Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #1  
Old 12.06.2011, 21:26
nickatbasel's Avatar
Mod, Chips and Mushy Peas
 
Join Date: Sep 2006
Location: Albisrieden
Posts: 5,400
Groaned at 167 Times in 104 Posts
Thanked 8,610 Times in 3,192 Posts
nickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond repute
Hamburgers - question to Americans

So, I made my own hamburgers for the grill today. Good mince with a decent amount of fat, plenty of salt and pepper, dried parsley and a few lugs of soy sauce (had no Worcestershire in the house). Shaped the patties and left them in the fridge for a few hours to set.

Also baked my own bread buns - which turned out fine.

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?

Let the heated debate begin....

Cheers,
Nick
__________________

Reply With Quote
  #2  
Old 12.06.2011, 21:30
Chemmie's Avatar
Forum Legend
 
Join Date: Sep 2009
Location: Zurich
Posts: 4,150
Groaned at 33 Times in 29 Posts
Thanked 4,955 Times in 2,235 Posts
Chemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
So, I made my own hamburgers for the grill today. Good mince with a decent amount of fat, plenty of salt and pepper, dried parsley and a few lugs of soy sauce (had no Worcestershire in the house). Shaped the patties and left them in the fridge for a few hours to set.

Also baked my own bread buns - which turned out fine.

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?

Let the heated debate begin....

Cheers,
Nick

You really opened up a discussion here.
Everyone I know has their own "secret recipe" and I love trying the different ones.

Personally I think onions is a must. The size of the pieces is where it can get interesting.

Egg has been a common ingredient (solves stability issues) but I don't personally add them.


I like to use red wine in the mix-adds quite the hint of flavour. Some always use beer as well.

Wish I had a grill so I could experiment further here
Reply With Quote
This user would like to thank Chemmie for this useful post:
  #3  
Old 12.06.2011, 21:33
sarel's Avatar
Senior Member
 
Join Date: Apr 2011
Location: Zürich
Posts: 358
Groaned at 12 Times in 7 Posts
Thanked 293 Times in 160 Posts
sarel has an excellent reputationsarel has an excellent reputationsarel has an excellent reputationsarel has an excellent reputation
Re: Hamburgers - question to Americans

onion is a must, egg too. some whisky can be nice, all the seasoning you like. but that is a swiss recipe...
Reply With Quote
This user would like to thank sarel for this useful post:
  #4  
Old 12.06.2011, 21:40
RTN RTN is offline
Forum Veteran
 
Join Date: Nov 2009
Location: Uetikon am See
Posts: 1,482
Groaned at 13 Times in 9 Posts
Thanked 1,691 Times in 757 Posts
RTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond repute
Re: Hamburgers - question to Americans

The Australian version I was brought up on has 1 onion, 1 egg per kg meat, fresh bread crumbs (about 1 cup per kg) half sausage meat (fine minced pork - don't know the deutsch name) and half mince meat (hackenfleish) + whatever spice/herbs you want to add. The hard thing to get here is the sausage meat, there was another thread about it here somewhere, too lazy to search.
Reply With Quote
The following 2 users would like to thank RTN for this useful post:
  #5  
Old 12.06.2011, 21:43
olygirl's Avatar
Forum Legend
 
Join Date: Oct 2007
Location: d' Innerschwiiz
Posts: 7,768
Groaned at 419 Times in 282 Posts
Thanked 18,284 Times in 5,664 Posts
olygirl has a reputation beyond reputeolygirl has a reputation beyond reputeolygirl has a reputation beyond reputeolygirl has a reputation beyond reputeolygirl has a reputation beyond reputeolygirl has a reputation beyond repute
Re: Hamburgers - question to Americans

Reply With Quote
The following 4 users would like to thank olygirl for this useful post:
  #6  
Old 12.06.2011, 21:44
Chemmie's Avatar
Forum Legend
 
Join Date: Sep 2009
Location: Zurich
Posts: 4,150
Groaned at 33 Times in 29 Posts
Thanked 4,955 Times in 2,235 Posts
Chemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond reputeChemmie has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
The Australian version I was brought up on has 1 onion, 1 egg per kg meat, fresh bread crumbs (about 1 cup per kg) half sausage meat (fine minced pork - don't know the deutsch name) and half mince meat (hackenfleish) + whatever spice/herbs you want to add. The hard thing to get here is the sausage meat, there was another thread about it here somewhere, too lazy to search.

