67SniperHockey
Well-Known Member
Kern, sorry if I missed it but I am assuming you are using grain fed beef only?
How to make a better home cooked hamburger ?
- Thread starter Kern Dog
- Start date
- Local time
- 12:39 AM
- Joined
- Apr 13, 2012
- Messages
- 39,024
- Reaction score
- 142,499
- Location
- Granite Bay CA
Uhhh......
Son of a gun, THIS man can cook.
I tried it HIS way and holeeeeee crap, that was THE best burger that I have ever cooked.
Since I started this thread, I had two crash and burn episodes, one that was mediocre and then THIS one Friday night.
I followed Gordon's video but added onion powder. The salt and pepper, then pepper, then more pepper helped too.
I was strict about the cooking time. 2 1/2 minutes per side exactly.
The bit about adding butter, the bit about letting the cheese melt with no additional heat seemed to help.
I grilled sliced jalapenos and onions. I only had Romaine for lettuce. Moderate mayo, light mustard and since I had no tomato, just pickle slices.
I know, others here may have made similar suggestions to what Gordon said. Mario did, he sent me a message to help.
Sorry....I've been a slow learner on this issue but wow, this seemed to finally work.
Thanks!
Son of a gun, THIS man can cook.
I tried it HIS way and holeeeeee crap, that was THE best burger that I have ever cooked.
Since I started this thread, I had two crash and burn episodes, one that was mediocre and then THIS one Friday night.
I followed Gordon's video but added onion powder. The salt and pepper, then pepper, then more pepper helped too.
I was strict about the cooking time. 2 1/2 minutes per side exactly.
The bit about adding butter, the bit about letting the cheese melt with no additional heat seemed to help.
I grilled sliced jalapenos and onions. I only had Romaine for lettuce. Moderate mayo, light mustard and since I had no tomato, just pickle slices.
I know, others here may have made similar suggestions to what Gordon said. Mario did, he sent me a message to help.
Sorry....I've been a slow learner on this issue but wow, this seemed to finally work.
Thanks!
- Local time
- 12:39 AM
- Joined
- Apr 13, 2012
- Messages
- 39,024
- Reaction score
- 142,499
- Location
- Granite Bay CA
Heck, I don't know. Probably not. The meat has been from the local grocery store next to the county Zoo.
(Kidding. The Zoo is 8 miles away)
YY1
Well-Known Member
Toppings and condiments mean nothing if the burger itself ain't 'right".
You can even extend this to- a burger done correctly needs nothing other than the burger, and even can reach a point where anything you add actually detracts from the burger.
You can even extend this to- a burger done correctly needs nothing other than the burger, and even can reach a point where anything you add actually detracts from the burger.
- Local time
- 12:39 AM
- Joined
- Sep 7, 2010
- Messages
- 1,569
- Reaction score
- 2,356
- Location
- main street, usa
Gordon left out the Single Malt Whiskey
Did you add that or the Añejo Tequila?
Yeah … just cooked up some burgers like that after you brought it up. Had to give it a “Chef’s kiss” and enjoyed.
Very nice to hear you nailed it!
watermelon
Gordon is the freakin' man. He's got great tips and technique.
- Local time
- 2:39 AM
- Joined
- Oct 20, 2019
- Messages
- 4,039
- Reaction score
- 3,425
- Location
- Saskatoon Saskatchewan Canada
We sometimes will make a 1/4-1/3 lb burger using two haves and putting blue cheese in the Center and then sealing the two haves. Great taste!
- Local time
- 2:39 AM
- Joined
- Nov 21, 2008
- Messages
- 19,751
- Reaction score
- 48,534
- Location
- In GTXtacy Illinois
A Juicy Lucy!
not so famous bob
Well-Known Member
most like
likely black Angus
Hemirunner
Well-Known Member
Best toppings for a burger is bacon, cheese and an over easy egg.... yum...
Dang, I’m hungry!!
Dang, I’m hungry!!
Just saw this in my You tube suggestions...
- Local time
- 1:39 AM
- Joined
- Feb 22, 2021
- Messages
- 3,257
- Reaction score
- 6,692
- Location
- Roswell, New Mexico
Grill cooked.....
Best are charbroiled over
open coals. Gotta burn
a crust on 'em. Butter
and flame that curls
around the edges.
Same with a ribeye.
Just don't over do it.
Seasonings hide the true
taste. Salt and pepper
is all thats needed.
Plus a little butter to
excite the flame.
Cheese burgers require
a good quality delux
american, or cheddar.
American processed
cheese food just don't
cut it.
Whenever additional
seasonings are added,
it's an attempt to cover
up questionable cooking
habits or a lower quality
of beef. For example;
Ranch powder, and
mountains of cheese.
Where's the beef?
Best are charbroiled over
open coals. Gotta burn
a crust on 'em. Butter
and flame that curls
around the edges.
Same with a ribeye.
Just don't over do it.
Seasonings hide the true
taste. Salt and pepper
is all thats needed.
Plus a little butter to
excite the flame.
Cheese burgers require
a good quality delux
american, or cheddar.
