nother burger thread

Discussion in 'Food & Cooking' started by dagger, Sep 20, 2015.

  1. dagger

    dagger

    Messages:
    628
    Likes Received:
    14
    Exp:
    Can't boil water
    Been watching many shows focusing on burgers. Lot pre grind meat and add special made topping and flavoring spices sprinkled on top when cooking but none seam to add flavoring directly to the chop meat mix. They have done this with other meats through rubs or soaking but not burgers. Does anyone here flavor the meat or do you like it in its purest meat taste and leave flavoring as a addon. Not even stuff burgers seam to alter the meat just stuff inside it.
     
  2. mike9

    mike9

    Messages:
    2,523
    Likes Received:
    465
    Exp:
    Former Chef
    In its purest state and right before it hits the heat salt and pepper.  Needs at least 20% fat content.
     
  3. french fries

    french fries

    Messages:
    5,272
    Likes Received:
    344
    Exp:
    At home cook
    Sometimes I mix salt pepper, sliced shallots and minced garlic with the ground meat. Sometimes I keep the patty 100% pure beef. It yields two completely different results. I would suggest you try both and see if you prefer one over the other, or if, like me, you enjoy both are different times?
     
    Last edited: Sep 21, 2015
  4. teamfat

    teamfat

    Messages:
    4,091
    Likes Received:
    487
    Exp:
    I Just Like Food
    I've thought about marinating a tri tip, for example, then grinding it the next day for burgers. But for the most part I am in the keep the meat pure, add in flavorings later when it comes to burgers. But I don't always do it that way.

    mjb.
     
  5. pete

    pete Moderator Staff Member

    Messages:
    4,398
    Likes Received:
    935
    Exp:
    Professional Chef
    @Dagger  No seasonings mixed into my meat for burgers, only sprinkled on top or glazed at the end.

    @Mike9  I prefer even more fat, usually around 25%

    @teamfat   I'm not sure how marinating would affect the burger's ability to hold together.  I'd be concerned that it would interfere.
     
  6. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    It depends. Much like pizza and tacos, whatever floats your boat. For a brisket burger, I would keep it simple inside and out.. For a turkey burger, I add ingredients to the mix, similar to spanakopita, I.e. spinach, feta, red onion. For beef, I sometimes add worcestershIre and onion.
     
    Last edited: Sep 21, 2015
  7. mike9

    mike9

    Messages:
    2,523
    Likes Received:
    465
    Exp:
    Former Chef
    If you want to try something different try my "Ruben Burger"  50/50 chuck and corned beef brisket - I fix them with sauerkraut, swiss and Russian on a toasted bun.  If the chuck is too lean add some suet, or pork back fat you need fat to bind it together.
     
    Last edited: Sep 21, 2015
  8. wokkerk

    wokkerk

    Messages:
    3
    Likes Received:
    10
    Exp:
    Home Cook
    Im a purist for the most part when it comes to burgers.  20% fat content or higher.  I do salt, pepper, and garlic powder right before it goes on the grill.  Turkey burgers are another story though because they dont hold together as well so I add egg whites, Italian bread crumbs and other seasonings into the meat.

    I have tried encapsulating the cheese into the center of the burger and baking which works well but its more effort and doesn't seem to yield better results in my opinion.  I think it would be cool to try some sort of barbecue sauce creating with smoked Gouda or something in it.
     
  9. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
  10. pete

    pete Moderator Staff Member

    Messages:
    4,398
    Likes Received:
    935
    Exp:
    Professional Chef
    There is a burger that I do that does have other ingredients mix into the beef and that is a Chorizo burger that I make.  I mix ground beef with mexican chorizo.  My ratio ranges from 66:33 to 50:50 ground beef to chorizo.  Using straight chorizo is too overwhelming and doesn't hold together well.  I top with fresh tomato, pickled red onion and a coriander/cilantro mayo.
     
  11. dagger

    dagger

    Messages:
    628
    Likes Received:
    14
    Exp:
    Can't boil water

    Today is the first Ranger pre season game so burgers. This time to the pre store ground meat added ground garlic, meat supreme spices and egg mixed with some gelatin. The spices are Drogheria & Alimentari come in a grinder bottle, really good. I made 1/2 pound burgers, yes Adam Richman crazy. The gelatin changes the texture of the meat so it's not so tough but more juice and guess softer. They did this on American Test Kitchen to make all chop meat loaf feel more like mix of pork/beef/veal, I use it in burgers.
     
    Last edited: Sep 21, 2015
  12. dagger

    dagger

    Messages:
    628
    Likes Received:
    14
    Exp:
    Can't boil water
    Next time corn beef is on sale going to try this. I bet they would go great on a King Hawaiian burger roll. I bought this big box of addons for my KitchenAid and never used them.
     
    Last edited: Sep 21, 2015
  13. pete

    pete Moderator Staff Member

    Messages:
    4,398
    Likes Received:
    935
    Exp:
    Professional Chef
    Sorry, but I just don't see the need for either gelatin or egg in burgers, especially when you have a good fat to lean ratio and you don't over pack them.
     
  14. dagger

    dagger

    Messages:
    628
    Likes Received:
    14
    Exp:
    Can't boil water
    well its a meat loaf thing that I used for burgers. I like the meat softer than regular meat which when cooked packs down and I'm using store bought ground beef not grinding my own. Costco meat it was
     
  15. chefross

    chefross

    Messages:
    2,780
    Likes Received:
    418
    Exp:
    Former Chef
    Many people like to doctor their burger meat with additives like egg, bread soaked in milk, onions, seasonings, etc...

    At work, I had to re-learn how to make the burger.

    You look at the 1 # package and see that the ground beef was extruded from a machine on to the cardboard tray.

    I simply divide that package into 2 portions with my hands and gently press them into a burger shape without disrupting the meat.

    I make them thinner in the center then at the ends so they look a bit concave. This make them grill more evenly.

    Where I live, I KNOW the butcher and WHERE the meat comes from.

    IMO this makes all the difference.

    In the usual meat section of any store, you have no idea where that burger comes from.
     
  16. teamfat

    teamfat

    Messages:
    4,091
    Likes Received:
    487
    Exp:
    I Just Like Food
    Start with meat. Grind, mince, chop, whatever. Start adding things to it. Where does burger stop and sausage begin?

    And @Mike9 has mentioned rueben burgers before, it is something I have been wanting to try.

    mjb.