I've never tried changing the meat--good call.

Bread crumbs are definitely a good call too, forgot about that.
Reply With Quote
This user would like to thank Chemmie for this useful post:
  #7  
Old 12.06.2011, 21:45
phdoofus's Avatar
Forum Veteran
 
Join Date: May 2009
Location: City by the Bay
Posts: 2,357
Groaned at 96 Times in 56 Posts
Thanked 3,205 Times in 1,227 Posts
phdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
The Australian version I was brought up on has 1 onion, 1 egg per kg meat, fresh bread crumbs (about 1 cup per kg) half sausage meat (fine minced pork - don't know the deutsch name) and half mince meat (hackenfleish) + whatever spice/herbs you want to add. The hard thing to get here is the sausage meat, there was another thread about it here somewhere, too lazy to search.
Yeah, but the Aussies put slices of beet in their hamburgers and fried egg on their pizzas. That takes away any credibility right there.

There are many ways to throw a burger together.
http://cheeseandburger.com/
Egg is not necessary to bind a burger together.
Reply With Quote
The following 2 users would like to thank phdoofus for this useful post:
  #8  
Old 12.06.2011, 21:50
Forum Veteran
 
Join Date: Jan 2008
Location: Near Luzern
Posts: 1,861
Groaned at 147 Times in 85 Posts
Thanked 2,602 Times in 1,112 Posts
Patxi has a reputation beyond reputePatxi has a reputation beyond reputePatxi has a reputation beyond reputePatxi has a reputation beyond reputePatxi has a reputation beyond reputePatxi has a reputation beyond repute
Re: Hamburgers - question to Americans

If you have to add anything to the meat to make it taste better, you need to find a better butcher. Get some good ground beef, 10-20% fat, and make your patties out of that.

Mustard, mayo, ketchup, lettuce, tomato and red onion. Optional: cheese and bacon.
Reply With Quote
The following 8 users would like to thank Patxi for this useful post:
  #9  
Old 12.06.2011, 21:55
Phil_MCR's Avatar
Forum Legend
 
Join Date: Oct 2009
Location: Basel
Posts: 14,991
Groaned at 295 Times in 199 Posts
Thanked 19,064 Times in 8,021 Posts
Phil_MCR has a reputation beyond reputePhil_MCR has a reputation beyond reputePhil_MCR has a reputation beyond reputePhil_MCR has a reputation beyond reputePhil_MCR has a reputation beyond reputePhil_MCR has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
Yeah, but the Aussies put slices of beet in their hamburgers and fried egg on their pizzas. That takes away any credibility right there.

There are many ways to throw a burger together.
http://cheeseandburger.com/
Egg is not necessary to bind a burger together.
i hate you!

god. i am sooo hungry right now.
Reply With Quote
The following 2 users would like to thank Phil_MCR for this useful post:
  #10  
Old 12.06.2011, 21:55
Jimmy Bee's Avatar
Forum Veteran
 
Join Date: Aug 2009
Location: Zurich
Posts: 676
Groaned at 8 Times in 8 Posts
Thanked 383 Times in 211 Posts
Jimmy Bee has earned the respect of manyJimmy Bee has earned the respect of manyJimmy Bee has earned the respect of many
Re: Hamburgers - question to Americans

Beetroot and egg should never be absent from a burger
Reply With Quote
The following 4 users would like to thank Jimmy Bee for this useful post:
  #11  
Old 12.06.2011, 21:56
Textoch's Avatar
Forum Veteran
 
Join Date: Mar 2011
Location: Texas, USA (formerly Vaud, CH)
Posts: 1,201
Groaned at 25 Times in 23 Posts
Thanked 3,058 Times in 937 Posts
Textoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond reputeTextoch has a reputation beyond repute
Re: Hamburgers - question to Americans

In terms of the content of the beef mixture, along with pepper, I like to utilize Worcestershire sauce as well as a healthy dose of minced garlic. Onion powder is also good to add, as well. I have heard that salt as a part of the mixture can effectively dry the meat out as it cooks, and that it is a better idea to add the salt to the top of the patty just as you put it onto the grill. As for the ground meat itself, it is important to avoid lean ground beef, as Nick said, because a bit of fat keeps the patty moist when cooking. The shaping of the patty is important, as it should not be flattened too much. Thus, a 1/4 to 1/3 lb. (.11 to .15 K) portion of beef shaped to be about 2 cm thick makes for a good-sized patty that doesn't shrink too much upon cooking.

