How Do You Grill Your Burgers? - Page 3

Kreth · 06-19-2010, 03:26 PM

Quote:

Originally Posted by ir13

I get some pre made 1/3lb patties from my local butcher and season them with a secret mixture of Brown and White Sugar, salt, pepper, cinnamon, ginger and garlic powder.

Interesting. Bet they caramelize nice.
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ir13 · 06-19-2010, 10:48 PM

Quote:

Originally Posted by Kreth

Interesting. Bet they caramelize nice.
Posted via Mobile Device

They do, and it adds a nice flavor to the burgers as well.

OLS · 06-22-2010, 06:04 PM

Dammit, now I am all hyped up for some burgers this weekend. I am gonna hit the reduced rack tomorrow.

forgop · 06-22-2010, 07:01 PM

I've never heard of the thumbprint trick. Is there a method to determine how deep to have it in relation to the patty?

Kreth · 06-22-2010, 07:32 PM

Quote:

Originally Posted by forgop

I've never heard of the thumbprint trick. Is there a method to determine how deep to have it in relation to the patty?

A little less than half the thickness of the patty should be fine.
Posted via Mobile Device

e-man67 · 06-23-2010, 02:37 PM

per lb I use 1 Egg, tea ketchup, tea A-1, tea worcestershire sauce, 1 tea garlic salt, salt, pepper... =goodness

OLS · 06-23-2010, 05:21 PM

That's alot of tea....do they keep you awake at night??

Kreth · 06-23-2010, 07:13 PM

Quote:

Originally Posted by OLS

That's alot of tea....do they keep you awake at night??

I was tryng to figure out WTF tea ketchup was.

Posted via Mobile Device

e-man67 · 06-24-2010, 10:27 AM

Quote:

Originally Posted by OLS

That's alot of tea....do they keep you awake at night??

Camomile tea...helps me sleep..

tea=tsp

06-24-2010, 02:50 PM

<-- Meat Guy.

So I could spend hours discussing this, but if you really want a great burger, you have to use 1) great raw materials and 2) nothing else except salt+pepper and MAYBE granulated garlic.

I make about 10 different "proprietary" blends for different customers including the now famous "Shake Shack" that just opened in Miami Beach (the new york version is made by my good friend Pat LaFrieda, google him).

Some of them I have non-disclosures on so I can't discuss, but I will definately say that the best blend is one that has no less than 20% fat, no more than 25-27%.

It needs to use mostly whole muscles that come from either the chuck or plate section (read: front of the steer), and needs to NOT include: hearts, sirloin, hindshank, oxtail, or loin).

It is possible and beneficial to mix in a bit of some of the more exotic cuts to add your choice of flavors to it such as Brisket, Skirt Steak, Hanger Steak, Foreshank Meat, or god forbid, steak trimmings.

It needs to ONLY be ground twice, once by a slightly coarser blade and once by a slightly finer blade, but not mush.

It needs to be ground as cold as possible, if you are going to your retail butcher, ask them to grab you a FROZEN piece of chuck or put your chuck in the freezer before you grind it at home, the colder the less mushy.

Finally, it needs to not be pattied too thick because you will end up with a meatball instead of a burger.

Other than that, mix it up, patty it up, season the finished products with Salt + Pepper and Granulated Garlic (i guess onion would be ok, but anything more and you are eating meatloaf and not hamburger) and grill or griddle away.

OLS · 06-25-2010, 08:44 AM

Quote:

Originally Posted by DougBushBC

but if you really want a great burger, you have to use 1) great raw materials and 2) nothing else except salt+pepper and MAYBE granulated garlic.

This is as true as it gets to me, and I know that several of my statements actually contradict
that, mostly cause I am a "tryer", but this statement above, to me, is the absolute truth.
SALT and PEPPER only, emphasis on the MAYBE for garlic, but I always use it too, so I am guilty.
In fact, this goes for steak, too as far as I am concerned.

