Food and Drink How do you make your hamburgers? - Page 6

TripleThreat · 01-22-2023, 11:58 AM

Hi all - as the title says, how do you make your hamburgers? What seasonings do you use? Do you use frozen, or fresh bought?

Backstory - I've always been told I make a good hamburger, but I really want to take it up a notch today for the afternoon game since we are hosting some friends for an early bbq dinner.

My current recipe is salt/pepper/garlic powder/mustard/worchester sauce/horseradish. I take fresh ground beef and mash them into balls and then once on the grill I try my best to flatten them out as well as I can (big hamburgers tend to be a bit much on a general person's pallet, IMO).

Do you guys have any ideas to add/subtract from what I already do? And also, what sort of homemade sauce do you like to put on your burgers?

Any advice will be appreciate, I'll be running to the store in about 2-3 hours.

**TrebMaxx** · 01-22-2023, 05:34 PM

Quote:

Originally Posted by crispystl

Nice! Do you still sell it?

I can get it at most grocery stores in CoMo. Here is the link to order. https://blueshog.com/collections/rub...eefy-seasoning

DJ's left nut · 01-22-2023, 05:36 PM

Quote:

Originally Posted by Easy 6

I've heard buffalo is dry because of how lean it is, not true?

Is true.

I don't care for Buffalo burgers at all.

The Buffalo minute steaks can be okay if you fry them in butter, but my buddy had Buffalo at his ranch for years and we tried 100 different ways to make Buffalo as good as beef.

Eventually we just settled on putting it in spaghetti sauce.

HonestChieffan · 01-22-2023, 05:42 PM

grind my own fresh chuck roast only. Have experimented with chuck/brisket blend, always back to chuck. Salt only before cooking, finish with a touch of black pepper

**Easy 6** · 01-22-2023, 05:42 PM

Quote:

Originally Posted by DJ's left nut

Is true.

I don't care for Buffalo burgers at all.

The Buffalo minute steaks can be okay if you fry them in butter, but my buddy had Buffalo at his ranch for years and we tried 100 different ways to make Buffalo as good as beef.

Eventually we just settled on putting it in spaghetti sauce.

Seems like sec had the tried and true method for fancying up basically any lean game... just grind some bacon, pork fat or whatever fat into it

Megatron96 · 01-22-2023, 05:49 PM

Quote:

Originally Posted by seclark

Grind some bacon in with it.
sec

Bacon or pork belly. Even beef/pork fat will do.

Used to do the same with venison breakfast sausage patties.

DJ's left nut · 01-22-2023, 05:52 PM

Quote:

Originally Posted by Easy 6

Seems like sec had the tried and true method for fancying up basically any lean game... just grind some bacon, pork fat or whatever fat into it

Well sure.

Bacon fat makes everything better. That's why I have a pickle jar of it in my fridge.

Or - and hear me out here - you can just use a cow.

It's like lamb to me. Anything I've ever made with lamb, elk or Buffalo is just better with beef. And 90% of what I've ever done with venison is better with beef.

It's not that you CANT make these things decent. It's that we have cows for really one reason and they're just tastier.

SupDock · 01-22-2023, 05:55 PM

Quote:

Originally Posted by Hog's Gone Fishin

You do realize that was one of my products I produced on the farm. I sold tons of it. Kept the ingredients secret.

Are you responsible for all the Blue Hog stuff? I have never been disappointed by any of their products.

Hoover · 01-22-2023, 06:02 PM

I typically do a mix. 2/3 ground chuck, 1/3 ground pork.
A little sour cream, worcestershire sauce, granulated garlic, salt, pepper.

I show them in the freezer to firm up a bit, but I don't freeze them solid.

I make a mean pork burger, 1/2 ham loaf, 1/2 ground pork, greek yogurt, granulated garlic, salt, and some tangy BBQ sauce.

**ptlyon** · 01-22-2023, 06:03 PM

Quote:

Originally Posted by Hoover

I typically do a mix. 2/3 ground chuck, 1/3 ground pork.
A little sour cream, worcestershire sauce, granulated garlic, salt, pepper.

I show them in the freezer to firm up a bit, but I don't freeze them solid.

