Liking Mayo and Jimmy Buffett preclude you from making any judgment over what can be classified as ‘loser’.
Well, I like mayonnaise, but Mayo is okay, too. He got the girl, after all. ![[berserker.gif]](/uploads/db3686/original/2X/8/8600bbd4810d342b8fbd4ffb62b4f0026275fd37.gif "berserker"){kind=small}
As for Buffett . . . well, you won’t see these folks at your next Puccini performance, but they’re sure having more fun than your average opera-goer. 
Tonight was a Bryan Flannery burger blend including:
25% Prime Sirloin
25% Prime Chuck
25% Wagyu Shortribs
25% Prime Rib Cab Fat Blend
This might be my favorite blend from the March sampler pack. Toppings were hickory smoked bacon, sauteed mushrooms and pepper jack cheese all on a nice toasted bulkie roll. This burger was super juicy, all done on the Weber.
Its all about the prep
Nicely stacked!
Nice Medium rare/medium. Color is a bit off due to camera issues 
is it my monitor or is that med-well?
pepper jack cheese is a crime against humanity
try the cheese and/or bacon on the bottom so bun not soggy
Or Miracle Whip. Or Iceberg lettuce apparently. We all need to protect our buns after all.
I do need to protect my buns, will try it next time
Its not your monitor, I was using my fiances crappy camera, the color is totally off. It looked much better in person
I ended up with the following (an exact match to Tyler’s by chance):
25% Prime Chuck
25% Prime Sirloin
25% Wagyu Short Ribs
25% Prime Beef Rib Cap Fat Blend
I asked Bryan to fill in the balance after asking for the Wagyu Short Ribs and Rib Cap Fat Blend per Bill L.'s recommendation.
This was an excellent “burger” (more than a hamburger!) served on a nice baguette.
My only negative is that the vacuum sealing compacted the meat. For burgers I prefer the keep the ground meat lose and form pattie’s lightly rather than compacting to much.
Anyone have any ideas of how to un-compact from the package?
BTW, this rounded out a grand Flannery weekend of Day Boat Scallops on Friday and a huge Private Reserve Rib Eye on Sunday! Bryan and his products are awesome!
I did my order today (yummmy marinated hanger steaks) and picked up the May Sampler Burgers to give them a try, which comes with these 4:
Blend #1: 25% Prime Sirloin, 25% Prime Skirt Steak, 25% Prime Brisket, 25% Choice Filet Tail (Total Fat Content 8%)
Blend #2: 25% Prime Chuck, 25% Prime Skirt Steak, 25% Pork Shoulder, 25% Prime Short Ribs (Total Fat Content 12%)
Blend #3: 25% Wagyu Chuck, 25% Prime Sirloin, 25% Prime Hanger Steak, 25% Prime Beef Rib Cap Fat Blend (Total Fat Content 19%)
Blend #4: 25% Choice Chuck, 25% Wagyu Chuck, 25% Choice Tri Tip, 25% Beef Suet Blend (Total Fat Content 21%)
I suspect based on this thread that #3 might be the best.
I’ll report back with results…
Went with Blend #2 last night:
25% Prime Chuck, 25% Prime Skirt Steak, 25% Pork Shoulder, 25% Prime Short Ribs (Total Fat Content 12%)
Cooked using Jordan’s “cast iron on the grill” method (which works great).
This blend makes a pretty tasty burger but I wouldn’t choose this particular blend again. While it was quite tasty, there just seemed to be a missing element or two that would take it over the edge into the uber yummiverse.
Had the burgers with a 2006 QC Cab, which was a mistake since that wine needs to sit and rest for the next forever years.
I would imagine that the pork shoulder is what contributed to this not being uber yummy. Shoulder is good in myriad ways, but introduced into a burger of Bryan’s making isn’t one of them IMNSHO.
Blend number 3 tonight.
Blend #3: 25% Wagyu Chuck, 25% Prime Sirloin, 25% Prime Hanger Steak, 25% Prime Beef Rib Cap Fat Blend (Total Fat Content 19%)
This blend is a-w-e-s-o-m-e.
Cooked again using Jordan’s “cast iron on the grill” method and then right at the end, pull the burgers out a do a quick sear for a few seconds on each side directly on the hot grill.
My turn at bat this weekend. After much research and thought, I decided on the following blend:
50% Wagyu Chuck
25% Choice Tri Tip
25% Wagyu Fat Blend
About 23% total fat content.
I’m going to follow the group and use a cast iron griddle on the grill to do the cooking.
One question: how do you guys gauge doneness? I’m 100% reliant on my probe thermometer for larger pieces of meat. I’m not a huge fan of really thick burgers, so I typically flatten them out quite a bit and stack with pieces of wax paper in between to keep them together before cooking. Is it just a time thing? 90 seconds each side on rocket hot cast iron for medium rare??
If you listen closely, the burgers will whisper to you when they are done.
Tru dat.
Holy gawd! We tried blend #1 and blend #4 today (I think.) Burger on a bun with a slice of cheese, onion and tomato nothing else, nada, zip, zilch, no potato salad, no nothing. We split them so we each had a half of both kinds. I… AM… STUFFED!
I have to admit they were very good. The one without the waygu had the beefier taste which I really liked.
Hey Ed, we should do a Flannery burger offline, everyone brings a different blend.
Excellent idea pops! Mini sliders would be the way to go on that I think.
We’re finally gearing up for Floaty Friday, (look for the email to go out this week).
It’s about time. ![[dance-clap.gif]](/uploads/db3686/original/2X/8/835ce082e2fa9c96c4b7f96406bf6e9a0db882ff.gif "[dance-clap.gif]"){kind=small}
Great! I was wondering why they were so much more expensive than normal burger meat! 
and just wait for the happy ending!