Best Burger ever?

[Brussels Sprout]

I'm looking for the best burger recipe ever. Could be lamb, beef, tuna or a mix. I detest turkey burgers and chicken burgers. Salmon is OK.

I like my burgers thick, meaty,and still mooing. Lotsa cheese and some oniony things are OK by me!

Whaddya got? I want to impress my husband.

[cuccubear]

No one has mentioned adding sausage to their ground beef. That’s one of my favorite alternatives - mixture is usually 2/3 beef, 1/3 sausage.

[c oliver]

MMRuth's has sausage.

[cuccubear]

Sorry, I must have missed it. I see pork, but had sausage on the brain...

[nosh]

I prefer a grill -- somehow just assumed a skillet. But a grill introduces some problems in keeping the patty together -- the same loosely formed burger that crisps up and develops a crust to hold together on a flattop surface can disintegrate and break apart on a bbq grill. Thus the tendency to shape it more like a baseball, and the resulting unevenness of cooking.

If I'm going to go thru all of the trouble of outdoor grilling, I'll usually go for steaks or chops. Even if I'm not going to spend for ribeyes or porterhouse, I'll slice a tri-tip into thick steaks or marinate some cheaper cut or pork and get the char and caramelization and smoke that only a grill can provide. A burger has its place in a skillet; a steak (other than a tenderloin medallion) is just so much better on a flame grill.

[nosh]

First, never buy ground beef from the grocery or butcher. Buy a chuck steak or roast, preferably on sale, and either grind it yourself or most places will grind it for you free -- request a single grind. Use the beef ASAP, and you will taste the difference. Do not freeze.

The resulting ground beef should be between 70-30 and 80-20, the more fat the more flavor and moisture. Season generously with kosher salt and fresh-ground pepper, a sprinkle of garlic and onion salt or powder on the outside is good. Gently (gently) shape into thick patties, keeping the meat as loose as possible. Do not slap or press or pound into shape. Keeping the meat as loose as possible leaves room for the moisture to stay in the burger as it cooks rather than getting forced out.

Heat your castiron skillet as hot as possible. Turn on your fan. Cook at very high heat, and don't crowd the pan. Do NOT press down on the burgers with your spatula -- this just presses out moisture. Develop a good crust, then turn over just once, don't play with the food. The meat will release from the pan once a good crust has formed. If it is still too rare in the middle, finish in a hot oven.

Freshly ground meat, lots of fat, well-seasoned, loosely formed, cooked fast -- those are the secrets. Everything else pales in comparison and is open to preference.

[c oliver]

Great reply, nosh. I've been grinding my own beef for a couple of months now and will never order a burger in a restaurant again. I grind five plus pounds at a time so I do freeze it but it's still great. I make them into 6oz patties, wrap tightly in plastic wrap and then put some in a zipping bag. And they do get eaten pretty quickly. We've been doing ours on the grill and we do have to be careful when turning. But I find if I slide the spatula all the way under and then use a fork to steady the top, that it turns (not flips!) just fine. When you do in a skillet, how long approx, do you cook? Ever tried a grill pan? And you're right; this is the best. We've unintentionally over and undercooked at times and they're still great.

[silverhawk]

agreed--plus a slightly warm--and not at all fancy--white bun. i like it when the warm bun smooshes down a little bit.

[MMRuth]

Here's one of my favorites -

http://chowhound.chow.com/topics/525803?tag=highlight-3756351;post-content-3756351#3756351

Pork, chorizo, bacon and more

Here's a thread that may help:

http://chowhound.chow.com/topics/411538 .

[bakerboyz]

I was always an all beef patty kind of guy until I tried this recipe...it's amazing...the most flavor and the best burger I have ever had.

[newfoodie]

Wow, this sounds fabulous! I will put it in my "to make" pile.

[MMRuth]

It is! And, even if you don't make both the romesco sauce and the aioli, or don't add the Manchego, it's wonderful. Another poster also mentioned making meatballs out of the mixture.

[c oliver]

That does sound great! I've been grinding my own beef and pork and turkey lately. Could add this to the repertoire. Thanks

[turkishlamb]

I like lamb burgers. mince some fresh rosemary, mint, and garlic. work that into your lamb. make THICK patties, and insert a bit of goat cheese. grill em to medium rare. feta on top. garnish is mint jelly (bottom bun) and onion, cucumber slices and mustard on top. tzaziki (sp?) would also be good.

[LJS]

I am a lamb burger lover, too. But I like mine with blue cheese "inserted" and a topping of watercress, pear slices and crumbled walnuts...if you can do all this on a home-made bun that is burger heaven!

[bigfellow]

I make a lamb burger at home often. I top it with blue cheese dressing and a few pistachios.

[Brussels Sprout]

Why not just bleu cheese?

[bigfellow]

Blue cheese by itself tends to be dry. Blue cheese dressing is moist and it is just nice on the burger. It also helps the nuts to stay on.

[c oliver]

Aren't you the clever one? I love that.

[Brussels Sprout]

Depends on the cheese. Also, most of it melts pretty well, then you put your nuts on. Or you COULD put the nuts inside the patty first.

[bigfellow]

never put nuts inside the patty. They tend to sour as they cook.

[SQHD]

Burgers are beef, preferably chuck, and maybe some onion or shallot, but certainly salt and pepper. Don't get into "recipes." Simplistic is best, flavor is key. Don't make a mini-meatloaf on a bun. Get some quality meat, grind it yourself (if possible) and don't fuss with it.

The ability to take simple ingredients and turn them into something special is the measure of a good cook.

[scc48]

i agree sqhd...simple, hearty, healthy, and enjoyable.
go for it brussels sprout!
and hey let us know how it went huh?

good luck!