Anyone here make great hamburgers from scratch?

I'd seen the thumb thing in soz's link, but hadn't realized that this was what it was for, thanks!

I don't have a grill pan, but when I make them I'm certainly going to try one or two in the GF grill.

I think I have enough info for a first try so thanks to all who helped with their tips!

You're welcome. Report back!



For any who don't know about it, great website, Cooking for Engineers
http://www.cookingforengineers.com/

I'm sorry. I didn't explain that very well.

The fat holds the meat together, like rosborne said. When you over handle the meat you remove some of the fat, you're melting the fat -- that's why your hands feel greasy. When you stick it in the fridge for a bit before cooking you give the fat time to harden back up which holds the burger together better.

If you feel like you really need to work the meat into a patty shape, put a little oil on your hands first but still try to refrigerate for a bit before cooking.

I like my burgers on rye bread so I guess it's really a patty melt. I cook it like a grilled cheese sandwich.

Most groceries sell ciabatta rolls which make for good buns if you like your bread to have more umph than a typical burger bun.

I like ciabattas (or ciambattas), but they're a little too sturdy for ms. picky. Still looking.

Thanks re the refrigeration, that makes sense.

ciabattas are a cheap bread with a lot of holes. A better habg roll is a nice KAISER.

1 pound of hamburger Meat should be 70to 80% lean, no leaner, you need the fat. I always fry up 2 medium or one big chopped onions in lard and fry them till just clear. Then shave 4 garlic cloves and put it in the onions and fry for another half minute or less. Add a tsp of fresh ground pepper and a tsp of Worcestershire into the meat and mix in the onions. MAke only 4 patties (each is a quarter pounder before cooking. Freeze for a half hour and then grill. The grill will cement the edges so it isnt a crumbly mess. You can fry them but I prefer a grille taste.

Flip just once and, if you need cheese atop, add two slices of cheddar on top when you flip and replace the grille lid.

Serve with a slice of onion and topping of choice. I like a Pauli Girl NA for a beverage accompaniment.

You simply must be kidding. Real ciambattas are wonderful. Maybe where you are the packaged stuff is dreck. Here it's the Kaisers that are fluffbunnies.

Oh, on the burgers, I like your onion thing, do similar. But.. I don't mix it with the beef. Each to his or her own.

But, Robert, I'm late to this thread & have strong feelings about this!

So I'm gonna tell you how I do it, anyway. Been making them this way for years, loosely based on how I saw my mother make them, for years & years ...

Into a large bowl, add the following:

- a kilo of good ground beef (not too fatty, but some of fat is good for flavour). You obviously won't eat all this in one sitting. I always make enough for freezing, for later. Handy.
- add one largish finely chopped brown onion & one or two finely chopped garlic cloves (depending on how much you like garlic).
- some dried herbs - a teaspoon, roughly? (or fresh finely chopped parsley& a few finely sliced spring onions greens are nice) & perhaps a just a little pinch of chili flakes, if you like.
- add one egg (possibly 2 if small, or the if the mixture doesn't "hold together" as you mix it)
- Have some dried bread crumbs (or rolled oats, if you like) on hand.
- Roll up your sleeves & mix the lot together by hand, making sure that all the ingredients are evenly mixed.
- Add the bread crumbs/rolled oats, depending on the consistency of the mixture. If it's a bit "runny", you add more, if pretty firm, less. (If you accidentally add too much & the mixture is too dry (for forming patties, you can always add another egg. If it's then too "wet", then more bread crumbs ...till you get it right)
-Add & mix in salt & freshly ground black pepper to your taste.
- have a plate or board & some GladWrap ready & form the patties. Not TOO big - enough to fit comfortably in the palm of your had. Flatten the patties a bit to ensure even, not too slow cooking.
- Freeze the left-over patties in meal-sized lots, for later.


Easy, just a bit messy!

So, osso and the dys are for good beef by itself (essentially, with whatever toppings) and many are for mama's burgers including much. I admit that I'd be apt to like both for diff reasons.

...oh & I forgot to add ... fry them gently & slowly in a largish non-stick fry pan. Turning over carefully when the first side is browned & they're "holding together" nicely.

I was hoping to avoid the egg and, for lack of a better word, "meatloaf" kind of burger but I may just have to try both kinds because I see the allure of both.

Maybe I'll do a beef and salt one and a "meatloaf" one at the same time and see which way I like it best. Might take a week or two to get around to because I don't cook very much but I'll let you guys know how it went.

Well good luck, Roberta!

... & um ... I can absolutely assure you it's not "meat-loafish". More like the old fashioned, pre-Macca's hamburgers.

Well, if you cook the osso/dys/chai way, don't over cook it, indeed that's the point.

I know it's very different from meatloaf, I think maybe roger's steak tartare comparison is better but I can't think of a good way to classify them. Home-style vs restaurant-style? I dunno much about food and drink.

one of the best burgers I ever had was served in an English muffin instead of a bun. This was at the Mousetrap in Charlottesville Virginia...oh...and the beer was served in a Ball jar

I generally skip the bun altogether. But never stint on the tomato sauce!

Yep, mine is definitely home style!

That might be worth a try for me, the ciabatta rolls etc aren't readily available down here but I do know where to get English muffins and bagels, and that sounds better than my bagel idea.

you're so cute!

But, panz, I eat is as part of a meal, with vegetables! It's what used to be called a "rissole" in these parts!

I know, I know this is not in the true spirit of "hamburger cuisine", but I think I must have been brought up all wrong & got my hamburger wires crossed somehow!