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Old 09-08-2019, 03:30 PM
 
19,641 posts, read 59,383,088 times
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A teaspoon or two of bread crumbs are often added to burgers to hold in more of the fat and glycogen. One of my neighbors uses 1/4 ground pork and 3/4 ground chuck in his burgers for more flavor.

I tend to look at the burger itself as a component that needs integrity. Attempts to add to the meat itself can result in burgers that fall apart or are strange. A sauce of beef base, mushrooms, garlic powder, and a little powdered ginger can add to the flavor.

There are some hole-in-the-wall burger joints that dip their burgers in the grill drippings cup. The fat and caramelized scrapings have lots of flavor.
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Old 09-08-2019, 04:59 PM
 
Location: On the Edge of the Fringe
5,713 posts, read 4,503,883 times
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Quote:
Originally Posted by Trekker99 View Post
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?
1 poor flavor. I have tried all kinds of seasonings tried over the past few years to get something they like.

2 doneness. They like it warm, pink in the center but not dark on the outside.

3 texture. Over the years, I have used turkey, chicken, ground beef, ground chuck, ground sirloin. Nothing makes the eaters here happy.



I have 2 ways of grilling. On propane, elevated or close to the flame, I have tried both. The other is on my favorite electric griddle on about 350 375 degrees.
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Old 09-08-2019, 05:02 PM
 
Location: On the Edge of the Fringe
5,713 posts, read 4,503,883 times
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Quote:
Originally Posted by harry chickpea View Post
A teaspoon or two of bread crumbs are often added to burgers to hold in more of the fat and glycogen. One of my neighbors uses 1/4 ground pork and 3/4 ground chuck in his burgers for more flavor.

I tend to look at the burger itself as a component that needs integrity. Attempts to add to the meat itself can result in burgers that fall apart or are strange. A sauce of beef base, mushrooms, garlic powder, and a little powdered ginger can add to the flavor.

There are some hole-in-the-wall burger joints that dip their burgers in the grill drippings cup. The fat and caramelized scrapings have lots of flavor.
My kids love Burger 21. His ALL time fave is Plan B burger in Washington DC. Hates fast food burgers.....McDonald's, burger king etc


I am going to try mixing the ground pork and beef. I have not tried that yet. Thanks
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Old 09-08-2019, 05:05 PM
 
1,969 posts, read 653,440 times
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Quote:
Originally Posted by LargeKingCat View Post
1 poor flavor. I have tried all kinds of seasonings tried over the past few years to get something they like.

2 doneness. They like it warm, pink in the center but not dark on the outside.

3 texture. Over the years, I have used turkey, chicken, ground beef, ground chuck, ground sirloin. Nothing makes the eaters here happy.



I have 2 ways of grilling. On propane, elevated or close to the flame, I have tried both. The other is on my favorite electric griddle on about 350 375 degrees.

Sounds like you have very picky eaters who may simply not like hamburgers - you may have to resign yourself to what you said "Nothing makes the eaters here happy."

Do they like eating fast food/restaurant hamburgers?
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Old 09-08-2019, 05:12 PM
 
16,800 posts, read 2,011,874 times
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Chill with a glass of wine and let the jury do the burger thing.
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Old 09-08-2019, 05:22 PM
 
Location: Eastern Tennessee
3,312 posts, read 2,518,825 times
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Quote:
Originally Posted by Medtran49 View Post
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.
^^^^^Gospel!!!

I use 80/20 (ground chuck) and medium heat. I REFUSE to cook past medium rare. If my guests want them well done I politely (not really) tell them I cannot ruin a burger with a clear conscience.
Brown on the outside dripping with fat, pink on the inside. Maybe a little blood seeping out here and there.
If your family gives them a 1 or 2 rating they are spoiled because you have been feeding them too well.
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Old 09-08-2019, 05:53 PM
 
Location: North Idaho
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There are two secrets to an excellent burger. One is high quality ground beef. Two is a really fresh high quality bun ... not those standard 8 to a package round little hamburger buns that taste like stale cheap flour.


Less is more, so just the ground beef and a little salt and maybe a twist of black pepper if you like pepper. Don't turn them into meat loaf burgers. The goodies get served on the side: fresh tomato, crisp bacon, real mayonnaise, catsup for the heathens who insist.


You can actually get a better burger in a frying pan on fairly low heat, covered to cook. Especially of you are doing cheese burgers. In the frying pan, I like them topped with a green chili and cheddar. Also in the frying pan you can put sliced onions to the side to caramelize in the melted beef fat. The burger itself will be more tender and more evenly cooked.



If I am doing them on the barbecue, then I will add some applewood chips to smoke. I like them on the grill but often the edges get too done and crisp.
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Old 09-09-2019, 05:43 AM
 
Location: SE Florida
1,057 posts, read 267,655 times
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DH sometimes gets a burger mixed with chorizo at a burger-only joint we go to. Serious dive, but they do make great burgers. Only thing though is when using ground pork, you have to cook it to 160.
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Old 09-09-2019, 06:08 AM
 
Location: SE Florida
1,913 posts, read 596,167 times
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If I'm making a full size burger, I stick to 80/20 chuck, patties just formed to hold together and S&P only for seasoning on the outside. That is it! Sliders are where I add stuff to the meat for different flavor profiles. I use flattened homemade meatballs for sliders, garlic and onion powder for regular sliders and a pork meatball for a "Banh Mi" slider (Vietnamese flavor profile).
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Old 09-09-2019, 04:06 PM
 
Location: Former LI'er Now Rehoboth Beach, DE
10,166 posts, read 12,847,241 times
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Did you cook on propane as a kid? That could be the difference. I have a gas grill now because it is easier, but nothing beats a burger on a charcoal grill.
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