Burger patties. Share your recipes.

[Jorge]

Do you put an egg in them? Breadcrumbs? Other sauces and stuff into the meat?

Or do you just make it into a ball and press it down on the grill?

Lean ground beef or no?

Share your tips and tricks.

(Sorry if there's already a burger-making thread. I did a 10 second search and couldn't find one.)

[tragabigzanda]

from the ashes of tonkotsu

[Jorge]

NEVER press them down on the grill/griddle. That's an amateur move.

I just meant the initial press, yanno? When you're laying 'em down.

[tragabigzanda]

from the ashes of tonkotsu

[E.H. Ruddock]

Just a packet of ranch dressing dry mix per pound of 85/15 ground beef. Consistently the best burger I ever ate.

Sometimes I use old bay with the meat. That is great too.

[Jorge]

NEVER press them down on the grill/griddle. That's an amateur move.

I just meant the initial press, yanno? When you're laying 'em down.

I'm skeptical of this "initial press." Do you mean you go for a flat patty? A flat patty is a bad patty, because A) you're pressing all the juice/flavor out of the meat, and B) by making a more dense burger, you have to overcook the outer part to get the center to ideal temp. A loose fist-shaped ball is best, because you retain the juice and get a more even cook on your meat.

Completely flat? Of course not. I make them into a ball like you describe, and then when I lay them on the grill I press down lightly just to make them slightly flatter. No juice escapes the patty at this point, and I never press on them again as they're cooking.

[tragabigzanda]

from the ashes of tonkotsu

[Jorge]

Nice. I will try the thumbprint thing next time.

This thread idea came from watching a Gordon Ramsay video where he put a bunch of stuff (onions, Worcestershire sauce, dijon mustard, a bunch of other things) into the meat and wondering if I was missing out.

[tragabigzanda]

from the ashes of tonkotsu

[doug rr]

I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend

[nyquillyn]

I go to a "Hispanic" grocery store chain here to get a fattier beef blend for burgers.

[dpupenya]

yeah, gotta have a little fat in there. And worcestershire

[dpupenya]

I go to a "Hispanic" grocery store chain here to get a fattier beef blend for burgers.

I love a good super mercado

[lennytheweedwhacker]

i just use salt, pepper, and a little worcestershire sauce

[tragabigzanda]

from the ashes of tonkotsu

[lennytheweedwhacker]

I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend

It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...

have you ever made a hamburger ice cream?

[E.H. Ruddock]

I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend

It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...

Huh? All I ever see anymore is 80/20

[tragabigzanda]

from the ashes of tonkotsu

[epilogue]

If the meat is quality, salt is all you should consider adding.

[malice]

salt leaches juice out of the meat as it cooks, I never use salt until it's done.

I usually settle for spicy A-1 sauce in the hamburger meat and slap it on the grill, but I've used some 'off the internet' type spice mixtures that worked nicely too.