[onebrickshy]

Here's my three main burgers.

1) Hamburger

- 80/20 beef
-slash of Louisiana hot sauce, Worcestershire, dale's low sodium
-a little ground black pepper and kosher salt
-flame(doesn't matter which type) to medium-well and top with cheese
-fix to your fancy (my favorite: ketchup, mustard, hot sauce, and lettuce)

2) Sliders - don't mess with the recipe just eat them
-Mini Man Burgers Recipe : Alton Brown : Food Network

3)Stuffed Chipotle Burgers
- Similar to #1 but don't season near as much
- Form patty around cheddar and chipotle mixture

[MrCrabby]

I swear by ground sirloin. Not positive on the fat content, but they hardly shrink after cooking.

I never measure anything. I cook by approximation.

1 to 1 & 1/2 lbs ground sirloin
1 egg
Worcestershire sauce (easily becomes overpowering, I try to stay around 1 tsp or so)
Myriad spices (garlic powder, onion powder, black pepper, red pepper, smoked paprika [amazing stuff], chili flakes, adobo seasoning, cumin, etc). Pretty much whatever I'm in the mood for/is in the front of my pantry.
Dijon mustard
Diced jalapenos
Bread crumbs

All mixed by hand and formed into ~1/4lb patties.

I cook on the flat (griddle) side of my cast iron stovetop grill. I like to use a medium heat, and cook slowly but thoroughly. I like some pink, but with all the ingredients, the taste difference between medium and well is negligible.

Served on a toasted sandwich (or sesame seed) bun with cheese, lettuce, and mayo (or ketchup).

[relient nelson]

Originally Posted by MrCrabby

I swear by ground sirloin. Not positive on the fat content, but they hardly shrink after cooking.

I never measure anything. I cook by approximation.

1 to 1 & 1/2 lbs ground sirloin
1 egg
Worcestershire sauce (easily becomes overpowering, I try to stay around 1 tsp or so)
Myriad spices (garlic powder, onion powder, black pepper, red pepper, smoked paprika [amazing stuff], chili flakes, adobo seasoning, cumin, etc). Pretty much whatever I'm in the mood for/is in the front of my pantry.
Dijon mustard
Diced jalapenos
Bread crumbs

All mixed by hand and formed into ~1/4lb patties.

I cook on the flat (griddle) side of my cast iron stovetop grill. I like to use a medium heat, and cook slowly but thoroughly. I like some pink, but with all the ingredients, the taste difference between medium and well is negligible.

Served on a toasted sandwich (or sesame seed) bun with cheese, lettuce, and mayo (or ketchup).

Mmmmmmmmmm. I might just try that.

[thesteve]

I see a lot of you add egg. I've never done this. What purpose does it serve?

[zedman]

Originally Posted by redbaron

I had a friend completely trim (pre-cooking) all of the fat off a filet once. Let's just say that it wasn't pretty (since the fat helps add flavor & moisture during cooking).

Fat in and of itself isn't a bad thing, especially in moderation.

Actually--if you trim the visible fat off meat, there is still fat in it--you can never cut all the fat off--and often not even all the visible fat.

I have preferred the leaner cuts for years now, and I like bison which has about half the fat of extra lean beef.

So the results may depend on what cut of beef you use, and what you're used to.
I can't eat fatty beef any more--it turns my stomach.

[zedman]

Let's see--I make the burger out of ground beef or bison--only meat--no filler--it just tastes better that way.

On top I sprinkle whatever I feel like that day--maybe garlic or black pepper--nothing salty though.

Then it goes on the grill and during the cooking I add Barbecue sauce--again, whatever I feel like at that time--garlic, mesquite or whatever.

then onto a bun with ketchup, lettuce and maybe mayo and honey mustard.

Yum...

[relient nelson]

Originally Posted by thesteve

I see a lot of you add egg. I've never done this. What purpose does it serve?

The main reason I do it now is because it seems to help keep the patty from shrinking to the size of a quarter. It also does add a bit of flavor to the meat. I like it.

Originally Posted by zedman

Actually--if you trim the visible fat off meat, there is still fat in it--you can never cut all the fat off--and often not even all the visible fat.

I have preferred the leaner cuts for years now, and I like bison which has about half the fat of extra lean beef.

So the results may depend on what cut of beef you use, and what you're used to.
I can't eat fatty beef any more--it turns my stomach.

Fattier beef does equal more flavor if you cook your burger intelligently. It also helps if you grill it to just before well done. However if you cook it overly long then the fattier your beef started the more flavorless and dry it will end up. You just can't be afraid of a little bit of pink in the center.

Also, I grilled up some turkey burgers last night and then served on a buttered and lightly grilled bun with some fresh homemade salsa on top. The salsa was based around a lemon and cilantro flavor. I'm not a huge fan of turkey burgers, but they go very well when you're leaning more towards a sweet type of burger. Thus the salsa.

[Ted Logan]

Originally Posted by relient nelson

I'm grilling burgers tonight for the first time in quite a while and it got me thinking about the bajillion different ways I've heard of to prepare burgers.

So, what's your recipe for the best burger cookout? Give all the details.

Type of meat: 80/20.

Preparation: First, separate the beef into half pound portions. Then, shape the portions into 2/3-inch patties. It's VITAL that you don't over-shape the meat. The more you handle it, the more you change the texture of the beef. Once the patties are formed, place on parchment paper on a cookie sheet, and press down in the center to make a shallow depression in the center. Sprinkle liberally with garlic powder and lemon pepper on both sides, then pat the seasoning GENTLY into the meat.

