Best Hamburger Recipe?
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I grind all of our hb once to twice a year. I purchase whole packers of brisket, sirloin and chuck. Whack em up and grind away. Weigh each out to 1 lb packages and vav em up and into the freezer.
@dennyo Nothing like your own. Also, you KNOW what’s in each of them.
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zbigjeff I learned that from my grandmother. She would never buy any ground meat because she knew what her brother did as a butcher. If she didn’t grind it, she wouldn’t eat it.
I also add my mixture of steak and hamburger seasoning. Gives great flavor without too much salt.
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zbigjeff I learned that from my grandmother. She would never buy any ground meat because she knew what her brother did as a butcher. If she didn’t grind it, she wouldn’t eat it.
I also add my mixture of steak and hamburger seasoning. Gives great flavor without too much salt.
Chef That way, you can add some finishing salt to bolster the final taste. I just smile when people have one my burgers. They say, these taste much different than the ones I buy. They now know the why behind the taste.
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Chef That way, you can add some finishing salt to bolster the final taste. I just smile when people have one my burgers. They say, these taste much different than the ones I buy. They now know the why behind the taste.
zbigjeff I think that too many cooks use salt because they don’t know how else to impart flavor through seasonings.
I remember when I had my restaurant, my food rep asked me where else I was ordering from. They have it down to that much of a science that they know the ratio of protein ordered to how much salt should be ordered.
When I showed him his bag of salt, only about 1/3 used, he couldn’t believe it. I never used salt to replace good seasonings and spices.
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zbigjeff I think that too many cooks use salt because they don’t know how else to impart flavor through seasonings.
I remember when I had my restaurant, my food rep asked me where else I was ordering from. They have it down to that much of a science that they know the ratio of protein ordered to how much salt should be ordered.
When I showed him his bag of salt, only about 1/3 used, he couldn’t believe it. I never used salt to replace good seasonings and spices.
Chef People are focused on “easy” and refuse to look elsewhere. They ask me many times: why do you make your own seasonings. Isn’t it just much easier to just buy it from the store? Also, many people are stuck in a rut and won’t try anything else. Sad for them. There are a number of “spices” that are totally underutilized. Cardamom, Coriander, Tarragon, Nutmeg and the different Paprikas to name a few. Every day I discover different combos. Some work and some don’t. LOL
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Chef People are focused on “easy” and refuse to look elsewhere. They ask me many times: why do you make your own seasonings. Isn’t it just much easier to just buy it from the store? Also, many people are stuck in a rut and won’t try anything else. Sad for them. There are a number of “spices” that are totally underutilized. Cardamom, Coriander, Tarragon, Nutmeg and the different Paprikas to name a few. Every day I discover different combos. Some work and some don’t. LOL
zbigjeff Chef I think salt is overused as a seasoning, probably because it is cheaper then spice’s. Canning, sausage making, brining, etc… I will use an appropriate amount of salt, but when cooking I look for other ways to impart flavor. There is salt in many items that we use daily and many don’t think about those in their meal as they are adding the salt listed. IMHO
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zbigjeff Chef I think salt is overused as a seasoning, probably because it is cheaper then spice’s. Canning, sausage making, brining, etc… I will use an appropriate amount of salt, but when cooking I look for other ways to impart flavor. There is salt in many items that we use daily and many don’t think about those in their meal as they are adding the salt listed. IMHO
YooperDog Absolutely!!! I try to stay clear of “processed” foods for that reason. There are some that I cannot avoid. But, minimizing their use I think is a good choice on my end. Have a great rest of your day. Your “IMHO” has very good logic consistently. Just Sayin’!!!
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Chef People are focused on “easy” and refuse to look elsewhere. They ask me many times: why do you make your own seasonings. Isn’t it just much easier to just buy it from the store? Also, many people are stuck in a rut and won’t try anything else. Sad for them. There are a number of “spices” that are totally underutilized. Cardamom, Coriander, Tarragon, Nutmeg and the different Paprikas to name a few. Every day I discover different combos. Some work and some don’t. LOL
zbigjeff Have you ever visited the site: https://www.spicesinc.com/
Great place, very great customer service. Can get almost anything there.
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zbigjeff Chef I think salt is overused as a seasoning, probably because it is cheaper then spice’s. Canning, sausage making, brining, etc… I will use an appropriate amount of salt, but when cooking I look for other ways to impart flavor. There is salt in many items that we use daily and many don’t think about those in their meal as they are adding the salt listed. IMHO
YooperDog To use the phrase “spot on”. It is overused because of cost, and at our expense.
