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Started By
Message
re: Homemade Burgers
Posted on 2/4/15 at 3:31 pm to Caplewood
Posted on 2/4/15 at 3:31 pm to Caplewood
quote:
I like burgers with egg and breadcrumbs. I also like burgers without eggs and breadcrumbs
I've had (and made) them both ways and have had great results. I've also added ham, bacon, cheese, BBQ sauce, seasonings, etc on multiple occasions when I want to just try stuff. If cooked properly, it's almost always great. Admittedly, I usually only experiment when putting them on the pit.
Maybe the OP should try both methods and see what he likes the best
1
Posted on 2/4/15 at 3:35 pm to Boudreaux35
I just like good old 80/20 with cracked salt and pepper on them. I usually put a little A1 in when I make the patties.
This post was edited on 2/4/15 at 3:36 pm
Posted on 2/4/15 at 3:36 pm to Rook
quote:That makes too much sense and you should be berated for it.
Maybe the OP should try both methods and see what he likes the best
Posted on 2/4/15 at 3:36 pm to dnm3305
OP asked for advice. I gave mine and you gave yours. If you prefer yours with eggs and breadcrumbs because you can't make them stay together and you prefer them that way, you should eat them the way you like. I'll do the same. 
And, no there wasn't a metric ton added to any of the egg crumbs burgers I've had.
And, no there wasn't a metric ton added to any of the egg crumbs burgers I've had.
Posted on 2/4/15 at 3:38 pm to Langland
quote:
That makes too much sense and you should be berated for it.
Siiiiiigh
Posted on 2/4/15 at 3:38 pm to Caplewood
Hey. You like what you like. Plenty of people like it. I'm weird about meatloaf in the first place, so that is kinda my hangup.
But I would need some serious convincing that it makes it even juicier than not adding it. Because if I take dried crumbled bread and I add it to something wet/moist, I don't think it's turning wetter.
(Wetter. Lolz.)
I like my burger fat juice running down my elbows
Some people don't.
My mom buys lean meat for her burgers. To each their own.
But I would need some serious convincing that it makes it even juicier than not adding it. Because if I take dried crumbled bread and I add it to something wet/moist, I don't think it's turning wetter.
(Wetter. Lolz.)
I like my burger fat juice running down my elbows
Some people don't. My mom buys lean meat for her burgers. To each their own.
This post was edited on 2/4/15 at 3:43 pm
Posted on 2/4/15 at 3:43 pm to LouisianaLady
The texture of meat loaf is one of the things that always turned me off...that and ketchup/tomato sauce cooked on top. Just didn't appeal to me. The recipe I've used a few times has sour cream and it may have had milk soaked fresh breadcrumbs. I have to find that darn recipe. Anyway, it was very moist. I think the sour cream may have the difference. I've had it otherwise with the milk soaked crumbs. Who knows, but whatever it was in the recipe, it was a whole different outcome and the brown gravy made with the drippings didn't hurt.
Posted on 2/4/15 at 3:45 pm to Gris Gris
quote:
I think the sour cream may have the difference.
I use in my scrambled eggs
Posted on 2/4/15 at 3:47 pm to Rook
Meatloaf burgers are good.
The flavor isn't pure beef, but there's certainly flavor to be had.
But one can like Meatloaf burgers AND regular ones.
The flavor isn't pure beef, but there's certainly flavor to be had.
But one can like Meatloaf burgers AND regular ones.
Posted on 2/4/15 at 3:55 pm to Hoodoo Man
quote:
But one can like Meatloaf burgers AND regular ones.
Posted on 2/4/15 at 4:00 pm to TigerMyth36
didnt you eat burger patties only for like a decade myth? How were you prepping them jewels?
Posted on 2/4/15 at 4:02 pm to Caplewood
quote:
I like burgers with egg and breadcrumbs. I also like burgers without eggs and breadcrumbs
some of the best burgers ive have had were with egg, breadcrumbs, and some type of french onion soup mix. Granted i was drunk.
i dont use either. Salt and pepper. i form a small ball, then smash it on a hot cast iron skillet. thin and crunsty with a soft inside
Posted on 2/4/15 at 4:05 pm to Lester Earl
quote:
and some type of french onion soup mix.
Mom?
Posted on 2/4/15 at 4:09 pm to Lester Earl
quote:
some of the best burgers ive have had were with egg, breadcrumbs, and some type of french onion soup mix.
I've had those before. Pretty damn good
Posted on 2/4/15 at 4:12 pm to Boudreaux35
bread crumbs, eggs, garlic powder, diced onions, black pepper, salt
grill those bitches up and eat them
grill those bitches up and eat them
Posted on 2/4/15 at 5:04 pm to Lester Earl
quote:
i dont use either. Salt and pepper. i form a small ball, then smash it on a hot cast iron skillet. thin and crunsty with a soft inside
I saw an article and video on a chain somewhere a few days ago which makes them that way on a griddle. This place has a specially made scraper of some sort to scrape the burger off the griddle to get all the fond on it to stick before turning it. Thin burger very crusty looking. Looked good. Smashed as soon as it hit the hot griddle.
Posted on 2/4/15 at 5:21 pm to dnm3305
quote:
How much flavor do you think 1 egg dispersed across about 2-3 lbs of ground meat adds? Pretty much zero. It does, however, absolutely work as a binder. It is not necessary, but it does help. I have made burgers with and without and the burgers with an egg in them hold up better. The ones without, if one little crack gets in there during the initial grilling process, a chunck will fall off.
Try leaving the egg and breadcrumb out, make a nice patty and refrigerate for about an hour. When ready take from refrigerator straight to grill or cast iron. It will not fall apart.
This is my preferred place.
This post was edited on 2/4/15 at 5:23 pm
Posted on 2/4/15 at 6:04 pm to LouisianaLady
I pretty much do opposite what you do and my burgers are fiya
Posted on 2/4/15 at 6:06 pm to jimbeam
quote:
I pretty much do opposite what you do and my burgers are fiya
You cook the meat, then season it, and then form the patties?
Hmmmm. I need to wrap my mind around that concept.
Posted on 2/4/15 at 6:06 pm to jimbeam
Well. At least you have fun mushing the meat up?
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