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Burger patties. Share your recipes.
Posted: Fri February 05, 2016 7:35 pm
by 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.)
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 7:49 pm
by tragabigzanda
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 7:53 pm
by Jorge
tragabigzanda wrote: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.
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:09 pm
by tragabigzanda
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:15 pm
by 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.
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:16 pm
by Jorge
tragabigzanda wrote:theplatypus wrote:tragabigzanda wrote: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.
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:20 pm
by tragabigzanda
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:29 pm
by 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.
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:41 pm
by tragabigzanda
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:49 pm
by 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
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 8:58 pm
by nyquillyn
I go to a "Hispanic" grocery store chain here to get a fattier beef blend for burgers.
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 9:45 pm
by dpupenya
yeah, gotta have a little fat in there. And worcestershire
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 9:45 pm
by dpupenya
turned2black wrote:I go to a "Hispanic" grocery store chain here to get a fattier beef blend for burgers.
I love a good super mercado
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 9:46 pm
by lennytheweedwhacker
i just use salt, pepper, and a little worcestershire sauce
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 9:50 pm
by tragabigzanda
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 9:52 pm
by lennytheweedwhacker
tragabigzanda wrote:doug rr wrote: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?
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 9:55 pm
by E.H. Ruddock
tragabigzanda wrote:doug rr wrote: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
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 10:05 pm
by tragabigzanda
Re: Burger patties. Share your recipes.
Posted: Fri February 05, 2016 10:14 pm
by epilogue
If the meat is quality, salt is all you should consider adding.
Re: Burger patties. Share your recipes.
Posted: Sat February 06, 2016 6:45 pm
by 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.