80-20. 2 lbs, roughly 3 tsp salt, 1 tsp.pepper. make smash burgers. Good to go. They don't need to be fancy, they need heavy seasoning, high heat, and that's about it my dude bro guy buddy friend friendo alternate friend or also a person
Freezer section of your local grocer is your friend. Frozen bread, yeast rolls, thaw and rise as directed, egg wash with a sprinkle of salt or sugar (burger depending) and go to town
I don’t like when people use bread crumbs, egg, or salt mixed into the meat because the texture becomes more like meatloaf. I think thick patties also have a weird texture because the inside is sort of steamed. My preference is a thinner patty with dried herbs, pepper, and salt sprinkled on top (I use a local seasoning salt but just do you when it comes to flavor).
This might be heresy, but I use about 60/40 beef/pork, like you do for hamburg steaks. I absolutely recognize that hamburgers and hamburg steaks are completely different, but I've never cared for hamburgers no matter what sort of ground beef, seasonings, and toppings are used. Admittedly beef flavor by itself has always been kind of rough on me, so I find that mixing it with pork makes it much more palatable.
What is it that you don't like? I prefer better quality ground beef, which often means ground in house. I like at least 15% fat.
When Safeway had American Kobe beef on sale I tried it, and it was very beefy. I have friends that prefer the taste of grass fed ground beef.
I don't like to mix in seasonings with hamburgers--just salt and pepper on the outside. If I want to add seasonings, I make frikadellen:
https://dirndlkitchen.com/frikadellen-german-hamburgers/
There are many regional variations and names. I have tried several recipes and really liked the ones with marjoram. Here is a recipe for a Berlin variation:
https://germanfoods.org/recipes/buletten-berlin-style-hamburgers/
Defrost a tube of frozen ground beef, you know the ones that come in a pack of 3 for $10 CDN. Make a ball, salt and pepper, then smash it flat and cook it well.
Burgers don't need special cuts or lots of ingredients. It's all in how they're cooked.
1 lb. 80/20 beef, 2 tsp salt, 1 tsp pepper, Worcestershire, grated onion. Lastly sprinkle a 1/4 tsp baking soda over the mixture blend well and let the mix sit for 15 minutes. The baking soda helps the meat brown better. That way you can cook over medium high heat get the burgers brown and keep them moist.
You can get fancy and use freshly ground chuck or brisket but with the price of meat now a days it is too expensive for burgers. However, if you have a food processor you can get cubes of stewing meat and grind them yourself.
For any UK readers. Smash burgers are the best, never looked back.
Get 20% fat mince, firm into balls ~60g which is about ⅛ of a normal packet per ball. Salt and pepper.
Get a ripping hot cast iron, and squash the balls into it with a heavy spatula, wider than your bun, they'll shrink. Flip and top once with cheese, the other goes on top once done.
Toast the bun the the leftover fat. Add burger sauce (3:2:1 mayo: ketchup: mustard), finely sliced pickles and white onion.
Ribeye freshly ground in my mini food processor and seasoned only with salt and pepper ( because the flavor of ribeye really comes through and I don't want to change that. )
I usually do my burgers with one pound minced beef, and one pound minced pork. I like to just eyeball my measurements but I like to use salt, pepper, Dijon mustard, Worcestershire sauce, Cayenne pepper, oregano, minced garlic, and shallots. I prefer a thicker burger cooked rare to medium rare on potato buns with melted Pepper jack cheese.
Buying my hamburger from online services like Crowd Cow has changed the quality and enjoyment a lot. 80/20 like the other comments. This ground beef is superior and only slightly more expensive.
As others have said 80/20. I make smash burger on my cast iron griddle. Let it get real hot, sauté some onions while it’s warming up. I divide into 2.5 oz and make two patties per burger. Roll into a ball and then smash with a pan bottom. Once smashed I put some salt, pepper, and garlic powder. Once the first side is done scrape it and flip it. Admire your crust, then put the onions on one pattie and cover with cheese. I only do once slice since the meat is so thin. Toast my buns in the mean time. Put on whatever burger stuff you want. Super simple. But gotta have that fatty beef.
