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atot cooks: juicy grilled burger recipe?

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endervalentine

Senior member
Saw the the other grilling thread and decided it's time to learn how to make some really good juicy burgers to put on the grill.

I've tried it before with a few recipes I found online but the taste just wasn't there. The closest one that I liked had some soy and onions mashed in but still missing something ... so I ask you atot cooks, share your burger recipe with me ... pllss!!
 
Good beef, around 80/20 for the best mix of flavor, texture and juiciness. Salt and pepper. That's it. You're making a burger, not a meatloaf. Avoid ANY recipe that calls for anything to be mixed into the beef.
 
GagHalfrunt said:
Good beef, around 80/20 for the best mix of flavor, texture and juiciness. Salt and pepper. That's it. You're making a burger, not a meatloaf. Avoid ANY recipe that calls for anything to be mixed into the beef.
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There's nothing wrong with mixing other ingredients (I like bacon and onions), but it just makes it much harder to cook properly.
 
Bread Crumbs, a beaten egg, a few dashes of Worcester, and lots of pepper and some salt on top while cooking. But I'm lazy so I usually just go to In N Out 😀
 
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If you're mixing in onions do you cook the onions first then mix it in with burger patties?

In terms of juiciest, is just a matter of getting the right size (eg 3/4 in high) and taking if off the grill early enough?
 
QueBert said:
Bread Crumbs, an egg beaten, a few dashes of Worcester, and lots of pepper and some salt on top while cooking. But I'm lazy so I usually just go to In N Out 😀
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What does adding bread crumbs do, makes it less compact and hard? I noticed some people call for egg as well?
 
endervalentine said:
If you're mixing in onions do you cook the onions first then mix it in with burger patties?

In terms of juiciest, is just a matter of getting the right size (eg 3/4 in high) and taking if off the grill early enough?
Click to expand...

I don't usually use onions, but I would say mince fresh onion and mix it in. That way it's nice and small, but will bring much flavor with it.

The juiciness depends on the leaness, previously mention 80/20 is good. And also the length of time on the grill. Once you get past medium (pink in the middle, and still juicing) to medium-well or well...then the juiciness is compromised.
 
I recently started buying some organic extra lean ground chuck/sirloin (so around 95% lean) then adding my own fat; I tried diced bacon fat once, duck fat another time. Duck fat makes everything extra delicious! Then just throw in a bit of s&p and you are good. :awe:

KT
 
endervalentine said:
What does adding bread crumbs do, makes it less compact and hard? I noticed some people call for egg as well?
Click to expand...

It's best to think of the egg and breadcrumbs as a binder. The beef fat and egg (an emulsifier) will soak into the breadcrumbs, holding the burger together.

Also, if you add salt, wait until just before you cook it, or else you'll get a rubbery patty.
 
- flip often
- salt the beef only immediately before hitting the hot iron
- use generous (!) amounts of salt
- if making own patties, pack the beef together as loosely as possible (while avoiding breakage due to lack of adhesion)
- experiment with different beef mixes
- make the patty faces slightly concave to account for the ballooning during cooking
- allow the beef to warm up if taking out of the fridge (only applies to homemade patties)
- cook the patties "semi-sous vide" before draining, drying (!), cooling slightly (!), and then grilling at 500F+

http://aht.seriouseats.com/archives...ger-blend-profiles-of-eight-cuts-of-beef.html
http://www.seriouseats.com/2010/04/...er-cooler-the-worlds-best-sous-vide-hack.html
http://aht.seriouseats.com/archives...er-sous-vide-without-a-sous-vide-machine.html
 
coat the burgers with a little bit of oil and they'll be juicy.


KeithTalent said:
I recently started buying some organic extra lean ground chuck/sirloin (so around 95% lean) then adding my own fat; I tried diced bacon fat once, duck fat another time. Duck fat makes everything extra delicious! Then just throw in a bit of s&p and you are good. :awe:

KT
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pretty serious, I bet it's awesome
 
1) don't grill outside. outdoor burgers are inferior to pan fried burgers.
2) all you need is ~80/20 meat and salt and pepper. It's preferred you buy the meat and finely slice it yourself. Do not salt the meat til you're ready to cook.
3) use cast iron pan and coat the pan with something like canola oil. The trick is finding the right temp for your pan so the patty cooks properly.
4) toast the bread at the end and enjoy your burger with favorite toppings.
 
slayer202 said:
coat the burgers with a little bit of oil and they'll be juicy.
Click to expand...

This is the same principle as searing both sides quickly and then cooking at a lower heat.

After both sides are seared or sealed in with oil the moisture gets locked in and you just grill at a lower heat to get a medium rare, juicy burger.

I used to to think sirloin burgers were the bomb.

I was wrong.

The best burgers I still have come across are ground sterling chuck 🙂

And BTW the missing ingredient other than a little salt and pepper is generous PAPRIKA.

That will give it that extra meaty taste if you don't want to use MSG (Umami, the 5th taste).
 
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Howard said:
The oil doesn't keep the water content inside the beef...? Plus, there's enough fat in the beef to render out and thoroughly "coat" the surfaces anyway.
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some oil gets into the burger and it doesn't doesn't cook out as easy as the beef's fat. there's no question about whether it gives you a juicier burger. the only argument is that it's not the beef's juice.

I cook my burgers inside though. Not feasible if you're having a party though
 
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