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Hamburger Recipe Thread

Sexual Chocolate

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OK, we need to break this down. First, what meat? Type of beef, with fat ratio. Mix of meat? Which types and which amounts? Then, seasonings. Wet or dry? How do you do it? Next, the fixings. What do you think goes best with the burger you have created so far. Cheese, please? Buns? We can go on and on. Please add on. Please spread the knowledge.
 

Sexual Chocolate

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some people put bread crumbs in their meat. thoughts?
 

Sexual Chocolate

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Worcestershire sauce?
 

redseat

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Simple.......

Get off couch..... Take keys..... Drive to store... pick up.... turn on grill (well griddler... apartment can't have a grill)

I like 90% though
 

Sexual Chocolate

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Simple.......

Get off couch..... Take keys..... Drive to store... pick up.... turn on grill (well griddler... apartment can't have a grill)

I like 90% though
i'm guessing baked beans on the side
 

redseat

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i'm guessing baked beans on the side

occasionally I will have them....

peppers and onions mixed in the burger I like as well..... Wish I still live near Wegman's.... They made the best pre-maid patties!
 

Sexual Chocolate

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i can't stand homemade turkey burgers
 

4down20

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80/20 beef, never leaner. If I grind my own meat I just use chuck and add a little extra beef fat. I personally don't see the point in making a hamburger out of a good ribeye, I'll just eat the fucking ribeye..

Seasonings are pretty simple. Drip some worcestershire sauce on it pretty well, then add salt and HEAVY HEAVY pepper. A touch of garlic salt is ok.

Can cook them a number of ways and do, my favorite is grilled. I usually go cheese, mustard, ketchup, extra pickles, lettuce and onion. Wife usually goes mushrooms and swiss.
 

romeo212000

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80/20 beef, never leaner. If I grind my own meat I just use chuck and add a little extra beef fat. I personally don't see the point in making a hamburger out of a good ribeye, I'll just eat the fucking ribeye..

Seasonings are pretty simple. Drip some worcestershire sauce on it pretty well, then add salt and HEAVY HEAVY pepper. A touch of garlic salt is ok.

Can cook them a number of ways and do, my favorite is grilled. I usually go cheese, mustard, ketchup, extra pickles, lettuce and onion. Wife usually goes mushrooms and swiss.

Who the fuck would waste a ribeye by grinding it up?
 

Cyder

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OK, we need to break this down. First, what meat? Type of beef, with fat ratio. Mix of meat? Which types and which amounts? Then, seasonings. Wet or dry? How do you do it? Next, the fixings. What do you think goes best with the burger you have created so far. Cheese, please? Buns? We can go on and on. Please add on. Please spread the knowledge.

Here's how I do it

1 pound of chopmeat. I like 80% lean. Like @4down20 said, never leaner. You have to have some fat in there.

Shop up one small onion. Put plenty of salt and pepper, mix it up, cover it with saran wrap and nuke for 1 minute. That steams the onions.

Mix the onions in with the meat, some parsley, a few dashes of garlic powder and a few dashes of cracked red pepper.

Mix well and shape the burgers

No damn breadcrumbs! We're not making meatloaf.

You can put Worchester. I generally don't
 

4down20

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Who the fuck would waste a ribeye by grinding it up?

I've seen people mention grinding all kinds of meat up like that for "better burgers".

I do not understand or get it. Seems to me it would be more about the meat-fat ratio, since it's ground up. The whole reason a ribeye is a good steak is because of the fat ratio in it.

Seems like a total waste of money to me.
 

4down20

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1 thing I didn't mention is that when we make our patties, we try to work them the least amount as possible. Make sure they are compact enough to stay together, but don't work the patties a bunch, otherwise they start to turn into a hockey puck.

I actually freeze mine a little after making them while the grill is heating up to help them stay together before putting them on the grill when we do thinner patties(good for double cheese).
 

Nasty_Magician

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I'll usually mix an egg in with the meat (80/20 as mentioned).

Some chopped onion is always good, a little garlic can be good.

Instead of regular salt I recommend this:
812pp%2BWwtTL._SY355_.jpg


I'm also a fan of mixing in some cayenne pepper.

Any type of cheese works, American, chedder, swiss.
 

Racer8825

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OK, we need to break this down. First, what meat? Type of beef, with fat ratio. Mix of meat? Which types and which amounts? Then, seasonings. Wet or dry? How do you do it? Next, the fixings. What do you think goes best with the burger you have created so far. Cheese, please? Buns? We can go on and on. Please add on. Please spread the knowledge.

Here's how I make my burgers...

1. Buy 80/20 ground beef
2. Form the ground chuck of beef into patties and place in separate ziploc bags and place in fridge until ready to cook
3. Use whatever seasonings you like. I use garlic salt, meat tenderizer, and garlic powder
4. I use 2 slices of cheese on my burgers once their done. Also can't go wrong with a nice handful of chips.
 
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