"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-28-2013, 07:40 PM   #1
Assistant Cook
 
Join Date: Sep 2013
Location: Wisconsin
Posts: 1
Hamburger, recommendations please

I'm looking for good hamburger recipes and cooking techniques. I've tried ground round, beef and sirloin, pre frozen patties and even Philly Gourmet burgers from my local grocery store, but they don't taste as good as what I can buy at a local bar or car shows that I go to. I've cooked them on my Foreman grill and even on a regular propane grill.

__________________

gransport3800 is offline   Reply With Quote
Old 09-29-2013, 07:33 AM   #2
Executive Chef
 
Hoot's Avatar
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
Howdy!
Welcome to D.C.!
You can add almost anything to ground beef, but you need to start with good quality beef. I prefer ground chuck. True, it likely ain't the most healthful, but it makes great burgers. If your neighborhood permits it, you might try cooking your burgers over a open fire. Otherwise, I recommend charcoal over the Foreman grill or propane, but that is just my preference. You can devise a way to support a grate over the fire, such as a couple of cinder blocks and the grate from most any kind of grill.
One tip to remember: Don't press the burgers down with your spatula during cooking. Your burgers will probably cook faster but they will be dry.
Take a look here for some ideas. You are only limited by your imagination.
Burger Recipes
__________________

__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 09-29-2013, 08:23 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I had some of the best burgers I've ever eaten last Fall at an aspirin shoot. The guy in charge of the burger added seasoning salt, Worcestershire and MSG. But I really think that it being 45F outside and blowin' like the dickens, coupled with somebody else was cooking them made them taste extra special. I haven't been able to replicate them.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-29-2013, 08:29 AM   #4
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,332
You can kill two birds with one author, Marcel Desaulniers. Both your burger and chocolate cravings. "The Burger Meister" and "Death by Chocolate".
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 09-29-2013, 12:34 PM   #5
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 845
I only use Costco hamburger and usually cook at least 12 patties at a time for the two of us. We eat two, and I freeze the rest. With this method my only goal is for a good, doesn't have to be like a fabulous $15 burger, just good. I usually reach that goal simply by wrapping the burger with sandwich wrap paper. (even the microwaved ones) Just a few seconds improves the burger. Ditto almost any other sandwich. Sandwiches like to be swaddled.
Oldvine is offline   Reply With Quote
Old 09-29-2013, 04:35 PM   #6
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,453
70% fat free ground chuck, preferably ground at home. Form patties, do not press too hard, just firm enough, season in both sides with the seasoning you like. Preheat the grill so it is hot then cook on both sides. Do not overcook. Use good buns, sometimes good bun can make even bad hamburger good. Add whatever you like: cheese, lettuce, tomatoes, fried mushrooms (my favorite), onion, sauteed onions, pickle. Well, you get the picture.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-29-2013, 06:02 PM   #7
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,793
I get 1/3 pound hamburger patties from Omaha Steaks. I can fry them in a skillet, grill them on my George Foreman, toss them on the gas grill, or broil them in the oven, then I add bacon strips and jalopy pepper slices on top, melt real cheddar cheese slices on top of that to hold the bacon and peppers in place, and let it rest for 10 minutes. I put the burgers on a fresh whole grain bun with ketchup and mustard on the bottom and chipotle mayonnaise or thousand island dressing, lettuce and tomato on top. For friends I can add sliced red onion, but onions and I have a mutual non-aggression pact, so there's never any onions on mine.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 09-29-2013, 07:10 PM   #8
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,133
Ground chuck patties seasoned simply with S&P and grilled on a screaming hot charcoal hibachi are da bomb. Best burgers in L.A.
roadfix is offline   Reply With Quote
Old 09-29-2013, 07:27 PM   #9
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,726
Grind your own. Chuck makes great burgers.

I use salt and cayenne on mine usually. Grill em on a very hot grill...

