Your best hamburger recipe

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
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Location
Myrtle Beach
what it is?

doing burgers and dogs on Memorial Day with friends.

I did some hamburger experiments a few years ago
that were good, but those results were lost when my
computer crashed.

Anybody got any killer tricks ot tips for the best burgers?

How about buying skirt or flank steak and having it
ground up for a solid beefy flavor?

Don't want any food network recipes like turkey burgers
or guacamole burgers...just good ol American burgers.
 
I mix a 1/4 cup per pound of my favorite bbq sauce in the raw meat, then grill. Mighty good eats.
 
Ground chuck, salt and pepper. Loosely form, grill to medium.

Keep it simple and that is by far the best burger I make!
 
I vote for keeping it simple too. Ground chuck..don't overwork or squish it to much. A little Obiecue's Steakmaker on each side as it gets done.

bigwheel
 
I make my Larry burgers as a modified meatloaf. Ground beef, egg, a little cracker crumbs, sauted onion, pepper and mushroom, worchestershire, spices you like. I leave out the tomato paste that normally goes into our meatloaf. I get the taste of meatloaf with the added grilling flavor.
 
simple makes sense, but it's not as much fun.

Doesn't anyone have even a little recipe trick?

Hank Hill likes onion soup mix in his.

No woos?
No onions in the meat?
no mix of sirloin and short ribs like Cooks Illustrated says?
no beef base?

come on, I want to make a burger that rocks!
 
Simple is great. WRB on burgers is equally great....barring that....

Lipton onion, and woos.

Chuck with at LEAST 20% fat is the key...and not overworking it like Larry said.
 
Add some tofu, nuts and twigs. Serve with some chilled wine coolers.





just kidding.


I know you want an all-American burger and for those I keep it pretty simple. However, I recently tried this and it was so good I will be doing them over the weekend as well!


Chicago Pizza Burgers


* 2 lb. ground sirloin
* 1 cup chopped pepperoni (250ml)
* 2 chopped unseeded green jalapenos
* 1/3 cup grated Parmesan cheese (75ml)
* 2 tbsp canned pizza sauce (30ml)
* 8 slices 1/8 inch thick Provolone cheese
* Salt and pepper to taste
* 8 x onion cheese buns


Directions:
Chicago Pizza Burgers

1. Place sirloin, pepperoni, Parmesan cheese and pizza sauce into a large bowl. Mix ingredients until well combined
2. Using your hands form 8 burger patties. Place burgers on a tray.
3. Preheat grill to 375°F/190°C or medium high heat.
4. Oil the grill.
5. Drizzle burgers with oil and season with salt and pepper.
6. Place burgers on grill and cook for 5 minutes on each side.
7. Place a slice of cheese on each burger for final minute of cooking.
8. Place buns on grill for 1 minute or until toasted. Close lid and allow cheese to melt.
9. Remove burgers and serve on toasted buns.

I usually keep a handful of these uncooked frozen. They freeze well too.
 
let me share some ideas from others...comment on any if you like.

sprinkling the patty with sugar will create a better seal to
keep flavors in.


adding salt into the hamburger will help dry it out..add at the
end of cooking.


Jacques Pepin adds absolutely nothing to his burgers.

Someone adds soy sauce (high salt content but adds umami)


Paula Deen adds water, which keeps it moist but doesn't add
flavor.




Obviously, the prevailing winds here so far are keeping it simple.
I value your opinions.
 
No on the sugar...at grilling temps... it will burn and do nothing but yield a burnt taste.

If you want a steak burger...get some nice top sirloin and have the meat guy grind it up....having them do that is free here.

Other things that make a great burger are FRESH accoutrement's like:
Crunchy dill pickle or jalap
Beefsteak tomato
White onion
Thick cheddar cheese
Bacon
Onion rings

Umm...I need a moment alone. :oops: :LOL:
 
80/20 ground round...decent sized patties and then grill...I do add 5-6 shakes of Woos...sometimes also chili powder for a little extra flava.
 
Larry Wolfe said:
Ground chuck, salt and pepper. Loosely form, grill to medium.

Keep it simple and that is by far the best burger I make!

What this Boy said>>>>.....

Back when I was STUPID I tried all kinda crapola; Horseyshire, grated onions, parsly, DRY ranch dressing mix, (Which is purdy good, Hidden Vally has a recipe for this) cheddar cheese, Garlic powder.

But now it's..............Keep it simple stupid :LOL:
80-20 chuck formed salt n pepper on the outside. This is best,
Ifin You want other flavors add to the finished burger Boy!

Never ever use alfalfa sprouts or tofo or yer about a non union mutha F@#ka

Never press down on the patties whill cookin either Boy!!!!!
 
Captain Morgan said:
let me share some ideas from others...comment on any if you like.

sprinkling the patty with sugar will create a better seal to
keep flavors in.


adding salt into the hamburger will help dry it out..add at the
end of cooking.


Jacques Pepin adds absolutely nothing to his burgers.

Someone adds soy sauce (high salt content but adds umami)


Paula Deen adds water, which keeps it moist but doesn't add
flavor.



Obviously, the prevailing winds here so far are keeping it simple.
I value your opinions.

I'll tell you what, some people should not even be allowed to cook. This is some of the dumbest stuff I've ever heard of!

My wife gets Rachel Ray's 'Everyday' magazine and I started flipping through it one day in my 'office'......well I actually love the recipes in it and have tried several and they have been VERY GOOD.

Here's a link to some of the burgers from past recipes, some sound really good!
 
Ray's Drive In, in Lufkin Tx. has what I would call the best burger on the face of the earth. They call it " The Special ". It is a double cheese burger with all the fixins. They use a big smooth top griddle to cook the burgers.

Best I can tell is that they add sauteed onions to raw meat before grilling.

Seems that there may be sauteed onions between the patties also. The buns are toasted amongst the drippings on the griddle. The meat has a slight pepper flavor.

Takes many napkins to get thru one but it is Heaven I tell ya.
 
Captain Morgan said:
simple makes sense, but it's not as much fun.

Doesn't anyone have even a little recipe trick?

Hank Hill likes onion soup mix in his.

No woos?
No onions in the meat?
no mix of sirloin and short ribs like Cooks Illustrated says?
no beef base?

come on, I want to make a burger that rocks!

DAMN, i GAVE YOU A RECIPE THAT ROCKS! :twisted:
Sorry it is too simple. :LOL:
 
When we were in school we mixed a lot of stuff into the meat to stretch it. We don't do that anymore. Simple is good -- woos and coarse pepper early, salt late (sometimes Kosher salt).

--John
(I'm still looking for a bun I really like. :( )
 
Well sorry to repoat I do not cook yankme hamburgers which taste like meatloaf. I have certain standards. They aint high by any means..but I do got some. Now I have one tip which have not tried personally but think it will work. When the ground chuck in the chubs is two or three bucks a pound and briskets is .79 you lay a brisket or two up on the counter under a five dollar bill and axe the pimply faced meat handler to trim it up and grind it up into the form of hamburger meat. Now brisket can be crumbly under them circumstances my Tip would be to add one egg per about each 5 lbs of brisket meat. Makes the best burgers in the world but it do not do well at co-joiining itself to it's bretherns. Now a 3 lb box of bacon ends and pieces might teach it this trick also. Now this do not work at Wally World. Kroger...Tom Thumb aka Safeway like to be helpful like that. If they start mumbling something about cross contamination lay a coupla mo bucks up there. Thats all I know. Person could also buy their own grinder and make the Little Bride keep it clean etc. That should work too.

bighweele
 
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