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Made some excellent cheeseburgers last night!

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Kyle said:
That's true- I don't know if I've had one I didn't like. Actually I do remember as a kid my dad so overcooked one on the grill it was a black tough hockey puck - couldn't eat it and no longer resembled meat. But that's about it.
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But you still ate it. Didn't you ?
 
Just grab a good loaf of bread and head out into a cow pasture. If it ain't standing, you're not getting the real Beef.
 
Salt, pepper, and garlic. LOTS of garlic. I hand-mix it into the meat as well as sprinkle on the surface. Sesame seed buns are a must.
 
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ponyo said:
Something like this is what I expected when I clicked this thread. Not the basic crap OP posted. Who hasn't made the same burger OP has made hundreds of times?
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Are you saying the basic burger recipe isn't good? What's there not to like about it? Good quality fresh ground beef patty grilled with melted cheese on a bun. I've been guilty as well of turning food into a production, really a labor of love. IMO, the burger doesn't really need that. Burgers don't need to be sous vide cooked. Nobody needs to go through the labor of cleaning oxtail and preparing for grinding. Do you really need to measure down to .01 grams?

Not a personal attack on Howard here because I can appreciate food science and the results of a lengthy preparation as well. IMO, the burger just doesn't really need that. Will a burger taste better if prepared in the advanced method described? I'm going to bet yes. On the other hand, starting the timer from the second I got home with grocery bags in hand, I was eating burgers 30 minutes later. Even the basic method tastes pretty damn good and is so quick to prepare!
 
Rakehellion said:
Steak tartare is made with chopped steak, not ground beef. You're just eating a pile of bacteria.
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Its acceptable to make steak tartare with ground beef. Provided you grind the beef yourself and on the spot using immaculately clean equipment.

Yes the traditional way is to keep slicing steak with a SHARP knife until it resembles ground meat but that takes forever. If you use the coarse plate on the meat grinder, maybe 1/4 inch holes and pass through the grinder once, that is a good size for tartare.
 
TwiceOver said:
I stopped at "Patty Maker".

WTF.
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I thinks its better way to make patties. Cold plastic touches the meat, not your warm hands. There is less of a chance of over-handling the meat and no heat from your hands transfers to the meat/fat. Patties come out uniform in size and thickness which makes cooking them easier and more time consistent. Sometimes when the butcher has a special price on ground beef, I'll buy 5-10 pounds and make a bunch of patties. I use a food saver vacuum sealer system and store patties this way in my freezer. Making them all one size helps to fit properly in the vacuum bags
 
NetWareHead said:
Are you saying the basic burger recipe isn't good? What's there not to like about it? Good quality fresh ground beef patty grilled with melted cheese on a bun. I've been guilty as well of turning food into a production, really a labor of love. IMO, the burger doesn't really need that. Burgers don't need to be sous vide cooked. Nobody needs to go through the labor of cleaning oxtail and preparing for grinding. Do you really need to measure down to .01 grams?

Not a personal attack on Howard here because I can appreciate food science and the results of a lengthy preparation as well. IMO, the burger just doesn't really need that. Will a burger taste better if prepared in the advanced method described? I'm going to bet yes. On the other hand, starting the timer from the second I got home with grocery bags in hand, I was eating burgers 30 minutes later. Even the basic method tastes pretty damn good and is so quick to prepare!
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No, I'm saying everyone already knows the basic burger recipe and has made the same burgers hundreds of times. What you posted isn't new or interesting. You don't see people posting how they made fried eggs and describing the process and saying it was excellent fried eggs.
 
ponyo said:
No, I'm saying everyone already knows the basic burger recipe and has made the same burgers hundreds of times. What you posted isn't new or interesting. You don't see people posting how they made fried eggs and describing the process and saying it was excellent fried eggs.
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Yeah, this is about the same as posting pictures of sushi on Instagram. Is your life really that boring?
 
irishScott said:
Salt, pepper, and garlic. LOTS of garlic. I hand-mix it into the meat as well as sprinkle on the surface. Sesame seed buns are a must.
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Ugh, garlic in a burger... man, oh man, oh man, oh man. Well, to each his own, goddamit. I'm not here to tell you all how to make your burgers, and I repeat my determination to at least try any burger offered to me, anytime, anywhere, as long as it is generally composed of edible materials.

But... garlic?
 
it's better if you raise and grassfeed the cow yourself, make your own cheese, make your own ketchup, harvest salt from your mine, and crush your own pepper. otherwise you're doing it wrong.
 
M0oG0oGaiPan said:
it's better if you raise and grassfeed the cow yourself, make your own cheese, make your own ketchup, harvest salt from your mine, and crush your own pepper. otherwise you're doing it wrong.
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You have to bake your own buns, too, using artisanal stone-ground wheat from Uruguay.
 
you'll hate me then. I add in chopped jalapenos, onions, green peppers, cilantro, Worcestershire sauce, sea salt, and peppers. I like my burgers like that. And cheddar cheese.
 
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