Burgers for gameday

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certain brand of hamburgers

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Your 80/20 will work fine...I sometimes mix ground sirloin with ground chuck but you need the fat to make a juicy burger....handle the meat as little as possible and never press out the juices while it's cooking.

In my meatballs I use bread sans crust soaked in water, then squeeze out the water and pinch off pieces into the meat mixture....kind of the same idea...just keeps it moist.

poke a hole the middle of the burger with your finger. this will keep it from rising in the center.

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so I made hamburgers with it. Added some water to that and formed them with very little handling. Very moist and light, indeed.

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Adding H2O ususally does the opposite. Get a quality ground meat and season it -then slap it on the g.d. grill.

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tavolatim

In my meatballs I use bread sans crust soaked in water, then squeeze out the water and pinch off pieces into the meat mixture....kind of the same idea...just keeps it moist.

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Yep, same thing. I had fresh bread crumbs sans the crust. Meats were ground beef, italian sausage and veal.

Oh, and for the other poster, the H2O worked great in the burger. Similar to those folks who put the ice cube in the center.

dont know how many burgers you are making but i like to mix ground sirloin, and ground chuck.

get out some bacon, and dice it up, then fry it for a few minutes to the doneness you like(i like mine extra crispy) dice some onions(i prefer red, but yellow are just fine. in a bowl mix the ground beef the bacon and the onions and throw in a few good handfuls of shredded sharp cheddar. salt and pepper, a touch of worstershire and A1. form you patties and press a nice indentaion in the center of each with your thumb, then throw them bad boys on the grill until medium rare.

i like to cover mine with a chipolte mayo, then throw a good piece of cheese over the top and let it melt. serve on an onion bun with a side of potato sald and cole slaw

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Add an egg per pound of meat.

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That makes it meatloaf.

Form patties with whatever meat you have to whatever thickness you like. Mine varies from time to time. I'm on a medium thickness now having just gotten off the very thin kick. Don't add anything to the meat. Kosher salt and fresh cracked black pepper on both sides; dry cast iron skillet over medium heat; salt the bottom of the skillet when hot and set burgers in it. Do not touch until they release and when they do flip over and leave alone until they release. Cook to preferred doneness (mine is medium for hamburgers) and serve.

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meatloaf is good stuff, though.

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Absolutely. Just another thread though.

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i find that grinding your own meat takes it up to another level. you can just pulse it in a food processor. i kinda like larger chunks vs the extruded ground meat type-- but you have to make sure you trim your meat well before pulsing or you can have some gristle problems.

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I agree and have done this a few times but just gets to be too much work. I like the 90/10 from Sams but I'll use whatever I can find that is fresh from 80/20 to 90/10. Secret to me is just don't overcook them no matter what meat you use.