Food and Drink How do you make your hamburgers? - Page 7

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.

Chief Pagan · 01-23-2023, 01:11 AM

I don't make them often. My brother has a meat grinder and when he is doing something with it...

I will sometimes make...

Usually a sirloin, briscuit, pork belly mix make into patties and vacuum freeze. Sometimes do short ribs instead of pork belly.

Light seasoning of salt and maybe pepper.

Cook on a gas grill or cast iron.

And then depends on mood. Might keep it simple. Might melt cheese. Might do BBQ sauce..., might add grilled onions...

Doing steak instead of store bought ground beef is a hassle but a treat.

Nickhead · 01-23-2023, 01:21 AM

a burger isn't a burger unless it has bacon and cheese. everything else is necessary, but optional.

|Zach| · 01-23-2023, 01:59 AM

Lots of good tips in here I need to work on this I feel like my burgers have always just been so so. I am really good with chicken and salmon but I need to raise my burger game.

MagicHef · 01-23-2023, 03:06 AM

I do basically nothing for the patties themselves, just cook frozen patties in a cast iron pan. The toppings are where I put my effort: carmelized onions, bacon, mozzarella, basil, and tomatoes that soak in balsamic vinegar while everything else is cooking. They’re fantastic.

**srvy** · 01-23-2023, 07:06 AM

Quote:

Originally Posted by Easy 6

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

That is my impression of it plus its kinda sweet in flavor than ground beef.

**Indian Chief** · 01-23-2023, 07:20 AM

Quote:

Originally Posted by Fishpicker

the burgers come out somewhere between well and medium well.

Who hurt you?

**srvy** · 01-23-2023, 07:53 AM

I like a good mushroom and swiss burger like the old Hardees recipe. I grill the burger over charcoal in the weber kettle over the charcoal lid on no flare-ups that way. That small can 6 oz of mushroom slices and a jar of Heinz beef gravy slice aldi swiss no jism. Mushroom and swiss needs no spoo smear. Tastes just like hardees in the 80's.

redfan · 01-23-2023, 08:08 AM

80/20 beef, garlic salt, black pepper. If inside, I’ll GForeman it. If outside, charcoal grill.
Condiments of choice, and cheese if you like. I usually go with no bun and some ketchup on the side, or maybe some good balsamic vinegar if I’m feeling fancy.

KCUnited · 01-23-2023, 08:13 AM

No skimping on the bun either

I'm a fan of Turano

BigBeauford · 01-23-2023, 08:30 AM

80/20 fresh (Steve's Meat Market in Desoto is my goto when I host)
Rolled into balls about 1/6 lb each
Use stick butter and apply liberally to my griddle
Egg Buns I apply face down on the grill in the butter to toast
Place hamburger ball on grill; use a piece of waxy cardboard (think of like a poptart box) set on top of ball and press on top with a potato masher
Sprinkle Freddy's seasoning
Flip after about 2-3 mins, slap on the cheese
Stack 2 cheesed patties on each other, place on bun bottoms that are plated, and place bun top on

Hard to beat this at home.

DJ's left nut · 01-23-2023, 08:56 AM

Quote:

Originally Posted by Indian Chief

Who hurt you?

Right?

Use good beef - 135 degrees for a good medium burger that shades a little pink.

**sd4chiefs** · 01-23-2023, 09:07 AM

Quote:

Originally Posted by Otter

All I can add is blue cheese is really good topping

JohnnyHammersticks · 01-23-2023, 10:09 AM

Schweid and Sons ground beef
Generous amount of garlic powder. Salt & fresh ground pepper
Charcoal grill with charcoal and hickory wood chips

ThyKingdomCome15 · 01-23-2023, 10:59 AM

Fried

kccrow · 01-23-2023, 11:05 AM

I'm among the "weird ones" that doesn't just do the salt & pepper route.

I use Old Bay and Montreal Steak Seasoning in my burgers. I like the blend of flavors it has.

Onion, Lettuce, Tomato, Cheese, Bacon, Ketchup, and Horseradish Mustard on it.

