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Burger Recipe?
Posted on 8/31/20 at 11:55 am
Posted on 8/31/20 at 11:55 am
Anyone got a good burger recipe?
My favorite homemade burger I’ve done was adding smoked brisket fat.
Would like to try something new!
My favorite homemade burger I’ve done was adding smoked brisket fat.
Would like to try something new!
13
Posted on 8/31/20 at 12:06 pm to greenhead11
Do you have your own meat grinder or kitchen aid mixer with the grinder attachments?
If you arent looking to make your own ground beef, I always go with the 80/20 and season generously with SPG. I keep it simple. Then form the patty's and put in the freezer for like 10 min to get them to firm up. I cook them in a cast iron pan on the grill with butter.
The key to a delicious burger though is all in the bun and making a great sauce. When youre done cooking the burgers and letting them rest spread mayo on the top and bottom bun and toast them on the grill. Look up some burger sauces on youtube and find one you like.
That kind shite will really impress your friends.
eta: lately i've been dicing up some pickles too and adding them to the toppings.
If you arent looking to make your own ground beef, I always go with the 80/20 and season generously with SPG. I keep it simple. Then form the patty's and put in the freezer for like 10 min to get them to firm up. I cook them in a cast iron pan on the grill with butter.
The key to a delicious burger though is all in the bun and making a great sauce. When youre done cooking the burgers and letting them rest spread mayo on the top and bottom bun and toast them on the grill. Look up some burger sauces on youtube and find one you like.
That kind shite will really impress your friends.
eta: lately i've been dicing up some pickles too and adding them to the toppings.
This post was edited on 8/31/20 at 12:07 pm
Posted on 8/31/20 at 12:21 pm to greenhead11
80/20 with negligible handling forming patties + S&P. Then into a hot cast iron skillet.
Like the guy above said. A good bun and solid sauce makes a big difference. You can get into exotic blends of different cuts in different proportions, and while I have a grinder, I have never gotten into that as ai simply can't tell that big of a difference.
Like the guy above said. A good bun and solid sauce makes a big difference. You can get into exotic blends of different cuts in different proportions, and while I have a grinder, I have never gotten into that as ai simply can't tell that big of a difference.
Posted on 8/31/20 at 12:30 pm to greenhead11
good ground meat
salt
pepper
salt
pepper
Posted on 8/31/20 at 12:42 pm to greenhead11
80/20. I season with s/p but not until just before I put the patties on the pit. It changes the texture if you mix the salt in before forming. I also try to handle the meat as little as possible, I press in to patty and do not knead it around. I usually use about 7 oz of meat per burger. I then grill, flipping only once.
Posted on 8/31/20 at 12:56 pm to greenhead11
Basic recipe:
80/20 ground chuck
Form into patties and freeze
Grill at 450F until barely done, I pull them at 155F with a probe thermometer
Season with Salt & Pepper or Uncle Chris
Add a pat of butter
I’ve changed little things here and there like using different seasonings or adding a little more fat but this is pretty much it. I prefer garlic powder sprinkled on mine and the extra flavor from grinding in some additional fat...leaf or brisket work great.
80/20 ground chuck
Form into patties and freeze
Grill at 450F until barely done, I pull them at 155F with a probe thermometer
Season with Salt & Pepper or Uncle Chris
Add a pat of butter
I’ve changed little things here and there like using different seasonings or adding a little more fat but this is pretty much it. I prefer garlic powder sprinkled on mine and the extra flavor from grinding in some additional fat...leaf or brisket work great.
Posted on 8/31/20 at 1:04 pm to greenhead11
Friend,
93/7 ground meat or leaner. Grill. Once finished sprinkle a little Tony’s on patty. Adding seasoning before it is cooked is a waste and unless you put too much on the meat, the preseasoning will lose its power. Only season on the top of a cooked burger and your tastebuds will experience plenty of flavor.
Then sprinkle cold aged sharp cheddar on top. Nothing else needed. Best burger you’ll ever have.
Yours,
TulaneLSU
93/7 ground meat or leaner. Grill. Once finished sprinkle a little Tony’s on patty. Adding seasoning before it is cooked is a waste and unless you put too much on the meat, the preseasoning will lose its power. Only season on the top of a cooked burger and your tastebuds will experience plenty of flavor.
Then sprinkle cold aged sharp cheddar on top. Nothing else needed. Best burger you’ll ever have.
Yours,
TulaneLSU
This post was edited on 8/31/20 at 2:16 pm
Posted on 8/31/20 at 1:11 pm to greenhead11
Lately I've been attempting a clone of the burger from Au Cheval in Chicago.
80/20 ground beef, S&P, thin patties cooked in butter (I believe the restaurant uses beef tallow) and a slice of american cheese.
Toasted brioche bun
Dijonaise made with Sir Kensingtons Dijon and Mayo, lemon juice, S&P.
Chopped red onions
Grillo's Pickle chips
Two patties per burger
Sunny side egg garnished with fresh parsley
80/20 ground beef, S&P, thin patties cooked in butter (I believe the restaurant uses beef tallow) and a slice of american cheese.
