re: Homemade Burgers

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I assume people making hamburgers without breadcrumbs and eggs are buying very good ground meat.

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Actually no. You buy the fattiest meat you can find.

Like I said, I like 70/30. Last time it came wrapped in a TUBE. Which actually was great because I could just slice the tube into patties which definitely kept it from being overhandled.

Some prefer 80/20.

My favorite is to get Fresh Market to grind me some brisket instead, but it is far from necessary.

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Last time it came wrapped in a TUBE

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yeah this is the stuff I normally buy

but then again I grew up in a relatively poor family so I am used to the way my mom cooked hamburgers.

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Just do yourself a favor and upgrade a bit if for nothing else but safety reasons.

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I always have the butcher weigh it out... Cost is the same.

80/20 ground beef, cut up raw bacon and mix into the meat, shape into patties (handled as little as possible), Lawry's season salt both sides, grill medium well. If no bacon is added i grill to medium.

We cook about 80 lbs of ground meat a week on a chargrill at the restaurant. Never use any seasoning or filler. It's about the cooking process. Make em pretty flat and round, then place over heat, flip burger when blood pools on top. When there's no blood on top of flipped side and it looks clear like water remove and serve. It's the kiss method but our burgers are delightful and we sell a ton of them.

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I always add a few tbsp of olive oil as well for moistness. I add an egg for a binder and a handful of breadcrumbs as well to give a softer texture. Sometimes add diced, grilled onions and peppers into the mixture as far as vegetables.

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That's a meatloaf, not a burger.

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Martini

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I usually get brisket ground up for me at Fresh Market. I was just letting the dude know that eggs and breadcrumbs don't have anything to do with the meat you're using.

So people bitch about what is IN the burger then load the outside with junk.

Those purple onions and jalapenos have a far more dominating flavor than egg and breadcrumbs.



Should be noted, I celebrate all burgers no matter how they are cooked or flavored.

My favorite burger is grilled by my dad. He adds a sprinkle of garlic powder and Lea & Perrins to the meat.

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putting eggs and breadcrumbs in the mix makes it not a burger. it's basically meatloaf.

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Not necessarily...the cooking process is completely different, especially in cooking time and surface heat.

I might try that. Make a burger (or meatloaf burger, or whatever you want to call it), and cook one on the skillet on high heat, and then cook one in the oven like a meatloaf. I bet the consistency between the 2 is drastically different.