LOOKING for: The Perfect Hamburger

24 years ago

Thought I would bring your attention to a thread on the 'cooking' forum to share with us your 'secrets' to making the perfect hamburger.

Darkmenace started a thread 'Perfect Hamburger, have you found it'.

Please join us there and share your tips with us.

Sue

Sort by:Oldest

Comments (14)

jasavak
24 years ago
I use onion powder, salt and pepper. I cook with high heat over an open flame.
Always use the 30% fat. The lean meat seems too dry.
bulldinkie
24 years ago
When i make mine I pour Kikomens sauce over top mmm Its in chinese section at the grocery store.Good on steaks too.
Related Discussions
LOOKING for: Dip Recipe (for Chips)?
Q
Comments (13)
I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.
...See More
LOOKING for: Perfect Shortbread
Q
Comments (3)
I made some Brown Sugar Shortbread yesterday and grated the butter with the large holed grater-made it easy to distribute the butter easily and I didn't have to work it very long.
...See More
The Perfect Sink (for me)
Q
Comments (13)
This meets all your qualifications - 25"w (23"w bowl), 7-1/2"d, right rear drain, undermount, not too high end, stainless steel, undermount, rounded corners. Elkay's website is down now so here it is on a popular retailer's site. Another version of this one is available with a built-in clip that accepts attachements for holding sponges, brushes, and the like. This may work too - it has a 28" bowl, 8" deep, though the sink including the undermounted rim is 31-1/2"w - may not fit if there isn't an adjacent cabinet or the countertop doesn't overhang on one or both sides. Finally this one which would fit, is an inch wider than the first one (24"w bowl), has squarer corners but not zero-radius, is 9" deep, and costs less than the others. All of these are available with hardwood cutting boards that fit across the top, as well as strainer grids that sit in the bowl covering the entire bottom except the drain. I agree with your KD about the rear corner drain. Not only does it free up useful space in the cabinet by moving the plumbing to the back corner and out of the way, but it means the first plate or pan you put in the sink won't cover up the drain.
...See More
The Perfect Hamburger?
Q
Comments (50)
Yes, he's a cute little guy, and an absolute terror in the pasture, LOL. He's also fuzzy and makes you just want to grab him. Fortunately, they're a lot less cute when they become 1000 pounds of bull, and start pushing everything and everyone around! I love my animals, my cows are treated just like my horses, I love 'em all. I pet them and play with them and feed them treats and they follow me around. Even when it's time for them to become beef they don't go into a trailer and spend time in a stock yard, away from their herd in a strange place. I have Dallas come to the farm to slaughter and so they are born here, spend their lives here and only leave here after their death, which is as quick and painless as I can arrange. If I had to eat commercial beef, I'd give it up too. They way they are raised and fed and treated offends me, it's a cruel industry and not a good life for those animals. So, I raise my own. It seems contra-indicative, but I raise my own beef because I DO love my animals, and I believe that everyone should remember where that meat comes from and the animals that produced it, and make their lives safe, happy and contented and their final demise as quick and painless as possible. rgreen, I like a good veggie burger too. I actually eat meat about 3 or 4 times a week, not even every day. I've even kind of lost my taste for bacon and ham, although I know that's heresy, LOL. And yes, I raise my own pigs and chickens too. Now, back to those burgers. olychick, Grandma used to tell me to mix ice chips into the meat and that they would produce steam as the ice melted and keep the meat moister, so it's not a new concept at all. As for size, a quarter pounder is a bit more even than I want, maybe 5 burgers per pound or even 6, although mine don't shrink appreciably and some fattier meat might. I don't want it really crunchy on the outside, but I do want a bit of browned "crust", and warm in the middle, not cold. Annie
...See More
NancyL
24 years ago
I make my patties out of med. ground hamburg and freeze them. When I am ready to BBq I thaw them and sprinkle on a good amount of McCormick's Montreal Steak Spice and some garlic powder. Near the end of the cooking time sometimes (not always,) I will baste with some Dianna, spicy BBq sauce.
BBQ_Mike
24 years ago
In the nearby city where I live is a tiny hamburger joint that hangs a sign that says "We didn't invent the hamburger, we just perfected it". The joint's founder says "a lot of people are going to disagree with me, but you need a thin patty and a hot grill to bring out the maximum flavor."

I've applied that concept to my patties. I like the 70/30 beef to fat combination. I will take a third lb of beef, and some finely chopped fresh onion, and using a meat mallet, will pound the chopped onion into the beef, and flatten the patties until they are about 1 1/2 times the size of the bun. I will only season them with salt and a little pepper.

