I'm Making A Hamburger Pt 2
- Thread starter Shegokigo
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If there is not time to mix your seasonings yourself, try Tony Chachere's Creole seasoning.
Just salt and pepper is good. Salt the meat before you form the patties to get it mixed in. Keep your burgers simple. Don't get hamburger that is too lean, render out what fat you can when you cook it. And as the above poster says, let it rest a few minutes before putting it on the bun.
Just salt and pepper is good. Salt the meat before you form the patties to get it mixed in. Keep your burgers simple. Don't get hamburger that is too lean, render out what fat you can when you cook it. And as the above poster says, let it rest a few minutes before putting it on the bun.
Ok yes, we get it. You're a lesbian...sheesh
Dave
Staff member
The thread was closed by request, not because anything bad was going on.
And I loves me a good burger. I could eat burgers or steak every meal and be perfectly happy.
And when I have fresh ground beef and want to make my own burgers I take the beef, add in 1 raw egg and some bread crumbs (to hold it together but not enough to turn it into meat loaf) and add some Lipton onion soup mix. After I patty them up you can either soak in A-1 or just grill as is. Soaking in A-1 can get it a little too salty if you do it too long so I usually skip this.
Burgers are good.
And I loves me a good burger. I could eat burgers or steak every meal and be perfectly happy.
And when I have fresh ground beef and want to make my own burgers I take the beef, add in 1 raw egg and some bread crumbs (to hold it together but not enough to turn it into meat loaf) and add some Lipton onion soup mix. After I patty them up you can either soak in A-1 or just grill as is. Soaking in A-1 can get it a little too salty if you do it too long so I usually skip this.
Burgers are good.
What the....Yeah I've never eaten
to begin with.
Though I've had
in the past....
...Where did this erection come from...
J
Joe Johnson
Depends on how I feel at the time. Sometimes I just do a simple salt/pepper/form patties and grill. Other times I throw everything in I can think of. My default is egg/crushed crackers (easier to grill than bread crumbs, well, unless you buy one of those containers of shakeable bread crumbs), salt, pepper, italian seasoning, and worcestershire sauce, sometimes I sprinkle a titch of A1 in there.
I've tried the "fried egg" on top of burger move. That was not bad, but more fussy than it was worth.
I want to try doing my own Juicy Lucy sometime, but haven't been brave enough to try.
---------- Post added at 05:00 PM ---------- Previous post was at 04:51 PM ----------
Also, I guess I'm having a hamburger for lunch, now.
I've tried the "fried egg" on top of burger move. That was not bad, but more fussy than it was worth.
I want to try doing my own Juicy Lucy sometime, but haven't been brave enough to try.
---------- Post added at 05:00 PM ---------- Previous post was at 04:51 PM ----------
Also, I guess I'm having a hamburger for lunch, now.
It would have a different title for sure... As well as a disclaimer in the beginning to make sure anyone reading it was to assume it was purely hypothetical of course...... >
Man, that second one looks very unappetizing.Yeah I've never eaten
to begin with.
Though I've had
in the past....
... Did you just trick me into being gay?
What is so hard about using bread crumbs? You open the can and pour into your hand/bowl/measuring cup then mix them into your food.
That said, when I make a burger patty I want it to be about the MEAT so I usually only use a pinch of kosher salt. Then cooking for four minutes each side on medium-medium high heat results in a perfect burger.
J
Joe Johnson
What is so hard about using bread crumbs? You open the can and pour into your hand/bowl/measuring cup then mix them into your food.
That said, when I make a burger patty I want it to be about the MEAT so I usually only use a pinch of kosher salt. Then cooking for four minutes each side on medium-medium high heat results in a perfect burger.[/QUOTE]
Check my parenthetical statement.
But, if you don't buy those, many people actually tear up bread, which results in pieces that are too big, and make the burger hard to form.
I am curious what this means, but not curious enough to Google it.
As a veggie, my burger recipes tend to be "Open box of veggie burgers and heat one up". It's universally disappointing.
What is so hard about using bread crumbs? You open the can and pour into your hand/bowl/measuring cup then mix them into your food.
That said, when I make a burger patty I want it to be about the MEAT so I usually only use a pinch of kosher salt. Then cooking for four minutes each side on medium-medium high heat results in a perfect burger.[/QUOTE]
Check my parenthetical statement.
But, if you don't buy those, many people actually tear up bread, which results in pieces that are too big, and make the burger hard to form.[/QUOTE]
I have never once ever known someone who does that.
J
Joe Johnson
It makes for a pretty crumby situation.
Yeeeeeeehaaaawwww!!!!!!!!!!!!!!!!!111
Yeeeeeeehaaaawwww!!!!!!!!!!!!!!!!!111
Britney Spears?Though I've had
in the past....
---------- Post added at 04:40 PM ---------- Previous post was at 04:39 PM ----------
Fail.
Both look delicious. 
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