• How to Make Some Pretty Good Burgers
    127 replies, posted
Tired of the same old burger? Want something that satisfies your taste buds like no other? Well, here is a self-made (me and a friend actually) recipe for the BEST BURGER PATTIES EVER! Ingredients: 1 lb ground beef 2/3 cup diced onions 1/2 cup Pace Medium Picante sauce (Or hot if you want to spice it up a little.) 1/4 cup Mesquite liquid smoke 3 tbsp Seasoning Salt 3-4 tbsp Crushed Red Peppers 1.Form meat into patties no more than 3/4 of an inch thick (so they can cook through). 2.Cook on stove top on full heat, moderately charring each side. 3.Remove burgers from frying pan when done. 4.Put on a bun, with any of your favorite burger toppings. There you have it, some DAMN good burgers. Also, feel free to add your own ingredients.
Needs garlic. 1/2 tbs. Other than that sounds good. Oh, and a burger is best prepared medium, unless otherwise specified. (I worked in a diner once.)
Need more spice. Jalapenos!
I bet it would be better grilled. but whatever floats yo patty.
What kind of ground beef? Lean? From what part of the cow? These all play a factor. I've also started to cheat when cooking meats and began using some MSG. MSG is NOT as bad for you as all the hype says. It's just mostly sodium (just like salt), so if you are sensitive to sodium, use less or none.
[QUOTE=Biotoxsin;16747352]Needs garlic. 1/2 tbs. Other than that sounds good. Oh, and a burger is best prepared medium, unless otherwise specified. (I worked in a diner once.)[/QUOTE] thats all up to opinion some like em burnt to a crisp, others like them as rare as you can legally make them
[QUOTE=lefundoof;16747374]I bet it would be better grilled. but whatever floats yo patty.[/QUOTE]The meat always falls apart when i try to flip them on a grill. The patties have a bad tendency to stick to grills, even with non-stick measures used. So the stove top is the way to go with these.
[QUOTE=Membarn;16747402]thats all up to opinion some like em burnt to a crisp, others like them as rare as you can legally make them[/QUOTE] It's illegal not to cook them?
[media]http://www.youtube.com/watch?v=AyOoTfb-JqU[/media] you must make a burger with love
[QUOTE=Membarn;16747402]thats all up to opinion some like em burnt to a crisp, others like them as rare as you can legally make them[/QUOTE] Yeah, but unless the customer wants it otherwise, you automatically are supposed to go for medium.
[QUOTE=Shadow187(FP);16747416]It's illegal not to cook them?[/QUOTE] if its undercooked and whoever eats it dies of salmonella, then yes [editline]12:08AM[/editline] [QUOTE=Biotoxsin;16747429]Yeah, but unless the customer wants it otherwise, you automatically are supposed to go for medium.[/QUOTE] but does that mean its the best for the individual eater? not necessarily
[QUOTE=Shadow187(FP);16747416]It's illegal not to cook them?[/QUOTE] The FDA in the US says that ground beef in restaurants must be cooked to at least medium well (155F) I believe, to prevent the spread of food-borne contamination. However there are no regulations to home cooking.
[QUOTE=Shadow187(FP);16747416]It's illegal not to cook them?[/QUOTE] It's a liability to sell a raw meat product in a restaurant, but not at home. Unless you have some crazy ass bad friends. My post count makes me a terrorist.
[QUOTE=Membarn;16747402]thats all up to opinion some like em burnt to a crisp, others like them as rare as you can legally make them[/QUOTE]These need to be cooked through because of the very high moisture content. The center stays soft though it is lightly brown.
Or just have my dad make them :c00l: /thread
your face needs to be cooked through!
[QUOTE=L0LIMB0RED;16747448]These need to be cooked through because of the very high moisture content. The center stays soft though it is lightly brown.[/QUOTE] Lower heat longer would help them dry out. Maybe on the stove, then into the oven?
Its 5 in the fucking morning, ive been clubbing since 11 yesterday. I could do with one of these fuckin burgers mate. someone send some to scotland please, p.s alcohol is bad rofls
[QUOTE=Biotoxsin;16747480]Lower heat longer would help them dry out. Maybe on the stove, then into the oven?[/QUOTE]Yeah, I might try that next time I make burgers. Don't want to let go of too much moisture though.
[img]http://media.skateboard.com.au/forum/images/samuel_l__jackson_pulp_fiction.jpg[/img] [Highlight][B][I]MMHMMM![/I][/B][/highlight] This [B][I]is[/I][/B] a [B]tasty[/B] burger! Or at least it looks like it.
[QUOTE=Masson;16747496]p.s alcohol is bad rofls[/QUOTE] If they didn't have such a high moisture content apparently, you could add a bit of beer. [editline]11:14PM[/editline] [QUOTE=L0LIMB0RED;16747512]Yeah, I might try that next time I make burgers. Don't want to let go of too much moisture though.[/QUOTE] Getting it right would be hard, but once you've done it more than once it get's easy.
[QUOTE=Biotoxsin;16747518]If they didn't have such a high moisture content apparently, you could add a bit of beer.[/QUOTE]The liquid smoke and picante sauce is what makes the meat so wet, maybe you could replace the liquid smoke with beer?
[QUOTE=Membarn;16747479]your face needs to be cooked through![/QUOTE] I think the OP wants his face as rare as legally possible. [editline]11:16PM[/editline] [QUOTE=L0LIMB0RED;16747550]The liquid smoke and picante sauce is what makes the meat so wet, maybe you could replace the liquid smoke with beer?[/QUOTE] Sounds good to me, might want to reduce the beer first though. Red wine might be good too, if you can get some. [editline]11:17PM[/editline] I've added ground bacon to the grinder before, amazing shit that is.
oddly enough I'm eating two burgers that i made at the moment their filled with canadian bacon and cheddar cheese topped with the essential burger toppings
[QUOTE=Biotoxsin;16747552]I think the OP wants his face as rare as legally possible. [editline]11:16PM[/editline] Sounds good to me, might want to reduce the beer first though. Red wine might be good too, if you can get some.[/QUOTE]Never had burgers cooked with red wine, I have some, so I may try that.
Or, you could add some crackers to absorb some of the moisture. Grind em' up fine and add them to the mixture.
[QUOTE=Blunt Master;16747579]oddly enough I'm eating two burgers that i made at the moment their filled with canadian bacon and cheddar cheese topped with the essential burger toppings[/QUOTE] I'm drooling barrels.
This thread made me hungry. XD
[QUOTE=Biotoxsin;16747814]This thread made me hungry. XD[/QUOTE]Then make some burgers :v:
I had burgers for dinner, what the fuck is going on? Anyways, get BubbaBurgers. They're pre-seasoned...now if only I could figure out what they use..
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