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re: Anyone else NOT mix ground beef before making hamburger patties?
Posted on 11/20/18 at 3:35 pm to tigerfoot
Posted on 11/20/18 at 3:35 pm to tigerfoot
Sounds like some bland, nasty burgers are made by a lot of the people here.
The key is to use seasonings sparingly, but still use them. And ground meat with the right amount of fat content.
Plain meat and just salt and pepper? Yeah, frick that.
People go ape shite over my burgers. Went over to a buds house a few months back one weekend to have a few drinks and shoot some pool. I offered to make the patties up. After grilling them, his kids go "Dad, why do his burgers taste so much better than yours?"
The key is to use seasonings sparingly, but still use them. And ground meat with the right amount of fat content.
Plain meat and just salt and pepper? Yeah, frick that.
People go ape shite over my burgers. Went over to a buds house a few months back one weekend to have a few drinks and shoot some pool. I offered to make the patties up. After grilling them, his kids go "Dad, why do his burgers taste so much better than yours?"
This post was edited on 11/20/18 at 3:39 pm
3
Posted on 11/20/18 at 3:55 pm to Sayre
quote:
Plain meat and just salt and pepper? Yeah, frick that.
Tell us your recipe. What cuts? Do you grind? Seasoning/ingredients? Cooking method?
This post was edited on 11/20/18 at 3:58 pm
Posted on 11/20/18 at 3:57 pm to Sayre
Well. Ok. When you have shitty meat and don’t cook them properly I suppose you need a crutch or two
I prefer proper heat, proper temp of finished product and salt and pepper. You like a lot of weird shite and validation of children. That kids favorite burger probably comes w a big M stamped on the wrapper
I prefer proper heat, proper temp of finished product and salt and pepper. You like a lot of weird shite and validation of children. That kids favorite burger probably comes w a big M stamped on the wrapper
Posted on 11/20/18 at 3:59 pm to Black n Gold
quote:
Sprinkle with salt/pepper/garlic mixture, then put straight on grill or skillet
When do you apply the mayonnaise for searing?
Posted on 11/20/18 at 4:17 pm to Black n Gold
I just did this for some smash burgers and my friend asked why. I told them by using it straight from the pack its handled the least amount possible.
Posted on 11/20/18 at 6:23 pm to NOLAGT
Kenji at the Food Lab says don't futz with the meat, do not salt until patties are formed, and season liberally with S&P.
The Burger Lab's Top 10 Tips for Making Better Burgers
He says this about adding other ingredients:
The Burger Lab's Top 10 Tips for Making Better Burgers
He says this about adding other ingredients:
quote:
Adding junk like onions, herbs, eggs, bread crumbs, anything to your ground meat not only forces you to over-handle the mix, but instantly relegates your burgers to the "meatloaf sandwich" category. If you absolutely must add junk to your burgers—and with a good, well-selected meat blend, there's really no need to—mix it with the cubes of beef prior to grinding (but don't add the salt yet!), so that it can be evenly distributed without requiring you to overwork the beef afterward.
Posted on 11/20/18 at 9:09 pm to tigerfoot
quote:
You like a lot of weird shite and validation of children. That kids favorite burger probably comes w a big M stamped on the wrapper
Nothing weird. And it's not just the kids that notice.
Y'all some reaching, nasty burger cooking mofos.
Posted on 11/20/18 at 9:12 pm to Twenty 49
quote:
Adding junk like onions, herbs, eggs, bread crumbs, anything to your ground meat not only forces you to over-handle the mix, but instantly relegates your burgers to the "meatloaf sandwich" category. If you absolutely must add junk to your burgers—and with a good, well-selected meat blend, there's really no need to—mix it with the cubes of beef prior to grinding (but don't add the salt yet!), so that it can be evenly distributed without requiring you to overwork the beef afterward.
What about sprinkling with other seasonings?
Posted on 11/20/18 at 9:25 pm to KosmoCramer
Costco 88/12 fresh ground beef.
Gently form a patty with a minimum of shaping.
Thumb indent the “top” side.
Fresh ground pepper on that side.
Douse with Lee & Perkins.
Put on grill. Immediately after the first flip, dust the hot side with Tony’s.
At next flip, apply cheese. Let it melt and serve immediately on toasted or not bun.
Gently form a patty with a minimum of shaping.
Thumb indent the “top” side.
Fresh ground pepper on that side.
Douse with Lee & Perkins.
Put on grill. Immediately after the first flip, dust the hot side with Tony’s.
At next flip, apply cheese. Let it melt and serve immediately on toasted or not bun.
Posted on 11/21/18 at 8:07 am to Sayre
I cube my sirloin, season it with course ground pepper and kosher salt, add some cubed pork belly for fat and flavor. Mix in a bowl with onion flakes, then grind. The meat come out ready to make patties already seasoned and I don't end up with over mixing the meat by hand.
A hamburger needs to breathe, no suffocate and make a meatloaf.
A hamburger needs to breathe, no suffocate and make a meatloaf.
Posted on 11/21/18 at 11:49 am to Bullfrog
quote:
88/12 fresh ground beef.
I like the 73/27. Best burgers around. Little salt, pepper and garlic powder.
Posted on 11/21/18 at 12:00 pm to Sayre
quote:
Sayre
That's OK. I like meatballs and meatloaf too. However, I don't like ketchup on my steak, but feel free to enjoy that too if you'd like.
This post was edited on 11/21/18 at 12:01 pm
Posted on 11/21/18 at 1:23 pm to Mo Jeaux
I'm with both sides, sometimes, just S/P, flatten out and on the grill. I do make mine as thin and flat as possible, more surface area, more grill flavor, and you can stack them.
The breadcrumbs, onion, egg is great too, I love a meatloaf burger like Tramonte's. Sometimes I add soy sauce, green onions and top with hoisin sauce for a Asian burger.
Why limit your creativity, the burger isn'r sacred.
The breadcrumbs, onion, egg is great too, I love a meatloaf burger like Tramonte's. Sometimes I add soy sauce, green onions and top with hoisin sauce for a Asian burger.
Why limit your creativity, the burger isn'r sacred.
Posted on 11/21/18 at 5:06 pm to Mo Jeaux
quote:
That's meatloaf, not a burger.
Actually, it is called a truckdriver. Truckdriver sandwiches are also delicious.
Posted on 11/21/18 at 8:42 pm to therick711
Make packaged ground beef into a big ball. Add salt and pepper. Heat Griddle as hot as it will get. Smash. Flip. Add cheese and spritz with water. Cover. Remove from heat and eat. Enjoy.
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