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 Post subject: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 7:35 pm 
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The Master
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Do you put an egg in them? Breadcrumbs? Other sauces and stuff into the meat?

Or do you just make it into a ball and press it down on the grill?

Lean ground beef or no?

Share your tips and tricks.

(Sorry if there's already a burger-making thread. I did a 10 second search and couldn't find one.)

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 7:49 pm 
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15-20% fat, grassfed beef only, or bison which is always grassfed.

Only add salt & pepper.

Form into a ball, press your thumb in the middle.

NEVER press them down on the grill/griddle. That's an amateur move.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 7:53 pm 
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tragabigzanda wrote:
NEVER press them down on the grill/griddle. That's an amateur move.

I just meant the initial press, yanno? When you're laying 'em down.

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:09 pm 
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theplatypus wrote:
tragabigzanda wrote:
NEVER press them down on the grill/griddle. That's an amateur move.

I just meant the initial press, yanno? When you're laying 'em down.


I'm skeptical of this "initial press." Do you mean you go for a flat patty? A flat patty is a bad patty, because A) you're pressing all the juice/flavor out of the meat, and B) by making a more dense burger, you have to overcook the outer part to get the center to ideal temp. A loose fist-shaped ball is best, because you retain the juice and get a more even cook on your meat.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:15 pm 
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Just a packet of ranch dressing dry mix per pound of 85/15 ground beef. Consistently the best burger I ever ate.

Sometimes I use old bay with the meat. That is great too.

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:16 pm 
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tragabigzanda wrote:
theplatypus wrote:
tragabigzanda wrote:
NEVER press them down on the grill/griddle. That's an amateur move.

I just meant the initial press, yanno? When you're laying 'em down.


I'm skeptical of this "initial press." Do you mean you go for a flat patty? A flat patty is a bad patty, because A) you're pressing all the juice/flavor out of the meat, and B) by making a more dense burger, you have to overcook the outer part to get the center to ideal temp. A loose fist-shaped ball is best, because you retain the juice and get a more even cook on your meat.

Completely flat? Of course not. I make them into a ball like you describe, and then when I lay them on the grill I press down lightly just to make them slightly flatter. No juice escapes the patty at this point, and I never press on them again as they're cooking.

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:20 pm 
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theplatypus wrote:
tragabigzanda wrote:
theplatypus wrote:
tragabigzanda wrote:
NEVER press them down on the grill/griddle. That's an amateur move.

I just meant the initial press, yanno? When you're laying 'em down.


I'm skeptical of this "initial press." Do you mean you go for a flat patty? A flat patty is a bad patty, because A) you're pressing all the juice/flavor out of the meat, and B) by making a more dense burger, you have to overcook the outer part to get the center to ideal temp. A loose fist-shaped ball is best, because you retain the juice and get a more even cook on your meat.

Completely flat? Of course not. I make them into a ball like you describe, and then when I lay them on the grill I press down lightly just to make them slightly flatter. No juice escapes the patty at this point, and I never press on them again as they're cooking.


Sounds like you're basically doing the same thing as the thumbprint that I do. I was taught the thumbprint is better than a full-press, because it makes the burger retain it's shape without putting undue pressure on the rest of the meat...But ours are probably similar.

I used to try all sorts of added junk: egg, bread crumbs, peppers and onions. But I've learned that primo meat with minimal prep is best, then you can dress it up however you want.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:29 pm 
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Nice. I will try the thumbprint thing next time.

This thread idea came from watching a Gordon Ramsay video where he put a bunch of stuff (onions, Worcestershire sauce, dijon mustard, a bunch of other things) into the meat and wondering if I was missing out.

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:41 pm 
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theplatypus wrote:
Nice. I will try the thumbprint thing next time.

This thread idea came from watching a Gordon Ramsay video where he put a bunch of stuff (onions, Worcestershire sauce, dijon mustard, a bunch of other things) into the meat and wondering if I was missing out.


I don't think you are, but Gordo might disagree.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:49 pm 
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I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 8:58 pm 
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I go to a "Hispanic" grocery store chain here to get a fattier beef blend for burgers.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 9:45 pm 
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yeah, gotta have a little fat in there. And worcestershire


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 9:45 pm 
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turned2black wrote:
I go to a "Hispanic" grocery store chain here to get a fattier beef blend for burgers.

I love a good super mercado


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 9:46 pm 
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i just use salt, pepper, and a little worcestershire sauce

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 9:50 pm 
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doug rr wrote:
I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend


It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 9:52 pm 
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tragabigzanda wrote:
doug rr wrote:
I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend


It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...

have you ever made a hamburger ice cream?

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 9:55 pm 
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tragabigzanda wrote:
doug rr wrote:
I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend


It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...

Huh? All I ever see anymore is 80/20

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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 10:05 pm 
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lennytheweedwhacker wrote:
tragabigzanda wrote:
doug rr wrote:
I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend


It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...

have you ever made a hamburger ice cream?


Gross, Lenny! But I am making key lime pie, banana pudding, and chocolate ice cream for a little get-together this evening. If you leave now we'll save you some.

E.H. Ruddock wrote:
tragabigzanda wrote:
doug rr wrote:
I always use at least 20% fat..usually just salt..every so often I will put in some worcestershire...there is a local butcher I go to sometimes that makes a good 73/27 blend


It's difficult to even find a pre-made burger blend with more than 15%. I really need to buy my own meat grinder...

Huh? All I ever see anymore is 80/20


Man, all I ever see is 85/15. Only way I can find 20% is if I ask a butcher to grind it for me, and there are no proper butchers where I live, so I'd rather buy the 85/15 pre-made grass fed stuff rather than have the supermarket make me 80/20 of grainfed meat.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Fri February 05, 2016 10:14 pm 
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If the meat is quality, salt is all you should consider adding.


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 Post subject: Re: Burger patties. Share your recipes.
PostPosted: Sat February 06, 2016 6:45 pm 
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salt leaches juice out of the meat as it cooks, I never use salt until it's done.

I usually settle for spicy A-1 sauce in the hamburger meat and slap it on the grill, but I've used some 'off the internet' type spice mixtures that worked nicely too.

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