Medium rare

Salt and pepper and maybe garlic powder. Cook over charcoal or you're a pleb though j/k

The burgers I like the best are smashburgers on the blackstone, but if you're entertaining, you have to be on your shit. A lot happens fast.

For those, I typically mix up salt and pepper. Sometimes Bovine Bold.

For a patty type burger I'm a big Bovine Bold guy with pepper. I'm a big fan of Chipotle Chili powder, but my kids won't eat it so I usually don't. But I will die on the Bovine Bold hill (Credit: KCUnited. He is a savant).

Make sure it's 80/20. I am pretty bad about forming the patties. There are some videos to keep them formed up properly. A burger sauce can up your game a fair bit. There are million recipes out there, but the dudes that I typically trust in the space are Ethan Cheblowski and Joshua Weisman. They have a ton of videos, but it is typically mayo, ketchup, and whatever you want to season it with.

This is a pretty simple one

This is a little more complicated one

If I were doing it, I'd do 2 parts mayo, 1 part ketchup, 1 part whole grain mustard, pinch of salt, a little pepper and this is where I'd put the chipotle chili powder (I put that noise in a salt shaker - a little goes a long way.) Most people would want an acidic element, but I'm not a pickle or vinegar guy.

My wife usually makes up the burger patties. When I used to do it, I would put salt (or seasoned salt) , pepper, garlic powder, and minced onions.

Take raw bacon. Dice it up into little pieces. Mix with raw hamburger. Slow cook on the grill.

I've got an old friend that's a cattle rancher, small herd. He calls is 'craft beef'. Ha.

Best ****ing beef you ever tasted.

Salt and pepper, that's it. I prefer to cook it on the flattop because the charcoal flavor isn't needed and masks the natural flavor of the meat, which is ****ing delicious.

cooked no more than medium.

Always turn to the Bible with questions like these.
https://www.seriouseats.com/the-burg...e-man-or-woman

https://www.seriouseats.com/thick-an...-cheeseburgers

Awesome tips. If you haven’t read kenji he’s a total nerd about testing every little detail. But the biggest learning for me was to barely form a patty. Even a little work is probably too much. In the smash burger write up he barely mixes it at all.

See this is all a bunch of nonsense, there is no one right way to make them... its all about an individuals taste

I yell “woman, I’m hungry make me a hamburger “.








And then I make them myself!

Smash burgers but seasoned with garlic powder and chipotle tobacco sauce are incredible.

Just need cheese and they have a ton of flavor.

80/20 ground chuck. Mix in a little salt, pepper, garlic powder, onion powder and Firebug grilling sauce. Usually make them into 1/3-1/2 lb patties, sit in room temp for 20 minutes. I find the bigger patties are much easier to get to that medium / medium rare temp I'm looking for.

Also, if you buy pre-made patties from the store, I'm going to guess you're a cu*k or simp, maybe both.

Good meat, pepper in the patty and if I have enough time to salt them an hour beforehand I'll salt them. If not, I salt them after the fact.

Then smash 'em on a hot griddle with some grilled onions and jalapeño.

But the bottom line for me has always been that simple is better and the quality of the beef makes the burger.

This is the answer. Find some butcher who has better ground beef than what is at the grocery. I had a coworker who would purchase half a cow and have a bunch ground up. He gave me some to take home and try. Amazing the beef flavor completely different from what I get at the grocery store.

Anyone on this board grind their own? I’ve been thinking about purchasing a meat grinder to try and make my own sausages. Would be good for ground hamburger too I suppose. I’ma little intimidated by it for some reason though so haven’t pulled the trigger yet. .