Well, I was just seasoning my burger to cook just a few minutes ago. And now I'm curious. What kind of sauce/seasoning do you use on your burger?
A buddy of mine would mix grinded MJ, salt, pepper & a little garlic in the ground beef patties at his annual summer BBQ's. they were some of the best burgers I had.
I consider myself a bit of a burger connoisseur. Here's how I do it. First, a good burger starts with good ground beef. For me, that usually means going to the local farmer's market and seraching out some grass-feed beef. The taste is amazing. Otherwise, use an 85/15 blend from the local supermarket ... it's not as good as the other stuff, but it's got a decent fat content you don't get with the super lean stuff. Lean meat means less juicy, usually. After picking your meat, the next step is seasoning. I like to form my burger into patties first, using just a dash of Worcestershire sauce. I don't use any binding agents. After forming, I sprinkle the patties with Montreal Steak Seasoning. If I want to get really crazy I'll roll out two patties out super thin, top one with blue cheese, and then packet the other patty on top. From there it's on to cooking. I use two methods. During the summer, I usually grill them. The burgers go onto a super-hot grill for a few minutes, probably about 3-5 minutes per side. During the winter months, if I don't feel like busting out the grill, I'll use a ripping hot cast iron skillet, which gives it a good crust, I think. In some ways, a stove-top burger exceeds one that has been grilled. From there I'll toss the burger onto a bun, which is another part of burger building that gets overlooked. I like sesame seed buns, but when I can find them I go for potato rolls. I do not like hard breads, like ciabatta. Condiments and toppings are the last step. I usually eschew the traditional ketchup in favor of mayonnaise, I think it just tastes better with the seasonings that I use. (Though I do use ketchup when I'm working with a yellow cheese, like cheddar). I'm also a big fan of a couple of strips of bacon with the burger. I don't like veggies on my burger, which means lettuce, tomato, onions, and pickles can stay where they belong - on a salad. Add some fries or chips on the side and you've got yourself a burger that's better than 90% of what's available at the local fast food joint. I've got a completely different method for making sliders, but that's a whole other post.
use condiments sparingly they should never be the burger but enhance the burger. make a good spice mix toss it on there and grill to your hearts content. don't mess with the burgers a lot. done.
As far as sesoning goes, I've never had better than just plain ol' salt and pepper (although Worcestershire sounds like it'd be VERY good). Toppings? I usually go with American cheese, bacon, lettuce, tomato, mayo, and a small amount of ketchup. Just your classic California burger. Sometimes I'll go with American cheese, bacon and bbq sauce, or Swiss cheese and mayo (mushrooms too, if I've got some). IMO, the only cheeses for burgers are American and Swiss. And pickles don't belong on hamburgers.
With fresh beef, I don't do an awful lot. Usually its just some worchestershire sauce, and maybe some Mccormick Montreal Steak seasoning. I usually make up a bunch of patties to freeze to throw on a Foreman during the winter time. Its better than running to the market everytime. I add Ketchup, Mustard, Worchestershire sauce, and Onion soup mix. Mix it all together. If you added to much of the condiments, you can always throw in some Italian bread crumbs to keep them sticking together. I find this keeps the meat juicy for when you unfreeze the burgers. The real key of course to a burger is the cooking. Nothing past medium or its ruined
Amen to that, but I would say the same thing about Tow Maters. All they do is make the bun soggy and slimey
I never make a burger the same way two times in a row. I've doneit all. Formed the patty with a piece of mozzarella in the middle. Simple salt and pepper (on the outside, not mixed in). Maybe some garlic powder, onion powder. My favorite right now. Crumbled blue cheese and jalapeno pieces mixed in throughout the patty. Grind the meat yourself so it's safer, because I never take my burger past medium. Sometimes med rare when I'm frisky
I've known a lot of experienced old country cooks that swear by a cast iron skillet being the best way for burgers and steaks. I've tatsed some strong evidence for it too. For me I like just salt and pepper before I cook the burgers and usually only that as far as seasoning goes. Once in a while I'll add garlic and or onoin powder after cooking as they get burned or lost during cooking. Favorite toppings are mayo ketchup american cheese. Sometimes onions lettuce and tomato. I have a buddy that mixes barbecue sauce in the meat and they are pretty good but not as good as the traditional. I haven't tried pocket style (stuffed) burgers yet but they sound pretty good. For buns, any good soft style white or onion or kaiser roll etc. Also a big fan of patty melts.
Ever done it Aunt Jamimah? If not, then you can hardly say you've done it all [ame="http://www.youtube.com/watch?v=-hOhhgrM3bs"]YouTube- Stripes-Aunt Jemima Treatment[/ame]
If you like a solid crust on your burger, there's really nothing better. Just make sure you get the pan searing hot before you drop the burger in. If you like your burgers in the medium-rare range, this method is perfect. This gives you the closest thing to a griddled burger that you can get. I've got an actual griddle that I use when I'm making sliders. Pocket Burgers originated, I believe, up in Minnesota, where they're known as "Juicy Lucys" ... I like them quite a bit, but sometimes I like the cheese on the top too. And I agree with you that it's gotta be soft breads, the hard breads just don't work well with a burger IMO.