More contradiction. Made some burgers last night to cook this weekend, and I happened to
get a curiousity from the new spice place I ordered from, 1 lb of Kraft Mac and cheese powder, lol.
I put a few tablespoons of that into my meat. We shall see!

shilala · 06-25-2010, 08:50 AM

I use Lipton Chicken Noodle Soup Mix in my hamburger. It really makes them juicy and tasty. You can't tell the noodles are in there and they really hold back the juice.

OLS · 06-26-2010, 02:21 PM

After cooking a half a dozen today, and eating one, there was no real taste of the Kraft Cheeze powder in the burgers.
Bummer. I was kind of hoping for some cheezie flavor. Maybe I need more. I was careful as I had already added
the salt and pepper and rub. As you know that powder has a decent amount of salt in it. GOOD though.

forgop · 06-26-2010, 04:49 PM

I think I'm going to make some 50/50 beef/turkey burgers on the grill in the next week. It goes against the entire concept of a great burger, but I've gotta do it as diet friendly as possible. The biggest issue I have with the turkey is the texture of it.

T.G · 06-26-2010, 10:29 PM

Quote:

Originally Posted by forgop

I think I'm going to make some 50/50 beef/turkey burgers on the grill in the next week. It goes against the entire concept of a great burger, but I've gotta do it as diet friendly as possible. The biggest issue I have with the turkey is the texture of it.

Toss 25% ground pork into the mix to help it taste better.

OLS · 06-28-2010, 07:10 AM

I think you could also throw in a few tablespoons of unflavored oats in there.
I use it as a binder for ground meat generally, but I think in the case of
turkey burgers, it would actually improve the texture quite a bit and simulate
the beefyness. And REALLY 50/50 is not going to be a problem. They will
taste like beef. Maybe use a bit of beef bullion powder in there for good measure.

07-19-2010, 07:15 AM

Going to give this a try tonight!!! thanks

MiamiE · 07-19-2010, 07:58 AM

Doug and Richard make the best burgers I've ever had!

ODLS1 · 08-26-2010, 10:48 PM

I don't grill much, or cook anything for that matter (although I do make mass quantities of awesome beer from scratch), but my best to date I think I used a little Worcestershire, garlic salt, onion, ground pepper, and a marinated it in my own Imperial IPA beer. Also brushed on the beer marinade while it was grilling. Each bite tasted like hoppy beefy goodness. I get the angus from kroger and use a cheap charcoal grill.

TheLostGringo · 08-27-2010, 09:05 AM

Reading this thread has made me very hungry.

06-22-2010, 06:04 PM	#3
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: How Do You Grill Your Burgers? Dammit, now I am all hyped up for some burgers this weekend. I am gonna hit the reduced rack tomorrow.

06-22-2010, 07:01 PM	#4
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: How Do You Grill Your Burgers? I've never heard of the thumbprint trick. Is there a method to determine how deep to have it in relation to the patty?

06-23-2010, 02:37 PM	#6
e-man67 Big Drunkin Monkey!! Join Date: Mar 2009 First Name: Eric Posts: 1,480 Trading: (29)	Re: How Do You Grill Your Burgers? per lb I use 1 Egg, tea ketchup, tea A-1, tea worcestershire sauce, 1 tea garlic salt, salt, pepper... =goodness __________________ Big hairy Ape chuggin whiskey by the barrel full..making ladies cry!

06-23-2010, 05:21 PM	#7
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: How Do You Grill Your Burgers? That's alot of tea....do they keep you awake at night??

