the_thoughtless_ponderer: How to make awesome burgers?!?
Ok – I admit, i bought some “gourmet” burgers from Fred Meyer (in Seattle) last year. They were AWESOME!!! They had various seasonings & spices already mixed in with the meat. I cooked them at a small party and everyone loved them (thus, they loved me!) ha. Ok – seriously – I don’t know how it’s possible, but I think I’m addicted to these types of hamburgers. The store stopped selling them, and now I’m cut off. I need your help. Please… PLEASE… do you know of any awesome burger “recipes”? I tried googling them and I haven’t seen anything that sounds like the burger I had before. Please be my savior. Links would be acceptable too!
Answers and Views:
Answer by victoria secret
go to his web site
I have no idea what kind of seasonings were in your gourmet burgers, BUT, I do have some tips for making awesome burgers:
Choose good ground beef, and NOT the extra lean kind. Even 90/10 is ok, but 80/20 is probably the best.
Dont freeze the meat, buy it just the day before you’re going to use it!
Get the seasonings you love (I use a packet of LIpton Onion Soup Mix Usually, but you can add anything you like, including cheese crumbles!) GENTLY mix them into the meat.
Form patties by gently shaping. Don’t pack them too tightly, and handle them only as much as you need to. Don’t over mix or over-knead.
Make a little divet in the middle, so when it cooks, the patty doesnt turn into a roundish meatball!
Sear the outsides on a super high temp, then reduce the heat, cover and let it cook til desired doneness, flip only once, halfway through cooking. Once you flip it, add the cheese, and cover to finish cooking. (The cheese will get ALL melty! YUM!
Don’t overcook obviously, and make sure your buns are toasted with condiments, ready for the patty. Serve immediately!
Good LUck!Answer by TheOne
Here are a variety of burger recipes:
Hamburger – Basic Hamburger
Yields: 4 servings
This Basic Hamburger is easy to make and tastes great.
For The Patties:
1 pound ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef stock block dissolved in a quarter cup water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
ketchup
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160 F. Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done.
Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
Bon Appétit!
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Hamburger – Barbecue Sauce Hamburger
Yields: 4 servings
Barbecue Sauce Hamburger. The sauce is very easy to make and it tastes good.
For The Patties:
1 pound ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground black is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef stock block dissolved in a quarter cup water
For the Sauce
1/2 a cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon Dijon or other mustard
1 tablespoon sugar
a few drops of Tabasco or other hot sauce(optional)
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
mayonnaise
Firstly combine all the sauce ingredients, mix well and set aside. Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties. Cook on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160 F.
Baste the patties with a little of the sauce about a minute or two before they are done. Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce, sliced tomato and the patty. Top the patty with a little of the sauce and the other half of the roll.
Bon Appétit!
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Hamburger – Carpetbagger Burger
The Carpetbagger Burger is basically a burger stuffed with oysters, mushrooms and bacon. The unique taste of this combination is intriguingly unusual and delicious.
For the Patties:
4 basic hamburger patties
For the Filling:
4 pieces bacon fried crispy, crumbled and drained on a paper towel
1 cup fresh oysters, drained and coarsely chopped. If unavailable canned (not smoked) will do
1/2 cup chopped mushrooms
1 dash olive oil
1 dash white wine
1 dash cream
fresh ground black pepper
For the Rolls:
4 fresh rolls, about the same size as the patties
sliced tomato
thinly sliced onion
lettuce
mayonnaise
Add olive oil to a saucepan and gently sauté the oysters and mushrooms until the mushrooms are tender. Drain excess oil and add the bacon, wine, cream and pepper. Stirring, bring to the boil, immediately remove from heat and allow to cool completely.
Make the 8 thin patties.
Spoon about a tablespoon of filling onto the centre of 4 of the patties and spread slightly leaving the outer edges clear. We need the top half to bind here.
