your best hamburger patty recipes and technique
 

well it appears that CP has around 20000 master chefs on here.

so, help me find the perfect (or best) burger recipe for cooking on the grill. also, give me your technique for that perfect recipe!!!

my wife's always up in my ass because mine will end up too dry for her liking. she prefers me buying the premade patties at the local grocery store.
and to be honest, they turn out okay. but i like a big fat burger.

i picked up one of those inside out burger patty makers, where you basically hollow out one patty, put your topping of choice (cheese), and then cover it with another patty.

i usually go with salt, pepper, garlic powder, and worchester sauce.

so now, i ask you, what ya got?

p.s. and sadly, all i have is a gas grill. i know i'm walking into a hornets nest with that one, but it's due to the ease of the operation. please don't judge me. ;)

A chuck and sirloin mix is always good.

3/4 lb patty
Fry 2 strips bacon until nearly black, add to meat
Add dash of:
season salt
Cajun seasoning
Ground black pepper
Dice 1 onion, place 2 tsp on meat
Add shredded cheese of your liking on top of onion
Fold patty so onion and cheese is in middle
Smash the ****er and grill
Thank me later.

1/2 lb ground sirloin and 1/2 lb ground bacon. Mix together and add coarse pepper and a small jalepeno minced. Add an egg to hold it together or bread crumbs. Simple easy and ****in amazing. Don't add any seasoning salt, garlic salt or other salty seasonings. The bacon provides enough lol.

Meatloaf burger... I've done that. It works.

The stuffed burgers you mention are always excellent, try some bleu cheese next time you do it.

I also have always loved the old tried and true packet of onion soup mix in my burgers, the onions have a slight crunch and the beef base punches up the flavor of the meat.

Onion soup mix + siracha

Coat in Lawry's seasoning, then grill.

90/10 ground chuck

Ball burgers into perfect golf ball sized 'patties' (the bigger the ball, the thicker your burger will be) Salt, pepper, garlic the outer meat. Throw ball into hot pan and cook, still in the shape of the ball, until they start to get a bit crispy or to desired doneness.Flip over the ball and SMASH the ball flat instantly, before it starts to cook (you wont lose any juices this way). Salt, pepper, garlic salt the top part, and sear on that side. Flip once and sear the other side, salt, pepper, garlic salt the now done top side. Throw your cheese on top if desired and cook until done.



I have started using this method to make 'flat' burgers, and I don't think I can go back to doing it any other way. It just makes them taste incredible~ Obviously, you can season/prepare the meat however you want, but the cooking method is the star of the show.

ROFL



I like when people give out recipes that have over 10 spices. Mother****er you can't taste all ten quit showing off.

Add cumin, paprika, seasoning salt, garlic salt, pepper, red pepper, cayenne pepper, crushed red pepper, celery salt, coriander, tarragon, and a few pinches of table salt.


Shit doesn't work lol.

Put ground beef into bowl.

Pour however much worchestershire sauce you want on it.

Mix with fork.

Patty that shit up.

Shake or 2 of salt plus 3 or 4 shakes of pepper.

Yum.

The fat content should be between 70 and 80 lean. You want the burgers to be juicy, so don't use ultra lean beef. I like to use some Worcestershire sauce in the beef, and I like Old Bay Seasoning. Don't "smash" the burger patties when you cook them, you'll just squeeze out the juice and flavor from the beef. A little salt and pepper is good too, but if you use Old Bay, it already has salt in it, so don't use too much salt.

Drive to In-N-Out Burger. Grab some. Eat.

As has been said, go with higher fat content if you are getting dry burgers. And dont press down on them when they are cooking. You dont sound like you grind your own so maybe finely chop some bacon and mix it in.

I go simple - salt, pepper, garlic powder, onion powder, worcestershire.

80 or 85% lean.

Make balls slightly smaller than a tennis ball, do not pack meat tight. flatten out balls into patties, with the center slightly thinner than the outside (center swells when it cooks). Again, you don't want the burger packed too tightly. It just needs to be tight enough to not fall apart. Dust both sides with lawrys seasoned salt.

Cook on hot grill (350+ deg) with lid down, turning only once. Five minutes per side. Do not press down on patties at any point.

