Secrets to a good burger

[stinkynuts]

Made myself a delicious burger. Some tips:

Don't overcook your patties. They should be seasoned liberally with salt and pepper, and grilled until medium rare. They will cook to eventually medium after letting rest.
Let the cheese on top melt completely, it tastes much better. The patties should be juicy, not dry.


Grill your onions until caramelized. They add more flavor and less harshness than raw onions.

Try this sauce: 1/2TBSP mayo, 1/2 TBSP ketchup, 1/3TBS mustard, 1/3 TBSP barbecue sauce, and 1/3 TBSP thousand island dressing. Very tangy and flavorful sauce.

Don't use too much sauce, just layer the bottom. Too much sauce overwhelms the other flavours.

Final tip: Toast the buns!! They taste so much better and the texture is different. Put margarine or butter on the inner sides of each bun. Heat pan until medium low (not too hot or it will burn). Toast until golden brown, and toast the other sides.

Layer as follows:

Bottom bun
sauce
lettuce
tomato
patty
cheese
onions
pickles
bun


However, one of the best burgers I had was Angel's burger in the phillipines. They are like a McDonald's basic hamburger, but so yummy since they toast the buns. Sometimes less is more, just like pizza. The bun and beef together are a simple, great combo. Just add a little bit of ketchup and mustard, and perhaps a slice of melted cheese.

Anyone here convinced they make better burgers than five guys?

 

[massman]

Don’t buy lean / extra lean ground beef. “Medium” or regular has more fat, fat=flavour.
If you can, get your ground meat from an independent butcher shop, rather than supermarket. The supermarket stuff is full of gristle, and has nowhere near the flavour that proper ground beef has. Even better if you am have a meat grinder, grind your own chuck, or even brisket. If you grind your own, probably safe to eat med rare. Don’t pack the meat too tight. Just enough for it to hold together when you flip it.

 

[stinkynuts]

Don’t buy lean / extra lean ground beef. “Medium” or regular has more fat, fat=flavour.
If you can, get your ground meat from an independent butcher shop, rather than supermarket. The supermarket stuff is full of gristle, and has nowhere near the flavour that proper ground beef has. Even better if you am have a meat grinder, grind your own chuck, or even brisket. If you grind your own, probably safe to eat med rare. Don’t pack the meat too tight. Just enough for it to hold together when you flip it.

Yes, I forgot that. The flavor of the burger comes from the fat, always use medium, never lean. Same as a steak, choose a steak with lots of marbling as it makes it flavorful.

 

[Insidious Von]

Yes, I forgot that. The flavor of the burger comes from the fat, always use medium, never lean. Same as a steak, choose a steak with lots of marbling as it makes it flavorful.

Correct, lean is for meat sauces.

Unless I'm making a Jiucy Lucy with blue cheese, Gorgonzola or St Augur are my preferences, I prefer bacon instead cheese on top. Always season with freshly ground pepper, if you don't have a pepper mill - get one. I prefer garlic salt to regular salt, mellow flavour. As for condiments, I prefer a slice of red onion. I like the harshness contrasting with the sweetness of the beef. Pickles and tomatoes with a slather of BBQ Sauce on the bottom bun. The best way to cook a hamburger is on a cast iron skillet....gas grill yuck.

 

[1kevin]

I like to season mine with garlic and onion powder too.

 

[stinkynuts]

Oh, one other important tip. Always make sure the patty is room temperature for even cooking. If your patty is cold, the outsides will be dry and hard by the time the inside is cooked properly. You will be left with a hard, dry patty instead of a soft, juicy one. Again, same principle as cooking a steak.

 

[stinkynuts]

this guy may know a thing or two about cooking:

 

[Insidious Von]

Gordon Ramsey is good, John Kirkwood is better. Ramsey doesn't bake bread.

 

[Insidious Von]

Miserable Prick getting his balls busted.

 

[kherg007]

When using a griddle leave the burgers the fuck alone.
I can't tell you how often I see people pressing them down with their spatula so as to squeeze the juice out of them. Only if you start w a meatball can you smash it down. But just that one time.

 

[Adam_hadam]

When using a griddle leave the burgers the fuck alone.
I can't tell you how often I see people pressing them down with their spatula so as to squeeze the juice out of them. Only if you start w a meatball can you smash it down. But just that one time.

So true.
I almost got into a fight with a novice griller who was doing what you described. I asked, "Are you cooking it or playing with it?"

 

[stinkynuts]

Also, the patty shrinks when cooking, so it should start off bigger than the bun.

 

[kherg007]

Also, the patty shrinks when cooking, so it should start off bigger than the bun.

If it's a fresh grind it will also ball up a bit. Thus put a thumb dent into the middle of the raw patty helps to keep the cooked burger somewhat more disc like.

 

[stinkynuts]

this burger sauce looks so good:

 

[Not getting younger]

Don’t buy lean / extra lean ground beef. “Medium” or regular has more fat, fat=flavour.
If you can, get your ground meat from an independent butcher shop, rather than supermarket. The supermarket stuff is full of gristle, and has nowhere near the flavour that proper ground beef has. Even better if you am have a meat grinder, grind your own chuck, or even brisket. If you grind your own, probably safe to eat med rare. Don’t pack the meat too tight. Just enough for it to hold together when you flip it.

Alternatively
like facial features everyone’s taste buds are going to be different. So very subjective.

I use ground venison in almost everything that would normally take ground beef. There is virtually no fat. When you brown ground venison for example, there will zero fat to dispose of, not even a teaspoon.. It’s also far healthier.

When making ground venison burgers, I will add some ground pork. So my suggestion would be use the leanest ground beef you can find, and add some ground pork for some fat and flavour. So in the end, roughly the same fat content, but the added flavour from port…(think bacon)

Will see if I can find a decent recipe. Just replace “venison” with the leanest ground beef.
Here’s one.

Best Deer Burger Recipe

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection! Yum!

www.ranchstylekitchen.com

.

Cook to preference. Personally I hate it when people over cook burgers.

 

[IM469]

Any chance the recipe could be itemized for easy recollection like this one ?

 

[MissCroft]

 

[stinkynuts]

Never thought to put an ice cube in my burger while cooking it. You learn something new each day.

 

[lomotil]

Good quality fresh ground chuck….

 

[massman]

Alternatively
like facial features everyone’s taste buds are going to be different. So very subjective.

I use ground venison in almost everything that would normally take ground beef. There is virtually no fat. When you brown ground venison for example, there will zero fat to dispose of, not even a teaspoon.. It’s also far healthier.

When making ground venison burgers, I will add some ground pork. So my suggestion would be use the leanest ground beef you can find, and add some ground pork for some fat and flavour. So in the end, roughly the same fat content, but the added flavour from port…(think bacon)

Will see if I can find a decent recipe. Just replace “venison” with the leanest ground beef.
Here’s one.

Best Deer Burger Recipe

The best, most delicious Deer Burger recipe that is so easy to make! These ground venison hamburger patties are juicy, flavorful, and grilled to perfection! Yum!

www.ranchstylekitchen.com

.

Cook to preference. Personally I hate it when people over cook burgers.

love venison burgers.