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  #41  
Old 13.06.2011, 20:43
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Re: Hamburgers - question to Americans

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...Charcoal gril is also a must ...
Agreed! We charcoal grill year-round, in rain, snow, whatever. Pan-cooked burgers just won't do.
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  #42  
Old 13.06.2011, 22:14
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Re: Hamburgers - question to Americans

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The burgers grilled fine - didn't disintegrate - however I felt they were a bit bland in the end. I didn't put onions in the mince mix as I felt these would make the patties less stable on the grill.

So...what do you Americans put in to the beef mix to spice it up a little?
Honestly, I hazard to guess that most Americans don't season the meat at all. You season the outside of the patty liberally just before cooking.

If you add lots of salt to the meat before forming the patty, you produce something that tastes more like sausage. A burger's dominant flavor should be that of steak, of beef. Not of sausage and spices.

Once you start adding fillers like breadcrumbs, and binders like egg, you're not making burgers, you're making meatloaf or meatballs on a bun. That's fine — just don't call it a burger!

Burger meat should not be bound — it's supposed to be as tender as possible, which means not densely packing the meat patties, and certainly not kneading all the air out of it.

It's hard to make a good burger here, the meat is ground too finely. It'd be better to buy your own and pulse it in a food processor (assuming you don't have a meat grinder with a coarse plate).

Don't get me wrong, making a meatloaf-like mass and shaping it into patties (like the German "Frikadellen") produces a tasty product, but it's not a burger.
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  #43  
Old 13.06.2011, 22:33
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Re: Hamburgers - question to Americans

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Once you start adding fillers like breadcrumbs, and binders like egg, you're not making burgers, you're making meatloaf or meatballs on a bun. That's fine — just don't call it a burger!
[snip]
What he said.

The taste comes in the cut--chuck, or hohrucken, ground, with approx. 20% fat, liberally salted on the outside to form a good crust. I will admit to adding a bit of worcestershire sauce to the local beef, as I find it lacking in flavor, but a real burger should be beef, period, and very gently handled so that it does not end up with the texture of sausage. Shape the patty to be thinner in the middle and thicker around the edges--it will draw up and thicken as it cooks, and if you leave a thick middle with thin edges you will end up with a ball of cooked meat. Also leave the edges a bit rough, not too smooth, to allow the fat to drip off and smoke a bit in the pan.

I use a grill pan in the house if I cannot cook it outside, with the fan on high and the bedroom doors closed--it smokes up the house a bit, but adds a good flavor to the burger.

Thank god I have already eaten tonight.
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  #44  
Old 13.06.2011, 22:52
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Re: Hamburgers - question to Americans

Always add onion, chilly flakes, an egg, mustard and a few oats to bind. (ooooops sorry, I am NOT American)!
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  #45  
Old 13.06.2011, 22:55
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Re: Hamburgers - question to Americans

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Always add onion, chilly flakes, an egg, mustard and a few oats to bind.
Sorry, but we're talking about HAMBURGERS, not MEAT-LOAF!

Tom
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  #46  
Old 13.06.2011, 22:59
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Re: Hamburgers - question to Americans

Ahaha- we was poor and I had to feed five thousands! Honest- they are usually much appreciated, lol.
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  #47  
Old 13.06.2011, 23:00
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Re: Hamburgers - question to Americans

Interestingly at my MENSA whenever they have 'Hamburgers' on the menu, it's just the patty without a bun and some sides.

Now all the Swiss I mentioned back it up and explain to me that I am wrong, and a hamburger is just the meat, no bun....like I'm crazy.

Yes I understand the logic behind their arguement, but to me a 'hamburger' is the meat patty in a bun with some sort of optional additions (lettuce, tomato, cheese, pickle, whathaveyou)
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  #48  
Old 13.06.2011, 23:12
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Re: Hamburgers - question to Americans

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Interestingly at my MENSA whenever they have 'Hamburgers' on the menu, it's just the patty without a bun and some sides.
Sorry, but that is a swiss steak

Tom
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  #49  
Old 14.06.2011, 00:09
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Re: Hamburgers - question to Americans

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Honestly, I hazard to guess that most Americans don't season the meat at all. You season the outside of the patty liberally just before cooking.

