How to make burgers?
Somebody suggested wrapping burgers in lettuce instead of the bun on another thread, I think I will do that so it's really only the patty itself I need to know. |
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| The best cooking advice I received (from my grandmother, an outstanding cook) is to handle the meat as little as possible. Mushing it around a lot toughens it. Put your minced meat (best quality possible, with about 15% fat--you don't want them dry) in a bowl, add seasonings (I add salt, pepper and worchester sauce), gently mix, form into patties. Grill.
I think the most important ingredient is the quality of beef. |
Paula O. wrote: The best cooking advice I received (from my grandmother, an outstanding cook) is to handle the meat as little as possible. Mushing it around a lot toughens it. Put your minced meat (best quality possible, with about 15% fat--you don't want them dry) in a bowl, add seasonings (I add salt, pepper and worchester sauce), gently mix, form into patties. Grill.
I think the most important ingredient is the quality of beef. I add an egg to help them bind together. I think also don't make them too thick otherwise they burn on the outside before they are cooked through |
| All the above plus:
if I have time and we are grilling them especially - Mix the ground beef with chopped onion, seasoning salt, a little garlic and an egg. Sometimes I add a little oatmeal, BBQ sauce, worcestershire sauce or something like that too. Yum this is making me hungry!  |
| I stopped using really low fat ground beef, because they always come out too dry. However, I read where Bobby Flay says if you use low fat, and ice chips to the burgers and it will keep them moist. I haven't tried it yet, but I'm excited by the prospect! There is nothing like a great, grilled burger! |
I actually almost dribbled reading these. Thank you so much guys!  |
debcram wrote: I stopped using really low fat ground beef, because they always come out too dry. However, I read where Bobby Flay says if you use low fat, and ice chips to the burgers and it will keep them moist.
I haven't tried it yet, but I'm excited by the prospect! There is nothing like a great, grilled burger! yep this is very true. a pc of ice will keep it juicy, great on the grill then. try for 15% fat , I do. yumo also as Paula had said. do not handle to much. |
debcram wrote: There is nothing like a great, grilled burger! Especially accompanied by onyum load and Scotch! |
Paula O. wrote: debcram wrote: There is nothing like a great, grilled burger! Especially accompanied by onyum load and Scotch! AMEN, SISTA!  |
I like a ranch packet (w/breadcrumbs and an egg) in my burger meat. ........or smashing in some cheese in the middle of the patty while cooking YUMMY ...but I didn't say that earlier since I have no idea what's gluten and wheat free or not.  |
| How about Chilli burgers actually making the burger out of a Chilli con carne recipe adapting the ingredients at the uncooked stage, - leave them in the refridgerator over night before cooking to allow the seasoning to get into the meat.
A favourite of mine are blue cheese burgers - I mix about 15% of danish blue by weight in with the beef. |
| I made the burgers last night! They were wonderful. I did put the egg in, some rosemary, onions and garlic. Oooh they were wonderful. The blue cheese thing sounds absolutely delicious, I'm going to make those around Christmas for a festive treat |
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