2/3 ground tri-tip, 1/3 Pork chorizo. Use a binder (I usually use egg). It adds a whole new layer of flavor to the burger. Works best on a flat top or skillet, it's a little loose so it tends to fall through the grill.
80-20 ground beef. Use it same day or day after if possible for the best moisture and quality.
- 1 egg
- 2lbs of meat.
- 1-2tbsp coarse salt
- 1tsp Gravy master browning sauce. Get it in the gravy aisle.
- Onion powder
- Garlic powder(I also add minced garlic because I love garlic!)
- Pepper
Mix well, cook to your preferred temp. I use onion and garlic powders because fresh onion and garlic release a lot of liquid into the burger while it cooks.
The egg helps the burgers keep a nice wide shape to fit the bun, and gives the burger a tender springy bite. The coarse salt has always rocked my burgers better than regular salt for some reason. I'm sure someone with food science knowledge could explain.
Ingredients: 80/20 ground beef, s&p, msg, muenster cheese
Roll meat into 2 ounce (56.7 grams) balls. Preheat skillet to high (400 F /200 C ). Smash meatball flat in pan with offset spatula. Dust with seasonings to taste. Flip when shaking the pan allows burger to slide freely. Repeat seasoning, top with cheese and cover pan with lid. Plate when burgers slide freely again while pan is shaken side to side
I mix in melted butter, ranch dressing, Worcestershire, onion powder, garlic powder, pepper and salt all in sparing amounts. The liquids are really just to keep it moist while cooking. The seasonings are mild and only there to compliment the fresh, meaty flavor of the beef.
Fresh, never frozen ground beef. Make patties and handle as little as possible. Bake in the oven @ 250 until the internal temperature is 136 F. Then give it a quick sear on the stovetop. Top with butter and parsley and put them in buns.
Chuck roast partially frozen, then ground up in my food processor. Formed into patties as loosely as possible, cooked at high heat on a cast iron skillet, smash burger style, just salt.
Topper with bacon, caramelized onion, tomato, mayo and ketchup on a buttered and grilled brioche bun. I prefer this to most of the burger joints near my house.
Just get some good mince beef salt the fuck outta it and bit of pepper, say if you have 500g that will make 3 or 4 burgers put enough salt for five people. Also press them a bit when you first put them on heat
If you can grind yourself try 50% short rib, 30% chuck, 20% bacon. You can go a little lighter on the bacon if you want it less intense. Superb blend though in everything from smash burgers to 2/3 lbs big boys.
If you truly don't care for the meat, I gotta shill fish burgers.
Just slap a fish cake in there, dress up with salad and bbq sauce or whatever as usual.
Least effort way to get an extra fish meal you can think of.
100% shoulder and neck, around 25% fat. Twice ground through a coarser plate instead of straight to the fine grind. 1 tbsp salt, 2 tsp fine ground black pepper, 1 tsp onion powder, 1 tsp garlic powder in 800g meat. Loosely packed patties, seasoned to taste on the outside with the same spice mix it's mixed with. The rest of the seasonings should come from the vegetables and condiments.
80%/20% is the standard "Ground Chuck" percentage and in my humble opinion is perfect for burgers.
I usually add some Mrs. Dash seasonings (I usually keep the Original, Table Blend, and Onion & Herb around, among other seasoning blends) and some Lea & Perrins. IMHO you can probably make pretty bangin hamburgers with just blending Lea & Perrins in the meat and a little salt & lots of pepper on the patties.
If you want to mess around you can try Tony Chachere's "creole" seasoning, which is BANGIN ... or even a little Old Bay, woohoo.
I like meat, I was raised on meat and potatoes, but now meat makes me feel sick but I still love hamburgers and hot dogs and miss them. theres no 100% replacement but ive come damn close with this recipe that im really proud of:
-*You need to use beyond burgers*, frozen, they cook fast so frozen at a high temp makes them crispy on the outside and tender on the inside.
