Useless Conversation

[Merusk]

1) What's the fat content of your ground beef?
2) What are you adding to the patties?
3) How much are you compressing them when forming?

[ghost]

I don't use the "lean beef" stuff.  I'm not sure the exact fat content.  I usually will add an egg or two, depending on the amount I'm cooking, and then a few tablespoons of ketchup and mustard.  Sometimes I'll use a little marinade of some sort, but not too much.  I try to compress them as much as possible, but I don't really have a frame of reference to go by. 

[Lianka]

You generally need another binding agent like bread (my FIL puts the bread in the egg, or sometimes uses milk, makes a gooey paste, then adds it to the meat) or oatmeal (oatmeal and egg, added to the meat separately).  The bread/milk idea sounds gross, but he does make good burgers.  I tend to use oatmeal when I make 'em myself, though..  spices to your taste (I tend to go light on the liquid seasonings like BBQ sauce, but again FIL adds it). 

.. And I'm told you're not supposed to knead or mix it too much for burgers. 

[Reg]

The only rule I have for burgers is never to flip them more than once. For my taste 4-5 minutes per side is all I need.

[Paelos]

80/20 beef, one egg white, salt and pepper.

[Salamok]

The key to a good burger is in the fixens, if there are grilled jalepenos, grilled onions, bacon and a fried egg on top you could probably make the burger itself out of burnt cardboard and I wouldn't complain.

edit - As a matter of fact a few years ago I switched to buying preformed burgers (pretty sure that is cardboard) and it hasn't been a disaster.

[Evildrider]

I just use 80/20 ground beef and salt and pepper on the outside before I cook it.  I do also like to add some Lea & Perrins to my beef as well.  I don't use any binders for burgers.

[HaemishM]

Sometimes I'll throw breadcrumbs in mine. I always douse the raw meat in Worchestershire sauce, salt, pepper, sometimes cayenne, chopped onions and if I have it, horseradish. Then I put more chopped onions on the griddle with the burgers.

[Abagadro]

What percentage beef are you using?

[HaemishM]

Either 80/20 or most often 73/27... whatever's cheaper.

[Abagadro]

Sounds good.  I like this seasoning that McCormick's sells called Montreal Seasoning.  I throw it on almost everything now.

[Evildrider]

Sounds good.  I like this seasoning that McCormick's sells called Montreal Seasoning.  I throw it on almost everything now.

Yeah that's an awesome spice mix.

[Chimpy]

Weber Gourmet Burger Seasoning is the awesome if you have not tried it.

I use 93/7 Ground Turkey, if I am feeling frisky I will mix a bit of diced mushroom in there. Always use the aforementioned seasoning.

[Paelos]

Sounds good.  I like this seasoning that McCormick's sells called Montreal Seasoning.  I throw it on almost everything now.

Montreal steak seasoning is great. I buy it at Costco in bulk. My favorite uses so far include soups, putting it in marinara sauce, and using it in spinach.

[Abagadro]

I'd also suggest letting your patties rest and, if possible, come all the way to room temperature before cooking them.

[Signe]

I add a bit of Worcestershire sauce for beef, minced onion, garlic and parsley.  Lamb gets chopped mint, dill and garlic.  Venison gets minced bacon, Worcestershire sauce, garlic.  I use egg (just the white is fine) to bind them.  I use the meat at room temp but about 15 minutes or so before I grill them, I stick them in the fridge.  I never have a problem with them falling apart.  The venison mixed with minced bacon is new for me and it's awesomely yummy, and I don't usually like red game meat much.  I've had burgers with breadcrumbs but the ones I've had tasted too much like meatloaf, not that I mind meatloaf.  It's yummy too.  The food not the man.  Just so you know.

[ghost]

An issue for me, regarding bread crumbs, is that I have celiac.  I suppose that they have gluten free bread crumbs, but wonder how they hold everything together.

[Abagadro]

I've actually never put bread crumbs in mine. Just 80/20 meat and seasoning. Keep them kinda thick, let them rest, don't flip them a bunch. Never had a problem with them falling apart.

[ghost]

What heat level?

[Abagadro]

If you are talking pan or griddle I heat it up pretty good with a bit of oil (just before it smokes) and then sear each side for just about 30 seconds, then turn the heat down to medium and cook it to slightly before I want it done. Then take it off heat and let it rest for 5 minutes before I serve it and it will come up to doneness.