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

01-23-2023, 01:11 AM	#91
Chief Pagan Sometimes it's black and white Join Date: Nov 2004 Location: California Casino cash: $1284900	I don't make them often. My brother has a meat grinder and when he is doing something with it... I will sometimes make... Usually a sirloin, briscuit, pork belly mix make into patties and vacuum freeze. Sometimes do short ribs instead of pork belly. Light seasoning of salt and maybe pepper. Cook on a gas grill or cast iron. And then depends on mood. Might keep it simple. Might melt cheese. Might do BBQ sauce..., might add grilled onions... Doing steak instead of store bought ground beef is a hassle but a treat. __________________ Sometimes. Last edited by Chief Pagan; 01-23-2023 at 01:17 AM..
Posts: 6,758

01-23-2023, 01:21 AM	#92
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $-790132	a burger isn't a burger unless it has bacon and cheese. everything else is necessary, but optional.
Posts: 8,536

01-23-2023, 01:59 AM	#93
\|Zach\| For The Glory Of The City Join Date: Sep 2002 Location: Kansas City Casino cash: $3096768	Lots of good tips in here I need to work on this I feel like my burgers have always just been so so. I am really good with chicken and salmon but I need to raise my burger game.
Posts: 54,724

01-23-2023, 03:06 AM	#94
MagicHef The Seated Villain Join Date: Apr 2007 Location: Seattle Casino cash: $540247	I do basically nothing for the patties themselves, just cook frozen patties in a cast iron pan. The toppings are where I put my effort: carmelized onions, bacon, mozzarella, basil, and tomatoes that soak in balsamic vinegar while everything else is cooking. They’re fantastic. __________________ With a sack in 61% of his games, SB MVP Von Miller is the most consistent pass rusher in NFL history.
Posts: 10,754

01-23-2023, 07:53 AM	#97
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-2148750	I like a good mushroom and swiss burger like the old Hardees recipe. I grill the burger over charcoal in the weber kettle over the charcoal lid on no flare-ups that way. That small can 6 oz of mushroom slices and a jar of Heinz beef gravy slice aldi swiss no jism. Mushroom and swiss needs no spoo smear. Tastes just like hardees in the 80's. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,817	1 0

01-23-2023, 08:08 AM	#98
redfan I miss John, Willie & Eric Join Date: Sep 2000 Location: Burgers & Steak Casino cash: $-1818148	80/20 beef, garlic salt, black pepper. If inside, I’ll GForeman it. If outside, charcoal grill. Condiments of choice, and cheese if you like. I usually go with no bun and some ketchup on the side, or maybe some good balsamic vinegar if I’m feeling fancy. __________________ IV LIV LVII LVIII Len Dawson: SB IV MVP Patrick Mahomes: 2X NFLMVP 3X SBMVP and 3rd member of the B2B SBMVP Club
Posts: 8,214

01-23-2023, 08:13 AM	#99
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $-1531756	No skimping on the bun either I'm a fan of Turano
Posts: 36,938

01-23-2023, 08:30 AM	#100
BigBeauford MVP Join Date: Oct 2012 Location: Lenexa, KS Casino cash: $1526717	80/20 fresh (Steve's Meat Market in Desoto is my goto when I host) Rolled into balls about 1/6 lb each Use stick butter and apply liberally to my griddle Egg Buns I apply face down on the grill in the butter to toast Place hamburger ball on grill; use a piece of waxy cardboard (think of like a poptart box) set on top of ball and press on top with a potato masher Sprinkle Freddy's seasoning Flip after about 2-3 mins, slap on the cheese Stack 2 cheesed patties on each other, place on bun bottoms that are plated, and place bun top on Hard to beat this at home.
Posts: 14,411	1 0

01-23-2023, 10:09 AM	#103
JohnnyHammersticks MVP Join Date: Oct 2011 Location: Chandler AZ Casino cash: $-479996	Schweid and Sons ground beef Generous amount of garlic powder. Salt & fresh ground pepper Charcoal grill with charcoal and hickory wood chips
Posts: 14,654

01-23-2023, 10:59 AM	#104
ThyKingdomCome15 MVP Join Date: Jun 2019 Casino cash: $-589600	Fried
Posts: 8,645

01-23-2023, 11:05 AM	#105
kccrow MVP Join Date: Oct 2011 Location: Michigan Casino cash: $-1200000	I'm among the "weird ones" that doesn't just do the salt & pepper route. I use Old Bay and Montreal Steak Seasoning in my burgers. I like the blend of flavors it has. Onion, Lettuce, Tomato, Cheese, Bacon, Ketchup, and Horseradish Mustard on it.
Posts: 14,080