Cover with the remaining patties and seal the edges by pressing down on the outer perimeter with your fingers (like you would with a pie). Don’t apply pressure to the centre of the patty or the filling will squirt out. Place the patties in the refrigerator until they are cold.
Warm the remaining filling. Cook the patties as you normally would but taking extra care when turning.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce and a slice of tomato.
Now add the patty and spoon the remaining filling over the patty. Top off with the other half of the roll. Enjoy a great tasting Carpetbagger Burger.
Bon Appétit!
Answer by Val KAm about to make some myself tonight,
you need to start with gourmet beef which is low in fat, mix in finely chopped onions, some packaged mixed spices, salt and pepper, worster and tomato sauce, crushed garlic and chili, [not too much unless you like a lot] mix all together with an egg, see if it is too wet or too dry after this, perhaps you need another egg, if it is too sloppy you may add some breadcrumbs or cornflour, till you can form them and they are solid to touch. shape them and cover in cornflour and cook, cook them on a high heat till you have a good crust and if you want well done turn down the heat and cook longer. you can use this mix for meat balls or spaghetti bol.
good luck, hope this helps
Just burn them and no one will be able to taste anything, it’s not your fault your guests distracted you from the grill.
See if Fred Meyer has a website.
I’m not much of a cook so I probably didnt help = sorry
Answer by Cam AThis my burger recipe from over 38 years in my family my grandpa came up with it. Started his own cafe in our small town
try it out
1 pound ground beef
1 (4 ounce) can diced green chilies, drained
1 teaspoon beef bouillon granules
4 slices Monterey Jack cheese
DIRECTIONS
Preheat grill for high heat.
In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.
Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.
Cola Burgers
1 egg
1/2 cup cola-flavored carbonated beverage, divided
1/2 cup crushed saltine crackers
6 tablespoons French salad dressing, divided
2 tablespoons grated Parmesan cheese
1 1/2 pounds ground beef
DIRECTIONS
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a medium bowl, mix together the egg, 1/4 cup of cola, crackers, 2 tablespoons of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch patties. Pour the remaining cola and dressing into a small bowl, and mix well.
Grill burgers for about 3 minutes per side. Brush with the dressing and cola, then grill for 8 to 10 more minutes, basting occasionally.
Bacon Swiss Burgers with Tomato and Avocado
8 slices bacon
1 pound ground beef chuck or sirloin
1 teaspoon Worcestershire sauce
1 or 2 dashes Tabasco sauce
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste
Vegetable oil, for grilling
4 slices Swiss cheese
4 hamburger buns, toasted, for serving
Thinly sliced ripe tomato, for garnish
Thinly sliced red onion, for garnish
Sliced ripe avocado, for garnish
Boston lettuce leaves, for garnish
If you will be grilling the burgers, preheat a barbecue grill to medium-high.
2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)
3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.
Answer by Mountian_BabyDo NOT add onions, and bunch of other junk to your burgers. You will get people telling you to add eggs and bread crumbs as a binder. That is a meat loaf Not a burger.
80/20 beef is the best. Just becuase it is a “lean ground beef”, doesn’t make it gourmet and visa versa.
Adding seasonings to the beef is okay just don’t get to carried away.
Answer by .•*´♥кα¡ʈσμ кเ∂ ♥ .•*´I like your seasoning selection and will put that in my list of burgers to try. I have recipes for several that include:
1. Grilled Cheddar Burgers w/Green Chile’s & grilled red onions on Ciabbata rolls
2. Jalapeno Burgers with Sweet onions & pepper jack cheese
3. Garlic Burgers
4. Grilled Hamburger w/options for Chipotle, BLT, Pizza & Mushroom
Find these recipes at:
https://www.cooking-is-easy-and-fun.com/?f
Answer by Helma DTry the hamburger recipe on this site. I would also suggest you try the lamb burger when you have time. It is really good.
https://www.tried-and-tested-recipes.com
Hope this helps.
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