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OCDave
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OCDave: "While they don't look like I'd want my burger to look, they must have some magic to have lasted 100+ years and have such a passionate following. I am gonna try Pete's method this week."
OK, I tried it... I really don't like it. While the water did impart an oniony taste to the meat, it also washed away the hamburger grease which give beef it's glorious taste. This method reduced the taste of 1/3 pound of beef to the level of ground turkey or a bean burger.
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jhb8426
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Sort of like a white castle maybe?
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nctry
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jhb8426: "Sort of like a white castle maybe?"
If you don’t have to run to the outhouse within a half hour of eating it’s not a White Castle. At least the ones my grandma would get from the one on Lake Street in Mpls back in the day.
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ozarkpaddler
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nctry: "jhb8426: "Sort of like a white castle maybe?"
If you don’t have to run to the outhouse within a half hour of eating it’s not a White Castle. At least the ones my grandma would get from the one on Lake Street in Mpls back in the day."
If you ever need a laxative.....
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DrBobDerrig
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Hamburgers in water
my burgers are tooo dry...
dr bob
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cowdoc
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My wife is from PDC. I've eaten more than my share of Pete's burgers. They are delicious.
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520eek
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Thanks for the share on the video....now I have a legit excuse to go on a road trip this summer! Gotta try some of them burgers! :)
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pswith5
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Had boiled burgers somewhere.... Not in PDC. Remember thinking it was odd but also remember liking them.
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mjmkjun
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Zwater: "I would like to try these.
White castle was our go to food after the bars in my 20's. Get a couple of crave cases with my buddies and we were set. My record was 17. Didn't get out of the bathroom the next day, but it was worth it at the time:)"
OMG! That's hilarious.
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Frenchy
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I sure don’t remember any of the old hamburger joints boiling their burgers. They also used 80/20 meat. Over-cooking is the biggest culprit of dry burgers.
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mirth
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Perhaps you're flipping or otherwise handling the meat too much or leaving it on too long? Usually when I make burgers I only touch them 3 times with the spatula... After 5 minutes to establish a nice crisscross grill mark, then to flip, then 5 minutes after the flip for grill marks on the opposite side.
Also, 80/20 makes a better burger than 90/10. Fat = juice = flavor.
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mirth
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Ok, and now I watched the video. Looks interesting, never knew Pete's existed. Next time I'm thru Prairie Du Chien I'll have to stop and try one.
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DrBobDerrig
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I made 4 burgers in water. I had way too much water. The are thawed out frozen Holstein patties so you can't expect much. I had a package of onion flakes in the water and a beef boulion cube. when they looked done on my dark porch I put them on the grill to brown them a bit. Next time I will use way less water...maybe put a pile of onions in the water first and get them cooked down a bit. when the kids were little the patties and 2# burgers from a 1/4 or 1/2 steer were gone first.... Now the roasts and steaks are gone first and I am looking a pile of 2 year old frozen patties at the bottom of the chest freezer... If I had any sense I would give them to my son a couple miles away that has little kids and needs fast meals... and go to Otto's in Luxemburg and get some good fresh burger when I want to make them...
dr bob
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ozarkpaddler
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I watched it and they just don't look appetizing to me.
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OCDave
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While they don't look like I'd want my burger to look, they must have some magic to have lasted 100+ years and have such a passionate following. I am gonna try Pete's method this week.
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mastertangler
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OCDave: "While they don't look like I'd want my burger to look, they must have some magic to have lasted 100+ years and have such a passionate following. I am gonna try Pete's method this week."
That's what I was thinking. They must be pretty good.
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DrBobDerrig
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Savage Voyageur: "Speaking from a Grillmasters perspective this is just not right. Boiling burgers and onions?
The caramelizing of fried onions in a pan of butter can’t be duplicated in water. The sugars in the onion can only be released to be tasted this way.
Hamburger can’t get that grill flavor, crispy cooked outside medium cooked inside in boiling water.
Dr Bob, try cooking with ground chuck about 20% fat content. Get the course ground from your butcher.
Too dry of hamburger patties are are very common problem. Everyone nowadays is so health conscious. It’s lean this, and tasteless that. You need to have fat in the meat to start with to get a juicy hamburger. Also cooking times are way too long most of the time. You want them cooked medium done, not done so kid could use it for a hockey puck. Also only flip the patty one time. Every time you flip you loose juice. Grill temperature is very important also. You want to sear the meat to seal in the juice. Try cooking at a higher temperature for a shorter time.
Sorry that I’m being a negative nanny, just how I believe it should be done.
I’m smoking a full brisket right now outside on my grill, got to go...
"
you are correct about the fat content... mine are Holstein (steers or freemartins) so they tend to be a bit leaner... Fat equals flavor and juicy. Gonna try 4 of my " frozen hocky pucks" in water with beef bullion cube and some onion powder mix this week....