I have also shaped the beef around a bit of blue cheese, which ends up nice and melty after cooking. While some might deem it a bit to technical, the use of a meat thermometer can help avoid overcooking, while still ensuring that the safe minimum internal temperature (71-72 deg. C) is met.

The raw onion is always a "fixin!"

Last edited by Textoch; 12.06.2011 at 22:07. Reason: Typo
Reply With Quote
The following 4 users would like to thank Textoch for this useful post:
  #12  
Old 12.06.2011, 22:11
nickatbasel's Avatar
Mod, Chips and Mushy Peas
 
Join Date: Sep 2006
Location: Albisrieden
Posts: 5,400
Groaned at 167 Times in 104 Posts
Thanked 8,610 Times in 3,192 Posts
nickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond reputenickatbasel has a reputation beyond repute
Re: Hamburgers - question to Americans

Great replies so far. One recipe I read advocated mixing sausage meat with the beef? What does the jury think? Sacrilege or a good idea?

Cheers,
Nick
Reply With Quote
  #13  
Old 12.06.2011, 22:12
Forum Legend
 
Join Date: Feb 2008
Location: Zurich
Posts: 3,480
Groaned at 18 Times in 16 Posts
Thanked 2,008 Times in 1,196 Posts
CH_Me has a reputation beyond reputeCH_Me has a reputation beyond reputeCH_Me has a reputation beyond reputeCH_Me has a reputation beyond repute
Re: Hamburgers - question to Americans

I use onion, garlic, basil, organo plus a little chilli. I use normal steak mince and to bind the mix I use an egg and some breadcrumbs until the mix is dry enough. I use a very similar receipe for meatballs and they never fall apart no matter how small I make them.
Reply With Quote
  #14  
Old 12.06.2011, 22:15
RTN RTN is offline
Forum Veteran
 
Join Date: Nov 2009
Location: Uetikon am See
Posts: 1,482
Groaned at 13 Times in 9 Posts
Thanked 1,691 Times in 757 Posts
RTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond reputeRTN has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
Yeah, but the Aussies put slices of beet in their hamburgers and fried egg on their pizzas. That takes away any credibility right there.

There are many ways to throw a burger together.
http://cheeseandburger.com/
Egg is not necessary to bind a burger together.
I should groan you on principal, egg and beet go in the burger and you put pineapple on the pizza, you need some culinary education.
Reply With Quote
  #15  
Old 12.06.2011, 22:21
Peg A's Avatar
Forum Legend
 
Join Date: Jul 2009
Location: Basel
Posts: 4,422
Groaned at 158 Times in 125 Posts
Thanked 5,428 Times in 2,510 Posts
Peg A has a reputation beyond reputePeg A has a reputation beyond reputePeg A has a reputation beyond reputePeg A has a reputation beyond reputePeg A has a reputation beyond reputePeg A has a reputation beyond repute
Re: Hamburgers - question to Americans

What I use depends whether I'm making it for a quick weeknight meal or something that we'll have time to grill and enjoy. For a quick mix, I use onion and garlic powder, Worcestershire, egg and breadcrumbs.

If I have chance to really enjoy (or am cooking for more than just hubby and I) I fry some bacon ahead of time and scoop some of the rendered fat into my burger mix. The other difference is I use fresh minced onion and pressed garlic instead of the powders, the rest is the same.

Sometimes I have bacon and avocado on hand, always have mustard, mayo, ketchup and sliced onions as options. Emmental, Edamer or "Rahmkäse" depending on mood, sometimes mushrooms sauteed in butter and garlic, sometimes onions sauteed in a splash of Worcestershire.

