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Basic Burger Question
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! |
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Day Dreamer wrote:
> 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! > All you need to make great burgers is to use higher fat content beef and a grind or two of pepper. |
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"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. 1. You are using a mixture that is too lean - try it with at least 10 to 12% fat. 2. You're not making a hamburger. With all the breadcrumbs, other stuff & sauce you've got a mini meatloaf. 3. Start using just the beef maybe a little S & P - you'd be surprised just how good it can taste. 4. Sticking? spray the patty with a shot of PAM. Dimitri |
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Day Dreamer wrote: > 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! Your burgers sound ok. I only add breadcrumbs if I accidentally add to much liquid to keep the burger together on the grill if they're falling apart. I seldom have to do that any more. I don't know if I've ever done burgers the same way twice, at least not since I've learned how to cook. I usually put in the 80% meat some combination of onion (raw or sauteed), Worsteshire Sauce, soy sauce, chopped garlic, powdered onion (if I don't have time to chop an onion), powdered garlic (see onion comment), catsup, bbq sauce, salt, and pepper. Then I top them with some combination of melted cheese (various kinds), sliced onions, lettuce, catsup, mustard, peppers, pineapple, tomato, bacon and an occasional stray elk. (A little Colorado humor there...) I know others like them plain. To each his own. I make very few things plain, probably to compensate for my plain personality.  |
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"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 |
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1/2 lb of about 80% lean ground chuck, ~loosely~ rolled into a ball and pressed down with a saucer or "side" plate. Should be about 3/8" thick and 5" wide. Start indirect, not directly over burners or charcoal, turn in about 5 minutes after you've seasoned the raw side. Whatever you lke in the way of salt, pepper, garlic powder, etc. nothing wet. As others have said - NO "squeezing". Burgers are meant to be big and juicy (aka: greasy) and that's where the taste comes from. Expect "slightly burned" on the outside and "just done" on the inside, such is the natural order of these things! Enjoy Tom |
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"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! I agree with the others who suggested using ground beef with a higher fat content. A lot of the fat will cook out of the burger but you should wind up with a juicier, more flavorful burger. I would try experimenting with different fat contents until you are satisfied. In the early days of Mc Donald's, they used meat with 19% fat. |
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Desert Rainbow wrote: > > I agree with the others who suggested using ground beef with a higher > fat content. A lot of the fat will cook out of the burger but you > should wind up with a juicier, more flavorful burger. I would try > experimenting with different fat contents until you are satisfied. > > In the early days of Mc Donald's, they used meat with 19% fat. What percentage beef? -bwg |
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On Mon 22 Aug 2005 09:27:24a, Day Dreamer wrote in rec.food.cooking:
> 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! > No offense intended, but what you're making is more like meatloaf than a hamburger. Skip all the additives. Use meat with more fat content. I generally use 73-80% lean. If you're cooking on a charcoal or gas grill, most of the fat will cook out, but higher fat to start with makes a tastier burger. Don't use a hamburger press, as it typically compresses the meat far too much. Shape the patties by hand, just enough to hold together well. Having said all that, I do often sprinkle on some granulated garlic or Cavender's Greek Seasoning just at the time of grilling. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0534-0, 08/22/2005 Tested on: 8/22/2005 6:09:24 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On Mon 22 Aug 2005 10:12:31a, ~patches~ wrote in rec.food.cooking:
> Day Dreamer wrote: > >> 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! >> > DH does the most amazing burgers and he does use breadcrumbs. I know he > adds eggs but he's pretty secretive about anything else. They are on > the heavy side of 1/2 lb each. I've watched how he does it. He has a > huge heavy metal flipper. First he oils the grill then heats the grill. > Once hot he puts each burger on and flips only once using that > flipper. He never tries to flatten the patties. He uses a meat probe > on one burger to check the inside temp then serves when ready. Cheese > is melted on top and the buns get toasted. I'm in charge of the > condiments that include fried onion, chopped onion, tomato slices, dill > pickle slices, ketchup, mustard, relish and sometimes sauteed mushrooms > & bacon. > > When I do burgers I add things like just a little shredded zucchini or > carrot, bbq sauce or Heinz 57 sauce, breadcrumbs, milk or eggs, a little > mustard then mix and form into patties. Mine are good but DH's are > better. I cook mine the same way DH does. Only flip once and *never* > try to flatten them otherwise all the great juices are lost. > Meatloaf, "patches", meatloaf! :-) -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0534-0, 08/22/2005 Tested on: 8/22/2005 6:10:13 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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Bill wrote: <snip> > The Red Robin Restaurant makes cheeseburgers to die for! My Gawd they > are wonderful! <snip> I went to a Red Robin once and thought it was awful. When my son was 4 or 5, he liked to go to Fuddrucker's - I think mostly so he could play the games. He said he liked his hamburger. I thought it was utterly without any flavor above and beyond whatever condiments you might add. What Fuddrucker's most reminded of was Red Robin. |
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Bill wrote: > On Mon, 22 Aug 2005 12:27:24 -0400, (Day > Dreamer) wrote: > > >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! > > The Red Robin Restaurant makes cheeseburgers to die for! My Gawd they > are wonderful! Try grillin some pineapple slices, put the cheese on > your burgers about a minute before they are done...when it's time to > take them off the grill lay the grilled pineapple slices on top of the > burgers...also have a large bowl of fried vidalia onions to top off > the pineapple...then just put whatever other condiments you usually > like to top of your burger with...if you haven't ever been to the Red > Robin Restaurant it's a real special treat! When I got my first one I > told my wife I should order one for takeout and carry it down the > street to the McDonald's so I could let the manager taste a > "magnificent cheeseburger" for the first time in his life! > > Check this out...double click..."The Banzai Burger"... > http://html.redrobin.com/Menu-GourmetBurgers.html I guess they need to smother em with all those condiments because they're made of 100% mystery meat... hey, bury a Gaines burger under all that heavy duty dress-up it'll taste great too. Sheldon |
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"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 recipe for a truly great burger: 1) Make your bar-b-cue sauce. I have found that an easy, quick way to make an amazingly good sauce is get a bottle of cheap bar-b-que sauce for a base and add the following ingredients to taste: A squirt of yellow mustard some Worsteshire sauce (I just shake the bottle a couple of times) freshly crushed garlic (I usually use 4 or 5 big cloves) freshly minced onion (around a quarter cup) Cajun Seasoning or seasoned salt (I don't use much salt so I am light with this stuff, but once again, season to taste) black pepper (I like lots of it) Tabasco sauce (I use fair amount because I like it hot) a squeeze of orange juice (if you O.D. on the O.J. it gets to be real tangy so I usually only use half and orange, hand squeezed) Make up 2 and a half cups or so and after you have it tasting great, add 1/2 of a cup of Bourbon and a 1/2 of a cup of peach preserves 2) Use 80% to 85% lean beef from a trusted, quality oriented butcher 3) Grab a handful of 1/3 pound or so of meat into your hand and make an impression into it so you can add stuff to it 4) Add a tablespoon of steak sauce to the burger and sprinkle some Worsteshire and a drop or 2 of Tabasco sauce into it and mix it up 5) Make patties of your desired thickness gently by hand 6) Lightly dust the patties with a touch of garlic powder, onion powder, black pepper and seasoned salt 7) Grill until done on a high medium heat, well ashed charcoal fire down close to the coals. Flip them fairly often because they will burn easily next to the coals. 8) Add the bar-b-cue sauce to each side at the very end so it doesn't caramelize or burn Sometimes I use fresh onion and garlic and mix it in but it tends to gravitate towards the mini-meatloaf thing when I do that which doesn't bother me because it still makes a very tasty sandwich. If you only use one thing for this make sure it's the black pepper. I actually prefer to use a mortar and pestle to crush up a combination of red, green, white, and black pepper corns for the best flavor and recommend doing so if you are really after the greatness but bottom line, pepper is essential for the great burger. The cooking temp is critical for a good burger and whether you prefer gas or charcoal, a grill has been the only choice in my experience simply because of the way it cooks food. A |
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"Peter Aitken" > wrote in message om... > What Peter said. He got it right! Charlie |
