How do you prepare the perfect burger patty?

[JE3146]

Great posts so far. So many variations on this, it's incredible. Can't wait to try a few of these out.

[King James]

I always use Worcestershire sauce in my burgers

[Trace63]

I always try to mix it up, but Ive used this recipe a few times and its always a hit.

1 sm Onion, chopped
1/4 ts Cayenne
~2/3 cloves of minced Garlic
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Curry powder
1/4 ts paprika
1/2 ts Dried thyme
Cheese of choice (for the middle)
1 Beaten egg
A touch of Worcestershire sauce

-Kamil

[longknocker]

"Nature's Seasoning". Has all the spices you need in one bottle!

How do you prepare the perfect burger patty?

This is how!

http://www.babysbadassburgers.com/ - Only in Los Angeles right now, sorry fellas! Do I hear L.A. herf....??

Originally Posted by thrillist.com

BBB is a new, bright pink food truck dedicated solely to the mission of delivering "amazing burgers served by hot chicks". As far as the girls, the multi-ethnic actress/student/etc crew ranges from blondes to brunettes to redheads, all dressed semi-provocatively - CLICK ME TO SEE DEFINITION OF SEMI-PROVOCATIVE DRESS -

All sandwiches are served as side-by-side sliders on Hawaiian sweetbread buns; high qual Angus beef burger options include the "Original Beauty" (Swiss/grilled onions/sauteed mushrooms/special sauce), the "Mamacita" (pepperjack/guac/tomato/grilled onions) and the aged beef/St Andre cheese/black truffle "Cougar", which you only order late night because, like, your friends totally dared you.

Originally Posted by mrreindeer

This is how!

http://www.babysbadassburgers.com/ - Only in Los Angeles right now, sorry fellas! Do I hear L.A. herf....??

I still like it that way better.

[ucla695]

Originally Posted by mrreindeer

I still like it that way better.

Dude, we're all over this. Beats the Korean BBQ taco truck hands down!!

Originally Posted by mrreindeer

Good call Kelly! By the way, have you been here yet??

Torrance Bikini Coffee Shop! http://www.bikini-espresso.com/

Dang! Now I have to try to explain this to the MRS.

[AAlmeter]

Full fat freshly coarse ground sirloin. Salt and pepper before, and a heavy dose of salt as its on the grill. I also indent the center to keep them from turning into a giant meatball while cooking (I usually do 3/4 - 1 lb each).

[ucla695]

Originally Posted by pnoon

Martini in the left hand. Spatula in the right.

Originally Posted by kelmac07

...And a nice stick in the mouth...

I like your style!!

[Starscream]

Carefully and with a lot of love.

[Wolfgang]

1. get meat
2. make patty shaped
3. put on grill
4. eat.

nom nom nom

[shaggy]

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

[JE3146]

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]

Originally Posted by JE3146

What no bacon?

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

[cort]

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]

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.

[Kreth]

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...

[fxpose]

Patties with 30% fat content makes for the best, juiciest burgers....

[ActionAndy]

I use only high quality ground champtanystropheus.

[MedicCook]

As long as it is still moo'ing it works for me.