LOOKING for: The Perfect Hamburger

22 years ago

Thought I would bring your attention to a thread on the 'cooking' forum to share with us your 'secrets' to making the perfect hamburger.

Darkmenace started a thread 'Perfect Hamburger, have you found it'.

Please join us there and share your tips with us.

Sue

Comments (14)

jasavak
22 years ago
I use onion powder, salt and pepper. I cook with high heat over an open flame.
Always use the 30% fat. The lean meat seems too dry.
bulldinkie
22 years ago
When i make mine I pour Kikomens sauce over top mmm Its in chinese section at the grocery store.Good on steaks too.
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Chinese Hamburger (over rice): Brown whatever hamburger meat you have with a diced onion. Add one (two around here) cans of green/yellow beans (water and all) Add one can of either baby corns, or if you like water chestnuts, or anything else that takes your fancy! Add a couple of tablespoons of soya sauce (you can use light soya too) couple of tablespoons of brown sugar, couple of tablespoons of vinegar tsp garlic powder or 2 cloves mashed garlic crushed chili peppers flakes to personal taste You can thicken the sauce a little with cornstarch and water, or rice starch and water, but don't do it with flour.. seems too thick that way. Simmer 20 mins or so or until rice is cooked. Pour meat over rice, cheap, cheerful, and simple!
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I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.
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Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy
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I made some Brown Sugar Shortbread yesterday and grated the butter with the large holed grater-made it easy to distribute the butter easily and I didn't have to work it very long.
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NancyL
22 years ago
I make my patties out of med. ground hamburg and freeze them. When I am ready to BBq I thaw them and sprinkle on a good amount of McCormick's Montreal Steak Spice and some garlic powder. Near the end of the cooking time sometimes (not always,) I will baste with some Dianna, spicy BBq sauce.
BBQ_Mike
21 years ago
In the nearby city where I live is a tiny hamburger joint that hangs a sign that says "We didn't invent the hamburger, we just perfected it". The joint's founder says "a lot of people are going to disagree with me, but you need a thin patty and a hot grill to bring out the maximum flavor."

I've applied that concept to my patties. I like the 70/30 beef to fat combination. I will take a third lb of beef, and some finely chopped fresh onion, and using a meat mallet, will pound the chopped onion into the beef, and flatten the patties until they are about 1 1/2 times the size of the bun. I will only season them with salt and a little pepper.

Over a hot outdoor grill (I prefer a charcoal grill with natural lump charcoal with hickory wood chunks added), I will build my fire to about 600*.

The patties are thrown on right over the hot coals. Being thin, it will only take about 90 seconds for the juices to be oozing out the top of the patties. I flip them once, leaving them about a minute on the other side. I leave the lid up on my grill so the coals will mix with the fresh outside air. Of course, the flaming fire will "kiss" the meat, charring it just slightly on the surface. It should shrink down to the size of the bun, overhanging the edges just slightly.

I like serving the patty right on the bun, while the burger is still sizzling. The top half of the bun should be about 1/2 off the patty so it can be easily removed to add the other desired condiments.

These burgers are a huge hit everytime I serve them up. A thin patty and a hot fire--a must combination for the most flavor.
bsbbq
21 years ago
1 lb. 28% fat hamburger
1/2 packet Lipton onion soup mix
That's all!
Make as many or as few patties as you want from this.
Immediately after putting on grill, flood with beer and sprinkle with garlic salt. Turn once and repeat beer and garlic salt. The alcohol keeps the meat tender, works excellent on steaks as well. Wonderful flavor. Enjoy.

bsbbq
honnnybabbbby
17 years ago
My perfect hamburger
By Davie wormy

Here it is ehhh?!?!:
1 BIG FAT MEAT
1 HUUUUGE BUN!!
KIPS MAYO PLUS CHEEZE (CHEDDA)
TOMATO, LETTUCE, ONION
GRANDPAS GREAT HORNY ATTITUDE
A GIANT FARRRRT
curlylocks
17 years ago
My favourite's the onion soup mix but my friend made them up for us with her mother's recipe and all she uses is milk and salt. WOW!!!!!!!!!!!!!They were terrific and she got if off the Food Network.
sharon_fl
17 years ago
Having flipped scores of these juicy burgers over the past 30 years, this is my technique.
After placing the meat in a bowl, I add just a few shakes of garlic powder, MINCED onion, salt, pepper & some worchestershire sauce.I make about a 5oz patty, first rolling into a FIRM meatball then flattening it to a 1/2" thickness. Over hot coals, I grill it until half cooked, then flip ONCE and continue cooking for just another 2 minutes-being careful NEVER pressing down on the patty with a spatula-as it will seep all of those great juices from the burger.
MY favorite burger is to make 2 thinner pattys & place 1 heaping TBS of crumbled bleu cheese on one patty, then top with the other patty & press the edges together. Delish!!
smking1_gardener
17 years ago
OK, maybe it is a bit more than 10% fat, it's hard to tell as you cut the chuck steak up for grinding. I have also used sirlion steak and love that too.

If you use good ingredients then it usually tastes good!

S King
bonelady
17 years ago
I add a bit of A-1 sauce to the meat mixture (25-30% fat)salt and pepper and some Montreal Steak Seasoning and grill over a hot fire. I form them just thick enough so the middle stays a nice meedium rare and the burger is juicy.

Nothing worse for me than a dry burger.

I also like a toasted bun.
jim_1
17 years ago
I use ground chuck Imix in montreal steak season, Eggs,worstershie,italian bread crumbs and allspice and cook over low heat slow until it is alittle rare when you take it off it will finish cooking.
anya_101
17 years ago
diced onion
diced mushrooms
clove crushed garlic
chilli powder
Mix with burger, pat out & grill over charcoal with wet hickory bark.

Everyones favorite here at my house!
als_garden
17 years ago
I make my burgers with 80/20 hamburger and i mix in seasoned crutons and diced onions and green peppers and add a few drops of worchestire and a sprinkle of liquid smoke...grill em med rare and put em on a toasted kaiser bun for the utmost dining experience. there always a hit with the adults and grandkids as well
bbq_raleigh
16 years ago
I use

ground beef
Worcestershire sauce
garlic powder
soul seasoning

I coined these burger Raleigh Burgers in my area, they are the best I've ever had and I have never heard any complaints about them...they are so good you don't even need and catchup, mustard, or mayo

LOOKING for: The Perfect Hamburger

Comments (14)

jasavak

bulldinkie

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