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Started By
Message
Cooking Hamburgers tonight
Posted on 6/29/10 at 6:03 pm
Posted on 6/29/10 at 6:03 pm
any recipe ideas?
4
Posted on 6/29/10 at 6:23 pm to CP3LSU25
For every pound of burger I use two eggs cracked into the mix with some seasoned bread crumbs and liberal amount of Tonys.
Posted on 6/29/10 at 7:23 pm to CP3LSU25
screw cooking them, just go to Hardees. Best burgers EVER
Posted on 6/29/10 at 7:31 pm to Caplewood
quote:
For every pound of burger I use two eggs cracked into the mix with some seasoned bread crumbs and liberal amount of Tonys.
Posted on 6/29/10 at 7:39 pm to Politiceaux
Not everyone can afford to go to a five star joint like hardees. Especially if your a black redneck from Tuscaloosa, like me 
politiceaux, what's wrong with eggs and breadcrumbs? It acts as a good binder. I don't always do this but I find it works quite well.
politiceaux, what's wrong with eggs and breadcrumbs? It acts as a good binder. I don't always do this but I find it works quite well.
Posted on 6/29/10 at 7:40 pm to Politiceaux
Nothing beats cracked black pepper and kosher salt.
Posted on 6/29/10 at 7:43 pm to Caplewood
quote:
politiceaux, what's wrong with eggs and breadcrumbs? It acts as a good binder. I don't always do this but I find it works quite well.
Because it's esentially meatloaf. If you don't mess with the meat on the grill on while making patties too much you won't need the added binded, and you won't have the added filler.
I find just the beef with salt, pepper, and a little garlic works best.
Posted on 6/29/10 at 7:47 pm to Caplewood
quote:
what's wrong with eggs and breadcrumbs? It acts as a good binder.
try letting the formed patties sit in the fridge for a bit before cooking. Season them up how you like and let them rest in the fridge and they should firm up a bit. Also, just make sure your grill is heated and sprayed/lubed before adding the patties. Only flip once, don't press them down, and don't stab or screw with them and they will stay together.
Try this once and see how you like it.
Also, if you are worried about meatball shaped patties when you form the patties use your thumb and make a divot in the middle of each patty. It will help the juices stay in the burger, and also help it stay more flat and less round.
Posted on 6/29/10 at 7:50 pm to Politiceaux
I use the breadcrumbs pretty sparingly, but I see what your saying. Like I said though, I don't always use the eggs and bc, i like a little salt pepper and some worstechire sauce. Also, mixing some blue cheese crumbles in is quite tasty.
Posted on 6/29/10 at 7:53 pm to Caplewood
quote:
Also, mixing some blue cheese crumbles in is quite tasty.
Nothing wrong with that, I'm a bleu cheese feen.
Posted on 6/29/10 at 9:19 pm to CP3LSU25
quote:
any recipe ideas?
seriously?
Its a fricking hamburger.
Posted on 6/29/10 at 9:31 pm to TIGRLEE
Little crumbled blue cheese, salt, and fresh ground pepper.
Posted on 6/29/10 at 9:49 pm to Aubie Spr96
Has anyone put cheese in between, they call them Juicy Lucy's?
Basically smash 2 patties together with cheese of your choice in the middle. We used american slices. Warning the cheese is molten and you have to be patient and leave them on the grill and not mess with them flipping them only once.
Basically smash 2 patties together with cheese of your choice in the middle. We used american slices. Warning the cheese is molten and you have to be patient and leave them on the grill and not mess with them flipping them only once.
Posted on 6/30/10 at 4:39 am to Phideaux
I'm going with politiceaux on this one use a good 80/20 meat(I like ground sirloin and chuck), Find a butcher to fresh grind it for you, handle as little as possible, and use a little salt and pepper. Now if you want to get creative do so on the bun...pile anything in any combination you want on that bun but a good burger patty, like a good steak, should stand on it's own.
Posted on 6/30/10 at 6:05 am to tavolatim
quote:
a good burger patty, like a good steak, should stand on it's own.
+1
I used to put all kinds of stuff in my patties, but now it's strictly salt and pepper. Put some sauteed onions on top, or some avocado slices, or bacon and swiss, or mushrooms, or all of that later, but not in the meat.
And to the guy who does the eggs and breadcrumbs, that's a great way to add protein and all, but I'd rather fry the egg and put it on the burger. Try that next time, you'll be glad you did.
Posted on 6/30/10 at 6:19 am to Lester Earl
Five Guys!!!
Posted on 6/30/10 at 6:27 am to CP3LSU25
quote:
any recipe ideas?
Usually, I go with Kosher salt and fresh crush black pepper.
Lately, I have been using the following on my steaks and burgers ...
Ground Cumin
Chile Powder
Smoked Paprika
Garlic Powder
Sea Salt
Fresh Crushed Black Pepper
all mixed together, then spread on meat ... pretty good and somewhat different.
Posted on 6/30/10 at 6:49 am to Caplewood
to each his own, and everyone likes what they like, but,
quote:you might as well add a bottle of ketchup, diced onions, and don't bother making the patties...sliced meatloaf and hellmans mayo makes one of my favorite sammiches,..
two eggs cracked into the mix with some seasoned bread crumbs
Posted on 6/30/10 at 10:30 am to Ole Geauxt
I use egg too but I will use the egg white only from one egg for 1.5 - 2 lb meat. 2 full eggs is definitely meatloaf.
Posted on 6/30/10 at 10:38 am to Caplewood
quote:
black redneck
I never knew there was such a thang?
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