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Started By
Message
Homemade hamburgers
Posted on 10/18/12 at 10:22 am
Posted on 10/18/12 at 10:22 am
Help me out with a good mixture.
8
Posted on 10/18/12 at 10:24 am to ItFliesItDies
Whatever cut you prefer, ground. Form loosely packed patties. Kosher Salt. Milled black pepper. KISS.
ETA: I've been getting ground aged prime rib here and there lately, and it makes for an awesome burger.
ETA: I've been getting ground aged prime rib here and there lately, and it makes for an awesome burger.
This post was edited on 10/18/12 at 10:33 am
Posted on 10/18/12 at 10:28 am to ItFliesItDies
50% ground chuck, 50% ground brisket.
Posted on 10/18/12 at 10:42 am to ItFliesItDies
The main thing has been mentioned>don't overwork the meat. Loosely form the patties and press your thumb in the center of the patty making an indention. Helps stop the shrinkage in size.
Posted on 10/18/12 at 10:47 am to ItFliesItDies
Ground chuck
Egg
Tony's
Lea and perrins
Steak seasoning
Garlic powder
Chopped onions worked into the meat
Egg
Tony's
Lea and perrins
Steak seasoning
Garlic powder
Chopped onions worked into the meat
Posted on 10/18/12 at 11:23 am to ItFliesItDies
+1 on the 80/20 chuck, simple seasoning, loose pack.
This post was edited on 10/18/12 at 12:00 pm
Posted on 10/18/12 at 11:47 am to ItFliesItDies
we usually get ground filet and top w/ kosher salt and crushed black pepper.
then i set up a smoker box w / hickory (i've got a gas grill). once it's smoking i put the burgers on. they are really thick patties that take a while to cook. i actually cook them rather low temp. they come out very juicy w/ a smokey flavor that is not overpowering.
then i set up a smoker box w / hickory (i've got a gas grill). once it's smoking i put the burgers on. they are really thick patties that take a while to cook. i actually cook them rather low temp. they come out very juicy w/ a smokey flavor that is not overpowering.
Posted on 10/18/12 at 12:03 pm to ItFliesItDies
I used a recipe from here where I actually ground my own chuck roast and Brisket with onions and salt and pepper, I think the mixture was more
75-25, I grilled them outside for that reason. they were really good. Charred on the outside and juicy slightly pink on the inside.
75-25, I grilled them outside for that reason. they were really good. Charred on the outside and juicy slightly pink on the inside.
Posted on 10/18/12 at 1:49 pm to ItFliesItDies
Onion soup mix
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