primitives discuss cooking hamburger

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x78960

Oh my.

Monique1  (126 posts)      Tue Jul-13-10 07:40 PM
Original message
 
Great hamburger recipes

I have a lb of lean ground beef thawing for tomorrow - any good moist hamburger recipes here? Mine are always too dry

Tesha  (1000+ posts)      Tue Jul-13-10 08:30 PM
Response to Original message
 
1. ya' know...
 
there are some really great recipies out there for burgers, but I really believe that the real key to a juicy burger is technique.

We're pretty happy following these rules:

Don't mix it too much, add some liquid, freeze it before cooking, and never press your burger while cooking.

Wrong.

Wrong.

Wrong.

franksolich presses the hell out of a hamburger when cooking it, presses it until it's almost paper-thin.

One has to get all the grease out of it.

pengillian101  (1000+ posts)        Wed Jul-14-10 12:13 AM
Response to Reply #1
 
3. What does freezing do?

"Don't mix it too much, add some liquid, freeze it before cooking, and never press your burger while cooking."

I don't know this trick.

NashVegas  (1000+ posts)        Wed Jul-14-10 10:18 AM
Response to Reply #3
 
5. Freezing

I think it makes it easier for trapped juices to leak out of the meat during the thawing process. Bring home a pound of fresh hamburg and there's not too much seepage, right?

Last weekend I brought home some local grassfed beef. It was vacuum-sealed and frozen (two strikes). When thawed it lost at least two-three tablespoons of juice. When I went to make a burger, the texture was not hamburger so much as hamburger beef meal.

Pressing your burger while it's cooking, again, will rid you of lovely juices

Wrong.

Wrong.

Wrong.

Unless one considers cardiac-debilitating, stomach-extending, vomit-inducing grease "lovely juices."

The empressof all   (1000+ posts)        Wed Jul-14-10 12:00 PM
THE IMPERIOUS PRIMITIVE
Response to Reply #5

8. I share your belief about freezing ruining the flavor of beef

I think it adversely impacts texture of steak and dilutes the flavor of hamburger even if it is properly defrosted prior to cooking. I can tell the difference between a burger frozen prior to cooking and one made with fresh meat. The best burger I've ever had was a freshly ground mixture of brisket, chuck and sirloin.

Tesha  (1000+ posts)      Wed Jul-14-10 02:44 PM
Response to Reply #3

10. About freezing...
 
I've found that if we grill, the partially frozen burger holds together better, keeps the juices in, and remains rare in the middle.

Oh, and when you form the burger, press a dimple in the middle.

Then when it starts to cook, you don't get that bulge that usually happens.

Simply pressing a hamburger while cooking it prevents that bulge.

And squeezes out the grease.

The empressof all   (1000+ posts)        Tue Jul-13-10 08:57 PM
THE IMPERIOUS PRIMITIVE
Response to Original message

2. I agree with the not playing with it too much

I'm also a believer in serving it pink inside.

If you want to play around with some flavors try adding a tablespoon or two of Marsala to the meat and serve it with Provolone, sauteed Mushrooms and a slice of prosciutto. I do that with Turkey burgers for Turkey saltinbocca burgers. Works great for beef, pork or chicken as well. You also can add sauteed onions and or mushrooms directly to the meat with a little bit of Progresso Italian bread crumbs and the wine. You can even add an egg if you want to stretch it.

Man, the primitives don't know excresence about what makes a good hamburger.

What makes a good hamburger is simply hamburger, with no additives other than copious salt-and-pepper.

Eggs in hamburger?  What a waste of good eggs and hamburger.

grasswire  (1000+ posts)      Wed Jul-14-10 12:49 AM
THE FARMERETTE IN WISCONSIN
Response to Original message

4. I made some hamburger steaks last week that were really good.

I gently mixed into the meat 1/4 cup of red wine (a shiraz), some grated parm, and a tablespoon of ranch dressing. They were MOIST and just delicious. Oh, and I put some mushrooms into the pan as the meat was cooking, and they were yummy too.

NashVegas  (1000+ posts)        Wed Jul-14-10 10:20 AM
Response to Original message
 
6. Try Adding

A couple tablespoons hickory-flavored bbq sauce and breadcrumbs for each pound of meat.

