How do you prepare the perfect burger patty?

shaggy · 05-26-2009, 05:11 PM

quick and easy,,,,,mix in a bit of relish and some bread crumbs to make it not so mushy

JE3146 · 05-27-2009, 09:01 AM

Quote:

Originally Posted by shaggy

quick and easy,,,,,mix in a bit of relish and some bread crumbs to make it not so mushy

What no bacon?

acarr · 05-30-2009, 12:35 PM

Quote:

Originally Posted by JE3146

What no bacon?

I can't believe it's not bacon...baconaise

cort · 05-30-2009, 01:00 PM

1. Get in car
2. Go to In N' Out
3. Enjoy

Cant beat it.

I add chopped onion and garlic to some 80/20 ground beef and form some large patties. I let them sit in the fridge for an hour or two so they hold their shape. I rub the patties in mustard and then coat them in my favorite seasonings. This helps form a nice crust on the outside of the burgers and helps seal in all the juices. If you dont like mustard dont worry you cant taste it at all but it works very well to hold on your seasonings. You can really tatse your seasoning this way much better than you can if you mix it in the beef

As far as what seasonings to use it all depends what you are going for. If I am making my famous BBQ burgers I use a basic BBQ rub type of seasoning and top off the burger with some sharp cheddar and a handful of fried onion straws.

Throw the patties on the grill and try to flip only once. A few minutes on each side is all that is needed.

Try it you will like it.

SteveDMatt · 05-31-2009, 06:37 AM

My butcher makes my burgers for me. You can get them fresh or fr**en (no flames please). Of course I buy them fresh when I can. I usually call and ask when they will have them fresh. Always important to have a good relationship with your butcher.

Anyhow, they use 75/25 black angus chuck for the ones I like the best. A little salt and pepper, cooked to mid-rare. Done.

yourchoice · 06-02-2009, 07:03 AM

Quote:

Originally Posted by gpugliese

The less manhandling of the beef the better, and never ever press when on the grill!

Both of these points are soooo true. Almost falling apart when you flip them is best IMO

Quote:

Originally Posted by SteveDMatt

My butcher makes my burgers for me. You can get them fresh or fr**en (no flames please). Of course I buy them fresh when I can. I usually call and ask when they will have them fresh. Always important to have a good relationship with your butcher.

Alright Steve, I must ask...who's your butcher? If he's quasi-close I may have to check him out!

SteveDMatt · 06-02-2009, 02:30 PM

Quote:

Originally Posted by yourchoice

Alright Steve, I must ask...who's your butcher? If he's quasi-close I may have to check him out!

Joe Butcher shop in Vineland. Quite a distance from you, but maybe worth a trip. Another good one is Bringhurst in Tansboro (just south of Atco).

Kreth · 08-14-2009, 10:49 AM

Here's a trick I got from America's Test Kitchen on PBS:
Take one slice of white bread for about each 1 1/2 lbs. of beef. Remove the crusts and dice the remaining bread. Add enough milk to make a panade (thick paste). Add A-1 or Worcestershire and spices. I usually use garlic and pepper, maybe curry if I want a little kick. Mix the panade thoroughly with the ground beef. The panade acts as a binder to replace some of the fat that drips out, and the A-1 or Worcestershire replaces some of the flavor lost with the fat. You can grill these to a nice thick crust, and they'll still be very moist inside.

Edit: I see someone else already mentioned this. Doh! I didn't read the whole thread...

05-26-2009, 05:11 PM	#1
shaggy just pokin around..... Join Date: Oct 2008 Posts: 505 Trading: (4)	Re: How do you prepare the perfect burger patty? quick and easy,,,,,mix in a bit of relish and some bread crumbs to make it not so mushy

05-30-2009, 01:00 PM	#4
cort ◤◢◣◥ Join Date: Oct 2008 First Name: Gary Posts: 4,478 Trading: (41)	Re: How do you prepare the perfect burger patty? 1. Get in car 2. Go to In N' Out 3. Enjoy Cant beat it. I add chopped onion and garlic to some 80/20 ground beef and form some large patties. I let them sit in the fridge for an hour or two so they hold their shape. I rub the patties in mustard and then coat them in my favorite seasonings. This helps form a nice crust on the outside of the burgers and helps seal in all the juices. If you dont like mustard dont worry you cant taste it at all but it works very well to hold on your seasonings. You can really tatse your seasoning this way much better than you can if you mix it in the beef As far as what seasonings to use it all depends what you are going for. If I am making my famous BBQ burgers I use a basic BBQ rub type of seasoning and top off the burger with some sharp cheddar and a handful of fried onion straws. Throw the patties on the grill and try to flip only once. A few minutes on each side is all that is needed. Try it you will like it.

05-31-2009, 06:37 AM	#5
SteveDMatt I can't think of anything Join Date: Oct 2008 First Name: uhhh, Steve Location: Southern NJ Posts: 78 Trading: (5)	Re: How do you prepare the perfect burger patty? My butcher makes my burgers for me. You can get them fresh or fr**en (no flames please). Of course I buy them fresh when I can. I usually call and ask when they will have them fresh. Always important to have a good relationship with your butcher. Anyhow, they use 75/25 black angus chuck for the ones I like the best. A little salt and pepper, cooked to mid-rare. Done. __________________ Cigar Asylum Rocks!

08-14-2009, 10:49 AM	#8
Kreth Ronin smoker Join Date: Jan 2009 First Name: Jeff Location: Oneonta, NY Posts: 3,620 Trading: (14)	Re: How do you prepare the perfect burger patty? Here's a trick I got from America's Test Kitchen on PBS: Take one slice of white bread for about each 1 1/2 lbs. of beef. Remove the crusts and dice the remaining bread. Add enough milk to make a panade (thick paste). Add A-1 or Worcestershire and spices. I usually use garlic and pepper, maybe curry if I want a little kick. Mix the panade thoroughly with the ground beef. The panade acts as a binder to replace some of the fat that drips out, and the A-1 or Worcestershire replaces some of the flavor lost with the fat. You can grill these to a nice thick crust, and they'll still be very moist inside. Edit: I see someone else already mentioned this. Doh! I didn't read the whole thread... __________________ Cigarette-free since January 2010 Last edited by Kreth; 08-14-2009 at 10:58 AM.