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Old 01-10-2012, 05:54 PM   #1
farklf
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Default Hamburger recipe and technique?

Please Help! I'm pretty good in my queing. But I really don't like my hamburgers. They seem bland. They get too plump when I cook them. I cook em with indirect heat. I don't flaten them out while they cook. bout 325 is a good temp for them. What's your best approach and recipe? I usually just add some dry lipton onion soup mix.
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Old 01-10-2012, 05:59 PM   #2
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I add some Worchester sauce, sometimes diced onions and salt/pepper.

I put an impression with my index finger in the center on both sides to keep the patty from getting plumper. Learned that on Food TV.

Don't be afraid to try new spices on your burgers, good luck.
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Old 01-10-2012, 06:00 PM   #3
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Add your favorite rub to that mix also. You may want to try a little burger in a frying pan and cook it to get the seasoning right.

When you pat out your burger, make a depression in the middle with your thumb. That will help you with the plumping problem. Saw that on a Bobby Flay show one day.
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Old 01-10-2012, 06:00 PM   #4
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I like to use a fresh ground meat, either chuck or a mix of chuck and sirloin, with some bacon added to get it 80/20 lean to fat. I don't add any flavoring to the meat and I handle it minimally, I do not believe in compressing the patty at all. I think ground meat gets a tough texture when handled much after grinding.

I form into patties with as little handling as possible, they dont have to be perfect. I put on a hot grill, salt only on the top side. Cook for a couple of minutes, flip and salt and pepper the cooked side, then go another couple of minutes or more, depending, a instant read thermometer works great for checking desired done level. It ends up tasting like beef, it works great for me. If I want to smoke them, I do the same thing, except dust them with rub, then onto smoker at 250F until done, usually 30 minutes or so, i think. I tend to eat medium rare burgers.
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Old 01-10-2012, 06:06 PM   #5
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You are right in that you don't want to press on them while they are cooking.
And like others have said, make a depression into the patty before you cook it.

Make it about the diameter of a Silver Dollar, and about a Half Inch deep, or a
bit more...then when it cooks, it will plump up to normal thickness. After you
cook a couple of them, you will learn how deep and wide a depression to make
in the patty; that will give you the results you like best.
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Old 01-10-2012, 06:11 PM   #6
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If you want to keep your burgers from becoming balls of meat, do what bbqbull does, and make the centers thinner than the edges. Just put a nice dent in the middle of the burgers.

For flavor, experiment with herbs, spices and other stuff. I like to mix chopped onions and garlic into my beef. I also like ketchup, brown sugar and chopped onions as a meat enhancer.

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Old 01-10-2012, 06:11 PM   #7
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i add salsa to the meat. easy and great flavor
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Old 01-10-2012, 06:13 PM   #8
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Don't overmix or pack the patty too much. Minimal handling. I find when I overmix or pat the patty, it turned out dry. I used to overcook mine too. Honestly, I've been grilling burgers for almost 30 years and only in the last couple of years have my burgers been good to great.
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Old 01-10-2012, 06:16 PM   #9
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Good quality meat, salt, pepper and a dent in the middle to keep from mushrooming and your golden.
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Old 01-10-2012, 06:45 PM   #10
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Quote:
Originally Posted by Pyle's BBQ View Post
Add your favorite rub to that mix also. You may want to try a little burger in a frying pan and cook it to get the seasoning right.

When you pat out your burger, make a depression in the middle with your thumb. That will help you with the plumping problem. Saw that on a Bobby Flay show one day.
This def works for keeping a uniform patty. I just use my thumb and viola! No fatty burger!
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Old 01-10-2012, 06:54 PM   #11
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Here's a recipe you might try.



This Week in Grilling: Mexican Fiesta Burgers - YouTube

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Old 01-10-2012, 06:58 PM   #12
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Here's another...



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Old 01-10-2012, 07:42 PM   #13
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Get a little direct heat on them, that helps add flavor. You can also try salting the meat and letting it rest before cooking to let the salt absorb into the meat.
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Old 01-10-2012, 08:04 PM   #14
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I agree with minimal handling and just some salt and pepper with 80/20 ground meat. Cheese slightly melted at the last seconds.

And the buns must be slightly toasted on the grill!
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Old 01-10-2012, 08:05 PM   #15
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I will surely have to work on not pressing my meat too tight based on these tips. However, a couple of tight patties with some cheese between them is total bliss. For convenience, a couple of preformed 1/4 pounders with blue cheese is awesome. Keep in mind that you might lose some cheese when things get hot, but you will keep your meat hot and moist in the center. I will have to try that trick with the thumb and dimple in the middle to keep it from swelling too much in the middle.
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