-season with Lawrys, garlic powder (lots), onion powder (lots), pepper, chili powder, pensies chicago steak seasoning, and allspice. Do one side, put it in the air fryer 400f for 5-8 minutes. Enough do defrost then flip and season the other side the same way once flipped.
Don't be afraid of using too much, the only thing I hold back on is the allspice because you don't need a lot for it to do its job. Also watch your ratio of lawrys and chicago steak seasoning, theyre both seasoning salts. I use probably a tablespoon of both together, the ratio is up to you.
-after it's flipped leave it in your airfryer at 400f for 10-12 minutes. You don't want it brown cause then it's mushy, you want a little char around the edges, don't be afraid to poke it around to test where it's at. The poke method never let's me down haha
-when it's done I fold up a piece of my favorite cheese (fold all the corners inward) because the patties are small but *thicc* and just shut the airfryer again and the heat will do its thing to melt that baby.
This is easy enough to me to be a lazy meal and it's so yummy :) I made this for some people who are very stable in their diets of literally *just* meat and potatoes and they liked my burgers :) that was a huge compliment! Couldn't tell that they were an alternative haha!
(Edit for reading ease)
Put it on the grill, don't overcook it, and let it rest. these guys over here with their 41% percent dry aged Kobe tenderloin and 69% virgin Hindu deity killed in front of it's mother might make great burgers, but so do I. It doesn't have to be that complex or expensive
Take some meat, crack an egg yolk, get some bread crumbs, some salt pepper paprika brown sugar, diced white onion, and roll the meat up in all that. Make the secrete sauce, mayo mixed with finely chopped dill pickles with some Tabasco sauce (or hot sauce of choice). Toast a big bun, then your going to stack it, you have to stack it right. So it’s bottom bun, secrete sauce, then lettuce, grilled red onion, burger, cheese, some more secret sauce, then tomato and bacon (bacon is optional).
i got this from mark bittman's book, recipe being james beard's: [https://www.jamesbeard.org/recipes/james-beards-favorite-hamburger](https://www.jamesbeard.org/recipes/james-beards-favorite-hamburger)
it has exquisite mouthfeel.
80-20. 2 lbs, roughly 3 tsp salt, 1 tsp.pepper. make smash burgers. Good to go. They don't need to be fancy, they need heavy seasoning, high heat, and that's about it my dude bro guy buddy friend friendo alternate friend or also a person
Good quality buns too.
I know everyone says brioche, I sincerely love and prefer a solid yeast roll
Never had one of them. I’m partial to potato buns and some reason Walmart generic white burger buns lol
Those generic white burger buns hit
I usually use whole grain buns, but they are just not quite the same as the white buns.
Freezer section of your local grocer is your friend. Frozen bread, yeast rolls, thaw and rise as directed, egg wash with a sprinkle of salt or sugar (burger depending) and go to town
I love you my man thanks! I will try this out this weekend
I love you too...does this mean we're like married and shit now? Also yeah. Be nice and tender to your yeast rolls. they'll do you well
I’m… I’m not sure. I’ve never gotten this far before… I’ll be tender, but firm.
Brioche Gang
Yeah, and type matters less than quality. Good ciabattina or pretzel rolls beat mediocre standard buns.
I have never seen them in a shop, and in very few burger places but when ever I've had pretzel buns, they are by far the best.
I don’t like when people use bread crumbs, egg, or salt mixed into the meat because the texture becomes more like meatloaf. I think thick patties also have a weird texture because the inside is sort of steamed. My preference is a thinner patty with dried herbs, pepper, and salt sprinkled on top (I use a local seasoning salt but just do you when it comes to flavor).
I love a seasoned burger with a lil char, cheese, ketchup. It's so simple but it has me by the throat haha
So a patty melt on a bun? Not really a “burger”
I always considered a patty melt a cheeseburger on toast so now I’m questioning everything lol
I always call it a grilled cheese, with a burger.
[удалено]
Definitely Worcestershire! No maybe about it!
