In search of the perfect hamburger

[W1GUH]

I recently made great strides in the quest. Read an article about ground beef and tried some of the things.

First of all...grind you own meat. #That's not necessary if you know a butcher shop that grinds to order. #

So I got a meat grinder, the "armstrong" type and ground up some chuck steak. #

The next bit of advice in the article was to not press the meat too much. #In fact, press it only enough so it doesn't fall apart. #Pressing too much makes it tough.

So I did that.

Then...don't use a fork to turn the patties. #"Forking" them lets the juice out. #Use a spatula.

Also, to avoid the pattie blowing up like a balloon, put a depression in the middle, so when it expands, it'll be flat, not bloated.

I was rewarded with tender, great tasting burgers. #Very close to what I remember eating at the better burger joints in the 50's.

To any of you who have been doing this for some time, do you have other suggestions? #Not necessarily about sauces and seasonings, but about what type of beef to grind, how to grind and cook it.

[W1RKW]

I do burgers on a kettle charcoal grill using indirect heat initially to slow cook then gently flip once to be direct over the coals to brown or char one side. Pick it up gently so the juice doesn't drain out and into a bun it goes.

[N3ATS]

Mix some dry, crushed red pepper flakes in with the meat. Excellent!

[w1tdp]

I would say one of the best if not the best I have ever had was at
http://www.fuddruckers.com/

[KC9JIQ]

I've been a vegitarian for about 6 months, but damn does the best burger have to be the unhealthiest?

http://www.qrz.com/iB_html/non-cgi/emoticons/laugh.gif

[AC0H]

Quote[/b] (W1GUH @ Dec. 16 2007,04:06)]I recently made great strides in the quest. Read an article about ground beef and tried some of the things.

First of all...grind you own meat. #That's not necessary if you know a butcher shop that grinds to order. #

So I got a meat grinder, the "armstrong" type and ground up some chuck steak. #

The next bit of advice in the article was to not press the meat too much. #In fact, press it only enough so it doesn't fall apart. #Pressing too much makes it tough.

So I did that.

Then...don't use a fork to turn the patties. #"Forking" them lets the juice out. #Use a spatula.

Also, to avoid the pattie blowing up like a balloon, put a depression in the middle, so when it expands, it'll be flat, not bloated.

I was rewarded with tender, great tasting burgers. #Very close to what I remember eating at the better burger joints in the 50's.

To any of you who have been doing this for some time, do you have other suggestions? #Not necessarily about sauces and seasonings, but about what type of beef to grind, how to grind and cook it.
The best burgers are made with the high fat content cuts of beef. Nothing leaner than 80%. The fat you use when grinding also makes a difference in taste and texture. "Outside" fat adds more flavor than "inside" fat.

The forequarter, chuck and brisket, are the best cuts to use for homemade burgers. You did good. So get out there and grab up some chuck roast with some wide outside fat along whole brisket and grind your own.

If your serious about this it may be worth the investment in a real electric grinder so you don't rip a rotator cuff grinding by hand.

[K8MHZ]

Quote[/b] (KC9JIQ @ Dec. 16 2007,02:27)]I've been a vegitarian for about 6 months, but damn does the best burger have to be the unhealthiest?

http://www.qrz.com/iB_html/non-cgi/emoticons/laugh.gif
In a word, yes.

The best french fries are fried in lard, not oil or shortening.

Pretty much, if it tastes great, it has to be bad for you.

[K9STH]

Why is it that everything I really like is generally illegal, immoral, or fattening!

http://www.qrz.com/iB_html/non-cgi/emoticons/tounge.gif

Glen, K9STH

[al2n]

If you ever get to Anchorage, go to the Arctic Roadrunner. Great burgers made the way you remember.

[AE6IP]

Peninsula Creamery in Palo Alto still does everything the way they did it fifty years ago

Sigh.

