How to make the perfect burger?
 

I've been struggling to grill a burger to my satisfaction of late. I want the meat infused with the taste of barbecue sauce, perfectly charred, around 3/8" thick, flat, and it has to have a good texture. Last week I mixed a small portion of hamburger meat with sauce, flattened it into a patty, and sandwiched that between two layers of normal hamburger meat (so that none of the sauce touched the grill). I thought that was a good experiment, but it didn't work - the inner portion had a different, mushier texture than the top and bottom and it was disgusting.

Saw this on the Telegraph site today. Guy says to mix 50% rump, 25% short rib, and 25% brisket. I wouldn't want his sauce, but maybe this is a good idea. I have a number of off-the-shelf sauces I would use instead (Gates, Joe's, and Q39).

Thoughts on his technique?

http://www.telegraph.co.uk/food-and-...st-bbq-recipes

Sous Vide fresh 80/20% patties for 2 hours. Remove, Drain and Dry.

Place burgers on a hot, raging charcoal fire for about 1 minute each side or to your own char-level-liking (Weber type grill).

Make a boat out of aluminum foil. Place a huge amount of smoked Gouda on your choice of bun/bread. Put bread in foil boat. Place on grill to melt.

Eat. Drool.

His meat mix does sound interesting, though.

If you can get a mix of short rib and brisket that would be great. Mix in a little of your sauce but don't overwork the meat. Form patties larger than you want --there will be shrinkage. Make a dimple in the center of the patty so you the burger doesn't ball up. Make the burger loose rather than pressed down. Refrigerate. Heat grill to high. Oil and clean grates. Season with salt and pepper. Brush lightly with sauce on each side and throw on the grill. If the sauce has lots of sugar start with a lower heat. Cook about 3-5 minutes per side. Let rest at least 5 minutes.
Whatever you do DO NOT PRESS DOWN ON THE BURGER while cooking!!
Short rib and brisket are very flavorful cuts of meat...I wouldn't over power with sauce.

Buy meat.
Ask Mrs Clint Bint " what time's dinner and any chance of a cold beer while I'm waiting ? " :D
However I did ask for her recipe for this thread and she said fried onions,garlic powder,flaked chillies,salt and pepper with the meat and after forming them into patties - bake or grill them.
I'm not a big fan of outside BBQ.

Wonder if she puts any eggs or bread crumbs in? When I put a lot of seasoning like that they tend to get mushy on me.

Sous vide sounds good except I don't have that equipment. I seem to recall we had a thread on the subject maybe three or so years ago.

Last night I grilled a Venison burger. Was just too strong for a burger, in my opinion.

eggs or bread crumbs in ground meat=meatloaf, not a burger.

I usually get some ground beef (85% lean) and add minced onion and/or garlic, salt, and pepper. Form into patties and grill.

Now I'm hungry.

I love venison burgers, but they're sure not hamburgers. Much the same thing with lamburgers.

I mince (grind in the US) my own mix of 75% Rump to 25% Brisket. Sometimes I throw a couple of slices of smoked bacon into the mix. Add salt. Form into loose patties, get rid of the air using the "throw onto the worktop" technique. Make a centre dimple. Cook on BBQ or hot cast iron pan.

No egg. No breadcrumbs. No sauce.

What do you use to grind the meat...sounds like a good blend especially with the bacon.
I prefer to keep my burger a bit "loose" as opposed to getting rid of air. I have always thought that it gives the juices a place to accumulate.
I think no bread or egg should be assumed for any serious burger maker.

I use the grinder attachment on my Kitchenaid mixer. Semi-freeze the meat once cubed, trimmed of any obvious gristle. If there's space in my freezer, the grinder goes in as well to chill before use.

^^^
I like your style.

Cut the steak in cubes, frees for 20 minutes and pulse the food processor, till the meat rolls like a dough ball...I throw in bacon, and some hot sauce...salt and pepper..


Roll in 4 ounce balls and shape in patties,

Emboldened by this thread I had a go myself last night - to great acclaim from Mrs Clint Bint and the family even though I say so myself.
Minced Hereford beef,dried cooked onions,crumbled black pudding,grated cheese,crushed garlic and chillis all mixed together in a bowl then laid out in lengths on a tray and baked in the oven.
Then cut into thin strips and fitted into one long French stick lathered with ketchup and mustard before being cut.
Served up with peri peri fries.
Sort of burger-ish.

The other day I was at Hawksmoor and had, what was to my taste, practically the perfect burger. Wondered how in the world they did it and found the recipe online - looks like they mix a little bone marrow in.

http://www.telegraph.co.uk/foodanddr...ic-burger.html

I was at Whole Foods yesterday and they were sampling their beef/bacon blend of ground beef. It was delicious. Maybe not as good as Man pax but I don't have a grinder to do my own. Not cheap but it's Whole Foods.

The perfect burger requires a high quality beef patty. You don't want to mix anything into the beef patty because that changes the chemistry of the meat which requires you to mess with the cooking.

Your better cuts of beef will make a better beef burger. It's okay to use NY Strip or Filet Mignon and have it ground at the butcher shop. Make it into 1/3 pound patties and put a divot in the middle so it doesn't plump up round while grilling. Salt and pepper only and allow the patties to sit out on the counter for 30 minutes while the grill heats. High heat open flame, charred to medium rare. Fire is good. Never squeeze or squish the patty. Let it char in fire on each side for 2-3 minutes only flipping once then remove and allow to sit a few minutes under foil as it continues to cook through.

Grill the buns.

Everything else is left up to you.

IMO filet mignon is way too lean and even most NY strip is as well. I also cook the burgers straight from the fridge. I found that when I brought them close to room temp first they would be too well done when I got a good char. I like mine rare. I do allow to sit after they are cooked though.

I was only suggesting the two beef cuts as an example of what you can use. For me beef chuck at 20% fat is good. And by the way, I rely on Alton Brown are a lot of my cooking strategies. And trial and error. :-)

What is your preferred beef cut?

Chuck is good. I think my favorite blend is brisket and short ribs but since I don't do my own grinding I am at the mercy of the butcher for that. They usually require a large quantity to do it. Sirloin adds a good beefy flavor to a mix too. I really liked the flavor the bacon gave to the burger I tried at whole foods. ..I might have to buy some and try at home.