AggieFabricator said:

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I've never heard of the Lipton onion soup, that's how we make our meatloaf and it's wonderful.

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That was posted sarcastically. It's kind of a running joke on burger threads much like people will suggest cooking steak well-done and serving with ketchup. You actually touched on it however as that will give you bad meatloaf on a bun rather than a great burger.

Use a griddle and avoid the grill. Two thin patties is always better than one thick one.

investorAg83 said:

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Belton Ag said:

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OP asks advice for cooking hamburgers for a LARGE group of people, and is inexperienced with cooking burgers, and he gets advice to grind Wagyu chuck, venison, brisket, bacon, onions and sirloin together then souse vide and sear. Food board rocks.

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I thought the same thing until I reread the OP and he's 'known for his bbq'. So maybe he's looking for some advanced ideas on burgers. Having stellar bbq and not knowing how to grill a burger does not compute.

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Never said I didn't know how to grill burgers, I said I don't do them much. I usually cook ribs, brisket, pork butt, etc if I'm going to bbq. I make a good hamburger, but as with most people who love to cook, I'm always looking for something to make my food better.

AggieFabricator said:

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I'm always looking for something to make my food better.

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The fact that you put onion soup mix in your meatloaf and took that advice seriously for burgers suggests otherwise

FIDO*98* said:

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AggieFabricator said:

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I'm always looking for something to make my food better.

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The fact that you put onion soup mix in your meatloaf and took that advice seriously for burgers suggests otherwise

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Lots of great tips here but how long do i press down my spatula on every patty I like the PSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS sound it makes

superunknown said:

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Lots of great tips here but how long do i press down my spatula on every patty I like the PSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS sound it makes

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Take a sponge that's been dipped in water out there with you. Then the only liquids you'll be squeezing out onto the griddle won't matter.

80/20
1/4# patties
Bolner's/Fiesta "Hamburger Deluxe" seasoning
Kamodo/BGE/Primo/Akorn grill at ~ 425
6-7 mins per side

This isn't a traditional burger really, but I've made this a few times and it had always drawn praise from the masses. These are the proportions I used when I made them this past Sunday:

~11lb pork shoulder roast
2 poblano peppers
2 medium onions
seasoning - I use my bbq rub for this (and damn near everything else for that matter)

Debone the pork roast and cut into 1"x 1"x 6" strips
Cut onions and poblanos into large 2" chunks
combine in a bowl and season liberally, I didn't measure maybe a 1/3 cup or so? just dump that stuff in there

Run everything through the fine plate of the meat grinder and then mix by hand when complete to ensure a reasonable distribution of fat, veg, and seasoning.

Make into patties.

I use a tupperware hamburger press that I've had forever:


I use a 1/2 cup measuring cup to scoop the mixture into the press (this yields about a 5oz portion) and then give it a good smash and turn in out onto squares of wax paper so you can stack them if making a lot.

This yielded 39 patties of this size and I kept 24 out to cook that day and the rest went into the freezer.

I cooked them to medium-medium well on a gas grill, but I'm sure whatever method you would want to use would be just fine. I like these with Monterrey Jack cheese and sometimes bacon and/or a small dab of guacamole. We just use the "regular" size buns from the grocery store, they fit just about perfect on that size.

The first time I made these, my son said they needed a name since they weren't traditional beef burgers. We had just finished watching Guardians of the Galaxy Vol.2 and I decided to name them "Harbulary Burgers" and the name stuck.

FIDO*98* said:

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AggieFabricator said:

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I'm always looking for something to make my food better.

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The fact that you put onion soup mix in your meatloaf and took that advice seriously for burgers suggests otherwise

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The only thing dumber than that would be someone that gives up meat all together

BMX Bandit said:

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Lipton soup mix stirred in BEFORE forming the parties is key

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So if you mix your meat and dry soup before planning the party, how long does the meat stay good????

Icecream_Ag said:

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BMX Bandit said:

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Lipton soup mix stirred in BEFORE forming the parties is key

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So if you mix your meat and dry soup before planning the party, how long does the meat stay good????

