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Burgers Issue

post #1 of 29
Thread Starter 

Ok so basically I love making burgers I went through a lot of stages eliminating ingredient after ingredient as improved my cooking. My issue basically is very simple, I cannot find that meaty taste in my burgers this may sound stupid but pre packed burgers have a meatier taste than mine and it really pisses me off :D I dont add eggs or breadcrumbs etc I try to keep them as virgin as possible xD.

 

The texture is mostly really good and they are very soft(to soft sometimes) as I never go above medium rare ... one more thing when I taste the mixture raw it tastes amazing. What do you think guys ?

 

Thanks in advance ingredients are below.

 

Ingredients:

 

Chuck Meat

Salt

Fresh Pepper

Olive Oil

Thyme 

Basil

Grated Garlic Clove

post #2 of 29
I just do meat & season with salt & pepper. Try different cuts, or mixtures of them (some people reccomend a mixture with, say, chuck &brisket) but for me the secret of the flavor is in the sear. Pre packed burgers are probably flatter & more uniform & probably color more evenly.
post #3 of 29

Your pre packed burgers are probably made with pink slime(meat byproduct nastiness!). Look for grass fed beef to get a better flavor.

post #4 of 29
I thought the pink slime place got shut down? Anyhow, it is possible to buy pre packaged burgers that are all chuck. Not to say that that is what the OP is getting, but it is possible.
post #5 of 29
Thread Starter 

I don't buy pre packed lol ... but when I am invited to someone for a bbq thats what they mostly serve ... like I said what irritates me is that when I do my own burgers I never manage to achieve the "meaty taste" I desire ... so I am trying to point out if its the quality of the meat, lack of fat/salt etc.

post #6 of 29

Instead of backwards try forwards.

You may find that good meat only needs salt and maybe pepper.

 

mimi

post #7 of 29

Leave the herbs out.

You are confusing your palate.

 

mimi

post #8 of 29
Quote:
Originally Posted by flipflopgirl View Post
 

Leave the herbs out.

You are confusing your palate.

 

mimi

Yep. And the olive oil.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #9 of 29
Quote:
Originally Posted by flipflopgirl View Post

Instead of backwards try forwards.
Some of the best advice ever on this forum. Hear, hear!
post #10 of 29

Instead of salt you could mix a tablespoon or so of beef better than bullion into the meat... that would up the beef flavor...

post #11 of 29

Sonetimes, I like to add a smidge of Worcestershire sauce. It may not make it beefier, but it gives the boigas a little oomph.

post #12 of 29
Quote:
Originally Posted by flipflopgirl View Post
 

Instead of backwards try forwards.

You may find that good meat only needs salt and maybe pepper.

 

mimi


Benjamin Button burgers. :smiles:

post #13 of 29
Thread Starter 

Ok, out of curiosity how does olive oil alter the taste?

post #14 of 29

@Keith Grima,

When I saw the OO in the OP.  I immediately thought it was for pan frying the burger.

Ordo could have been agreeing with just leaving it out. I know I wouldn't put my OO in ground beef. I wouldn't want to waste very good VOO

One way I can see it altering the taste would be to use sub par OO. Just the bad flavor will alter.

Also, if you get  OO to hot is will change flavor(for the worst).

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post #15 of 29
Quote:
Originally Posted by Keith Grima View Post
 

Ok, out of curiosity how does olive oil alter the taste?

 

Exactly, panini. Olive oil is not a neutral oil and gets in the way to your search of a meaty burger. In fact you don't need another fat that the beef fat for a good burger at least a 20% in my experience.

Here's a burger i made last year, with the addition of bordolaise sauce and powdered mushrooms. The sauce really added for the "meatiness" but of course, means a lot of work, so bye-bye fast food!

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #16 of 29

I aim for juicy.  Adding oil to the mix will be greasy (IMO), and not hold together.  I don't overwork the patties, or flatten them prior to or while cooking, put a thumbprint on top when grilling.  If you want a "meatier" mix, add brisket, etc.  I don't eat/taste raw meat, so can't help you there.

post #17 of 29

I would use butter, not OO, Butter and beef just tastes awesome, thats how high end steak houses get their steaks to taste so good, they use butter. The other stuff might be interfering with the beefiness, i would just do salt, pepper, and butter. Make sure to generously salt the beef, salt brings out flavors, maybe they are salting their beef more than you are. Maybe experiment with cuts of beef, fat content, and thickness of the patty. The taste between ground sirloin and chuck is very different for example, one might fit with what you consider beefier more than the other. Also, like if you like the taste of a charred beef, two very thin pattys might have that charred beef taste much more than a single, thicker patty.

post #18 of 29

So @Keith Grima

Anything look good to you so far?