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I-zheet M'drurz wrote: > 1/2 lb of about 80% lean ground chuck, ~loosely~ rolled into a ball and > pressed down with a saucer or "side" plate. Should be about 3/8" thick > and 5" wide. > I guess I should have guessed. There's even an exact, correct size for a hamburger! I used to (yes, used to) have a friend like this. One of the reasons our friendship ended after about 15 yrs was when we got together for a barbecue, it had to be at his house because I made the burgers wrong. They weren't the exact size that he made his burgers to! I got tired of having to do everything his way. I make my burgers in varying sizes because.... I might be hungrier one time than the next and some people there might want a larger burger than others! Wow! But I keep my eye out for the Burger Police and my ex-friend... |
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"salgud" > wrote > I guess I should have guessed. There's even an exact, correct size for > a hamburger! I used to (yes, used to) have a friend like this. One of > the reasons our friendship ended after about 15 yrs was when we got > together for a barbecue, it had to be at his house because I made the > burgers wrong. They weren't the exact size that he made his burgers to! > I got tired of having to do everything his way. I make my burgers in > varying sizes because.... I might be hungrier one time than the next > and some people there might want a larger burger than others! Wow! But > I keep my eye out for the Burger Police and my ex-friend... Wait ... is his name Monk, by any chance? nancy |
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>4) Don't overcook. Good beef can be eaten rare or medium rare. Cooking it
>beyond this stage makes it tougher and drier Only if in step 2 you grind it yourself. Consuming rare GB puts you at risk of food poisoning otherwise. |
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"Seamus" > wrote in message
oups.com... > >4) Don't overcook. Good beef can be eaten rare or medium rare. Cooking it >>beyond this stage makes it tougher and drier > Only if in step 2 you grind it yourself. Consuming rare GB puts you at > risk of food poisoning otherwise. > But an extremely small risk, only of concern to the dedicated worry-wart. -- Peter Aitken |
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Alan S wrote: > "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 recipe for a truly great burger: > > 1) Make your bar-b-cue sauce. I have found that an easy, quick way to make > an > amazingly good sauce is get a bottle of cheap bar-b-que sauce for a base and > add the following ingredients to taste: > > A squirt of yellow mustard > some Worsteshire sauce (I just shake the bottle a couple of times) > freshly crushed garlic (I usually use 4 or 5 big cloves) > freshly minced onion (around a quarter cup) > Cajun Seasoning or seasoned salt (I don't use much salt so I am light with > this stuff, but > once again, season to taste) > black pepper (I like lots of it) > Tabasco sauce (I use fair amount because I like it hot) > a squeeze of orange juice (if you O.D. on the O.J. it gets to be real tangy > so I usually only use half and orange, hand squeezed) > > Make up 2 and a half cups or so and after you have it tasting great, add 1/2 > of a cup of Bourbon and a 1/2 of a cup of peach preserves > > 2) Use 80% to 85% lean beef from a trusted, quality oriented butcher > 3) Grab a handful of 1/3 pound or so of meat into your hand and make an > impression into it so you can add stuff to it > 4) Add a tablespoon of steak sauce to the burger and sprinkle some > Worsteshire and a drop or 2 of Tabasco sauce into it and mix it up > 5) Make patties of your desired thickness gently by hand > 6) Lightly dust the patties with a touch of garlic powder, onion powder, > black pepper and seasoned salt > 7) Grill until done on a high medium heat, well ashed charcoal fire down > close to the coals. Flip them fairly often because they will burn easily > next to the coals. > 8) Add the bar-b-cue sauce to each side at the very end so it doesn't > caramelize or burn > > Sometimes I use fresh onion and garlic and mix it in but it tends to > gravitate towards the mini-meatloaf thing when I do that which doesn't > bother me because it still makes a very tasty sandwich. If you only use one > thing for this make sure it's the black pepper. I actually prefer to use a > mortar and pestle to crush up a combination of red, green, white, and black > pepper corns for the best flavor and recommend doing so if you are really > after the greatness but bottom line, pepper is essential for the great > burger. The cooking temp is critical for a good burger and whether you > prefer gas or charcoal, a grill has been the only choice in my experience > simply because of the way it cooks food. Geeze, with all that glop blended in and poured over you can use Alpo and wouldn't know any different. A great burger needs nothing but a great roll... zero, nada, zip... but the ONLY way to achieve quality burgers, and consistantly, is to grind your own... preground mystery meat just won't cut it. Of course anyone who would choose to eat preground mystery meat obviously has their taste in their ass, so a good burger would be wasted on them... those are fools just like you, more interested in the condiments than the meat. And regardless the cooking technique, again it's all wasted on preground mystery meat. Great burgers begin (and end) with a quality cut of meat (that has never been frozen), ground yourself (so you'll know with 100% certainty what/who is in it), and cooked within one hour of grinding... needs nothing but a bit of s n' p. And meat you grind yourself can *safely* be cooked as rare as you like. What's with yoose kitchen kooks, talking burgers but don't own a meat grinder... you're all sick puppys. Sheldon |