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It instantly spoils

To me the key is not over-forming or working the patties - you can have the best ingredients and best seasoning, but if you overwork the burger patties it can make them just another burger. This was mentioned previously - just enough forming to get them to stick, nothing more than that.

Grill, flat top - meh, I don't get as worked up over that as apparently others do. Sometimes cooking over charcoal is where it's at, sometimes a greasy flat iron griddle burger is where it's at. When at home, I generally avoid the flat top though and go for the grill because I can get a flat top burger at any joint in town and not have to actually make it. That and on occasion something like a BBQ glaze really changes things up and hits the spot.

I usually grind my own meat - I prefer something with a 70/30 or at worst 80/20 meat to fat ratio. I personally use a lot of venison/elk because I have it, but with a good old fashioned beef burger I like a good chuck with some brisket. And I use more than just salt and pepper to season because I don't live in the soviet union and there are other spices or seasonings available that complement things well. With burgers, usually some garlic salt, onion powder and instead of just black pepper I like seasoned pepper to go with kosher salt. They key on this is to cube the roast up, mix the seasonings in, then run through the grinder versus just seasoning the outside of the patties.

Cooking - medium at most. Well done for the kids and yankees that don't know any better. You want a good sear on the outside, so either get your heat and timing right or cook them to about 90% done on lower heat then crank up the air and finish them with a quick sear. Use good cheese, let it melt on the patties. Like with seasonings, you aren't limited to 1 type of cheese either. Somebody else mentioned going with a larger diameter over thickness and they are 100% nails on. Make the patty so that it is at least as big as the bun when finished cooking. Few things can make a burger more ordinary than a huge bun with a small beef patty lost somewhere in the middle. Do it right. The dimple works well when cooking on a grill, filling with bacon grease or butter adds a ton of flavor too. Not necessary, but it won't hurt for sure.

Get good buns, I prefer them buttered (or olive oil) and toasted. Have whatever condiments readily available. Bacon and a fried egg should always be options to add to the burger in addition to the normal fare.

If you really want to go out there, stuff a patty with cheese. Not easy to do, but when done right - it's awesome.

Do not physically work the meat. Press it into shape once and that's it. There is some science here. Look it up if you are inclined.

Cook to medium or med well, no more.

Make sure your grates are searing hot. You want as much maillard reaction as you can get on the surface.

Salt and pepper only on the meat.

Good luck.

FIDO*98* said:

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AggieFabricator said:

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I'm always looking for something to make my food better.

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The fact that you put onion soup mix in your meatloaf and took that advice seriously for burgers suggests otherwise

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Its the Velveeta or Rotel of hamburger making.

FIDO*98* said:

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Get everyone to make their buns now. Nothing kills a good burger like letting them sit there while your guests finally get around to getting th buns ready

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Testify!

Lots of S&P, cooked in a scalding hot cast iron skillet. When you flip the burger, toss a handful of thinly sliced onions in the skillet and cook the bottom side on the onions.

I don't do it often but occasionally I'll make a knock-off of a burger from Garbo's Grill in Key West. You put a little soy and fish sauce in the beef. You can youtube them making it for DD&D. It's pretty fantastic if you want to get fancy.

Fish sauce is a secret weapon. I put a splash in my chili and tomato sauces too. Gives it a wonderful little Unami flavor. I will try it in burgers sometime!

Adam Ag 98 said:

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I don't do it often but occasionally I'll make a knock-off of a burger from Garbo's Grill in Key West. You put a little soy and fish sauce in the beef. You can youtube them making it for DD&D. It's pretty fantastic if you want to get fancy.

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The only time I'd add something to the meat is if I'm grinding my own. Mixing in ground beef is only going to make the burger tough. There would be nothing wrong with splashing the burger with fish sauce/soy after you flip it and you'll get the flavor while still maintaining a better texture

FIDO*98* said:

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Adam Ag 98 said:

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I don't do it often but occasionally I'll make a knock-off of a burger from Garbo's Grill in Key West. You put a little soy and fish sauce in the beef. You can youtube them making it for DD&D. It's pretty fantastic if you want to get fancy.

