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/ck/ - Food & Cooking

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5636480 No.5636480[DELETED]  [Reply] [Original]

What do you mix into your ground beef when making burger patties?

>> No.5636482

Grounds and beef

>> No.5636484

beef

>> No.5636489

Uh
salt, pepper
maybe garlic powder and a bit of cayenne pepper if I'm feeling particularly feisty

>> No.5636490

steak seasoning or lea ann pearns

>> No.5636499

chili powder

>> No.5636508

Just salt. Unless I'm making chapal in which case, I add finely minced onions, garlic and chilies, fresh ground peppercorn, coriander and cumin seeds and chopped coriander leaves and chives/green onions/scallion greens.
Why do you ask?

>> No.5636513

>>5636508
Oh, just that my burgers taste a bit bland just with salt and pepper and I wanted ideas of what else to use.

>> No.5636515

>>5636480
>into
Fuck no. I'll lightly press seasonings into the outside, but never mixed into.
Garlic, salt, and dried onion.

>> No.5636518

>>5636480
Some fresh ground black pepper and dried chilli. Also egg white to keep them together

>> No.5636522

>>5636518
>to keep them together
you know what else works pretty good? forming the patty correctly.

>> No.5636523

>>5636522
also, construction adhesive

>> No.5636551

>>5636513
Oh. Try using, instead of salt, stock powder/cubes. I've done that from time to time when I've wanted a different flavour from the plain beef but mostly, I just go for plain beef, heh.
You can also try glazing it as it cooks. If you cook burgers out-of-doors or via oven, that is. Doesn't work so well in a pan or on a griddle. I've glazed them in barbecue sauce amongst other things. Ketchup mixed with fresh-grated/pasted garlic is another tasty glaze I use every now and again. But still, I mostly eat them plain.

>>5636522
Now, now. Don't be mean. If Anon has never seen anyone form a burger properly, s/he may not have figured it out on his/her own. While egg whites are no big sin, I agree that they're wholly unnecessary and alter the taste and texture of a finished burger a bit away from what I prefer.

>> No.5636568

grated onion, maybe a little soy, usually not much else

never really found any joy whatsoever in heavily flavoured burgers. i've tried all kinds of stuff and it's never as good as just plain good-ass beef.

apart from when you use other meats. lamb with ras el hanout, mint, rosemary is good.

>> No.5636588

>>5636568
>i've tried all kinds of stuff and it's never as good as just plain good-ass beef.

This. Most I will ever add is salt and pepper, but even that seems like over-doing it especially if you have good quality beef.

>> No.5636607

for just burgers? nothing if going on a bun. maybe a bit of salt. if broiling/ baking swiss chesse and mushrooms.finely chopped onion and make a gravy. but not really hamburgers. more like swiss steak (my apologies to the Swiss) just plain 80/20 anything (chuck. round, sirloin) about 6 0z. if one 3-4 oz if two a dimple in the middle or an outright hole, like a a doughnut if camping or grilling vegans or vegitarians please avert your eyes.. angus, hereford, guernsey or holstein. biggest load of horse shit ever perpetrated on an unsupecting public. maybe for steaks. for burger or dogs? get real this is our "angus" patty or dog(rolls eyes) and chicken. what a pant load all our birds are antibiotic free. they are all antibiotic free uada regs but.. I, must confess, forgive me ck I like vegetables. THE WORST concerns ... bacon... I like it, it's ok blt beans and bacon, bacon and eggs or for my brit bong cousins. a bacon butty and a pint but not all the damn time or thyme enough with the bacon. particularly on or in burgers.glad I said that

>> No.5636610

breadcrumbs

>> No.5636621

>>5636480
salt, pepper and usually a bit of nutmeg

>> No.5636624

>OP baiting people into saying breadcrumbs soaked in milk and a whole egg

Should have just started the thread with

>people who put breadcrumbs and raw eggs into their burgers to "keep their form"

>> No.5636625

Salt, pepper and Worchestershire sauce.

>> No.5636910

>>5636513

Instead of mixing crap into the meat, you can do much better by lightly forming a thick hamburger patty, salt and pepper each side, wrap a slice or two of bacon around the circumference, and then cook in the oven.

I usually cook them through at regular temperatures and then turn the broiler on to crisp the bacon up a bit.