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> Alan S wrote:
>> "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 recipe for a truly great burger: >> >> 1) Make your bar-b-cue sauce. I have found that an easy, quick way to >> make >> an >> amazingly good sauce is get a bottle of cheap bar-b-que sauce for a base >> and >> add the following ingredients to taste: >> >> A squirt of yellow mustard >> some Worsteshire sauce (I just shake the bottle a couple of times) >> freshly crushed garlic (I usually use 4 or 5 big cloves) >> freshly minced onion (around a quarter cup) >> Cajun Seasoning or seasoned salt (I don't use much salt so I am light >> with >> this stuff, but >> once again, season to taste) >> black pepper (I like lots of it) >> Tabasco sauce (I use fair amount because I like it hot) >> a squeeze of orange juice (if you O.D. on the O.J. it gets to be real >> tangy >> so I usually only use half and orange, hand squeezed) >> >> Make up 2 and a half cups or so and after you have it tasting great, add >> 1/2 >> of a cup of Bourbon and a 1/2 of a cup of peach preserves >> >> 2) Use 80% to 85% lean beef from a trusted, quality oriented butcher >> 3) Grab a handful of 1/3 pound or so of meat into your hand and make an >> impression into it so you can add stuff to it >> 4) Add a tablespoon of steak sauce to the burger and sprinkle some >> Worsteshire and a drop or 2 of Tabasco sauce into it and mix it up >> 5) Make patties of your desired thickness gently by hand >> 6) Lightly dust the patties with a touch of garlic powder, onion powder, >> black pepper and seasoned salt >> 7) Grill until done on a high medium heat, well ashed charcoal fire down >> close to the coals. Flip them fairly often because they will burn easily >> next to the coals. >> 8) Add the bar-b-cue sauce to each side at the very end so it doesn't >> caramelize or burn >> >> Sometimes I use fresh onion and garlic and mix it in but it tends to >> gravitate towards the mini-meatloaf thing when I do that which doesn't >> bother me because it still makes a very tasty sandwich. If you only use >> one >> thing for this make sure it's the black pepper. I actually prefer to use >> a >> mortar and pestle to crush up a combination of red, green, white, and >> black >> pepper corns for the best flavor and recommend doing so if you are really >> after the greatness but bottom line, pepper is essential for the great >> burger. The cooking temp is critical for a good burger and whether you >> prefer gas or charcoal, a grill has been the only choice in my experience >> simply because of the way it cooks food. > > Geeze, with all that glop blended in and poured over you can use Alpo > and wouldn't know any different. A great burger needs nothing but a > great roll... zero, nada, zip... but the ONLY way to achieve quality > burgers, and consistantly, is to grind your own... preground mystery > meat just won't cut it. Of course anyone who would choose to eat > preground mystery meat obviously has their taste in their ass, so a > good burger would be wasted on them... those are fools just like you, > more interested in the condiments than the meat. And regardless the > cooking technique, again it's all wasted on preground mystery meat. > Great burgers begin (and end) with a quality cut of meat (that has > never been frozen), ground yourself (so you'll know with 100% certainty > what/who is in it), and cooked within one hour of grinding... needs > nothing but a bit of s n' p. And meat you grind yourself can *safely* > be cooked as rare as you like. > > What's with yoose kitchen kooks, talking burgers but don't own a meat > grinder... you're all sick puppys. > > Sheldon > Alpo falls apart - you obviously don't know anything at all about cooking with dog food. You sit there and pontificate about Gaine's burgers? Blech! EVERYone knows that Gaine's uses their own personally ground meat. The thought of some idiot dropping his cigar ashes into my dog food as opposed to buying a perfectly packaged (you know the packaging protects it from germs and debris) can of Pedigree is disgusting. You REALLY should study up on your dog food before advising any more puppies (not puppys Sheldon - details son ... details). Oh, and by the way, that is a very nice sauce if you ever wanted to actually cook something. |
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"Alan S" > wrote in message ... > Alpo falls apart - you obviously don't know anything at all about cooking > with dog food. You sit there and pontificate about Gaine's burgers? Blech! > EVERYone knows that Gaine's uses their own personally ground meat. Arrrgh... blech!!!!! -- Muff-So-Soft Shaving Cream For the smoothest female genitals... http://tinyurl.com/cwjya |
