Didn't read the whole thread but out of the commends I *did* see, no one mentioned this: don't overwork the beef when you're mixing in toppings. The more you work it, the tougher the final product. Also, don't smash the hell out of the cooked burger (you're just draining the juices).

80/20, Fiesta seasoning or Nature's Seasoning, smash thin, cook on a ripping hot grill, serve on a toasted bun.

And for the love of all that is holy -- PLEASE don't smother the final product with your favorite sauce right before serving. No one wants you to ruin their burger with the fancy new sauce you found at Central Market last night. Let those you're serving ruin it themselves.

What do you have against mango-hatch-truffle chutney?

AggieBarstool said:

---

Didn't read the whole thread but out of the commends I *did* see, no one mentioned this: don't overwork the beef when you're mixing in toppings.

---

That's because the people who actually gave good advice on this thread aren't mixing anything into the ground beef.

FIDO*98* said:

---

AggieBarstool said:

---

Didn't read the whole thread but out of the commends I *did* see, no one mentioned this: don't overwork the beef when you're mixing in toppings.

---

That's because the people who actually gave good advice on this thread aren't mixing anything into the ground beef.

---

But just putting salt and pepper on a 100 % beef hamburger patty and cooking it in a cast iron skillet on the stove just ain't right. It's too simple....

Exxxxxactly!

NATE AG03 said:

---

thisguy05 said:

---

S&P is sufficient, but I'm also pro-MSG in burgers

---

I'm all for adding MSG to the burger process. Do you adjust your salt ratio when using?

---

I suppose I do, but I can't say by how much. For better or for worse I'm an eyeballer.

A lot of "burgers & fries" style seasonings contain msg, though I don't believe that Adams one above does.

I have to chime in, listen to Fido98, driveon, gruenetown fido because every freaking tip and recipe he has posted in the past 15 years that I have tried was excellent.

The funnier fido, please disregard, the man took time out of his day to talk to a ceo about GD hot dogs from a ****ty fast food dying chain

I'm the same way. Don't measure much. Going to start adding it in. Also, Julio's tortillas chips have msg, and they are amazing.

NATE AG03 said:

---

I'm the same way. Don't measure much. Going to start adding it in. Also, Julio's tortillas chips have msg, and they are amazing.

---

Try their seasoning

FtBendTxAg said:

---

I usually buy HEB's pre made patties, because for some reason I'm the only person on earth that can't form a patty that doesn't break up on the grates and fall apart- and I refuse to put eggs or any other binders in.

What am I doing wrong? Overworking or under working the meat?

---

If you want a patty just like H-E-B's in size, thickness, form, and uniformity, try this:

Get two of those round to go container lids (like the ones an Asian restaurant would put egg drop soup in), have tops face each other, and put in enough meat in to fill when you squeeze them together. I press a little in the middle at the end. Sounds like it wouldn't work, but it's fast, easy, and effective. Someone on here try it and report back.

Whaaa?!? Didn't know that was a thing. On it.

NATE AG03 said:

---

I'm the same way. Don't measure much. Going to start adding it in. Also, Julio's tortillas chips have msg, and they are amazing.

---

Julios!

If I could only have a burger prepared 1 way the rest of my life that is a no-brainer.

Two 4oz 80/20 balls dropped on a screaming hot griddle, smash after a few seconds, heavily s&p.

Flip, slice of american cheese on each pattie, cover w/a melting lid to steam/melt the cheese before the pattie overcooks.

Toast the bun at the same time on the skill with the inside slathered in butter or mayo - flip to get a little sear on the outsides of the bun.

Serve with mustard, diced lettuce, onions, thin sliced tomatoes, and dill pickle spears.

Nothing beats the Maillard reaction on a good greesy, salty and peppery burger.

FIDO*98* said:

---

FtBendTxAg said:

---

I usually buy HEB's pre made patties, because for some reason I'm the only person on earth that can't form a patty that doesn't break up on the grates and fall apart- and I refuse to put eggs or any other binders in.

What am I doing wrong? Overworking or under working the meat?

---

#1 You're grilling burgers
#2 If you must grill burgers (don't), but, if you really must, let the grill come up to temp, spray with PAM or rub with an oiled towel, then add the patties to a hot grate. Let the burgers cook at least half way through before attempting to flip.

---

I don't understand why people are dissing the grill. You like the blackstone or flattop? Fine. Use it. Char-broiled is the way to go with burgers. There's not enough flavor in 80/20 for just a flattop "crust" and the fat the beef cooks in to impart flavor. With that said, you need to use something on the grill -- wood chunks, etc. -- to help with the flavor there. A plain gas grill doesn't give much flavor itself, but I'll take it over a flattop any day. Wood does a little better but some burgers cook so fast, it may not matter.

Again, you like something different? Use it.

As far as grilling a good burger goes, I like to sear quickly with high heat and then turn down the heat, which is why I like to cook on gas. For a rub, I will use some but not a lot of spices. I'll avoid spices that will burn. I will also coat the meat with a thin layer of olive oil and let the burger set up for a while (15-ish minutes). Right before I throw them on the grill, I dash each burger patty with Vermouth.

91AggieLawyer said:

---

FIDO*98* said:

---

FtBendTxAg said:

---

I usually buy HEB's pre made patties, because for some reason I'm the only person on earth that can't form a patty that doesn't break up on the grates and fall apart- and I refuse to put eggs or any other binders in.

What am I doing wrong? Overworking or under working the meat?

---

#1 You're grilling burgers
#2 If you must grill burgers (don't), but, if you really must, let the grill come up to temp, spray with PAM or rub with an oiled towel, then add the patties to a hot grate. Let the burgers cook at least half way through before attempting to flip.

---

I don't understand why people are dissing the grill. You like the blackstone or flattop? Fine. Use it. Char-broiled is the way to go with burgers. There's not enough flavor in 80/20 for just a flattop "crust" and the fat the beef cooks in to impart flavor. With that said, you need to use something on the grill -- wood chunks, etc. -- to help with the flavor there. A plain gas grill doesn't give much flavor itself, but I'll take it over a flattop any day. Wood does a little better but some burgers cook so fast, it may not matter.

Again, you like something different? Use it.

As far as grilling a good burger goes, I like to sear quickly with high heat and then turn down the heat, which is why I like to cook on gas. For a rub, I will use some but not a lot of spices. I'll avoid spices that will burn. I will also coat the meat with a thin layer of olive oil and let the burger set up for a while (15-ish minutes). Right before I throw them on the grill, I dash each burger patty with Vermouth.

---

I wish you'd started your post with the vermouth so I could have stopped there.