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.