[N3ATS]

Quote[/b] (KC9JIQ @ Dec. 16 2007,09:27)]I've been a vegitarian for about 6 months, but damn does the best burger have to be the unhealthiest?

http://www.qrz.com/iB_html/non-cgi/emoticons/laugh.gif
Woo Hoo! More meat for the meat eaters! http://www.qrz.com/iB_html/non-cgi/emoticons/tounge.gif http://www.qrz.com/iB_html/non-cgi/emoticons/biggrin.gif

[kq9j]

Quote[/b] (KC9JIQ @ Dec. 16 2007,07:27)]I've been a vegitarian for about 6 months, but damn does the best burger have to be the unhealthiest?

http://www.qrz.com/iB_html/non-cgi/emoticons/laugh.gif
Yes.

If you choose to listen to all the health-nazi bulls**t and worry yourself about nothing.

I am sure that eating juicy, not-too-lean, not-too-well-cooked burgers and fries cooked in real fat every day is probably not the best idea, but indulging in this delicious treat once in a while is not going to kill anyone.

Unless you buy into the latest "red-meat-causes-cancer" garbage. Then you better stick with the soy burgers. More cow for the rest of us. http://www.qrz.com/iB_html/non-cgi/emoticons/tounge.gif

[W1GUH]

Quote[/b] (AC0H @ Dec. 15 2007,08:51)]Quote[/b] (W1GUH @ Dec. 16 2007,04:06)]I recently made great strides in the quest. Read an article about ground beef and tried some of the things.

First of all...grind you own meat. #That's not necessary if you know a butcher shop that grinds to order. #

So I got a meat grinder, the "armstrong" type and ground up some chuck steak. #

The next bit of advice in the article was to not press the meat too much. #In fact, press it only enough so it doesn't fall apart. #Pressing too much makes it tough.

So I did that.

Then...don't use a fork to turn the patties. #"Forking" them lets the juice out. #Use a spatula.

Also, to avoid the pattie blowing up like a balloon, put a depression in the middle, so when it expands, it'll be flat, not bloated.

I was rewarded with tender, great tasting burgers. #Very close to what I remember eating at the better burger joints in the 50's.

To any of you who have been doing this for some time, do you have other suggestions? #Not necessarily about sauces and seasonings, but about what type of beef to grind, how to grind and cook it.
The best burgers are made with the high fat content cuts of beef. Nothing leaner than 80%. The fat you use when grinding also makes a difference in taste and texture. "Outside" fat adds more flavor than "inside" fat.

The forequarter, chuck and brisket, are the best cuts to use for homemade burgers. You did good. So get out there and grab up some chuck roast with some wide outside fat along whole brisket and grind your own.

If your serious about this it may be worth the investment in a real electric grinder so you don't rip a rotator cuff grinding by hand.
Thanks for the tips. #And, yes, it won't be long til get a power grinder. #I wanted to start cheap and besides, I always wanted to try grinding by hand!

But it's a real PITA. #Not so much that it turns hard...actually it only takes moderate strength, but to do #that, and feed the thing making sure all the meat gets into the auger makes it less than convenient. #And, I don't really have a good counter to clamp the thing to. #So there's a power grinder in my future.

And I'm a great believer in "no more than 80% lean." #For sauce, for pasta dishes, for ground beef casseroles, and for burgers...it tastes so much better. #

Bon Apetit!

[w1tdp]

If you have a Kitchen Aid stand mixer, the meat grinding attachment works great. It comes with two blades, one for cooked meat and one for raw. Also has wooden "pusher" for getting the meat down the neck tube. I run it through twice.

[kc7jty]

Best burgers I ever had were about 20% fat grilled over slightly seasoned apple wood.

[wa4brl]

Quote[/b] (K9STH @ Dec. 16 2007,11:29)]Why is it that everything I really like is generally illegal, immoral, or fattening!

http://www.qrz.com/iB_html/non-cgi/emoticons/tounge.gif

Glen, K9STH
Because those are the primary spices for a lively existance, Glen.



As to the 80% lean suggestion; that's an excellent rule, but it needn't be absolute. #It's interesting to use leaner meat when effecting different recipes. #

When you see a really lean ground beef on sale cheap, pick it up. #Mix a dash of Worcestershire sauce and a healthy dollop of bacon grease into the beef before making the patties. #You do save your bacon grease, don't you? #(I think it's the law here in North Carolina.)

