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Posted: 4/29/2016 3:18:47 AM EDT
[#1]
yes,grind up a tasty ribeye.
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Posted: 4/29/2016 3:19:11 AM EDT
[#2]
Easily and every time.
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Posted: 4/29/2016 3:24:28 AM EDT
[#3]
Yes I can.
Can I do it in less time than in-n-out? Nope. |
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Posted: 4/29/2016 3:28:07 AM EDT
[#4]
I need burger secrets.
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Posted: 4/29/2016 3:28:08 AM EDT
[#5]
I can make a better burger than most restaurants, and all fast food restaurants. Use ground chuck, or a mix of ground chuck and ground sirloin (my personal preference). But there are certainly plenty of good burgers at restaurants. They don't ever come out of the freezer as processed patties. And don't forget the bun is half of the burger. You can put the best patty on a shitty bun, and the burger is going to suck.
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Posted: 4/29/2016 3:32:50 AM EDT
[#6]
Yep, I think I can make a pretty good burger....
It starts with one of these..... 
which turns into this... 
then to this...... 
and then as you grind it you grind in 20-25% quality bacon ..... 
which finally gets you this.....BACON/MOOSE BURGERS......... 
Money shot.... 
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Posted: 4/29/2016 3:33:06 AM EDT
[#7]
The two best burgers in my town use 40+ old grills I believe.
Good ruck |
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Posted: 4/29/2016 3:33:54 AM EDT
[#8]
Quote HistoryQuoted: Yep, I think I can make a pretty good burger.... It starts with one of these..... http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/Pictures/DSC00482.jpg which turns into this... http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0450_zps0j9v74xp.jpg then to this...... http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0459_zpsl4ry1c0y.jpg and then as you grind it you grind in 20-25% quality bacon ..... http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0430_zps14vlgrfz.jpg which finally gets you this.....BACON/MOOSE BURGERS......... http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0551_zpszbuao5gb.jpg Money shot.... http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0552_zpsw2atnszi.jpg  |
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Posted: 4/29/2016 3:34:07 AM EDT
[#9]
Quote HistoryQuoted:
Yep, I think I can make a pretty good burger.... It starts with one of these..... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/Pictures/DSC00482.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/Pictures/DSC00482.jpg</a> which turns into this... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0450_zps0j9v74xp.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0450_zps0j9v74xp.jpg</a> then to this...... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0459_zpsl4ry1c0y.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0459_zpsl4ry1c0y.jpg</a> and then as you grind it you grind in 20-25% quality bacon ..... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0430_zps14vlgrfz.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0430_zps14vlgrfz.jpg</a> which finally gets you this.....BACON/MOOSE BURGERS......... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0551_zpszbuao5gb.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0551_zpszbuao5gb.jpg</a> Money shot.... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0552_zpsw2atnszi.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0552_zpsw2atnszi.jpg</a> Needs moar meat. Where'sthebeef.jpg |
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Posted: 4/29/2016 3:34:21 AM EDT
[#10]
Add a packet of onion soup mix to the ground beef for even moar betterer flavor.
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Posted: 4/29/2016 3:34:37 AM EDT
[#11]
Yes, just takes time and patience.
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Posted: 4/29/2016 3:35:26 AM EDT
[#12]
Quote HistoryQuoted:
Yep, I think I can make a pretty good burger.... It starts with one of these..... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/Pictures/DSC00482.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/Pictures/DSC00482.jpg</a> which turns into this... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0450_zps0j9v74xp.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0450_zps0j9v74xp.jpg</a> then to this...... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0459_zpsl4ry1c0y.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0459_zpsl4ry1c0y.jpg</a> and then as you grind it you grind in 20-25% quality bacon ..... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0430_zps14vlgrfz.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0430_zps14vlgrfz.jpg</a> which finally gets you this.....BACON/MOOSE BURGERS......... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0551_zpszbuao5gb.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0551_zpszbuao5gb.jpg</a> Money shot.... <a href="http://s266.photobucket.com/user/AKSNOWRIDER_2008/media/MEAT/IMG_0552_zpsw2atnszi.jpg.html" target="_blank">http://i266.photobucket.com/albums/ii265/AKSNOWRIDER_2008/MEAT/IMG_0552_zpsw2atnszi.jpg</a> Damn....
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Posted: 4/29/2016 3:36:35 AM EDT
[#13]
Sure, but my secrets are.... Ummm......Secret?
mix the seasoning in by hand. Always work the meat by hand. Practice by putting tinfoil over the grill until you get the hang of making burgers that stay together. |
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Posted: 4/29/2016 3:36:54 AM EDT
[#14]
Bacon wrapped burger
Buns cooked in butter |
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Posted: 4/29/2016 3:37:23 AM EDT
[#15]
Quote HistoryQuoted:
Add a packet of onion soup mix to the ground beef for even moar betterer flavor. No. 
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Posted: 4/29/2016 3:38:21 AM EDT
[#16]
Quote HistoryQuoted:
Needs moar meat. Where'sthebeef.jpg HA..they are already over a third of a pound..but my fat ass doesn't need more..but just for you, my son likes more....of course he eats his plain with just bacon strips and cheese...but thats easily fixed... 
