Hamburgers

[Triax]

Hello this is my first post - I was curious if anyone had any great gourmet hamburger recipes?

[jeff]

Pick up some sirloin steak and beef chuck, both trimmed so there's not to much fat.
1 part and 1 part.

Either ask the butcher to grind it up for you, or put it in a food processor, and pulse 5-6 times till the meat is nice and ground.
With as little work as possible form the patties, over working can cause it to become too dense. When forming the patties also push down slightly on the center, when the burger cooks the centers will rise and cause the burger look like a big meat ball, if you push down the middles it will help prevent that.

Put a good amount of kosher salt on them and call it a day.

If you want to make a simple burger with preground meat (you really should grind it yourself...) anywho, if you want one check out. http://www.foodlocker.com/liqsteakseas.html This stuff can be found at "some" local stores across the country, I believe food lion (aka bloom) has it.

Form your burgers once again working the meat as little as possible and pushing in the centers. then put the dale's stuff on the meat.
keep in mind the dale's stuff has soy sauce in it so there's no need for salt.

burgers are easy. a great burger has very little added to it spice wise "salt" and is over over worked or over cooked.

[nperkins]

I have gone and crumbled up cooked bacon and put that in instead of salt as well...

[Dustin_m]

I like to season my burgers. I use A1 sauce, Green onions, salt, pepper, a little garlic powder. thats about it. I usually use that, and everyone i have cooked them for loves them.

[nperkins]

soudns good, but A1 = made to make bad meat taste meteoker.

[Dustin_m]

Originally Posted by nperkins

soudns good, but A1 = made to make bad meat taste meteoker.

maybe on steak, but in the burger it tastes great when its cooked w/ it. You don't really even have to use A1, just any store brand steak sauce will do.

[jeff]

Originally Posted by Dustin_m

maybe on steak, but in the burger it tastes great when its cooked w/ it. You don't really even have to use A1, just any store brand steak sauce will do.

But there's the problem, if you make a burger right it's made from good cuts of steak and freshly ground.
If you go to a store that cuts their own meat and they sell a lot of good cuts of meat, chances are most of their store ground meat is also a higher quality beef.

If you buy pre packaged beef that is ground and wrapped then sent in from another place, then cook that sucker WELL DONE and cover it in A1 sauce.

If the meat is no doubt fresh and ground from good meats (like it SHOULD be done) then cook that sucker med/rare and call it a day!

[jeff]

p.s, the spice mix I use on my steaks is also good on burgers, just go light.

Mix

1 tsp Kosher Salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cumin
1/8 tsp white pepper

That should make enough for 4-5 burgers if not more.


just remember fresh ground beef, cook med/rare and spice it lightly from juts salt to a mix like I just listed.

p.s dont forget to NOT over work the meat, form the beef just to the point where it stays together.

[Dustin_m]

Originally Posted by jeff

But there's the problem, if you make a burger right it's made from good cuts of steak and freshly ground.
If you go to a store that cuts their own meat and they sell a lot of good cuts of meat, chances are most of their store ground meat is also a higher quality beef.

If you buy pre packaged beef that is ground and wrapped then sent in from another place, then cook that sucker WELL DONE and cover it in A1 sauce.

If the meat is no doubt fresh and ground from good meats (like it SHOULD be done) then cook that sucker med/rare and call it a day!

Yeah, i agree. I worked at Vons in the meat dept. for a while, and the stuff that was in the meat case was ground sirloin, but we would have people bring up all sorts of different cuts for us to grind. Usually if i am cooking for for than just a couple people, i get the 10% or 15% stuff that is ground in the store, but wrapped, because its cheaper. I usually season that stuff like i said. If its just for me and maybe one more, i'll go w/ the better meat, and just stick to light salt and pepper on it, nice and thick, cooked medium.