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nother burger thread

post #1 of 16
Thread Starter 
Been watching many shows focusing on burgers. Lot pre grind meat and add special made topping and flavoring spices sprinkled on top when cooking but none seam to add flavoring directly to the chop meat mix. They have done this with other meats through rubs or soaking but not burgers. Does anyone here flavor the meat or do you like it in its purest meat taste and leave flavoring as a addon. Not even stuff burgers seam to alter the meat just stuff inside it.
post #2 of 16

In its purest state and right before it hits the heat salt and pepper.  Needs at least 20% fat content.

post #3 of 16
Sometimes I mix salt pepper, sliced shallots and minced garlic with the ground meat. Sometimes I keep the patty 100% pure beef. It yields two completely different results. I would suggest you try both and see if you prefer one over the other, or if, like me, you enjoy both are different times?
post #4 of 16

I've thought about marinating a tri tip, for example, then grinding it the next day for burgers. But for the most part I am in the keep the meat pure, add in flavorings later when it comes to burgers. But I don't always do it that way.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 16

@Dagger No seasonings mixed into my meat for burgers, only sprinkled on top or glazed at the end.

 

 

@Mike9 I prefer even more fat, usually around 25%

 

@teamfat  I'm not sure how marinating would affect the burger's ability to hold together.  I'd be concerned that it would interfere.

post #6 of 16
It depends. Much like pizza and tacos, whatever floats your boat. For a brisket burger, I would keep it simple inside and out.. For a turkey burger, I add ingredients to the mix, similar to spanakopita, I.e. spinach, feta, red onion. For beef, I sometimes add worcestershIre and onion.
Edited by Cerise - 9/20/15 at 8:05pm
post #7 of 16

If you want to try something different try my "Ruben Burger"  50/50 chuck and corned beef brisket - I fix them with sauerkraut, swiss and Russian on a toasted bun.  If the chuck is too lean add some suet, or pork back fat you need fat to bind it together.

post #8 of 16

Im a purist for the most part when it comes to burgers.  20% fat content or higher.  I do salt, pepper, and garlic powder right before it goes on the grill.  Turkey burgers are another story though because they dont hold together as well so I add egg whites, Italian bread crumbs and other seasonings into the meat.

 

I have tried encapsulating the cheese into the center of the burger and baking which works well but its more effort and doesn't seem to yield better results in my opinion.  I think it would be cool to try some sort of barbecue sauce creating with smoked Gouda or something in it.

post #9 of 16
post #10 of 16

There is a burger that I do that does have other ingredients mix into the beef and that is a Chorizo burger that I make.  I mix ground beef with mexican chorizo.  My ratio ranges from 66:33 to 50:50 ground beef to chorizo.  Using straight chorizo is too overwhelming and doesn't hold together well.  I top with fresh tomato, pickled red onion and a coriander/cilantro mayo.

post #11 of 16
Thread Starter 
Today is the first Ranger pre season game so burgers. This time to the pre store ground meat added ground garlic, meat supreme spices and egg mixed with some gelatin. The spices are Drogheria & Alimentari come in a grinder bottle, really good. I made 1/2 pound burgers, yes Adam Richman crazy. The gelatin changes the texture of the meat so it's not so tough but more juice and guess softer. They did this on American Test Kitchen to make all chop meat loaf feel more like mix of pork/beef/veal, I use it in burgers.
post #12 of 16
Thread Starter 
Quote:
Originally Posted by Mike9 View Post

If you want to try something different try my "Ruben Burger"  50/50 chuck and corned beef brisket - I fix them with sauerkraut, swiss and Russian on a toasted bun.  If the chuck is too lean add some suet, or pork back fat you need fat to bind it together.

Next time corn beef is on sale going to try this. I bet they would go great on a King Hawaiian burger roll. I bought this big box of addons for my KitchenAid and never used them.
post #13 of 16

Sorry, but I just don't see the need for either gelatin or egg in burgers, especially when you have a good fat to lean ratio and you don't over pack them.

post #14 of 16
Thread Starter 

well its a meat loaf thing that I used for burgers. I like the meat softer than regular meat which when cooked packs down and I'm using store bought ground beef not grinding my own. Costco meat it was

post #15 of 16

Many people like to doctor their burger meat with additives like egg, bread soaked in milk, onions, seasonings, etc...

At work, I had to re-learn how to make the burger.

 

You look at the 1 # package and see that the ground beef was extruded from a machine on to the cardboard tray.

I simply divide that package into 2 portions with my hands and gently press them into a burger shape without disrupting the meat.

I make them thinner in the center then at the ends so they look a bit concave. This make them grill more evenly.

 

 

Where I live, I KNOW the butcher and WHERE the meat comes from.

IMO this makes all the difference.

In the usual meat section of any store, you have no idea where that burger comes from.

post #16 of 16

Start with meat. Grind, mince, chop, whatever. Start adding things to it. Where does burger stop and sausage begin?

 

And @Mike9 has mentioned rueben burgers before, it is something I have been wanting to try.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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