"Day Dreamer" > wrote in message
...
>I recently posted a question in the BBQ neswgroup about burgers sticking
> to the grill and received some interesting responses about the way
> people make their burgers.
>
> What I usually do, is use lean ground beef (maybe 93%), add some chopped
> onion, some breadcrumbs, some A-1 sauce or BBQ sauce or ketchup, a few
> spices, maybe some garlic, too. I weigh each one on the food scale to
> try and make them all uniform in size (around 5 oz or so) and press them
> into perfect little hockey puck looking patties with this little burger
> press tupperware do-dad. Cook on George Forman (which come out nicely
> but makes a terrible mess) or stovetop in pan, on rare occasion charcoal
> grill.
>
> I like mine a little on the pink or rare side, BF lkes his more well
> done.
>
> I`m getting a decent burger - but I want a great burger! Curious as to
> what advice you fine folks have about burger making. What do you add
> INTO your burgers when you`re making them? And does it differ depending
> on which cooking method you are going to use - i.e, outdoor grill,
> stovetop, George Forman type thing, etc? (I was suprised in the other
> group that so many add nothing). The concensus also seemed to be to nix
> the breadcrumbs.
>
> I know it`s a pretty basic thing - just making a hamburger - but done
> right - it can be fantastic.
> Looking forward to any recipes, tips, etc.
> Thank you!
>

A lot depends on personal taste, but here's my take.

1) Use pure ground beef - do not add anything! Salt and pepper on the
surface is OK.
2) Use ground chuck. If possible grind it yourself.
3) Do not use low-fat meat. It's the fat that makes a burger juicy. Better
to have 1 great burger a week than 2 mediocre ones. 20% fat is good.
4) Don't overcook. Good beef can be eaten rare or medium rare. Cooking it
beyond this stage makes it tougher and drier.
5) When forming the patties, press as little as possible. If you really mash
the meat together the result will be tougher than if you were gentle.
6) If cooking on a charcoal grill, form the patties to be a bit thinner in
the middle than at the edges. When they cook it will even out.

Enjoy!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm