Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: deestafford on July 28, 2013, 12:05:40 AM
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I ain't really satisfied with how my hamburgers are turning out. So, I'd like to hear from y'all some recipes and techniques on how y'all do your hamburgers. Thanks, Dee
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Mix in some leftover pulled pork into the meat. It is really good!
Also a 50/50 of beef and sausage is a nice combination.
Or chop up some bacon and mix into the meat.
And Lipton onion soup mix is great when mixed into the ground meat ;)
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I like what muebe said, my old stanby is just 80-20 ground chuck, salt an pepper. I haven't done hamburgers yet but know I will like them done on the flat side of Grill Grates for some brown all over. Don
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Mmmm ... Lipton Onion Soup burgers ... reminds me of childhood.
While I don't have a stand-alone grinder, I have found that having my butcher grind it fresh for me (rather than the family packs from Kroger, etc.) makes a difference. He advertises a "burger blend" that's a grind of 60/40 sirloin and oxtail. He charges a premium but it's really good. He does sell patties with bacon ground into it but I like the textural difference when semi-crispy bacon is on top of the hamburger patty.
If you're looking to mix things up from a taste perspective, I'll usually mix in garlic powder, fresh ground black pepper, and a few dashes of Worcestershire into the mix when I make the patties and let them sit in the fridge a bit to firm up before cooking. A cast-iron skillet is the best way I know to cook a burger; I've never liked grilled patties as I think they lose to much moisture. Getting a good crust on the patties from searing is great for texture and goes really well on a pretzel bun or even a King's Hawaiian bun.
I know this isn't exactly novel but I really like the blend of meat I'm using for this and it's worth a slightly higher price, in my opinion.
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Just some more of my thoughts on hamburgers. Like Joe says if you have a butcher close that has a lot of business you can get the best meat there. Grinding your own is better than buying from big chain groceries. For some great ideas go to our member Wing Commanders own blog Dr. Burger here
http://dr-burger.blogspot.de/ It's in German but has google translater.
I grew up in the 50's and a burger was plain, or with cheese, mustard, ketchup, mayo, lettuce, pickles or onions and that was about all the choices for toppings. Now the choices are endless. After I have tried one of those specialty burgers I sometimes think I just ate a hamburger salad and not a good ole hamburger or cheeseburger. Sometimes simple is better!
Smokin Don
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If you're looking to mix things up from a taste perspective, I'll usually mix in garlic powder, fresh ground black pepper, and a few dashes of Worcestershire into the mix when I make the patties and let them sit in the fridge a bit to firm up before cooking. A cast-iron skillet is the best way I know to cook a burger; I've never liked grilled patties as I think they lose to much moisture. Getting a good crust on the patties from searing is great for texture and goes really well on a pretzel bun or even a King's Hawaiian bun.
I do that. Mix garlic powder, pepper, maybe some lawry's, and some of your fav bbq sauce. let sit and wife and kids love them.
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50% ground brisket flat to either 80/20 chuck or sirloin.
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Dee, there is a Red Robin on Washington Rd with the best burger I've ever had....well, besides Deb's.
You saw her mix up the fresh ground beef that you did with dry ranch dressing mix. I don't know if she used anything else but salt and pepper.
They turned out...
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See now you guys got me thinking. Does a burger patty have to be ground? How about stripping out a rib-eye and rolling it with bacon in between like this...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130609_161724_zpsca96ea15.jpg)
Now in that picture I used pork but this could be done with steak. I did it before with a porterhouse and man was it good. Just did not make a burger out of it. I think it would make one fantastic burger!
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And of course my favorite fast food burger is from In-N-Out. Double Double Animal Style. They grill the patty on a flattop topped with onions grilled in mustard....
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130406_110252_zps73fb3954.jpg)
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If your a Bleu cheese fan maybe throw some crumbles into the ground beef. I've even put blueberry's in my burgers before and surprisingly good.
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I found the last time I made burgers was its in the mix. Add what ever ingredients you want but don't over mix the hamburger into mush.
I also add an egg or two and breadcrumbs as a binder.
And the flipped over GG's worked very well
(http://i1180.photobucket.com/albums/x412/lmh8/99C2DE4B-73A5-4AAE-BED0-698CD052F0F3-8186-000009BA908E2A47_zps30845811.jpg)
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I found the last time I made burgers was its in the mix. Add what ever ingredients you want but don't over mix the hamburger into mush.
I also add an egg or two and breadcrumbs as a binder.
And the flipped over GG's worked very well
(http://i1180.photobucket.com/albums/x412/lmh8/99C2DE4B-73A5-4AAE-BED0-698CD052F0F3-8186-000009BA908E2A47_zps30845811.jpg)
Your Mak is as dirty as mine ;)
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I add Worcester sauce and diced onions to my ground beef, which I now grind myself with a course grind.....and lots of fat.
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Chopped onions, ground pepper, crumbled blue cheese.
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Old Dave did a post on his State Fair pork burgers. I made some up, but didn't use the onion soup mix and I added in some Tone's signature beef seasoning. They were so good that I don't think I'll go back to beef burgers.
The pork that I used, I ground from a butt.
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One of the best burgers I ever made was ground brisket with salt, pepper, and fresh pressed garlic.
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Top your burger with some kimchi. You as ont need any other condiments and your burger will extremely flavorful
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Thanks for all the ideas.
I think one thing I'll do is grind my own some. I don't have a grinder, unless it's hidden around here somewhere. I think it may work in a food processor if I'm careful not to over process.
My wife keeps wanting me to add some oatmeal as a binder.
I've put bacon in there before and it was great. Just have not done it in awhile. I've used panchetta and boy that was good.
As far as kimchi goes, I ate a lot of it when I was in Korea. There are over 100 types of winter kimchi alone. Some of that stuff will smoke you big time.
I've made sausage burgers using sausage rather than beef and those were good. Problem there is the wife doesn't like pork that much...except the butt like I did today...and ribs of course.
My daughter gave me something from Williams-Sonoma that goes in ground beef that made a good burger.
I also think I over work the meat sometime in order to get it to stick together and not fall apart. Ain't sure why my hamburger making has gone down but I think y'all have helped me get it back on track.
Thanks, Dee
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I am a little late to the party, but my burgers have improved since I started buying the frozen Wal-Mart patties ;) Those little 80/20's are goooood :)
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80/20 chuck, salt and pepper in the PBC
Mike
Sent from my iPhone 5 using Tapatalk
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Here is one I love to make
(http://i624.photobucket.com/albums/tt326/TMBs/Bacon_burger_1.jpg) (http://s624.photobucket.com/user/TMBs/media/Bacon_burger_1.jpg.html)
(http://i624.photobucket.com/albums/tt326/TMBs/Bacon_burger_2.jpg) (http://s624.photobucket.com/user/TMBs/media/Bacon_burger_2.jpg.html)
(http://i624.photobucket.com/albums/tt326/TMBs/Bacon_burger_009.jpg) (http://s624.photobucket.com/user/TMBs/media/Bacon_burger_009.jpg.html)
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Those look good Tommy. Do you indirect em first and then grill em up to crisp the bacon??
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Those look good Tommy. Do you indirect em first and then grill em up to crisp the bacon??
Big Easy! Is there another cooker? :D :D
I use my burger basket down inside the Big Easy to cook them. I'll look for a picture
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Here is one I love to make
(http://i624.photobucket.com/albums/tt326/TMBs/Bacon_burger_1.jpg) (http://s624.photobucket.com/user/TMBs/media/Bacon_burger_1.jpg.html)
(http://i624.photobucket.com/albums/tt326/TMBs/Bacon_burger_2.jpg) (http://s624.photobucket.com/user/TMBs/media/Bacon_burger_2.jpg.html)
(http://i624.photobucket.com/albums/tt326/TMBs/Bacon_burger_009.jpg) (http://s624.photobucket.com/user/TMBs/media/Bacon_burger_009.jpg.html)
Tommy, I like your hamburger patty fatty. Is that just beef or is it a mixture of beef and pork?
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You could even stuff the patties with cheese and more bacon... :-*
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The Best way to IMPROVE the burger is to IMPROVE THE COOK!!
