventures

Описание: 00:00 - Intro
00:34 - Gourmet Pub Burgers
00:53 - Ground Beef
01:41 - Consider When Purchasing Ground Beef: Fat Content
12:56 - Consider When Purchasing Ground Beef: Freshness
14:23 - Consider When Purchasing Ground Beef: Packaging
15:44 - Consider When Purchasing Ground Beef: Buy Fresh; Not Frozen
16:54 - Consider When Purchasing Ground Beef: Cut and/or Grade
18:20 - Making The Gourmet Pub Burgers
20:37 - Japanese Teriyaki Burgers
30:30 - Mexican Pub Burgers
38:13 - Indian Pub Burgers
45:54 - Cooking The Burgers

This episode features an appearance of "pink slime" - officially called Lean Finely Textured Beef (or LFTB). Make sure you tune in around the 11th minute for discussion, explaining what it is and how to avoid it.

On to ground beef and gourmet pub burgers! Join Brent and special guest Steve Gubbini to explore ground beef and learn how to prepare gourmet pub burgers at home. To make the burgers, season, mix, shape, and cook. Grilling is best, but a skillet or broiler also works. Pair with toppings (lettuce, tomato, onions, pickles, condiments, cheese, buns) or even enjoy bun-free over salad. Don’t forget classic sides like potato salad, corn on the cob, or baked beans to round out your feast.

Gourmet pub burgers were a huge hit at Brent's old store - Ray's Prime Foods in the Detroit area. His staff typically made them daily; and on busy Summer holiday weekends, several times a day. The ingredients always were proprietary. Since the store closed, however, Brent decided to release the recipes to the public in this episode. Enjoy!

What follows are the printable recipes for today’s 3 featured burgers using Steve's ingredients. Then, 15 more recipes appear for the gourmet pub burgers once sold at Ray’s Prime Foods. The recipes from the old store include ones for beef, chicken, pork, and turkey. Each yields about 10, ½-lb patties, or 5# total.

Made in today’s episode:

Indian Pub Burgers: https://docs.google.com/document/d/1a...
Mexican Pub Burgers:
https://docs.google.com/document/d/1E...
Japanese Pub Burgers:
https://docs.google.com/document/d/15...

Bonus Recipes (From Ray’s Prime Foods):

BEEF
Bacon Cheddar Pub Burgers:
https://docs.google.com/document/d/19...
Cajun Blue Cheese Pub Burgers:
https://docs.google.com/document/d/1L...
Jalapeno Cheese Pub Burgers:
https://docs.google.com/document/d/1L...
Philly Cheesesteak Pub Burgers:
https://docs.google.com/document/d/1r...
Chili Cheese Pub Burgers:
https://docs.google.com/document/d/1s...
Pizza Pub Burgers:
https://docs.google.com/document/d/13...
3 Cheese Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1l...
Sweet Onion Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1v...
Steakhouse Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1Q...
Swiss Mushroom Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1a...

CHICKEN
Greek Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1G...
Italian Sun-dried Tomato Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1s...
Chicken Cordon Bleu Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1F...

PORK
Pulled Pork Pub Burgers Ingredients Link: https:
https://docs.google.com/document/d/1E...

TURKEY
Turkey Bacon and Stuffing Pub Burgers Ingredients Link:
https://docs.google.com/document/d/1l...

When making non-beef burgers (chicken, pork, turkey), binders like egg, bread crumbs, or oats help keep patties moist and intact. Beef recipes (80/20) don’t require them, but you can add one if mixing in cheese or veggies.

Tell Brent how your burgers turned out in the Comments section and also share your ideas for future episodes there. Did you once shop at the store and buy the gourmet pub burgers? If yes, did you like them? Or, are you making them for the first time using one of the recipes above? Let Brent know!

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Cheers!