How do YOU prepare the ultimate burger patty?

[rwalters]

It has been a long time quest of mine to produce a "to die for" burger patty on a consistant basis.  When I say "to die for", I am looking for:

1) A patty bursting with flavor!
2) Beyond moist, just dripping with juices!
3) A beautful, tasty crust WITH a nice grilled flavor!
4) A patty that has been kept relatively simple and tastes like good ole beef vs a bunch of seasonings, marinades, etc.

In my quest to find burger patty nirvana, I have tried numerous beef cut mixtures consisting of cuts like 100% ground chuck... somtimes mixing in tri-tip, rib-eye, brisket, etc.

I have cooked on pretty much every type of cooking surface that I am aware of.

So far my overall favorite cooking surface has been reversed (upside down) GrillGrates.  Makes for a killer griddle surface, BUT offers two huge advantages over a typical griddle... 1) The fat drips through the holes, landing in the fire and causing the flavor bombs that give you the typical "grilled" flavor that is soooo desirable (for most people).  2) The grease dripping through the holes keeps the griddle surface a good bit drier, making for a more intense sear/browning.

With this said, and as many attempts as I have made to produce the ultimate burger patty, I accidently stumbled upon something stupid-simple the other day...

I was at my local (favorite) meat market and noticed that they now have 2 packs (1/2 lb patties) of Wagyu burgers.  I bought 4 packs (8 patties) and brought them home to thaw for the following nights dinner.  Well, the following night came and I found myself up against the clock way more than I had anticipated.  I wanted to cook them on the Weber kettle, but only had time for the pellet muncher.  I was a bit frustrated as I really had wanted to give these burgers a bit more love.  Well, all I have left to say is that the burgers went on, and about 8-10 minutes later came off... and they were probably the best burger patties I have ever had.  The only difference that I can think of was the higher level of fat content.

I think I am going to start cooking burgers closer to a 70/30 ratio and see how that goes.

Soooo, who here has the secret to making repeatable ultimate burger patties.  Please do share... I WANNA LEARN!!!

[TMB]

To be honest I’m still trying recipes out.   Have not found the perfect recipe yet

But fun trying 

[rwalters]

Check out these patties from a recent cook, this is why I love the GrillGrates!

[rwalters]

To be honest I’m still trying recipes out.   Have not found the perfect recipe yet

But fun trying 

Yes, it is fun indeed!

[Gtsum2]

70/30 for sure. Unless you are grinding your own


Memphis Elite

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[smokeasaurus]

I go 70/30   Pound em out by hand. Make them way larger than the bun and slightly on the thin side.

salt and pepper

on the grill

nice and simple

[rwalters]

So it sounds like the 80/20 rule I was brought up with was a LIE!!!!!

[smokeasaurus]

Just think 70/30 is tastier due to more fat.  Just gotta fight the flare ups. I usually go indirect a while and then on to the coals.

[Tailgating is my game]

90/10 for me........90% drinking beer & 10% eating burgers.......  hey I am a Jet fan you need something for the pain

[rwalters]

Just think 70/30 is tastier due to more fat.  Just gotta fight the flare ups. I usually go indirect a while and then on to the coals.

When cooking those 1/2 lb Wagyu burgers on the MAK at 450° there wasn’t one flare-up. Guessing there wouldn’t be much either on my kettle using GrillGrates. Gotta outsmart those flare-ups...lol.

[Old Dave]

Here is my ultimate burger:  http://www.letstalkbbq.com/index.php?topic=16298.msg217456#msg217456

As cooked:  http://www.letstalkbbq.com/index.php?topic=16885.msg224160#msg224160

[Tailgating is my game]

You know I almost like all Burgers as perfect it is based on mood more than the meat ratio etc.

I like thick burgers the best on some days & thin better on others.  BUT Ketchup is a must Mayo is good at times as is lettuce or tomato.


Best of all was a fresh Sunbeam Roll made in Waterbury CT. Best ever

A NY hard roll is great at times too.


Ok today if i was to make a burger....It would be thick 80/20 on a hard roll with A-1, Ketchup, Blue. cheese Lettuce Tomato, onion & mushrooms.....lots of fresh pepper.  & a root beer

[Lantern]

For ME I grind my own using either a combo of chuck and short rib or just chuck. I prefer thinner patties in order to keep the crust to inside meat ratio where I like it and double burgers taste even better. NOTHING is to be mixed into the meat as I am making a burger and not meatloaf. Seasonings go from a simple S&P to SPOG to Oakridge BBQ's santa Maria(you can see a pattern there). Cooking is on a flattop griddle until the crust is right.

On the burger... well I'm from NC so the first version is "all the way" or "all the way no chili" (all the way= chili, slaw, onions and mustard). My second version is green leafy lettuce, IN SEASON tomato, onion and mayo. Third version is mushroom and swiss with bacon jam.

You'll notice that I'm a weirdo in that while I LOVE bacon and cheese they do not grace my burgers with the exceptions of the mushroom swiss burger or if a type of burger requires a certain cheese.

[TMB]

The problem with me saying the PERFECT burger is I like burgers thick one day then the next I might like a smashed thing crusty one !

Kinda like pizza, thick Chicago style is great but by the same token I love thin crispy crust NY style then you can add Detroit into the mix 

[Lantern]

Hopefully we acknowledge that while we say THIS IS HOW IT'S DONE........we would totally eat about any burger and be happy.