>> No.5636921

>>5636522
> thinks that making burgers, which is food for kids, is hard enough one can gloat at people that make it differently

Lol

>> No.5636926

salt
pepper

>> No.5636941

>>5636921
>pointing out a wasted step/ingredient in preparation is considered gloating

>> No.5637062

>>5636621
that is cool. Mom was from England and had to ride herd on everyone (Dad was a cop,and she a lunch lady .moved 250 miles same stuff different place) all those years... we never ad a
'deep fat" fryer. oven Fried chicken. mostly thighs and legs. leave of the egg wash. use oil breading is flour s&p sage, basil and just a pinch nutmeg. just a bit well a bit more than that,and just a little bit of cinnamon, really little. but yes . nutmeg.. also . tomato sauces- reduce acidity with out adding sugar? baking soda. soda not powder, sodium bicarbonate,just a pinch, jump back jack less is more shit, um shoot nutmeg really works. no not pressure deep fat fried with a bunch of salt (nacl)harlan sanders would turn over in his grave. nutmeg and (dont be eating fried chicken) only 10.99 .no bs. if you want to get fresh nutmeg, get it but if 5 years or never store brands are ok, not out to win races just a good meal nutmeg is good and good fore you.

>> No.5637232

Is it a bad idea to make burger patties, fry them for a bit and then put them in a slow cooker with a tomato based sauce?

>> No.5637244

>>5637232
Shit, that sounds good.

I just salt and pepper both sides of my patty. Sometimes, when I'm drunk, I'll put cheese inside it and make a Juicy Lucy or whatever the fuck everyone calls it.

>> No.5637250

salt, worcestershire sauce. that's about it.

>> No.5637297

>>5637232

You don't need the slow cooker. Just fry them for a bit and put the sauce on. There's nothing to be gained by using the slow cooker except having the patties fall apart.

>> No.5637325

>>5636480
Bacon

>> No.5638420

As already stated...nothing goes "in" a burger...that's called meatloaf.

On a burger...salt/pepper...plenty of it...and only right before hitting the flattop.

Grills are for barbeque not burgers.

>> No.5638500

>>5636480
I grind my own beef like a god damn merican I use New York strip steak, a little Filet mignon and also buffalo steak and my burgers beat the shit out of other burgers

>> No.5638503

>>5638500
>New York strip steak, a little Filet mignon
thats shit for a burger and expensive to boot

>> No.5638521

>>5636480
Nothing. I form a patty shape in my hand with ground beef. Then I put some salt on both sides. Doing anything more than that is retarded.

>> No.5638530

>>5638500
you're a liar

>> No.5638561

>>5638503
Not shit at all it has a very good fat to meat ratio making the burgers very juicey and meaty. It's expensive, yes, but I don't have burgers every day. I also have a bomb job so that helps

>> No.5638563

>>5638530
Fuck you I don't lie about food

>> No.5638564

>>5638561
>filet, strip
>great fat to meat ratio
hahahahahah

>I have a good job so i needless waste money

>> No.5638568

Ground beef prices have nearly doubled since the year 2000, so why would I eat ground beef?

Hell, most good food has skyrocketed in price since that point, food inflation is a big fucking deal and I rarely see it mentioned on this board. Is everyone fucking rich here or something?

>> No.5638597

>>5638564
KidKat learn to make a good burger then you can laugh at my godly burgers and listen if you're not willing to spending money to make great food isn't wasting money you're just angry food stamps can't get your broke ass good meat

>> No.5638607

>>5638597
I run a restaurant and we dry age our own beef so I can get better quality meat than you much cheaper. Its not about the money, Ill spend money on quality food but putting filet in a burger is not worth the price since there are cheaper cuts that turn out much better than a burger made with ground filet

>> No.5638624

>>5638607
No idea what dry age means. I use 1 1/2 pounds of Filet mignon in my burger ratio with what I make I can do 13 full size burgers for about 50$ with the other meat of course. I don't own/work in a restaurant but every other week when we have burger night ppl don't complain my burgers would make Thor want to blow me

>> No.5638628

>>5636480
Ground beef and pork.

