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Started By
Message
re: What's your secret ingredient for burgers?
Posted on 4/8/18 at 7:24 am to Fratigerguy
Posted on 4/8/18 at 7:24 am to Fratigerguy
quote:
It’s a shame the kids of today don’t know the genius of Eddie Murphy’s standup. Have to put the burger link up from Raw.
Yeah a shame there is much better comedy to consume today. I like some Eddie but that segment was pretty meh.
1
Posted on 4/8/18 at 8:07 am to nateslu1
It’s a burger. Some of y’all could complicate anything.
Posted on 4/8/18 at 8:56 am to Baers Foot
quote:
a ground beef/pork mix?
I like mine medium rare so no
Posted on 4/8/18 at 9:47 am to nateslu1
Egg, breadcrumbs, & mustard. You're welcome.
Posted on 4/8/18 at 9:51 am to Rza32
That’s a meatloaf, not hamburger
Posted on 4/8/18 at 10:06 am to nateslu1
I use about a 75/25 mix of ground sirloin and ground chuck, then par cook some bacon and chop it up to mix in there for some extra fat and flavor. Then just salt and pepper the patties.
Raw bacon doesn't cook all the way for medium burgers, which is why I par-cook it first.
Raw bacon doesn't cook all the way for medium burgers, which is why I par-cook it first.
Posted on 4/8/18 at 10:10 am to nateslu1
Really good meat with good fat content, ground by me, well salted. That's all you really need.
Posted on 4/8/18 at 10:18 am to BigPerm30
quote:
Chuck, salt and pepper. Don’t pack the hamburger, don’t smash it, etc.
Yep. I like to grill over wood - oak or mesquite.
Posted on 4/8/18 at 10:22 am to LoneStarTiger
quote:
It’s a burger. Some of y’all could complicate anything.
I wonder how well the "put all kind of stuff in a burger" people correlate to the "put everything in the crawfish boil" people.
Posted on 4/8/18 at 10:39 am to TigerstuckinMS
quote:
I wonder how well the "put all kind of stuff in a burger" people correlate to the "put everything in the crawfish boil" people.
I’m sure there is a decent correlation
I promise you, OP, you can make a good burger without having a butcher hand grind 5 different types of meat and using only sea salt that you made yourself from Antarctic waters and pepper from individually crushed peppercorns
Posted on 4/8/18 at 11:32 am to nateslu1
Salt and pepper
Splash of hot and spicy allegro on the outside
Splash of hot and spicy allegro on the outside
This post was edited on 4/8/18 at 11:35 am
Posted on 4/8/18 at 12:36 pm to Epic Cajun
quote:
Worcestershire sauce
Just add a splash to whatever your individual recipe might be and enjoy.
Posted on 4/8/18 at 2:13 pm to nateslu1
1/4 lb meat per burger. 90/10. Need to have some fat in it.
1 egg per 1 lb meat
Bread Crumbs
Tony's
Steak Seasoning
The sauce that's hard to pronounce and starts with a "W"
BBQ sauce
Mix, form patties, cook.
When I can, I like to mix in some other meat, usually in a 3/4 ground meat 1/4 other combo
Ground Turkey
Ground Venison
Ground Italian Sausage (my butcher will sell it with no casing, just as bulk)
Etc
At times i've also put crumpled bacon and cheese inside the patties.
1 egg per 1 lb meat
Bread Crumbs
Tony's
Steak Seasoning
The sauce that's hard to pronounce and starts with a "W"
BBQ sauce
Mix, form patties, cook.
When I can, I like to mix in some other meat, usually in a 3/4 ground meat 1/4 other combo
Ground Turkey
Ground Venison
Ground Italian Sausage (my butcher will sell it with no casing, just as bulk)
Etc
At times i've also put crumpled bacon and cheese inside the patties.
This post was edited on 4/8/18 at 2:19 pm
Posted on 4/8/18 at 2:16 pm to jpainter6174
quote:
Lipton Onion soup powder
At the ballpark concession stand, we buy frozen patties, grill them, toss tony's on them while grilling, and then when they are done, put them in a chafing dish with water mixed with the onion soup powder. Helps add some extra flavor and people seem to like them.
Posted on 4/8/18 at 2:21 pm to nateslu1
No one has given you the correct answer why your burger doesn’t taste like a hole in the wall place. The real answer is the flat top they’re cooking it on that has years of flavor on it.
Posted on 4/8/18 at 2:24 pm to DayBowBow
quote:
The real answer is the flat top they’re cooking it on that has years of flavor on it.
Reminds me of a Bundy Burger
This post was edited on 4/8/18 at 2:27 pm
Posted on 4/8/18 at 3:15 pm to LSUFanHouston
That looks disgusting baw
Posted on 4/8/18 at 4:04 pm to LSUFanHouston
quote:
Lipton Onion soup powder
At the ballpark concession stand, we buy frozen patties, grill them, toss tony's on them while grilling, and then when they are done, put them in a chafing dish with water mixed with the onion soup powder. Helps add some extra flavor and people seem to like them.
This is precisely why I don’t eat little league concession hamburgers.
Posted on 4/8/18 at 4:09 pm to LSUFanHouston
quote:
1/4 lb meat per burger. 90/10. Need to have some fat in it.
1 egg per 1 lb meat
Bread Crumbs
Tony's
Steak Seasoning
The sauce that's hard to pronounce and starts with a "W"
BBQ sauce
Mix, form patties, cook.
Ok Powerman. Now I’ve got the meatloaf post. This is like Cousin Eddies burgers.
Posted on 4/8/18 at 4:17 pm to nateslu1
There's really no secret...just common mistakes people make.
Don't over-handle, over-season or over-cook it and you'll end up with a good burger. The key in the cooking is to cook it really hot really fast and build a good crust imo.
Don't over-handle, over-season or over-cook it and you'll end up with a good burger. The key in the cooking is to cook it really hot really fast and build a good crust imo.
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