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The Guiding Principles and New Rules document is now in effect.
The trick to making delicious burgers is: Don't fuck around.
If you're putting eggs or breadcrumbs into the mix then you're doing it wrong and you'll end up with some badly textured handful that is likely to fall apart before it's cooked.
Get meat, season, press into shape, cook. DONE.
It's all about the post-game with burgers, and for that you just provide people with options of salads, sauces and toppings.
The only way to get away with this is with regular ground beef, which will shrink dramatically during grilling and have a dry texture.
You add eggs and oatmeal (or breadcrumbs) in balance. You start with lean or extra lean beef, add an egg to bring in moisture, then add a dry filler to level it back out so that the patties aren't soaking and won't shrink to half their size. If you mix everything as thoroughly as you ought to be, consistency won't be a concern.
The upside of this is that you can up your protein intake and cut your fat intake at the same time!
If you're putting eggs or breadcrumbs into the mix then you're doing it wrong and you'll end up with some badly textured handful that is likely to fall apart before it's cooked.
I disagree, maybe you're doing it wrong, because every burger I've made with a starch and binder added to it has turned out fine, as has every burger I've probably ever had that used this method.
Forbe! on
0
Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
If you're putting eggs or breadcrumbs into the mix then you're doing it wrong and you'll end up with some badly textured handful that is likely to fall apart before it's cooked.
I disagree, maybe you're doing it wrong, because every burger I've made with a starch and binder added to it has turned out fine, as has every burger I've probably ever had that used this method.
Well, having tried both methods, I've found that adding things is a terrible idea.
Mojo_Jojo on
Homogeneous distribution of your varieties of amuse-gueule
It ends up tasting more like meatballs and less like hamburger with breadcrumbs. Depending on how you feel about meatballs, this may or may not be a good thing.
bowen on
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
If you're adding that much breadcrumb, you're doing it all wrong. You start with none and slowly add until the consistency evens out and it's not too sticky to work with.
Also, instant oatmeal works way, way, way better than breadcrumbs.
Pheezer on
IT'S GOT ME REACHING IN MY POCKET IT'S GOT ME FORKING OVER CASH
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
Made some good lamb-burgers yesterday. 2/3rds ground lamb, 1/3rd ground pork, form into patties, season, wrap with a paper-thin slice of sweet prosciutto de parma, then onto the grill (actually I used a reversible griddle pan indoors this time cause my grill needs some attention).
I'll admit one thing:
Sometimes when I'm working with ground bison instead of ground beef, I'll skip the filler. But ONLY because bison is so very lean and has a very strong texture to it. It's not soft like beef is, and it doesn't really shrink on the grill.
Also if you're an apartment dweller without a balcony, don't despair. A good cast iron pan is better than most BBQs anyhow. It beats the hell out of any gas BBQ, and is topped only by a proper charcoal BBQ.
Pheezer on
IT'S GOT ME REACHING IN MY POCKET IT'S GOT ME FORKING OVER CASH
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
If you're adding that much breadcrumb, you're doing it all wrong. You start with none and slowly add until the consistency evens out and it's not too sticky to work with.
Also, instant oatmeal works way, way, way better than breadcrumbs.
:^:
If I'm making a dozen hamburgers or so, I add about 1 egg and a small amount of starch, whatever I may have on hand breadcrumbs or rolled oats. Maybe 1/2 of a minced onion, two tablespoons of dijon and a little salt and pepper to taste.
I don't understand the 'they taste like meatballs' argument, the egg and starch act as a binding agent to hold the hamburger together, it isn't like we're cracking 5 eggs in there and two cups of oats or breadcrumbs. It is great, especially if you're adding stuff to the meat, and also helps to retain moisture. I prefer this way of making hamburgers if you plan to stuff the inside with something (mushrooms, cheese), as it keeps together nicely, much better than slapping two patties together.
There is about a thousand and one ways to make a hamburger, take it or leave it, this method works for me, and it obviously works for a lot of other people.
I never do anything to the meat itself except salt it. Salt when added to beef or other meats is renown for making it taste more like itself instead of making it taste more like whatever you're adding to it. Anything you add pre-cooking is just going to take away from the taste of the actual burger. I do add salad dressing or sauteed onions or barbeque sauce or ground black pepper or jack cheese or vegan mayonaise, but that generally goes on the bun. Plus, the more you add to the grind, the more it fucks up the cooking time.
Nothing wrong with additives but you're probably going to get the biggest flavor bang for your buck if you save the superfluous flavors for condiments.
