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Started By
Message
re: Need Burger Recipe
Posted on 4/15/21 at 8:28 am to ragincajun03
Posted on 4/15/21 at 8:28 am to ragincajun03
Meat, salt and pepper. Sometimes I will add ground pork for the fat.
0
Posted on 4/15/21 at 8:31 am to Btrtigerfan
quote:
Sloppy burgers.
Just watched that video. I need to try that.
Posted on 4/15/21 at 8:35 am to Mouth
quote:
Most understand you don’t over season a burger, but there are plenty of people who do season them like making a meatloaf.
I actually like a well-seasoned burger with good mixture of cayenne & black pepper, garlic powder and salt.
But I don't add eggs and other foods in there.
Posted on 4/15/21 at 8:37 am to ragincajun03
quote:
ragincajun03
Best hamburger in Lafayette, go.....
Posted on 4/15/21 at 8:49 am to TDTOM
quote:
Best hamburger in Lafayette, go.....
Granted I haven't lived in Louisiana in 7-8 years, but I always was a big fan of the burger's at Office Hours and Max's Pool Hall.
Posted on 4/15/21 at 8:52 am to ragincajun03
quote:
Office Hours
Interesting. Are they a seasoned patty? I am still trying to find my go to burger. Most are too seasoned for my liking.
Posted on 4/15/21 at 8:57 am to TDTOM
quote:
Are they a seasoned patty?
Office Hours a definitely a seasoned patty, which is why I like it. I wouldn't say too heavily, at least not for my liking.
Max's isn't so much seasoned as it is perfectly greasy from the griddle with the cheese and sauteed onions.
That's why I named two places for my favorite, because one is different from the other in style and flavor, but both I like alot.
Posted on 4/15/21 at 9:24 am to gumbo2176
quote:
I use 88/12 beef from Costco and doctor it up with a few dashes of Slap Ya Mama, black pepper, garlic powder, one beaten egg, a few shakes of Worcestershire sauce and some Italian Bread Crumbs.
Have tried something similar to this unfortunately. The meat broke up and fell through the grates before reaching medium lol
This post was edited on 4/15/21 at 9:25 am
Posted on 4/15/21 at 9:30 am to whatiknowsofar
A lot of meatloaf recipes being posted on this thread.
Posted on 4/15/21 at 10:03 am to SmokedBrisket2018
Anything that tastes good to you, I do 2 things that work for me, 1 Tbsp ice water per pound of gr beef makes them juicy and I get them as flat as I can before sliding on the grill. The more surface area on the grill, the more flavor.
Posted on 4/15/21 at 10:09 am to whatiknowsofar
Ground meat
Salt
Pepper
Garlic powder
Few dashes of Worcestershire sauce
Out of package use hands and form patties or balls. Season patties. Smash balls on grill and season.
Simple as it gets.
Salt
Pepper
Garlic powder
Few dashes of Worcestershire sauce
Out of package use hands and form patties or balls. Season patties. Smash balls on grill and season.
Simple as it gets.
Posted on 4/15/21 at 11:16 am to whatiknowsofar
80/20 ground meat. handle it as little as possible. press 8 ounces out in to a large patty as flat as possible without it falling apart. Put it on a hot grill and then season it with s&p.
This post was edited on 4/15/21 at 11:17 am
Posted on 4/15/21 at 11:38 am to Loup
If not doing a smash burger type, like that sloppy one posted, the single best improvement of my burger game was getting a grinder. Fresh ground meat (70/30-80/20)pressed once into a patty in one of those burger presses makes the best patty. I just use S&P to season. I don't like overly seasoned patties...let the meat and fat flavor shine. I generally grind brisket because its cheap and has all the fat I need.
Posted on 8/22/24 at 11:23 am to Datfish
quote:
Eggs and bread crumbs are not needed in a burger mixture.
Mixing an egg in there makes my burgers soooo juicy though. The best burgers I've ever cooked I mixed in an egg, and everyone that tried them thought they were absolutely delicious. Didn't taste anything like meatloaf lol
is this some kind of snobby burger purist bullshite?
Posted on 8/22/24 at 12:09 pm to BigPerm30
quote:
2 lbs of the leanest ground meat you can find
1 egg
2 cups of Italian bread crumbs
1/4 cup of Italian dressing
2 tbs of five spice
3 tbs of brown mustard
1/8 cup of hoisin sauce
Brother that is a meatball.
Posted on 8/22/24 at 2:09 pm to whatiknowsofar
quote:good ground chuck or brisket. A nice size thinish patty. Salt and black pepper. Cook in cast iron skillet.
need your best burger recipe for a cast iron. Any and all recipes and advice will be appreciated. Thanks!
Posted on 8/22/24 at 2:59 pm to NOLATiger71
quote:
Ground meat
Salt
Pepper
Garlic powder
Few dashes of Worcestershire sauce
This is all I do also.
Posted on 8/22/24 at 4:16 pm to whatiknowsofar
Recipe??? This is like asking for the recipe for Jack and Coke.
You get your 80/20, cook it medium rare, top it with a slice of kraft american cheese, maybe some ketchup and mustard or onions if you really want.
But not everything needs to be a sophisticated recipe.
You get your 80/20, cook it medium rare, top it with a slice of kraft american cheese, maybe some ketchup and mustard or onions if you really want.
But not everything needs to be a sophisticated recipe.
Posted on 8/22/24 at 6:20 pm to BigPerm30
quote:
2 lbs of the leanest ground meat you can find 1 egg 2 cups of Italian bread crumbs 1/4 cup of Italian dressing 2 tbs of five spice 3 tbs of brown mustard 1/8 cup of hoisin sauce
Sounds like meatloaf, not a burger
Posted on 8/22/24 at 6:58 pm to whatiknowsofar
Meat, salt, cracked black pepper, Brioche bun
Mix Chuck and Ribeye, 75 meat/25 fat, handle gently, press hole on the top (to prevent burger balling up), season bottom, grill and don't touch or press it, add salt & pepper on top then flip, add cheese after 1 minute, then done when correct temp (for me 145 Deg. Medium) and cheese is perfectly melted.
Mix Chuck and Ribeye, 75 meat/25 fat, handle gently, press hole on the top (to prevent burger balling up), season bottom, grill and don't touch or press it, add salt & pepper on top then flip, add cheese after 1 minute, then done when correct temp (for me 145 Deg. Medium) and cheese is perfectly melted.
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