You can do the same with butter, but I find that garlic adds a better flourish than the Worstershire when using the butter. #You can even save excess fat from your steaks when grinding leaner cuts and come out "even" in the mix. #

There are lots of ways to save and still enjoy some great burgers.

[W5HTW]

The meat isn't the only part of a really good hamburger. There are few places that make the entire burger the way it should be. Back when I worked in Albuquerque I used to go to lunch at a greasy spoon called Ernie's. The burger was straight out of 1958, except fresh!

The bun is flipped on its top on a greasy grill and browned. The tomatoes are as crisp as you can find, as are the onions. Nothing soggy anywhere in the process. Real mayonaise, no gloop.

When I make burgers at home, that is the trail I try to follow. Good meat, I usually use 70/30 because it clings more, (and it's cheaper and better, too!) fresh toasted buns, on my own greasy grill.

Those fast food burgers are so horribly disappointing, buried in sauces to hide the lack of taste. I admit I love McDonald's fries, when they are fresh, but sometimes they aren't so fresh, so they are hard, way too crisp. Still actually prefer my own, even though they are a bit greasier!

Ed

[ab8ma]

Make the paddy, put the dimple in the middle, then freeze it solid.

When ready, preheat the range to red hot. Sprinkle salt in the cast iron pan. Cook 5-6 minutes per side.

Be very careful taking the first bite. All the juice is still inside the paddy.

[KE6SHJ]

As in the words of Holmer Simpson, "Mmmmmmmmm Burger!!!!!!" http://www.qrz.com/iB_html/non-cgi/emoticons/cool.gif

[WB2WIK]

Simple.

"In & Out."

Yummy.

WB2WIK/6

[W1RKW]

If you want a good tasting burger do not freeze the meat. Use it straight from the store or grind your own and put it straight on the grill.

[kg6amw]

Quote[/b] (WB2WIK @ Dec. 17 2007,12:44)]Simple.

"In & Out."

Yummy.

WB2WIK/6
Oh man, the best. Get the number 2 special, cheeseburger, fries and coke. http://www.in-n-out.com/

[N2RJ]

Quote[/b] (N3ATS @ Dec. 16 2007,08:41)]Mix some dry, crushed red pepper flakes in with the meat. Excellent!
I prefer ground up habanero peppers. http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif

[W1GUH]

Quote[/b] (W5HTW @ Dec. 16 2007,13:18)]The meat isn't the only part of a really good hamburger. #There are few places that make the entire burger the way it should be. #Back when I worked in Albuquerque I used to go to lunch at a greasy spoon called Ernie's. #The burger was straight out of 1958, except fresh! #

The bun is flipped on its top on a greasy grill and browned. #The tomatoes are as crisp as you can find, as are the onions. #Nothing soggy anywhere in the process. #Real mayonaise, no gloop. #

When I make burgers at home, that is the trail I try to follow. #Good meat, I usually use 70/30 because it clings more, (and it's cheaper and better, too!) fresh toasted buns, on my own greasy grill. #

Those fast food burgers are so horribly disappointing, buried in sauces to hide the lack of taste. # I admit I love McDonald's fries, when they are fresh, but sometimes they aren't so fresh, so they are hard, way too crisp. #Still actually prefer my own, even though they are a bit greasier! #

Ed
Yep, I haven't tried the toasted bun, yet, but all the rest are how it shoud be...I'll try the 70/30 ratio next time.

For cooking, what I've done now is used the broiler in the oven, but I'm itching to try 'em in a skillet. #I've got two...stainless steel and cast iron & I'm gonna try both.

Re: In 'n Out

I was disappointed with their burgers. #They're big and fresh, but maybe it's a mistake getting them "animal style." #There's something missing in the taste. #I've tried with just mayo, but they don't seem to want to do that. #But, for fast burgers, they're outstanding.

If anyone here is from Detroit/Bloomfield/Pontiac and is OF enought to remember Ted's (Square Lake road and Woodward), what I'm going for is a 5x5!

