I need a better home-cooked burger taste!
I want my burger patty to taste like a Hardee's/Carl Jr. patty!
And believe me.. so far straight ground chuck has NOT been the answer!
Anyone else experiment around with different beef cuts for their burger?:
Pure Ground chuck burger is SO unsatisfactory. The taste... bleh!
I don't know exactly what you should do, but I will say that Carl's Jr Patty gets a lot of its taste because of how they cook it in the charbroiler. How are you cooking your burgers? I think if you did a charcoal grill you could get a similar flavor to Carl's, but not so much on a gas grill or indoors on the stove.
Something rather interesting that I've read. more than once online.
Apparently it is believed in smaller circles that the cut of beef in the fast food industry for their hamburgers indeed is of a different kind than the regular old ground chuck purchased in grocery stores.
I must say that this seems pretty true, as I can tell immediately the difference when i either go over a friend's house or cook on my own and bite into a homemade burger as opposed to say a SteakNShake or InNOut Burger.
And no- I am not talking about bun, or condiment here.
The Super Target sells 16oz. packages of 'grass-fed' ground beef from proper beef cattle... $6.49... When I'm shooting for 'good' burgers I'll grab up a pack, form it into two Brontosaurus Burgers, generous salt (outsides only) and a splash of Worcestershire, heat up the 12" cast iron skillet, 5 minutes per side and a 5 minute rest....
But this is for a pure beefy taste, and medum-rare... I don't go there often, but I think I detected some seasonings added to Hardee's burger patties---like onion powder... I remember thinking they were a little meatloafy...
You really ought to find a butcher who is willing to add extra beef fat Also where that fat comes off the animal makes a big difference. Tell him you are prepared to pay basically whatever it takes so you can get really really excellent grounded beef. We get what we pay for.
I do know a n excellent butcher who will prepare this type of ground beef. He never has any trouble selling it to people who are willing to pay about what they pay for three week hung air dried rib eye.
It's not for every day but if you are having a special event your guests will never stop talking about the burgers you served.
I'm with Puffin3, but even in the supermarket you can get them to give you some beef fat trimmings. In fact they will probably load you down with too much. I have some waiting in the freezer for the next time I grind some chuck/ribeye/flank (my favorite mix.) Oh, and i like to grind it rough. If you wet your hands before you gently shape the patties, everything will hold together nicely.
Bear in mind that many food companies rely on a corporation called International Fragrances and Flavors to give a distinctive taste (eg. charbroiled burger) to their products. You may not be able to duplicate it.