Question of the Day: What's your burger style?
What do you do to your burger that makes it your unique style? Different meat combos? Fillings? Toppings?
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18 Comments:
I make my burgers almost like meatloaf, but with no bread brumbs. I use one egg per pound of meat, Lawry's seasoning, a bit of chopped onion, and a sprinkle of worcestershire sauce. I mush that all up, and then make 'em into patties. Num Num!
skigil at 9:44AM on 05/15/07
As little as possible to the meat itself. No adding ingredients. Form the patty gently, about a 1/3 of a pound. The more you play with it the more dense it becomes. Salt and pepper then grill to medium rare over charcoal. Toppings, american or pepper jack cheese, Red onion slices, tomato if in season. Maybe a pickle on the side. A toasted bun is a must. Roasted green chile strips are also great.
Colorado Jim at 9:50AM on 05/15/07
I sautee chopped onions first til browned, then add them gently into the ground beef or turkey with sea salt, lots of freshly ground black pepper, and maybe some dried shallot powder, poultry seasoning, sweet paprika or Old Bay seasoning. Form loosely.
Once I have it browned, I sometimes add a few splashes of soy sauce on the top, flip it and continue cooking with the soy sauce permeating the meat. It adds a hint of darkness and a salty caramelly tang to the burger.
I think the right bun is crucial. I like a ciabbati roll that stands up to the meat, or a whole wheat English muffin, both warmed and toasted in the skillet in the meat juices. That's it - meat and bun. No condiments, and no cold lettuce and tomato that warm up and don't have good mouth-feel while also cooling the meat.
Livingtoeat at 10:45AM on 05/15/07
My last few burgers have been mini burgers.. Make square patties and cook with onions, serve on those little martin potato rolls.. But James Beard had a recipe for making burgers where he would add cream to the meat before shaping.. How could that not be good.. I want to try that next time..
NYBITECLUB at 10:52AM on 05/15/07
Didn't we cover this just a week or two ago? Or am I hallucinating again?
Barbara Hanson at 11:39AM on 05/15/07
Onions are a must - -either fried or caramelized.
I don't like ground beef for my burgers so normally choose buffalo or lamb instead. A minty mayo goes great with the lamb and I like BBQ sauce on my buffalo.
pezbabypez at 11:53AM on 05/15/07
If I'm buying preground meat from the grocery, I'll buy a package of chuck and a package of sirloin. Then I take a chunk of chuck, shape it with a dimple in the middle, where I put some sirloin and form the patty around it. Then when I grill it medium, the chuck cooks and the tastier sirloin in the middle stays nice and rare. The fat from the chuck also keeps the sirloin from drying out if I cook it a little too long.
josh! at 12:23PM on 05/15/07
Insane:
http://offthebroiler.wordpress.com/2007/02/05/picnic-episode-iii-rendevous-at-burger-mountain/
old school:
http://offthebroiler.wordpress.com/2006/11/07/bad-weather-novemburger/
jperlow at 12:42PM on 05/15/07
BaHa - I was thinking the same thing!
ceforrester at 1:30PM on 05/15/07
ANIMAL STYLE!
à la mode at 2:24PM on 05/15/07
If grinding my own, ground chuck (otherwise 80/20 ground mix).
No seasoning. Fried in a cast-iron skillet in a bit of bacon grease . . . finishing off with a slice (or two) of Kraft "plastic" cheese.
Dressed with a thick slice of sweet (Vidalia) onion, ripe tomato, 2 slices of bacon.
When time and hunger pangs permit --- some sauteed mushrooms.
Okay, I'm outta here . . . to fix burgers for an early dinner!
DocChuck at 2:29PM on 05/15/07
Yeah, I asked a similar question the other day, as to what folks like on their burgers. Maybe that is a bit different than what your own style might be, eh?
LunaPierCook at 2:35PM on 05/15/07
Yah. We did cover similar ground, BaHa & LunaPier. Sorry about that. Every day for me is pretty much burgertime, so I spaced the fact that we talked about this subject already when promoting this to QotD this morning. I should have merged these two threads. Less redundant QotD tomorrow, I promise!
Adam Kuban at 5:21PM on 05/15/07
I was away for a few days, and had no access to a computer, so I missed the burger question. I guess I owe you guys something more unique. Sorry for the faux pas!
Mich23 at 5:42PM on 05/15/07
No, don't think that, Mich23! Feel free to ask questions, etc. It's sometimes difficult to find older threads, something we're aware of and are working to address. So you might have missed the earlier burger discussion. I should have remembered it and merged these threads.
Adam Kuban at 6:18PM on 05/15/07
Further to what Adam wrote, I'm still curious about this even after my first thread vanished into the midsts. There are far too many possibilities for answers to simply say, "You shouldn't have asked that". Mich23, these answers are unique, so that's really what matters.
Adam (and the rest), maybe some Frequently Asked Questions somwhere? I'm sure there are plenty!
LunaPierCook at 7:54PM on 05/15/07
I didn't answer the question the first time around, so I'll chime in now. I love stuffed burgers. Last night for dinner I made a cheddar stuffed, using Yancey's Fancy sharp cheddar in the middle with diced onion. I topped the burger with more sharp cheddar at the end of cooking, and dressed it with Marzetti's Baja Ranch salad dressing. I also like to sprinkle bbq seasoning on the burger before grilling sometimes too. As far as the beef...I prefer 80/20 fresh beef myself....frozen just isn't the same!
mepolo at 9:40AM on 05/16/07
We make sliders at home - Mix a pound of ground round with a pound of ground sirloin, chop fresh garlic, a pinch of salt and pepper. Serve on fresh bakery rolls - my fiance piles on pickles, but I just use ketchup and mustard. Make this if you have guests, otherwise you'll be eating burgers for a week!
anastasia7173 at 11:01AM on 05/16/07