 

mimi

post #19 of 29

I don't know what your meat to fat ratio is, but 80/20 is the leanest I like - fat = flavor.  If I grind and it's too lean my preferred fat is pork back fat with beef suet second.  

post #20 of 29
Thread Starter 

I havent tried doing burgers again .... but when I do I will do two ... 1 with butter and one without. I will try them with brisket instead of chuck. I will also go a bit thinner.

 

Thanks for your help guys

post #21 of 29

80-20 is the bare minimum that I like.  I prefer 75-25 as I think I get a juicier, more "meaty" burger.  Sure you get a bit more shrinkage, but I like the flavor I get.  As others have stated, get rid of the olive oil and the herbs.  It's not needed for burgers, especially the olive oil.  Plenty of fat in the meat as it is.  Not sure if you are grilling, or "frying" your burgers but either way just brush the grate or the pan with a paper towel dampened with a neutral vegetable oil. There should be none pooling in your pan if "frying" your burgers.  If grinding my own I will often use chuck as a base, but will try to add some brisket or even short rib meat to bump up the meatiness of the mix.

post #22 of 29

I concur about just using beef, salt and pepper. You might try using more salt. An underseasoned burger is going to be insipid. You might try salting your burgers ahead of time, several hours in advance to allow the salt to penetrate the meat. I always do that and it works wonders. 

 

Use the condiments to add flavor to the burger...i.e. flavored mayos, cheeses, mushrooms, etc. I would keep those things out of the patty. 

post #23 of 29

Get yourself beef fat, grind/mince and add to your meat mixture.

Commercial patties do not only use meat parts but very fatty parts as well by MDM (mechanically deboned meat).

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #24 of 29
Just FYI to all the Texans out there who grind their own burger.

Stopped by HEB today to pick up a couple of things.
Sure wished I would have been prepared (ice chest) because there is a killer meat sale!

"Texas beef ribs" ( along the same lines as a country pork rib) $2.97 pp...... shoulder roast $2.97 pp... chuck roast $3.50 pp ( I think).
All boneless with a perfect lean/fat ratio from what I could tell ( only one layer and I am guessing what I see on top is a close match to the underside.

St Louis ribs really meaty looking $1.97 pp.

Those of you who are fortunate to live in Texas/northern Mexico know HEB for their quality, locally sourced products (when the logistics are realistic).
It is a rare situation when you get home and find yourself disappointed re quality.

Already have the larger cooler in the car and plan on making my move mañana!

Only one thing will keep me from being greedy.
The freezer is still full of fish fillets (month long fishing trip in June left us a bit short of freezer space) lol.
Maybe one of the neighbors will find a couple of cubic ft of freezer space to barter?



mimi
post #25 of 29

No HEB here in DFW. They have a couple HEB Central Markets. Their cheapest meat is probably 14.99 on sale. But it is listed in Zagat

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post #26 of 29
Quote:
Originally Posted by panini View Post
 

No HEB here in DFW. They have a couple HEB Central Markets. Their cheapest meat is probably 14.99 on sale. But it is listed in Zagat

 

I get irritated every time I shop there,

The store is almost huge and the dead end isles force you thru the entire store before checkout.

Great music always playing to make me go slow and enjoy.

As I am a spur of the moment shopper you can guess what my basket looks like.....

mimi

post #27 of 29
Thread Starter 

Hey guys just want to let you know that I tried some burgers again with just salt and paper and they turned out great :) 

post #28 of 29

Nice!  Just takes a bit of tinkering sometimes.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #29 of 29
Quote:
Originally Posted by Keith Grima View Post
 

Hey guys just want to let you know that I tried some burgers again with just salt and paper and they turned out great :) 

 

Is that the heavenly host I hear in the background lol?

 

mimi

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