Hamburguer

[nueces5]

I don't know if it's the best burger, but it's the one I like the most.
I make a ball of minced meat of approximately 350 grams, add a little salt and pepper and knead it a little with my hands.
Then I put it on a very hot plate, this is very important, I count 15 seconds and I flatten it with the spatula. Now I add a little chopped onion, mixed with mustard and olive oil, when the burger can come off, I turn it over and let the onions burn a little, I add cheddar on top and cover it with a special lid so that it melt.
I remove the hamburger and put a little butter and the hamburger bread in the place where it was cooked so that it brings out all that flavor.
Usually you add a little barbecue sauce, garlic mayonnaise and a few slices of cucumber.
What is your favorite?

[Tatume]

Somewhat off topic, but yesterday I read that McDonald's is making 50 changes to the composition of its hamburger patties! How can a hamburger even have 50 components? In my youth I did security work, and McDonald's was on my route. At closing time I would escort the manager to the bank, and the employees would give me whatever was under the hot lamps. My dog back then loved McNuggets, but he would turn and walk away from a McDonald's burger. He would eat just about anything else, including days old road kill.

To answer your question, my favorite is to make patties of ground chuck and cook them over a charcoal fire. Served on toasted bread they are to kill for!

[elmacgyver0]

All sounds good to me, I even like McDonalds.
I love ground beef.

[georgerkahn]

Believe it or not, I ALWAYS "never trusted" any prepared burgers! A close friend of mine is a Federal Meat Inspector, and while he will eat hot dogs from just about anywhere -- he will NOT eat a commercial burger! There's a story -- probably true, but possibly Urban Myth -- that one of the fast food chains WON a law suit against the allegation that theirs were really not, as advertised, 100% pure beef burgers, with the court agreeing that the 17% beef in each patty was indeed 100% pure beef. (Hence :) the other 49 ingredients OP mentioned?)
HOWEVER, since I got "old & crippled" I have been purchasing boxes of 100% pure beef Angus Bubba Burgers at B.J.'s -- and, to me they're delicious. A 2nd beauty is there's zero "work" -- the frozen patty goes from the freezer to the propane grill: 6 minutes on one side; flip; 5 minutes on the other. DONE! And, again, in my opinion, quite tasty!
geo

[Hannibal]

Back when small town butcher shops existed I preferred to get steak fat trimmings and mix it at a ratio of 75% venison to 25% beef fat. Not the fat off the hind quarters or shoulders. Big difference. Still have the grinder I used.

Either you know exactly what I'm describing or you think it's madness. Doesn't really matter. Those small shop meat cutters are few and far between and they know what they've got.

[Winger Ed.]

I never ate much at McDonalds, and I think the last time was in the late 1970s.
I didn't know about them having 50 ingredients,,,,
I always thought it was basically just grease and salt on a soggy bun.

A favorite burger for us is 1/2 lean ground beef from the grocery store, and half (rather lean) pork sausage I make myself.

[Hannibal]

I tried mixing pork and both beef and venison since people talk about it a lot.

Personally I find it disgusting. Just ruined both the pork and the beef/venison in my opinion. Tried it more than once just to make sure I wasn't messing it up somehow. Nope. NEVER again.

[Winger Ed.]

I tried mixing pork and both beef and venison since people talk about it a lot.
Personally I find it disgusting. .

I'm ashamed of myself for laughing at that.
Maybe you just need a few pieces of bacon on it too.

[Daver7]

I like pork/venison with Cudighi seasoning. Not really a hamburger. But if I have a choice I go for cudighi

[Hannibal]

I'm ashamed of myself for laughing at that.
Maybe you just need a few pieces of bacon on it too.

I tried that too. Found it even worse.

And irritated me even more because even then bacon was expensive.

I like beef flavor. Not beef flavored pork.

Just ruins a good cut of meat IMO. Apparently many disagree. That's fine.