Thanks for the input guys....
dr bob
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nctry
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mjmkjun: "Reminds me of a spot on Bourbon Street where I watched the fella grill burgers the traditional way but just before it was completely cooked he poured about a 1/2 cup of water on it and covered it with an old style Ford hubcap. Browned but juicy. Yum!"
You thought that was water? Haha.
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cyclones30
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I've been past many times, never stopped. I do know folks that love them.
We raise beef cattle, I have no desire to cook in water. But, that said can see how they wouldn't be dry. I personally hate a soggy bun on any sandwich. Burger, Reuben, philly, I get rid of the bun if it's soggy.
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Savage Voyageur
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Speaking from a Grillmasters perspective this is just not right. Boiling burgers and onions?
The caramelizing of fried onions in a pan of butter can’t be duplicated in water. The sugars in the onion can only be released to be tasted this way.
Hamburger can’t get that grill flavor, crispy cooked outside medium cooked inside in boiling water.
Dr Bob, try cooking with ground chuck about 20% fat content. Get the course ground from your butcher.
Too dry of hamburger patties are are very common problem. Everyone nowadays is so health conscious. It’s lean this, and tasteless that. You need to have fat in the meat to start with to get a juicy hamburger. Also cooking times are way too long most of the time. You want them cooked medium done, not done so kid could use it for a hockey puck. Also only flip the patty one time. Every time you flip you loose juice. Grill temperature is very important also. You want to sear the meat to seal in the juice. Try cooking at a higher temperature for a shorter time.
Sorry that I’m being a negative nanny, just how I believe it should be done.
I’m smoking a full brisket right now outside on my grill, got to go...
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nctry
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No, they save the first fifty to us old guys that can’t taste well anyways.
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mjmkjun
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Reminds me of a spot on Bourbon Street where I watched the fella grill burgers the traditional way but just before it was completely cooked he poured about a 1/2 cup of water on it and covered it with an old style Ford hubcap. Browned but juicy. Yum!
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nctry
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I got a chuckle about your it’s just a Holstein comment. We used to keep enough of our bull calves to raise for meat... no longer bulls mind you. But they were some of the best meat cuts and hamburger meat. No one believed what they were...
I just washed down a good elk burger. No water and a little slap yo momma seasoning. Poor Kira gets activated charcoal. And no, activated charcoal is not a chunk of Kingsford lit and then shoved down their throat. Glad I asked though, haha! Kira ate a chunk of mouse poison. She seems fine.
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JJ47
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nooneuno: "JJ47: "OCDave: "OCDave: "While they don't look like I'd want my burger to look, they must have some magic to have lasted 100+ years and have such a passionate following. I am gonna try Pete's method this week."
OK, I tried it... I really don't like it. While the water did impart an oniony taste to the meat, it also washed away the hamburger grease which give beef it's glorious taste. This method reduced the taste of 1/3 pound of beef to the level of ground turkey or a bean burger. "
But.... if you made 50 at a time, and ten batches with the same equipment on a regular day, after the first batch you'd have left all the fat and drippings floating on the water to introduce that flavor back in with subsequent batches.
My guess is making them at home cannot duplicate the product or flavor of Pete's equipment and the techniques they use.
Just sayin' the original product might be worth a try.
And, yes to those posters above, White Castle burgers are steamed with onions under them very similar to Pete's."
So do they sell the first 50 to out of towners since they don't have the flavor, and the regulars that praise them wait for the second batch??"
Could very well be! LOL
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mc2mens
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Savage Voyageur: "Speaking from a Grillmasters perspective this is just not right. Boiling burgers and onions?
The caramelizing of fried onions in a pan of butter can’t be duplicated in water. The sugars in the onion can only be released to be tasted this way.
Hamburger can’t get that grill flavor, crispy cooked outside medium cooked inside in boiling water.
Dr Bob, try cooking with ground chuck about 20% fat content. Get the course ground from your butcher.
Too dry of hamburger patties are are very common problem. Everyone nowadays is so health conscious. It’s lean this, and tasteless that. You need to have fat in the meat to start with to get a juicy hamburger. Also cooking times are way too long most of the time. You want them cooked medium done, not done so kid could use it for a hockey puck. Also only flip the patty one time. Every time you flip you loose juice. Grill temperature is very important also. You want to sear the meat to seal in the juice. Try cooking at a higher temperature for a shorter time.
Sorry that I’m being a negative nanny, just how I believe it should be done.
I’m smoking a full brisket right now outside on my grill, got to go...
"
Exactly what he said.
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Bannock
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I've had Pete's. To me they taste like meatloaf.
