Thread: Food and Drink your best hamburger patty recipes and technique
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Old 07-13-2013, 10:00 PM   #47
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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.
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