I love a great, barely seasoned steak but can't abide "plain" ground beef, I also dislike having sandwiches with pieces sliding out so I like to add flavors to the meat as that way it has a better chance of staying in the bun.
__________________
The Joys of Opticianry
Reply With Quote
  #16  
Old 12.06.2011, 22:47
Texaner's Avatar
Forum Veteran
 
Join Date: Apr 2008
Location: Zentralschweiz
Posts: 2,047
Groaned at 99 Times in 89 Posts
Thanked 2,985 Times in 1,430 Posts
Texaner has a reputation beyond reputeTexaner has a reputation beyond reputeTexaner has a reputation beyond reputeTexaner has a reputation beyond reputeTexaner has a reputation beyond reputeTexaner has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
If you have to add anything to the meat to make it taste better, you need to find a better butcher...
I second that. Otherwise, all I add is dried (or powdered) onion, Worcestershire sauce, a little salt, and as much fresh ground black and/or cayenne pepper as I think my family/guests will tolerate.
Reply With Quote
This user would like to thank Texaner for this useful post:
  #17  
Old 12.06.2011, 22:55
phdoofus's Avatar
Forum Veteran
 
Join Date: May 2009
Location: City by the Bay
Posts: 2,357
Groaned at 96 Times in 56 Posts
Thanked 3,205 Times in 1,227 Posts
phdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
I should groan you on principal, egg and beet go in the burger and you put pineapple on the pizza, you need some culinary education.
Well, it's been awhile since I lived there and I refused to partake of such culinary tragedies. Esp Australian 'Mexican' food.
Reply With Quote
  #18  
Old 12.06.2011, 22:55
phdoofus's Avatar
Forum Veteran
 
Join Date: May 2009
Location: City by the Bay
Posts: 2,357
Groaned at 96 Times in 56 Posts
Thanked 3,205 Times in 1,227 Posts
phdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond reputephdoofus has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
Great replies so far. One recipe I read advocated mixing sausage meat with the beef? What does the jury think? Sacrilege or a good idea?

Cheers,
Nick
There are no rules on it. You can do what you want. Even the Aussies.
Reply With Quote
This user would like to thank phdoofus for this useful post:
  #19  
Old 12.06.2011, 22:58
Captain Greybeard's Avatar
Forum Legend
 
Join Date: Aug 2009
Location: Sarganserland / NW Lower Penin
Posts: 3,516
Groaned at 43 Times in 37 Posts
Thanked 7,410 Times in 2,314 Posts
Captain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond reputeCaptain Greybeard has a reputation beyond repute
Re: Hamburgers - question to Americans

Quote:
View Post
onion is a must, egg too. some whisky can be nice, all the seasoning you like. but that is a swiss recipe...
Onion is optional, egg too, meat too, not to mention bread crumbs, spices and the like. Whisk(e)y is the only absolutely mandatory ingredient, preferably in a tumbler. This is a Swiss recipe too, partly refined in the USA.
Reply With Quote
This user would like to thank Captain Greybeard for this useful post:
  #20  
Old 12.06.2011, 23:00
Jimmy Bee's Avatar
Forum Veteran
 
Join Date: Aug 2009
Location: Zurich
Posts: 676
Groaned at 8 Times in 8 Posts
Thanked 383 Times in 211 Posts
Jimmy Bee has earned the respect of manyJimmy Bee has earned the respect of manyJimmy Bee has earned the respect of many
Re: Hamburgers - question to Americans

Canadians invited the pineapple on a pizza. Take note
Reply With Quote
Reply




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Correct term - is it Americans or US Americans? Guest General off-topic 80 14.06.2011 01:52
Americans hanging out with Americans in Zurich! nommysoup01 Social events 209 07.04.2010 15:12
A question for -Americans Guest General off-topic 72 24.03.2010 13:45
The Graduate ( Question for Americans) smackerjack General off-topic 8 21.03.2010 20:23
Question for Swiss-Americans. BrownBear Daily life 75 04.03.2010 07:09


All times are GMT +2. The time now is 13:17.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0