Best Hamburger Recipe?
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Would you all recommend seasoning, shaping, freezing, and vac pack a larger group of patties or just freeze and pack unseasoned hb?
samspade if freezing i like to have them already seasoned and ready to go when thawed, but it’s a preference thing to me I’ve done it both ways and convenience seems to be the only difference. Fresh is always best, but unfortunately that is not always and option.
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Would you all recommend seasoning, shaping, freezing, and vac pack a larger group of patties or just freeze and pack unseasoned hb?
samspade I did 10lbs of jalapeño burgers
the other day. Vac sealed in packages of 6. They work great for a quick meal. You can separate the patties while frozen and they thaw quickly and ready for the grill. 
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Use whatever meat, cut, or ratio you desire, but add these ingredients and it will be the best burger you have ever had.
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
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.mrobisr said in Best Hamburger Recipe?:
Use whatever meat, cut, or ratio you desire, but add these ingredients and it will be the best burger you have ever had.
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
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.I am definitely gonna try this. I normally put a little Worcestershire and normally blend beef and pork.
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mrobisr said in Best Hamburger Recipe?:
Use whatever meat, cut, or ratio you desire, but add these ingredients and it will be the best burger you have ever had.
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
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.I am definitely gonna try this. I normally put a little Worcestershire and normally blend beef and pork.
Dr_Pain i forgot to add 1/2 tsp of citric acid to the spice mixture, thanks for bringing this back up.
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The other day I wondered & mentioned to someone the idea of taking brisket & grinding it with bacon, to make a bacon burger. I had never heard of it done before to make a burger, but something I must have seen somewhere made me think of it, so I mentioned it to one of my sons & I think we are going to try that some time. Does anyone know if it has been done before?
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The other day I wondered & mentioned to someone the idea of taking brisket & grinding it with bacon, to make a bacon burger. I had never heard of it done before to make a burger, but something I must have seen somewhere made me think of it, so I mentioned it to one of my sons & I think we are going to try that some time. Does anyone know if it has been done before?
calldoctoday said in Best Hamburger Recipe?:
The other day I wondered & mentioned to someone the idea of taking brisket & grinding it with bacon, to make a bacon burger.
Never heard of it but MAN that does sound good!
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The other day I wondered & mentioned to someone the idea of taking brisket & grinding it with bacon, to make a bacon burger. I had never heard of it done before to make a burger, but something I must have seen somewhere made me think of it, so I mentioned it to one of my sons & I think we are going to try that some time. Does anyone know if it has been done before?
calldoctoday I know a lot of people get their venison ground with bacon for burgers. I can’t remember the ratio off the top of my head but it does happen often.
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calldoctoday I know a lot of people get their venison ground with bacon for burgers. I can’t remember the ratio off the top of my head but it does happen often.
HerbcoFood OK, bout like most things I have come up with over the years, eventually I find it in the hardware store or something, already in existence. I had never tried the venison with bacon, just venison with pork for the venison burger, so it was not as dry. That worked good for burgers, we always just liked ours plain lean for pretty much everything else we used venison grind for, other than of course sausage.
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HerbcoFood OK, bout like most things I have come up with over the years, eventually I find it in the hardware store or something, already in existence. I had never tried the venison with bacon, just venison with pork for the venison burger, so it was not as dry. That worked good for burgers, we always just liked ours plain lean for pretty much everything else we used venison grind for, other than of course sausage.
calldoctoday My local grocer makes pretty much what you are asking about, I don’t recall if I have had this one before. They make a few other good mixtures Ill get time to time(depends on laziness and time).
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calldoctoday My local grocer makes pretty much what you are asking about, I don’t recall if I have had this one before. They make a few other good mixtures Ill get time to time(depends on laziness and time).
HerbcoFood I shop HEB for some things, but beginning about 5 years ago, they shifted to a lot of private labels and ready to cook foods. I will not pay more for a private label than a national brand with few exceptions.
Look at the price. $8.23 for two half pound patties. Might be quality beef, but it is the trimmings off their steaks and roasts.
They are doing nothing for the consumer. Taking advantage of those who do not know better.
Anyone in the Houston area that wants to pay $8.00 plus for hamburger patties, just contact me.
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HerbcoFood I shop HEB for some things, but beginning about 5 years ago, they shifted to a lot of private labels and ready to cook foods. I will not pay more for a private label than a national brand with few exceptions.
Look at the price. $8.23 for two half pound patties. Might be quality beef, but it is the trimmings off their steaks and roasts.
They are doing nothing for the consumer. Taking advantage of those who do not know better.
Anyone in the Houston area that wants to pay $8.00 plus for hamburger patties, just contact me.
Chef That’s why I only get them from time to time, also I like it when that manager’s special sticker is on there…
Also I have never seen anyone really buy those meat patties.
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calldoctoday My local grocer makes pretty much what you are asking about, I don’t recall if I have had this one before. They make a few other good mixtures Ill get time to time(depends on laziness and time).
HerbcoFood We enjoyed HEB when we were in Texas, but I don’t recall ever seeing that there. I thought about the cheese idea too, but figured that would be a little much & would get cooked out on a burger, even with high temp cheese. Interesting though. I have done stuffed burgers before & those always turned out good, but the cheese is in the middle there, not marbled throughout like the bacon would be. Very interesting.
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HerbcoFood I shop HEB for some things, but beginning about 5 years ago, they shifted to a lot of private labels and ready to cook foods. I will not pay more for a private label than a national brand with few exceptions.
Look at the price. $8.23 for two half pound patties. Might be quality beef, but it is the trimmings off their steaks and roasts.
They are doing nothing for the consumer. Taking advantage of those who do not know better.
Anyone in the Houston area that wants to pay $8.00 plus for hamburger patties, just contact me.
Chef If I could give you 12 stars, I would! That is amazing, so don’t get me started. The only reason they get away with it, like I have said before about other things, is that they find folks to pay for it. Don’t get me started!
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HerbcoFood We enjoyed HEB when we were in Texas, but I don’t recall ever seeing that there. I thought about the cheese idea too, but figured that would be a little much & would get cooked out on a burger, even with high temp cheese. Interesting though. I have done stuffed burgers before & those always turned out good, but the cheese is in the middle there, not marbled throughout like the bacon would be. Very interesting.
calldoctoday if you look closely at the picture of patties I posted above has high temp cheddar in them. The cheese didn’t cook out at all. It was great.
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calldoctoday if you look closely at the picture of patties I posted above has high temp cheddar in them. The cheese didn’t cook out at all. It was great.
cdavis I figured grilling would even be to hot for that, mixed in that way. That is good to hear, because if you can mix it in like that & get the flavor meld, that is as good as it gets & they look great too.
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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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