How do you make your burgers?
Looking for some inspiration! Thanks.
I'm actually very simple when it comes to burgers -- just salt and pepper for me. But I've been toying with this idea of making a Korean bulgogi burger -- bulgogi seasoning like soy, sugar, scallions, garlic, pepper mixed with ground meat and topped with ssam-jang (or you can just use miso mixed with a bit of rice wine, onions, ginger, etc.)
Unfortunatley, I've never made this nor I use a specific reipce when I make bulgogi. I would try to find a bulgogi recipe on the net (Hannaone on member recipes may have one) cut down on the marinade proportions to the meat. I'm thinking that the ground meat will soak up the seasonings more, so you need less seasoning.
Just saw this thread. This is one version of bulgogi. For hamburger I often use the marinade as seasoning - about three or four tablespoons of the marinade per pound.
Yield: 4 servings
1 1/2 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 small onion
1 small Nashi (Asian) pear or semi sweet apple
6 cloves garlic
1 inch fresh ginger
1/2 cup sugar, brown sugar, or honey
3 spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat very thinly (slightly thicker than deli sliced meats)
Very lightly salt each slice on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
Meat may now be placed in zip lock style bags and frozen for later use or cooked.
Grill: Heat grill on high heat. Grill until browned on both sides (10 to 20 seconds)
Stir Fry: Heat wok or stir fry pan to high heat, add meat, (you may add other vegetable like sliced carrot, onion, and separated broccoli crowns at this point) and stir fry until well browned.
Serve with steamed white rice and ban chan.
consistent is the word. i try to use the same meat/fat ratio, the exact same-size patties and the same seasoning (sea salt and pepper) every time. this allows me to dial in the right heat so the outside is a bit crusty and the inside more rare than medium rare. the end result is a juicy burger that tastes of meat. cheese is good. roll selection is important.
A couple of weeks ago mrs jfood visited her mom. Jfood solo on a sunday night. Perfect for some burgers:
- good ground chuck 80/20
- a little water
- a little Montreal Seasoning
- some S&P
- patties made to 3/pound. Jfood's store sells in pounders so he gets three patties.
- into the fridge
- Slice a nice sized sweet onion and slowly caramelize (takes about 30 minutes if done slowly so the sugars really come out
- Make 6 slices of bacon
- When onions are about 5 minutes from completion throw the burgers on a hot BBQ and cook over high until Med-Rare
- While they are grilling slice 2 of you favorite rolls, schmear a little butter on them and place on the grill for some color
- Remove the buns and place one slice of cheese on each side (4 slices in total).
- When the burgers are done, remove and place on a plate to rest for a few minutes.
- Place the rolls halfs with the cheese on top on the grill (jfood uses gas weber so he places on the swinging bread thingy, turns off and closes the lid). Cheese will melt in a few minutes
Build the burgers
- Take the bottom half, layer onions, then the bacon, then the burger, then some tomato/lettuce, then ketchup then top half.
Eat the two burgers and smile
BTW - the third burger gets chopped and given to the dog.
Mine are very similar to yours (though living in an apartment, I have to cleverly use a hot grill pan and hot oven. But I love blue cheese with onions, and I love blue cheese with meat, so once my onions are caramelized (often deglazed with a bit of wine if I feel like it), I melt in a bit of blue cheese. Not enough to overwhelm, just for creaminess and tang.
Also, I have found that the roll is so important. I love it a bit sweet. If you're going to warm it up, consider brushing it with a bit of melted butter.
Only differences in mine are that onions are wedge-sliced thin, and instead of Montreal seasoning, I use a mix of garlic powder, mustard powder, chopped fresh parsley, sea salt, black pepper and pimenton, and the addition, after turning, of a slice(or as close as I can manage to that) of blue cheese or sometimes brie. Dietary considerations usually cause me to have to forego the bacon, but not for lack of desire. The best bun, IMO, is a sweet egg bun with onions on top.
we do burgers a lot and did burgers last night actually. we like to make all sorts of different ones... last night we did chipotle burgers. my husband had made some chipotle pesto, so he mixed that in with some 85/15 and did them on the cast iron griddle. yum.
one of my other favorites, i did smoked paprika burgers. turned out very well.
i'm a big fan of your standard messy burger - simply seasoned with s&p, topped w/ mustard, mayo, red onion, lettuce, tomato, and cheese.
we prefer to use 85/15 but when not available, 80/20 will do. we once ground our own chuck and THAT was the BEST - so much fresher and beef-ier tasting.