Your best hamburger recipe - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-21-2009, 01:13 PM   #1
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Your best hamburger recipe

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.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-21-2009, 01:24 PM   #2
Graduate of BBQ Central
 
swampsauce's Avatar


 
Join Date: Jun 2007
Posts: 725
I mix a 1/4 cup per pound of my favorite bbq sauce in the raw meat, then grill. Mighty good eats.
__________________

__________________
Tim Pattan
www.swampsauce.com
Swamp Sauce Smokers
https://www.bbq-4-u.com/images/facebook.png
swampsauce is offline   Reply With Quote
Old 05-21-2009, 01:32 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Ground chuck, salt and pepper. Loosely form, grill to medium.

Keep it simple and that is by far the best burger I make!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-21-2009, 01:57 PM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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
bigwheel is offline   Reply With Quote
Old 05-21-2009, 02:15 PM   #5
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
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.
__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
https://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Old 05-21-2009, 02:15 PM   #6
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-21-2009, 03:23 PM   #7
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-21-2009, 03:27 PM   #8
Cooker
 
Tony M's Avatar


 
Join Date: Sep 2008
Location: Carson City, NV
Posts: 209
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.
Tony M is offline   Reply With Quote
Old 05-21-2009, 03:46 PM   #9
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-21-2009, 04:02 PM   #10
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
80% don't handle too much, flip one time. Big boy's just press your thumb in the middle. (as Booby Flay say) can't beat a good burger!

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-21-2009, 04:13 PM   #11
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 05-21-2009, 04:49 PM   #12
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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.
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 05-21-2009, 04:57 PM   #13
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Quote:
Originally Posted by Larry Wolfe
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
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!!!!!
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 05-21-2009, 05:37 PM   #14
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Captain Morgan
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!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-21-2009, 06:20 PM   #15
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-21-2009, 06:38 PM   #16
Graduate of BBQ Central
 
swampsauce's Avatar


 
Join Date: Jun 2007
Posts: 725
Quote:
Originally Posted by Captain Morgan
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!
Sorry it is too simple.
__________________
Tim Pattan
www.swampsauce.com
Swamp Sauce Smokers
https://www.bbq-4-u.com/images/facebook.png
swampsauce is offline   Reply With Quote
Old 05-21-2009, 07:56 PM   #17
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Ground chuck mixed with crumbled bleu cheese.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 05-21-2009, 08:10 PM   #18
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Onion soup mix and some shredded cheddar mixed in.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-21-2009, 10:43 PM   #19
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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. )
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 05-21-2009, 11:45 PM   #20
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 12:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×