I normally lurk but I have to chip on this one. Check out the Burger Lab at Serious Eats, they won't guide you wrong.

https://aht.seriouseats.com/20...-better-burgers.html

We use fresh ground chuck and make up the patties. After that, we liberally salt and pepper both sides, and hit the topside with a splash of Worcestershire sauce. If we're doing thick patties, we'll smash the center a bit so the middle cooks evenly. Nothing special but it's what we like.

quote:

Originally posted by Cookster:
For quick and easy, consider this Lipton Onion Soup Mix recipe.

We have made them and they are tasty.

That is meatloaf on a bun, not a burger.

Just my opinion.

This thread caused me to make burgers last night.

80/20
S&P and some Lawry's
Cooked between med and med well
Topped with some shredded Tripple Cheddar Kraft an a quarter slice of deli American.
Catsup, yellow mustard and onion.
Placed upon a grilled Peppridge Farms slider bun.




Simple. Easy. Awesome.

See, Jesse knows how to do it. That my friends is the good old fashioned American way to grill and fix a hamburger.

Jim

80/20 2.5lbs

1tbsp garlic powder
1/2tsp salt
1/4tsp black pepper
1/2tbsp onion powder
1tbsp Worcestershire
1tbsp extra virgin olive oil
1.5tbsp Rub some burger (sold at Academy sports)

Mix dry ingredients together and sprinkle evenly over fresh ground beef, mix in, add olive oil and Worcestershire, mix in.

Make 1/3-1/2lb patties and cook over charcoal. I soak mesquite chips for 30m before and wrap them in aluminum foil then poke holes in it with a skewer as a one use smoke box.

Sometimes I like to add chopped up Hatch Chiles to the meat. I love a New Mexico style burger.

About time for a road trip.

quote:

Originally posted by drabfour:
We usually put a packet of Hidden Valley dry ranch mix in our hamburger meat.

Done this before. Very good. Also done Worcester sauce and garlic salt. Also good.

quote:

Originally posted by Jimbo54:

quote:

Originally posted by StorminNormin:
I use 80/20 ground beef, sirloin, or brisket. I put it into a bowl and add steak seasoning powder, worcestershire sauce, a mixed raw egg, some bread crumbs, chopped onion, garlic powder, and some Grey Popoun mustard. Mix it all up and form into patties and grill. I can’t give specific amounts of each ingredient as I do it by sight depending on how much meat is used. These are gourmet burgers!

Sounds like a meatloaf patty to me.

As I stated earlier, 80/20 sirloin patty grilled with a little salt and pepper. Jazz it up with condiments to taste after it's grilled. For me, it's ketchup, mustard, cheddar cheese, pickles and onion. Simple and tasty. That's the American way.

Jim

Well, I promise it won’t taste like meatloaf if you tried it. I made my burgers this way before learning Chef Gordon Ramsey makes them almost the same way.

quote:

Originally posted by Asterisk:
I normally lurk but I have to chip on this one. Check out the Burger Lab at Serious Eats, they won't guide you wrong.

https://aht.seriouseats.com/20...-better-burgers.html

Kenji is the man. By FAR my favorite food writer; the guy's a genius.

Ground chuck 80/20 and a good dose of lawrys seasoning salt on the outside, cook to medium rare. I love a thick slice of boars head horseradish white cheddar cheese on them, or land o lakes yellow American found in the deli.

I am also in the camp that mixing anything into the beef is just making meatloaf.

Once you start mixing you destroy the texture of the beef. Patties need to me made with the least amount t of handling possible.

I used to try and season before making pattites but I've switched to seasoning while they are in the grill and I'm much happier with the result.