Damn.

Barbeque sauce is what one puts on top of a well-cooked hamburger, not in it.

And bread goes with butter, not hamburger.

noamnety  (1000+ posts)        Wed Jul-14-10 11:46 AM
Response to Original message
 
7. I fold a piece of cheese into the center of each burger and kind of form it around that. As it melts it keeps things moist. I've heard of mixing in crushed ice as well, though I haven't tried that.

Cheese goes on top of, not in, hamburger.....but franksolich is screaming into the wind here.

hippywife  (1000+ posts)        Wed Jul-14-10 01:52 PM
MRS. ALFRED PACKER
Response to Original message

9. I agree about not pressing while cooking.

And I make mine with an egg per pound, parm cheese, salt, pepper, garlic. You can also add a TBSP or so (not too much) per pound of tomato paste.

No comment.

Monique1  (126 posts)      Wed Jul-14-10 10:09 PM
Response to Original message
 
11. I took some of your advice and remembered reading some info

What I did was put the ground beef in a bowl with a beaten egg, threw in some crushed ice, mixed it lightly and put it in the fridge for over an hour. I took the ground beef out of the fridge, lightly tossed it because not all the ice melted. I made loose thick patties and actually fried them in a pan. I did not use oil, I did not need oil because the water from the ice brought out some of the juice but the juice surrounded the burger while cooking. I used extra lean ground beef and they were not dry. I guess you can add whatever you want to the meat but as you said do not overwork the meat. I formed the patties loosely.

They were fantastic. I made 4 thick patties with about 1.45 lbs of lean gr beef

 

TommyO  (1000+ posts)        Thu Jul-15-10 07:54 AM
Response to Original message
 
12. Fresh meat, not frozen

80/20 is the best for burgers, you don't want the meat too lean, otherwise you'll have dry burgers.
The best burgers I've ever had were from meat I ground myself from boneless beef ribs that I get at Costco.
When you form the burgers, do not, repeat, do not compact the meat too much.

Get your grill nice and hot.

Clean the grates

Use a non-stick spray meant for grills, like the Weber Grill'N Spray

Place the burgers on the grill

Don't move them until you flip them

Only flip them once

DON'T PRESS YOUR BURGERS, DON'T SQUEEZE THEM, IN FACT, DON'T TOUCH THEM UNTIL YOU FLIP THEM, OR MOVE THEM TO A BUN

If you're going to put cheese on them, do it on the grill, the cheese should coat the entire burger and be running down the sides

Before the burgers are done, toast your buns

When they're done, the burgers need to go from grill to bun, not an intermediary plate.

Most importantly, don't overcook your burgers, medium rare, or if you must, medium, but never well done, grey burgers are dry, overdone burgers.

If you have qualms about rare meats, get irradiated ground beef (I get mine at Wegmans)

 

[IassaFTots]

Unless one considers cardiac-debilitating, stomach-extending, vomit-inducing grease "lovely juices."

Begging your pardon Frank.  But I do.  I also eat my hamburger medium rare. 

[franksolich]

Begging your pardon Frank.  But I do.  I also eat my hamburger medium rare. 

I know, I know.

franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."

But it's all copacetic.

[thundley4]

I know, I know.

franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."

But it's all copacetic.

I agree with you Frank, on the proper way to make a burger.  Start with a thin patty, then press it during cooking to make it even thinner.  I also like mine slightly crispy on the edges.

[Wineslob]

Begging your pardon Frank.  But I do.  I also eat my hamburger medium rare. 

 

[Karin]

I'm in the Tots/Wineslob camp on this one.  Let me join you.   

All those DUmmies adding junk to the hamburger up there are simply making meatloaf.  Big difference.

[soleil]

I do add shredded cheese to my burger mixture because I am a cheese freak. Mmmmm!!!

[IassaFTots]

I'm in the Tots/Wineslob camp on this one.  Let me join you.   

All those DUmmies adding junk to the hamburger up there are simply making meatloaf.  Big difference.

Welcome!    

Our camp will have the best burgers.   

