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Homemade Hamburger Recipes
Posted on 8/9/14 at 7:07 pm
Posted on 8/9/14 at 7:07 pm
For whatever reason, when I grill, it's usually steak, chicken thighs or leg quarters, bratwurst and/or corn on the cob. Occasionally, some redfish or red snapper on the half shell...
Anyhoo...
I was at a friend's house last night for the Saints game and he grilled some terrific burgers and chicken breasts. Him, his wife and a couple of others who were at his house last night are coming to my place tomorrow afternoon. I know I can grill an above average chicken breast, but I also need to crank out a better burger than he served!
Any help would be greatly appreciated!
Anyhoo...
I was at a friend's house last night for the Saints game and he grilled some terrific burgers and chicken breasts. Him, his wife and a couple of others who were at his house last night are coming to my place tomorrow afternoon. I know I can grill an above average chicken breast, but I also need to crank out a better burger than he served!
Any help would be greatly appreciated!
6
Posted on 8/9/14 at 7:12 pm to White Roach
Skip the grill, and go with cast iron.
Posted on 8/9/14 at 7:12 pm to White Roach
80/20 ground beef. Salt and pepper. Don't overwork the patties. Indention in the center. Keep it simple.
Posted on 8/9/14 at 7:13 pm to White Roach
Keep the burgers simple.
Get a custom grind from your butcher. Brisket makes really good burgers. Get a coarse grind. Season with salt and pepper. Not too thick, not round. Grill to medium. Serve the burgers hot off the grill as possible. Serve the toppings cold as possible. Shred a variety of good cheeses such as a white cheddar, smoky gouda, and baby swiss. Don't melt on the burgers. A spicy mayo or creole mustard is a nice touch. Get fresh buns from a bakery.
I guess that's not so simple.
Get a custom grind from your butcher. Brisket makes really good burgers. Get a coarse grind. Season with salt and pepper. Not too thick, not round. Grill to medium. Serve the burgers hot off the grill as possible. Serve the toppings cold as possible. Shred a variety of good cheeses such as a white cheddar, smoky gouda, and baby swiss. Don't melt on the burgers. A spicy mayo or creole mustard is a nice touch. Get fresh buns from a bakery.
I guess that's not so simple.
Posted on 8/9/14 at 7:20 pm to LNCHBOX
I've got a big arse cast iron skillet (20-24"?) that I do fish in over a propane burner sometimes, but it hadn't occurred to me that I should use it for burgers.
What are the advantages of frying in a skillet, versus cooking over a grill?
What are the advantages of frying in a skillet, versus cooking over a grill?
Posted on 8/9/14 at 7:22 pm to Btrtigerfan
Maybe not so simple, but your ideas sound good! Thanks for the suggestions.
Posted on 8/9/14 at 7:24 pm to White Roach
quote:
Btrtigerfan
Yea do what he said.
Posted on 8/9/14 at 7:27 pm to White Roach
You don't have to use high heat. Cook on medium heat and they won't curl or change shape as much. Season with some Season-All and/or Tony's for good flavor.
Posted on 8/9/14 at 7:44 pm to White Roach
I've had people tell me that they add chopped onion, raw egg and or bread crumbs to their burger pattie mix. I like onion, and it seems like an egg or two might help keep the patties moist. Would bread crumbs offset the egg(s)? Would I be grilling meatloaf patties? Thoughts?
Posted on 8/9/14 at 8:06 pm to White Roach
Do NOT add all that garbage. That's like putting ketchup on a steak. Keep it simple like they've said already. Just had one off the black iron skillet and it's the ticket.
Posted on 8/9/14 at 8:11 pm to mtcheral
Sounds like I need to clean up my skillet instead of chopping onions! Thanks for the tip.
Posted on 8/9/14 at 8:12 pm to White Roach
Never add egg or breadcrumbs to hamburger patties. That's for meatballs, not burgers.
Posted on 8/9/14 at 8:13 pm to White Roach
How did he serve the burgers? Referring to temperature
This post was edited on 8/9/14 at 8:14 pm
Posted on 8/9/14 at 8:14 pm to Stadium Rat
I'm sensing a consensus...
Chopped onion in the patties is also a no-no?
Chopped onion in the patties is also a no-no?
Posted on 8/9/14 at 8:19 pm to Rouge
They were hot off the grill (plus a couple of minutes), but I couldn't tell you the temperature.
He'd put a little Tony's on both sides before grilling, and then melted some cheddar on about half of them before serving.
He'd put a little Tony's on both sides before grilling, and then melted some cheddar on about half of them before serving.
Posted on 8/9/14 at 8:22 pm to White Roach
The way to impress, imo, is not with the meat
Have a really good bun. I would recomnend brioche, but guessing too tough on short notice
Also have nice assortment of toppings and spreads: crisp lettuce, fresh tomatoes, grilled onions, maybe an aoili or two, different peppers, creole mustard, etc
Have a really good bun. I would recomnend brioche, but guessing too tough on short notice
Also have nice assortment of toppings and spreads: crisp lettuce, fresh tomatoes, grilled onions, maybe an aoili or two, different peppers, creole mustard, etc
Posted on 8/9/14 at 8:25 pm to White Roach
Was the burger well done or did it have some pink
A well done burger on grill is pointless to me. If has to be well done, would much rather thinner patty in skillet to produce real crispy exterior
A well done burger on grill is pointless to me. If has to be well done, would much rather thinner patty in skillet to produce real crispy exterior
Posted on 8/9/14 at 8:27 pm to White Roach
I usually put a griddle on my bbq grill. You get a smoky flavor with the griddle taste. If someone wants onions in their burger I will chip up some onions and place a clump on the hot griddle and sauté them. Then I press the patty on top of the onions.
Posted on 8/9/14 at 8:29 pm to Rouge
I'm not like the rest of the Food Board when it comes to burgers. I like to come up with great/different food combinations that make for a good burger. They are all cooked the same, S/P, little garlic, cooked medium. But for toppings I like to remind you of other food experiences and try not to completely lose the patty though. It's tough and a fine line, but when done right its a cool experience.
Don't get me wrong, there is always a time for a straight up simple burger done right. But there is something to be said for one with great flavor combinations, different textures, and reminds me of something else you love.
Don't get me wrong, there is always a time for a straight up simple burger done right. But there is something to be said for one with great flavor combinations, different textures, and reminds me of something else you love.
This post was edited on 8/9/14 at 8:34 pm
Posted on 8/9/14 at 8:47 pm to Rouge
I'm with you on the sides/condiments: fresh crispy lettuce, a healthy slice of Creole tomato and some Vidalia onion goes a long way for me. A better quality bun also makes a huge difference to me.
I'm very surprised that I'm not hearing any "secret burger pattie recipes."
To the poster that asked about the cooking thoroughness, they were Medium to Medium Well. No pink interior, but still juicy and certainly not hockey pucks.
I'm very surprised that I'm not hearing any "secret burger pattie recipes."
To the poster that asked about the cooking thoroughness, they were Medium to Medium Well. No pink interior, but still juicy and certainly not hockey pucks.
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