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I make better burgers than most restaurants,,,, im a butcher, i make it fresh out of chuck,, most restaurants, have frozen patties,
the poster that said, if you tend to buy LEAN burger, over 90-95% lean,,,its dry and has little flavor..
my aunt use to say "everything tastes better when you go to a restaurant" which pretty much meant,,,you have people waiting on you, serving you, and cleaning up, and you are more relaxed eating, because you arent cooking..,,
some burger joints fry their burger patties on a griddle - i love a fried, greasy taste,,,which i do try to avoid at home
Try some of these sites to help make that perfect burger. i usually use an 80% meat 20% fat cut of burger as too lean makes the burger too dry,also cooking too long also dries out the burger..then additives could run the gamut of my creativity.
Personally I have never considered a burger more then on the run, fill me up food and I have had some that were considered gourmet. Were they a good burger? Yes. Were they memorable? No.
When confronted with a burger, I usually discard the bun and eat it with a knife and fork.
I always use medium ground beef when making burgers. I add about a tablespoon of Worcestershire sauce and some Montreal Steak seasoning to the mixture of ground beef. I use a heavy cast iron pan to fry our burgers in; they aren't half bad!
I always use medium ground beef when making burgers. I add about a tablespoon of Worcestershire sauce and some Montreal Steak seasoning to the mixture of ground beef. I use a heavy cast iron pan to fry our burgers in; they aren't half bad!
I will try that. Thanks.
I do think I should use a cast iron skillet.
Buy the fattiest beef, fry it in butter, smother it with a salty seasoning mix and drown it in cheese.
Restaurants tend to cook everything super salty, and fatty and fry it on seasoned cast iron. That's where the flavor comes from.
As a kid, my parents owned several fast food places nd we had the best old stlye greasy burgers. They were all done on a huge iron flat surfaced grill and we places a lid over each burger to steam it while it cooked. Most of the flavor came off that seasoned grill. The kind of greasy, flavor filled burgers that come off the grill with those nice seasoned blackened bits of flavor.
Home is my favorite burger joint because I don't eat burgers out so yes I can fix a burger at home like that.
I use the outside grill or my cast iron on the stove and get the highest fat content of the ground meat I can find.
Actually I use the broiler part of my toaster oven as well.
Personally I have never considered a burger more then on the run, fill me up food and I have had some that were considered gourmet. Were they a good burger? Yes. Were they memorable? No.
When confronted with a burger, I usually discard the bun and eat it with a knife and fork.
Around here that is called a "Chopped Steak" and if I fix that at home I toss the knife and fork and pick it up with my fingers if we don't have guests.
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