Let's talk BURGERS!

Large grind, 50/50 chuck/short rib mix, kosher salt, black pepper, mesquite lump charcoal.  DO NOT press down on the patty while it cooks - let it sit.


lanky said:
I applaud the use of english muffins.  Also a soft potato roll slightly toasted works fine too.  Brioche is too much.

 [bows]


I've changed up what I do over the years. These days, and I know it sounds nuts, I make my burgers with essentially the same mix I use to make my meatballs: 

80/20 ground beef

1 egg per pound and a half (or so) of meat

a good heavy handful of grated romano cheese

a hefty sprinkle of garlic salt

some chopped fresh parsley

kosher salt & pepper to taste (yeah, I taste the raw meat as I go.) 

Dump it all in the KitchenAid and mix briefly*, just until it all comes together; form into 6 ounce patties. Just before grilling, coat with a little olive oil and some coarse salt and pepper on both sides. 

Grill 3-4 minutes per side for rare to medium rare, and I like the Marty's rolls with the sesame seeds -- the Martin potato ones are great, but I find them a smidge too small for these. 

* Yes, some people say machine-mixing your burgers makes them tough. I've never done a side-by-side comparison, but I don't think any difference could possibly be worth the extra work & mess. 


kenboy said:
I've changed up what I do over the years. These days, and I know it sounds nuts, I make my burgers with essentially the same mix I use to make my meatballs: 
80/20 ground beef
1 egg per pound and a half (or so) of meat
a good heavy handful of grated romano cheese
a hefty sprinkle of garlic salt
some chopped fresh parsley
kosher salt & pepper to taste (yeah, I taste the raw meat as I go.) 
Dump it all in the KitchenAid and mix briefly*, just until it all comes together; form into 6 ounce patties. Just before grilling, coat with a little olive oil and some coarse salt and pepper on both sides. 
Grill 3-4 minutes per side for rare to medium rare, and I like the Marty's rolls with the sesame seeds -- the Martin potato ones are great, but I find them a smidge too small for these. 
* Yes, some people say machine-mixing your burgers makes them tough. I've never done a side-by-side comparison, but I don't think any difference could possibly be worth the extra work & mess. 

 Your italian meatball sandwich sounds delish!


Verjus stuffs their burger with thyme butter.  


These all sound wonderful!  We should have a MOL cook-off.  I'd happily judge grin

We could have a trophy and everything.


In the Brick Pig household, we use english muffins for buns as well. Bay's brand, to be exact. Thomas' makes a "sandwich size" that makes for a somewhat neater burger-eating experience, but I don't really need to be neat.


jamie said:
Verjus stuffs their burger with thyme butter.  

 Chopped beef really is great with almost anything stuffed in it. Put too much in it, though, and you've got...

... meat loaf. But that's another thread.


If you are ever in the Twin Cities, definitely go here.  I haven't tried the 5/8 but I will maybe someday...  http://mattsbar.com/ Fear the Cheese....


lanky said:
Large grind, 50/50 chuck/short rib mix, kosher salt, black pepper, mesquite lump charcoal.  DO NOT press down on the patty while it cooks - let it sit.

 I have never done this, grinding the meat at home. But of everything I've read here, this sounds like the best advice. I would agree 1000 times with the last sentence. The best burgers are a result of leaving them alone while cooking. If you're making a burger and you are tempted to touch it with the back of a spatula, you need to slap yourself. 


1. 1/3 each brisket, short rib, 80/20 chuck 

2. About 4” and just slightly less than two fingers

3. English

4. Finger test.  Trial and error, and depends on how you want it cooked, where on grill, etc.  I go medium heat but closer to the flame. 


Note on meat: the rarer you like the burger, the lower tou can go on the fat content (but not less than 20).  For well done (ugh), jack it up.  Adding addl short rib will also increase fat content and add a bit of sweeter taste. 


Never use onion mix.  Ever.  


ml1 said:


lanky said:
Large grind, 50/50 chuck/short rib mix, kosher salt, black pepper, mesquite lump charcoal.  DO NOT press down on the patty while it cooks - let it sit.
 I have never done this, grinding the meat at home. But of everything I've read here, this sounds like the best advice. I would agree 1000 times with the last sentence. The best burgers are a result of leaving them alone while cooking. If you're making a burger and you are tempted to touch it with the back of a spatula, you need to slap yourself. 

