Cigar Weekly

fvfanmc · 09-03-2012, 09:04 AM

How do you make your burgers?

Do buy ground meat and form the patties by hand or do you buy the pre-formed burgers?

Me: I have a plastic lid from a discarded container. The lid is 4 1/2 inches in diameter and 5/8 inches deep. I place a sheet of aluminum paper in the lid, then add the meat and form the patty. I then wrap the patty in the aluminum foil and freeze for future use. Yes, the wrapped patties are placed in storage freezer containers.

Mad Dawg · 09-03-2012, 09:18 AM

I almost always buy ground sirloin and form the patties by hand. It's lean meat, so avoiding overcooking is critical. I don't do pre-formed patties.

carmine7075 · 09-03-2012, 09:23 AM

Ground chuck, hand patty.

Going to start grinding my own as soon as I can add a good grinder to kitchen inventory.

fvfanmc · 09-03-2012, 09:25 AM

"ground sirloin"

I'll have to try the sirloin. I mormally 80% lean ground beef.

I also make patties out of ground turkey, or ground pork and just today, I made burgers from ground veal.

BigO · 09-03-2012, 09:34 AM

I do them a lot of different ways. Sometimes buffalo or lamb. Sometimes I buy the pre-made patties, make it from ground beef (IMO 80/20 is the only way to go for a juicy burger), or buy a chuck roast and grind it myself with my Kitchen Aid attachment grinder (does an excellent job, btw, and less than $50). Sometimes I'll even add a panade (milk-soaked white bread) if I'm using really lean meat. Almost always grill them.

gui_tarzan · 09-03-2012, 11:32 AM

Ground round or chuck, whichever is on sale, hand patty, grill or fry on the stove. A meat market owner I know was making burger one day when I was in the shop. He showed me how they mix it and they don't always use just the fat that comes on the meat, he had chunks of fat (I assume beef) that he threw in the grinder as well. I like roasting my own coffee but I'll leave the burger grinding to the experts.

flipflop · 09-03-2012, 12:42 PM

Buffalo, venison, lamb or a combo of these and form the patties by hand.

Sometimes I'll add things like mushrooms, scallions, red peppers, jalapenos, pulverized tortilla chips, etc.

fvfanmc · 09-03-2012, 01:03 PM

Quote:

Originally Posted by fvfanmc

How do you make your burgers?

Do buy ground meat and form the patties by hand or do you buy the pre-formed burgers?

Me: I have a plastic lid from a discarded container. The lid is 4 1/2 inches in diameter and 5/8 inches deep. I place a sheet of aluminum paper in the lid, then add the meat and form the patty. I then wrap the patty in the aluminum foil and freeze for future use. Yes, the wrapped patties are placed in storage freezer containers.

I make the burgers this way because I'll make about 24 or 30, fry or grill (in door grill) and freeze the rest for future use.

Herf · 09-03-2012, 02:30 PM

Always out of 80/20 and always by hand press (mostly for portion control). Grill during the summer and pan fried in the winter. Not too choosy about the cut. It is just a hamburger after all.

Lord Nikon · 09-05-2012, 05:46 AM

I also do 80/20...sometimes premade patties sometimes I make my own. It really just depends on how lazy I'm feeling that day.

09-03-2012, 09:04 AM	#1
fvfanmc Self Exiled Herf God Join Date: Jun 2000 Location: Kearny, NJ Posts: 40,584	Burgers How do you make your burgers? Do buy ground meat and form the patties by hand or do you buy the pre-formed burgers? Me: I have a plastic lid from a discarded container. The lid is 4 1/2 inches in diameter and 5/8 inches deep. I place a sheet of aluminum paper in the lid, then add the meat and form the patty. I then wrap the patty in the aluminum foil and freeze for future use. Yes, the wrapped patties are placed in storage freezer containers.

09-03-2012, 09:18 AM	#2
Mad Dawg Administrator Herf Dog Herf God Join Date: Oct 2002 Location: Republic of Texas Posts: 34,199	I almost always buy ground sirloin and form the patties by hand. It's lean meat, so avoiding overcooking is critical. I don't do pre-formed patties. __________________ Gone, But Never Forgotten. ΜΟΛΩΝ ΛΑΒΕ That which does not kill me....has made a grave tactical error.

09-03-2012, 09:23 AM	#3
carmine7075 Herf God Join Date: Dec 2002 Location: Carolina Posts: 11,892	Ground chuck, hand patty. Going to start grinding my own as soon as I can add a good grinder to kitchen inventory. __________________ Last edited by carmine7075; 09-03-2012 at 09:25 AM.

09-03-2012, 09:34 AM	#5
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	I do them a lot of different ways. Sometimes buffalo or lamb. Sometimes I buy the pre-made patties, make it from ground beef (IMO 80/20 is the only way to go for a juicy burger), or buy a chuck roast and grind it myself with my Kitchen Aid attachment grinder (does an excellent job, btw, and less than $50). Sometimes I'll even add a panade (milk-soaked white bread) if I'm using really lean meat. Almost always grill them. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

09-03-2012, 11:32 AM	#6
gui_tarzan Herf God Join Date: Jan 2005 Location: The 26th state Posts: 28,796	Ground round or chuck, whichever is on sale, hand patty, grill or fry on the stove. A meat market owner I know was making burger one day when I was in the shop. He showed me how they mix it and they don't always use just the fat that comes on the meat, he had chunks of fat (I assume beef) that he threw in the grinder as well. I like roasting my own coffee but I'll leave the burger grinding to the experts. __________________ Jim...<>< The four most dangerous words in the US government: "and for other purposes" I am an AJ Fernandez ho...

09-03-2012, 09:25 AM	#4
fvfanmc Self Exiled Herf God Join Date: Jun 2000 Location: Kearny, NJ Posts: 40,584	"ground sirloin" I'll have to try the sirloin. I mormally 80% lean ground beef. I also make patties out of ground turkey, or ground pork and just today, I made burgers from ground veal.

09-03-2012, 12:42 PM	#7
flipflop Contributing Editor CW Butt Whisperer Herf God Join Date: Feb 2002 Location: Marietta, Georgia Posts: 50,560	Buffalo, venison, lamb or a combo of these and form the patties by hand. Sometimes I'll add things like mushrooms, scallions, red peppers, jalapenos, pulverized tortilla chips, etc. __________________ "Every normal man must be tempted at times to spit on his hands, hoist the black flag, and begin to slit throats." -- H. L. Mencken "I am the punishment of God. If you had not committed great sins, God would not have sent a punishment like me upon you." -- Ghengis Khan

09-03-2012, 02:30 PM	#9
Herf Club Member Join Date: Sep 2000 Location: MA Posts: 1,644	Always out of 80/20 and always by hand press (mostly for portion control). Grill during the summer and pan fried in the winter. Not too choosy about the cut. It is just a hamburger after all.

09-05-2012, 05:46 AM	#10
Lord Nikon Club Member Join Date: Oct 2003 Location: Charles Town, WV Posts: 3,383	I also do 80/20...sometimes premade patties sometimes I make my own. It really just depends on how lazy I'm feeling that day.