nother burger thread
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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.
@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.
Edited by Cerise - 9/20/15 at 8:05pm
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.
I wouldn't mind a homemade Greek Mac ;-)
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.
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.
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.
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.