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Posted: 4/29/2016 3:38:24 AM EDT
[#17]
Quote HistoryQuoted:
Sure, but my secrets are.... Ummm......Secret? mix the seasoning in by hand. Always work the meat by hand. Practice by putting tinfoil over the grill until you get the hang of making burgers that stay together. heh |
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Posted: 4/29/2016 3:38:56 AM EDT
[#18]
Something I (think I) invented and do at least once a summer:
Buy the LEANEST ground beef possible, bacon, and bleu cheese crumbles. BAKE the bacon in a pan that catches all of the grease. Mix ground beef, bacon grease, and bleu cheese crumbles plus any other seasoning you feel appropriate. Make patties then grill. Say goodbye to the hair on your fingers and hands because these WILL cause your grill to spit flames. Taste great topped with bacon and a few dashes of hot sauce. |
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Posted: 4/29/2016 3:40:43 AM EDT
[#19]
Go get pre-made, yes I know bear with me, Costco patties. The big almost two inch thick ones with the little hole in the top.
Leave patties out get to room temperature on the counter. Sprinkle Montreal steak.seasoning over the top and bottom of the patties. DO NOT SMUSH the patties. Leave them big fat and happy. Get the grill very hot and sear each side for about three minutes till they are chared just right. Turn.heat down to medium continue grilling each side another few minutes. |
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Posted: 4/29/2016 3:41:48 AM EDT
[#20]
Quote HistoryQuoted:
heh Quote HistoryQuoted:
Quoted:
Sure, but my secrets are.... Ummm......Secret? mix the seasoning in by hand. Always work the meat by hand. Practice by putting tinfoil over the grill until you get the hang of making burgers that stay together. heh I'm not into gadgets 
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Posted: 4/29/2016 3:49:29 AM EDT
[#21]
Quote HistoryQuoted:
Add a packet of onion soup mix to the ground beef for even moar betterer flavor. If your idea of a great burger is fresh beef with powdered onion soup mix kneaded in, then you've never had a great burger. I'm sure the onion soup mix burger is tasty, and certainly beats a bare beef burger, but it's still pretty far from great. |
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Posted: 4/29/2016 3:55:20 AM EDT
[#22]
Easily.
First and foremost I can use lean ground beef and if I am lucky a restaurant will use nasty 80 / 20 or cheaper quality beef. |
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Posted: 4/29/2016 3:59:04 AM EDT
[#23]
I read this not too long ago and so far, their conclusion is pretty spot on.
Also, and this will be the only time I say this (  ), don't mess with our meat too much. People tend to overwork their meat in the mixing and patty making phase and flip their burgers way too often.
But yes I can make a better burger but usually not at a better cost. |
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Posted: 4/29/2016 4:07:37 AM EDT
[#24]
I prefer a 1/4 lb. greasy diner burger.
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Posted: 4/29/2016 4:42:11 AM EDT
[#25]
Yes. But I rarely do since I'm single.
All you need is some ground beef, salt and pepper. The funny thing is that you could have had excellent burgers without even needing a grill  Take a golf ball/slightly larger ball of ground beef. Put it in a hot frying pan. Cook for about 30 seconds or a minute. Turn it over. Smash it with a spatula until it's thin (the cooked portion will keep it from breaking up). Sprinkle salt and pepper on it. Flip and cook to desired doneness. Throw a slab of cheddar between two of those and congrats, you've just had one of the best burgers ever. The Maillard reaction (the browning part) is what you're looking for; this is why I've never been into fat patties, because there's so much "meh" beef in the middle with barely any crispy bits. Two thin patties give a much larger browning area, which is the tasty part. And whoever said that buns matter is SPOT ON. It's half of the burger, and most buns are CRAP. The store bought Ball Park or similar buns are fine for thick, soulless chunks of crap that you get at a playground picnic, but have at least a little pride in yourself and put some effort into finding a good bun. And SHAME on you if you just pull a bun out of the bag and throw it onto a plate. At absolute minimum it should be heated. Toast the thing with a little butter (a LITTLE butter, too much will overpower the beef). I sometimes just use a spritz of oil instead. Look for a fairly thin, very soft bun with a neutral flavor; I honestly can't remember the last one I used, but it was about 90% perfect (could have been Pepperidge Farm). If you manage to put all of that together, fry up some onions until they're soft and add those as well. Heaven on a bun. |
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Posted: 4/29/2016 4:53:43 AM EDT
[#26]
Quote HistoryQuoted:
I read this not too long ago and so far, their conclusion is pretty spot on. Also, and this will be the only time I say this ( ), don't mess with our meat too much. People tend to overwork their meat in the mixing and patty making phase and flip their burgers way too often.
But yes I can make a better burger but usually not at a better cost. Thanks for that link LostX, very informative. I've long noticed that heavy salting of the grind before cooking made a difference in the texture but never really knew why. Also, have to agree with AKSnowRider . . . moose burger is best-burger . . . just as moose chili is best-chili. 
