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Old 01-05-2013, 08:17 PM   #41
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Originally Posted by Andy M. View Post
Actually that place is in New Haven. Louis' Lunch - The Birthplace of the Hamburger Sandwich

All burgers served on white bread and don't ask for ketchup, it's not allowed.
I just saw that on a food program about hot dogs, they have ketchup and will give it to you, but won't put it on for you.
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Old 01-06-2013, 02:37 PM   #42
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Try not to smoosh the burgers down while they cook. The juices run out.

Have you tried grill seasoning (i.e grill mates)? I've seen many flavors, including Mesquite. I sometimes just add worcestershire sauce & chopped onions.) You could also make your own grill seasoning, & cut out all the added salt.

Try topping your cooked bruger with a pat of butter, or compound butter, i.e. bleu/roquefort or sun-dried tomato).


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Originally Posted by mborner View Post
I've been a burger connoisseur all my life. I've had some mighty tasty burgers in my 50 years. I believe there are rules that should never be broken when preparing a great burger. I prefer my burgers grilled and I've experienced some great grilled burgers in my life. As much as I love a good burger, I just cannot seem to make a great one, myself. I've been grilling burgers for 30+ years and the closest I can get to great is just "okay". When I go out for a grilled burger they always have this wonderful, very smoky grilled flavor. It's hard to describe, really. I guess the best way to describe what my homemade burgers lack is that although they're grilled, they taste more like they're just heated up on a grill. They don't have that very important "missing" smokiness to them. When they're grilling they smell absolutely divine. They should taste like they smell but they don't.
So, here's where I've been to try to conquer the perfect burger.

1. I've tried gas and charcoal, no difference.
2. I've tried charcoal with fuel or without fuel.
3. The last grill I had had been seasoned for 10 years.
4. The grill had everything you could think of cooked on it.
5. Burgers only get flipped once.
6. I only use ground chuck.
7. I've tried ground brisket and a mixture of both.
8. I've had the supermarket grind chuck roast right in front of me.
9. I use salt and pepper only, and only after the meat hits the grill.
10. I barely knead the meat. I can still see the grinding in the beef patty.
11. I’ve cooked them from medium to burnt to a crisp.
12. I've tried adding a drop of liquid smoke to the meat (gross)
13. I've tried brushing vegetable oil and olive oil on the meat before grilling.
14. I've tried buying premium beef from a butcher.
15. I've let them sit at room temp. for 45 minutes before grilling.
16. I usually close the grill lid for the entire process but I've tried leaving it open.

I've been over to friends' houses and had grilled burgers that were absolutely fantastic. When I ask them what their secret is, they don't quite know what this smokiness is that I speak of. In other words, they aren't doing anything special.

What am I not getting, here? I just want my burgers to be better than just "okay".
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Old 10-28-2013, 12:22 PM   #43
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I too have noticed in the last several years the lack of flavor and aroma of high heat searing on both my grills. I have asked my wife on several occasion if she tasted the smoke flavor with positive results.

I am assuming my sensors (smell and taste) are getting old? I mean I cannot blame it on the grills (gas or charcoal) as I char steaks and burgers.

Maybe i could blame the meat? But I buy well marbled steaks and never make burgers with anything less than 80-20.

So I can relate to the OP. Ask someone how the food tastes before thinking there is something wrong.
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Old 10-28-2013, 12:33 PM   #44
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I put a pat of compound butter in the middle of the patty and seal the sides. Also I add about 1/8 cup of milk to the meat. The enzymes in the milk tenderizes the meat. Burgers are tasty and very moist. If I am serving a family, I saute' some onions as a side. You choice if you want them on your burger or not.
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Old 10-28-2013, 12:59 PM   #45
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I too have noticed in the last several years the lack of flavor and aroma of high heat searing on both my grills. I have asked my wife on several occasion if she tasted the smoke flavor with positive results.

I am assuming my sensors (smell and taste) are getting old? I mean I cannot blame it on the grills (gas or charcoal) as I char steaks and burgers...
I'm in the same boat. I buy the same ground meat from the same place and cook it the same way every time. I generally dress the burger the same. Sometimes it tastes like a great grilled burger and sometimes it doesn't. Go figure.
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Old 10-28-2013, 01:24 PM   #46
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As you get older, your sense of smell and taste changes drastically. As a kid, it didn't matter who made it, a burger was the best thing to eat. As you aged, your taste buds became more refined. Then when you go on meds that come with advancing years, they really screw up your taste buds.
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Old 11-27-2013, 04:01 PM   #47
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As you get older, your sense of smell and taste changes drastically. As a kid, it didn't matter who made it, a burger was the best thing to eat. As you aged, your taste buds became more refined. Then when you go on meds that come with advancing years, they really screw up your taste buds.
Actually, this was one of my biggest fears. However, even at 50, I still get that awesome bold flavor when I go out to my favorite burger joints. I've discovered that (almost) over-salting the meat really helps a lot but I still don't get that WOW, punchy, awesome smokiness. As I mentioned earlier on in this thread, I've had friends do absolutely nothing to store bought ground chuck, throw it on a $119 Charbroil grill and the results were stunning. Still trying to figure that out.
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Old 12-02-2013, 08:08 AM   #48
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Originally Posted by mborner View Post
Actually, this was one of my biggest fears. However, even at 50, I still get that awesome bold flavor when I go out to my favorite burger joints. I've discovered that (almost) over-salting the meat really helps a lot but I still don't get that WOW, punchy, awesome smokiness. As I mentioned earlier on in this thread, I've had friends do absolutely nothing to store bought ground chuck, throw it on a $119 Charbroil grill and the results were stunning. Still trying to figure that out.
I use a Webber Charcoal Grill to cook my burgers. I've found that if I want that intense grilled burger flavor, I have to use 70/30 grind, so that the fat drips down onto the charcoal, and put the lid on to concentrate that smoke, as smoke particle deposition is what gives a burger that characteristic grilled flavor. I once added extra fat, saved from a pork butt, and had so much smoke flavor that it created a very bitter and nasty burger. The 70/30 grid gives me just what I need. Also, salt seems to wake up the taste buds to other flavors, but not so much that you taste the salt. Finally, to reduce shrinkage, add one large egg to the raw burger, and mix it in. make the patties by hand, first making the burger into a uniform, 1/3 lb. ball, the flattening by pressing a little both between the palms of your hands, and pressing you thumbs against the sides to prevent the edges from splitting, turn a bit and repeat until the pattie is about 1/4 inch thick. Finally, the middle needs to be thinner than the edges so that the burger is uniformly thick when finished. The meat pulls toward the center as it cooks.

That should take care of your burger woes.

Seeeeeeya; Chief Longwind of the North
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Old 12-02-2013, 06:06 PM   #49
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I grill the burgers on a charcoal grill, using the mesquite instead of the charcoal. I mix in some au jus gravy dry mix and the dry ranch dressing mix into the burgers. These are really good! I close the top to allow for the mesquite to infuse on the burgers.

Then I saute mushrooms, and fry some bacon, and put all this on the bun with Swiss and Provolone cheese.

This is very good!

With love,
~Cat
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Old 12-02-2013, 07:40 PM   #50
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I grill the burgers on a charcoal grill, using the mesquite instead of the charcoal. I mix in some au jus gravy dry mix and the dry ranch dressing mix into the burgers. These are really good! I close the top to allow for the mesquite to infuse on the burgers. Then I saute mushrooms, and fry some bacon, and put all this on the bun with Swiss and Provolone cheese. This is very good! With love, ~Cat
Yum! Now I'm hungry Cat :9
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