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salgud wrote:
> I-zheet M'drurz wrote: > >>1/2 lb of about 80% lean ground chuck, ~loosely~ rolled into a ball and >>pressed down with a saucer or "side" plate. Should be about 3/8" thick >>and 5" wide. >> > > > I guess I should have guessed. There's even an exact, correct size for > a hamburger! I used to (yes, used to) have a friend like this. One of > the reasons our friendship ended after about 15 yrs was when we got > together for a barbecue, it had to be at his house because I made the > burgers wrong. They weren't the exact size that he made his burgers to! > I got tired of having to do everything his way. I make my burgers in > varying sizes because.... I might be hungrier one time than the next > and some people there might want a larger burger than others! Wow! But > I keep my eye out for the Burger Police and my ex-friend... > I noticed you said *used* to have a friend. He/she sounds like they have other issues besides correct burger size. Obviously DH has never heard of this rule. His patties are huge and not uniform but he pleases the little ones by making special sized patties just for them. I think that he makes the ladies' patties smaller as well even though he has never admitted to it. Most gals can't eat as much as the guys so he is considerate that way. |
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Sheldon wrote:
<snip> > What's with yoose kitchen kooks, talking burgers but don't own a meat > grinder... you're all sick puppys. No point owning a meat grinder when our butcher grinds it while you wait > > Sheldon > |
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Alan S wrote:
<snip> >>Geeze, with all that glop blended in and poured over you can use Alpo >>and wouldn't know any different. A great burger needs nothing but a >>great roll... zero, nada, zip... but the ONLY way to achieve quality >>burgers, and consistantly, is to grind your own... preground mystery >>meat just won't cut it. Of course anyone who would choose to eat >>preground mystery meat obviously has their taste in their ass, so a >>good burger would be wasted on them... those are fools just like you, >>more interested in the condiments than the meat. And regardless the >>cooking technique, again it's all wasted on preground mystery meat. >>Great burgers begin (and end) with a quality cut of meat (that has >>never been frozen), ground yourself (so you'll know with 100% certainty >>what/who is in it), and cooked within one hour of grinding... needs >>nothing but a bit of s n' p. And meat you grind yourself can *safely* >>be cooked as rare as you like. >> >>What's with yoose kitchen kooks, talking burgers but don't own a meat >>grinder... you're all sick puppys. >> >>Sheldon >> > > Alpo falls apart - you obviously don't know anything at all about cooking > with dog food. You sit there and pontificate about Gaine's burgers? Blech! > EVERYone knows that Gaine's uses their own personally ground meat. The > thought of some idiot dropping his cigar ashes into my dog food as opposed > to buying a perfectly packaged (you know the packaging protects it from > germs and debris) can of Pedigree is disgusting. You REALLY should study up > on your dog food before advising any more puppies (not puppys Sheldon - > details son ... details). Oh, and by the way, that is a very nice sauce if > you ever wanted to actually cook something. > > Excuse me but you are using the wrong tins of food. Our local Chinese joint makes the best chicken balls out of cat meat and the cats aren't canned either. Fresh is always better so I'm told  They even have asideline business selling the cat fur for Barbie doll clothes. What a country when you can make so much money while cooking! Actually it is true this restaurant was caught doing this as sick as it sounds but in their culture cats and dogs are food. One of their kid's job was to trap cats. The health inspectors weren't too pleased with them. It was a big to do here and in all the papers. We won't eat there! |
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"~patches~" > wrote > Actually it is true this restaurant was caught doing this as sick as it > sounds but in their culture cats and dogs are food. Well, I bet they didn't advertise that fact, did they, so they knew it was wrong/would not be well received here. Their culture is no excuse. > One of their kid's job was to trap cats. The health inspectors weren't > too pleased with them. It was a big to do here and in all the papers. We > won't eat there! (laugh) I guess not! They have demonstrated they don't care what they trick you into eating. Guess what! I don't care to give you money, happy now? Well, now I guess I'll have to think of something different for dinner, suddenly chinese food isn't on the menu. (smile) nancy |
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A risk I *might* take on myself, but not my children, wife or guests.