I like to use a bit of everything but my favorites are: seasoning salt, chili powder, steak seasoning (good kinds with garlic, pepper, salt, etc. in it), a little steak sauce, Tabasco, ketchup, and mustard with a little chopped onion. Mix all that together and fry it over low heat for a long time or grill it for a long time and I love it. Also put some Worcestershire sauce on it while its cooking and even some when you're mixing the meat as well. Oh and like VO said good fresh ground beef is key...I really love ground chuck that is very lean.
Salt, Pepper, Seasoned Salt, a dash of chili powder, a dash of onion powder, and touch of A1 sauce. Then when its done cooking, I top it off with plenty of ketchup and mayo, some lettuce, on a toasted onion roll. MMMM
Pepper jack and bacon Anyone take the burgers out of the skillet put the buns face down and toast them try it yummy
VO's 85/15 mix is a good benchmark, although I like 80/20 better. And he's dead-on about using good-quality ground beef; I use some from Trader Joe's that is very good, and Costco has some organically-raised ground beef that is excellent. I DO NOT use supermarket ground beef; too much detritus finds its way in there, and breaking a tooth on a tiny piece of bone will ruin your day. What the hell - you don't eat that much of it nor that often, right? Use good ingredients. I'm serious about not putting too much stuff in the beef mixture; also about not handling it more than you have to. In fact, I use a fork to mix in salt and pepper (and nothing else) because if you use your hands you're more liable to overhandle. When forming the patties, handle the mix as little as you possibly can; you don't want compact, dense burgers, you want some space between the chunks of chopped meat so juices can travel - that's how flavor spreads throughout the patty. It also aids in even cooking. NO BREAD CRUMBS! Use the highest heat possible; you almost can't use too hot a cooking source. If you can get the burgers right over the coals that's good; I have a gas grill, and what I do is take out the grates and set a cast iron griddle right on the 3 burners, so the griddle gets almost red-hot. That makes for the best sear, which means juicy, med-rare to medium (no more than that, unless you're partial to eating hockey pucks) burgers with a beautiful charred crust. As a kid, one of my best memories is of my dad taking us all out once a week or so to Burger King; that special combination of the charbroiled burger, sesame-seed bun, topped with ketchup, mustard and pickles is ingrained as an indelible part of my childhood. So for toppings, that's where I start; onions are also good, caramelized onions are better (sometimes). If I'm using lettuce and tomato, then mayo is a given. Carl's Jr. puts together their sandwiches by piling all the "toppings" on the bottom half of the bun, before putting on the burger; then put the burger on the top part of the bun, then the cheese, then flip that onto the "toppings," which end up on the bottom, keeping the salad part cold. To help keep the whole thing together, especially if using a lot of toppings, use shredded lettuce; it won't slide around like whole-leaf will, and it kind of anchors the tomato slices. And use heirloom tomatoes; remember, you're not using a lot. Go big or go home! edit: AVOCADO! Excellent topping on a burger. And bacon. vvvvvvvvvvvvvvvvvvv
THose chefs know what they are talking about. Other than being a fin fan, I'm also a photographer, and and avid cook/bbq and I collect japanese knives . I am also a gear head, so i will research the crap out of everything. gear related. For certain tasks, cast ion cannot be touched. In doors, i cook steaks and burgers on a cast iron unless I plan to make a sauce with acidity in it afterwards. Cast iron retains heat, and will transfer more heat to your burger, developing a nice crust. If you need to cook something that requires quick heat control, or cook with tomatoes, acids, cirtus juice or wines, cast iron is not idea. If you are interested in getting some cast iron peices, let me know I'll show you how to properly season a piece that will come out carbon black shiny. indestructable short of lye and sandpaper. It truly is a great vessile to cook with. I have some cast iron pieces, enameled le creuset pieces, copper mauvel wares from Paris, all of it. And i like the cast iron right up there with it. IT has is place
This coming from a man at the South end of La Mesilla valley? Of course I forgot the single most important ingredient to any good Hamburger. Green Chili. I am NOT talking about those nasty Tomatillos. I am of course talking about New Mexico Big Jim green chili. Slightly roasted and skinned. Temp control is easy. More seeds = more chili.... EDIT: Sandia is a nice substitute for Big Jim
And here I was thinking that was just a New Mexico thing. Trader Joe's has green chiles in a convenient 2 oz. can. Damn tasty.
