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Started By
Message
Homemade Hamburger recipes (Pics included)
Posted on 2/9/14 at 1:35 pm
Posted on 2/9/14 at 1:35 pm
Everybody has a different way to make the homemade patties. I'm cooking some tonight and would like to know everyone's style. So, what say you?
'Merica
ETA Pics:
Here is what I tried...
80/20 ground
2 onions chopped fine
2 eggs
Tonys
Garlic salt
Worcestershire Sauce
Sweet Baby Rays
Ketchup
12 pack of Natural Light (for me of course
Here are a few starter pics. I also did the thumb thingy. I'll let y'all know the taste results
'Merica
ETA Pics:
Here is what I tried...
80/20 ground
2 onions chopped fine
2 eggs
Tonys
Garlic salt
Worcestershire Sauce
Sweet Baby Rays
Ketchup
12 pack of Natural Light (for me of course
Here are a few starter pics. I also did the thumb thingy. I'll let y'all know the taste results
This post was edited on 2/9/14 at 5:17 pm
16
Posted on 2/9/14 at 1:41 pm to LSU 318 LSU
80/20
Form, handling as little as possible.
Dimple.
Pepper, Tony's.
Cast iron.
Form, handling as little as possible.
Dimple.
Pepper, Tony's.
Cast iron.
Posted on 2/9/14 at 1:49 pm to LSU 318 LSU
Add a little fish sauce
Posted on 2/9/14 at 2:03 pm to Coater
Baste with soy sauce a few times while grilling.
Posted on 2/9/14 at 2:03 pm to Coater
nb4saltandpepperonly
Posted on 2/9/14 at 2:04 pm to LSU 318 LSU
Get good quality beef, and fresh fixins.
Posted on 2/9/14 at 2:05 pm to LSU 318 LSU
The best advice I received on burgers years ago was to handle the meat as little as possible and put the dimple in the middle with your thumb so it doesn't shrink up as much. I usually use 80/20. Season to your liking but don't over handle it in the process. You can mix in a little ground pork if you like as well.
Posted on 2/9/14 at 2:08 pm to LSU 318 LSU
My roommate was grilling burgers one day and wanted to put a random type of cheese on them. Ever since that day I cook all my burgers with muenster cheese. shite is excellent on a burger. Complements the meat very well
Posted on 2/9/14 at 2:10 pm to LSU 318 LSU
PDub, for every 2 pounds of meat, add 1 pack of onion soup mix. Hit it with some black pepper and a lil salt, the dimple and that's all folks.
Posted on 2/9/14 at 2:22 pm to LSU 318 LSU
90/10 and tonys. Too many people screw up hamburgers by trying to add all kinds of stuff.
Posted on 2/9/14 at 2:30 pm to LSU 318 LSU
80/20 Chuck
Salt
Pepper
Form loosely
Cast Iron Skillet on High
Flip Once
Salt
Pepper
Form loosely
Cast Iron Skillet on High
Flip Once
Posted on 2/9/14 at 2:31 pm to GeauxPack81
quote:
Ever since that day I cook all my burgers with muenster cheese
Muenster is a really good, creamy cheese. Can't go wrong with it. I usually go with pepperjack or sharp cheddar. Swiss when I want sautéed mushrooms on it.
I like to add worcestershire, salt/pepper, and some breadcrumbs before forming into the patties. Basically just season to your taste, but you gotta have 80/20.
Posted on 2/9/14 at 2:49 pm to LSU 318 LSU
When I was younger I used to do all sorts of things to burgers. I'd mix a lot of seasoning into the meat. I've even chopped up onions and peppers really fine roll them into the patties.
After I tried it the simplest way (cracked pepper and kosher salt, little dimple in the middle), I stuck with it.
There's really only two variations I'll do.
If I'm cooking the thinner patties, I'll cook on high heat.
If I'm doing thicker ones, I'll cook on medium heat, flip once. When I have nice crust on each side, I'll put on whatever cheese I want and add some water to the skillet, put a lid on it, and let the cheese melt over the burger.
I don't know why, but I don't always want cheese on my burger, and if I do, I want the patty to be thick.
After I tried it the simplest way (cracked pepper and kosher salt, little dimple in the middle), I stuck with it.
There's really only two variations I'll do.
If I'm cooking the thinner patties, I'll cook on high heat.
If I'm doing thicker ones, I'll cook on medium heat, flip once. When I have nice crust on each side, I'll put on whatever cheese I want and add some water to the skillet, put a lid on it, and let the cheese melt over the burger.
I don't know why, but I don't always want cheese on my burger, and if I do, I want the patty to be thick.
Posted on 2/9/14 at 3:33 pm to LSU 318 LSU
80/20. Little salt. Dimple the middle. Cook.
I like hamburgers simple. Dress to taste.
I like hamburgers simple. Dress to taste.
This post was edited on 2/9/14 at 3:34 pm
Posted on 2/9/14 at 3:42 pm to LSU 318 LSU
The best burger is a thick one that's not cooked past medium.
Posted on 2/9/14 at 4:07 pm to JimMorrison
quote:
I like to add worcestershire, salt/pepper, and some breadcrumbs before forming into the patties. Basically just season to your taste, but you gotta have 80/20.
I do this as well but add an egg
Posted on 2/9/14 at 4:49 pm to Gugich22
Usually use chuck with salt and pepper. Occasionally, I'll add a little dry ranch, if I have some on hand.
Posted on 2/9/14 at 5:03 pm to AmosMosesAndTwins
quote:
handling as little as possible
I've seen several posters stating the same, but what does it hurt to handle the meat "too much"?
Posted on 2/9/14 at 5:45 pm to crimsonsaint
quote:
what does it hurt to handle the meat "too much"?
You'll go blind.
Posted on 2/9/14 at 5:53 pm to crimsonsaint
It will make it tougher if it's over handled, according to what I've read.
I grab the portion I want from the hunk of ground beef. Season the top and fold it over itself. Form the patty and season the top of that. Put it in the skillet seasoned side down and season the top of that. (Now it's been seasoned in the middle and both sides.) That's all the handling I do.
I grab the portion I want from the hunk of ground beef. Season the top and fold it over itself. Form the patty and season the top of that. Put it in the skillet seasoned side down and season the top of that. (Now it's been seasoned in the middle and both sides.) That's all the handling I do.
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