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zbigjeff I think that too many cooks use salt because they don’t know how else to impart flavor through seasonings.
I remember when I had my restaurant, my food rep asked me where else I was ordering from. They have it down to that much of a science that they know the ratio of protein ordered to how much salt should be ordered.
When I showed him his bag of salt, only about 1/3 used, he couldn’t believe it. I never used salt to replace good seasonings and spices.
Chef I have cut most salt out of my diet and now I am really sensitive to food that has salt in it, it is amazing the flavors that come through when you aren’t covering them with salt.
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Chef I have cut most salt out of my diet and now I am really sensitive to food that has salt in it, it is amazing the flavors that come through when you aren’t covering them with salt.
bocephus That and copious amounts of hot sauce, the people out there who put hot sauce on everything must hate tasting what they eat.
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bocephus That and copious amounts of hot sauce, the people out there who put hot sauce on everything must hate tasting what they eat.
HerbcoFood I have always said, pain is not a flavor.
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zbigjeff Have you ever visited the site: https://www.spicesinc.com/
Great place, very great customer service. Can get almost anything there.
Chef I did not. But, now have it as a bookmark. I shop physically at Gordon’s Food Service (GFS- Restaurant Supply open to public) and online at ISpice. The ISpice collection is fairly good. But, definitely not happy about the 3 types of ground Cinnamon and Za’atar I just received. Other selections from there have been adequate. Will have to give your place a try next time I need something. Because I haven’t cooked for the masses or groups in the last year, my supplies have not dwindled as expected. But, that action is picking up this weekend. Thanks for the option. Would rather accept a “personal” opinion than the one’s online. Also, do you mostly order Straight herbs/spices[ex tumeric] or blended/created seasonings [ex: steak blend for tomahawks] ???
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bocephus That and copious amounts of hot sauce, the people out there who put hot sauce on everything must hate tasting what they eat.
HerbcoFood I like hot sauce and hot salsa but not so much that it drowns out the other flavors. I have lived in NM for over 36 years and now like food hotter than when I first moved here, but again I like to taste all flavors involved.
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HerbcoFood I like hot sauce and hot salsa but not so much that it drowns out the other flavors. I have lived in NM for over 36 years and now like food hotter than when I first moved here, but again I like to taste all flavors involved.
bocephus Right, I get it to add flavor, my comment was in regards to some who literally put it on everything, I mean everything. Some probably have blown out their taste buds so that hot sauce is all they can taste.
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bocephus That and copious amounts of hot sauce, the people out there who put hot sauce on everything must hate tasting what they eat.
HerbcoFood said in Best Hamburger Recipe?:
bocephus That and copious amounts of hot sauce, the people out there who put hot sauce on everything must hate tasting what they eat.
HEY!!! I use hot sauce on a lot of things. Actually I use hot sauce as eye drops. I love that stuff LOL!!!
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HerbcoFood said in Best Hamburger Recipe?:
bocephus That and copious amounts of hot sauce, the people out there who put hot sauce on everything must hate tasting what they eat.
HEY!!! I use hot sauce on a lot of things. Actually I use hot sauce as eye drops. I love that stuff LOL!!!
Dr_Pain Nothing wrong with a little hot sauce, just don’t want it to be the only thing I taste.
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bocephus Right, I get it to add flavor, my comment was in regards to some who literally put it on everything, I mean everything. Some probably have blown out their taste buds so that hot sauce is all they can taste.
HerbcoFood I use it as a seasoning. I don’t understand dousing whatever with it. Especially, when I prepare something to have a certain effect. A little dab is a condiment. Dousing is just eradicating what I did. IMHO!!
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zbigjeff I agree with that , in the right amt. it adds a nice pepper flavor
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HerbcoFood I use it as a seasoning. I don’t understand dousing whatever with it. Especially, when I prepare something to have a certain effect. A little dab is a condiment. Dousing is just eradicating what I did. IMHO!!
zbigjeff said in Best Hamburger Recipe?:
HerbcoFood I use it as a seasoning. I don’t understand dousing whatever with it. Especially, when I prepare something to have a certain effect. A little dab is a condiment. Dousing is just eradicating what I did. IMHO!!
I completely agree!! I do use a lot of sauces but it is there with purpose. For example, in a gumbo I use it for the spice but primarily because the acidity of the vinegar cuts the fat. Chef can chime in but any meal should contain sweet, savory, salty, spicy and acidic components to be in balance. Same with texture. You need a balance of soft, chewy, crunchy etc… I use a lot of difference hot sauces for the above flavor structure but I do like a solid spice profile.
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