Soleil, I am a cheese freak as well.  But I don't typically mix with the beef, because of my preference for Medium Rare, it gets a little too sloppy then.

And yes Karen, I agree, they are discussing meatloaf on a grill.  My bet is they are scared of beef that will have fat in it, so they need to add the binders, in the low fat to make it stick. 

[Chris_]

meatloaf

I go with the high-fat 75/25 ground beef for my burgers.  They always turn out perfect.

[JohnnyReb]

Use any of the DUmmies recipes but just be sure to use an old, black, castiron skillet. Cook as directed then throw it all in the compost pile and lick the skillet.

[NHSparky]

I know, I know.

franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."

But it's all copacetic.

If you like "dry" (non-greasy) burgers, you're going to have to use leaner (read: more expensive) hamburger.  But also keep in mind that when you hit the ground sirloin (93 percent lean) stuff, it's gonna be REAL hard to hold together.

And are these just burgers we're talking here, or any stuff involving hamburger?  Cause I make LOTS of stuff with hamburger...like meatloaf, stuffed peppers, as part of spaghetti sauce, tacos, burritos (anyone in Denver knows of Holly's and the "tacorito"), I even make a "cheap" meal of Beef Rice A Roni with hamburger mixed in.  Quite tasty, if not the most healthy item ever devised.

But if just hamburgers?  Whatever happened to seasoned salt and/or worcestershire sauce?  Or maybe mix in some blue cheese crumbles?  Nothing fancy, mind you, but still tasty.

[zeitgeist]

I'm in the Tots/Wineslob camp on this one.  Let me join you.  

All those DUmmies adding junk to the hamburger up there are simply making meatloaf.  Big difference.

I just had a cold meatloaf sandwich for lunch (on a nice rye ).  Yum.

I like burgers well done but we won't go into the why and where for here.  

ETA I agree with Chris on the need for fat content but gravitate more to 80%

[franksolich]

If you like "dry" (non-greasy) burgers, you're going to have to use leaner (read: more expensive) hamburger.  But also keep in mind that when you hit the ground sirloin (93 percent lean) stuff, it's gonna be REAL hard to hold together.

And are these just burgers we're talking here, or any stuff involving hamburger?  Cause I make LOTS of stuff with hamburger...like meatloaf, stuffed peppers, as part of spaghetti sauce, tacos, burritos (anyone in Denver knows of Holly's and the "tacorito"), I even make a "cheap" meal of Beef Rice A Roni with hamburger mixed in.  Quite tasty, if not the most healthy item ever devised.

But if just hamburgers?  Whatever happened to seasoned salt and/or worcestershire sauce?  Or maybe mix in some blue cheese crumbles?  Nothing fancy, mind you, but still tasty.

Yeah, I talking just plain ordinary hamburgers.

Nothing wrong with powdering the patty with seasoning salt or dumping Worcestershire sauce on it; whatever's in the kitchen cupboards is fine.

Quite obviously I'm in the minority here, but I would never add any sort of cheese to uncooked beef; cheese goes on after, not before.

Like I said earlier, it's all copacetic--to each his own.

[NHSparky]

Yeah, I talking just plain ordinary hamburgers.

Nothing wrong with powdering the patty with seasoning salt or dumping Worcestershire sauce on it; whatever's in the kitchen cupboards is fine.

Quite obviously I'm in the minority here, but I would never add any sort of cheese to uncooked beef; cheese goes on after, not before.

Like I said earlier, it's all copacetic--to each his own.

Well normally, I agree with you on the cheese--on top, after cooking.  But because blue cheese is so dry, I mix it in.

[IassaFTots]

Yeah, I talking just plain ordinary hamburgers.

Nothing wrong with powdering the patty with seasoning salt or dumping Worcestershire sauce on it; whatever's in the kitchen cupboards is fine.

Quite obviously I'm in the minority here, but I would never add any sort of cheese to uncooked beef; cheese goes on after, not before.

Like I said earlier, it's all copacetic--to each his own.

Well, as it relates to preparation, we are on the same page.  (with exception for Sparky's Blue Cheese.)

[delilahmused]

I know, I know.

franksolich is aware he's definitely part of a minuscule minority when it comes to "taste."

But it's all copacetic.

