Share your burger recipes

[clamum]

I've always just got the meat already in patty shape. Salt, pepper, cook with onions, yum.

 

[meltdown75]

The last time I shared my burger recipe here, someone called it "meatloaf on a bun". Never again!1!!!!11one

 

[blackdogdeek]

1. flatten burger meat
2. throw on salt, garlic powder and onion powder
3. roll into ball and mix it up
4. repeat steps 1, 2 and 3
5. make patties around 0.5 inches thick
6. put on grill heated to 500F
7. lower heat to medium
8. flip once after 6 minutes
9. take off the grill after another 6 minutes

 

[Hyperlite]

bacon bits and swiss cheeeeeese!!

 

[BDawg]

The reason you use fattier meat is not for flavor, its for shape. Really lean meat doesn't stick together as well as fattier meat.

For burgers, I use 85-89%. For everything else, 94% or sirloin.

 

[MrBond]

Originally posted by: waggy

find a local meat (butcher). i buy bundles of beef all the time. they have a beef bundle #1 wich is 14 ribeyes, 4 roast, 10lbs of hamburger adn 14 lbs of top serlion for $200. They also have a hamburger bundle. Where its $2 a pound if you get more then 20 lbs.

its far better then any store baught crap also.

edit: wow they raised the price. its now $233
http://www.inbodenmeats.com/Packages.cfm

FYI - expect beef prices to go up sometime soon. The price of corn is going up because of all the demand from ethanol plants. If corn is more expensive, then it's more expensive to feed cows, and eventually the beef gets more expensive. If you've got the freezer space, I'd stock up now on beef and chicken.

More on subject, I like a standard burger with blue cheese. Even better if you mix in some bacon with the ground beef before you form the patties. Mmmm, blue cheese and bacon. I already ate and that still sounds good .

 

[Howard]

Originally posted by: lytalbayre
There's lots of good ways to make a burger. I do not agree with Spidey 07. You need to mix seasoning into the burger for superior flavoring.

Perhaps hamburger is not the food for you.

 

[Nyati13]

I mix diced onions and green peppers into the ground beef, with mustard and A1, pepper, a little salt, and a bit of garlic powder.
Cook it to whatever doneness ya want. I prefer well done.

 

[vi edit]

Originally posted by: BDawg
The reason you use fattier meat is not for flavor, its for shape. Really lean meat doesn't stick together as well as fattier meat.

For burgers, I use 85-89%. For everything else, 94% or sirloin.

Really lean burgers are like chewing on a tire. Fat = moisture.

 

[spidey07]

Originally posted by: vi_edit

Originally posted by: BDawg
The reason you use fattier meat is not for flavor, its for shape. Really lean meat doesn't stick together as well as fattier meat.

For burgers, I use 85-89%. For everything else, 94% or sirloin.

Really lean burgers are like chewing on a tire. Fat = moisture.

LOL!

Absolutely. I made a meatloaf out of sirloin onetime because I figured I was getting "the good stuff".

Worst meatloaf ever. Ever. And I make a very good meatloaf.

Anything less than 15/20% fat is a terrible idea for a hamburger.

 

[Fritzo]

When the burgers are 3/4 done, I put a thin slice of onion on the patty so the burger fat sautees it. Then I melt the cheese on top of the onion.

Prevents the onion from sliding off the burger when you bite it. Clever, no?

 

[Nocturnal]

I just put a little onion and garlic powder on top of the normal salt and pepper. It makes for a great burger.

 

[waggy]

Originally posted by: Fritzo
When the burgers are 3/4 done, I put a thin slice of onion on the patty so the burger fat sautees it. Then I melt the cheese on top of the onion.

Prevents the onion from sliding off the burger when you bite it. Clever, no?

oh i will have to try that.

 

[JulesMaximus]

Put a little Lea & Perrins Worcestershire sauce on the burger before you salt and pepper it.

I also like pepper jack cheese on burgers. A little mayo, ketchup and mustard along with a slice of tomato and onion...mmm, good stuff.

 

[Rastus]

Bare minimum:

Meat
Fire
Beer

 

[Howard]

Originally posted by: Fritzo
When the burgers are 3/4 done, I put a thin slice of onion on the patty so the burger fat sautees it. Then I melt the cheese on top of the onion.

Prevents the onion from sliding off the burger when you bite it. Clever, no?

That's not sauté. :|

 

[Fritzo]

Originally posted by: Howard

Originally posted by: Fritzo
When the burgers are 3/4 done, I put a thin slice of onion on the patty so the burger fat sautees it. Then I melt the cheese on top of the onion.

Prevents the onion from sliding off the burger when you bite it. Clever, no?

That's not sauté. :|

Well, it is for lack of a better word. Saute means to cook thin items in oil or fat over high heat while stirring frequently.

You just don't stir here

 

[Howard]

Originally posted by: Fritzo

Originally posted by: Howard

Originally posted by: Fritzo
When the burgers are 3/4 done, I put a thin slice of onion on the patty so the burger fat sautees it. Then I melt the cheese on top of the onion.

Prevents the onion from sliding off the burger when you bite it. Clever, no?

That's not sauté. :|

Well, it is for lack of a better word. Saute means to cook thin items in oil or fat over high heat while stirring frequently.

You just don't stir here

High heat through a beef patty?



(not thin, small)

 

[imported_Tick]

Beef
Butter (none of that egg crap)
Salt
Pepper
Hot Sauce (What ever you like)
Lots and lots of onions
Diced Chillies (Pick your poisen)
Mix in a bowl

Grill

Top with more onions, more hot sauce, and diced jalapeños (it's spelled with an eñe god damn it!)

 

[cw42]

lol@eddie murphy reference

 

[Howard]

A good burger needs only:

Beef
Salt
Pepper

 

[Vic]

Salt, pepper, Worcestershire, minimal folding/mixing/squishing.

 

[elbosco]

Per lb of beef:

1 glove minced garlic
2 tablespoons olive oil
1 teaspoon salt
worcestershire sauce
1/2 teaspoon basil leaves
1 teaspoon pepper

Mix ingredients together, flatten into patties and grill 3-5 minutes per side. Top with desired condiments and serve.

 

[bamacre]

I mix up a blackening season...

Red Pepper
Black Pepper
Cayenne Pepper
Paprika
Thyme
Onion Powder
Garlic Powder

Generously sprinkle patties with seasonig, then use a fork to mash it into the patty. Then use the bottom of the fork to flatten out the holes. Cook to preference. Good with pepperjack cheese and/or grilled onions, as well as other general burger toppings.

 

[idiotekniQues]

im a fan of alton brown's way to make the best burger. putting stuff in the meat is a no-no.

get a sirloin steak and a chuck steak - grind them yourself (the kitchen aid mixer has a bangin attachment for this) - the ratio should be 50/50.

all you add is a little kosher salt to the ground meat.

cook medium rare, only flip once. he does 6 ounce burgers and says something like 4 minutes each side is perfect. but make em whatever size you want.

serve on a bun with a little bit of mayo and onions.

perfection.