Homemade Burgers

I use the fattiest meat I can find, make them extra large (since they will shrink alot because of the fat) and I always add a few tbsp of olive oil as well for moistness. I add an egg for a binder and a handful of breadcrumbs as well to give a softer texture. Sometimes add diced, grilled onions and peppers into the mixture as far as vegetables. Mainly season with sea salt, ground black pepper, garlic powder, and alot of cayenne.

Also, an extremely hot grill/cast iron pan is a must to get a good crust along with a medium burger on the inside.

Please don't put egg and breadcrumbs in them. Please.

Don't mush it up with a ton of seasoning and shite, overworking it. Some of the most flavorful burgers have none of that.

Fatty meat. I use 70/30, but 80/20 is fine.

Handle as little as possible. No ball rolling and mushing. Gentle forming. Patty doesn't have to be perfect. Keep the meat really cold for this.

Dimple once formed into patties. This ensures you don't have a dome burger.

Season GENEROUSLY with salt and pepper once formed into patties.

If you prefer the grill, go for it, but I'm a cast iron burger type of person.

Do not press on the burgers to "flatten" them. If you do press (like Smashburger), you do it immediately as they hit the heat. Basically you're pressing the raw meat. Don't press cooked meat. You're squeezing everything out.

LINK

I mix some 80/20 ground chuck with some 90/10 ground sirlion at a 50/50 ratio. The sirloin has the nice beef flavor and the chuck lends some fat to keep it juicy. Salt and pepper on the outside, don't handle the patties too much and right into a blazing hot cast iron skillet.

Listen to LL. Good stuff there. You can also use a little fish sauce if you find your burger lacking umami.

quote:

---

Please don't put egg and breadcrumbs in them. Please. Don't mush it up with a ton of seasoning and shite, overworking it. Some of the most flavorful burgers have none of that shite. Fatty meat. I use 70/30, but 80/20 is fine. Handle as little as possible. No ball rolling and mushing. Gentle forming. Patty doesn't have to be perfect. Keep the meat really cold for this. Dimple once formed into patties. This ensures you don't have a dome burger. Season GENEROUSLY with salt and pepper once formed into patties. If you prefer the grill, go for it, but I'm a cast iron burger type of person. Do not press on the burgers to "flatten" them. If you do press (like Smashburger), you do it immediately as they hit the heat. Basically you're pressing the raw meat. Don't press cooked meat. You're squeezing everything out.

---

Perfect advice. I only form the patties to where they barely stay together. The less dense the patty, the better. I find they cook faster and stay more moist.

No need for eggs or bread crumbs. Don't put onions in the patties. If you want onions, add them to the burger.

I like the fattest meat content. In a skillet, let them cook in the fat they render.

Thinner and wider is better than thicker and less round. You'll end up with a meatball.

ETA: Maybe a little Worcestershire before you form the patties. Not too much though, because it's strong.

quote:

---

My response had nothing to do with flavor

---

Seemed obvious.

I use Ground Round 85/15. Form patties. Heavy salt and pepper. Grill high heat for 3 minutes a side. Don't squeeze them!! Lastly, don't be afraid of a medium burger.

You're okay salting immediately before.

Burger Lab: Salting Ground Beef

quote:

---

I find that salting and peppering after cooking is a good idea.

Pepper can burn, and salt can change the texture of meat.

---

That pepper crust is sooooooo freaking good though.

quote:

---

I love that Serious Eats site.

---

Me too.

quote:

---

They seared really well without seasonings, and salting and peppering after worked just fine.

So, food for thought.

---

Interesting.