Ever seen what E. Coli can do to a kid ? Not pretty. |
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Nancy Young wrote:
> "~patches~" > wrote > > >>Actually it is true this restaurant was caught doing this as sick as it >>sounds but in their culture cats and dogs are food. > > > Well, I bet they didn't advertise that fact, did they, so they > knew it was wrong/would not be well received here. Their > culture is no excuse. > > >>One of their kid's job was to trap cats. The health inspectors weren't >>too pleased with them. It was a big to do here and in all the papers. We >>won't eat there! > > > (laugh) I guess not! They have demonstrated they don't care > what they trick you into eating. Guess what! I don't care to give > you money, happy now? > > Well, now I guess I'll have to think of something different for > dinner, suddenly chinese food isn't on the menu. Sorry about that. DH loves Chinese but what happened at this restaurant really made him leery so I started doing Chinese at home. I make a pretty good beef & broccoli, stir fry veggies, fried rice, and egg rolls. I do my own sprouts for stir fry too and chop suey. I did a nice chicken dish using cubed chicken in a sweet & sour dish but I couldn't figure out how to do the breading and I don't like breading anyway. It went over good. So it kind of spurred me into learning how to cook some Chinese dishes. All was not lost. Funny thing local people still talk about this place and won't go there either. Only outsiders eat there so I really don't know how they stay in business. > (smile) nancy > > |
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"Seamus" > wrote in message oups.com... > A risk I *might* take on myself, but not my children, wife or guests. > Ever seen what E. Coli can do to a kid ? Not pretty. On the other hand, you are almost certainly taking a much larger risk each and every time you load your wife and kids up into the family car and take 'em out for a drive... Bob M. |
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George wrote:
> Day Dreamer wrote: > > > > 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! > > > > All you need to make great burgers is to use higher fat content beef > and > a grind or two of pepper. Also the cut of meat, most commercial ground meat is of a lessor quality. I am reminded of an anecdote about Henry Ford II, CEO of the automobile company who could never seem to get as good a burger any where else as he got at his private executive dining room at his company's headquarters Eventually the person who wrote his biography got around to contacting his personal chef and found out the chef used to grind up filet mignon or perhaps it were sirloin steak, i forget precisely which, to prepare the 'hamburgers' H. Ford 2 liked. I once accidentally made a meat loaf with ground sirloin and it was superb. An Italian restaurant i used to work at made the ground sirloin burgers and the chef there got rather upset if any one order it well done, to the point where he would not prepare it well done for his employees. On a couple of occasions i have taken Julia Childs advice and added a lump of blue cheese to the inside of the meat patty, some people like to take a very lean ground beef and add a lump of herb butter to the inside. Some lettuce, a slice of tomato and a bit of cheese with mayo and mustard and that's all you need IMO though i know a person who makes a delicious burger using a vinaigrette rather than mayo and mustard on a French roll. --- JL |
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salgud wrote:
> I-zheet M'drurz wrote: > > 1/2 lb of about 80% lean ground chuck, ~loosely~ rolled into a ball and > > pressed down with a saucer or "side" plate. Should be about 3/8" thick > > and 5" wide. > I guess I should have guessed. There's even an exact, correct size for > a hamburger! Yep. A fact obviously lost on you. > I used to (yes, used to) have a friend like this. One of > the reasons our friendship ended Lucky guy! > after about 15 yrs was when we got > together for a barbecue, it had to be at his house because I made the > burgers wrong. They weren't the exact size that he made his burgers to! I'm starting to see some issues here. > I got tired of having to do everything his way. Can we get you a tissue? > I make my burgers in > varying sizes because.... I might be hungrier one time than the next > and some people there might want a larger burger than others! Wow! But > I keep my eye out for the Burger Police and my ex-friend... Geez, and I start with 50 lbs of ground chuck and make 100 of mine at a time each saturday and sunday at the restaurant, and we get 6.95 each for them and a few fries on the plate, and they are the pefect size for cooking on an open flame grill. (And they sell right along side our $24-$30 dinners and $10/dozen wings. Imagine that!) How fuggin' stupid *are* we??? |
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Bill wrote:
> Check this out...double click..."The Banzai Burger"... > http://html.redrobin.com/Menu-GourmetBurgers.html Bill, Finally tried the Banzai burger for lunch today. It looked and tasted like a Burger King whopper with some pineapple bits in it. Soggy and sloppy. Meat patty was only a quarter-pound. I couldn't taste terraki at all. I could see some pineapple but there wasn't some in every bite. The tomatoes were cut up and mixed with chopped iceberg lettuce. It didn't resemble the picture on the menu at all. Big $8.00 disappointment! I like the idea and will make a better banzai in my kitchen. -- Andy |
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I've gathered some information and suggestions for a great burger on my
Web site: http://www.panix.com/~clay/cookbook/....cgi?hamburger Some burger recipes: http://www.panix.com/~clay/cookbook/...ts.cgi?burgers -- Clay Irving > Who controls the past controls the future. Who controls the present controls the past. - George Orwell |
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