U.S. CitiesCity-Data Forum Index
Covid-19 Information Page
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 02-08-2012, 10:06 PM
 
1,024 posts, read 3,097,877 times
Reputation: 836

Advertisements

I did them with the applesauce and they were for sure delicious... thanks again for that tip. My little tip is, when turning them, dip them in cream of celery soup and put right back on the grill, maybe 2-3 times... goes well with the mesquite.
Rate this post positively Reply With Quote Quick reply to this message

 
Old 05-25-2014, 02:17 PM
 
7,757 posts, read 3,525,275 times
Reputation: 9291
Default Beer Burgers and Burger Recipes.

There used to be a place in Stowe, Vt called The Shed that made the best hamburgers. It is out of business now. The hamburgers were said to be have been made with beer. I can't replicate the burger so I am searching for a good beer burger recipe. I have checked on-line and the recipes I have tried don't cut it. Anyone have any good recipes?

I won't tell.

Heck, if anyone has a good hamburger recipe, post it here. I enjoy a good burger.

Last edited by TreeBeard; 05-25-2014 at 02:26 PM..
Rate this post positively Reply With Quote Quick reply to this message
 
Old 05-25-2014, 03:22 PM
 
7,672 posts, read 10,780,730 times
Reputation: 7970
IMO to have a good burger is to start with a good blend of meat. And nothing pre-ground in your standard grocery store case will cut it. (not talking about of course any specialty types of stores etc)

I often have the butcher there grind me a blend of beef cuts.

So far I have tried combos of short ribs, beef brisket, sirloin and chuck. Favorite of ours in terms of juiciness and taste was the brisket by itself untrimmed. Second favorite was the short ribs and chuck.

From then all you need to do is shape the burgers and salt/pepper the outside heavily and grill to desired doneness. Supposedly salting the mixture before grilling dries it out. And at first I balked at "unflavored" hamburgers but since I get them ground, I see why you don't need all that extra seasonings.

ETA:
I can see adding a touch of beer would be tasty. Or even basting the burgers with a cooked down beer sauce. Googling now for ideas.

Last edited by momtothree; 05-25-2014 at 03:24 PM.. Reason: ETA-
Rate this post positively Reply With Quote Quick reply to this message
 
Old 05-25-2014, 03:50 PM
 
15,751 posts, read 28,809,897 times
Reputation: 19533
Quote:
Originally Posted by TreeBeard View Post
There used to be a place in Stowe, Vt called The Shed that made the best hamburgers. It is out of business now. The hamburgers were said to be have been made with beer. I can't replicate the burger so I am searching for a good beer burger recipe. I have checked on-line and the recipes I have tried don't cut it. Anyone have any good recipes?

I won't tell.

Heck, if anyone has a good hamburger recipe, post it here. I enjoy a good burger.
I scanned our previous threads and don't see any beer burger recipes. I did find several burger recipe threads and this one looked like it might be of interest to you: Have you ever been able to cook a burger at home that tastes like a burger at your favorite burger joint?

Good luck!
Rate this post positively Reply With Quote Quick reply to this message
 
Old 05-25-2014, 04:13 PM
 
7,757 posts, read 3,525,275 times
Reputation: 9291
Quote:
Originally Posted by Beretta View Post
I scanned our previous threads and don't see any beer burger recipes. I did find several burger recipe threads and this one looked like it might be of interest to you: Have you ever been able to cook a burger at home that tastes like a burger at your favorite burger joint?

Good luck!
thank you for the link. I searched hamburger instead of burger and did not see this thread. I hate being redundant.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 09-08-2019, 01:44 PM
 
Location: On the Edge of the Fringe
5,543 posts, read 4,398,276 times
Reputation: 4864
Default Home made hamburgers

When i was younger, my family (living in Texas and having a well stocked beef freezer) made burgers about every two weeks. We used ground meat, bbq sauce, salt pepper and cooked outside on the grill, of course
They were good. Along the way, growing up, I tweakedbthe spices some, adding fine diced onion. And garlic

Fast forward to now, I have tried every combo from old recipe to every one I can steal, and I consistently get 1 or 2 star ratings.
My kids do not want me to even try to make them anymore.
SO if anyone here has a 3 star or above recipe for grilled burgers to share, then you have my undivided attention.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 09-08-2019, 01:46 PM
 
1,704 posts, read 502,950 times
Reputation: 4299
Wow - the judges are tough in your family.

Any explanations as to the 1 or 2 star rating?

Dry? Lacking flavor? Any clues?

What are you grilling them on, and what method have you been using?
Rate this post positively Reply With Quote Quick reply to this message
 
Old 09-08-2019, 01:51 PM
 
Location: In the Pearl of the Purchase, Ky
8,414 posts, read 13,870,615 times
Reputation: 34517
I keep it simple. Ground beef, salt pepper. Never had any complaints. The reason I stick with that is no matter what you put in them, there will be a few people who don't like it. So I stick to the basics.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 09-08-2019, 01:57 PM
 
Location: SE Florida
1,029 posts, read 243,182 times
Reputation: 3199
Sometimes we form the patties and then salt and pepper just on the outside.

Other times, we gently mix onion and garlic powders with salt and pepper and some Worcestershire sauce. Gently mix so you don't pack it together.

Again, gentle when you form the patties, you don't want to pack the meat together so that it forms a hockey puck.

We use 80/20 for burgers, 85/15 at most. The excess fat drips away through the grates. Fat is flavor. If the meat you use is too lean, the burgers will be dry and tasteless.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 09-08-2019, 02:19 PM
 
Location: Prepperland
14,913 posts, read 10,783,288 times
Reputation: 11502
Depending on preferences, a 'good' burger might have a nice browned crust (Maillard reaction).
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
. . .
For juicy tenderness, nice fatty mix and a moderate cooking temperature is needed. But that contradicts the high temperature Maillard reaction.
. . .
The solution - sous vide - precook the burger to uniform perfection - then "finish" the burger on high heat to get the Maillard reaction.
https://www.seriouseats.com/recipes/...rs-recipe.html

Burgers cooked sous-vide are extremely juicy and evenly cooked.
Why It Works
  • Cooking burgers sous vide allows for unparalleled control over cooking temperature and, therefore, level of juiciness.
  • Following precise temperature and time charts gives you the ability to get exactly the result you want.
  • Instructions for finishing the burger in the pan or on the grill offer maximum flexibility on browning and crisping it before serving.
DIY Sous-vide can be accomplished with any electric burner (or cooker) and thermostat switch.

https://www.ebay.com/itm/AC-110V-220...8AAOSwXW9bplDU
I have a previous version of the above, designed for 800W, so I bought a cheap 750W electric burner from Wally Mart. Slap on a pot of hot water, heat to desired temp, and slip in the food sealed in ziploc bags.

This Presto model is rated at 1200 W so it might match the thermostat controller above.
https://www.gopresto.com/product/pre...-steamer-06006

(The Presto built in thermostat isn't sensitive enough or calibrated to handle the relatively low sous-vide temperature.)

[sous-vide is also great for cooking boneless pork chops that come out tasting like steak]
Rate this post positively Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2020, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Contact Us - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37 - Top