>> No.5638630

>>5638624
>I have no idea what you're talking about
>Mine are still better

>> No.5638634

>>5638624
>people say they like it so it must be the best ever
>implying people with no food knowledge and shit taste dont hang out together

>> No.5638636

>>5638630
Not better but not worse

>> No.5638643

>>5638634
>food knowledge

Phaggot shit tastes good or it doesn't a it that hard to tell the difference

>> No.5638646

>>5638607
a voice of reason. I would eat at your place. bet it's ok

>> No.5638647

>>5638643
>implying it couldnt taste better for less money
>implying knowing about food and how and why things work is a bad thing

keep eating your overpriced shitty burgers with you tastebudless friends

>> No.5638659

>>5638647
Educate me then, how do I dry age less expensive meat into great burgers. Not being sarcastic tell me I'll fucking try it

>> No.5638662

Salt and pepper, parsley, oregano and/or thyme.

>> No.5638671

>>5636480
breadcrumbs

>> No.5638679

>>5638659
You dont really have to have dry aged beef for burgers and in fact I wouldnt do it. I wasnt saying we use it in our burgers b/c that would be expensive as fuck just that we do it in general.

if you really want to learn then read these, you need to know why you are doing it and not just blindly follow a recipe

http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

http://ruhlman.com/2011/06/how-to-make-the-best-burgers/

http://www.thepauperedchef.com/2008/02/they-came-i-gro.html

>> No.5638688

>>5638679
Thank you I'll read when less drunk. Can really learn when you've had to many shots

>> No.5638698

>>5636607
It's like I forgot how to read halfway through your post. Wat.

>> No.5638721

With the normal burger meat I use the blood comes to the top of the burger and that when I know to flip it, I got different meat for burgers and the blood never came to the top, so I didn't have my flip gauge.

Why is this? What makes burger blood sweat not come up in meat?

>> No.5638738

>>5638721
>blood

>> No.5638755

>>5638738
What else could it be? You cook the burger, when the blood sweat comes to the top good enough, so you turn it, when then the sweat comes up again to the other side, but it's more brown, so you take it off, thus the brown signifying there's no pink/blood in the burger.

>> No.5638759

>>5638755
myoglobin and water

>> No.5638770

Salt, pepper, and a bit of garlic.

Cook on top of onions.

>> No.5638787

>>5637232
might as well just make meatloaf from the sounds of it

>> No.5638793

A bit of salt is all.

>> No.5638805
File: 960 KB, 500x279, tumblr_mxtjjxWiq81qzt7d8o1_500.gif [View same] [iqdb] [saucenao] [google]
5638805

>>5638530
it's ok. liars figure but figures don't lie and 50% of your employees are gonna wanna lie like a dog in the sun. define your market, honestly, not pie in the sky hopes.and what do they call it -good will- intangable There is a small cafe named miami,no less i guess after the shut down '60's motel. long way from fl. but, you cain't get in that place from 0700-1500 and not just military 7 -3. zack and georgina they work hard. and cook good. sent kids to school (uni). no alcohol, you can order of a limited menu but locals for lunch, what will you have, whatevever their cooking. pardon me ,God bless the Greeks. I live in touristy place. they do well untill they want to shut down.(I remmber wotking at barbeque place and clean? high pressuue hot water, every saturday. but the old guy, mr. kools would bring salads from home. feta and olives, uzo and lamb. 40 fresh hams and shoulders a week, slow cooked. givethem what they want but that stuff will kill you if you eat it every day.. hope I ain't stepping on too many toes but god bless the Greeks almost everyone i've met, good cooks, good people, a bit hairy. so am I.if you don't know what the Greek flag looks like, goggle it better food and folks you will seldom find

>> No.5638826

One packet Lipton onion soup mix per pound of burger. Then steam the patties (individually) for 7 minutes in a veggie steamer.

>> No.5638887
File: 1.40 MB, 2560x1920, Buffalo2.jpg [View same] [iqdb] [saucenao] [google]
5638887

>>5636480

>Ground bison chuck, mixed with a little fresh thyme and a few drops of hickory liquid smoke.
>Form patty, THEN add salt to each side.


It's like you guys don't even enjoy the spoils of our great redskin genocide.

>> No.5638889

crystal meth, and then i sell the meat to children

>> No.5640024
File: 55 KB, 650x300, 1405274259072.jpg [View same] [iqdb] [saucenao] [google]
5640024

>>5636607

What in the fucking fuck?

>> No.5640028

>>5638826
>steam
The fuck?

