your best hamburger patty recipes and technique

[loochy]

buy hamburger that is already shaped into a patty.

cook it.

eat it.

win.

[ChiefGator]

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!]

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.

[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?

[Cannibal]

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!

[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?

[Fire Me Boy!]

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.

[gblowfish]

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

[ChiefGator]

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

[loochy]

at Bob's IGA

Do the Bob Bob

Yeaaahhh

[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.

[mikeyis4dcats.]

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!

[sedated]

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.

[Coach]

Saloon Burgers

2 lbs. ground beef.
1/4 cup finely chopped sweet onion
1/4 cup chopped cilantro
1/4 cup butter, melted
1/4 cup Worcestershire sauce
2 medium jalapeno peppers, minced.
2 gloves garlic, minced
2 Tbsp. Tabasco sauce
1 Tbsp. steak seasoning

Just mix them all in a bowl and you can also add some extra toppings into this, such as chopped slices of cooked bacon, diced/chopped tomatoes, or just have it as a regular bacon strip cheeseburger. Also you can add or remove the ingredients for this to your liking. I don't buy the processed foods, as it's much better to get the veggies and cut them up. Quite a chore, I know, but it's very much worth it at the end, as it gives out much better flavor.

However, I strongly recommend that after you pack the burger, and it is ready to cook, to let both sides of the hamburger set for a while on a aluminum foil on your grill. Because of the moisture from the sauce, it causes the burger to fall apart into your grill. Once you are able to determine that it will hold it together, then you can place it off the foil and onto the grill.

[ROYC75]

80/20 Ground Beef

Mix 2 to 1 MB meat to your favorite pork sausage
Worcestershire sauce to taste, I use 6 tablespoons to 3lb of meat.
1 cup of KC Masterpiece BBQ Sauce of choice per 3lbs of meat ( too much will burn them )
1 Ex - large chopped onion
McCormicks HB seasoning
McCormicks Mesquite seasoning
Salt & Pepper

Mix all ingredients into a large bowl, carefully folding onions into the meat and making sure that the BBQ sauce and sausage gets folded together evenly. This takes about 5 minutes of effectively mix thoroughly to get an even quality taste.

Make patties to thickness desired,again hitting the tops with the McCormicks HB seasoning and put into the refrigerator for at least 2 hours, the longer, the better.

Take patties out, over slow to medium heat, let them slowly cook to desired temp or finished ( raw, medium, med. well or well done )

Serve with your favorite beer or soda, Bacon, Lettuce & Tomato & Cheese. Great with chips and /or baked beans.

I have never found anybody yet that did not like them if you like cooked onions in your burger.