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Posted: 4/29/2016 4:58:15 AM EDT
[#27]
Quote HistoryQuoted:
I need burger secrets. Mix your ingredients into the meat first. You want meat with some fat in it - if it's too lean it will fall apart. Roll into balls first, then press into patties & put a divot in the middle (they'll cook quickly & evenly, & they'll be the same thickness all the way through). As for the ingredients for the mix, they're different depending on what mood I'm in - here's a few; Parm cheese, Asiago cheese, pepper, sea salt, onion, garlic, cayenne pepper, etc. Or you can go to the supermarket in the spice aisle & pick up hundreds of different pre-mixed seasonings by Weber, McCormick, or one of them. |
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Posted: 4/29/2016 5:04:17 AM EDT
[#28]
Quote HistoryQuoted:
I read this not too long ago and so far, their conclusion is pretty spot on. Also, and this will be the only time I say this ( ), don't mess with our meat too much. People tend to overwork their meat in the mixing and patty making phase and flip their burgers way too often.
But yes I can make a better burger but usually not at a better cost. Interesting article, thanks for the link. |
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Posted: 4/29/2016 5:24:40 AM EDT
[#29]
Yes I can! If you add in the cost factor, then my burgers are several times' better.
For two bucks, plus the cost of charcoal, you can have an extraordinary culinary experience. If you skip the bun and the fries, it can be very healthy!!!! My add-ons: Bacon Mushrooms Cheese Sauteed onions. |
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Posted: 4/29/2016 5:26:30 AM EDT
[#30]
Blizzard warning, I may not get to fly to see my girlfriend today if United cancels my flight...
I will grill the fuck out of a burger if that's the case. |
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Posted: 4/29/2016 5:34:54 AM EDT
[#31]
Quote HistoryQuoted:
Interesting article, thanks for the link. Quote HistoryQuoted:
Quoted:
I read this not too long ago and so far, their conclusion is pretty spot on. Also, and this will be the only time I say this ( ), don't mess with our meat too much. People tend to overwork their meat in the mixing and patty making phase and flip their burgers way too often.
But yes I can make a better burger but usually not at a better cost. Interesting article, thanks for the link. Excellent article! I've sort of gotten into cooking since becoming a single dad with twin 13yo's. We love burgers. . . . . . . . . and the whole timing of the salt is something zee French have dealt with for a long time. It also changes the texture of scrambled eggs. It's one area where what my momma taught me turned out to be wrong. . . . . . . . . |
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Posted: 4/29/2016 5:34:56 AM EDT
[#32]
Quote HistoryQuoted: Go get pre-made, yes I know bear with me, Costco patties. The big almost two inch thick ones with the little hole in the top. Leave patties out get to room temperature on the counter. Sprinkle Montreal steak.seasoning over the top and bottom of the patties. DO NOT SMUSH the patties. Leave them big fat and happy. Get the grill very hot and sear each side for about three minutes till they are chared just right. Turn.heat down to medium continue grilling each side another few minutes. The Costco patties aren't bad. But they're ground beef. A good beef burger always starts with ground chuck, or as mentioned above, a mix of chuck and sirloin. |
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Posted: 4/29/2016 5:36:01 AM EDT
[#33]
Make your own buns, follow this recipe (use a kitchen aid instead of a bread machine to mix/knead it or do it by hand though):
http://www.food.com/recipe/homemade-hamburger-buns-bread-machine-80413 |
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Posted: 4/29/2016 5:43:39 AM EDT
[#34]
you can make the best burger ever at home
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Posted: 4/29/2016 5:45:17 AM EDT
[#35]
Heck yes!!!! Tabasco, Steak sauce, grilled onions. garlic, and make the burgers thick on wheat or sour dough bread,
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Posted: 4/29/2016 5:46:19 AM EDT
[#36]
Yes, and for much less than buying.
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Posted: 4/29/2016 6:00:40 AM EDT
[#37]
Quote HistoryQuoted:
Easily. First and foremost I can use lean ground beef and if I am lucky a restaurant will use nasty 80 / 20 or cheaper quality beef. Higher fat content is BETTER quality, not less. |
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Posted: 4/29/2016 6:12:35 AM EDT
[#38]
The only one better might be a Thurman burger.
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Posted: 4/29/2016 6:23:44 AM EDT
[#39]
Yes.
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Posted: 4/29/2016 6:42:33 AM EDT
[#40]
Quote HistoryQuoted:
Higher fat content is BETTER quality, not less. Quote HistoryQuoted:
Quoted:
Easily. First and foremost I can use lean ground beef and if I am lucky a restaurant will use nasty 80 / 20 or cheaper quality beef. Higher fat content is BETTER quality, not less. This. Over a charcoal fire the fat is cooked out, but helps to bind the meat and adds the flavor and juice that makes a hamburger great. |
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Posted: 4/29/2016 7:25:42 AM EDT
[#41]
I used to think so, but then we got 5 Guys.
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Posted: 4/29/2016 7:29:48 AM EDT
[#42]
In for the Arfcom knowledge of the perfect burger.
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Posted: 4/29/2016 7:31:03 AM EDT
[#43]
I think everything is better on the grill.....except for burgers.
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