How to make beef taste better? (specifically, ground beef for hamburgers)

[Kaido]

My new favorite way to cook any kind of beef is cast iron. I stick it under the broiler and get the pan as hot as possible. Take it out, put it on the range, sear the meat well, then place it back in the broiler until cooked to my liking (medium for burgers, medium rare for steak).

Hmm I've cooked steak this way (a la Alton Brown), but I don't think I've ever baked a burger like this. Might have to give it a shot...

 

[Fritzo]

If 70/30 is the best, why wouldn't you go higher than 80/20? I don't think I've ever had anything higher fattier than 80/20 (to my knowledge) but I want to give it a shot. Would something other than ground chuck be better for a 30% fat patty?

Ground sirloin is 90/10, and it's very lean. It doesn't make the best burger meat since the lack of fat will make it taste dense and heavy. It ends up tasting bland and dry. As I mentioned before, if you have a good searing technique and are creative with seasonings, you can make a pretty good lean burger, but it's just not as good as a higher fat version.

 

[sourceninja]

Hmm I've cooked steak this way (a la Alton Brown), but I don't think I've ever baked a burger like this. Might have to give it a shot...

Just a warning, burgers will cook FAST.

 

[Kaido]

Ground sirloin is 90/10, and it's very lean. It doesn't make the best burger meat since the lack of fat will make it taste dense and heavy. It ends up tasting bland and dry.

Is your typicall off-the-shelf "ground beef" from sirloin?

 

[Howard]

Hmm I've cooked steak this way (a la Alton Brown), but I don't think I've ever baked a burger like this. Might have to give it a shot...

Or, in the completely opposite fashion, bake your burgers on a wire rack at 200F until the center reads 135F, take them out to rest for 10 min, and then deep fry them.

Works well for thick burgers (almost as good as sous vide actually) but you need to grind your own meat in order to minimize the risk of getting sick from the various enteric bacteria. The oven cannot hold meat at medium rare, at least without going to extremes*, so either you'll overcook the meat or the meat will still harbor salmonella, e. coli, etc. To reduce the risk even more, blanch your whole cuts in boiling water for 10 seconds, followed by shocking in ice water, before chopping and grinding them. This is because bacteria is usually present only on the outside of a whole cut. This doesn't work if the meat has been perforated or severely lacerated in such a way that "surface area" exists where the boiling water cannot pasteurize.

* Combi ovens can accurately hold low heat. A regular oven can also do the job if you can go down to 150 F but then you need a wet-bulb thermometer inside...

 

[Fritzo]

Hmm I've cooked steak this way (a la Alton Brown), but I don't think I've ever baked a burger like this. Might have to give it a shot...

Turn off your smoke detectors and open some windows if you're going to do that

 

[sourceninja]

Turn off your smoke detectors and open some windows if you're going to do that

It can get a bit smoky and you need thick burgers, but it works.

 

[Kaido]

Turn off your smoke detectors and open some windows if you're going to do that

I actually have a large rotating fan for that very purpose

 

[Kaido]

Or, in the completely opposite fashion, bake your burgers on a wire rack at 200F until the center reads 135F, take them out to rest for 10 min, and then deep fry them.

Works well for thick burgers (almost as good as sous vide actually) but you need to grind your own meat in order to minimize the risk of getting sick from the various enteric bacteria. The oven cannot hold meat at medium rare, at least without going to extremes*, so either you'll overcook the meat or the meat will still harbor salmonella, e. coli, etc. To reduce the risk even more, blanch your whole cuts in boiling water for 10 seconds, followed by shocking in ice water, before chopping and grinding them. This is because bacteria is usually present only on the outside of a whole cut. This doesn't work if the meat has been perforated or severely lacerated in such a way that "surface area" exists where the boiling water cannot pasteurize.

* Combi ovens can accurately hold low heat. A regular oven can also do the job if you can go down to 150 F but then you need a wet-bulb thermometer inside...

I'm planning on picking up an Anova soon, would be interesting to try a burger in it. Hmm. There are a bunch of local places that do "steamed burgers", which have always sounded gross to me, but my coworkers swear by them...

 

[EliteRetard]

Is your typicall off-the-shelf "ground beef" from sirloin?

Nope...most often it's 20-30% fat "scrap meat".

 

[crashtech]

When I was a kid, the cheap hamburger was ground chuck, and the good hamburger was ground round... Now I guess the cheap stuff is "whatever" meat... lol

 

[Kaido]

When I was a kid, the cheap hamburger was ground chuck, and the good hamburger was ground round... Now I guess the cheap stuff is "whatever" meat... lol

Does ground round taste better than ground chuck?

 

[Fritzo]

Is your typicall off-the-shelf "ground beef" from sirloin?

No. It's the most expensive ground beef. Plain "Ground beef" is 70/30, ground chuck is more expensive at 80/20, and ground sirloin is the most expensive at 90/10.

I like to use ground sirloin for tacos and stews/chili as there is less grease you have to skim.

Does ground round taste better than ground chuck?

Ground round is in between chuck and sirloin (I don't actually see it much anymore). It's pretty lean so it can be used the same way you use sirloin.

 

[Kaido]

No. It's the most expensive ground beef. Plain "Ground beef" is 70/30, ground chuck is more expensive at 80/20, and ground sirloin is the most expensive at 90/10.