And as Charlie pointed out, a great bun elevates a burger.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 09-29-2013, 08:46 PM   #10
Assistant Cook
 
Join Date: Sep 2013
Location: Melbourne
Posts: 2
Send a message via Skype™ to Lindacargillselfe
Adding some fresh parsley and finely chopped garlic is a great way to produce a tasty burger! Using freshly ground mince with some fat content definitely produces the best results.
As CharlieD says don't press the burger down when its cooking, best to press it down fairly flat before you put it on to cook, that way it will cook through and stay moist.
Lindacargillselfe is offline   Reply With Quote
Old 09-29-2013, 10:24 PM   #11
Assistant Cook
 
Join Date: Apr 2011
Location: Lake Elmo, MN
Posts: 3
About once a month I bring my Weber (Genesis) gas grill to work and cook lunch for my coworkers. My burgers are extremely popular, so I have some credibility on this topic.

1) Gas grills with "flavorizer" bars (like Weber) are better for cooking burgers than charcoal grills. I think it's because the water vapor given off when burning gas helps keep the burger juicy. Let me know if you want a more detailed (technical) explanation of the difference between charcoal and gas grilling.

2) I use 80% ground beef. Leaner ground beef doesn't have enough fat for a good, juicy burger.

3) The only seasoning I use is a slight dusting of Lawry's Seasoned Salt followed by a heavier amount of course ground black pepper.

4) Muenster is the best cheese to use for cheeseburgers. When I cook burgers for a crowd, the most frequent question I get is "What kind of cheese do you use?" This may be the most important point.

5) Use a premium grade bun. I like Brownberry brand (which may be regional) onion buns and whole wheat buns.

6) If cooking burgers in a skillet, put a couple onion slices in with the burgers and make sure the onion slices are cooked in the grease given off by the burgers. Onions cooked in hamburger fat are amazing!

My favorite burger is a grilled Muenster cheeseburger on a premium bun topped only with mayo and a tomato slice; simple but very good. I hope this helps.
Grill with Bill is offline   Reply With Quote
Old 09-30-2013, 04:54 AM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Whether it is ground chuck or top sirloin I always add 1/8-1/4 cup of milk to ground beef. The enzymes in the milk helps tenderize the meat and keep it juicy. I also make a slight indention in the middle top of the raw burger. Just press it lightly with your thumb. It prevents the burger from developing a hump in the middle, thus the additions and the bun sit on the burger better.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-30-2013, 07:06 AM   #13
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,726
Quote:
Originally Posted by Grill with Bill View Post
About once a month I bring my Weber (Genesis) gas grill to work and cook lunch for my coworkers. My burgers are extremely popular, so I have some credibility on this topic.

1) Gas grills with "flavorizer" bars (like Weber) are better for cooking burgers than charcoal grills. I think it's because the water vapor given off when burning gas helps keep the burger juicy. Let me know if you want a more detailed (technical) explanation of the difference between charcoal and gas grilling.
Combustion always results in water, gas is wetter than charcoal but charcoal will release water vapor as well. The "flavorizer" bars tend to vaporize fat.

Quote:
Originally Posted by Grill with Bill View Post
2) I use 80% ground beef. Leaner ground beef doesn't have enough fat for a good, juicy burger.
I disagree. Leaner ground beef is less tolerant of overcooking and staying juicy though.

Quote:
Originally Posted by Grill with Bill View Post
4) Muenster is the best cheese to use for cheeseburgers. When I cook burgers for a crowd, the most frequent question I get is "What kind of cheese do you use?" This may be the most important point.
I disagree. Cheddar, especially a nice moderately sharp one is best. I particularly favor Boars Head Vermont sharp.

Quote:
Originally Posted by Grill with Bill View Post
5) Use a premium grade bun. I like Brownberry brand (which may be regional) onion buns and whole wheat buns.
Love a good onion bun. Any good bun should work, depending on preference. Not a fan of whole wheat myself, but if you like it then that's the choice.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Tags
hamburger, other

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





All times are GMT -5. The time now is 04:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×