EDIT: Also, I have never ever had problems with burgers falling apart unless I was using incredibly lean meat. 80/20 ground chuck is the ideal burger grind, though "ground beef" suits me just fine if chuck isn't available (buy the cuts yourself and grind your own if you can, it's tastier and cheaper) but again, if not, it's not a detail worth dwelling over. Eggs and breadcrumbs and stuff would indeed work to keep it together and will indeed be needed if you're adding tons of stuff to the grind. The burger meat sticks to itself, it doesn't stick to herbs or garlic or onions or bacon bits.
I never do anything to the meat itself except salt it... sauteed onions or barbeque sauce or ground black pepper or jack cheese or vegan mayonaise, ...80/20 ground chuck is the ideal burger grind, ...
why go out of your way to get vegan mayo when you're eating a hamburger? You're talking about meats and cheeses then suddenly you need to get out the vegan mayonnaise?
I never do anything to the meat itself except salt it... sauteed onions or barbeque sauce or ground black pepper or jack cheese or vegan mayonaise, ...80/20 ground chuck is the ideal burger grind, ...
why go out of your way to get vegan mayo when you're eating a hamburger? You're talking about meats and cheeses then suddenly you need to get out the vegan mayonnaise?
Have you ever had vegan mayonaise? It is delicious. It has nothing to do with any aversion to food groups, it's just tasty stuff.
EDIT: Though it is worth noting that using vegan mayonaise won't have the effect that regular mayo has on the bun. That is, it won't stave away the juices from the burger making it all mushy and messy to handle.
Javen:
When I do steaks I use naught but kosher salt. But I buy the unprocessed PSMOs from Costco and butcher em myself so we're talking top quality inner loin meat.
When I do burgers, sometimes I'm using meat that's worthy of salt and nothing more but often I'm working with regular ass grocery store fare and the flavour really isn't there. Grocery store beef can often have a really bad after taste. Fresh from the butcher or a good fresh slab o beef from Costco though, then maybe.
Pheezer on
IT'S GOT ME REACHING IN MY POCKET IT'S GOT ME FORKING OVER CASH
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
EDIT: Though it is worth noting that using vegan mayonaise won't have the effect that regular mayo has on the bun. That is, it won't stave away the juices from the burger making it all mushy and messy to handle.
would I be looking for Vegenaise? The first few links on google were recipes for making your own, so it didn't seem like a stand out product. They advertise as having "real mayonnaise taste" so normally I would figure why go for the middle man and get just real mayonnaise (but not some cheapo store brand)? I guess i'll have to try it out at some point but I don't go through jar of mayo at a fast clip.
Also I hate miracle whip. I would rather have no creamy emulsified product at all, rather than putting miracle whip on my food. Apparently it started out as a lower cost alternative product due to the great depression, also from the wikipedia page Six Flags Announces New Partnership with Miracle Whip
If you're adding that much breadcrumb, you're doing it all wrong. You start with none and slowly add until the consistency evens out and it's not too sticky to work with.
Also, instant oatmeal works way, way, way better than breadcrumbs.
You're right. But that's how people end up doing it and it's .
I would almost say using breadcrumbs is a terrible idea and you're always better to use oatmeal.
bowen on
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
EDIT: Though it is worth noting that using vegan mayonaise won't have the effect that regular mayo has on the bun. That is, it won't stave away the juices from the burger making it all mushy and messy to handle.
would I be looking for Vegenaise? The first few links on google were recipes for making your own, so it didn't seem like a stand out product. They advertise as having "real mayonnaise taste" so normally I would figure why go for the middle man and get just real mayonnaise (but not some cheapo store brand)? I guess i'll have to try it out at some point but I don't go through jar of mayo at a fast clip.
Also I hate miracle whip. I would rather have no creamy emulsified product at all, rather than putting miracle whip on my food. Apparently it started out as a lower cost alternative product due to the great depression, also from the wikipedia page Six Flags Announces New Partnership with Miracle Whip
why?
I only generally have it because I have a lot of vegan friends. It's definitely on the pricier side.
I never do anything to the meat itself except salt it... sauteed onions or barbeque sauce or ground black pepper or jack cheese or vegan mayonaise, ...80/20 ground chuck is the ideal burger grind, ...
why go out of your way to get vegan mayo when you're eating a hamburger? You're talking about meats and cheeses then suddenly you need to get out the vegan mayonnaise?
Have you ever had vegan mayonaise? It is delicious. It has nothing to do with any aversion to food groups, it's just tasty stuff.