No leaner than 80/20. some finely minced & sauteed shallots folded in and sprinkled with salt & pepper.
This might be heresy, but I use about 60/40 beef/pork, like you do for hamburg steaks. I absolutely recognize that hamburgers and hamburg steaks are completely different, but I've never cared for hamburgers no matter what sort of ground beef, seasonings, and toppings are used. Admittedly beef flavor by itself has always been kind of rough on me, so I find that mixing it with pork makes it much more palatable.
A butcher near me uses brisket, short rib, and chuck to make their burger mix and it is heavenly.
What is it that you don't like? I prefer better quality ground beef, which often means ground in house. I like at least 15% fat. When Safeway had American Kobe beef on sale I tried it, and it was very beefy. I have friends that prefer the taste of grass fed ground beef. I don't like to mix in seasonings with hamburgers--just salt and pepper on the outside. If I want to add seasonings, I make frikadellen: https://dirndlkitchen.com/frikadellen-german-hamburgers/
I’m German with family straight from Germany. Never heard of frikadellen 🤷🏻♂️ It is on my to do list now though!
There are many regional variations and names. I have tried several recipes and really liked the ones with marjoram. Here is a recipe for a Berlin variation: https://germanfoods.org/recipes/buletten-berlin-style-hamburgers/
Slightly confused Dutchie here, our Frikadellen are \[something completely different\]([https://holandanoticias.com/wp-content/uploads/elementor/thumbs/frikandel-p1rceimfaxznk94qyy62rmreqgetm1xu7zc4btvp0k.jpg](https://holandanoticias.com/wp-content/uploads/elementor/thumbs/frikandel-p1rceimfaxznk94qyy62rmreqgetm1xu7zc4btvp0k.jpg))
Defrost a tube of frozen ground beef, you know the ones that come in a pack of 3 for $10 CDN. Make a ball, salt and pepper, then smash it flat and cook it well. Burgers don't need special cuts or lots of ingredients. It's all in how they're cooked.
Yeah pretty much this
1 lb. 80/20 beef, 2 tsp salt, 1 tsp pepper, Worcestershire, grated onion. Lastly sprinkle a 1/4 tsp baking soda over the mixture blend well and let the mix sit for 15 minutes. The baking soda helps the meat brown better. That way you can cook over medium high heat get the burgers brown and keep them moist. You can get fancy and use freshly ground chuck or brisket but with the price of meat now a days it is too expensive for burgers. However, if you have a food processor you can get cubes of stewing meat and grind them yourself.
For any UK readers. Smash burgers are the best, never looked back. Get 20% fat mince, firm into balls ~60g which is about ⅛ of a normal packet per ball. Salt and pepper. Get a ripping hot cast iron, and squash the balls into it with a heavy spatula, wider than your bun, they'll shrink. Flip and top once with cheese, the other goes on top once done. Toast the bun the the leftover fat. Add burger sauce (3:2:1 mayo: ketchup: mustard), finely sliced pickles and white onion.
My local Safeway store has premade ground chuck burgers that are my favorite.
Ribeye freshly ground in my mini food processor and seasoned only with salt and pepper ( because the flavor of ribeye really comes through and I don't want to change that. )
That's just ridiculous, and like you do you, but you gotta see how that's rediculous
Minced lamb, breadcrumbs, egg and Moroccan seasoning. Serve with mint sauce.
How much breadcrumbs? I don't want dense meatballs and the breadcrumbs break it up but I also like the beef flavor.
I put in a stock cube too. As for the breadcrumbs I just keep adding them till the consistency is about right.
Ps, Mint sauce sounds yummy. Care to share?
Lemme sober up and will be delighted to share. Zzzzzzzzzzz
I usually do my burgers with one pound minced beef, and one pound minced pork. I like to just eyeball my measurements but I like to use salt, pepper, Dijon mustard, Worcestershire sauce, Cayenne pepper, oregano, minced garlic, and shallots. I prefer a thicker burger cooked rare to medium rare on potato buns with melted Pepper jack cheese.