Sorry Dee just couldn't resist
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Chris, When I used to have some authority and would have a problem in my unit I would employed what I called the "concentric circle problem solving method". I would start looking for the solution to the problem starting at my desk and going in ever widening concentric circles until I found the cause of the problem and then I would set about solving it. Well, most of the time I never got out of the first circle and I believe that may be the situation with my hamburgers. Dee
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Therefore this is a recurring problem that you have encountered. Thusfor I shall refrain from further comments
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I like what muebe said, my old stanby is just 80-20 ground chuck, salt an pepper. I haven't done hamburgers yet but know I will like them done on the flat side of Grill Grates for some brown all over. Don
I did my burgers last week on the flat side of my GG and I really liked the results. Be careful though, man, those things cook in about half the time, which is due to the surface to meat contact. My wife said they were better than the burgers I've been cooking lately...not as dry. 80/20 1/3#ers on the Infrared Quantum, about 2.5 minutes per side. Next time (coming up soon) I'm turning the temp down on the Quantum once the GGs heat up.
This is a great topic, I've gotten lots of great ideas to add some variety to my burgers...Thanks Gang!
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50% ground brisket flat to either 80/20 chuck or sirloin.
Oh Man, the ground brisket sounds like an Awesome idea! You've got me thinking now... I was out at Sam's today and they had just gotten a bunch of decent looking brisket flats in and are priced at $2.79/lb. WOW. (let's see, ground beef for $3.99 or Brisket for $2.79 ::) :o 8) I'm going back tomorrow to grab a few at that price. I like Dee's idea about the food processor...my wife said no :-\ to me buying a grinder, but I just bought a big Cuisinart processor, so I hope you can keep us posted on how that works out.
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I love the idea of having some bacon in with the burger mix, but I'm hoping some of you knowledgeable people out there can weigh in on this for me: Some of the articles I read on this awhile back said to cook the bacon first (at least partially) prior to mixing it into the burger, as they felt it wouldn't get hot enough inside the burger to properly cook? Survey says... :-*
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Don, I like to put the bacon in raw because the fat gives more flavor as it cooks. I do put cooked bacon in my pimento cheese when I make it. Dee
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Got a email from Tillamook cheese today. Heres a whole bunch of tested (not by me) recipes for you Dee :)
http://www.tillamook.com/recipes/recipepalooza/burger
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Keymaster, Thanks. Those are really interesting. I've done the pimento cheese before and it's great. I sometimes put crispy bacon in my pimento cheese. Dee
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After reading all these I had to try ground bacon mixed with ground chuck. I ground a pound of my buck board bacon and mixed 50/50. Probably too much bacon, but is that possible? I cooked on a gas charbroiler. Bad idea because of flare ups. Still they turned out great.
The ground bacon.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0346_zps5bc9302c.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0346_zps5bc9302c.jpg.html)
Mixed and pattied.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0347_zpsf1d5f289.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0347_zpsf1d5f289.jpg.html)
My burger.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0348_zps602dface.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0348_zps602dface.jpg.html)
Some of Smokin Don's gourmet butter on it, that stuff is excellent.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0349_zpsbc9a6941.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0349_zpsbc9a6941.jpg.html)
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After reading all these I had to try ground bacon mixed with ground chuck. I ground a pound of my buck board bacon and mixed 50/50. Probably too much bacon, but is that possible? I cooked on a gas charbroiler. Bad idea because of flare ups. Still they turned out great.
The ground bacon.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0346_zps5bc9302c.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0346_zps5bc9302c.jpg.html)
Mixed and pattied.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0347_zpsf1d5f289.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0347_zpsf1d5f289.jpg.html)
My burger.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0348_zps602dface.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0348_zps602dface.jpg.html)
Some of Smokin Don's gourmet butter on it, that stuff is excellent.(http://i1178.photobucket.com/albums/x372/Bradsanders99/IMAG0349_zpsbc9a6941.jpg) (http://s1178.photobucket.com/user/Bradsanders99/media/IMAG0349_zpsbc9a6941.jpg.html)
Looks excellent. Would a cast iron pan or griddle been a better tool? I had this same issue with my fattie burger grind
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Looks really great. That is one of the many reasons I like my IR cookers...no flare ups. Dee