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Message
re: Whats the best Hamburger Recipie
Posted on 4/16/14 at 2:56 pm to LSUvegasbombed
Posted on 4/16/14 at 2:56 pm to LSUvegasbombed
quote:
I don't cook burgers that often.
That explains your answer.
quote:
However doesn't this help hold the meat together tremendously?
I've never needed any binder to hold my burger meat together and, if you add a binder, you will ultimately overwork the meat to do it and have a brick for a burger. That's the reason I don't like many meatloaves I've had. They're dry and overworked meat. I found one recipe that had some odd ingredients which resulted in a moist end product.
People use egg and breadcrumbs to stretch out the meat to serve more people. They're fillers, not binders.
1
Posted on 4/16/14 at 2:58 pm to LSUvegasbombed
Means it was cooked in a vacuum sealed bag in a water bath. Low temperatures for longer period.
Posted on 4/16/14 at 2:58 pm to Gris Gris
quote:
meatloaves
quote:
They're dry and overworked meat
I know people wrap bacon around it. I am guessing that could possibly keep it from drying out as much
Posted on 4/16/14 at 2:59 pm to magildachunks
quote:
Olive oil on the outside does the same and helps lock in the juices.
I don't understand this either.
Posted on 4/16/14 at 3:00 pm to Gris Gris
quote:
lock in the juices
searing it in a cast iron does this! even I know that
Posted on 4/16/14 at 3:04 pm to LSUvegasbombed
Deep Fried Burger
Saw this the other day and thought it was an interesting way to cook a burger. Seems like it would be too greasy.
Saw this the other day and thought it was an interesting way to cook a burger. Seems like it would be too greasy.
Posted on 4/16/14 at 3:04 pm to Gris Gris
quote:
quote:Olive oil on the outside does the same and helps lock in the juices. I don't understand this either
I don't get it, but it works.
Posted on 4/16/14 at 3:06 pm to pointdog33
quote:
Deep Fried Burger Saw this the other day and thought it was an interesting way to cook a burger. Seems like it would be too greasy
Used to work with a chef that would drop a 38 dollar steak in the fryer if it was ordered well-done.
Posted on 4/16/14 at 3:06 pm to pointdog33
i saw that on another food channel show. It was like best burgers of America.
100 year old grease
IMO
100 year old grease
IMOPosted on 4/16/14 at 3:08 pm to LSUvegasbombed
searing meat does not "lock in" the juices.
Posted on 4/16/14 at 3:08 pm to LSUvegasbombed
quote:
searing it in a cast iron does this! even I know that
Alton Brown scientifically proved that searing doesn't lock in shite.
Posted on 4/16/14 at 3:09 pm to LSUdm21
well im shooting two for two today 
Posted on 4/16/14 at 3:09 pm to magildachunks
Know someone that orders steaks burnt. I saw her cut into one that was well/med well and she sent it back because it wasn't burnt enough. Just ruining good meat. Posted on 4/16/14 at 3:10 pm to magildachunks
quote:
I don't get it, but it works.
Try cooking one without olive oil and without searing it. If you don't overcook it, it will be just as juicy.
Posted on 4/16/14 at 3:10 pm to pointdog33
my BIL likes his steak butterflied then cooked WELL DONE
Posted on 4/16/14 at 3:11 pm to Gris Gris
quote:
Try cooking one without olive oil and without searing it. If you don't overcook it, it will be just as juicy.
Did this for years.
Honestly, the flavor is better with the oil. That's why I like it
Posted on 4/16/14 at 3:12 pm to LSUvegasbombed
quote:
my BIL likes his steak butterflied then cooked WELL DONE
Nothing sets off the flavor of steak quite like ketchup.
Posted on 4/16/14 at 3:14 pm to Gris Gris
quote:
Try cooking one without olive oil and without searing it. If you don't overcook it, it will be just as juicy.
Handling the meat a little as possible and not overcooking will lend you the juciest burger no matter how you cook it. Even a well done burger done properly will still be juicy. When you're done forming patties your hands shouldn't be covered in fat.
Posted on 4/16/14 at 3:14 pm to magildachunks
he doesn't even us that
Posted on 4/16/14 at 3:14 pm to magildachunks
quote:
Honestly, the flavor is better with the oil. That's why I like it
That's a different reason to use olive oil. I can understand that, but olive oil and searing do not lock in juices. Properly cooking the burger does that.
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