Also, I'll be trying for the good ol' greasy root beer stand burgers. #Not the "Burger Family" (but they're good, too), but what A&W had before that.

Gott go get a burger!

http://www.qrz.com/iB_html/non-cgi/emoticons/biggrin.gif

[WA4TM]

Quote[/b] (W1GUH @ Dec. 17 2007,18:10)]Also, I'll be trying for the good ol' greasy root beer stand burgers. #Not the "Burger Family" (but they're good, too), but what A&W had before that.

Gott go get a burger!

http://www.qrz.com/iB_html/non-cgi/emoticons/biggrin.gif
Believe it or not,, There is an old style A&W drive in about 35 or 40 miles up the road from me,, they even have the old telephone handsets to order with.. Dang,, I think I see a road trip in the near future http://www.qrz.com/iB_html/non-cgi/emoticons/cool.gif

[W1GUH]

Quote[/b] (WA4TM @ Dec. 16 2007,17:41)]Quote[/b] (W1GUH @ Dec. 17 2007,18:10)]Also, I'll be trying for the good ol' greasy root beer stand burgers. #Not the "Burger Family" (but they're good, too), but what A&W had before that.

Gott go get a burger!

http://www.qrz.com/iB_html/non-cgi/emoticons/biggrin.gif
Believe it or not,, There is an old style A&W drive in about 35 or 40 miles up the road from me,, they even have the old telephone handsets to order with.. # # #Dang,, I think I see a road trip in the near future # http://www.qrz.com/iB_html/non-cgi/emoticons/cool.gif
WHERE IS THAT? I GOTTA GO THERE!

[KD0BQM]

Quote[/b] (WA4TM @ Dec. 17 2007,16:41)]Quote[/b] (W1GUH @ Dec. 17 2007,18:10)]Also, I'll be trying for the good ol' greasy root beer stand burgers. Not the "Burger Family" (but they're good, too), but what A&W had before that.

Gott go get a burger!

http://www.qrz.com/iB_html/non-cgi/emoticons/biggrin.gif
Believe it or not,, There is an old style A&W drive in about 35 or 40 miles up the road from me,, they even have the old telephone handsets to order with.. Dang,, I think I see a road trip in the near future http://www.qrz.com/iB_html/non-cgi/emoticons/cool.gif
Telephone Handsets?http://www.qrz.com/iB_html/non-cgi/emoticons/rock.gif? I think we are talking about the times when the young redhead in her black skirt and bobby sox came to your car, took your order and returned to hook the tray onto your downturned window. Now those were the "Burger Days!"

Better yet, take a road trip to Sheboygan, Wisconsin and visit "Charcoal Inn" either North or South. Grilled over a bed of charcoal and served, not on a doughy hamburger bun but instead, on a real-life "semel" (a German hard roll similar to a Kaiser Roll, but less doughy). After your burger, you can drive 68 miles north and enjoy a real football game, out in the open air, at Historic Lambeau Field.

[WA4TM]

Quote[/b] (W1GUH @ Dec. 17 2007,18:43)]WHERE IS THAT? #I GOTTA GO THERE!
South end of Madisonville TN #about 50 milles south of Knoxville..


BQM They have the cute girls bring the tray, and they come get it when you are through..

[W1GUH]

Quote[/b] (WA4TM @ Dec. 16 2007,18:55)]Quote[/b] (W1GUH @ Dec. 17 2007,18:43)]WHERE IS THAT? #I GOTTA GO THERE!
South end of Madisonville TN #about 50 milles south of Knoxville..
I'm overdue to visit Nashville...that'd be a reasonable detour. Thanks!

[WA4TM]

Quote[/b] (W1GUH @ Dec. 17 2007,19:57)]Quote[/b] (WA4TM @ Dec. 16 2007,18:55)]Quote[/b] (W1GUH @ Dec. 17 2007,18:43)]WHERE IS THAT? #I GOTTA GO THERE!
South end of Madisonville TN #about 50 milles south of Knoxville..
I'm overdue to visit Nashville...that'd be a reasonable detour. Thanks!
Right on Highway 411...