Basic thick burgers, grill or pan
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Date: 2022-04-28
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Comments and reviews: 10
Jay
I can absolutely respect the decisions made here because that's how you (and family) enjoy your burgers and that's excellent! Now if we're talking about more traditional or normal burgers this recipe is waaaaay off. Usually the beef is emulsified together by kneading and transforming lots of the natural fat in the meat into the binding agent for the beef. The fat then is spread more evely throughout the burger which make oil/butter fairly unnecessary for an even browning (depends on size, quantity and fat content, of course. I've found that this makes the burger just juicy enough and actually allows for a more flavorful approach while reducing the salt content. The fat would bring more than enough flavor alone while the added salt would merely emphasize all the flavors. It's important to remember that the more salt you add (and you did a fair amount for this one) the more moisture will escape the beef and so the pattie will keep less of its natural flavors and will inevitabily soak your buns. 100% agreed on the garlic and pepper though, they are a must!
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I can absolutely respect the decisions made here because that's how you (and family) enjoy your burgers and that's excellent! Now if we're talking about more traditional or normal burgers this recipe is waaaaay off. Usually the beef is emulsified together by kneading and transforming lots of the natural fat in the meat into the binding agent for the beef. The fat then is spread more evely throughout the burger which make oil/butter fairly unnecessary for an even browning (depends on size, quantity and fat content, of course. I've found that this makes the burger just juicy enough and actually allows for a more flavorful approach while reducing the salt content. The fat would bring more than enough flavor alone while the added salt would merely emphasize all the flavors. It's important to remember that the more salt you add (and you did a fair amount for this one) the more moisture will escape the beef and so the pattie will keep less of its natural flavors and will inevitabily soak your buns. 100% agreed on the garlic and pepper though, they are a must!
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ImperialFish
Pro tip (well, I'm not a pro, but actual pros have given this tip) don't use that wire brush on your grill, especially if you put a lot of oomph into it. The hard bristles can fall off or worse, get into whatever you're cooking. Those things are hard and can puncture your throat if they get into your food.
Just bunch up some aluminum foil and scrub with that. Cheaper if you don't grill frequently and avoids internal bleeding, win-win.
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Pro tip (well, I'm not a pro, but actual pros have given this tip) don't use that wire brush on your grill, especially if you put a lot of oomph into it. The hard bristles can fall off or worse, get into whatever you're cooking. Those things are hard and can puncture your throat if they get into your food.
Just bunch up some aluminum foil and scrub with that. Cheaper if you don't grill frequently and avoids internal bleeding, win-win.
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Bart
Hi, i've been experimenting with burgers myself lately, one of the strange things i found is, when you toast the bread first in a pan and then do the meat in the same, it will taste so much better. The butter will get a little brown, ofcourse dont use much when toasting the bread first. But your burger will taste so much better.
Also try browning your unions in the same meat fat for a little while before building your burger, its awesome.
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Hi, i've been experimenting with burgers myself lately, one of the strange things i found is, when you toast the bread first in a pan and then do the meat in the same, it will taste so much better. The butter will get a little brown, ofcourse dont use much when toasting the bread first. But your burger will taste so much better.
Also try browning your unions in the same meat fat for a little while before building your burger, its awesome.
reply
Chef
I'm kind of surprised you didn't go with the practice of grinding your own beef, or at least mention it. Fresh ground chuck, or shank meat (my fav) is always going to be better than what market ground is going to taste like. I use an attachment to my KitchenAid. Fresh ground is also safer to cook very rare, as the bacteria doesn't have time to get into the meat as it does with pre-ground that sits for days or weeks.
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I'm kind of surprised you didn't go with the practice of grinding your own beef, or at least mention it. Fresh ground chuck, or shank meat (my fav) is always going to be better than what market ground is going to taste like. I use an attachment to my KitchenAid. Fresh ground is also safer to cook very rare, as the bacteria doesn't have time to get into the meat as it does with pre-ground that sits for days or weeks.
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xSamDGK
Hey Adam!
I'd love to see the process of you testing out different recipes, making different batches and testing what you like / what you don't like. You're really good at explaining your recipes like you've done it a million times and know exactly what the possible downfalls of making it could be. Not sure if you've done this yet, but could be an interesting video!
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Hey Adam!
I'd love to see the process of you testing out different recipes, making different batches and testing what you like / what you don't like. You're really good at explaining your recipes like you've done it a million times and know exactly what the possible downfalls of making it could be. Not sure if you've done this yet, but could be an interesting video!
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Albeshr
I would advise you to put the toppings on top of the patty (except for the lettuce for your barrier, you need the fat coating of the patty on each bite for more lingering taste, your viggies do the exact opposite.
You can ab test that on your next burger, it's also why almost all restaurants put the toppings on the top.
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I would advise you to put the toppings on top of the patty (except for the lettuce for your barrier, you need the fat coating of the patty on each bite for more lingering taste, your viggies do the exact opposite.
You can ab test that on your next burger, it's also why almost all restaurants put the toppings on the top.
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Mimi
I have come to respect the advice to not season patties for burgers. It makes it easier to capture the sort of flavour takeaway burgers have - pure beef.
Favoured accoutrements are Polish pickles, onions and coleslaw mix stirfried with some miso paste, Iceberg lettuce (Crunch Water, and Special Burger Sauce.
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I have come to respect the advice to not season patties for burgers. It makes it easier to capture the sort of flavour takeaway burgers have - pure beef.
Favoured accoutrements are Polish pickles, onions and coleslaw mix stirfried with some miso paste, Iceberg lettuce (Crunch Water, and Special Burger Sauce.
reply
Evan
If you find you're a little late on your burgers to melt the cheese don't panic. Find a nice tall pot lid, place it on top of the burgers and cheese and spray some water under the burgers and cheese. 30 seconds later the steam will have rapidly melted the cheese without changing the meat in any way.
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If you find you're a little late on your burgers to melt the cheese don't panic. Find a nice tall pot lid, place it on top of the burgers and cheese and spray some water under the burgers and cheese. 30 seconds later the steam will have rapidly melted the cheese without changing the meat in any way.
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Mahmood
For thin patties, my favorite meat is striploin steaks. I usually buy the cheapest striploins at my local grocery store ( 13 /kg) and grind it with the fat cap. I use that to make smash burgers on a non-stick pan and empty the pan after each batch as it fills with melted fat.
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For thin patties, my favorite meat is striploin steaks. I usually buy the cheapest striploins at my local grocery store ( 13 /kg) and grind it with the fat cap. I use that to make smash burgers on a non-stick pan and empty the pan after each batch as it fills with melted fat.
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No1OfConsequence
My family makes burgers all the time at home, and we use garlic powder too. But for the cooking surface, we most often use a broiler pan, which is a pain to clean, but it's good for making quite a few burgers at once. That said, solid video.
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My family makes burgers all the time at home, and we use garlic powder too. But for the cooking surface, we most often use a broiler pan, which is a pain to clean, but it's good for making quite a few burgers at once. That said, solid video.
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