The Perfectly Moist Hamburger Recipe

[JamesN]

Hi guys,

Probably my top favorite foods of all time! Considering I eat and have lived in other countries, that's pretty insane. I've eaten at a lot of hamburger joints in San Francisco and the Bay Area-- Burger Joint, In n Out, Hooters(yea they have decent burgers) (can't stand Burger King or McDonalds), a joint near Potrero Hill was where I had my first Gorgonzola burger, ( that's where it all really started for me, the love of burgers, gourmet burgers), Fuddruckers, A few gourmet places in Berkeley, and a joint called Val's where I tried aged burgers for the first time!, so I'm wondering for your burger lovers out there...do you have the perfect recipe for a moist, grilled burger, I mean one that has just the right amount of juices flowing out without making the bun soggy, yet retains all the goodness of
natural meat flavors and smoky sensations?

Oye!

I'd much appreciate any recipes you've actually tried!

JN

 

[roadfix]

Use ground chuck with high fat content. Lean ground beef make chitty burgers.

 

[niquejim]

I've been trying all kind of different mixtures til I got the "perfect" burger. So far the best is equal parts brisket, sirloin and chuck short ribs ground fresh right before shaping and grill or (preferably)griddle in a searing hot cast iron skillet to med-rare with only S&P for seasoning.
This is the tastiest, juiciest, all around best burger I've ever had

 

[Chief Longwind Of The North]

Chuck, combined with sirloin will give you sufficient fat to keep it juicy with sirloin giving in a more intense beef flavor. To keep it moist, without changing the flavor, you should have about 80% lean to 20% fat, or even 75/25. Add one medium raw egg to a one pound of the raw burger. It will cause the burger to hold the moisture without changing either the texture or flavor. Season the meat on the outside as it's cooking with S&P to taste. It is absolutely best if freshly ground and served medium rare. Top with a grilled portabello mushroom cap that has had olive oil drizzled into the gills.
Yum!

Seeeeeya; Goodweed of the North

 

[bakechef]

A trick that I learned from Cook's illustrated, is to make a panade from a slice of white bread and a little milk. This helps the burger stay juicy even when cooked well done, and doesn't change the flavor.

Here is the recipe. I always make the panade, but often flavor it my own way.
http://www.jasminenjason.com/recipes/Main Courses/Beef/Well-Done Hamburgers on a C...pdf

 

[qmax]

Maybe I am a bit of a purist when it comes to burgers, but I buy a chuck roast, use a food processor to get it somewhat of a coarse grind, using every bit of fat that comes with it, and salt and pepper only. Absolutely nothing else, no fillers of of any type.

Grill to a medium rare,never more, and I have always had juicy, tasty burgers.

 

[JamesN]

Hi guys,

Really good tips, I'm going to update this thread and see how it goes.

Thanks a lot guys!

 

[fjchairul]

Wow nice recipe. ill go back and try those

 

[niquejim]

Remember, DO NOT salt the meat before they are shaped as it changes the texture of the meat. Salt goes on the outside only!

 

[forty_caliber]

Some great ideas. Will have to try fresh ground chuck.

The burgers that my family keeps asking me to make will make the burger purists cringe...here goes anyway.

2 pounds of 80-20 ground beef
1 egg
1 cup rolled oats
1/2 envelope of French Onion Soup mix
2 teaspoons Worcestershire sauce.

Combine all ingredients in a mixing bowl and mix together. Form into patties grill.

.40

 

[Selkie]

Don't pepper the patty until it comes off of the grill. Burnt pepper is bitter.

 

[Mimizkitchen]

Anything 80/20 salt and pepper then grill, when you start adding things it's called meatloaf... Period...