>> No.5640090

>>5640028
That's actually a thing somewhere in the Northeast US. I think it's in Connecticut maybe?

A friend of mine tried to make them once, and they were awful. Never had the real deal.

>> No.5640876

Nothing. Lightly pepper the outside before cooking.

>> No.5640887

>>5640090
CTfag here, yup, its a thing, and it comes out as you expect it would.

still, we're big on traditions here, no matter how awful.

>> No.5640894
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5640894

>>5640028
Steamed hams of course

>> No.5640945

>there are people on /ck/ right now that will eat burgers either with nothing added or just salt and pepper
how
how can you enjoy something so tasteless and bland - nay, literally the fucking definition of bland
please teach me so i don't have to spend any more money on spices

>> No.5640955

>>5640945
>beef
>tasteless

>> No.5640964

>>5640955
>well done ground beef
>taste
good one m8

>> No.5641008

>>5640964
>cooking your burgers anything past medium rare
mid–kek

>> No.5641040

>>5640964
>not butchering your own grass fed cow
>not grinding up the less desirable parts into ground beef
>not cooking it medium rare
>not enjoying a beautiful med rare burger from a cow that was mooing yesterday

>> No.5641057

>>5641040
No one eats a cow the next day, do they? You have to hang the meat, yes? Perhaps I'm mistaken, but I thought there was a little more processing and waiting involved in butchering.

>> No.5641065

>>5641040
you were spot on up til this
>from a cow that was mooing yesterday
that shit needs to hang for a bit first(and im not even talking about dry/wet aging)

>> No.5641092

Ground beef needs more than salt and pepper to taste good. That's a fucking fact.

>> No.5641143

>>5636482
closer than you know. was at a friends home. his wife decided to innovate. Ground beef patties dusted with tasters choice instant coffee crystals. Nice try but probably a thing you don't want to do. like my bright Idea of marinating thick cut chops in adolph's meat tenderizer, dill pickle juice, taco seasoning and lemon juice. even the dogs would not eat it.

>> No.5641152

>>5641143
>adolph's meat tenderizer
why would you marinate in Zyklon B?

>> No.5641155

>>5636480
I had burgers that were stuffed with extra sharp cheddar before being cooked. It was delicious.

Also, I once had burgers with minced mushrooms and blue cheese mixed in. I think there was some other stuff, but I honestly don't remember anymore.

>> No.5641157

>>5641155
Also, I know a lady that puts makes her burgers 4/5 ground beef and 1/5 spicy breakfast sausage. Simple and surprisingly good.

>> No.5641171

>>5636610
fuck you

>> No.5641178
File: 388 KB, 500x382, 1318962913575.gif [View same] [iqdb] [saucenao] [google]
5641178

>>5641152

>> No.5641180

>>5636607
It's like...it's English you're typing but it's incoherent somehow.

>> No.5641183

Anything past salt and pepper right before they hit the flattop is generally going to have an opposite effect of what you want.

The only exception is if I am making ramen burgers like a hipster, in which case I will use the flavor packets in the meat with a dash of soy.

>> No.5641185

>>5636624
I do that. What's the big deal?

>> No.5641189

i at least put in some garlic powder, but seriously putting in some curry powder and Worcestershire sauce is awesome. Dont overdo it on the curry powder, trust me its great

>> No.5641199
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5641199

I add:

>two large onions caramelized down to almost nothing
>big spoonful Dijon mustard
>spoonful of horse's radish
>many shakes of Worcestershire sauce
>lots of black pepped
>a touch of Kraft Original BBQ sauce, couple spoonfuls

>> No.5641262

>>5641185
2 lbs ground beef, 1 lb ground pork, three raw eggs, 2 cups dried bread crumbs, half cup finely chopped onion, one half diced green/bell pepper, half cup cheap ketchup, three tablespoons worcestershire, a little hot sauce, to taste. less is more. Don't know how many times otherwise good food has been ruined because the cook(usually an insecure guy, look at meee I can eat more hot stuff than anybody!or some one that smokes too much) over does the hot sauce. you can always add more, but you cannot remove it. like salt. a little goes a long way. Also, I subbed oatmeal for bread crumbs once.. a gelatinous mess; If I had rolled the stuff, would have made ok golf balls

>> No.5641271

>>5636480
>ground
kek faggot yanks
minced

also onion/salt/pepper

>> No.5641282

>>5636480
varies, but the most common one is choppen onions,salt and black pepper

>> No.5641308

>>5636480
Am I the only one who once the patty is formed, use a syringe to pump in some sweet chilli sauce so when you take a bite its gooey and flavoursome in the middle?

