647581 Wed Aug 26 05:42:09 -0700 2009 12 31 Home Cooking 0 4978648 hi! i buy good quality beef for burger patty such as ground chuck. but despite that, when i cooked the burger patty, it taste a little unusual in strange way even though it is grilled. so last time i added seasoning salt such as celery salt into the patty. it was really better. but when i read many people's recipe in this chow hound for buger patty, i do not normally see anyone who add celery salt into their burger patty. so i am thinking this time if i omit adding celery salt. how about instead if i put more salt and a lots of black pepper? was black pepper supposed to be good at smoothing meat's flavor in mild way. Wed Aug 26 05:42:09 -0700 2009 200474 hae young 1 4978689 Can you describe the unusual taste at all? I use only kosher salt and a little black pepper. I use a LOT more salt that seems reasonable, burgers really seem to like salt, IMO. I'm not aware that celery salt is a common burger seasoning, but if you like it...then use it! Wed Aug 26 06:02:07 -0700 2009 4978648 10471 danna 2 4978702 do you notice any diffrence between eating steak and buger patty, it seems the taste really change when meat was grounded. i dont notice any diffrence when someone made burger for me in his or her home. so i asked them wheter they put some seasong salt into their burger patty, their answer was of course No. so now im thinking that they put either more salt or black pepper than i usually do. maybe they do both. Wed Aug 26 06:10:52 -0700 2009 4978689 200474 hae young 3 4978748 hmmm....maybe it's the temperature of the meat. Do you eat your steak rare or medium rare? if so, you would like your burger at that same temp. Don't cook it too much or you loose that juicy "steak-y" flavor. I know it's the flavor you're asking about, but I would also mention that you shouldn't be too forceful w/ the meat when you're making the patty. It if you work it too hard/too long with your hands, it will make the texture seem a little rubbery. good luck, sorry I can't be more help. Wed Aug 26 06:32:53 -0700 2009 4978702 10471 danna 4 4978824 I like to dice up celery and onions and add it to the meat along with salt and pepper. I also stuff it with blue cheese and grill. HEAVENLY! Wed Aug 26 06:57:55 -0700 2009 4978748 166707 JEN10 3 4980130 Burgers definitely taste different than steak, although a lot of that has to do with texture and also cut of beef. For instance a sirloin steak and a burger made of ground sirloin will be similar tasting while a hanger steak will not taste like a burger made of ground chuck. I use kosher salt, quite a bit. I only use on the outside or the patty, I don't mix it in. A heavy pinch on both sides. Wed Aug 26 12:40:26 -0700 2009 4978702 12821 ESNY 3 4980476 to my mind, if the hamburger tasted unusual, it's either because your meat wasn't fresh, or, you don't like hamburger. a burger should taste like exactly what it is: ground beef. some people add salt and pepper to the outside (and some to the inside) before cooking, but i really don't know how you would make a burger more mild than it already is. ground beef isn't generally bursting with aggressive flavors. Wed Aug 26 14:22:31 -0700 2009 4978702 11892 tommy 4 4998553 this time i made burger again. it was really delicious. so now i think that seasong ought to be always on the outside of patty, rather than inside it. and before that i always worked the raw meat patty hard a lot so it became almost gooi texture when i was chewing. it's really amazing that just simple modifications changed my satifaction entierly. i usually add powdered galric and diced raw onions into the raw meats before making it as patty. even though meats inside the patty was cooked enoug while sauteing or grilling , it seems raw garlic or onions inside with them do not cooked at the same degrees. so i suspect the a lttle awkward strong flavour ,which i did not find as pleasurable before as now, was due to the raw veggis uncooked enough. now i am going to seperate the ingredients such as meats and veggis like onions and garics from top to bottom. Wed Sep 02 07:22:09 -0700 2009 4980476 200474 hae young 5 4998627 Hi Hae Young. Adding raw vegetables to ground beef will definitely change the flavor. Denser vegetables will not cook all the way, and softer vegetables will release juices in "pockets" within the burger patty. I like this in Korean jeon (전 )patties, but not so much in a burger. If you want to add say garlic and onion to the inside, try a quick saute before mixing them into the beef. And always cut them from top to bottom. Otherwise just lightly season your burger, then quickly saute the onion, garlic, and maybe some mushrooms, and place on top of the burger. Some other things you can add to the top of the burger: Sliced and sauteed chili peppers, bell (sweet) peppers Sliced and lightly vinagered cucumber Shredded green cabbage Fried egg Bacon Wed Sep 02 07:43:48 -0700 2009 4998553 93805 hannaone 5 4998718 I think the problem may have been your overworking the ground beef when forming the patties. This can make the burgers take on an almost paté-like quality which is not good. Work the ground beef as gently as possible to create your patties. The meat should be very loosely holding together. Refrigerating the patties after forming them will help them hold together when you grill them. These burgers will be very juicy and have the correct mouth feel. Wed Sep 02 08:13:24 -0700 2009 4998553 18385 CDouglas 6 5042097 when meats were refrigerated after being plastic-wrapped overnigts, they were definitely held together more well when sauteed on the fying pan. but strangely the taste was the best when they were just rightly formed as patties then sauteed. why is that? is it because the meats were at more fresh stage than those of overnight's storage in ref? Sat Sep 19 10:14:14 -0700 2009 4998718 200474 hae young 6 5195814 hey! does any one have the burger cook book of bobby flay and the cookbook ad hoc at home by tomas keler? even though boby flay's burger looks delicious in his picure and the vedeos in youtube, after i made the meat patty like how flay did in the video, i am begginning to doubt if i can really like it in his burger palace. before that i, you know, was forceful with my meats when shaping that. and untill recently, i was pretty much less forceful with it( like what i said " how flay did in his you tube demonstration aforementioned), when i grilled it, i was kinds of liked it, but cannot say i loved the result. but yesterday, i went to the book store, and read roughly 2 pages about how to shape burger patty which is written by thomas keller. he showd two simple pictures which depict raw grounds meats between both hands vertically. and keller's final words was that keep the strands of ground beef INTACT. it was a revelation for me. i have never thought out before that degree of handling meats. and i followed the instructions of two photos and his words. griled it. it was awsome. finally it reminds me of the memory of the burger when i was at usa. Fri Nov 20 03:18:20 -0800 2009 4998718 200474 hae young 7 5196170 Glad to hear you have finally had success with your burgers!!! Now you can experiment with different condiments to top your burgers. Fri Nov 20 07:35:57 -0800 2009 5195814 166707 JEN10