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Started By
Message
re: Homemade Burgers
Posted on 2/4/15 at 1:53 pm to Boudreaux35
Posted on 2/4/15 at 1:53 pm to Boudreaux35
I have never had my burgers fall apart and I do not use a binder. I can't stand burgers with egg and breadcrumb fillers. I want good old meat. I remember in college these guys in my complex making burgers with eggs and breadcrumbs. They did it to stretch the meat to make more burgers since they were on a budget. My gosh, the texture of those things was awful and the ground meat flavor was diluted. That's been MY experience every time.
Watch Julia make a burger on this link with Jacques Pepin.
LINK
Start at about 14:37 and Jacques checks on some other meat during that time, but it picks up on the burgers again at about 17:30. Notice how Julia cuts the ground meat with a knife to spread it out if you'd like to season on the inside. Then, she cuts the meat more to mix the seasoning rather than overworking the meat. She loosely packs it back together. If I'm seasoning, I do the same thing since I saw this show on PBS. I loved the shallots. I like the taste of a good not overseasoned burger. If you prefer a lot of seasoning, try it her way, but quality meats taste good to me. I rely on toppings if I want more flavor. A good burger, for me, doesn't need much in the way of new ideas.
Watch Julia make a burger on this link with Jacques Pepin.
LINK
Start at about 14:37 and Jacques checks on some other meat during that time, but it picks up on the burgers again at about 17:30. Notice how Julia cuts the ground meat with a knife to spread it out if you'd like to season on the inside. Then, she cuts the meat more to mix the seasoning rather than overworking the meat. She loosely packs it back together. If I'm seasoning, I do the same thing since I saw this show on PBS. I loved the shallots. I like the taste of a good not overseasoned burger. If you prefer a lot of seasoning, try it her way, but quality meats taste good to me. I rely on toppings if I want more flavor. A good burger, for me, doesn't need much in the way of new ideas.
2
Posted on 2/4/15 at 2:00 pm to Hoodoo Man
quote:
Potato buns are a definite recommendation for any burger, incidentally.
Yes!
I like brioche too, but potato is my #1.
Posted on 2/4/15 at 2:11 pm to Boudreaux35
80/20
Dimple
Tony's and fresh cracked black pepper on both sides
Cast iron
Dimple
Tony's and fresh cracked black pepper on both sides
Cast iron
Posted on 2/4/15 at 2:34 pm to AmosMosesAndTwins
Thanks everyone, for the info. I'll definitely be trying them out.
Posted on 2/4/15 at 2:40 pm to MightyYat
quote:
No numbnuts, neither do shite to the flavor. What they do is dry it the frick out. That's just science.
They absolutely do not, numbnuts. I said a handful of breadcrumbs, not a gallon. I've found that just plain meat dries out faster and produces a rubbery texture instead of a moist texture that the breadcrumbs add if burger is cooked properly. The key is cooking properly, if overcooked then obviously burger will be "dried the frick out" out no matter what.
Posted on 2/4/15 at 2:43 pm to Gris Gris
quote:
I can't stand burgers with egg and breadcrumb fillers. I want good old meat. I remember in college these guys in my complex making burgers with eggs and breadcrumbs. They did it to stretch the meat to make more burgers since they were on a budget. My gosh, the texture of those things was awful and the ground meat flavor was diluted. That's been MY experience every time.
Well, if they were honestly using it to "stretch the meat out to make more burgers" they obviously added a METRIC shite TON (It's an official weight) of breadcrumbs because adding less than a 1/2 cup will not make a pack of groudn meat stretch any further at all. If you got bad texture from it, then they did it wrong. If you got diluted flavor from it, then they did it wrong.
Posted on 2/4/15 at 2:43 pm to dnm3305
if cooked properly your burger shouldn't need breadcrumbs or an egg
Posted on 2/4/15 at 2:44 pm to Salmon
quote:
if cooked properly your burger shouldn't need breadcrumbs or an egg
I give up. I do cook them properly and have for a long time. I cook them properly without breadcrumbs and an egg as well. They are inferior.Posted on 2/4/15 at 2:55 pm to dnm3305
quote:
I give up. I do cook them properly and have for a long time. I cook them properly without breadcrumbs and an egg as well. They are inferior.
You might be the only person in the world that thinks this.
Posted on 2/4/15 at 2:55 pm to dnm3305
quote:
I've found that just plain meat dries out faster and produces a rubbery texture instead of a moist texture that the breadcrumbs add if burger is cooked properly.
Can you explain how a burger becomes more moist when you add bread crumbs to it?
Posted on 2/4/15 at 3:03 pm to Deactived
quote:
Can you explain how a burger becomes more moist when you add bread crumbs to it?
If a burger with meat only is drying out he's not preparing and/or cooking it properly. Saying breadcrumbs add a moist texture to a burger is the dumbest thing I've read today and I've been monitoring the recruiting board most of the day.
Posted on 2/4/15 at 3:05 pm to Boudreaux35
Next time you trim up a brisket, use a hunk of the flat, and some of the trimmed fat to grind for burgers. Awesome flavor.
If you gotta use egg, fry it. Put it on on top of the burger before the cheese.
If you gotta use egg, fry it. Put it on on top of the burger before the cheese.
Posted on 2/4/15 at 3:05 pm to Gris Gris
quote:
the ground meat flavor was diluted. That's been MY experience every time.
According to the experts in this thread on both sides of the debate it doesn't affect flavor.
In typical F&D fashion, your experience is therefore invalid.
Posted on 2/4/15 at 3:05 pm to dnm3305
quote:
I've found that just plain meat dries out faster and produces a rubbery texture instead of a moist texture that the breadcrumbs add if burger is cooked properly.
Posted on 2/4/15 at 3:13 pm to dnm3305
Lots of people like meat loaf burgers. My bro in law being one of em. I told him about the merits of a simpler made burger. He didn't give a shite. He likes his burgers with egg and onions in them, so that's how he makes them. If you prefer them that way let er rip. His arnt bad, but will lay the heartburn on you.
Posted on 2/4/15 at 3:15 pm to Trout Bandit
quote:
Don't squeeze them!!
That's what you tell Motorboat?
Posted on 2/4/15 at 3:17 pm to Tigertown in ATL
quote:
In typical F&D fashion, your experience is therefore invalid.
Why do you even open Tigerdroppings at all?
Posted on 2/4/15 at 3:22 pm to LouisianaLady
quote:
Why do you even open Tigerdroppings at all?
Learn a few things and have CIVIL conversations.
If someone (not you at all!) chooses to be an a-hole, there's nothing I can do about it.
Just to clarify, I was not poking at GG at all. Her experience is probably some of the most valuable to me. She said the crumbs had an affect on flavor. For and anti bread crumb guys said otherwise, so I was being sarcastic. I believe her.
Posted on 2/4/15 at 3:22 pm to Boudreaux35
I like burgers with egg and breadcrumbs. I also like burgers without eggs and breadcrumbs
Posted on 2/4/15 at 3:30 pm to Caplewood
That's just stupid. I watched a show on cooking burgers and that's NOT how you cook burgers. Might as well put dog shite between your brioche buns.
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