[Sky]

Divot the middle of the burger so it doesn't get all bulgey in the center.

I normally use 85% cut 1/4 with ground turkey. A little seasoned salt in the mix. That's it. My two normal servings for grilled burgers are:

Swiss mushroom. Saute sliced mushrooms in butter and seasoned salt until cooked down. Melt swiss slices on the burgers and after putting them on toasted buns, liberally slather with shrooms.

Standard. Red or Green leaf lettuce (I like red). Tomato. A1 thick. A little red onion. Also do the swiss slice thing, I love melted swiss on a burger. I also put a shitload of lettuce on mine, usually a good ten leaves.

[Hawkbit]

80-85%, dash of L&P and gently hand-mix to coat.  Hand form the patties, very very gently.  Treat her like a lady.

Sprinkle a mix of salt, pepper and a dash of garlic powder (not salt) on the outside of the patty.

I personally like my burgers hand pressed so lightly that they almost fall apart. 

Flip only once, super high heat. 

Cheddar/jack mix, lettuce, fresh jalapeno.  Maybe barbeque sauce.  Sturdy bun, maybe a potato roll.

[JWIV]

New Red Robin is opening in my neighborhood, so we got invited for a free meal as part of their soft opening (staff training).

They unfortunately seem to do the normal chain thing of itty bitty mediocre burger, huge ass bun.   They do have a decent ghost wing sauce though.

[Numtini]

Have the grill hot to start. They say to oil the grill, but I'm lazy so I put a bit of oil on the side I'm plopping down and use a fork to very gently slide it the second it goes on. That usually takes care of it. Don't monkey with it, don't squish it down.

[Xanthippe]

An issue for me, regarding bread crumbs, is that I have celiac.  I suppose that they have gluten free bread crumbs, but wonder how they hold everything together.

An egg will hold it together.

If you ever do want to use a filler with hamburger, you can use oatmeal (Bob's Red Mill checks for gluten; Quaker doesn't) instead of bread crumbs, or put some cauliflower through a blender.

[Selby]

They unfortunately seem to do the normal chain thing of itty bitty mediocre burger, huge ass bun.

Their turkey & chicken burgers fortunately do not suffer from this, at least the ones I've been to.

[Merusk]

Looks like everyone's covered the burger advice I have as well, Ghost.  Can't overstress the "don't squish them on the grill" thing, though.  If you need them smaller, form them so!. My mom is a big violator here.

My recipe is chili powder, Worcestershire sauce, salt, lemon pepper and a little onion powder.

New Red Robin is opening in my neighborhood, so we got invited for a free meal as part of their soft opening (staff training).

They unfortunately seem to do the normal chain thing of itty bitty mediocre burger, huge ass bun.   They do have a decent ghost wing sauce though.

We just went for the daughter's birthday and they didn't downsize the patties since last I went and they weren't tiny. Maybe just your locality?

They've really upped their prices with the recent menu change, though.  Last time I got the Banzi burger it was $8 & change. Now it's nearly $10.  Still bottomless steak fries and strawberry lemonade though, so awesome.   The Whiskey River BBQ is best as chicken, not beef. Give it a shot next time.

[Numtini]

Make the pattie far thinner and wider than you want it to be when it's done cooking

[Sky]

Divots, people. Divots.

[Viin]

I got bored of my burgers this summer, so thanks for the tips so I can try a couple of new things!

One of my favorite things to grill is red peppers, onions, and asparagus. Tossed with a bit of olive oil, sprinkled with kosher salt. Maybe do some Shallot Pepper seasoning from Penzys .. mm mm. Eat with rice or as a side.

[rattran]

93/7 don't knead, mildly form, salt and pepper lightly, toss in the freezer for 15 mins then straight onto the hot grill. Flip once.

[ghost]

Interesting bit with the freezer.  Why do that?

[croaker69]

I do that as well. It goes on the heat semi-frozen and seems to hold together better while the proteins set up.

[Segoris]

Random tip: don't use Westinghouse ceiling fans where there are 3 clips holding the light cover (get the screws/pins). The glass breaks before the clips release

[Viin]

Browsing the Internet at 29,000ft is awesome. That is all.