Hamburgers
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How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
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How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
twilliams one thing that really made my burgers better at least to me is I make a simple compound butter. I just mix butter and garlic powder, roll it into a log, and freeze it. when I make my patties I just cut a piece off the butter log and form the patty around it and grill. All I use for seasoning is when I mix my burger I mix in steak and roast rub
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twilliams I don’t ever want to loose track of the taste of the smoky grilled ground beef so I go easy on the seasonings in the meat. Instead I like a variety of fresh toppings and condiments to add the complex flavors that makes it more than just a burger.
That usually means a chunk of sharp cheddar, slice of onion, good dill pickle slices, a few slices of lettuce to help tie that messy mix together, ketchup, barbeque sauce, mayo, mustard, and once in a while a spoonful of chunky peanut butter. -
|Better-Burger-Seasoning is a great seasoning to go with. I perfer 80/20. As has been stated the garnish can make the burger. Bacon always adds that extra touch.
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Best suggestion is to start with the right burger. Avoid ground round or anything else over 85% lean. The exception to that would be ground sirloin, which I would mix with some ground chuck for added fat. I usually use 80% lean ground chuck or ground beef. Keep an eye on what is on sale at your store/ butcher shop. If they have a good deal on sirloin or ribeye for instance, the ground beef will be made from the end cuts of these primals. Use fresh never frozen beef. Don’t over season it. A little salt, pepper, garlic and a splash of Worcestershire is my go to. I prefer it served simply on a quality bun. Mayo, black pepper, onion and a slice of fresh tomato maybe a slice of cheese.
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I agree that good bacon is always a great option! -
How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
twilliams At the shop I make a pre-seasoned patty we refer to as the BOG burger. Bacon, Onion, Garlic. It’s made up with trim on the lean-ish side and to that I add bacon ends of pieces at a ratio of about 20%. I will also sprinkle in dried minced garlic & onion, Worcestershire, dried chives, black pepper and salt…I do this by eye. We sell a TON of them! I mix all of the dry ingredients with the trim meat and bacon prior to grinding twice through a 7mm plate. Before the second grind I splash in the Worcestershire and mix lightly.
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|Better-Burger-Seasoning is a great seasoning to go with. I perfer 80/20. As has been stated the garnish can make the burger. Bacon always adds that extra touch.
Tex_77 said in Hamburgers:
|Better-Burger-Seasoning is a great seasoning to go with. I perfer 80/20. As has been stated the garnish can make the burger. Bacon always adds that extra touch.
Yep. I left out the bacon.
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Great suggestions all, thanks much. Tonight I did kyle method. Mixed in seasoning by hand, using my patty maker put a thin layer of meat, then a slice of cheese and pat of butter then topped it off with the other half of burger to make the patty. Topped with dill pickle slices and onion (didn’t have bacon on hand). It was much better than I usually have. Will try all other suggestions next few times.
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How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
twilliams Before you put the cheese on to melt, put some green chile or jalapenos for some add kick.
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Great suggestions all, thanks much. Tonight I did kyle method. Mixed in seasoning by hand, using my patty maker put a thin layer of meat, then a slice of cheese and pat of butter then topped it off with the other half of burger to make the patty. Topped with dill pickle slices and onion (didn’t have bacon on hand). It was much better than I usually have. Will try all other suggestions next few times.
twilliams I guess it is time to make some bacon lol
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How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
twilliams
Mix following ingredients together in and place into airtight container.
1 teaspoon ground black pepper
1/2 teaspoon Accent seasoning
1⁄2 teaspoon brown sugar
½ teaspoon citric acid
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
Add mixture to burger at the rate of 2 tsp/lb of meat
Add 4 teaspoons soy sauce/1lb burger.
Form into patties and cook as desired. -
How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
twilliams
Burger sauce
Add equal parts ketchup, mayo, mustard
Pinch garlic powder and black pepper
Dash pickle juice
Optional hot sauce
Whisk up and serve -
When making burgers at home, I use 80/20, and don’t season until I put the meat over the heat source. When I form the patties I handle the meat gently to keep it nice a fluffy if you will. I am always using a different bun when making burgers so using a patty mold doesn’t do the job for me. I also use a cast iron griddle, that to me is the only way to get it like it’s done in old burger joint. I season the patty before tossing on, while the first side is cooking I will then season the other side.
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coarse grind (like sausage), 80/20, better burger, 1/3 lb patties. Do not overcook, pink middle
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How do you all make the best tasting hamburgers, what is your process? I’m tired of just plain ole burgers on the grill. I would like those wonderful high dollar burgers from a bar or restaurant grill burger I can make at home.
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I use 80 20 ground beef, add chopped onions, Worcester sauce, some cajun pepper blend, and an egg to bind.
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
steve4102 Yep, I like making smash burgers if you will from time to time. That crust a cast iron creates is sooo supple.
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Most bars and restaurants do NOT Grill their burgers, they cook them on a Flat Top at relatively high heat.
They make a ball of beef, not a patty, they place the raw ball of beef directly on the Flat Top and smash it down to their desired thickness, add salt and pepper and leave it sit until the bottom is nice and crispy, it’s called, THE MAILLARD REACTION.
As soon as they have created that crust, the burger is flipped and the cheese is applied if desired. The burger is left to continue cooking to desired doneness.
Flat Tops are becoming very popular , Blackstone, PitBoss, Camp Chef , etc all make them for home use. If you don’t have a flat top you can accomplish the same by cooking your “smash burger” in a heavy cast iron pan.
steve4102 my local bar always puts a lid over it and squirts some water under the lid, is that just to help melt the cheese or does it add moisture
hey vegetarians, my food poops on your food!
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