[MrWolf]

Believe it or not, I ALWAYS "never trusted" any prepared burgers! A close friend of mine is a Federal Meat Inspector, and while he will eat hot dogs from just about anywhere -- he will NOT eat a commercial burger! There's a story -- probably true, but possibly Urban Myth -- that one of the fast food chains WON a law suit against the allegation that theirs were really not, as advertised, 100% pure beef burgers, with the court agreeing that the 17% beef in each patty was indeed 100% pure beef. (Hence :) the other 49 ingredients OP mentioned?)
HOWEVER, since I got "old & crippled" I have been purchasing boxes of 100% pure beef Angus Bubba Burgers at B.J.'s -- and, to me they're delicious. A 2nd beauty is there's zero "work" -- the frozen patty goes from the freezer to the propane grill: 6 minutes on one side; flip; 5 minutes on the other. DONE! And, again, in my opinion, quite tasty!
geo

Past two years we have gotten 1/2 a steer locally. Best beef ever. Hamburger is great, steaks the best I've had and I have had steaks from some of the finest steak houses. Buy local if you can (grain fed at least for fattening up). My GF makes the best burgers but she keeps it a secret so I have to keep her around[smilie=l:

[Pipefitter]

Made 20# of pork sausage yesterday, 16# pork butts, 4# hickory smoked bacon, fennel seed, onion powder, garlic powder, salt, pepper, ground cayenne pepper, rosemary, and sage. I prefer burgers from this over beef.

[Jeff Michel]

I was in Federal inspection for 35 years and assigned to a plant that produced ground beef patties for McDonald's. Fact, The beef patties produced for McDonalds are 100% beef, period with at lean to fat ratio of 72% lean to 28% indigenous fat. These proportions are tested twice during the production process. You cannot add fat to Ground Beef patties, that is a labeling requirement. Beef Burger patties/Bubba burgers/hamburger patties and a thousand similar products can have added fat, heart, water, soy, seasoning. Check the label, if it's ground beef, that's all that will be the only item on the label. The 50 ingredients rumor is pure nonsense, the only burger that they produced with added ingredients was the McLean and that was carrageenan. It was determined that it had a cathartic effect on some people (that would be poopy sick) and it was dropped from production. It was also one of the cleanest, best maintained facilities I ever was assigned to. I cannot say that about a number of other patty stamping operations I've covered. FWIW, when I was there, they produced 1 million pounds a day, I kinda doubt they would start messing with the formulation with numbers like that.

[shaggybull]

I don't buy meat in store raise my own beef and lamb. Have a buddy raises pigs. We do farm kill take to butcher and have cut/wrap the way we want nothing added just meat. This way you know what goes into the animal no guessing

[jdfoxinc]

Cajun seasoning, cook, add Frank's red hot, blue cheese dressing, add 2 slices crisp bacon. Yum.

[Winger Ed.]

Made 20# of pork sausage yesterday, 16# pork butts, 4# hickory smoked bacon, fennel seed, onion powder, garlic powder, salt, pepper, ground cayenne pepper, rosemary, and sage. I prefer burgers from this over beef.

That sounds like my sausage seasoning recipe,,,, minus the sage.
I usually make 40-50 pounds at a time with a ratio of 10 lb. pork, and 4-5 lb. of bacon ends & pieces.

I used to make it with 1/2 deer & 1/2 pork until I quit hunting.
Now its all pork. I made a batch shortly after we got married in 2002.
After that, Mrs. Winger won't let grocery store sausage in the house any more.

[farmbif]

ground beef. yeah, I had a little unintended scientific experiment going on deep within the bowels of an old refrigerator with a partial package of ground chuck from the local Walmart super center.
by the time it was noticed it had turned green, but then life got in the way trash day came and went, maybe more than once, and when it was seen again it had once again turned red. not even the canine garbage disposal next door would even show any interest in it. h'mmm, how's that happen?

[MaryB]

The 50 ingredients in a Big Mac aren't just the beef patty, it is the sauce, the nasty lettuce, the dry bun(that is where they need to change!), the wimp slice of cheese that got thinner every year it seemed... all to appease the corporate bean counters. The patties as mentioned above were all beef when I worked there, ingredients on the box were listed as beef. They had better tasting buns back then too. Never was a fan of the Big Mac bun... to much bread...

[nueces5]

Without a doubt, all good recipes
We all agree that there is nothing like homemade food. Sometimes you give up a little flavor, since ultra-processed foods have a very good idea of what to do so that we like it.

[Tall]

I like to make my burgers with 80/20 ground beef, about 1/4 pound uncooked. I flatten the pattie and then soak it in olive oil on both sides. Then I add salt and pepper.

The frying pan is heated as hot as it will go, maybe 5 minutes before the meat is placed on it with the gas burner set to high.

Then the meat is grilled, about 6 minutes per side for well done. The cheddar cheese gets placed on the cooked side after it is flipped.

Col Pabst Worcestershire sauce is placed in the foil when the burger is wrapped up to rest for 2 minutes before eating. I like fresh lettuce, red onion slices, tomato, pickles and mustard on mine. With a sourdough bun.