American processed
cheese food just don't
cut it.
Whenever additional
seasonings are added,
it's an attempt to cover
up questionable cooking
habits or a lower quality
of beef. For example;
Ranch powder, and
mountains of cheese.
Where's the beef?
FrankUnderwoodd
Member
Don’t worry about the topic being boring; it’s something a lot of people deal with. I’ve had similar issues with making burgers taste like those from restaurants. One trick I’ve found helpful is adding a bit of young barley grass powder to the meat. It’s subtle but can enhance the flavor and add some extra nutrients.Another tip is to let the meat come to room temperature before cooking and avoid pressing down on the patties while they cook. Also, don’t forget to season the meat generously and let it rest a bit before serving.
Last edited:
70ChargerRT
Well-Known Member
We usually will split a beef with my dad from the local farmers we trust. It doesn’t have to be a black angus to be good beef but that’s what we buy. I can’t remember the weight of the calves but they’re mostly grass fed with a little bit of grain also to throw on a little extra fat. You can’t even compare this hamburger meat to the meat you buy in store. It’s so much better. Let it get to room temp, salt and pepper is all you need and the best method to cook em is on a flat top grill like a black stone. Any added smoked flavor on a regular grill or smoker just ruins the taste of a fresh beef hamburger. This is the pic of the rib eyes off of our last fresh beef. Notice the dark rich color of the meat. Now you’ll definitely get more marbling off of a grain fed only beef but the taste just isn’t there. These rib eyes were the best!!!
threewood
Well-Known Member
This is how I make mine...
80/20 hamburger
Add in an egg
Salt, pepper
Parmesean cheese
Finely diced onion
Mix it thoroughly
Make patties, then pan fry.
Slice of cheese on top, cover pan to melt.
Sometimes I'll add a little bit of breakfast sausage.
80/20 hamburger
Add in an egg
Salt, pepper
Parmesean cheese
Finely diced onion
Mix it thoroughly
Make patties, then pan fry.
Slice of cheese on top, cover pan to melt.
Sometimes I'll add a little bit of breakfast sausage.
70ChargerRT
Well-Known Member
It’s the processor that makes the burger good. You take a processor that is using lean meat for burger only of course it’s not going to be good rather it’s grass or grain fed. A good processor can easily recognize what the hamburger meat needs as far as adding fat.
Wife bought some 93% lean hamburger today. No flavor at all.
- Local time
- 1:39 AM
- Joined
- Feb 22, 2021
- Messages
- 3,257
- Reaction score
- 6,692
- Location
- Roswell, New Mexico
Throw 'em on the grill, 5
mins a side, 1 minute before
removal, pour a little melted
butter over the top and let
the resulting flames burn
(char) the edges a little.
You'll want them slightly
pink in the center.
I use the same method
when grilling a ribeye.
it's the sear that brings
out the flavor.
I've purchased grinds of
burger from many different
suppliers, and the quality
just ain't what it used to be.
Walmart doesn't care what
your hamburger tastes like
when it's cooked. They use
red dye to enhance the
meats' appearance which
may sit on the shelf for up
to a week. Buy your burger
from your local butcher, as
he'll add as much fat as to
enhance the flavors as
needed. (if he's worth his
weight as a butcher).
I buy 5lbs at a time and
make my own patties,
freezing until needed.
Last edited:
I find meat itself has no flavor - you can distinquish between chicken, turkey, beef and pork but without spices of some sort or other, they're all bland and tasteless. But in almost all cases, a bit of salt "wakes them up". That's the starting point. From that point on its rubs or sauces and toppings and the choices are endless as well as cooking methods.
Back to the question, when it comes to burgers I personally like them not too thick - a "quarter pouind" patty is almost too thick.
I like a medium ground beef. I like them fried - cooked right through but still juicy.
Buns get buttered on the OUTSIDE and fried in a seperate pan - don't understand why anyone would toast a bun on the inside !! I like the bun squashed down a bit while frying. Fried just enough to put a sear on it - not blackened!!
I like a cheesburger so the cheese goes on the burger when the A side is cooked and the burger flipped to cook the B side. A lid goes on to keep the heat in to melt the cheese.
Dressings are your option but I like:
mustard, relish, a thick slice of onion, a slice of tomato and a slab of banana pepper. Bacon is optional.
IMHO ketchup does not belong on a burger unless you're eating it plain.
Back to the question, when it comes to burgers I personally like them not too thick - a "quarter pouind" patty is almost too thick.
I like a medium ground beef. I like them fried - cooked right through but still juicy.
Buns get buttered on the OUTSIDE and fried in a seperate pan - don't understand why anyone would toast a bun on the inside !! I like the bun squashed down a bit while frying. Fried just enough to put a sear on it - not blackened!!
I like a cheesburger so the cheese goes on the burger when the A side is cooked and the burger flipped to cook the B side. A lid goes on to keep the heat in to melt the cheese.
Dressings are your option but I like:
mustard, relish, a thick slice of onion, a slice of tomato and a slab of banana pepper. Bacon is optional.
IMHO ketchup does not belong on a burger unless you're eating it plain.
