your best hamburger patty recipes and technique

[Easy 6]

Originally Posted by cabletech94

you guys have knocked it out of the park (as usual)!!!

one thing that i forgot, when i make a burger, i use a mix of ground chuck (or beef) and a mix of ground pork. grocery store sells it here, they call it boston burger. it's about a 70/30 beef/pork mix.

it's really good that way.

once again, good posts you guys!!! tomorrow night's burger night for me. tonight is chicken kabobs!!!

I've had variations of that burger which *ed- were (good grief)pretty good, but honestly, i'd rather have an all beef burger unless we're doing breakfast... or when you're talking about some kind of italian or middle eastern dish.

[ShortRoundChief]

Originally Posted by cabletech94

you guys have knocked it out of the park (as usual)!!!

one thing that i forgot, when i make a burger, i use a mix of ground chuck (or beef) and a mix of ground pork. grocery store sells it here, they call it boston burger. it's about a 70/30 beef/pork mix.

it's really good that way.

once again, good posts you guys!!! tomorrow night's burger night for me. tonight is chicken kabobs!!!

Little Ron's IGA can go a long way towards helping a guy seem like a grill master.

[Great Expectations]

Originally Posted by J Diddy

Little Ron's IGA can go a long way towards helping a guy seem like a grill master.

Ron's does have some good stuff.

I like to salt and pepper the burgers prior to making the patties. You also need to be very gentle when making the patties, I like mine to be closer to 1/2 lb than 1/3 lb.

Get the grill as hot as possible, just like with a steak getting the grill to 650 degrees or so will make the burger much better. Then cook it like a steak, I will put it on for just under 4 minutes, flip once and then shut down every vent and take them after another 4 minutes. Next you need to let the meat rest for 5-8 minutes before serving them.

[mlyonsd]

Originally Posted by J Diddy

Little Ron's IGA can go a long way towards helping a guy seem like a grill master.

There are still IGA stores? I used to cut meat in one when I was just a lad.

[LiveSteam]

chop up raw bacon into lil pieces. Add it to the hamburger. make hamburger into patties.
Toss on the grill. **** YA **** YA

[ChiefGator]

Originally Posted by LiveSteam

chop up raw bacon into lil pieces. Add it to the hamburger. make hamburger into patties.
Toss on the grill. **** YA **** YA

Does that work? Does the bacon cook enough?

When working with 90/10 grass fed beef, that might add a nice injection of fat.

[salame]

[Easy 6]

SAMUEL JACKSON KILLED TRAYVON, SAID HE'D KILL TEN MORE JUST LIKE HIM

[salame]

[Easy 6]

Originally Posted by salame

Aww, i give...

[2bikemike]

Just like everything else to each his own. You can find better tasting BBQ than that which wins at the competition. There are no rules, if you like it, do it.

Personally I always cook burgers outside on the grill. I use 80/20 mix in a bit of Montreal Steak seasoning some crushed garlic a little worcestershire and lately stuffing them with some good Blue Cheese.

I doubt any of you chow hounds would complain and would be more than likely asking for 2nds.

[Ming the Merciless]

Originally Posted by 2bikemike

Just like everything else to each his own. You can find better tasting BBQ than that which wins at the competition. There are no rules, if you like it, do it.

Personally I always cook burgers outside on the grill. I use 80/20 mix in a bit of Montreal Steak seasoning some crushed garlic a little worcestershire and lately stuffing them with some good Blue Cheese.

I doubt any of you chow hounds would complain and would be more than likely asking for 2nds.

This. Right. Here

I really like using montreal instead of salt and pepper....and cheese (blue is also my choice for burgers)+ bacon with onion garnish

I agree with the 'keep it simple' theory....too many ingredients detracts from the core tastes......

Good beef doesnt really need Worcestershire , IMO, but like for ground turkey I do use it

[KCUnited]

Cruelty free with soy cheese.

[Fire Me Boy!]

Originally Posted by DJ's left nut

A trick I absolutely love is cream cheese on the bottom. The cream cheese is an emulsifier that keeps the juice from running into the bottom bun and making it a soggy mess. Lot of folks use Mayo instead, but cream cheese is just richer and better.

It's not the "emulsifier" that's keeping your bread from getting soggy. If that was the case you could create an emulsion from vinegar and oil and it'd keep the bread dry (it won't).

[DJ's left nut]

Originally Posted by Fire Me Boy!

It's not the "emulsifier" that's keeping your bread from getting soggy. If that was the case you could create an emulsion from vinegar and oil and it'd keep the bread dry (it won't).

Yeah, I didn't think that was the right word I just couldn't remember what the right word was.

It's a barrier. Cream cheese itself doesn't absorb into the bread and also doesn't let liquid pass freely through it. So it a) tastes good and b) keeps blood and juice out of your bun.