your best hamburger patty recipes and technique

[cabletech94]

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.

[tooge]

Originally Posted by Fire Me Boy!

Finally, someone sane joins the conversation.

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.

[Fire Me Boy!]

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.

[Fire Me Boy!]

Originally Posted by jspchief

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.

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

[Stewie]

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

[OnTheWarpath15]

Originally Posted by Fire Me Boy!

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.

Speaking of good bun:

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

[Fire Me Boy!]

Originally Posted by OnTheWarpath58

Speaking of good bun:

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

Pretzel buns are awesome.

[Pasta Little Brioni]

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.

[Mr. Flopnuts]

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.

[Fire Me Boy!]

Originally Posted by Mr. Flopnuts

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.

[Buehler445]

Originally Posted by Fire Me Boy!

Finally, someone sane joins the conversation.

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.

[Mr. Flopnuts]

Originally Posted by Fire Me Boy!

So you're saying you prefer meatloaf.

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

[Easy 6]

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

[Fish]

Originally Posted by scott free

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

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.

[Consistent1]

Originally Posted by scott free

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

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.

[Fire Me Boy!]

Originally Posted by Consistent1

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.