OT: Your burger recipe?
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I like a low salt burger. That's why I use a cup of dale's per pound of beef. And don't get the cheap stuff either. I like to grind wagyu tenderloin. Then I patty them out and put them in the oven until the internal temperature has reached 295 degrees. Let them rest. Serve with A-1. Bone appa teet.
I like my burgers to taste like a burger not a meatloaf. I Patty the ground beef usually 80/20. I use season salt, fresh ground pepper, Wooster shire sauce, and some kind of seasoning that a local high school was selling as a fundraiser. It reminds me a lot of Shapley‘s seasoning. My wife likes when I put Montreal steak seasoning on it. All the seasoning goes on the outside of the meat, I do not mix any in with the patty. For me a simple burger is a better burger . Cooked medium well because I don’t like a pink burger. Ketchup, mustard, mayonnaise, pickle, onion, lettuce, and melted American cheese. All on top of the bun of your choice. I prefer a toasted onion bun, white bread bun, or a Kings Hawaiian roll bun.
You can put all kinds of stuff on top. Bacon, blue cheese crumbles, sautéed onion, mushrooms, different cheeses, sausage, fried egg, etc.... it’s all in what you like.
For reference on what a good burger looks like, look at some of IMPP’s threads...
You can put all kinds of stuff on top. Bacon, blue cheese crumbles, sautéed onion, mushrooms, different cheeses, sausage, fried egg, etc.... it’s all in what you like.
For reference on what a good burger looks like, look at some of IMPP’s threads...
All BS aside: Onion powder, garlic powder, salt, pepper. Sprinkle on the top of the patty, don't mix it in.
Never season a burger before cooking, it draws moisture from the meat and makes it tough
https://tasty.co/article/emofly/burger-mistakes
https://tasty.co/article/emofly/burger-mistakes
A good burger must have some fat. I use either 75/25 (preferred) or 80/20 (OK). Manipulate the meat as little as possible. Do not pack if there is any way you can avoid it. I season with black pepper and Lawry's Garlic salt. The Lawry's has plenty of salt, so I don't add any salt to my burger patties. Use a hot skillet and sear on both sides. I like my burgers cooked medium rare.
Turn on the vent fan. The patties need to smoke when cooking. Caramelizing the meat is important and that makes smoke that you need to deal with.
Fancy? Caramelize onions and add balsamic vinegar to the onions.
I like Cheddar (MSU Edam preferred) on my burgers and thick sliced bacon. If adding cheese, put it on the patty just before it is finished and put a lid on the pan for 2-3 minutes, which will make the cheese bubbly when the lid is removed.
I prefer lightly toasted buns and mustard mayo mix.
I love a good burger.
Turn on the vent fan. The patties need to smoke when cooking. Caramelizing the meat is important and that makes smoke that you need to deal with.
Fancy? Caramelize onions and add balsamic vinegar to the onions.
I like Cheddar (MSU Edam preferred) on my burgers and thick sliced bacon. If adding cheese, put it on the patty just before it is finished and put a lid on the pan for 2-3 minutes, which will make the cheese bubbly when the lid is removed.
I prefer lightly toasted buns and mustard mayo mix.
I love a good burger.
80/20 Chuck
Sea salt, ground peppercorns and a good BBQ rub on both sides.
Cook until medium, Enjoy!
Sea salt, ground peppercorns and a good BBQ rub on both sides.
Cook until medium, Enjoy!
Go back and read the article you linked. Salt BEFORE they go on the grill ..
From the article .. "Next, don't salt until your patties are formed and just about to go on the grill. The reason is that salt draws water out of meat and starts to dissolve proteins, which makes them cling to each other and become springy like you want a sausage, not tender like you want a burger."
I you live in the madison area, I highly recommend you visit the Flora butcher. He has pre-made Waygu beef burgers with mixed-in bacon. You have to cook them in iron skillet or in direct heat on grill
I buy fine ground 80/20 meat in a large tube, you can get it at Sam’s club. Put it in the freezer for 30 min or so then take it out and slice it into 3/4” patties with an electric filet knife. With this method you have no kneading or patting which can causes the burgers to be tough. Dimple the patties in the middle so that they cook more evenly. If you don’t they will get smaller in diameter and puff up in the middle. Seasoning is a personal preference, I use Dale’s or Moore’s Liquid. I also keep a mixture of 7 part salt, 2 parts pepper and 1 part granulated garlic in a shaker as the old standby (721). The most important thing is to cook the burger over medium high heat in a cast iron skillet until the internal temperature is 145 degrees. Try to flip them only one time, you lose moisture with too many flips.
If you ever buy a half a side of beef, it will be a revelation in terms of the hamburger. The fat that goes in when they do that is a lot more solid, almost like chips of fat rather than greasy melted stuff like in the hamburger you get at the store. Makes a tremendous hamburger. just don't handle it or pack it down when your forming patties, keep them thinnish, and you're gold.