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I found a store that makes hamburgers with ground strip steak. OMG, they are so good! I'll never go back to regular hamburger meat......chuck, round, or sirloin.
My mom used to make these incredible burgers out of ground round with just salt and pepper, onion powder and a handful of breadcrumbs worked into the meat before pattying them up. My dad mistook the smell of them frying for lamb, and forever after we ate them on a bun with mint jelly instead of ketchup. They are incredibly good that way.
A nice panade results from about a cup of panko crumbs and 3/4 cup of buttermilk. As if you were making dumplings, mix and mush those together and let them sit for about 15 minutes, stirring from time to time. Something of a paste-like consistency should result. If it seems thin, add more panko. It mixes well with about 1.5 pounds of ground meat and will help make a very nice batch of burgers, meatballs, or a tasty meatloaf. The panade will help both texture and flavor, but whatever other stuff you might toss in will make a big difference also.
we like a course ground 2/3 chuck 1/3 sirloin(look'n for 20-25% fat). Simply add k. salt and form patties without adding too much heat or over working it. Then onto a flat top or cast to get a crust. med rare to med.
But, variety is nice. BUT...no meatloaf burgers for us. That is a whole separate sandwich prep.
IMHO, when people add fillers they sub quality for quantity.
Here's the secret to the best hamburger: Top quality ground beef and really fresh bun, not the standard plastic bag little round white bread hamburger bun, but a good quality bakery bread roll.
I make my hamburger patties and put Adolphs Meat tenderizer on each and let them sit awhile. Sometimes I will also put Teriyaki sauce over them and let stand. It is Morel mushroom season here now, so I cook Morel mushrooms in butter seperatly. I toast the bun, let some swiss cheese melt over the hamburgers when almost done, put the burger on the bottom bun and top it with the cooked mushrooms, pour a little of the Morel tasting butter on the top bun and enjoy!
Last edited by brokencrayola; 05-02-2013 at 02:38 AM..
Reason: sp
we like a course ground 2/3 chuck 1/3 sirloin(look'n for 20-25% fat). Simply add k. salt and form patties without adding too much heat or over working it. Then onto a flat top or cast to get a crust. med rare to med.
But, variety is nice. BUT...no meatloaf burgers for us. That is a whole separate sandwich prep.
IMHO, when people add fillers they sub quality for quantity.
My meatloaf usually has a bunch of veggies in it, and egg. When it comes to burgers, we are pretty simple. for me, just a simple burger w/salt and cheese.......and a fresh tomato if we have any.
simple minds.........simple tastes.
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That is a whole separate sandwich prep.
HAHAHAHA!
