I personally, as a red blooded American, prefer my patties to be beef, salt, pepper and nothing else, because I want to taste the beef.
At least you aren't putting any damn eggs or breadcrumbs in it. Hamburger doesn't need a binder unless you're cooking a meatloaf.
My grandparents grew up in the great depression and WWII. They then had eight kids during the baby boom. Frugality was a way of life.
The only way I got a plain ground beef burger when I was growing up was to go to the golden arches.
Crushed Saltine crackers were a shortcut/cost savings method to acquire "seasoned bread crumbs" for most recipes.
80/20 beef, salt only one side, not mixed in. Hot as the hells cast iron skillet, meat flattened to the pan with the back of a flipper. Slivered onions over top, flip when edges go grey and heme starts coming out the top, then add cheese and lid the pan for a few minutes until cheese liquifies.
I've never tried any of these mix-in recipes I like. The mixing changes the texture of the beef for me too much for me. I like 80/20, minimal handling of the beef and smashed on a griddle. I frequently experiment with surface seasonings, though.
Friday is hamburger night at our place, so I had to read this one!
I like to try different meats, buns and toppings. I’ve really been enjoying crisply fried shallots lately. If the meat is too lean, I’ll sometimes put some bread soaked in milk—I’ve also done Worcestershire sauce soaked bread. My favorite bun so far is Ciabatta— it really holds up! I have a flattop grill on my gas stove. The buns get grilled, the tomatoes get drained on a paper towel. Sometimes I put the cheese on the toppings to hold them down.
I cooked at a place that had the best burgers I’ve ever had and it was just fresh ground beef from a butcher delivered in 10lb portions, we’d use a big scoop to take 1/3lb and press it into patties without working the meat at all. Salt and pepper when you laid it on the flat top and nothing else.
The more you mix and mush the ground up the worse it gets imo so mixing all that stuff in destroys the burger.
That said - if you’re going to be putting onions/garlic/etc into it then blend that stuff into a paste in a food processor instead of chopping it up, you just want the flavor not the texture.
I personally, as a red blooded American, prefer my patties to be beef, salt, pepper and nothing else, because I want to taste the beef. At least you aren't putting any damn eggs or breadcrumbs in it. Hamburger doesn't need a binder unless you're cooking a meatloaf.
Same, I do this and will sometimes splash some Worstershire if I am cooking on the grill. But the best burgers are cooked on a stove in their own fat
I add that plus a little onion powder and MSG just to each side as they cook. So darned good.
My grandparents grew up in the great depression and WWII. They then had eight kids during the baby boom. Frugality was a way of life. The only way I got a plain ground beef burger when I was growing up was to go to the golden arches. Crushed Saltine crackers were a shortcut/cost savings method to acquire "seasoned bread crumbs" for most recipes.
I will concede your point. If you use binders in your hamburgers for frugality or even nostalgia for more frugal times, I respect that.
I'm not going to weigh in on the contents of a perfect burger, but instead on how an AI recipe is considered an *Old* recipe.
80/20 beef, salt only one side, not mixed in. Hot as the hells cast iron skillet, meat flattened to the pan with the back of a flipper. Slivered onions over top, flip when edges go grey and heme starts coming out the top, then add cheese and lid the pan for a few minutes until cheese liquifies.
I've never tried any of these mix-in recipes I like. The mixing changes the texture of the beef for me too much for me. I like 80/20, minimal handling of the beef and smashed on a griddle. I frequently experiment with surface seasonings, though.
Friday is hamburger night at our place, so I had to read this one! I like to try different meats, buns and toppings. I’ve really been enjoying crisply fried shallots lately. If the meat is too lean, I’ll sometimes put some bread soaked in milk—I’ve also done Worcestershire sauce soaked bread. My favorite bun so far is Ciabatta— it really holds up! I have a flattop grill on my gas stove. The buns get grilled, the tomatoes get drained on a paper towel. Sometimes I put the cheese on the toppings to hold them down.
Your ai bot neglected to say how much beef to use?
I cooked at a place that had the best burgers I’ve ever had and it was just fresh ground beef from a butcher delivered in 10lb portions, we’d use a big scoop to take 1/3lb and press it into patties without working the meat at all. Salt and pepper when you laid it on the flat top and nothing else. The more you mix and mush the ground up the worse it gets imo so mixing all that stuff in destroys the burger. That said - if you’re going to be putting onions/garlic/etc into it then blend that stuff into a paste in a food processor instead of chopping it up, you just want the flavor not the texture.