re: Hamburger Recipes

Rouses had Sirloin roast on sale this past weekend. I cut half of one into strips, seasoned it with salt, pepper and a little adobo seasoning, grinded them with the meat grinder and made them into 5 oz patties on a cheap Burger press I have. Grill them over some hot coals. They were excellent. Even my finiciky sister in law said they were delicious. Fresh ground meat is the key I think.

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American cheese is shite. And so is ketchup. And yellow mustard.

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And according to him, so is eating a burger while getting a BJ.

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good ideas, but American cheese is shite. And so is ketchup. And yellow mustard.

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Your pallet is so refined bruh.


Honestly I'm not big on American cheese either, but it's easy to replace that with whatever you like (I'm partial to pepperjack myself).

The video just shows you the important parts of making a party at home in an entertaining way.

Agree with everything on this thread, but if you want to use something other than salt and pepper, try McCormick's Montreal Steak Seasoning....bad on steaks, great on burgers.

You can ONLY mash it if you do it as soon as the cold meat hits the pan. The cold fat will still stick in the patty and not make it lose all of its juices.

Another thing to try is making a 50/50 mixture of ground beef and ground pork. This is my favorite way to make burger patties because I think the pork really makes them tender and full of flavor.

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sounds simple enough.. but, i thought we weren't supposed to "mash" it?

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just dont handle it too much. Dont roll it and pack it tight into a ball. Loosely form a ball an then slap it in the pan, flatten it, and dont touch it until you're ready to flip.

thats the way i like it, thinner and with a nice crust.

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i wish i could figure this part out. I've read this in tons of articles/recipes. But, either i don't do enough (patty falls apart) or i do too much (burger is tough).

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Maybe you're not starting it on high enough heat because the heat somewhat seals it all together so it doesn't fall apart. I just cut part of it out of the ground meat portion and form the patty without packing it, if that makes sense.

I've made Julia Child's burger before which is one of the few times I add something to the meat, which is sauteed shallots in butter, but I sort of "cut" that into the meat with a fork and then lightly form the patty. There's a video somewhere of she and Jacques Pepin making burgers.

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When you do that do you make yourself a double cheeseburger? I tend to like a thick patty or 2 thin ones.

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i mean its not thin like a mcdonalds patty or anything.




looks something like this.