Comments on: Worlds Best Hamburger Recipe

By: John Phoenix

John Phoenix — Wed, 21 Oct 2009 00:57:34 +0000

“Chuck” is a better cut of meat they grind for ground beef. Tastier. Yes Do get the 20% fat. You really can’t cook a good burger without the fat no matter how you season it.

The fat serves to help cook the meat, keep it moist and adds flavor. If you think a lesser fat content is better you are just being fooled. Once the meat is heated enough the fat melts and runs out of the meat. The same burger will retain the same amount of fat content if you cook it with 10% fat or 20% – ( but 20 cooks the meat better) it matters not as long as you drain the burgers well before making the burger. You should do this anyway because this is called ‘resting’ and helps to evenly distribute the flavorful juices.

I like to get my pan or flame really hot then sear the outside of the burger a bit – a little charred for flavor – on both sides first, then continue cooking flipping the burger until its cooked to my linking on the inside, cooking it kinda fast. This helps add flavor and seal in juices. It takes practice to get this down right for your size burger and flame size but the Cajuns here in Louisiana swear by it.

By: bubbs

bubbs — Thu, 13 Aug 2009 02:21:19 +0000

ive used soy sauce and lipton onion soup mix and all kinds of other ingredients but i still cant seem to get any good flavor in my burgers others used the lipton mix and there wonderful hamburger mixed with ground steak or just ground steak mmm can anyone tell me what im doing wrong to get flavor

By: The Las Vegas Critic

The Las Vegas Critic — Fri, 07 Aug 2009 00:14:22 +0000

Breaking down protein has nothing to do with making a burger juicy. The fat is what makes it juicy.

By: cameron b.

cameron b. — Tue, 14 Jul 2009 07:46:34 +0000

If u like one of my recipes please let me know im doing a good job I’ve tried a lot of things to get them just right so any critisim is accepted good or bad

By: cameron b.

cameron b. — Tue, 14 Jul 2009 07:37:07 +0000

Um as for red meat worcestershire sauce is tops because it breaks down the protien in the meat making it juicy and tender which is the viniger in it im thinking of cuting some viniger into soy sauce for the flavor and the effect with my trusty montreal seasoning on my next batch of burgers but keep in mind salt will dry your meat out so u should try to keep clear of salty rubs but montreal has a good balance as for turkey burgers cambells soup makes little dry soup packages and the onion soup is an excelent seasonin for turkey burgers I promiss u that when I cook beef patties I usualy take a whole white onion poke holes all over soke it in water and then throw it into the flames it really sticks to the burgers with the patties I massage the worcestershire sauce in let stand a few hours and then rub a small amount of montreal seasoning in so as not to dry it out then I sear both sides of the patty on high for about 30 seconds or untell slightly grey then lower the temp and slow cook for about 5 mins per side on med-low temp it makes for a well seasoned juicy burger every time I make these or my turkey burgers people give me 2 thumbs as high up as they can go while they grasp their burgers in both hands

By: UC

UC — Thu, 02 Jul 2009 00:15:02 +0000

Just tried this per the recipe and my wife gave me ‘the glare’…”what is in this?!?” … needless to say, I am going to go back to Worcestershire sauce and Montreal seasoning…that’s the way to go…hands down…unless you are inviting some oriental friends over for a barbeque and want to make them feel at home w/ Soy Sauce in their American 4th of July hamburger!

Sorry… :-(

By: Veijones

Veijones — Tue, 30 Jun 2009 02:52:49 +0000

A 50-50 mix of worchestishire & soy sauce mixed with the Montreal is our favorite burger mix. The soy – worch mix is a very good steak marinade, too.