This. A nice thumb print in the middle prevents baseball burgers

I think she wants you to spit on your meat.
How can you make any pudding, if you don't spit on your meat?

Old Bay is a wonderful seasoning. Besides being a must for seafood, crab and shrimp, it's also great on chicken and in ground beef. Simple burger recipe, very similar to what I do:

http://www.oldbay.com/Recipes/More/M...d-Burgers.aspx

<iframe width="560" height="315" src="//www.youtube.com/embed/CKgK-OVpEEI" frameborder="0" allowfullscreen></iframe>

Makes me want a burger!

They just had a segment on our local news about stuffed patties and the key is to put them together the day before and put them in the fridge so the solidify and they won't fall apart when grilling.

I do this with about a 1/4 t garlic powder and 1/4 t onion salt mixed in per pound as well.

Girl I dated mixed campbells mushroom soup into the ground beef.. The patty fell apart but was super juicy and delicious when grilled. Just wrap the patty in bacon so it does not fall apart and it is perfect.

this and a 5 hr soy sauce marinade is pretty much as good as any imo

I also think we're very lucky here in KC. We have top quality beef, and we're spoiled with the quality of beef we get here. One of the reasons our burgers kick butt is we start with top quality beef. That's not the case everywhere in the USA.

There's a lot of bad advice in this thread.

I'm guessing you're referencing the ridiculous overseasoning?

Good beef needs salt and pepper, period.

LMAO

Salt pepper. A smidge of Italian bread crumbs. Patty into a small baseball size. Party quickly. Meaning don't over work it. Just smash in two or three times and be done.

50/50 sirloin and chuck.
Piping hot grill. Good charcoal. Put lid on about halfway through the 2nd side to get a little smoke in there.

Rest 5 min.

85/15 for plain burgers, 90/10 if I know I'll be adding sauce.
http://www.smsguns.com/images/Meat%2...urgerPress.jpg

we had these last week. BEST. HOME. BURGER. EVER.

http://therecipecritic.com/2013/06/g...ranch-burgers/

You broads made me go to the store and get stuff for burgers tomorrow!

They will be grilled over charcoal.

I'm partial to Cavenders seasoning.

That... bread crumbs... lean meat... just a lot of terrible advice for a good burger.

Thread.

A pinch or two of bread crumbs jack wagons.

I concede on the meat fat content only because I loathe the shrinkage and flare ups of anything less than 80/20. I haven't seen a big difference in 85/15 and 80/20 as far as juicyness given the amount that melts out in 80/20. Like I said, I really like the 90/10 we get from Sam's, so i'll use that if I know I'm adding more than cheese, and I make sure i don't overcook.

egg...bread crumbs.....**** that.

Yes, no eggs, no bread crumbs. If you're going to make spaghetti and meat balls, then OK. And we don't need french onion soup mix in the hamburger meat. Just buy a nice vidalia onion and put a slice on your burger. Keep it simple.

Okay, you guys convinced me, I gotta grill some burgers tomorrow and try something a little different. But something that makes burgers really great I get tomorrow.....the first batch of Iowa's BEST, Grimes peaches and Cream Sweet Corn! Yummy. :D

It's summer time folks.

A really good burger. 80/20, or ground sirloin and 80/20 mixed. Salt, pepper. Form into 1/3 to 1/2lb patties. Place an indentation in the party center to avoid oval burgers. Cook over coals to medium, turning once.

That's it. That'll produce a great burger that actually tastes like a burger, not a marinaded melt or a meat loaf.

Oh, and I love a fried egg on my burger, but no egg in my burger

Finally, someone sane joins the conversation.

Worcestershire is great on burgers before grilling, you have to admit that at least.

You can make your patties any way you want, but if you're not cooking them over an open fire with lump charcoal and hardwood chips you're missing out. I cook my steaks that way as well.

Well, I DO love a meatloaf sandwich now and then, with a little catsup/Worcestershire/molasses sauce. However, a "burger" doesn't have bread crumbs, eggs, soup mix, etc., unless you want a burger that tastes, well, like something other than a burger.

OK, not that I'm not on my phone....