EDIT: Though it is worth noting that using vegan mayonaise won't have the effect that regular mayo has on the bun. That is, it won't stave away the juices from the burger making it all mushy and messy to handle.
Don't put condiments on the bun. Put them on the burger directly, than cover with tomato and/or lettuce and then the cheese.
SkyCaptain on
The RPG Bestiary - Dangerous foes and legendary monsters for D&D 4th Edition
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The upside of this is that you can up your protein intake and cut your fat intake at the same time!
I disagree, maybe you're doing it wrong, because every burger I've made with a starch and binder added to it has turned out fine, as has every burger I've probably ever had that used this method.
Well, having tried both methods, I've found that adding things is a terrible idea.
Also, instant oatmeal works way, way, way better than breadcrumbs.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
I'll admit one thing:
Sometimes when I'm working with ground bison instead of ground beef, I'll skip the filler. But ONLY because bison is so very lean and has a very strong texture to it. It's not soft like beef is, and it doesn't really shrink on the grill.
Also if you're an apartment dweller without a balcony, don't despair. A good cast iron pan is better than most BBQs anyhow. It beats the hell out of any gas BBQ, and is topped only by a proper charcoal BBQ.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
:^:
If I'm making a dozen hamburgers or so, I add about 1 egg and a small amount of starch, whatever I may have on hand breadcrumbs or rolled oats. Maybe 1/2 of a minced onion, two tablespoons of dijon and a little salt and pepper to taste.
I don't understand the 'they taste like meatballs' argument, the egg and starch act as a binding agent to hold the hamburger together, it isn't like we're cracking 5 eggs in there and two cups of oats or breadcrumbs. It is great, especially if you're adding stuff to the meat, and also helps to retain moisture. I prefer this way of making hamburgers if you plan to stuff the inside with something (mushrooms, cheese), as it keeps together nicely, much better than slapping two patties together.
There is about a thousand and one ways to make a hamburger, take it or leave it, this method works for me, and it obviously works for a lot of other people.
Nothing wrong with additives but you're probably going to get the biggest flavor bang for your buck if you save the superfluous flavors for condiments.
EDIT: Also, I have never ever had problems with burgers falling apart unless I was using incredibly lean meat. 80/20 ground chuck is the ideal burger grind, though "ground beef" suits me just fine if chuck isn't available (buy the cuts yourself and grind your own if you can, it's tastier and cheaper) but again, if not, it's not a detail worth dwelling over. Eggs and breadcrumbs and stuff would indeed work to keep it together and will indeed be needed if you're adding tons of stuff to the grind. The burger meat sticks to itself, it doesn't stick to herbs or garlic or onions or bacon bits.
why go out of your way to get vegan mayo when you're eating a hamburger? You're talking about meats and cheeses then suddenly you need to get out the vegan mayonnaise?
Have you ever had vegan mayonaise? It is delicious. It has nothing to do with any aversion to food groups, it's just tasty stuff.
EDIT: Though it is worth noting that using vegan mayonaise won't have the effect that regular mayo has on the bun. That is, it won't stave away the juices from the burger making it all mushy and messy to handle.
When I do steaks I use naught but kosher salt. But I buy the unprocessed PSMOs from Costco and butcher em myself so we're talking top quality inner loin meat.
When I do burgers, sometimes I'm using meat that's worthy of salt and nothing more but often I'm working with regular ass grocery store fare and the flavour really isn't there. Grocery store beef can often have a really bad after taste. Fresh from the butcher or a good fresh slab o beef from Costco though, then maybe.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
would I be looking for Vegenaise? The first few links on google were recipes for making your own, so it didn't seem like a stand out product. They advertise as having "real mayonnaise taste" so normally I would figure why go for the middle man and get just real mayonnaise (but not some cheapo store brand)? I guess i'll have to try it out at some point but I don't go through jar of mayo at a fast clip.
Also I hate miracle whip. I would rather have no creamy emulsified product at all, rather than putting miracle whip on my food. Apparently it started out as a lower cost alternative product due to the great depression, also from the wikipedia page
Six Flags Announces New Partnership with Miracle Whip
why?
You're right. But that's how people end up doing it and it's
I would almost say using breadcrumbs is a terrible idea and you're always better to use oatmeal.
I only generally have it because I have a lot of vegan friends. It's definitely on the pricier side.
Don't put condiments on the bun. Put them on the burger directly, than cover with tomato and/or lettuce and then the cheese.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH