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what goes into your burgers?

N

nageov3t

Lifer
it's veering on the edge of meatloaf, but I swear by using a panade as a binder (milk/bread paste... 1/4 cup milk + 2 slices of bread per 2 lbs meat)

outside of that, just meat (80-85% lean ground beef) and salt/pepper. maybe some garlic powder and cayenne pepper if I'm feeling it.
 
Salmon, mushrooms, grilled onion, roasted garlic, fresh bread, one egg. Blend and make burger.
 
depends.

salt+pepper for just a normal burger.

salt, pepper, Worcestershire sauce, garlic, crumbled bacon, cheese and jalapanos. mix that all up and make it.


i have a few more. it depends on what i want.
 
loki8481 said:
it's veering on the edge of meatloaf, but I swear by using a panade as a binder (milk/bread paste... 1/4 cup milk + 2 slices of bread per 2 lbs meat)

outside of that, just meat (80-85% lean ground beef) and salt/pepper. maybe some garlic powder and cayenne pepper if I'm feeling it.
Click to expand...

The edge is in your rear view mirror, you veered past it and kept your foot on the accelerator. That's a meatloaf and breaking it into patties before cooking doesn't change it into a burger.
 
GagHalfrunt said:
The edge is in your rear view mirror, you veered past it and kept your foot on the accelerator. That's a meatloaf and breaking it into patties before cooking doesn't change it into a burger.
Click to expand...
meh. adding eggs is the tipping point imho.

(ignoring the fact that if your meatloaf is just a lump of ground beef and bindings, you're going it wrong... proper meatloaf should, at a minimum, at least be a mix of beef/veal/pork, ideally with other fillers like bacon or veggies depending on preferences. should also have more seasonings than a burger.)
 
Lean turkey. I'll add an egg and some worcestershire sauce if I'm feeling fancy, but not bread crumbs. (Then it's a meatloaf. A meatloaf sandwich is a delicious thing, but I prefer my meatloaf with onions and stuff in it.)

Although somewhere along the line, I bought some beef. (I do the cooking. It's better that way; trust me.) My "health conscious" housemate, suddenly remembering what awesome tastes like, flipped out and is demanding I start using red meat again in, like, everything.
 
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Ground Sirloin, Worcestershire sauce, salt, pepper, onion powder, garlic powder, oregano.

its good stuff. sometimes ill put a plug of cheese in the center.

when im lazy, frozen patties.
 
My best burgers are 80% lean beef, 20% sausage, an egg yolk or two, Worcestershire sauce, garlic, onion powder, and salt+pepper.

The sausage just gives it that extra kick and takes it from a "good" burger to an awesome burger.
 
70% ground beef
30% ground bacon
Salt
Pepper
Garlic powder

Sometimes something else or just straight ground beef.
 
I never eat burgers. The most similar thing I sometimes eat is a breaded piece of ground chicken in a piece of bread, or a sausage.
 
Turkey burger with pepper jack and spicy brown mustard satisfies me.

I would eat a beef burger, but after not having beef for a while, it messes with my stomach.
 
Beef. Sometimes even the 73% stuff, because it stays juicy on the George Foreman. Then I put on aged cheddar cheese. Real cheese, not that processed crap.
Or sometimes, mushrooms and swiss - I sautee the mushrooms in the juice draining from the foreman cooker.

Or bacon & cheddar. But, I'm not cooking bacon specially for addition into my burger - I would have had to have had bacon for breakfast and saved some slices; which I rarely do, since the dogs love them.
 
I choose a theme when I make burgers. Tex Mex, Asian, Italian and sometimes minimalist.

for added spiciness you can add horseradish or hot pepper sauce or even hot mustard to the ground beef.

use your imagination.
 
Into? Nothing. Onto: lettuce, onion, pickle usually. Sometimes cheese, but if you dare put American cheese on my burger I will throw it at your face.
 
I used ketchup chips as a binder instead of breadcrumbs once for turkey burgers... I expected it to impart some sweetness and crunch to my burgers but instead they rehydrated- that was interesting to say the least. Not bad tasting but the burgers nearly doubled in size.
 
Depends on the burger I'm making. Lately I've been doing a lot of smash burgers. It works well with 80/85% beef or meatloaf mix (beef/pork/veal). For those, just copious amounts of sea salt - they taste good enough by themselves that they don't need much else :thumbsup: If I'm grilling a turkey burger, I do soy sauce & garlic powder. For bison burgers, sea salt, garlic powder, and onion powder. Here's one I did last week - combo of sauteed onions & mushrooms with my buddy's awesome homemade guac:

http://i.imgur.com/tBRAntn.jpg

For toppings, depends on the mood. Recently I've been working on sauteeing, so a lot of carmelized onions with mushrooms, as well as guacamole, tomatoes, ketchup, mayo, etc. They're finally coming out with some decent gluten-free buns I can eat, so I'm pretty happy about that from a food allergy perspective. I like Boston lettuce or baby spinach too, instead of iceberg. Bacon is always a hit, and turkey bacon is pretty decent.
 
Kaido said:
Depends on the burger I'm making. Lately I've been doing a lot of smash burgers. It works well with beef or meatloaf mix (beef/pork/veal). For those, just copious amounts of sea salt - they taste good enough by themselves that they don't need much else :thumbsup: If I'm grilling a turkey burger, I do soy sauce & garlic powder. For bison burgers, sea salt, garlic powder, and onion powder. Here's one I did last week - combo of sauteed onions & mushrooms with my buddy's awesome homemade guac:
Click to expand...

yeah i like doing the smash method too. Its a different style of burger and its good every now and then.
 
waggy said:
yeah i like doing the smash method too. Its a different style of burger and its good every now and then.
Click to expand...

Yeah, I really like it. We've been experimenting a lot over the past couple of weeks with the smash technique - I'd have to say it's my favorite way to cook a burger currently! Smash turkey burgers come out terrible though, haha. I'd like to try bison, but I think it might be too lean. My 3 top methods are:

1. 80/20 Beef: Smash burger technique (any hi-temp burner)
2. Bison: Charcoal grill
3. Turkey: Pan-fry (Asian flavor only)

I worked for like a year to figure out how to get turkey burgers to taste good. Most of them never really appealed to me flavor-wise, although I like the high protein & health benefits of turkey burgers. Butterball makes an awesome frozen one, which is the only other turkey burger I like:

http://www.butterball.com/product/every-day-seasoned-turkey-burgers
 
Turkey is great mixed with cheap high fat hamburger. then you use either a pan or griddle.

its very yummy and with just enough fat (but very little) to be good.
 
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