Food and Drink your best hamburger patty recipes and technique - Page 8

**cabletech94** · 07-13-2013, 04:29 PM

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.

DJ's left nut · 07-15-2013, 08:46 AM

Quote:

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.

**loochy** · 07-15-2013, 09:02 AM

buy hamburger that is already shaped into a patty.

cook it.

eat it.

win.

**gblowfish** · 07-15-2013, 09:05 AM

I made burgers last night. 1 lb beef, some old bay, some kosher salt and ground pepper, dash of worsh sauce, mix it up patty it up, grill it up with some velveeta on top at the end, regular old cheap white fresh hamburger buns, little sliced vidalia onion and Arkansas tomato on top, dill pickle chips on the side. Made three great burgers, 1/3 lb ea. Corn on the cob and Guys BBQ tater chips, and some cole slaw.

What's not to love?

Groves · 07-15-2013, 09:37 AM

I've found the "loosely formed" burger to live up to its billing.

If one purchases burger that's already too packed, what then?

Re-grind?
Throw it at that Hellraiser guy?

**ChiefGator** · 07-15-2013, 09:44 AM

Quote:

Originally Posted by loochy

buy hamburger that is already shaped into a patty.

cook it.

eat it.

win.

You should try throwing a bun around that thing.. damn that really is good!

**Fire Me Boy!** · 07-15-2013, 09:54 AM

Quote:

Originally Posted by Groves

I've found the "loosely formed" burger to live up to its billing.

If one purchases burger that's already too packed, what then?

Re-grind?
Throw it at that Hellraiser guy?

Don't regrind. When you start forming your burger it'll loosen up.

Also, if you're talking about the pre-formed patties, one shouldn't purchase pre-formed patties.

**Fire Me Boy!** · 07-15-2013, 09:55 AM

Quote:

Originally Posted by loochy

buy hamburger that is already shaped into a patty.

cook it.

eat it.

win.

Don't buy those. Those are crap. They're too packed.

You should also think about seasoning it.

**mlyonsd** · 07-15-2013, 10:01 AM

Quote:

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.

**gblowfish** · 07-15-2013, 10:02 AM

There's a bunch of IGA stores in Western Missouri.

**ChiefGator** · 07-15-2013, 10:34 AM

There's a couple IGA stores out in the country in central florida too. Best damn smoked ham hocks I can find anywhere.

**loochy** · 07-15-2013, 10:43 AM

at Bob's IGA

Do the Bob Bob

Yeaaahhh

saphojunkie · 07-15-2013, 11:15 AM

100% BEEF - 80/20
SALT.
PEPPER.
FLAME.

GO BACK TO RUSSIA, YOU COMMIE BASTARDS.

Having said that -

2-1 ratio ground beef to ground pork.
Salt, celery salt, gates spicy rub.
add an ounce of hot sauce.
Add black mole sauce.

Serve on french baguette, cut to size and pressed on flat top.

A-may-zing.

**mikeyis4dcats.** · 07-15-2013, 11:43 AM

Quote:

Originally Posted by saphojunkie

100% BEEF - 80/20
SALT.
PEPPER.
FLAME.

GO BACK TO RUSSIA, YOU COMMIE BASTARDS.

Having said that -

2-1 ratio ground beef to ground pork.
Salt, celery salt, gates spicy rub.
add an ounce of hot sauce.
Add black mole sauce.

Serve on french baguette, cut to size and pressed on flat top.

A-may-zing.

****ing bread snob. just use a 99 cent package of white burger buns, you fascist!

Cannibal · 07-15-2013, 11:46 AM

Quote:

Originally Posted by gblowfish

I made burgers last night. 1 lb beef, some old bay, some kosher salt and ground pepper, dash of worsh sauce, mix it up patty it up, grill it up with some velveeta on top at the end, regular old cheap white fresh hamburger buns, little sliced vidalia onion and Arkansas tomato on top, dill pickle chips on the side. Made three great burgers, 1/3 lb ea. Corn on the cob and Guys BBQ tater chips, and some cole slaw.

What's not to love?

The wife and I did the same thing last night.

80/20 ground chuck, old bay, worcestershire, salt and pepper. We cooked them on a cast-iron skillet.

Mine had mustard, pickle and onion. She used mayo.

Damn, they were good!

sedated · 07-15-2013, 11:48 AM

Quote:

Originally Posted by mikeyis4dcats.

****ing bread snob. just use a 99 cent package of white burger buns, you fascist!

I prefer the cheap buns. I don't make super thick burgers and hate having every bite by 75% bread.

07-13-2013, 04:29 PM
cabletech94 Everything is Awesome!!!!! Join Date: Jul 2008 Location: The Pitt Casino cash: $-1603195	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.
Posts: 11,586

07-15-2013, 09:02 AM	#107
loochy Hey Loochy, I'm hooome! Join Date: Oct 2008 Location: PooPooKaKaPeePeeShire Casino cash: $-1789603	buy hamburger that is already shaped into a patty. cook it. eat it. win. __________________ Hey Loochy, I'm hoooome!
Posts: 42,197

07-15-2013, 09:05 AM	#108
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $16856178 VARSITY	I made burgers last night. 1 lb beef, some old bay, some kosher salt and ground pepper, dash of worsh sauce, mix it up patty it up, grill it up with some velveeta on top at the end, regular old cheap white fresh hamburger buns, little sliced vidalia onion and Arkansas tomato on top, dill pickle chips on the side. Made three great burgers, 1/3 lb ea. Corn on the cob and Guys BBQ tater chips, and some cole slaw. What's not to love?
Posts: 41,023

07-15-2013, 09:37 AM	#109
Groves Turning the Corner Join Date: Dec 2006 Location: Springfield, Missouri Casino cash: $-961459	I've found the "loosely formed" burger to live up to its billing. If one purchases burger that's already too packed, what then? Re-grind? Throw it at that Hellraiser guy?
Posts: 2,391

07-15-2013, 10:02 AM	#114
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $16856178 VARSITY	There's a bunch of IGA stores in Western Missouri.
Posts: 41,023

07-15-2013, 10:34 AM	#115
ChiefGator Can these boys not play? Join Date: Apr 2001 Location: Northcentral Florida Casino cash: $6452956	There's a couple IGA stores out in the country in central florida too. Best damn smoked ham hocks I can find anywhere. __________________ - Mark
Posts: 4,706

07-15-2013, 10:43 AM	#116
loochy Hey Loochy, I'm hooome! Join Date: Oct 2008 Location: PooPooKaKaPeePeeShire Casino cash: $-1789603	at Bob's IGA Do the Bob Bob Yeaaahhh __________________ Hey Loochy, I'm hoooome!
Posts: 42,197

07-15-2013, 11:15 AM	#117
saphojunkie MVP Join Date: Aug 2011 Casino cash: $2156550	100% BEEF - 80/20 SALT. PEPPER. FLAME. GO BACK TO RUSSIA, YOU COMMIE BASTARDS. Having said that - 2-1 ratio ground beef to ground pork. Salt, celery salt, gates spicy rub. add an ounce of hot sauce. Add black mole sauce. Serve on french baguette, cut to size and pressed on flat top. A-may-zing.
Posts: 12,940