quote:

Originally posted by 83v45magna:

If you believe Samuel Clemons, 'Sacred cows make the best hamburgers'.

For so many years, I had thought that it was Mark Twain who said that.

Depression era "Okie" burgers are a favorite with my family.
We use toasted potato buns. Toaster with bagel setting.

Oklahoma Onion Burgers Recipe - NYT Cooking
https://cooking.nytimes.com/re...lahoma-onion-burgers

Most recently just salt, pepper and garlic.

Sometimes salt, pepper and Worcestershire.

Sometimes Lipton Onion Soup mix, egg and breadcrumbs (Wifey does this one).

I Avoid Montreal seasoning because it seems to have dill and I can’t abide dill.

Salt plus proper cooking. Everything else is just extra. I've made meatloaf burgers, burgers covered in garlic powder, onion, powder, Montreal seasoning, Lawry's, etc. All of that doesn't matter you could season it perfectly and a burger with a pinch of salt will taste better than a 'properly' seasoned one not cooked optimally.

I’m going to try grinding bacon in with my burger. My butcher does with venison and it’s delicious!

I add a steak seasoning powder such as Salt Lick steak seasoning, garlic powder, Worcestershire sauce, an egg, bread crumbs, and Dijon mustard. Then I make the Patties and grill them.

This is a question that is unique to each person so to me there is no wrong or right answer.

Usually only Salt and pepper, once in awhile Montreal steak seasoning.

quote:

This is a question that is unique to each person so to me there is no wrong or right answer.

Bingo! As long as it's not over seasoned and has some salt, a properly (not well done) is heavenly. The final temp and the maillard reaction occurring is what's important. If your cooking method allows for use of wood, that adds an extra flavor layer.

quote:

Originally posted by V-Tail:

quote:

Originally posted by 83v45magna:

If you believe Samuel Clemons, 'Sacred cows make the best hamburgers'.

For so many years, I had thought that it was Mark Twain who said that.

Mark Twain's real name was Samuel Clemens

quote:

Originally posted by ryan81986:

quote:

Originally posted by V-Tail:

quote:

Originally posted by 83v45magna:

If you believe Samuel Clemons, 'Sacred cows make the best hamburgers'.

For so many years, I had thought that it was Mark Twain who said that.

Mark Twain's real name was Samuel Clemens

1973, my friend Roger and I, and a couple of ladies, did a bare charter of a 36' motor sailer in the Florida Keys. We were navigating a narrow channel. I was at the helm, Roger was at the bow with a lead line to measure depth the old fashioned way.

He tossed the line over, looked at it, and called out "Sam Clemens!"

How about a slice of garden fresh tomato.

Salt, pepper, Bacon.

I put salt, pepper, garlic powder, celery seed and Worcestershire sauce into my burger.

Salt, Pepper and then sometimes garlic powder and / or onion powder. Montreal is a good choice as well.

Usually just salt and pepper. Sometimes I’ll add Montana (Not Montreal) steak seasoning or Stockyard seasoning, but that’s not too often as the wife just prefers S&P.

Salt, pepper and garlic powder. that's the trinity I put on all meats.

1. I don't use the 93% beef. 80/20 is preferred for a juicy burger.

I add in (going off memory here, have to check exact ration)

2 lb beef.
1/3 cup bread crumbs
1 Tbsp dried crushed onion flakes
1 egg
1 Tbsp Worcestershire sauce
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp milk

Set aside a few small pats of butter, 2 pats per burger.

Mix it all up in a mixing bowl. Seperate the meat into 6 evenly sized balls. (About 1/3 lb patties, if doing thin "smashburgers" on a griddle top double the balls at half the size)

For traditional burgers, smash the ball in your hands and form a patty. Make sure the patty has a dent in the middle and is evenly formed, taking care to seal the edges up.

Place the burger on grill one of two ways:

1. Direct heat: Place over med heat, searing the burger. Once cooked slightly less than halfway through flip (you can half this cooking time again and instead of flipping, "rotate the burger 90 degrees to get champion grill marks if looks are important and you have good technique to not break up the meat). After flipping, top the burger with a pat of butter. Once the meat is cooked through, flip the burger again and top with the remaining half of the butter pats. For this step, cool one half of the grill for indirect heat (cooking the burgers on the direct side). Once the burger if cooked, move them to the indirect zone, top with cheese to melt. Toast buns, if desired, on the direct heat.

For indirect cooking, which I prefer, start by heating the burgers with indirect heat first, before following the above instructions. It will take longer, but the burgers will be much less dry. This is especially important if you are using low fat content beef. Use the time indirect cooking for chopping veggies for toppings. (Pickles, onion, tomato, bacon, air fryer onion rings, etc.)

Kevin

Then there's the way my Dad made burgers.

He went to a local butcher shop, told the butcher to grind up a couple pounds of sirloin steak with 20% suet.

Went home, made patties with nothing at all on them, cooked bacon in a cast iron skillet, cooked the patties in bacon grease, warmed up the buns in bacon grease, put the burgers together with the pattie, bacon and extra sharp cheddar cheese.

They were great.

We were at Costco on Saturday, and they had samples of bacon sprinkled with a smoked chipotle seasoning. I'll bet that seasoning would be fantastic on a burger!

Most of the time, fresh ground pepper and salt, occasionally Montreal Steak seasoning, will also use 4 Rivers BBQ's Brisket Mix which is garlic, and ground pepper and salt.