 Self-grinding is really easy if you have a mixer.  And for me, the larger pieces of meat & fat vs. "pink slime" (store grind and even Pat La Frieda) really make a difference.  I came to this realization years ago after having that ridiculously priced Minetta Tavern burger and just finding the mouth-feel mealy due to the fine grind of the meat.   


I am usually too lazy, but the best burgers I have made, are the ones I ground fresh from sirloin steaks.

I do not have a grinder attachment to the food processor, I use the old fashioned manual grinder from Germany.


Teach your children early how to make proper burgers.... 


I don't have a—horse—in this game since I don't eat meat or buns, but I've bought brioche buns at Aldi. 


ctrzaska said:

1/3 each brisket, short rib, 80/20 chuck 

 Is it possible to get this mix from a butcher - or does one need to grind/mix oneself?


jamie said:

 Is it possible to get this mix from a butcher - or does one need to grind/mix oneself?

 pretty sure the guys at n&K will take care of whatever you want


lanky said:

ml1 said:

lanky said:
Large grind, 50/50 chuck/short rib mix, kosher salt, black pepper, mesquite lump charcoal.  DO NOT press down on the patty while it cooks - let it sit.
 I have never done this, grinding the meat at home. But of everything I've read here, this sounds like the best advice. I would agree 1000 times with the last sentence. The best burgers are a result of leaving them alone while cooking. If you're making a burger and you are tempted to touch it with the back of a spatula, you need to slap yourself. 

 Self-grinding is really easy if you have a mixer.  And for me, the larger pieces of meat & fat vs. "pink slime" (store grind and even Pat La Frieda) really make a difference.  I came to this realization years ago after having that ridiculously priced Minetta Tavern burger and just finding the mouth-feel mealy due to the fine grind of the meat.   

This is now already the best thread. Ever.

I always buy ground beef, and you absolutely need 80/20 (and not something leaner). But now I am definitely going to try self-grinding, because I already have the kitchen-aid grinder. So you cut chuck and shortrib in pieces and you put them through together? (or separately and later mix them up?).

I only cook them on a grill, never in a pan. And (as mentioned before) you need to make a dent in the burger (top side) before you put them on the grill, otherwise it will not keep its shape.

I have never used hamburger presses. Has anyone? Do they help?

I have nothing intelligent to say about buns.


Here's Ramsay's take:

------------------------------------------------------------------------

I also saw a how to make a burger on HBO max by Alex McCoy.

The main technique used was heating up oil in a cast iron pan really hot then cooked 3 different ways.  

1) The simplest was 3 minutes each side - you can put the cheese on after the first 3 minutes.

2) Flip every 15 seconds

3) Start in oven - then seared in cast iron

Conclusion is shown below - it's hard to tell too much of a difference - 15 second flip and oven had more medium rare on the inside.  The over one was a little plumper.


Throwback to my old "Burger Pix " thread...

-s.


I got the blend from N&K it was excellent!  Sorry - no pic - I'll be sure to do it next time.


jamie said:

I got the blend from N&K it was excellent!  Sorry - no pic - I'll be sure to do it next time.

 they are the best!!

try the pork chops( bone on) outrageously delicious!!!


oots said:

 they are the best!!

try the pork chops( bone on) outrageously delicious!!!

 That what we usually get - fantastic!  Pierogis are great also.


jamie said:

I got the blend from N&K it was excellent!  Sorry - no pic - I'll be sure to do it next time.

 so you just asked for this?

"1/3 each brisket, short rib, 80/20 chuck" and told him how many pounds you wanted?

I'm a neophyte at talking to butchers.


drummerboy said:

 so you just asked for this?

"1/3 each brisket, short rib, 80/20 chuck" and told him how many pounds you wanted?

I'm a neophyte at talking to butchers.

 Yes, exactly how I asked when I called- I got 2 pounds - price was around $15.  


gerritn said:

This is now already the best thread. Ever.

I always buy ground beef, and you absolutely need 80/20 (and not something leaner). But now I am definitely going to try self-grinding, because I already have the kitchen-aid grinder. So you cut chuck and shortrib in pieces and you put them through together? (or separately and later mix them up?).

I only cook them on a grill, never in a pan. And (as mentioned before) you need to make a dent in the burger (top side) before you put them on the grill, otherwise it will not keep its shape.

I have never used hamburger presses. Has anyone? Do they help?

I have nothing intelligent to say about buns.

 Yes, I cut long-ish strips of each and alternate them through the grinder - so that naturally mixes them... 


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