"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 04-19-2010, 01:10 AM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,692
did you ever have a lamb and beef burger? about a 70/30 ratio does the trick, respectively. it's especially good for people who kinda like lamb, but not when it's too gamey.

my second fave is ground bison, third would be 85% ground chuck. occasionally, i'll douse my burgers with maggi sauce instead of just salt. i know it's msg, but i'm not sensitive to it so it adds flavour.

and lately, we've become addicted to boursin cheese on top. mmmmmm, boursin burgers.

the only way i'll eat a turkey burger is if you add breadcrumbs, milk, grated locatelli, savory, parsley, and ketchup. that's pretty much my turkey meatball recipe, so it doesn't seem right to call it a burger.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 04-19-2010, 07:04 AM   #12
Senior Cook
 
BigAL's Avatar
 
Join Date: Jan 2008
Location: W.KS
Posts: 417
Lamb sounds good. It reminds me of Diners, Drive-Ins, and Dives. If you want to see some interesting burgers watch the show or check it out on you tube.

I think it was Joes Gizzard City where Guy made a hamburger then deep fried the whole thing, bun, tomato, everything. Said it was real good and I think they added it to the menu called the DDD(triple D)
__________________

__________________
BigAL is offline   Reply With Quote
Old 04-19-2010, 07:22 AM   #13
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
The most important recipe in a hamburger is the quality of the ground beef. The quality varies from vendor to vendor. A good supplier is one that consistently supplies ground beef that is satisfactory to you. It pays to shop around untill you find one. We patronized a nearby butcher for 5 or 6 years and were quite satisfied despite their somewhat higher price. However early last year the staffing and possibly the ownership changed and the quality (taste, texture and greasiness) but not price their ground beef deteriorated. After 3 or 4 such happenings over a period of 6 months we switched to another vendor.
Years back while working in a commissary I used to operate a hamburger forming machine. The meat fed through this machine came in 50 lb boxes containing two 25 lb bags. The aroma from bag to bag of this meat was far from consistent.
__________________
justplainbill is offline   Reply With Quote
Old 04-19-2010, 07:34 AM   #14
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
I have always added garlic salt & pepper until I saw once on TV a chef added lil water to his hamburg. salt & pepper and that was it. . I tried it his way and it was the juicy burger and tasty. only make it that way now.

I love to make 2 thin patties then on one in the middle put either some blu cheese, or salsa, or mushrooms, or a slice of tomato , or cheese, then put the other pattie on top and seal the edges. grill it or pan fry --- delious.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 04-19-2010, 07:57 AM   #15
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Quote:
Fresh ground chuck....S&P.....Charcoal Grill.
Exactly! 85% ground chuck pressed to a relatively thin/large diameter disc (it will contract a bit to bun-diameter and thicken - I hate the thumb in the middle technique). Then cooked over charcoal/wood to medium-well - just a touch of pink. A buttered Kaiser roll that is grilled to crispiness.

Then condiments as one chooses.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 04-19-2010, 07:58 AM   #16
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
been using ground chevon for hamburgers for about 33 years, they make excellent tasting burgers....usually only add s&p and diced onion and garlic, and olive oil, must add oil because the meat is so lean
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-19-2010, 09:32 AM   #17
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by buckytom View Post
did you ever have a lamb and beef burger? about a 70/30 ratio does the trick, respectively. it's especially good for people who kinda like lamb, but not when it's too gamey.
Lamb? Where do you get ground lamb? Do you have to grind it yourself?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-19-2010, 09:47 AM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,339
Our market carries ground lamb in 1 pound tubs prepackaged from the processor. They store sticks a price tag on it and puts it out for sale.

You can always grab a pack of lamb stew meat and ask for it to be ground for you.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-19-2010, 09:53 AM   #19
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
I do a 75/25 mix of beef and pork occationally. It depends on what I am in the mood for. Lately I have been making chicken burgers which are 75% ground chicken breast and 25% veggies. They are good but they aren't truly a burger.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 04-19-2010, 10:02 AM   #20
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
OK, so here is me admitting that I'm a lazy burger girl. I go to the store and I buy the big angus burgers preshaped and frozen and I slap them on the barbie.

I used to make my own burgers and freeze them. Taking much care and attention to seasoning them beautifully and making sure they were "just right". My youngest daughter informed me they were not as good as the burgers from her friends house. I asked...frozen burgers. We've been doing the frozen ones ever since.

Having said that though, I am starting to feel inspired in the kitchen again and the idea of ground lamb sparked my interest. I think I'll see if I can get some and give it a go. Wish me luck.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.