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HAMBURGERS! Home Cooking Dish of the Month for August 2014

There was a quite a wave of burger/hamburger nominations, and no other dish came close. With the blessing of a few of the nominators who voiced their opinions, Burgers claimed the title of the August Dish of the Month.

You can view the nomination thread here:
http://chowhound.chow.com/topics/983059
You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:
http://chowhound.chow.com/topics/929718

To meet the dish criteria, your burger should be some kind of chopped/ground/minced protein: beef, turkey, emu, bison, fish, beans, legumes, etc, formed into patties (of any shape) and cooked. To be inclusive, as not everyone has the same tools, the patty does not need to be cooked in any specific way. It can be grilled, broiled, pan-seared, etc. (I'm just guessing, but we probably won't see boiling here.) The burger can be served on a bun, on bread, or, how about those ramen burgers? For you non-carb or non-gluten people, feel free to wrap it up in something like a lettuce leaf. Cheeseburgers are, of course, more than welcome to join in.

Please share what you included in your patty, how you cooked it, and what accompaniments you added. You are welcome to share your own recipes, link to recipes online, or paraphrase other recipes. As always, please remember that If you are reporting on a recipe that is not your own, please paraphrase it; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

OK, let's starting sharing those burgers, plain and fancy!

And remember photos are always welcome. And if you haven't participated before, just jump right in, ask questions, post hamburgers, join the fun!

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  1. lovely picture of hamburger-did you prepare it?

    1 Reply
    1. re: jpr54_1

      Thanks jpr, yes, a homemade hamburger from a few days ago. with goat cheese, bacon, and a sauce of herbs and capers. Ciabatta bun.

    2. does anyone make their own hamburger buns?
      what type of buns do you prefer?

      4 Replies
      1. re: jpr54_1

        Yes. I do. I use the Bread Baker's Apprentice White Bread variation 2. This is a variation on a classic, white American sandwich bread. I like the use of buttermilk for a small tang.

        I make 2.5oz and 3.5 oz buns; his and her size if you will. Always topped with sesame seeds. We almost exclusively eat these buns for beef and salmon burgers. We don't actually eat all that much bread in this house.

        Someday I will investigate potato buns, but we enjoy these so much there hasn't been much incentive.

        1. re: smtucker

          I could see my usual pan de mie bread recipe making good buns.

        2. re: jpr54_1

          I've made a few different types. It really depends on the flavor profile I'm going for. Brioche buns are great, I've made potato buns with a parker house roll recipe and sometimes I make wheat ones.

          1. re: jpr54_1

            I make my own buns. Usually I use this recipe (but I make it into 12 buns instead of 8).

            http://rosas-yummy-yums.blogspot.com/...

            I also like this recipe but to be honest I find the one above a little less finicky ( just always turns out perfect for me).
            http://www.nytimes.com/2009/07/01/din...

          2. Tonight we're having our fave minimalist burger. !/3 pound flat patty of 85/15 grass fed ground beef from Whole Foods. Cooked until pink on a gas grill. The cheese is Land of Lakes White American. The bun is a lightly toasted organic sesame burger bun from Whole Foods. I prefer a whole wheat bun but this is the one we have. Only seasoning for the burger is a sprinkle of Lawry's garlic salt after it hits the grill. Heinz ketchup is the only condiment.

            1. The clarion call came from on high at sunrise.
              It was heralded that the work week's end and the new month's beginning be declared
              The Day Of The Burger.
              Tonight there shall be rejoicing throughout the home.
              So let it be written. So let it be done.

              I'm going to nosh on A LAMB BURGER.

              Minced parsley, garlic, ground sumac, and lemon zest will be mixed in with some feta cheese to be sprinkled on top of the medium lamb burger with some baby lettuces from my "garden", and caramelized onions on the bottom.

              The conveyor from plate to mouth (other than my hands) will probably be what I have available at home vs. stopping at a store on the way home from work - a burger-sized English muffin.

              I think I'll have roasted potatoes alongside, cut into French fry shape, dipped in a ketchup/chili sauce/horseradish concoction.

              7 Replies
              1. re: LindaWhit

                Sounds heavenly! Do you use fresh or dried sumac? We switched to English muffins a long time ago for burgers. Like that extra texture from the "nooks and crannies." We bought a small chest freezer a while back and want to contact a local rancher for a lamb - or two.

                1. re: c oliver

                  Dried sumac - I buy from Penzeys.

                  1. re: LindaWhit

                    Thanks. I brought back a LARGE amount from Turkey.

                  2. re: LindaWhit

                    In case you are interested in another version, this is my go to these days. I like to put the feta inside the burger so it melts just a bit as it cooks.

                    http://www.pepperplate.com/sharedreci...

                    1. re: smtucker

                      Thanks, smtucker. I've done that in the past with cheddar in regular beef burgers, but this burger will be coming out of the freezer, so no feta inserts will be doable. :-)

                    2. re: LindaWhit

                      Wish you know who would eat lamb. Sounds so good!

                    3. Since it's still a bit too hot for grill action for me, I definitely plan to go the patty melt direction with this. Should be fun!!!