Tis The Season, Whats Your Best Burger Recipe

The snow is melted, and the sun is out, Ive had a few practice rounds of grilling and its time to get serious.

For a serious grill I need a serious Burger and was wondering how everyone else makes their pattys

 

good beef and salt? if you put all kinds of silly ******** in your burger patty it is to make up for a lack of good beef i would assume. just go pure and simple and dont smash it when its on the grill.

 

I donno Brad... I like to add some good sausage meat to my beef for something different


oh and pepper too

 

Eggs and crackers sometimes. But I think that's to hold the meat together? I don't know. Momma did it so I took it from her.

Season salt is almost a must. Just something to give it a little bit of flavor.

 

I once tried to put cheese into the burger... my grill did not thank me at all lol

 

This done right is where its at! Plus throw a banana pepper or ten inside.... Otherwise finely minced garlic, shallots, bacon, kosher salt, and fresh ground pepper makes a good burger patty

 

I would keep the burger patty simple as well (salt & pepper).
On the other hand i would make a spicy relish to go with it, homemade mustard (easier than you think), homemade baps, some nice salad, spicy potato wedges, griddled veg,...

 

60% chuck, 40% sirloin, a few drizzles of Worchestershire Sauce. Cook on cast iron, on the grill.
Sprinkle with salt and pepper.
Butter your buns and toast them on the grill.
Do whatever you want to the burger afterwards (cheese, lettuce, peanut butter, another party).
Eat.

 

I always add some water my meat. Funny thing is I don't remember why now... I was watching a show on best burger places and a chef I can't remember said the secret was add a little water and don't knead it too much and always cold meat so fat doesn't melt in your hand.

 

I keep the meat simple, but I cook with charcoal and wood for some smoke flavor.

 

hmmm I've never buttered my buns before

 

40% brisket, 40% short rib 20% fat. Salt and pepper.

 

Brisket, Chuck, short rib and a little fat back. Cold protein, cold grinder, loosely gathered.

 

For the win- this is hard to beat for taste, sometimes I will use a coarse grind for a twist.

 

looks like i need a trip to the butcher for this weekend

 

4 of 5 times I use ground lamb, and that is my favorite by far. I just season the ground lamb with salt and pepper and then add a small amount of some crumbled goat cheese and a splash of cream. Lightly work the meat and form into smaller patties and season with salt and pepper lightly after the patties are formed. I'm not a huge fan of enormous burgers, so I get the slider buns instead and make smaller portions, which are also easier for the kids to manage.

For the grill I like to hot smoke for a bit off the coals using some smoking chips. And I always test for doneness with my thermapen so I can pull them off the heat and give them a little smoke. Overdone burgers are an abomination.

At the table, I usually spread hummus on the burger.

I've tried many different recipes for lamb burgers that add in more exotic spices and other things, but salt/pepper and a bit of fat cheese/cream to keep things juicy is still my favorite way to prepare.

k.

 

Worchester and montreal steak. Form patty and grind on salt and pepper on top.

 

However did I miss this thread?!

 

to busy in the shop ? lol

 

I think that might be the case, lol!!