Comments on: Worlds Best Hamburger Recipe

By: Pyke00000

Pyke00000 — Mon, 15 Mar 2010 14:42:50 +0000

Before all the seasoning, however much hamburg you use place into a big bowl that you can manhandle it. For every pound and a half of hamburg, dump in half a bottle of barbeque sauce. I prefer Sweet Baby Ray’s Award Winning Barbeque Sauce. Keeps the meat moist and full of flavor. Then follow up with Dad’s best hamburger recipe and it might just be the best hamburger recipe

By: JP

JP — Wed, 24 Feb 2010 12:23:57 +0000

My patties always come out a bit dry. The Montreal seasoning provides the kick that I am looking for but the “juicyness” is what’s missing.

Might be the kind of meat I have (I did not use ground chuck).

By: Beth

Beth — Mon, 18 Jan 2010 00:58:04 +0000

I use Montreal seasoning in my burgers. However, instead of soy sauce, I use Worcestershire sauce and add minced SWEET onion. After putting the burgers on the grill, I also sprinkle another seasoning, Spike, on them. I get Spike from my local grocery store. It has 39 different ingredients in it and I put it on all meats. It brings out the best flavor in any meat. You can read more about Spike here: http://kalynskitchen.blogspot.com/2005/09/spice-up-your-low-carb-diet-glories-of.html.

By: Scott

Scott — Thu, 14 Jan 2010 16:33:05 +0000

I have been using Montreal seasoning on my burgers for years!! Throw in an egg per lb of beef, it keeps them tender and together on the grill, a little minced garlic and some minced onions and then they are perfect!. Everyone always compliments my burgers and actually request them every summer!!

By: BluegrassBaobab

BluegrassBaobab — Thu, 26 Nov 2009 03:48:03 +0000

Always on the lookout for a new way to do a hamburger I came across your website because of the title of the post. I have to admit after I looked at the recipe and the comments I thought this will never work. No onions, egg or bread crumbs to bind the patty together? Nevertheless, I ploughed ahead to give it a try. Afterall, I was surfing for something different to make.

I changed the recipe slightly. Instead of soy sauce or Worcestershire sauce as some suggested, I used a Marsala sauce made from porcini mushrooms and truffels. Wanted to introduce a mushroom flavor. Secondly, I grilled it a little longer (personal family taste.)

Verdict: I should never have doubted you. Certainly one of the best hamburgers I have ever eaten. And the family agreed. The texture was fantastic and the burger was very juicy and tasty. Thank you for sharing the recipe.
BluegrassBaobab´s last blog ..This Is It Is Worth It

By: Jason

Jason — Tue, 24 Nov 2009 00:44:01 +0000

This recipe isn’t anything special at all.

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.