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I Need a burger recipe!! - Page 2

post #16 of 28
7/4/08 at 3:38pm
Quote:
Originally Posted by Despos View Post
First thing is the meat you use. 80% meat, 20% fat makes the best burger. You don't need to do anything to make it taste good just salt & pepper.
Agreed, but it also helps if the meat is freshly ground as this gives the best consistency. And use your thumb to make a dent in the middle of each one. This keeps them flat without pressing them with a spatula (which dries them out).
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post #17 of 28
7/4/08 at 3:42pm
Quote:
Originally Posted by VKK3450 View Post
No shit eh? Duck Fat?

I have a jar in the fridge from the last duck I roasted....

I love using it when roasting potatoes, but if I can use it in burgers to...

K

If you have very lean meat and get it hand ground - important that it is not too overground, duck fat/ghee etc can work wonders.

At one time, I would take off the layer of oil that solidifies on top of Korma or Nihari in the refrigerator and use it to fry jalapeno omelets or add it to roasting potatoes.

If you have a dish that had safron in it, the oil has the flavour infused. Have to use it sparingly as the saffron can be overbearing in larger proportions.

No longer, am I allowed to harvest, store and use these flavourful oils as they have been deemed a process that is hard to manage and also bad for my not too svelte figure.
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post #18 of 28
7/4/08 at 6:30pm
A really simple thing to do is to get chop up some vidalia onions, garlic, and maybe some kind of herb and mix it in with the meat. A bit of salt and pepper or something else (i have a homemade seasoning mix with a bunch of stuff i use) or a bit of liquid seasoning (worschestier and soy or some mix). Make patties, and cook. There are plenty of things you could do though.
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post #19 of 28
7/7/08 at 3:33pm
Here is a beast burger idea.

Get some really good ground beef or have your butcher grind some for you. 4lbs
serves 4

salt
pepper
porcini mushrooms ( dry)
goat cheese
garlic powder

get a food processor and grind up about 1/2 cup porcini mushrooms

mix all ingredients together except goat cheese

seperate into 4 patties in the center put the goat cheese
Broil over high heat to desired temp
serve on brioche bun with lettuce and tomatoe
KILLER!!!!!
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post #20 of 28
7/7/08 at 7:43pm
Quote:
Originally Posted by Denimbar View Post
Here is a beast burger idea.

Get some really good ground beef or have your butcher grind some for you. 4lbs
serves 4

salt
pepper
porcini mushrooms ( dry)
goat cheese
garlic powder

get a food processor and grind up about 1/2 cup porcini mushrooms

mix all ingredients together except goat cheese

seperate into 4 patties in the center put the goat cheese
Broil over high heat to desired temp
serve on brioche bun with lettuce and tomatoe
KILLER!!!!!

Are you eating for two? 16 oz. burgers, with fillings, toppings, and buns!
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post #21 of 28
7/7/08 at 8:30pm
Thread Starter 
Just a quick thanks for all the replies. Burgers turned out great. I sauteed some onions and garlic which got thrown into the mix with various herbs, a lot of pepper, wostershire sauce, and a bit of bacon salt. Made them smaller than usual so that guests could graze on everything. Hamburgers, Chili Cheese Dogs, Grilled Chicken Quarters, Shitload of Ribs (alton brown style but with my own BBQ sauce), sausages, Wings, Potato Salad, etc, etc... Nothing fancy. This was supposed to be a good ole 4th of July party. Repping in the UK.

Fired up the grill at 2, and threw stuff on over the course of the day so that people grazed without becoming either hungry or full. Had about 25 people over, which is a lot for a central London apartment. Party ran until about 2 am with multiple restocks on the booze.

K
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post #22 of 28
7/7/08 at 8:33pm
I made a really great burger this afternoon. 80/20 ground beef, pepper, some olive oil prior to grilling. Two slices of extra sharp Vermont cheddar and some lettuce/tomato...sublime.
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post #23 of 28
7/7/08 at 8:41pm
Quote:
Originally Posted by Connemara View Post
I made a really great burger this afternoon. 80/20 ground beef, pepper, some olive oil prior to grilling. Two slices of extra sharp Vermont cheddar and some lettuce/tomato...sublime.

Conne knows his meat!

(sorry d00d. so bored)
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post #24 of 28
7/7/08 at 9:08pm
No it serves 4 one pound for each person before cooking.
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post #25 of 28
7/7/09 at 8:39pm
(resurrecting thread with additional recipe)

This burger recipe is a veteran of many parties. It's labeled "top secret" to the guests - as they will rave about it and ask you what is in them.

Take meat and before cooking mix in:

- Ketchup
- Mustard
- BBQ sauce
- Pepper
- Salt
- A1 sauce
- chopped green onions (optional)

Just some of each - how much depends on how much meat you have of course. You don't want soup, obviously, so go slow and add more as you go, but don't go too far.

Make TWO thin patties for each burger. Make a secret indentation in one the bottom one in the middle - and put a tiny dollop of sour cream there, plus a few chopped green (or reg. raw if they want) onions and/or bacon bits if you wish. Put the 2nd pattie on top of the first, pinch down edges to "weld" the burger shut, just in case.

Grill as normal, but they are a bit delicate, so try not to manhandle them too much.

I guaranty people will rave about the burgers.
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post #26 of 28
7/9/09 at 11:16am
Bobby Flay did an awesome Cuban Burger on the grill on his old "Grillin and Chillin" show. He got Brioche buns, added ham and swiss on top of the burger, with yellow mustard and pickles. Then he used a brick wrapped in foil to press it on top of the grill. It looked AWESOME.
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post #27 of 28
7/9/09 at 12:26pm
Quote:
Originally Posted by ChicagoRon View Post
Bobby Flay did an awesome Cuban Burger on the grill on his old "Grillin and Chillin" show. He got Brioche buns, added ham and swiss on top of the burger, with yellow mustard and pickles. Then he used a brick wrapped in foil to press it on top of the grill. It looked AWESOME.

I really get disgusted when these stupid celebrity chefs use Brioche. First off, Brioche is too sweet, not to mention too substantial to let the meat shine. Any person that does burgers knows this. I would recommend a potato roll. Or even a kaiser roll.... but no Brioche. For the meat itself, I know the plain old 80/20 beef/fat ratio is key and just simple salt and pepper is perfect but a bit boring so I don't mind all these additions to the meat but stop using the damn brioche. Any person on tv that recommends brioche for burgers should be shot.


For the meat mixture, I recommend using chuck shoulder, some cheap cut of sirloin and brisket or flank. Each adds it's unique flavor and texture. If you want to lighten the texture of the burger, use crumbled hard tofu. It will look like fat when mixed with the raw meat and you will never see it when it's cooked. I found this keeps the burger moist and juicy.
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post #28 of 28
7/9/09 at 12:28pm
My memory could be off... it was years ago that I saw it... but the bread has to be soft and dense to press correctly. I suppose if you have access to Cuban bread and you don't mind a square burger, you could use that.
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