I think it all depends on the fat content. I only by 7% or 10% (which is usually what ground sirloin usually is at my Safeway). If I don't grill them, I just put the lid on the pan while they're cooking. Mine are plenty juicy.

Cindie

[debk]

I'm in the Tots/Wineslob camp on this one.  Let me join you.   

All those DUmmies adding junk to the hamburger up there are simply making meatloaf.  Big difference.

I'm with you guys, too.

If it's more than medium rare, it's overcooked. 

[Wineslob]

http://www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-blue-cheese-stuffed-hamburgers-recipe/index.html


 

[Ballygrl]

I guess I'm not fussy, I love hamburgers and usually just buy the box of frozen ones in the grocery store, we don't eat them often and we make them on the grill.

[NHSparky]

I guess I'm not fussy, I love hamburgers and usually just buy the box of frozen ones in the grocery store, we don't eat them often and we make them on the grill.

Certainly cheap and easy--just like me.   

Best thing when having done a 12-hour shift and I don't feel like cooking.  Throw a couple of frozen 1/4 lb patties on the grill, slap some cheese on top, grill the bun, put on some mustard, mayo, and go to town.

Guess what I'm having tonight?

[Wineslob]

Certainly cheap and easy--just like me.   

Best thing when having done a 12-hour shift and I don't feel like cooking.  Throw a couple of frozen 1/4 lb patties on the grill, slap some cheese on top, grill the bun, put on some mustard, mayo, and go to town.

Guess what I'm having tonight?

Dude, you need french fries:


4-5 Russets unpeeled and cut into 1/4" wedges. Put the potatoes wedges in a bowl of ice water for 30 min.
Fill a large, deep frying pan half way with veg oil. Pat the potatoes dry, and put into the COLD oil. Turn on the heat to high and when the 'taters start to fry, turn down to med- med high. Fry until they are golden brown. Take out, put on a rack with paper towels to drain, add salt to taste while hot.

You may thank me later.   

[Ballygrl]

Certainly cheap and easy--just like me.   

Best thing when having done a 12-hour shift and I don't feel like cooking.  Throw a couple of frozen 1/4 lb patties on the grill, slap some cheese on top, grill the bun, put on some mustard, mayo, and go to town.

Guess what I'm having tonight?

Oh cool!

Hubby and I are going out to eat on the weekend and I'm getting a nice big burger and either fries with cheese or fries with gravy.

The frozen ones aren't bad though, I like just keeping them in a freezer so if anyone is in the mood for a burger they just take it out.

[Godot showed up]

Begging your pardon Frank.  But I do.  I also eat my hamburger medium rare. 

I have to agree with you on this one, Iassa, and I eat mine rare. On the thick side--or at least not flattened--and bleedin'. Yum. Best when grilled. I press them to get those nice grill stripes, but just a little.

Damn, I know what I'm having this weekend.

I mean, what's the point of crushin' 'em into dried out cork coasters? I don't eat a burger 'cos it's healthy.

Sometimes, and this is actually a bit healthier, I use half ground veal and half ground beef (80%/20% beef--I want the fat.) But I do that for the occasional variation in taste, not to be healthier. Once in a while I use ground pork, too.

I don't really like to over-season. You want to taste the meat, not spices. I know some people put in garlic, chopped vegetables, chives, celery seeds, caraway seeds, thyme, etc. That's just too overpowering. Some salt, some pepper, that's about it. Melt a slide of American on top, and top it with a tomato and pour the ketchup. I don't even really like a slice of onion on mine because the taste of onion overwhelms the burger taste.

[NHSparky]

Oh cool!

Hubby and I are going out to eat on the weekend and I'm getting a nice big burger and either fries with cheese or fries with gravy.

The frozen ones aren't bad though, I like just keeping them in a freezer so if anyone is in the mood for a burger they just take it out.

Fries with gravy are good.

In-N-Out fries "Animal Style" are the bomb.

[Ballygrl]

Fries with gravy are good.

In-N-Out fries "Animal Style" are the bomb.

Oh ugh! we don't have an In N Out Burger or even a Sonic here at all, I wish we did, but the best place to get a burger around here are at a few pubs we have.