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Thread: What do you guys put in your burger patties?

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    Basement Dweller Godfather's Avatar
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    What do you guys put in your burger patties?

    I've had this ongoing argument with my buddies for years now. What do you guys add to your ground beef burger patties for grilling them?

    Personally I'm a minimalist, but I've got friends who add eggs, breadcrumbs, Worcestershire sauce, ketchup, etc. etc. etc... there are a million different things on the internet too. I'm never sure what's truly best.

    Where do you guys land on this
    Last edited by Godfather; 06-22-2019 at 07:43 PM.

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    He who laughs, lasts. Noilly Pratt's Avatar
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    Lean ground beef, Worcestershire sauce, Egg, saltine crackers and I mix in a bit of HP Sauce and just a touch of sriracha sauce if I want it spicy. Egg makes it stick together and the crackers make it spin out and it helps make the burger a bit lighter - I find an all-beef burger with nothing added can sit like a lump in your stomach.

    Sometimes I'll do a 50/50 mix of Pork and Beef.

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    Hal killed Tormund! Pony's Avatar
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    I've been buying the 1/3 pound Angus pre made patties from GFS (Gordon Food Services) Typically just sprinkle Montreal Steak seasoning, garlic salt, salt and pepper on them before grilling.

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    Shelter Dweller lost in melb.'s Avatar
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    vegetables

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    I eat crayons. KevinD's Avatar
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    Absolutely nothing IN the burger party. If you want extra stuff other than the great taste of grilled beef, you can add it later.

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    Basement Dweller Godfather's Avatar
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    Quote Originally Posted by KevinD View Post
    Absolutely nothing IN the burger party. If you want extra stuff other than the great taste of grilled beef, you can add it later.
    That's my thinking too. If I'm not using really lean meat, I don't think I really need the egg and/or bread crumbs as a binder. Good beef, don't work the patties too much, I make a little indent in the middle so they don't turn into baseballs, then salt & pepper on the grill because apparently mixing it in too early messes with the meat.

    My mom used to make burgers will diced onions, eggs, ketchup and bread crumbs... I hated them. Tasted like meatloaf on a bun

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    #DeSantis2024 Teh One Who Knocks's Avatar
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    Quote Originally Posted by lost in melb. View Post
    vegetables

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    Ground beef. I might use some dry spices on occasion, like garlic and onion powder, maybe a little black pepper. I never use salt on anything. But it's very rare that I do anything like that. The vast majority of the time, it's just the beef. The beef, all the beef, and nothing but the beef, so help me God. Hamburger is about the condiments on the outside to accentuate the beef.


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    Basement Dweller Godfather's Avatar
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    Quote Originally Posted by DemonGeminiX View Post
    Ground beef. I might use some dry spices on occasion, like garlic and onion powder, maybe a little black pepper. I never use salt on anything. But it's very rare that I do anything like that. The vast majority of the time, it's just the beef. The beef, all the beef, and nothing but the beef, so help me God. Hamburger is about the condiments on the outside to accentuate the beef.

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    I eat crayons. KevinD's Avatar
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    Heres my thing.
    If I'm doing burgers on the stove in a pan, I use at least 90% lean ground beef, sometimes buffalo, rarely Turkey. If it's going on the grill, 80% lean, seared the $#@! out of it, then move to the smoker side for those pansies that like their's well done. A burger, at least to me, should turn your bread into mysterious glue, and the grease/ fat should drip down your hands and arms. That's why I like 5 guys (at least the 4 different ones I've eaten at)

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    Basement Dweller Godfather's Avatar
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    That's one thing I can't agree on - There's only one way to order a burger: cooked through. 160f in the center. In Canada restaurants don't even ask 'how do you want your burger' because legally they can only serve it fully cooked unless they ground the meat in-house. All that nasty shit potentially on the inside of a burger, with the high surface area of ground beef... leaving a burger pink in the middle if you bought the meat from Cheap-mart is just not food safe I'll devour a medium-rare burger if I know someone has ground the chuck themselves, but growing up it was never really an option so it still kinda turns my stomach.
    Last edited by Godfather; 06-23-2019 at 02:27 AM.

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    I eat crayons. KevinD's Avatar
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    Fair enough. I do tend to actually cook mine a tad more now, for those very reasons, but if I get my ground beef from a local butcher instead of te grocery store, its gonna be pink in the middle, bordering on raw.

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    Beef and some salt and pepper. That's it.
    I wanted to be a Monk, but I never got the chants.

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    Quote Originally Posted by Godfather View Post
    That's one thing I can't agree on - There's only one way to order a burger: cooked through. 160f in the center. In Canada restaurants don't even ask 'how do you want your burger' because legally they can only serve it fully cooked unless they ground the meat in-house. All that nasty shit potentially on the inside of a burger, with the high surface area of ground beef... leaving a burger pink in the middle if you bought the meat from Cheap-mart is just not food safe I'll devour a medium-rare burger if I know someone has ground the chuck themselves, but growing up it was never really an option so it still kinda turns my stomach.


    On a burger, anything beyond medium rare is burned. If I wanted to eat an old boot, I'd eat an old boot.

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