The only real acceptable answer is 80/20 ground chuck (sirloin is actually the best flavor, but it's hard to get with that fat content unless you grind your own). Form into a 6 oz. patty being careful not to over-handle the meat, season with salt and pepper, grill to medium or medium rare. Dress it however you like, but use the best bun you can find. Do not underestimate what a good bun can do for a burger.

Skip all those spices, skip the bread crumbs and egg binders, skip it all. Good beef, salt and pepper, and a good bun. That's what you need.

There's a lot of nasty burgers up in here.

Unless you're dealing with huge patties, 5 minutes per side is going to give you a medium well burger. No thanks.

1/2 brisket, 1/2 chuck, salt, pepper. Hot coals and you're golden.

Speaking of good bun:

http://www.pretzilla.com/burgerbuns.html

Pretzel buns are awesome.

Salt, pepper, and maybe some cheese is all a good burger really needs. If you have to drown it in ketchup and other garbage for you to have it taste decent...Welp sorry.

I'm really pretty simple when it comes to making burgers. I take 2lbs of ground chuck and mix it with an egg. I season it with Worcestershire sauce, onion powder, garlic powder, salt, and pepper. And I generally don't eat burgers out unless I'm far from home because I like mine better, know the contents, and they take no time to prepare and cook.

So you're saying you prefer meatloaf.

I'm with you buddy. Almost exclusively I just use season salt, Montreal Steak Seasoning, fire, and cheese.


We've had a cow butchered for some time now and the butcher makes patties for me. So I'm not getting all fancy and shit. A quality burger comes from the cow. The chef seeks to only not **** up what the cow gave him to work with.

LOL, I don't like bread crumbs in my burgers, but otherwise, pretty much I guess.

I dont care what anyone says, onion soup mix makes a damn tasty burger :harumph:

Just make onion soup if you want that taste. When you add it to burger, it completely dominates. Bleh... Add onion as a garnishment, not as the main flavor.

I agree. Usually make huge patties with the soup and fresh garlic and some pepper. Slow cook them on indirect heat. They turn out very well.

Onion soup, fresh garlic, slow cooked... sounds like a meatball.

Burger snobs!

I go 100% all Omaha on burgers. No plumpers.

Its definitely not something i always do, most of the time i'm much more of a traditionalist... salt and pepper, nothing else.

But onion soup IS a tasty changeup.

ROFL

Whatever bro. They are very good. I get your point, but it just isn't entirely true. Regular burgers bore a lot of people.

Not so much "snob." Just treat a burger like a burger. It's not meatloaf, and it's not a meatball.

It's not snobbish to prefer burgers in their most simplistic manner with few additions. Snobbish would be declaring that only ground sirloin must be used with $50 horseradish and organic ketchup...

Awesome. Rep for that one.

Well, that's good too. ;)

Actually my favorite burger is a patty made with grass-fed ground beef, salt and pepper for seasoning, a hot fire, some smoked bacon, a pretzel bun and a dollop of mango habenero salsa.

If that makes me a snob, so be it. Holy ****, it's good.

On a gluten free bun, and the cheese must come from happy cows.

So I haven't had one of these pretzel buns. Are they new? Are they good? and Where do I have to go to get one?

http://www.pretzilla.com/wheretobuy.html

You can order online as well. Looks like Hyvee and Whole Foods carries them in Kansas.

Ouch. I live in bum **** nowhere.

Order online then. Trust me, they are worth it.

I've only seen them in restaurants, so far. Relatively new, and they're freakin' awesome. We have a brew pub in town that uses them for their burgers, and the members-only club in my building has them.

They're started to make way into fast food. I haven't had either, but Wendy's just launched a burger with a pretzel bun, and Sonic just launched a pretzel bun hot dog.

Might have to. Thanks!

The pretzel bun site said they're available at Whole Foods.

Making the burger that way would not be snobbish.

Its declaring that it is the only way a burger should come, that is snobbish.




(For the record, I am a fan of the simple burger~)

And Hyvee

I got some from Hy Vee the other day and made burgers with them. They where very tasty but for the cost (about 4x regular buns) I think I will skip them next time.