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The only time I'd add something to the meat is if I'm grinding my own. Mixing in ground beef is only going to make the burger tough. There would be nothing bring with splashing the burger with fish sauce/soy after you flip it and you'll get the flavor while still maintaining a better texture

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Makes sense. Might just brush a little on after I put them on the grill.

I believe burger Chan in Houston has a soy/shiitake/??? mop that they put on their burgers as they griddle them.

Smash burgers are the best IMO. Quick(<2 minutes a burger) and full of the almighty maillard reaction.

Yum. I love the trowel/scraper method.

It's hard to get a spatula that can handle the mash necessary to do a smash burger, without hitting it w/a mallet. Mine just bend at the handle if I lay into it the way I'd prefer.

I'm going to the h/w store.

Brioche or kaiser buns slightly toasted
Grafton Cheddar (add water to steam/melt it right before pulling)
Caramelized onions

Worked the smashed burger for the first time and served it up with 'secret' sauce and the normal fixins. Multiple people called it the best backyard burger they've ever had. I thought they were my best and I'm my worst critic.

Smashburgers for the win.

I like to top my burgers with some jalapeo slices i saut/caramelize in butter with diced onion and tomato.

Most times, I get 90/10 beef and grind up bacon, adding 6 ounces of bacon to each pound of burger meat. Form into desired size and thickness of patty, grill them up. I don't add salt, as there's enough in the bacon, so a sprinkle of pepper.

Dimple the center. The bacon not only adds flavor but keeps it juicy too.

I do the same thing with extra lean turkey for turkey bacon burgers. It adds a little fat and calories, but it's still something like 170 calories a patty with a huge amount of protein per 4 ounce patty. My kids love them.

Not sure if already said, but for the love of God warm the buns and melt any cheese while on the grill...

fav13andac1)c said:

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Smash burgers are the best IMO. Quick(<2 minutes a burger) and full of the almighty maillard reaction.

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I tried this last night using my plancha on my BGE and it was off the hook. I'll cook normal burgers again, because I like those too, but this will be my go to for impressing people.

docaggie said:

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Most times, I get 90/10 beef and grind up bacon, adding 6 ounces of bacon to each pound of burger meat. Form into desired size and thickness of patty, grill them up. I don't add salt, as there's enough in the bacon, so a sprinkle of pepper.

Dimple the center. The bacon not only adds flavor but keeps it juicy too.

I do the same thing with extra lean turkey for turkey bacon burgers. It adds a little fat and calories, but it's still something like 170 calories a patty with a huge amount of protein per 4 ounce patty. My kids love them.

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Cooked bacon or raw?

I like bacon on my burgers but can't do in my burgers. I want the patty to taste like beef, not bacon.

- Get bulk 80/20 meat
- Mix in gently the seasoning of your choice. My go to is something like this: http://www.layersofhappiness.com/best-ever-burger-seasoning/
- Form patties about hand thickness and size.
- Don't flip them over and over. Try to just flip once.
- Don't skimp on toppings and buns.

Profit.

Elk. Elk is the key

1 to 1 1/4 inches thick

Very minimal handling -- nothing more than form into patty. Don't compress out the air spaces. If you want spices, grind your own meat and mix them in while grinding instead of kneading it in. You don't want to create hockey pucks.

Cook in butter with slightly less than medium heat. When you can see that cooking has progressed half way up on the outside, flip and cook the same amount of time on the other.

Never compress the patty with a spatula.

Rest for five minutes or more on a paper or cloth towel to soak up the grease. I usually use that 5 minutes to wash my cooking utensils and to toast the hamburger buns.

That said, keep in mind that it is safer to cook well done because the outside of the meat may have been contaminated with e coli and that could have been mixed thoughout the hamburger by grinding. If cooking well done, make much thinner.

I've wondered how it would work cooked in duck fat instead of butter.

I freely admit that I grew up on burgers with onion soup mix in them. It wasn't until I got older that I learned what a real burger was.

My old man was a wonderful father, but he over cooked beef all the time. I never really ate steak, burgers, etc, turns outi t's because it was always over cooked, medium well to well was standard. What's even more strange is he grew up in a small farm where they butchered their own cows for food every year.