No Jimmy Buffet burgers???? On the Phins???? I like mine with lettuce and tomatoes, Heinz 57 and french fried potatoes. Classic song. On another note. I always mix mine with a package of the Liptons Beefy Onion Soup mix and Worcestershire Sauce. It taste great. I too will sometimes cook them inside, but mostly cook them on my grill. I use wood Hickory, apple, or peach prefered. It gives it a great smokey taste but not too much. And you have to toast the bun.
Gotta keep in mind I am indeed born and raised in the Espanola Valley of Northern New Mexico, the GC there is even much better than the infamous Hatch (Mesilla Valley) variety. Truth is, I was eating food smothered in green chili by 3rd grade. Also, have to be careful about canned green chili. Some is good, some just really isn't. One good brand to look for is Bueno frozen. It comes in butter tubs.
jalapenos taste better then green chile, unless its green chili in queso......... then its a toss up.
Okay, even though none of you asked for it, here's how I do sliders. Sliders are basically mini burgers ... think White Castle, though I find that those are highly overrated. Credit for my method goes to the impeccable Alton Brown, as this is pretty much the way he does it ... but hey, if something works, why change it? For my sliders, it starts with pulling out my electric griddle. Most folks have one of these to make pancakes on, if not, you can use a cast-iron skillet or even grill if you like, but I prefer to griddle these because they cook so quickly. After I pull the griddle out of the cabinet, I'll search out some cardboard and make a psuedo backsplash. Trust me, unless you want to clean up grease from everywhere (or you have an easy to clean kitchen backsplash), then it's worth the extra effort. From there, like with a regular burger, it's all about the meat. For sliders I prefer an 80/20 blend, there's more fat to it, and that's important, because these things are going to be small. You can use the 85/15 as in a regular burger, but you may find it binds up a little more than you would like. I again use a little Worcestershire sauce because I think it accentuates the "beefiness" of the meat. From there, I don't make any patties. Instead I pull out a 10x14 jelly roll pan and cover it with wax paper. Then I take my hamburger and roughly squish it into the pan before covering with more wax paper. Next, I pull out a rolling pin (if you don't have a rolling pan, use a pint glass - it's twice as manly and works just as well), and roll the hamburger completely flat and thin into the pan. The next step is seasoning the meat. I use House Seasoning (2 parts salt, 2 parts pepper, 1 part garlic powder), though you can certainly use salt and pepper. You could add onion powder, or if you want to get really crazy, dice an onion and mix it into the hamburger before rolling it out. (The Cozy Inn of Salina, KS has the best sliders I've ever eaten, bar none. The secret is that they dice the onion right into their hamburger) Next, find yourself a pizza slicer. You can use a knife, but it's a little more messy. Cut your hamburger into small squares, about 2 inches by 2 inches. Try to keep your size consistent so that you don't have one patty that's midget size and another that's gargantuan. Make sure your griddle is on super high heat, and then cook them for a minute or two on each side - the meat is super thin, so there's not a big need for lengthy cooking time. I like using small white dinner rolls for my sliders, but really any small roll from your local bakery works. Once again I top mine with mayo, though it would be okay in this case to go with ketchup and one pickle. These are great to make in the morning before a football game, and you can keep them warm in the oven. Again (outside of Cozy), they're better than anything you can buy from a fast food joint. A pound of hamburger should give you between 6 to 8 sliders, depending on how thin you roll it out and how small you cut them out of the pan. One other point on sliders - you may have seen some commercials by the late Billy Mays for the Big City Slider Station. I have one of these contraptions. I've used it. They're horrible. You just can't get the sliders to be thin enough, which means you end up with little globs of hamburger. They should rebrand the damn thing the Big Sh*tty Slider Station, as that name is more appropriate. It's also a pain in the *** to clean, and much more messy than my griddling method described above.
i have a bottle of Worcestershire sauce.....but never have used it. when do i use it in the burger making process? and what taste does it give?
You can mix it in with the meat prior to making patties. You can also add to burgers as they cook. Go easy with it as a little goes a long ways.
Nonesense, that's like saying that Old Milwuakee tastes better than Guinnes. It just isn't true. If Old Milwuakee is the only beer in the fridge, then fine.....just sayin
Lets try this: Green Chili= Mouth watering, succulent, scrumptous, physically addictive, incredible tasting, mouth watering, varying degrees of hotness go with anything culinary masterpiece. Jalepenos= Over vinegared, often too hot, too crunchy, then too soggy, stomach ache having chili toppers.... Theres a reason Green Chili is found in fine resturaunts, while Jalepenos are found at Circle K to top Hot-dogs with. Same difference between: Real Milk in coffee VS that nasty powder. Cheese in Nachos VS that Yellow Soupy suace.
My rule of thumb is approximately 2 to 3 dashes per pound of hamburger. I use it when forming patties. It adds almost a salty and vinegar taste to the meet, and seems to enhance the "beef" flavor, at least to me. That's the best way to describe it.