I like to use ground sirloin for tacos and stews/chili as there is less grease you have to skim.

Ground round is in between chuck and sirloin (I don't actually see it much anymore). It's pretty lean so it can be used the same way you use sirloin.

Yeah, I think taco & pasta stuff is the only time I really use the leaner stuff.

I've found that ground bison is extremely flavorful, despite being super-lean. Plus the patty doesn't shrink, which is nice. Only downside is it went from like $4.19 a pound to $9.79 in my area over the last couple of years. It used to be cheaper than beef!

 

[FeuerFrei]

Yeah, I think taco & pasta stuff is the only time I really use the leaner stuff.

I've found that ground bison is extremely flavorful, despite being super-lean. Plus the patty doesn't shrink, which is nice. Only downside is it went from like $4.19 a pound to $9.79 in my area over the last couple of years. It used to be cheaper than beef!

Too pricey here to buy regularly, AFAIC. Buffalo beats cow, though not significantly, taste-wise. Buffalo patty on a homemade bun is A++. :thumbsup: Everyone should try it.

 

[Kaido]

Too pricey here to buy regularly, AFAIC. Buffalo beats cow, though not significantly, taste-wise. Buffalo patty on a homemade bun is A++. :thumbsup: Everyone should try it.

Please share your homemade bun recipes! I got a muffin-top pan per the recommendation of multiple cooking blogs and have been messing around with various grain-free flours (quinoa, buckwheat, coconut, etc.). Curious to see what a good homemade bun recipe is, in order to base my allergy-friendly bun recipe off of.

 

[MrSquished]

Gastronomic coward!

actually i'm pretty adventurous with food. i like sweetbreads, liver, i ate streetfood in morocco which had a lot of different meats. i'll pretty much try anything once - i tried brain tacos and head tacos but never again. i won't eat rocky mountain oysters. i love sushi, oysters etc...

but i'm telling you once you put in all those seasonings it's not a burger anymore, it's meatloaf or a flatter meatball :biggrin:

 

[radtechtips]

I just put some worcestershire sauce in my ground sirloin and it was actually pretty tasty, along with onion, garlic, and red chili flakes

 

[Fritzo]

I just put some worstashire sauce in my ground beef and it was actually pretty tasty, along with onion, garlic, and red chili flakes

Be careful with Worcestershire when grilling. It will burn before your meat is finished cooking, and it doesn't taste good charred. Mixing it in well might help.

 

[radtechtips]

Be careful with Worcestershire when grilling. It will burn before your meat is finished cooking, and it doesn't taste good charred. Mixing it in well might help.

I didnt grill just cooked it in a frying pan. Then ate it plain with some chees

 

[Kaido]

actually i'm pretty adventurous with food. i like sweetbreads, liver, i ate streetfood in morocco which had a lot of different meats. i'll pretty much try anything once - i tried brain tacos and head tacos but never again. i won't eat rocky mountain oysters. i love sushi, oysters etc...

but i'm telling you once you put in all those seasonings it's not a burger anymore, it's meatloaf or a flatter meatball :biggrin:

Flatter meatballs...meatball burgers...flatball burgers? Found a good-looking recipe for a meatloaf version here:

http://www.southernplate.com/2013/04/mouthwatering-meatloaf-burgers.html

 

[MrSquished]

Flatter meatballs...meatball burgers...flatball burgers? Found a good-looking recipe for a meatloaf version here:

http://www.southernplate.com/2013/04/mouthwatering-meatloaf-burgers.html

I'll try that. nice linkage.

For my meatloaf I use ground beef, chopped onlon, minced mushrooms, egg, seasoned bread crumbs, onion soup powder, salt, pepper, coat it with ketchup.

try this for marinara:

put a little bit of olive oil in a pan. put minced or sliced garlic into it over low low heat. let the flavors meld for like 20 minutes.

then put in canned tomato sauce 1-2 cans as needed. adjust the herbage according to how many cans you put in. and put in a lot of dried hebs. dried herbs - oregano, thyme, basil and salt and pepper. now let that simmer for a few hours.

then chop up some onions and saute them. oh and put your pasta into boiling water. after the onions are nice and translucent throw in a pound of ground turkey or beef. get that nice and cooked and then toss the marinara you've been simmering right into the sauteed ground meat.

so simple. so good.

 

[FeuerFrei]

Please share your homemade bun recipes! I got a muffin-top pan per the recommendation of multiple cooking blogs and have been messing around with various grain-free flours (quinoa, buckwheat, coconut, etc.). Curious to see what a good homemade bun recipe is, in order to base my allergy-friendly bun recipe off of.

You're in luck. The recipe I use is online at TasteofHome.com Or, as I like to call it, "Taste of Foam." heh

40-minute hamburger buns recipe

 

[Hayabusa Rider]

Based on your posts here, you have quite a bit of knowledge about food & cooking processes, so I'll give this a shot! Do you mix it into the meat or coat it on the outside?

I'd try perhaps 2 teaspoonfuls per pound and mix it in gently to not overwork the meat. You can always adjust the amount another time, assuming it works for you. You want a little something, not an overpowering flavor or add too much liquid.

 

[MrSquished]

Hmm I've cooked steak this way (a la Alton Brown), but I don't think I've ever baked a burger like this. Might have to give it a shot...

did you cook it over a starter chimney?