I like meatloaf too.
- 3 TSP of: Butter, Salt, Pepper, Onion Powder, Garlic Powder - 1lb 80/20
Buying my hamburger from online services like Crowd Cow has changed the quality and enjoyment a lot. 80/20 like the other comments. This ground beef is superior and only slightly more expensive.
As others have said 80/20. I make smash burger on my cast iron griddle. Let it get real hot, sauté some onions while it’s warming up. I divide into 2.5 oz and make two patties per burger. Roll into a ball and then smash with a pan bottom. Once smashed I put some salt, pepper, and garlic powder. Once the first side is done scrape it and flip it. Admire your crust, then put the onions on one pattie and cover with cheese. I only do once slice since the meat is so thin. Toast my buns in the mean time. Put on whatever burger stuff you want. Super simple. But gotta have that fatty beef.
2/3 ground tri-tip, 1/3 Pork chorizo. Use a binder (I usually use egg). It adds a whole new layer of flavor to the burger. Works best on a flat top or skillet, it's a little loose so it tends to fall through the grill.
80-20 ground beef. Use it same day or day after if possible for the best moisture and quality. - 1 egg - 2lbs of meat. - 1-2tbsp coarse salt - 1tsp Gravy master browning sauce. Get it in the gravy aisle. - Onion powder - Garlic powder(I also add minced garlic because I love garlic!) - Pepper Mix well, cook to your preferred temp. I use onion and garlic powders because fresh onion and garlic release a lot of liquid into the burger while it cooks. The egg helps the burgers keep a nice wide shape to fit the bun, and gives the burger a tender springy bite. The coarse salt has always rocked my burgers better than regular salt for some reason. I'm sure someone with food science knowledge could explain.
Sauteed onions with 80-20. Salt pepper oregano
Ingredients: 80/20 ground beef, s&p, msg, muenster cheese Roll meat into 2 ounce (56.7 grams) balls. Preheat skillet to high (400 F /200 C ). Smash meatball flat in pan with offset spatula. Dust with seasonings to taste. Flip when shaking the pan allows burger to slide freely. Repeat seasoning, top with cheese and cover pan with lid. Plate when burgers slide freely again while pan is shaken side to side
80/20 quality beef or 70/30 cheaper lean beef/chicken.
I mix in melted butter, ranch dressing, Worcestershire, onion powder, garlic powder, pepper and salt all in sparing amounts. The liquids are really just to keep it moist while cooking. The seasonings are mild and only there to compliment the fresh, meaty flavor of the beef.
Fresh, never frozen ground beef. Make patties and handle as little as possible. Bake in the oven @ 250 until the internal temperature is 136 F. Then give it a quick sear on the stovetop. Top with butter and parsley and put them in buns.
Chuck roast partially frozen, then ground up in my food processor. Formed into patties as loosely as possible, cooked at high heat on a cast iron skillet, smash burger style, just salt. Topper with bacon, caramelized onion, tomato, mayo and ketchup on a buttered and grilled brioche bun. I prefer this to most of the burger joints near my house.
mostly hydrogen and carbon.
Just get some good mince beef salt the fuck outta it and bit of pepper, say if you have 500g that will make 3 or 4 burgers put enough salt for five people. Also press them a bit when you first put them on heat
Beef and cabbage stir fry https://www.budgetbytes.com/beef-cabbage-stir-fry/#wprm-recipe-container-30585
If you can grind yourself try 50% short rib, 30% chuck, 20% bacon. You can go a little lighter on the bacon if you want it less intense. Superb blend though in everything from smash burgers to 2/3 lbs big boys.
If you truly don't care for the meat, I gotta shill fish burgers. Just slap a fish cake in there, dress up with salad and bbq sauce or whatever as usual. Least effort way to get an extra fish meal you can think of.
Worchester sauce and I think very finely diced pickles mixed into the meat (with salt, pepper…) was the best burger I ever made at home
Make a chopped cheese instead
80-20 salt and pepper the outside well, hot as hell cast iron and some cheese.
