Let's talk grilling (or stove cooking) burgers

[K.C.]

First, I'm just kind of curious how well people like to cook theirs. I've heard a myriad of opinions from people who like it fairly rare, to medium well, to people who will freak out if they see any pink, to people who like them charred like a hockey puck.

I'm medium-wellish with mine...gotta have some pink.

Second, anyone got some good marinades?

I used one today which involved an egg, some brown sugar, some Sweet Baby Ray's BBQ sauce, a garlic clove (garlic salt would work as well), some soy sauce, and some ground pepper.

Turned out pretty good. Basted the patties with it, and let it refrigerate for an hour or so.

I've heard mixing in bread crumbs with the beef helps seal in flavor as well, but I haven't tried that.



Secondly, anyone got any good recipes for non-beef burgers, be it turkey, lamb, etc?

[Thebazile78]

I prefer my burgers medium, but like my steaks rare. I'm not as confident about the quality of the meat used in ground beef as I am about the steaks, especially if I'm ordering filet!

The last time I made burgers I used a 50-50 combo of 93% lean ground beef and ground bison.

I mushed them together in a stainless steel bowl with some chopped sweet onion, salt, pepper and smashed Panko crumbs with a little extra virgin olive oil as a binder. I've heard that people use ketchup or even Worcestershire sauce in their beef burgers, but the husband doesn't like it, so I don't. (Besides, I'm not making a freaking Bloody Mary!)

Then I cooked them on the Foreman grill, although I could have pan-seared them in our heavy grill pan or my cast iron skillet, but it was freaking hot out that day and I didn't want to heat up the kitchen.

Anyway, for other meats I would play with the seasonings.

For turkey or chicken, I would go with fresh herbs and onion in addition to the smashed Panko crumbs (trust me, Panko is the bees' knees) and olive oil or a beaten egg as a binder. Parsley would work, cilantro and lime would work, if you wanted to go fancy, tarragon would work, as would thyme or even sage (for turkey only; sage might be a bit overpowering for chicken!) ... super fancy would be Herbes de Provence, which is a mix of a bunch of different herbs and may include fennel seed, which isn't everyone's cup of tea. (I like it, which is weird, considering how much it tastes like licorice ... and I HATE licorice!)

For lamb, how do you feel about rosemary? Rosemary and garlic would probably be perfect in a lamb burger!!!

Don't forget to use salt and pepper!! (Fresh ground pepper and a coarse grain salt, like Kosher or sea salt would be best.)

If you're not grilling, use a heavy pan that heats evenly. Otherwise, you'll get uneven cooking and your preferred rare may end up as well-done while you wait for the entire hunk-o-beast to cook!

Lastly, don't make your burgers too thick and handle the meat mixture as little as possible. (That's part of the reason why I'm not suggesting a billion things to mix into them; it saves on mixing and allows the flavors to combine.)

[OGC]

80 or 85 % ground beef, formed into 1/2 pound burgers, grilled (but don't squeeze the grease out). A little salt and pepper as it cooks. Butter the buns and toast them on the grill.

Tastes just like a hamburger.

[BoondockSaint]

I bought a meat grinder about a year ago and now I love making burgers. I buy a chuck steak and cut it into cubes and pass it through the the grinder once. I mix in the seasonings then (usually some salt, pepper, garlic powder) and then pass it through the grinder again. I love it.

[sailor]

I'm not as confident about the quality of the meat used in ground beef as I am about the steaks, especially if I'm ordering filet!

as well you shouldn't be. the vast majority of bacteria is on the surface of any cut of meat. a quick sear will kill those off. grind the meat up and the bacteria is now evenly distributed throughout.

[Snoogans]

how many grilling threads do we need

[~Katja~]

as well you shouldn't be. the vast majority of bacteria is on the surface of any cut of meat. a quick sear will kill those off. grind the meat up and the bacteria is now evenly distributed throughout.

eeew, this just may turn me on to steaks.
I have not liked beef for a life time. I discovered that t was edible after all just after I had my kid.. but only in form of burgers.
Now I want to vomit.

[Jennitalia]

beercan chicken is mighty tasty. you take a can of beer (or soda or juice) and stick it up the chicken hiney and sit it upright on the grill and cook it for about 40-45 minutes, while basting it with the goodness of your choice. very tender and yummy

[sailor]

eeew, this just may turn me on to steaks.
I have not liked beef for a life time. I discovered that t was edible after all just after I had my kid.. but only in form of burgers.
Now I want to vomit.

still safer than chicken.

[zathrus]

i like my burgers well done, but not hockey pucks. Just past having any pink.

[biggestmexi]

how many grilling threads do we need

34

[TooCute]

Check the most recent issue of cooks illustrated - there is a recipe AWESOME burgers in there. I am really an east coast, big, rare, juicy burger kind of gal, but those skinny, well done, west coast style burgers were awesome -

basically, put your meat & grinder in the freezer for a brief bit to allow it to get really cold, grind it, gently scoop it into your pan in a patty shape but do NOT smash or press or otherwise tamper with your meat (it will hold together, promise), cook until crispy, flip, and there you go - but definitely take a quick peek at the recipe next time you see the mag somewhere, even if you don't buy the whole mag because there's a lot more to it than that.

If you've never ground your own meat for burgers (or sausage, or anything else for that matter), it is totally the way to go. You will never ever ever buy pre-ground mush at the supermarket again, I promise.

http://www.cooksillustrated.com/login.asp?name=&did=5042&LoginForm=recipe&iseason=

[Sue_Bender]

how many grilling threads do we need



Lots.


The best "Me Marinade" consists of packing steaks in my undercarriage and attempting to speedwalk a few meters.


I taste delicious.


I'd bet most you of pack a decent flavor.

[ADF]

I've heard putting in some frozen disks of butter in the middle of a burger is pretty good, although I have yet to try it.