I make a mean pork burger, 1/2 ham loaf, 1/2 ground pork, greek yogurt, granulated garlic, salt, and some tangy BBQ sauce.

Ham loaf is where it's at (but not for burgers tho)

Hog's Gone Fishin · 01-22-2023, 06:31 PM

Quote:

Originally Posted by SupDock

Are you responsible for all the Blue Hog stuff? I have never been disappointed by any of their products.

It was a Boar jizz joke from back in the day. Come on Maaaan!

FlaChief58 · 01-22-2023, 06:34 PM

Quote:

Originally Posted by BWillie

I buy them at 5 Guys.

They're ok, but I'm tired of refinancing my house to buy one with fries

Hoover · 01-22-2023, 06:47 PM

Quote:

Originally Posted by ptlyon

Ham loaf is where it's at (but not for burgers tho)

What do you do with it?

Fishpicker · 01-22-2023, 07:17 PM

anymore i throw 1/2 lb pattys in the air fryer. 80/20 chuck works well. i season them with onion powder, salt & pepper.

preheat AF to 400 degrees. cook @ 330 degrees for 8 minutes per side. perfect crust and the burgers come out somewhere between well and medium well.

**ptlyon** · 01-22-2023, 07:40 PM

Quote:

Originally Posted by Hoover

What do you do with it?

https://www.tasteofhome.com/recipes/ham-loaves/

Have to make them yet this winter

DJ's left nut · 01-22-2023, 07:42 PM

Quote:

Originally Posted by Hog's Gone Fishin

It was a Boar jizz joke from back in the day. Come on Maaaan!

Oh thank god.

I was worried I was losing my mind.

'Big and beefy blues hog' just seemed like an obvious hog Jackin' joke.

01-22-2023, 11:58 AM
TripleThreat Veteran Join Date: Oct 2013 Casino cash: $3568253	How do you make your hamburgers? Hi all - as the title says, how do you make your hamburgers? What seasonings do you use? Do you use frozen, or fresh bought? Backstory - I've always been told I make a good hamburger, but I really want to take it up a notch today for the afternoon game since we are hosting some friends for an early bbq dinner. My current recipe is salt/pepper/garlic powder/mustard/worchester sauce/horseradish. I take fresh ground beef and mash them into balls and then once on the grill I try my best to flatten them out as well as I can (big hamburgers tend to be a bit much on a general person's pallet, IMO). Do you guys have any ideas to add/subtract from what I already do? And also, what sort of homemade sauce do you like to put on your burgers? Any advice will be appreciate, I'll be running to the store in about 2-3 hours.
Posts: 3,135

01-22-2023, 05:42 PM	#78
HonestChieffan Seeking the Truth daily Join Date: Jan 2006 Location: In the Country in MO Casino cash: $-1505691	grind my own fresh chuck roast only. Have experimented with chuck/brisket blend, always back to chuck. Salt only before cooking, finish with a touch of black pepper __________________ "We read books for knowledge; We read the Bible for wisdom!"
Posts: 54,779

01-22-2023, 06:02 PM	#83
Hoover Rufus Dawes Jr. Join Date: Aug 2000 Casino cash: $-2061821	I typically do a mix. 2/3 ground chuck, 1/3 ground pork. A little sour cream, worcestershire sauce, granulated garlic, salt, pepper. I show them in the freezer to firm up a bit, but I don't freeze them solid. I make a mean pork burger, 1/2 ham loaf, 1/2 ground pork, greek yogurt, granulated garlic, salt, and some tangy BBQ sauce.
Posts: 18,018

01-22-2023, 07:17 PM	#88
Fishpicker On one quarter Join Date: Jul 2005 Location: I play all day Casino cash: $557111	anymore i throw 1/2 lb pattys in the air fryer. 80/20 chuck works well. i season them with onion powder, salt & pepper. preheat AF to 400 degrees. cook @ 330 degrees for 8 minutes per side. perfect crust and the burgers come out somewhere between well and medium well. __________________ A person who has been [ideologically] demoralized cannot assess true information. the [demoralization] process is complete and irreversible. -Yuri Bezmenov on Soviet Subversion
Posts: 6,193