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Started By
Message
re: Your grilled burger recipe
Posted on 5/27/14 at 10:05 pm to sleepytime
Posted on 5/27/14 at 10:05 pm to sleepytime
I've been cooking burgers for myself and others for years and have always had good reviews.
I ask you, what does loosely forming the patties do? I form the hell out if mine thick and with a dimple for keeping form.
Cook quicker?
Hold more juice?
Less time to make?
I ask you, what does loosely forming the patties do? I form the hell out if mine thick and with a dimple for keeping form.
Cook quicker?
Hold more juice?
Less time to make?
2
Posted on 5/27/14 at 10:08 pm to TheEnglishman
Loosely forming the patties results in a less dense texture because you have more air between the individual grounds. The worst burger out there in my opinion is when somebody uses eggs and/or bread crumbs as a binder then packs the shite out of it. 
Posted on 5/27/14 at 10:14 pm to TheEnglishman
quote:
I ask you, what does loosely forming the patties do? I form the hell out if mine thick and with a dimple for keeping form.
Cook quicker?
Hold more juice?
Less time to make?
The more you compress the raw ground meat between your warm hands the more fat you lose from the meat. Your hands shouldn't be coated in white grease after forming your patties. The result is a much juicier, less dense and more tender burger. Just try it once.
This post was edited on 5/27/14 at 10:16 pm
Posted on 5/27/14 at 10:15 pm to Rohan2Reed
I simply use salt pepper and garlic. It tastes way to good to bother doing more.
I'll try the new texture by loosely forming the patties next time. I'm interested.
I assume it holds the seasoning well or better than hard forming
I'll try the new texture by loosely forming the patties next time. I'm interested.
I assume it holds the seasoning well or better than hard forming
Posted on 5/27/14 at 10:24 pm to TheEnglishman
I used kosher salt and fresh cracked black pepper (sometimes I use garlic salt instead of kosher)
put ground beef in bowl. season the meat then mix and form into loose relatively thin patties.
let sit at room temp to warm up a tad while you get the pan hot.
season the outside w/ more salt + pepper just before putting them on an un-greased, super hot cast iron skillet.
let go until cooked halfway up, then flip and add a slice of cheese. cover to let steam melt the cheese and finish cooking the patty through.
once cheese is melted pull out of skillet and let sit for a couple minutes while you prep your bun, which should result in the middle being cooked to around med rare plus and the juices to be retained.
works great every time.
put ground beef in bowl. season the meat then mix and form into loose relatively thin patties.
let sit at room temp to warm up a tad while you get the pan hot.
season the outside w/ more salt + pepper just before putting them on an un-greased, super hot cast iron skillet.
let go until cooked halfway up, then flip and add a slice of cheese. cover to let steam melt the cheese and finish cooking the patty through.
once cheese is melted pull out of skillet and let sit for a couple minutes while you prep your bun, which should result in the middle being cooked to around med rare plus and the juices to be retained.
works great every time.
Posted on 5/27/14 at 10:46 pm to The Levee
These burger threads are starting to become like the microwaved steak threads that used to appear on here. 
This post was edited on 5/27/14 at 10:47 pm
Posted on 5/28/14 at 2:09 am to zztop1234
quote:
quote: One rule, must be grilled on a bbq pit. Not in the kitchen or on a griddle
Used to think the same as well. Open pit does result in a smokiness but all that fatty goodness slips away. On the flat top or cast iron is my go to.
Seasoning I used to salt and pepper, then mix and form patties. I've found it too be too salty at times. Now I form patties and liberally salt and pepper the outside. The direct heat results in a nice peppery salty crust with a natural beefy flavor on the inside.
Bread choice. Sesame seed buns toasted. I don't like to heavy of a bun. Dont get the love for the pretzel bun. At times they are toasted too much and become hard and brittle. Just enough to hold it together. My spur of the moment bun will always be toasted slices of plain white bread.
Dressed burger. Mayo lettuce tomato. Thinly sliced raw white or red onion too. I like bacon but simple bacon. Benton's is good but too overpowering for a burger. Ill pretty much do any cheese as long as its melted.
Dam now I want a burger...
Posted on 5/28/14 at 6:48 am to Boondock544
Diced jalapeños, onions, a dab of BBQ sauce and a little bread crumbs. Maybe a little Tonys, onion, and garlic powder or a dab of Worcestershire
Posted on 5/28/14 at 6:52 am to aaronb023
Mix a little ground pork in as well and it be super juicy.
Posted on 5/28/14 at 9:01 am to TheEnglishman
quote:
I'll try the new texture by loosely forming the patties next time. I'm interested.
it's difficult to mix seasoning into the meat and also do the the loose form patty. what you need to do is take the ground meat and form a patty without messing with it. Treat your burger as you would a steak: season the outside of it. This is why burger joints always have great ones, because they don't compress the meat all together.
quote:
I assume it holds the seasoning well or better than hard forming
It's more for texture than anything else.
For seasoning I use salt, pepper, cumin and mexine chili powder. Smoked paprika isn't bad in that mixture neither. Again, I strictly season the patty's perimeter
Posted on 5/28/14 at 8:38 pm to Midget Death Squad
If you cook a burger in a skillet, quickly dredge your cheese in the hot grease and throw it on your burger. If you are fast, you won't burn yourself, the cheese will be melted nicely and it will pick up some of the yummy crusty bits from the bottom of the pan.
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