Hamburgers
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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 (didnât 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? Iâm 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 (didnât 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? Iâm 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
1â2 teaspoon brown sugar
œ teaspoon citric acid
1â2 teaspoon garlic powder
1â2 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? Iâm 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 donât 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 doesnât do the job for me. I also use a cast iron griddle, that to me is the only way to get it like itâs 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? Iâm 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, itâs 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 donât have a flat top you can accomplish the same by cooking your âsmash burgerâ 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, itâs 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 donât have a flat top you can accomplish the same by cooking your âsmash burgerâ 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, itâs 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 donât have a flat top you can accomplish the same by cooking your âsmash burgerâ 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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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
kyle Melts the cheese.
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kyle Melts the cheese.
HerbcoFood thanks, I always wondered but never asked
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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
kyle said in Hamburgers:
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
Mostly to melt the cheese quickly. Also works to finish cooking the yolk quickly on a fried egg
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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, itâs 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 donât have a flat top you can accomplish the same by cooking your âsmash burgerâ in a heavy cast iron pan.
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steve4102 Steelmade USA makes really nice ones! Can order custom made to fit bbq perfectly with catch pan. They are awesome!
caryfr5 i concur, I have one of thier griddles for my stove, they are heavy duty.
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