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re: How do you prepare your burger patties?
Posted on 3/22/19 at 8:29 pm to nateslu1
Posted on 3/22/19 at 8:29 pm to nateslu1
I do as little as possible to mine. Press the meat together loosely, salt and black pepper and then grill on pit or flat top. IF I feel adventurous, I will add Lawry's garlic salt.
However, this post got me thinking (which is always dangerous).
Over 45 years ago, I was working as a mix chemist for Baxter/Travenol (now Baxter Healthcare) in Cleveland, MS. We made friends with a Cotton Farmer and his wife and would swap cook dinners each Friday. He liked to cook burgers on his grill and made the meat up just like I mentioned above. Then when he turned the patty he would splash Mateus Rose (fancy for Cleveland Mississippi in 1975) on the patties.
Those were some really good grilled burgers. I will have to pick up some rose wine (can you still buy Mateus Rose?) and do this to see if they are still as good as I remember.
The guy was a big time deer hunter also and made the best deer sausage I have ever eaten.
However, this post got me thinking (which is always dangerous).
Over 45 years ago, I was working as a mix chemist for Baxter/Travenol (now Baxter Healthcare) in Cleveland, MS. We made friends with a Cotton Farmer and his wife and would swap cook dinners each Friday. He liked to cook burgers on his grill and made the meat up just like I mentioned above. Then when he turned the patty he would splash Mateus Rose (fancy for Cleveland Mississippi in 1975) on the patties.
Those were some really good grilled burgers. I will have to pick up some rose wine (can you still buy Mateus Rose?) and do this to see if they are still as good as I remember.
The guy was a big time deer hunter also and made the best deer sausage I have ever eaten.
2
Posted on 3/22/19 at 9:36 pm to TigerstuckinMS
Watching that guy in that video I all I could think about was how he touched everything in that kitchen after handling raw meat. 
Posted on 3/22/19 at 11:44 pm to highcotton2
Dehydrated Jalapeno powder and salt on mine. I mix three or four different kinds of seasoning salts on the kid's burgers. Montreal steak seasoning on a few for the wife.
Posted on 3/23/19 at 1:47 am to nateslu1
i do salt and black pepper, cayenne pepper, garlic and onion powder, tastes real good on burgers and steaks to me
Posted on 3/23/19 at 2:40 am to nateslu1
Handform 8oz patties. Don't overworked the meat.
- Worcestershire
- Lawry's Garlic Salt
- Fresh Cracked Black Pepper
- Kosher Salt
- Worcestershire
- Lawry's Garlic Salt
- Fresh Cracked Black Pepper
- Kosher Salt
Posted on 3/23/19 at 6:02 am to MeridianDog
quote:
Mateus Rose (fancy for Cleveland Mississippi in 1975) on the patties.
Now that is different.
quote:
can you still buy Mateus Rose?)
I'm not sure but you got me to where I'll look next time I'm in the liquor dept. I know I drank my share of that stuff.
Posted on 3/23/19 at 7:46 am to nateslu1
For me, you’ve gotta blend ground veal into your ground beef. It makes a massive difference in texture.
I also use a heavy dose of McCormick’s Worcestershire Pub Burger seasoning to go with my other seasonings.
As for egg v. no egg, I skip the egg and use grease from the bacon that I cook as a condiment.
I also use a heavy dose of McCormick’s Worcestershire Pub Burger seasoning to go with my other seasonings.
As for egg v. no egg, I skip the egg and use grease from the bacon that I cook as a condiment.
This post was edited on 3/23/19 at 7:49 am
Posted on 3/23/19 at 7:57 am to nateslu1
Salt and pepper and sometimes a little garlic powder.
I use a burger press for nice uniform patties.
I use a burger press for nice uniform patties.
Posted on 3/23/19 at 8:45 am to nateslu1
I haven’t tried these yet, but they look interesting.
Blended Double Patty Smashburgers
Blended Double Patty Smashburgers
Posted on 3/23/19 at 8:54 pm to Paul Allen
quote:
Worcestershire sauce
Just that, salt, and pepper.
Posted on 3/23/19 at 9:03 pm to TigerFanatic99
quote:
quote:
Worcestershire sauce
Just that, salt, and pepper.
Same here.
Posted on 3/23/19 at 10:23 pm to nateslu1
Look up KingCobraJFS burger videos on YouTube. he's got some serious skills.
Posted on 3/23/19 at 10:56 pm to nateslu1
grind some brisket
form patties in patty press
salt and pepper
reverse sear over charcoal
slice of cheddar
toasted onion bun
perfection
form patties in patty press
salt and pepper
reverse sear over charcoal
slice of cheddar
toasted onion bun
perfection
Posted on 3/24/19 at 7:50 am to cable
About a year ago I was shopping at Calandro’s on Government and saw already made hamburger patties with blue cheese in the patties. I tried them and loved them so now I make my own.
add about 1/2 a container of crumbled blue cheese per pound of meat. I use angus 80/20. Also add a splash of Bourgeois Meat Market mustard sauce.
add about 1/2 a container of crumbled blue cheese per pound of meat. I use angus 80/20. Also add a splash of Bourgeois Meat Market mustard sauce.
Posted on 3/24/19 at 9:06 am to nateslu1
Posted on 3/24/19 at 9:17 am to deeprig9
The first key is to start with a clean, oiled or buttered, and hot cook surface. I see so many people with a barely hot grill and very dirty grate. Then they flip their under cooked burger the first time and wonder why it sticks to the grate and falls apart.
But I prefer burgers to be very lightly handled meat just enough to barely shape into a burger. My favorite is something similar to the Webber Chicago Steak seasoning, which is basically just course salt, pepper, and dried garlic.
But I prefer burgers to be very lightly handled meat just enough to barely shape into a burger. My favorite is something similar to the Webber Chicago Steak seasoning, which is basically just course salt, pepper, and dried garlic.
Posted on 3/24/19 at 11:15 am to nateslu1
I like mine borderline over-seasoned. Salt, pepper, onion powder, garlic powder, cayenne; also a little chili powder if I feel like it.
Definitely why I prefer a cheap greasy Raul's burger over the fresh ground sirloin with nothing but not enough salt and very little pepper.
Definitely why I prefer a cheap greasy Raul's burger over the fresh ground sirloin with nothing but not enough salt and very little pepper.
Posted on 3/24/19 at 11:27 am to Kim Jong Ir
I remember!
Posted on 3/24/19 at 3:47 pm to MeridianDog
Posted on 3/24/19 at 3:51 pm to nateslu1
Paprika
Salt
Pepper
Brown sugar
Garlic powder
Onion powder
Cayenne
Salt
Pepper
Brown sugar
Garlic powder
Onion powder
Cayenne
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