If you add lots of salt to the meat before forming the patty, you produce something that tastes more like sausage. A burger's dominant flavor should be that of steak, of beef. Not of sausage and spices.

Once you start adding fillers like breadcrumbs, and binders like egg, you're not making burgers, you're making meatloaf or meatballs on a bun. That's fine — just don't call it a burger!

Burger meat should not be bound — it's supposed to be as tender as possible, which means not densely packing the meat patties, and certainly not kneading all the air out of it.

It's hard to make a good burger here, the meat is ground too finely. It'd be better to buy your own and pulse it in a food processor (assuming you don't have a meat grinder with a coarse plate).

Don't get me wrong, making a meatloaf-like mass and shaping it into patties (like the German "Frikadellen") produces a tasty product, but it's not a burger.
Exactly this. When I had a grill in the US, I liked using garlic salt on mine. Don't know if you can find that here. I haven't looked. Melted cheddar and a bit of barbecue sauce with a nice crispy pickle. Nom nom.
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  #50  
Old 14.06.2011, 00:24
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Re: Hamburgers - question to Americans

Another ingredient I use is thousand island sauce as topping on the burger instead of ketchup. Using it reminds me of In-N-Out burgers which are in my opinion the gold standard for burgers together with Carney's in LA.
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  #51  
Old 14.06.2011, 00:27
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Re: Hamburgers - question to Americans

Toppings are toppings, burgers are burgers.

If you grill, optimum is 25% fat, +- 5%.

Tom

P.S. I've been doing this since before most of you were born.
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  #52  
Old 14.06.2011, 14:32
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Re: Hamburgers - question to Americans

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I don't make hamburgers, but I make a pretty mean meatloaf.

Eggs. gotta use eggs. Some people like to put breadcrumbs in too.
for flavor I've always used Adobo (it's like a mexican garlic salt) and a dash of chili powder. I don't use onions because I'm not a fan of their texture, but onion powder does good stuff too.

Meatloaf mmmmmmm

Yes you do need eggs...

Here is Joe Satriani's healthy meatloaf recipe: it's killer but if you want the less healthy real deal substitute the turkey and sausage with equal portions of ground beef, pork and lamb, wow

1 LARGE EGG

1/2 14 1/2 OUNCE CAN OF DICED TOMATOES WITH ITALIAN HERBS, UNTRAINED (GET THE STUFF FROM ITALY)

1/2 CUP FINELY CHOPPED ONION

1/3 CUP MINCED FRESH PARSLEY

1/2 OATS ( Bread crumbs will also work)

1/3 CUP GRATED PARMESAN CHEESE

SALT & PEPPER (RED PEPPER IF YOU WANT A SICILIAN KICK)

5 ITALIAN SAUSAGE LINKS (1 POUND) REMOVED FROM CASINGS (It's a pain in the ass but worth it)

1/2 POUND GROUND TURKEY

A JAR OF YOUR FAVORITE SPAGHETTI SAUCE (get the good stuff)

1 POUND OF YOU FAVORITE PASTA (Please from Italy only)

9X5 BACKING DISH (glass is best)

1. PREHEAT OVEN 375˚

2. IN A LARGE BOWL, BEAT THE EGG. STIR IN TOMATOES, ONION, PARSLEY, OATS, PARMESAN CHEESE, AND SALT & PEPPER TO TASTE.

3. MIX IN SAUSAGE AND TURKEY BY HAND JUST UNTIL BLENDED

4. COAT THE 9X5 BACKING DISH WITH OLIVE OIL AND FILL IT WITH THE MEATLOAF MIX

5. BAKE FOR ONE HOUR.

6. TOP WITH SOME SPAGHETTI SAUCE AND COOK FOR AN ADDITIONAL 15-30 MINS.

CUT 2" SLICES AND PLACE OVER YOUR FAVORITE PASTA. POUR SOME HEATED SPAGHETTI SAUCE ON TOP WITH A LITTLE ROMANO CHEESE AND ENJOY.
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  #53  
Old 14.06.2011, 14:47
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Re: Hamburgers - question to Americans

If I am really hungry for a hamburger I will get some Entrecôte an cccorsily grind it with my meat grinder. Put it on a char coal grill until medium well done (you can't do this with pre ground ground beef). No spices added.

