How do you normally make beef patties for hamburger?
I usually buy the ground meat and add other seasonings like garlic powder, ginger powder...salt, pepper or go Asian by adding soy sauce, oyster sauce, etc.
Do you normally buy premade beef patties or do you make your own? Do you season them?
I know there are millions of gourmet hamburger recipes out there but what's your best and simple hamburger recipes?
Also, what kind of buns do you use? brioche? plain hamburger buns...kaiser rolls...english muffins to name a few.
I really like my Gehaktball hack (no pun intended). It's a take on the Dutch recipe for meatballs, seasoning the patties with dark soy sauce, sambal oelek, nutmeg, grated onion, salt and pepper. I usually take them medium rare on a potato roll with muenster. They're a little spicy, a little sweet and very different from the usual.
I'm a purist when it comes to making my own burgers. While I like flavorings and kitchy burgers, for my own homemade I concentrate on the quality of the meat (beef or buffalo). High quality meat, formed gently with my hands into patties with a little well in the center for expansion, and grilled, pan fried, or convection baked. Especially if I've fired up the grill I may on occasion give them a light sprinkling of a bbq rub on one side. I'm more apt to change up any flavorings with burger toppings. If I'm doing it to really enjoy a hot juicy beefy hamburger, any mixins (no matter how yummy) make me feel like it's not a true hamburger. A toasted or grilled bun is a must for me.
That's my go-to bun recipe for everything; it's super easy and is by far the best bun I've ever had. Shaping is a no-brainer, you just divide it into balls and flatten them before the last rise. Slice and freeze any extra buns, they keep beautifully. Even if you don't know how to bake bread you can make these.
Buy cuts of beef. Chop. Form. What cuts? I get a couple or more; one tough cut (like chuck) and one fatty cut (like tail) is a good place to start. Just get the cuts that look good and/or is on sale. Season right before cooking.
I like bagels as buns (great for variety), multi-grain buns and potato buns. I wish one of the commercial bread makers would rip-off McDonald's premium buns. To me it's by far the best bun out of all the well-known places.
Nothing goes in the hamburger except water or cream. Otherwise, pure. Save salt & pepper for just before cooking; if cooking on a griddle or pan rather than a open fire grill, a thin bit of mustard will help create a delicious crust without contributing much in the way of a distinctively mustardy flavor.
Never buy premade patties.
Buns: should be seeded (Martin's seeded potato buns are excellent) and toasted on a griddle or pan with some fat. Onion rolls can be good.
The meat should not be lean. A lean hamburger is like a lean sausage: kinda beside the point. That said, if you make thick round patties (East Coast style), you can use a moderate-fat cut since you'll likely be keeping them on the rare side. Flat patties (West Coast style) using chuck or skirt or short ribs (or a combo) are fatty, and can be very juicy if cooked through because of the lusciousness of those cuts. I am a flat patty guy from the Northeast.
The meat's the star; condiments should only point, not try to steal the scene. American cheese is perfectly suited to this job - it melts beautifully and never calls attention to itself - but I will admit Swiss (Jarlsberg melts best) or Jack cheese.
Onions should be sliced thinly and either griddled or, if eaten raw and of the storage onion kind (as opposed to sweet fresh onion like Vidalia kind), rinsed in cold water and patted dry (rinsing reduces the sulfurousness of the raw onion).
A half sour pickle is nice on the side.