06-24-2010, 02:50 PM	#10
DougBushBC Guest Posts: n/a	Re: How Do You Grill Your Burgers? <-- Meat Guy. So I could spend hours discussing this, but if you really want a great burger, you have to use 1) great raw materials and 2) nothing else except salt+pepper and MAYBE granulated garlic. I make about 10 different "proprietary" blends for different customers including the now famous "Shake Shack" that just opened in Miami Beach (the new york version is made by my good friend Pat LaFrieda, google him). Some of them I have non-disclosures on so I can't discuss, but I will definately say that the best blend is one that has no less than 20% fat, no more than 25-27%. It needs to use mostly whole muscles that come from either the chuck or plate section (read: front of the steer), and needs to NOT include: hearts, sirloin, hindshank, oxtail, or loin). It is possible and beneficial to mix in a bit of some of the more exotic cuts to add your choice of flavors to it such as Brisket, Skirt Steak, Hanger Steak, Foreshank Meat, or god forbid, steak trimmings. It needs to ONLY be ground twice, once by a slightly coarser blade and once by a slightly finer blade, but not mush. It needs to be ground as cold as possible, if you are going to your retail butcher, ask them to grab you a FROZEN piece of chuck or put your chuck in the freezer before you grind it at home, the colder the less mushy. Finally, it needs to not be pattied too thick because you will end up with a meatball instead of a burger. Other than that, mix it up, patty it up, season the finished products with Salt + Pepper and Granulated Garlic (i guess onion would be ok, but anything more and you are eating meatloaf and not hamburger) and grill or griddle away.

06-25-2010, 08:50 AM	#12
shilala Dear Lord, Thank You. Join Date: Oct 2008 First Name: Scott Posts: 13,721 Trading: (252)	Re: How Do You Grill Your Burgers? I use Lipton Chicken Noodle Soup Mix in my hamburger. It really makes them juicy and tasty. You can't tell the noodles are in there and they really hold back the juice. __________________

06-26-2010, 02:21 PM	#13
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: How Do You Grill Your Burgers? After cooking a half a dozen today, and eating one, there was no real taste of the Kraft Cheeze powder in the burgers. Bummer. I was kind of hoping for some cheezie flavor. Maybe I need more. I was careful as I had already added the salt and pepper and rub. As you know that powder has a decent amount of salt in it. GOOD though.

06-26-2010, 04:49 PM	#14
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: How Do You Grill Your Burgers? I think I'm going to make some 50/50 beef/turkey burgers on the grill in the next week. It goes against the entire concept of a great burger, but I've gotta do it as diet friendly as possible. The biggest issue I have with the turkey is the texture of it.

06-28-2010, 07:10 AM	#16
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: How Do You Grill Your Burgers? I think you could also throw in a few tablespoons of unflavored oats in there. I use it as a binder for ground meat generally, but I think in the case of turkey burgers, it would actually improve the texture quite a bit and simulate the beefyness. And REALLY 50/50 is not going to be a problem. They will taste like beef. Maybe use a bit of beef bullion powder in there for good measure.

07-19-2010, 07:15 AM	#17
Papax2425 Guest Posts: n/a	Re: How Do You Grill Your Burgers? Going to give this a try tonight!!! thanks

07-19-2010, 07:58 AM	#18
MiamiE I'm nuts for the place Join Date: Feb 2009 First Name: Erick Location: Miami, FL Posts: 2,892 Trading: (38)	Re: How Do You Grill Your Burgers? Doug and Richard make the best burgers I've ever had!

08-26-2010, 10:48 PM	#19
ODLS1 Still Watching My Back Join Date: Nov 2009 Location: Kentucky Posts: 226 Trading: (1)	Re: How Do You Grill Your Burgers? I don't grill much, or cook anything for that matter (although I do make mass quantities of awesome beer from scratch), but my best to date I think I used a little Worcestershire, garlic salt, onion, ground pepper, and a marinated it in my own Imperial IPA beer. Also brushed on the beer marinade while it was grilling. Each bite tasted like hoppy beefy goodness. I get the angus from kroger and use a cheap charcoal grill.

08-27-2010, 09:05 AM	#20
TheLostGringo Wish I had a Dr. Pepper Join Date: Oct 2008 First Name: Roger Location: South Windsor, CT Posts: 443 Trading: (16)	Re: How Do You Grill Your Burgers? Reading this thread has made me very hungry. __________________ You don't need a Weatherman to know which way the wind blows.