HOME > Chowhound > Home Cooking >


What's your burger recipe?

Is grilling season! What's your everyday dinner for the family burger recipe? Do you have a different one when you want to gussy it up?

  1. Click to Upload a photo (10 MB limit)
  1. LaFrieda Brisket Blend burgers.
    Sous vide at 134F for an hour.
    Dry them and blow torch until crusted.

    1 Reply
    1. re: weedy

      +1 on the sous vide.

      As weird and as heretical as it sounds, the sous vide is the only way I make burgers now. They come out perfect, every time- something you can't get on a griddle or a grill, which really is the point.

      To everybody else: I know it sounds odd, but try it. Buy a decent electronic thermometer and you can sous-vide in your sink. You'll be amazed.

    2. The last time we made burgers, we followed the Blue Label Burger Blend from Serious Eats. http://www.seriouseats.com/recipes/20.... This uses a blend of sirloin, brisket and oxtail. It made a great burger. On our next go we'll try ipsedixit's blend of sirloin, chuck and oxtail to see which we prefer. http://chowhound.chow.com/topics/863798.

      1. I just bought the meat grinder attachment for the Kitchen Aid, and this has helped my burgers more than any recipe. I can go from chuck roast to burgers over charcoal in minutes. My everyday fix is just meat with S&P.

        If you like spicy, then I highly recommend this recipe with minced chipotles and onion mixed into the meat.

        1 Reply
        1. re: AreBe

          I think this summer I will finally shell out for the meat grinder attachment as I just can't seem to make a proper burger with store ground and it also gives much more freedom I would imagine. That recipe sounds great and I'm definitely going to give it a try.

        2. Ground short rib. Salt. Pepper.

          What more could you possibly need?

          1. I don't usually make burgers but I get asked to make my 50/50 a lot. It's 50 percent ground chuck and 50% ground lamb cooked over apple wood. Long story short a chef of a local restaurant tried this at a pool party we were having and then put it on his menu, for three years now he has been voted best restaurant burger in our city.

            For gussied up burgers I customize them to the theme, Vietnamese burgers (ex. ginger lime burgers on a rice flour bun with pickled vegetables and miso dressing and served with rice fries), Indian burgers (Lamb curry burgers on mini naan buns, raita dressing and sweet potato fries), etc.

            1. Ground chuck, an egg, ketchup, bread crumbs, and s&p or a seasoned salt. Mix and make patties but put in fridge for at least 1/2 hour. I find that they set better that way.

              I find myself putting a fried egg and cheese as toppings and/or avocado (sliced or mashed into guac). Bacon always has a seat at the table as well

              1. What does everyone think the best meat/fat ratio is? I think I see 90/10, 80/20, and 70/30 in my grocery store. I would think the more fat the better but would 60/40 be too much?

                I have read that it's best to grind your own burger - does anyone do that? And if so, what cuts do you use and assume you would use suet for the fat?

                1 Reply
                1. re: pegasis0066

                  Yup. As mentioned above, I put short rib through the grinder which is about 70/30, into the sous vide and then griddle, and I get thick, juicy burgers every time.


                2. Yes, two altogether different ones. Quick burger is done Texas style on griddled bun with yellow mustard, Del Dixie pickles, thin slices of sweet onion and tomato, American cheese, and sprinkle of Bob's steak seasoning. If I have nicer meat than usual it s a thick medium patty grilled on apple wood, grilled Kaiser roll, Maille Dijon, mustard, home made mayonnaise and chili sauce, and a thick slice of melted sharp cheddar. There are plenty of other variants here, but those are the most common. I think of them as totally different foods. Ditto for our number three, the patty melt with grilled onions and melted Swiss, on rye, of course.

                  1. Ground beef, minced onions, garlic powder, and Worcester sauce. We've tried lots of variations, but this one is always moist and tasty.

                    2 Replies
                    1. re: hippioflov

                      This is our go to method as well, but I usually also add some onion powder , pepper and a dash of liquid smoke.

                      1. I recommend the Epic Meal Time recipe as the "family burger recipe" http://aht.seriouseats.com/archives/2...

                        1. We grind our own: we started grinding chuck with maybe 20 per-cent fat; moved on to a mix of chuck, brisket, short rib at a 3:1:1 ratio; and have settled, for now, on a chuck/short rib blend at a 1:1 ratio.

                          We'll keep tinkering. Lots of ways to make a burger and they all work.

                          1. I'm a newbie to grinding my own meat - I have had a kitchenaid food mill for years but only just realised a grinder was in the box too!

                            I have been doing 50/50 chuck and short rib and adding only salt, pepper and nutmeg (the nutmeg ideas is from Heston and I really like it).

                            I made pork burgers for the first time last week which were really good - I used the Suzanne Goin recipe which included small amounts of chorizo, bacon, thyme, chilli, cooked onion and garlic. I was worried they might not survive grilling but they held together beautifully.