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Burger Recipe

rhinefire

rhinefire

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1 Tbsp. ketchup, Lee & Perrin steak sauce, oyster sauce, dijon mustard.
2 Tsp. garlic powder
1/3 cup finely chopped red onion
1 egg
1/2 cup bread crumbs
Salt & pepper
1 l.b 80-20 burger
mix well and fry.
 
rhinefire said:
1 Tbsp. ketchup, Lee & Perrin steak sauce, oyster sauce, dijon mustard.
2 Tsp. garlic powder
1/3 cup finely chopped red onion
1 egg
1/2 cup bread crumbs
Salt & pepper
1 l.b 80-20 burger
mix well and fry.
Click to expand...

That seems more like a meatloaf than a burger recipe.
 
rhinefire said:
1 Tbsp. ketchup, Lee & Perrin steak sauce, oyster sauce, dijon mustard.
2 Tsp. garlic powder
1/3 cup finely chopped red onion
1 egg
1/2 cup bread crumbs
Salt & pepper
1 l.b 80-20 burger
mix well and fry.
Click to expand...

That is very much like a beefsteak tartar like you get it sometimes in Southrrn France, if only briefly fried. The germand also have something similar called Frikadelle. The try it more slowly but do not leave the center raw.
I like both.
 
80/20 ground chuck
~ 8 oz per burger

make patty with center thinner than perimeter
add fresh ground pepper and minced garlic and if adequate time, allow to return to about room temp [minor benefit; no worries if time does not allow]

place on a high temp grill (400 degrees or higher)
add [mesquite is my preference] wood chips for smoke

TURN IT NO MORE THAN ONCE

when meat thermometer says you have reached 135 degrees, remove from heat (medium-rare) and allow to set while fixing the burger bun with whatever you want to add to the burger patty. after a few minutes the juices will have been restored and the cooked patty is then ready to place on the bun to eat
 
My favorite

Ground pork with salt, pepper, Worcestershire sauce, garlic, Italian flavor bread crumbs.
 
When I was a kid I would cook and eat this: ground meat + chopped onions + wrapped the sides of the patty with bacon and cook. Nowadays I just buy burgers.
 
PoS said:
When I was a kid I would cook and eat this: ground meat + chopped onions + wrapped the sides of the patty with bacon and cook. Nowadays I just buy burgers.
Click to expand...

Bacon goes with everything.
 
Fresh halepenos stuffed with cheese wrapped in bacon and cooked on the grille.
 
Eighty/twenty freshly ground beef, salt pepper.
Toppings
grilled onion and habanero or jalapeno slices, tomato, lettuce and mayo
Don't mess with a good thing
 
Somebody has to ask...

Why would anyone put bread crumbs in a hamburger patty? :shock:

OP's recipe sounds more like Meatloaf than hamburgers.
 
rhinefire said:
1 Tbsp. ketchup, Lee & Perrin steak sauce, oyster sauce, dijon mustard.
2 Tsp. garlic powder
1/3 cup finely chopped red onion
1 egg
1/2 cup bread crumbs
Salt & pepper
1 l.b 80-20 burger
mix well and fry.
Click to expand...

"Fry" as in deep fry? Or are we talking iron gridle?

I was going to ask if they fall apart easily, but I'm guessing that's what the bread crumbs are for. Sounds more like an Americanized Kotlety.




Anyway, I tend not to do anything too experimental burgers. I like to mix 80/20 beef with ground lamb from time to time. Tried mixing it with ground pork, but meh. Then, grilled thick-slice onion, bacon, cheddar on top. Sometimes a sliced tomato. Chili sauce (not actual hot peppers, but that Heinz stuff; better flavor than ketchup but similar).


I wish I could find Ketchup or Chili Sauce with absolutely no sweeteners added. Something that would be very tangy and tomato-ey. I am way too lazy to produce, sterilize, and bottle it properly. Probably too risk averse as well. Botulism is not cool.
 
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