How do you make your hamburgers?

[TambaBerry]

If you add more then salt and pepper to it then you're not making hamburgers. You've made meatloaf sandwiches.

[DJ's left nut]

Originally Posted by TambaBerry

If you add more then salt and pepper to it then you're not making hamburgers. You've made meatloaf sandwiches.

Timing of the salt is more critical than people realize.

If you put it on there like 10 minutes before you grill, it just barely starts to break down fibers and then leaves moisture on the surface that interferes with a good hard crust that comes from that flame/surface contact (depending on your method).

And because the proteins are neither strong nor fully broken down, you end up with something weirdly crumbly.

So if you salt, salt with enough time to put it back in the fridge pull the moisture and then the moisture reabsorbs into the patties. That will fully break down your proteins, give you the best flavor into the middle of the paddy and give you perfect consistency without having to overwork them when you form them.

[Bearcat]

Originally Posted by DJ's left nut

Timing of the salt is more critical than people realize.

If you put it on there like 10 minutes before you grill, it just barely starts to break down fibers and then leaves moisture on the surface that interferes with a good hard crust that comes from that flame/surface contact (depending on your method).

And because the proteins are neither strong nor fully broken down, you end up with something weirdly crumbly.

So if you salt, salt with enough time to put it back in the fridge pull the moisture and then the moisture reabsorbs into the patties. That will fully break down your proteins, give you the best flavor into the middle of the paddy and give you perfect consistency without having to overwork them when you form them.

via GIPHY

[DJ's left nut]

Originally Posted by Bearcat

via GIPHY

Man, I spent years trying to 'perfect' my burger game before I realized that there's just not a lot of ****ing around that needs be done.

I'll slap some barbecue sauce on them if I grill them on occasion just for something different. Or if I use grocery store beef I'll add some Cavendars greek season (that shit is great, FYI).

But in the end the only meaningful difference I found in making a perfect simple burger is when I add the salt.

[SupDock]

Originally Posted by DJ's left nut

Timing of the salt is more critical than people realize.

If you put it on there like 10 minutes before you grill, it just barely starts to break down fibers and then leaves moisture on the surface that interferes with a good hard crust that comes from that flame/surface contact (depending on your method).

And because the proteins are neither strong nor fully broken down, you end up with something weirdly crumbly.

So if you salt, salt with enough time to put it back in the fridge pull the moisture and then the moisture reabsorbs into the patties. That will fully break down your proteins, give you the best flavor into the middle of the paddy and give you perfect consistency without having to overwork them when you form them.

With salt, I have always heard immediately before grilling, or at least 30 minutes before. In between makes an inferior product.

[DJ's left nut]

Originally Posted by SupDock

Exactly. I saw a recipe that called for cracking an egg in the ground beef and putting in bread crumbs. What the ****?

Just be careful about pulling the meat out of the fridge too quick or handling it too much as the fat warms and it gets sticky

I like to put a dimple (make the middle thinner) in the middle to avoid the burger ending up super thick in the center.

I always use a thermometer because it is so easy to burn burgers. As above, shit goes fast when the fat drips on the coals.

I had a cow about 3 years ago where the butcher just made the hamburger way too lean. With that entire cow I would add an egg yolk and a 'squirt' of vegetable oil to the mix just trying to get some fat in there. Otherwise the outside scorches more than it 'fries' and it's just not that good. Made a lot of tacos that year because it just didn't make good hamburgers.

And yeah, if you're grilling instead of smashing, the dimple is a must. Really helps prevent the meatball problem.

Originally Posted by SupDock

With salt, I have always heard immediately before grilling, or at least 30 minutes before. In between makes an inferior product.

Yeah, that's a fine rule of thumb. Like I said, I try to get an hour in there. And adding the salt right before you grill will have the same general impact as just adding it after. I typically add it after I pull them figuring the juice will dillute the salt and it will run into the patty and the condiments.


Oh, and the bun is a HUGELY underrated element. Get good buns - it's the first thing you truly notice on a burger. And put some mayo or cream cheese on your bottom bun. Some people hate mayo so I suggest cream cheese instead. Whatever you use, you need a fat layer on your bottom bun to keep the juices from running into that bottom slab and turning it into mush. It creates a barrier that keeps the juice in the meat better.

[SupDock]

Originally Posted by TambaBerry

If you add more then salt and pepper to it then you're not making hamburgers. You've made meatloaf sandwiches.

Exactly. I saw a recipe that called for cracking an egg in the ground beef and putting in bread crumbs. What the ****?

Just be careful about pulling the meat out of the fridge too quick or handling it too much as the fat warms and it gets sticky

I like to put a dimple (make the middle thinner) in the middle to avoid the burger ending up super thick in the center.

I always use a thermometer because it is so easy to burn burgers. As above, shit goes fast when the fat drips on the coals.