burgers

Favorite burger "recipes," or, rather, your favorite mix/fat content of meat for making burgers?

  • Posted by: ATG117
  • May 5, 2014
  • 1650 views
  • 6 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments
aargersi
aargersi May 5, 2014

I usually go for 80/20 beef, or if I am doing turkey burgers I will add in some olive oil. As far as toppings, well the choices are myriad and depending on mood - for a crowd we will do a topping buffet and let everyone build their own, and keep the patties very simple.

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere May 5, 2014

I don't often eat meat, but when I'm craving a burger, I've fallen in love with grass-fed beef. I second Abbie's motion on 80-20, and keep it to medium-rare.

Review our Code of Conduct
Don't send me emails about new comments
ATG117
ATG117 May 5, 2014

Thanks. I'm also not a meat eater and therefore still perfecting my burger technique. It seems like 80-20 is the consensus. Favorite mixes of meat?

ChezHenry
ChezHenry May 5, 2014

Ask your butcher for a first cut brisket. Have him grind it fresh for you. You will thank me.

Review our Code of Conduct
Don't send me emails about new comments
sexyLAMBCHOPx
sexyLAMBCHOPx May 5, 2014

Here's a past article that's pretty straight-forward for burgers: http://food52.com/blog...

My secret burger includes sweet onions into the mix, enough to add some moisture but not enough to make it a heavy onion tasting burger. Toppings are a must for building a customizable, delicious burger as well, of course.

Review our Code of Conduct
Don't send me emails about new comments
ATG117
ATG117 May 5, 2014

Thanks. Have the basics down and not my first rodeo, but I am looking to focus on the meat, no add-ins. Because I don't eat meat, it makes deciding on the right mixture of cuts tough.

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52