How do you make your hamburgers?

[TripleThreat]

Hi all - as the title says, how do you make your hamburgers? What seasonings do you use? Do you use frozen, or fresh bought?

Backstory - I've always been told I make a good hamburger, but I really want to take it up a notch today for the afternoon game since we are hosting some friends for an early bbq dinner.

My current recipe is salt/pepper/garlic powder/mustard/worchester sauce/horseradish. I take fresh ground beef and mash them into balls and then once on the grill I try my best to flatten them out as well as I can (big hamburgers tend to be a bit much on a general person's pallet, IMO).

Do you guys have any ideas to add/subtract from what I already do? And also, what sort of homemade sauce do you like to put on your burgers?

Any advice will be appreciate, I'll be running to the store in about 2-3 hours.

[Pasta Little Brioni]

Medium rare

[Pablo]

Salt and pepper and maybe garlic powder. Cook over charcoal or you're a pleb though j/k

[Buehler445]

The burgers I like the best are smashburgers on the blackstone, but if you're entertaining, you have to be on your shit. A lot happens fast.

For those, I typically mix up salt and pepper. Sometimes Bovine Bold.

For a patty type burger I'm a big Bovine Bold guy with pepper. I'm a big fan of Chipotle Chili powder, but my kids won't eat it so I usually don't. But I will die on the Bovine Bold hill (Credit: KCUnited. He is a savant).

Make sure it's 80/20. I am pretty bad about forming the patties. There are some videos to keep them formed up properly. A burger sauce can up your game a fair bit. There are million recipes out there, but the dudes that I typically trust in the space are Ethan Cheblowski and Joshua Weisman. They have a ton of videos, but it is typically mayo, ketchup, and whatever you want to season it with.

This is a pretty simple one

This is a little more complicated one

If I were doing it, I'd do 2 parts mayo, 1 part ketchup, 1 part whole grain mustard, pinch of salt, a little pepper and this is where I'd put the chipotle chili powder (I put that noise in a salt shaker - a little goes a long way.) Most people would want an acidic element, but I'm not a pickle or vinegar guy.

[Lzen]

My wife usually makes up the burger patties. When I used to do it, I would put salt (or seasoned salt) , pepper, garlic powder, and minced onions.

[LiveSteam]

Take raw bacon. Dice it up into little pieces. Mix with raw hamburger. Slow cook on the grill.

[Donger]

Originally Posted by Pasta Little Brother

Medium rare

[Chris Meck]

I've got an old friend that's a cattle rancher, small herd. He calls is 'craft beef'. Ha.

Best ****ing beef you ever tasted.

Salt and pepper, that's it. I prefer to cook it on the flattop because the charcoal flavor isn't needed and masks the natural flavor of the meat, which is ****ing delicious.

cooked no more than medium.

[chiefzilla1501]

Always turn to the Bible with questions like these.
https://www.seriouseats.com/the-burg...e-man-or-woman

https://www.seriouseats.com/thick-an...-cheeseburgers

Awesome tips. If you haven’t read kenji he’s a total nerd about testing every little detail. But the biggest learning for me was to barely form a patty. Even a little work is probably too much. In the smash burger write up he barely mixes it at all.

[Easy 6]

Originally Posted by Pasta Little Brother

If you need more than S and P....that's a problem

Originally Posted by penguinz

If you are needing to season your burgers or steak with anything more than salt and pepper then you have a shitty cut of meat.

See this is all a bunch of nonsense, there is no one right way to make them... its all about an individuals taste

[Coochie liquor]

I yell “woman, I’m hungry make me a hamburger “.








And then I make them myself!

[smithandrew051]

Smash burgers but seasoned with garlic powder and chipotle tobacco sauce are incredible.

Just need cheese and they have a ton of flavor.

[RockChalk]

80/20 ground chuck. Mix in a little salt, pepper, garlic powder, onion powder and Firebug grilling sauce. Usually make them into 1/3-1/2 lb patties, sit in room temp for 20 minutes. I find the bigger patties are much easier to get to that medium / medium rare temp I'm looking for.

[RockChalk]

Also, if you buy pre-made patties from the store, I'm going to guess you're a cu*k or simp, maybe both.

[DJ's left nut]

Good meat, pepper in the patty and if I have enough time to salt them an hour beforehand I'll salt them. If not, I salt them after the fact.

Then smash 'em on a hot griddle with some grilled onions and jalapeño.

But the bottom line for me has always been that simple is better and the quality of the beef makes the burger.

[myselff77]

Originally Posted by Chris Meck

I've got an old friend that's a cattle rancher, small herd. He calls is 'craft beef'. Ha.

Best ****ing beef you ever tasted.

This is the answer. Find some butcher who has better ground beef than what is at the grocery. I had a coworker who would purchase half a cow and have a bunch ground up. He gave me some to take home and try. Amazing the beef flavor completely different from what I get at the grocery store.

Anyone on this board grind their own? I’ve been thinking about purchasing a meat grinder to try and make my own sausages. Would be good for ground hamburger too I suppose. I’ma little intimidated by it for some reason though so haven’t pulled the trigger yet. .