How do you prepare the perfect burger patty?

[yourchoice]

I use all different kinds of seasoning depending on what I'm in the mood for, but some onion salt and fresh ground pepper is almost always part of it, mixed with something wet (bbq sauce, A1, What'sthishere Sauce). Nothing "mixed" with the meat either...just brushed on before grilling.

Key note: when forming the patties, I always make them sort of concave, the outer ring bulging. THat way as the meat cooks any swelling in the center is bringing it to the thickness of the outer ring.

Medium Rare to Medium...mmmmm

[skibumdc]

I mince up garlic and bacon and brown them together in a pan.
Once browned, combine with shredded cheese, ground beef or turkey, little salt, pepper, worcester sauce, maybe a bit of soy sauce.

Form into patties or sliders and grill.

They are awesome.

[St. Lou Stu]

Makes approx 6 burgers:

2.5 lbs Lean Ground Beef (to be re-fattened in a bit with the garbage below)
1 Miller Lite
Lawry's Seasoned Salt
Course Ground Black Pepper
Wish-Bone Robusto Italian Dressing
Lea & Perrins Worcestershire Sauce (don't skimp, use the good stuff)

1) Mix all but beef in a 4" Deep 9x11 sealable Tupperware container.
2) Make some fat ass patties with the beef (minumum 1.5" thick and 5-6" round) we're talkin half pounders here.
3) Drop the patties in the mixture from step one and flip immediately to make sure both sides are coated in liquid.
4) Season the tops of the patties w/ Seasoned Salt and Pepper to taste.
5) Allow to marinate covered in the fridge for 3 hours minimum.
6) Throw em on the grill long enough to warm the blood in the center.

Enjoy

[jledou]

Many different seasonings that are all thrown on after the meat hits the grill and brings a little juice up. Sometime Montreal, mesquite bbq, Caribbean Jerk or Cavender's Greek seasoning. Salt and Pepper are always a good standby.

[woops]

McCormick, Grill Mates - Montreal Steak seasoning

Mix one level tablespoon per pound of ground beef.

Mix together and make patties


If you enjoy Blue Cheese :

Take some aluminum foil and fold it into strips that are 1/2'' to 3/4'' wide.
Make a circle with them (slightly smaller than the diameter of the burger).
While on the grill, place them on top of the burger (last flip)
use a teaspoon to fill the ring with crumbled Blue Cheese.
Put the grill lid back on to allow the Blue Cheese to melt down.
Lift off the foil ring before serving.

For me .... I get more taste with the Blue Cheese melted on top of the burger, rather than it being mixed in with the meat and made into patties. It's just my personal preference.

Dang! I need a blue cheese burger now!

Amazing ideas on burgers,,,I see some here I want to try as I have always put the ground beef in a big mixing bowl,,,add A-1 sauce with all of the spices and seasonings I can find in the cupboards,,,add one egg and then make burgers being careful not to pound or form the burgers into a pancake,,cook and burp some meaty goodness afterwards.

[DocLogic77]

I like to use a 70% ground beef...and place a small amount of homemade herbed butter in the center. My herbed butter is just butter, little lime, fresh basil and parsley.

[jonharky]

I have to agree with some of and say that montreal seasoning is the best I use it just baout everything...I prefer the spicy montreal but the regular is just as good

[Partagaspete]

1 lb chopped Bison meat
1/4 C. Bread crumbs
1 egg
1 tsp Maggi Wurze
1 tsp Balsamic vinegar
1 tsp Worcestershire sauce

Mix it up form and grill o a hot grill for about 7 minute each side or more as desired.

These are seriously good.

T

[a2vr6]

Angus Beef Mixed with a little ground pork (trust me on this, I only use antibiotic free grain fed meat's)
Fresh chopped parsley
Mesquite Rub
Few Dashes of hot sauce
Garlic (fried a touch first to make it low key)
Little bit of Italian bread crumbs
One egg
Chipotle BBQ Sauce

On an Italian-style Kaiser Bun

[SteveDMatt]

Originally Posted by a2vr6

Angus Beef Mixed with a little ground pork (trust me on this, I only use antibiotic free grain fed meat's)

Awesome idea! I do it with my meatballs (actually 50-50), why not a burger?

[DocLogic77]

Originally Posted by Partagaspete

1 lb chopped Bison meat
1/4 C. Bread crumbs
1 egg
1 tsp Maggi Wurze
1 tsp Balsamic vinegar
1 tsp Worcestershire sauce

Mix it up form and grill o a hot grill for about 7 minute each side or more as desired.

These are seriously good.

T

That sounds awesome. Around here we have a restaurant that serves the Kitchen sink Bison burger....Bison, egg, cheese, mushroooms the works...best burger I have ever eaten.

[Partagaspete]

Originally Posted by DocLogic77

That sounds awesome. Around here we have a restaurant that serves the Kitchen sink Bison burger....Bison, egg, cheese, mushroooms the works...best burger I have ever eaten.

It is a bit expensive here but worth it. IMHO of course.

[KenS]

Ground Beef
Salt and Pepper
Glass of Port
Nice Cigar

Damn, was I cooking something? I forgot about that ... better get another glass of port before I nub this thing...

[VTDragon]

Whatever recipe you use, once the patty is formed press your thumb into the middle before grilling making the middle a bit thinner than the rest of the patty. You will be amazed at how much this simple trick reduces patty shrinkage and insures a consistent level of "doneness" through the burger.

[DocLogic77]

Originally Posted by Partagaspete

It is a bit expensive here but worth it. IMHO of course.

Yes...here too but worth every penny.

[reggiebuckeye]

Wow, no mention of hot sauce or crushed red pepper?

1 egg, salt, pepper, a few dashes of Louisiana style hot sauce (ok a lot of dashes), add some crushed red pepper. Make patties as mentioned before.

Tasty and with a little kick.

[chenvt]

Originally Posted by DocLogic77

Yes...here too but worth every penny.

Are we referring to Ted's Montana Grill? I'm all over the kitchen sink, but usually for dinner since you'll be in a coma after eating it.

[mithrilG60]

When my fiancee and I make ours using lean ground, we tend to mix in french onion powdered soup mix along with salt/pepper and a single egg. We make the patty using a largish jar lid (put a layer of plastic wrap in to make removal easier), press in roughly 1/8th lb of meat, then put a couple tbls of shredded cheddar/bacon bits mix on top leaving outside edge of patty clear, place roughly 1/8th lb meat on top and press edges together to form finished patty. Refrigerate for 20 - 30min to allow the meat to become a bit more solid.

The other burgers we make use ground buffalo, super super lean meat and very healthy. For those burgers we add a little salt and pepper and an egg up that's it. We enjoy the favour of the buffalo too much to alter it with any additional spices or flavourings.

[htown]

Salt, pepper, worstershire, soy sauce, and chopped onion.