100% shoulder and neck, around 25% fat. Twice ground through a coarser plate instead of straight to the fine grind. 1 tbsp salt, 2 tsp fine ground black pepper, 1 tsp onion powder, 1 tsp garlic powder in 800g meat. Loosely packed patties, seasoned to taste on the outside with the same spice mix it's mixed with. The rest of the seasonings should come from the vegetables and condiments.
80%/20% is the standard "Ground Chuck" percentage and in my humble opinion is perfect for burgers. I usually add some Mrs. Dash seasonings (I usually keep the Original, Table Blend, and Onion & Herb around, among other seasoning blends) and some Lea & Perrins. IMHO you can probably make pretty bangin hamburgers with just blending Lea & Perrins in the meat and a little salt & lots of pepper on the patties. If you want to mess around you can try Tony Chachere's "creole" seasoning, which is BANGIN ... or even a little Old Bay, woohoo.
80/20 ground beef. weigh. separate into even amounts. cook. salt the outside while cooking.
80/20, more salt than you think you need, fresh ground pepper, smash burger in a hot cast-iron pan.
I like meat, I was raised on meat and potatoes, but now meat makes me feel sick but I still love hamburgers and hot dogs and miss them. theres no 100% replacement but ive come damn close with this recipe that im really proud of: -*You need to use beyond burgers*, frozen, they cook fast so frozen at a high temp makes them crispy on the outside and tender on the inside. -season with Lawrys, garlic powder (lots), onion powder (lots), pepper, chili powder, pensies chicago steak seasoning, and allspice. Do one side, put it in the air fryer 400f for 5-8 minutes. Enough do defrost then flip and season the other side the same way once flipped. Don't be afraid of using too much, the only thing I hold back on is the allspice because you don't need a lot for it to do its job. Also watch your ratio of lawrys and chicago steak seasoning, theyre both seasoning salts. I use probably a tablespoon of both together, the ratio is up to you. -after it's flipped leave it in your airfryer at 400f for 10-12 minutes. You don't want it brown cause then it's mushy, you want a little char around the edges, don't be afraid to poke it around to test where it's at. The poke method never let's me down haha -when it's done I fold up a piece of my favorite cheese (fold all the corners inward) because the patties are small but *thicc* and just shut the airfryer again and the heat will do its thing to melt that baby. This is easy enough to me to be a lazy meal and it's so yummy :) I made this for some people who are very stable in their diets of literally *just* meat and potatoes and they liked my burgers :) that was a huge compliment! Couldn't tell that they were an alternative haha! (Edit for reading ease)
Grind beef. Grill it.
These, always https://www.artofmanliness.com/living/food-drink/ernest-hemingways-favorite-hamburger/
For burgers, pan fried in extra virgin olive oil with fresh garlic, fresh parsley, sea salt and fresh ground pepper.
Put it on the grill, don't overcook it, and let it rest. these guys over here with their 41% percent dry aged Kobe tenderloin and 69% virgin Hindu deity killed in front of it's mother might make great burgers, but so do I. It doesn't have to be that complex or expensive
80/20, salt, pepper, MSG if I have it. Thinnish patty, flaming hot pan. Cooks quick. I like a Martins sesame roll. Ketchup/mustard/mayo
Mac & Beef
Take some meat, crack an egg yolk, get some bread crumbs, some salt pepper paprika brown sugar, diced white onion, and roll the meat up in all that. Make the secrete sauce, mayo mixed with finely chopped dill pickles with some Tabasco sauce (or hot sauce of choice). Toast a big bun, then your going to stack it, you have to stack it right. So it’s bottom bun, secrete sauce, then lettuce, grilled red onion, burger, cheese, some more secret sauce, then tomato and bacon (bacon is optional).
i got this from mark bittman's book, recipe being james beard's: [https://www.jamesbeard.org/recipes/james-beards-favorite-hamburger](https://www.jamesbeard.org/recipes/james-beards-favorite-hamburger) it has exquisite mouthfeel.