No lets talk about the best sauce. I personally like Monkeygland sauce
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  #54  
Old 14.06.2011, 15:08
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Re: Hamburgers - question to Americans

Ingredients i use to make a hamburger (cooked on a grill or otherwise) = ground hamburg.

Thats all you need to make a good american burger! I usually add a bit of salt and pepper but its not mandatory. The problem in Switzerland is the ground hamburg you find in most grocery stores is a bit dry and therefore can cause the aforementioned crumbling when cooking. It has been suggested that a wee bit of oil added to the hamburger can fix this but i generally just 'mash' the meat more to ensure the paddies are well formed before cooking.

Of course any additional TOPPINGS are per discretion but the burger itself should be meat and meat only.

Last edited by JustRose; 14.06.2011 at 15:11. Reason: typo
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  #55  
Old 14.06.2011, 16:10
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Re: Hamburgers - question to Americans

Burgers are about like BBQ in the US, lots of regional variation with all proclaiming theirs is the best and/or the original. There are two key elements in all classic regional varieties of burgers - must be crispy on the outside with a moist and juicy interior and you save the seasoning for the sauce.

You should buy sirloin and grind it yourself either in a grinder or food processor. Add a little melted butter and S&P to taste and form it into patties.

Add sauce of your choice and LTO. And toast the bun.

Hrmph. Now I'm hungry but don't feel like cooking.

If you ever get to the states, find a Johnny Rockets and get a rocket single with a chocolate malt. I often think of it as a meal that can make you believe that the US was once a great nation such that could invent something as sublime as a chocolate malt.
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Old 14.06.2011, 16:19
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Re: Hamburgers - question to Americans

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Even though I live currently in the US. As a Swiss and British citizen I was educated in art of burger making with influences from the DC and NY area. First off the dry powder from this packet is always included:



Then Worchester Sauce, Parmesan, 1 egg, chopped parsely & garlic, sea salt, pepper. Charcoal gril is also a must and always cooked medium rare. The onion mix actually gives the burgers a juicy taste with the right amount of onion flavor believe it or not. Et Voila! Bon appetit.
Oh, god, how did a decidedly mid-western 1970s fad get to the chesapeake region?!! LOL. Back in the day, that stuff was mixed into /everything/ as a seasoning. To this day, I can't bring myself to buy it or use it in anything.

I'll have to go track down the origin of this particular bit of white middle-american suburban 'cuisine' since I'm now curious how it popped up in East Coast hamburgers...unless, of course, you lived there in the 70s...?

It's a hamburger, not a meatloaf patty on a bun
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  #57  
Old 14.06.2011, 16:27
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Re: Hamburgers - question to Americans

I know some might find it sacrilege, but for a different flavor I have been known to add some ground lamb into the mix as well. The other suggestions listed previously with regards to seasoning I do as well.

What I generally don't do is use charcoal. For hamburgers, I prefer gas, because of it's neutral taste. When I want a burger, I want to taste the burger.
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Old 14.06.2011, 16:28
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Re: Hamburgers - question to Americans

Why has no one mentionned BBQ sauce?
Ground beef, an egg, some bread crumbs and BBQ sauce. Tasty and juicy.
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Old 14.06.2011, 16:38
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Re: Hamburgers - question to Americans

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I know some might find it sacrilege, but for a different flavor I have been known to add some ground lamb into the mix as well. The other suggestions listed previously with regards to seasoning I do as well.

What I generally don't do is use charcoal. For hamburgers, I prefer gas, because of it's neutral taste. When I want a burger, I want to taste the burger.

"taste the meat, not the heat"

-Hank Hill, Strickland Propane.

Personally, I like the smokey charcoal flavour hint, although I never have the patience to set up coals, organize, wait for the right heat, mess around with grill height and bbq-vs.-grill temperatures. I always end up propaning it as well.
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Old 14.06.2011, 16:40
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Re: Hamburgers - question to Americans

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"taste the meat, not the heat"

-Hank Hill, Strickland Propane.

Personally, I like the smokey charcoal flavour hint, although I never have the patience to set up coals, organize, wait for the right heat, mess around with grill height and bbq-vs.-grill temperatures. I always end up propaning it as well.
Plus a lot of charcoal has lighter fluid in it. I don't particular like that flavor either. I love a proper smokey grill with mesquite. But I ain't in Texas no more....
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