[nueces5]

I like to make my burgers with 80/20 ground beef, about 1/4 pound uncooked. I flatten the pattie and then soak it in olive oil on both sides. Then I add salt and pepper.

The frying pan is heated as hot as it will go, maybe 5 minutes before the meat is placed on it with the gas burner set to high.

Then the meat is grilled, about 6 minutes per side for well done. The cheddar cheese gets placed on the cooked side after it is flipped.

Col Pabst Worcestershire sauce is placed in the foil when the burger is wrapped up to rest for 2 minutes before eating. I like fresh lettuce, red onion slices, tomato, pickles and mustard on mine. With a sourdough bun.

I like this recipe!!
I would only add pickled cucumber

[Wag]

I love a good burger from a good greasy spoon restaurant with a side of thick cut fries.

Haven't found a really good one in years although there's a local Revel Burger that comes pretty close.

At home, I'm a fan of grilling over an open flame, mesquite chips underneath. I grill the buns on the fire, too. Best burgers you could ask for. I don't generally blend the beef with other meat any more because for me, the smoke flavor does the trick. Maybe add some pepper, garlic and a small dab of salt and I'm good. Melt some sharp cheddar on top but not too much. Garnish with lettuce, onion, tomato and green chile (sliced, not diced) and I'm in hog heaven! The balance of flavors is magnificent.

Sometimes, I'll make a bunch of patties very small and use them for sliders and use some dill pickles and use those King's Hawaiian rolls for buns. It tends to be a real hit.

On the occasions when I cook on the stove in a cast iron skillet, I toss the ball of beef in the pan for about a minute, then flip it over and smash it into a patty. Only one smash. Works very well and turning it over before the smash keeps it from sticking to the spatula.

Dang. Now I'm hungry.

--Wag--

[SteveM54]

Wow, I'm in.....:drinks:

[reloader28]

[QUOTE=Jeff Michel;5653596]I was in Federal inspection for 35 years and assigned to a plant that produced ground beef patties for McDonald's. Fact, The beef patties produced for McDonalds are 100% beef, period with at lean to fat ratio of 72% lean to 28% indigenous fat. These proportions are tested twice during the production process. You cannot add fat to Ground Beef patties, that is a labeling requirement. Beef Burger patties/Bubba burgers/hamburger patties and a thousand similar products can have added fat, heart, water, soy, seasoning. Check the label, if it's ground beef, that's all that will be the only item on the label. The 50 ingredients rumor is pure nonsense, the only burger that they produced with added ingredients was the McLean and that was carrageenan. It was determined that it had a cathartic effect on some people (that would be poopy sick) and it was dropped from production. It was also one of the cleanest, best maintained facilities I ever was assigned to. I cannot say that about a number of other patty stamping operations I've covered. FWIW, when I was there, they produced 1 million pounds a day, I kinda doubt they would start messing with the formulation with numbers like that.[/QUOTE

This is interesting. Was that for the USA or other countries???
Did they butcher the cows there or ship in mystery meat for packaging??

About 40 years ago I heard a helicopter pilot tell my Dad that before he got that job he was over seas rounding up
water buffalo for the USA Mcdonalds chain. He did also say that they were eventually shut down because they were getting other stuff in the meat too.
Personally I cant stand McDs and it ticks me off that they call it a 1/4 pounder when it is in fact only 1/10 pound of meat

[Tracy]

We almost never go to McD, BK, Hardee's and those kind of places. For burgers out our go-to is Five Guys.
We also don't buy beef at Walmart. We used to, but noticed the quality really dropping several years ago. Now most of out store-bought meat comes from Piggly Wiggly.
I use ground chuck, patty it out, knuckle a hole in one side for expansion. Salt on the smooth side and put that side down in the hot iron skillet, then salt on the other side and maybe put some Worcestershire sauce in the knuckle hole. Maybe also some onions in the spaces between the patties. Flip them over when ready, and pepper the cooked side. Once they're fully done, pepper the other side.

[Recycled bullet]

I really like to fry my ground beef hamburger in bacon grease cook it with sliced onion and with delicious black pepper and sea salt mmmm good

[WRideout]

The Monroe Hotel, one of our regular local restaurants here in Butler, makes a buffalo bacon bleu burger that is outstanding. Half a pound of ground beef, crumbled bleu cheese, bacon and their proprietary hot sauce. It is fabulous!

Wayne