Toasted brioche bun
Dijonaise made with Sir Kensingtons Dijon and Mayo, lemon juice, S&P.
Chopped red onions
Grillo's Pickle chips
Two patties per burger
Sunny side egg garnished with fresh parsley
Posted on 8/31/20 at 1:31 pm to Jor Jor The Dinosaur
quote:goat
Au Cheval in Chicago.
Posted on 8/31/20 at 1:39 pm to greenhead11
I use to put all kind of stuff into my patties. Now I take fresh ground beef, form into 5oz patties (dont press the meat tightly together) and straight onto a seering hot griddle. Once they get a little char I move them to the low side of the grill cook them to medium, season with a little salt and pepper, cover with a slice of cheese, put a metal bowl top, squirt a few drop of water to get some steam going to melt the cheese and bring it up to medium well, take it off and put it straight on the bun that I just toasted on the other side the grill.
Less is better, it's all about the technique.
Less is better, it's all about the technique.
Posted on 8/31/20 at 1:57 pm to TulaneLSU
quote:
Friend,
93/7 ground meat or leaner. Grill. Once finished sprinkle a little Tony’s on patty. Then sprinkle cold aged sharp cheddar on top. Nothing else needed. Best burger you’ll ever have.
Yours,
TulaneLSU
93 is too lean, IMO, for burgers on the grill. I did some 90/10 sliders in cast iron the other night that turned out great, but all that juiciness from the fat is better when grilling. I might go 85/15 but I typically get 80/20 for grilling and a little leaner if I'm cooking inside in a skillet. Plus it keeps the smell down inside. Using 80/20 inside creates a cloud that you don't get with 90/10.
Posted on 8/31/20 at 2:07 pm to greenhead11
Every once in a while I like to make what I refer to as my "Italian Burger".
I add lots of chopped vegetable seasonings, herb and some liquid seasonings to my ground meat like I was making my meatballs.
In the meat goes.
Finely diced onion, celery, bell pepper, minced garlic, green onions---all pre-cooked to soften them a bit, Worcestershire sauce, salt, pepper, beaten egg, Italian bread crumbs and Parmesan cheese.
I form the patties and grill like any other burger. They are packed with a ton of flavor.
I know the so-called "Purists" on here will likely downvote this, but I don't give a shite.
I add lots of chopped vegetable seasonings, herb and some liquid seasonings to my ground meat like I was making my meatballs.
In the meat goes.
Finely diced onion, celery, bell pepper, minced garlic, green onions---all pre-cooked to soften them a bit, Worcestershire sauce, salt, pepper, beaten egg, Italian bread crumbs and Parmesan cheese.
I form the patties and grill like any other burger. They are packed with a ton of flavor.
I know the so-called "Purists" on here will likely downvote this, but I don't give a shite.
This post was edited on 8/31/20 at 5:19 pm
Posted on 8/31/20 at 2:55 pm to J Murdah
quote:
own meat grinder
At the camp...
Thanks for all the replies. Different interesting ideas. Went to the bakery and got some quality buns hopefully that’ll make a difference.
Any sauce recs?
Posted on 8/31/20 at 3:25 pm to TulaneLSU
quote:
Adding seasoning before it is cooked is a waste and unless you put too much on the meat, the preseasoning will lose its power.
This is incorrect.
Seasoning before cooking causes the seasonings to bloom in the cooking heat and improves the taste. Blooming seasoning with heat is a well known cooking technique,
Posted on 8/31/20 at 3:30 pm to TU Rob
quote:
93 is too lean, IMO, for burgers on the grill. I did some 90/10 sliders in cast iron the other night that turned out great, but all that juiciness from the fat is better when grilling. I might go 85/15 but I typically get 80/20 for grilling and a little leaner if I'm cooking inside in a skillet. Plus it keeps the smell down inside. Using 80/20 inside creates a cloud that you don't get with 90/10.
This is also true. The best burgers must have fat as a flavor enhancer. The only disagreement I have with this is to go 75/25 f you can find it. Not the best looking ground beef in town, but full of flavor when cooked.
Posted on 8/31/20 at 3:33 pm to TigernMS12
quote:
A good bun
This is the difficult part. Where do you find good buns? I grab some at Sams that are decent, but I find it challenging to get my hands on good brioche buns.
Posted on 8/31/20 at 3:34 pm to Midget Death Squad
quote:
A good bun
Which is the reason why I love Mugshots burgers. Too bad they closed down their Baton Rouge location.
Posted on 8/31/20 at 3:39 pm to Paul Allen
quote:
I love Mugshots burgers
I believe there is one in Covington. I'll have to check it out. Never been before
Posted on 8/31/20 at 3:44 pm to Midget Death Squad
Go. You would like it.
Posted on 8/31/20 at 3:59 pm to Midget Death Squad
They sell this brand all over BR. Fresh Market, Whole Foods, Robert, Target. I like them!
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