Over a hot outdoor grill (I prefer a charcoal grill with natural lump charcoal with hickory wood chunks added), I will build my fire to about 600*.

The patties are thrown on right over the hot coals. Being thin, it will only take about 90 seconds for the juices to be oozing out the top of the patties. I flip them once, leaving them about a minute on the other side. I leave the lid up on my grill so the coals will mix with the fresh outside air. Of course, the flaming fire will "kiss" the meat, charring it just slightly on the surface. It should shrink down to the size of the bun, overhanging the edges just slightly.

I like serving the patty right on the bun, while the burger is still sizzling. The top half of the bun should be about 1/2 off the patty so it can be easily removed to add the other desired condiments.

These burgers are a huge hit everytime I serve them up. A thin patty and a hot fire--a must combination for the most flavor.
bsbbq
24 years ago
1 lb. 28% fat hamburger
1/2 packet Lipton onion soup mix
That's all!
Make as many or as few patties as you want from this.
Immediately after putting on grill, flood with beer and sprinkle with garlic salt. Turn once and repeat beer and garlic salt. The alcohol keeps the meat tender, works excellent on steaks as well. Wonderful flavor. Enjoy.

bsbbq
honnnybabbbby
20 years ago
My perfect hamburger
By Davie wormy

Here it is ehhh?!?!:
1 BIG FAT MEAT
1 HUUUUGE BUN!!
KIPS MAYO PLUS CHEEZE (CHEDDA)
TOMATO, LETTUCE, ONION
GRANDPAS GREAT HORNY ATTITUDE
A GIANT FARRRRT
curlylocks
20 years ago
My favourite's the onion soup mix but my friend made them up for us with her mother's recipe and all she uses is milk and salt. WOW!!!!!!!!!!!!!They were terrific and she got if off the Food Network.
sharon_fl
20 years ago
Having flipped scores of these juicy burgers over the past 30 years, this is my technique.
After placing the meat in a bowl, I add just a few shakes of garlic powder, MINCED onion, salt, pepper & some worchestershire sauce.I make about a 5oz patty, first rolling into a FIRM meatball then flattening it to a 1/2" thickness. Over hot coals, I grill it until half cooked, then flip ONCE and continue cooking for just another 2 minutes-being careful NEVER pressing down on the patty with a spatula-as it will seep all of those great juices from the burger.
MY favorite burger is to make 2 thinner pattys & place 1 heaping TBS of crumbled bleu cheese on one patty, then top with the other patty & press the edges together. Delish!!
smking1_gardener
19 years ago
OK, maybe it is a bit more than 10% fat, it's hard to tell as you cut the chuck steak up for grinding. I have also used sirlion steak and love that too.

If you use good ingredients then it usually tastes good!

S King
bonelady
19 years ago
I add a bit of A-1 sauce to the meat mixture (25-30% fat)salt and pepper and some Montreal Steak Seasoning and grill over a hot fire. I form them just thick enough so the middle stays a nice meedium rare and the burger is juicy.

Nothing worse for me than a dry burger.

I also like a toasted bun.
jim_1
19 years ago
I use ground chuck Imix in montreal steak season, Eggs,worstershie,italian bread crumbs and allspice and cook over low heat slow until it is alittle rare when you take it off it will finish cooking.
anya_101
19 years ago
diced onion
diced mushrooms
clove crushed garlic
chilli powder
Mix with burger, pat out & grill over charcoal with wet hickory bark.

Everyones favorite here at my house!
als_garden
19 years ago
I make my burgers with 80/20 hamburger and i mix in seasoned crutons and diced onions and green peppers and add a few drops of worchestire and a sprinkle of liquid smoke...grill em med rare and put em on a toasted kaiser bun for the utmost dining experience. there always a hit with the adults and grandkids as well
bbq_raleigh
18 years ago
I use

ground beef
Worcestershire sauce
garlic powder
soul seasoning

I coined these burger Raleigh Burgers in my area, they are the best I've ever had and I have never heard any complaints about them...they are so good you don't even need and catchup, mustard, or mayo

LOOKING for: The Perfect Hamburger

Comments (14)

jasavak

bulldinkie

Related Discussions

NancyL

BBQ_Mike

bsbbq

honnnybabbbby

curlylocks

sharon_fl

smking1_gardener

bonelady

jim_1

anya_101

als_garden

bbq_raleigh

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US