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Rs130754
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I only live a couple hours away and have tried them...once. Not my thing. Mine was served on a bun that had soaked up most of the liquid and was about the consistency of a wet roll of toilet paper and nearly as flavorful. It was unique and I didn't have to wait in line for it. I would recommend checking out Starks Sport Shop on the other side of the road though. Only story I know that has a great wine selection as well as hard liquor, guns, tackle, boats, and boating supplies. No canoes though, of course is has been a few years since I have been there.
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bwcasolo
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um, no thanks, glad you are interested though. ever since i got my pellet grill and i.temp. meat thermometer, my burgers are perfectly done.
cooking burgers in water just doe's not seem right.
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JJ47
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OCDave: "OCDave: "While they don't look like I'd want my burger to look, they must have some magic to have lasted 100+ years and have such a passionate following. I am gonna try Pete's method this week."
OK, I tried it... I really don't like it. While the water did impart an oniony taste to the meat, it also washed away the hamburger grease which give beef it's glorious taste. This method reduced the taste of 1/3 pound of beef to the level of ground turkey or a bean burger. "
But.... if you made 50 at a time, and ten batches with the same equipment on a regular day, after the first batch you'd have left all the fat and drippings floating on the water to introduce that flavor back in with subsequent batches.
My guess is making them at home cannot duplicate the product or flavor of Pete's equipment and the techniques they use.
Just sayin' the original product might be worth a try.
And, yes to those posters above, White Castle burgers are steamed with onions under them very similar to Pete's.
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mjmkjun
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nctry: "mjmkjun: "Reminds me of a spot on Bourbon Street where I watched the fella grill burgers the traditional way but just before it was completely cooked he poured about a 1/2 cup of water on it and covered it with an old style Ford hubcap. Browned but juicy. Yum!"
You thought that was water? Haha."
;-)
Well, by 2 AM I had enough vodka in me...would not of known the difference.
umm....you were implying vodka instead of water, weren't you?
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Jackfish
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I grew up about 25 miles from Prairie du Chien and, to my recollection, have never had a burger at Pete’s Hamburgers. Absolutely shameful. I’m going to correct that at my first opportunity next summer.
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Zwater
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I would like to try these.
White castle was our go to food after the bars in my 20's. Get a couple of crave cases with my buddies and we were set. My record was 17. Didn't get out of the bathroom the next day, but it was worth it at the time:)
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Northwoodsman
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I watched the entire video and I am surprised by the loyal following. It sure doesn't look appetizing our appealing. Fadersup and Savage Voyageur nailed it. If the boiled beef doesn't turn you off, how about the soggy bun? But on the other hand I would be tempted to stop for one if I'm in the area to see what the draw is. It must be one of those things that you just can't visualize, like bacon dipped in chocolate.
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nctry
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Now, replace that water with bacon grease and you may have something there.
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thegildedgopher
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jhb8426: "Sort of like a white castle maybe?"
This was exactly my thought as I was watching. That and the mushiness of the white bread bun soaking in all that water just do not look appetizing.
If you love onions and like your beef well-done, but don't want a hockey puck, I guess I can see the appeal.
I will stick to quality grass-fed 85/15. Get the grill hot as hell to start, then turn down to maybe 3/4 heat. I give 'em maybe 120 seconds per side. Just enough to warm the center. Don't manhandle it or you'll lose the good bursts of juice. While eating, hold your burger directly over fries or veggies or whatever, allowing that greasy, bloody goodness to drip all over 'em. Best seasoning in the world!
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Ragged
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Looks nasty, but with that said I can’t say Whities look any better and I love those. Might try one just for kicks
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fadersup
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No way Jose. Juicy and wet are not the same.
All the follow-up advice is good, plus I'll add handle your raw patty as little as possible. Overworking the meat makes it tough.
High heat and caramelization (Maillard reaction) creates new flavor compounds. That is a good thing every time.
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nooneuno
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JJ47: "OCDave: "OCDave: "While they don't look like I'd want my burger to look, they must have some magic to have lasted 100+ years and have such a passionate following. I am gonna try Pete's method this week."
OK, I tried it... I really don't like it. While the water did impart an oniony taste to the meat, it also washed away the hamburger grease which give beef it's glorious taste. This method reduced the taste of 1/3 pound of beef to the level of ground turkey or a bean burger. "
But.... if you made 50 at a time, and ten batches with the same equipment on a regular day, after the first batch you'd have left all the fat and drippings floating on the water to introduce that flavor back in with subsequent batches.
My guess is making them at home cannot duplicate the product or flavor of Pete's equipment and the techniques they use.
Just sayin' the original product might be worth a try.
And, yes to those posters above, White Castle burgers are steamed with onions under them very similar to Pete's."
So do they sell the first 50 to out of towners since they don't have the flavor, and the regulars that praise them wait for the second batch??
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