It's National Hamburger Month! Whatcha Making?

Avatar for ubergeek
Community Leader
Registered: 09-23-2010
It's National Hamburger Month! Whatcha Making?
6
Thu, 05-15-2014 - 1:13pm

I did not know it was National Hamburger Month, but now I'm on a mission to make a hamburger from scratch. My husband makes his but I'm not fond of them (he uses Peter Luger in them, and I'm just not a fan). I did a quick search and saw this one, and I think I'm definitely going to try it!

http://www.kitchme.com/recipes/juiciest-hamburgers-ever

Here's the photo...

 

Avatar for sabrtooth
iVillage Member
Registered: 12-03-1999

The recipe looks great, if you're making meat loaf...  I have to say, I've been making burgers most of my life, and my favorite, just like Jimmy Buffett says, is "...a big warm bun and a huge hunk of meat...".   Simplicity at it's finest.  Cheaper cut for flavor, and higher fat for juiciness, since you do want to cook ground meat at least medium well to kill the bugs that were mixed inside.  Ground round will give you a hockey puck.  Anything higher than 20% fat, on a grill, will turn into a flamethrower, and leave your burger charcoal on the oputsidem, and raw inside.  I use 85% lean ground chuck, and I either have the butcher grind it for me, or buy "ground from STORE GENERATED TRIM ONLY".  Which means it was ground on premisis, from the bits left from cutting the steaks and roasts, and has NO PINK SLIME. 

I use a just under a half pound of meat per burger.  Don't handle it too much when you are forming the patty, as that toughens it.  (Same thing for meatloaf, and meatballs)  I just form a rough patty, then used the bottom of a plate to flatten it to about 3/4 inch thick.  It will shrink, and remember, you want the middle done without having to burn the outside.  You do NOT want a rare burger.   If I'm ordering a burger out, I'll get the cheese, bacon, onion and whatnot mixed into the meat before cooking.   At home, it all goes on at the end.  Ketchup, Hellman's mayo, cheddar or blue, romaine, tomato in season, and a thick slice of sweet onion, like Walla Walla.  Heaven on a bun.  And during the summer, a cold bottle of Sam Adams "Porch Rocker" makes a nice chaser. 

Avatar for imawhoot
iVillage Member
Registered: 08-23-2012
Fri, 05-16-2014 - 11:25am

I'm not sure about the breadcrumbs, but the evaporated milk has caught my attention. 

I've been wanting to try some filled burgers, like this: http://menumusings.blogspot.com/2012/12/caprese-burger.html (I personally love anything caprese, lol!). 

 

iVillage Member
Registered: 01-16-2013

Meatloaf?! I think it looks like an incredible burger and I definitely plan on giving it a try.

Community Leader
Registered: 02-27-1999
Fri, 05-16-2014 - 3:09pm

I grind my own burger from whole roasts.  I know that way, what I'm getting and it stays fresh in the fridge longer.  I can add seasonings and bacon fat to the grind for something different. 

I'm wanting to make a salmon burger soon.  As for the stuffed burgers, YES!!!

Photobucket
Community Leader
Registered: 10-22-2001
Sun, 05-18-2014 - 11:52pm

Yummy!
My ds and I had hamburgers tonight!
My dd loves making them from scratch.
They ALWAYS helped when they were younger making them, part of the FUN...;)...

Nightangel
Community Leader
Registered: 10-22-2001

Salmon Burgers, sounds delicious. As a kid my Mom made home-made fish cakes...

Nightangel