How you cook it: Charcoal. Prepare the fire by assembling a charcoal pyramid with about 50-75 briquettes. Apply lighter fluid. Light. Place grate over fire. Walk away. When the charcoal is completely covered in gray-white ash (about 20-30 minutes), scrape the grate and remove it. Spray with Pam or wipe with oil. Spread the coals to a 1-2 coal thickness. Replace grate. Make sure the fire is seriously, seriously hot. Put the patties on and let them cook 2.5 minutes, then turn a quarter turn. Let them cook another 2 minutes, then flip. Let cook 2 minutes, then rotate 1/4 turn, apply cheese, and cook 2 more minutes. Remove from grill. LET THEM SIT ON THE PLATE FOR 2-5 MINUTES BEFORE SERVING (perhaps the most important step).

What's on it: Soft wheat buns, whatever condiment you want. I prefer cheddar cheese, mustard, and fresh basil.

What's next to it: My favorite is to grill asparagus or mixed veggies (bell peppers, red onion, mushrooms, etc.) before I grill the burgers. I'm also a sucker for Heather's iced tea (regular iced tea plus Bigelow Plantation Mint tea) with a burger.

Tonight, I'm gonna grill up some 80/20 beef with an egg cooked in, which I've never done before. I'm curious how it's going to turn out. I'm also going to grill some bbq chicken and corn in husk. Yum!

I'm a purist when it comes to the meat, but a fried egg on TOP of the burger is always awesome.

[relient nelson]

Originally Posted by Ted Logan

Type of meat: 80/20.

Preparation: First, separate the beef into half pound portions. Then, shape the portions into 2/3-inch patties. It's VITAL that you don't over-shape the meat. The more you handle it, the more you change the texture of the beef. Once the patties are formed, place on parchment paper on a cookie sheet, and press down in the center to make a shallow depression in the center. Sprinkle liberally with garlic powder and lemon pepper on both sides, then pat the seasoning GENTLY into the meat.

How you cook it: Charcoal. Prepare the fire by assembling a charcoal pyramid with about 50-75 briquettes. Apply lighter fluid. Light. Place grate over fire. Walk away. When the charcoal is completely covered in gray-white ash (about 20-30 minutes), scrape the grate and remove it. Spray with Pam or wipe with oil. Spread the coals to a 1-2 coal thickness. Replace grate. Make sure the fire is seriously, seriously hot. Put the patties on and let them cook 2.5 minutes, then turn a quarter turn. Let them cook another 2 minutes, then flip. Let cook 2 minutes, then rotate 1/4 turn, apply cheese, and cook 2 more minutes. Remove from grill. LET THEM SIT ON THE PLATE FOR 2-5 MINUTES BEFORE SERVING (perhaps the most important step).

What's on it: Soft wheat buns, whatever condiment you want. I prefer cheddar cheese, mustard, and fresh basil.

What's next to it: My favorite is to grill asparagus or mixed veggies (bell peppers, red onion, mushrooms, etc.) before I grill the burgers. I'm also a sucker for Heather's iced tea (regular iced tea plus Bigelow Plantation Mint tea) with a burger.


I'm a purist when it comes to the meat, but a fried egg on TOP of the burger is always awesome.

I appreciate your actually following the form of my OP! haha

Why do you focus so much on not forming the meat too much? Do you have a problem with shrinking because of that?

[zedman]

Originally Posted by relient nelson

Fattier beef does equal more flavor if you cook your burger intelligently.

More flavour isn't a good thing if the flavour isn't good.

[Ted Logan]

Originally Posted by relient nelson

I appreciate your actually following the form of my OP! haha

Why do you focus so much on not forming the meat too much? Do you have a problem with shrinking because of that?

I focus on it because that's what all the pros say, and I've found it to be true. Notice that pre-formed patties always have a fairly precise diameter and shape, and the texture is also invariably bad. I find that the burgers I don't handle much are juicier, the mouthfeel is 100% more pleasing, and the flavor is more beefy. As for shrinkage, I have never had a problem. I make 1/2 pound burgers, make sure there's a shallow depression in the center, and don't worry about how round they are. If shrinkage is a serious problem, you might be cooking them too hot.

[thesteve]

Originally Posted by Ted Logan

I focus on it because that's what all the pros say, and I've found it to be true. Notice that pre-formed patties always have a fairly precise diameter and shape, and the texture is also invariably bad. I find that the burgers I don't handle much are juicier, the mouthfeel is 100% more pleasing, and the flavor is more beefy. As for shrinkage, I have never had a problem. I make 1/2 pound burgers, make sure there's a shallow depression in the center, and don't worry about how round they are. If shrinkage is a serious problem, you might be cooking them too hot.

I knew a guy that wouldn't really do much hand forming. He had this thing like a cookie cutter that would cut the meat into a perfectly circular shape. I don't know what grade of meat he used, but I do remember those being some of the best burgers I've ever had.

[redbaron]

I try to handle mine as little as possible, and it's a challenge since i'm integrating other stuff.

The key for combating the shrink, is to make the burgers pretty thin to start with, and bigger than you think they should be in diameter.

Overworking & overcooking are the two meanest things you can do to that poor cow's legacy.

[Ted Logan]

AMEN! And the shallow depression in the center (dead horse - I beat them) also helps prevent the burger from puffing up in the center when the fire is very hot.