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Burger questions for the 4th

post #1 of 5
Thread Starter 
Hey all, home cook here and looking people's input on home cooked burgers. Looking for advice on the prep after meat is ground. I usually make 6oz patty seasoned with salt, pepper and depending on the mood a variety of other spices. I eyeball the amount of seasoning and I'm curious the amount of salt etc people put in their meat. Once seasoned I form the patty and wrap in plastic wrap in the fridge until ready to cook. I'd be interested to hear any other techniques for prep of the burgers. Thanks again for all your help.
post #2 of 5

If it works for you, do it.  Others don't like to season the meat until right before it hits the grill because the salt draws out moisture.  I say do what works for you.  I salt by instinct so no help in how much to salt.  

 

Something I like to do for homemade burgers is to stuff them with a bit of compound butter (herbs, garlic, salt).  Form the ground beef into a ball and pinch the butter inside it.  Flatten it out and then rest before you grill.  The butter melts and permeates the meat with flavor and moisture.  It keeps even a well-done burger moist.

 

I do find it hard to make sliders though because I can never seem to find small buns in my nearby grocery.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 5

Kouk.. that's a great idea. Never thought about doing a compound butter inside the burger but it makes a lot of sense. My grocery has "water rolls" that are perfect little slider buns. Not sure if your grocer has rolls but they are typically the right size.

post #4 of 5

I try to only eat grass fed beef.  Its pretty lean. I usually use some Kerrygold butter, a whole egg, a little whole milk in panko mixed in.

 

Plastic wrap sounds a little fussy.

post #5 of 5

I like to very finely chop garlic and shallots and mix them with the ground beef.

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