>> No.5641310

>>5641092
>Ground beef needs more than salt and pepper to taste good.

That's true for twits who don't know how to cook, anyway.

>> No.5641317

>>5640945
>how can you enjoy something so tasteless and bland

Perhaps you should learn how to cook.

>> No.5641490

>>5640945
Start buying better beef.

>> No.5642148
File: 5 KB, 160x221, willsburgers.jpg [View same] [iqdb] [saucenao] [google]
5642148

>>5636607
>mfw

>> No.5642156

>>5641490
this
ground shortribs best burger

>> No.5642164

I'm gonna try onions, mushrooms, garlic powder, and Worcestershire next time I make burgers.

>> No.5642165

Absolutely nothing
Cause they are fucking burgers
S&P right before grilling

>> No.5642174

>>5640024
replace that "cheese" canister with my dick and awwww yaaaaaa

>> No.5642186

>>5636480
>c
certainly not penis wrapped in plastic!

>> No.5642575

salt. pepper. and a tiny tiny bit of mustard.
NOW COMMENCE THE HATE.

>> No.5642641

>>5636490
>lea ann pearns

>> No.5642862

>>5636480
For every 1lb of beef, I add approximately:
1/2 piece of crustless white sandwich bread mashed with 1-2TBS milk.
1 TSP kosher salt
1-1.5 TSP fresh ground black pepper
1-2 TSP worcestershire
1-1.5 TSP soy sauce
Pinch of garlic powder
Pinch of onion powdee

Mix soices with bread paste. Mix paste into meat, careful to not overmix. Form patties, cook, eat.

Adjust salt/seasonings as per your preferences.

>> No.5642979

>>5642862

Fortunately, it is overwhelmingly doubtful that I will ever eat your cooking.

>> No.5643745

just put salt in it, roll it into a roll with wrap, refridgerate it

egg ruins the texture and makes it like a salisbury steak rather than a hamburger

>> No.5643778

I like to do the following:
One large onion and a couple of garlic cloves blended to a smooth paste.
I cook this down to a thick paste in some olive oil and allow to cool.
I mix this in with the beef along with salt at 2% of the beef's weight, sweet paprika and black pepper.

It gives the burger a fried onion flavour, a deep red colour and keeps them juicy as fark.

>> No.5643972

Montreal steak seasoning, Worcestershire sauce, garlic powder and onion powder

>> No.5644011

>>5636480
Shallots, scallions, eggs, worcestershire, salt, pepper.

>> No.5644398
File: 37 KB, 1877x184, anon makes burgers.png [View same] [iqdb] [saucenao] [google]
5644398

>>5636607

Thank you so much, Anon.

Here, I immortalized you forever.

>> No.5645116

I make frikadelles instead of burger patties.
Crumbs, roughly same volume as meat
Onion, roughly half the volume of meat
Garlic, not skimping on it
Black pepper, salt
About 2 eggs per pound of meat
chili flakes (my own addition, not standard)
Adding enough crumbs that it still sticks into firm patties, but is mostly dry. Then coat with crumbs.

You end up with at least twice as much of final product, and it tastes better than most burgers I tried.

>> No.5645398

Nothing.

I patty them, salt and pepper the outside of them, then grill them. I'm not picky on the toppings, but I usually enjoy cheese, mayonnaise, ketchup, pickles, grilled onions. If the bun has been thrown on the grill for a minute or two, even better.

>> No.5645402

finely diced red onions, a bit of seasoning salt, some Worcestershire sauce, a dash of bourbon or rye, and then slather one side with mustard before plopping it down on some hot bacon grease on a skillet.

>> No.5645472
File: 120 KB, 614x409, 85_l.jpg [View same] [iqdb] [saucenao] [google]
5645472

Ditch the bun. Use shells.

>> No.5645524

>>5638500
Oh, I doubt it. The point of keeping them steaks is the texture and by grinding it, you get rid of that. Way to make pointlessly expensive burgers.

>> No.5646728

A packet of ranch powder, chili powder, garlic powder, onion powder, pepper. come at me bros