Best kind of burgers

  • Posted by: bubbs
  • February 13, 2014
  • 1991 views
  • 10 Comments

10 Comments

ChezHenry February 19, 2014
I have my butcher grind a First Cut Brisket for me. Spectacular Burgers.
 
CHeeb February 17, 2014
Ground Lamb burgers are delicious and can be flavored with a brushing of olive oil ,garlic and lemon at the end. Cumin also is good with grilled lamb burgers.Just take it off a little early and let it sit on a warm plate-don't over cook !!! NJOY!!!
 
Diana B. February 17, 2014
Camel is the best burger I ever tasted, for what it's worth...
 
mainecook61 February 16, 2014
Obviously worcestershire sauce does not equal fat. I'll try again. Lack of fat has to do with an animal that is lean. It could be a lean animal fed on insufficient grain, It could be a lean animal on inadequate pasture, or a combination of both. Even a lean animal can produce good hamburger, however, if whoever does the grinding takes care to have a proper ratio of fat to lean. As for pork fat incorporated into hamburger meat . . . . no thanks.
 
mainecook61 February 15, 2014
Not nonsense. Grass fed beef need not be dry; if it is, the animal was very lean. People who eat hamburgers that come from our beef animals (grass and hay, no
grain) swear they are the best ever. A little salt and pepper, perhaps a bit of worcestershire---that's it. Good quality meat is worth it, and a lot of seasoning and
fuss just disguises it.
 
pierino February 15, 2014
A bit of worcestershire doesn't fix the lack of fat problem. I live in a part of California where grass fed beef reigns. And all the chefs I know struggle to fix that. One way is to grind your own beef and incorporate pork fat into it. Everything is better with pig.
 
pierino February 15, 2014
I like to use a combination of meats but mostly beef. My neighbors up here swear by "grass fed" beef. But for burgers that's nonsense. Your best burger is going to be 80/20 as in 80% meat to 20% fat. To do otherwise is to invite a dry burger to dinner. And I belong to the one flip only school. Constantly flipping might make it look like your cooking but you are ruining your burger.
 
Dave O. February 15, 2014
This pretty much sums it up. http://www.amazingribs.com/recipes/hamburgers/zen_of_hamburgers.html
 
bigpan February 14, 2014
Actually, mine are pretty close to being best - so say my guests.
Use high quality meat, "your" favorite spices etc, then stuff with stilton cheese before BBQ'ing.
 
Lindsay-Jean H. February 14, 2014
That's a hard question to answer without any more specifics, but there are a number of great burger recipes here to get you started: http://food52.com/recipes/search?q=burgers
 
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