Home made hamburgers: What meat do you use?

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#1 Edited by lockwoodx (2532 posts) -

I like to mix my burgers with 3/4 ground Sirloin and 1/4 ground Pork. (sholder or boston butt)   
 
I mix the meat till the colors blend together and form them into patties. Then I sprinkle a little Lawry's seasoned salt on each side of the patty and let sit for 5-10 minutes to let the spices sink in. Set the oven broiler on low and cook them about 6 minutes each side. I know this is a cardinal sin but after each flip push down on them a tad. They are very juicy flavorful burgers and this helps keep them from being too juicy. (personal taste) Also you want to make sure the pork is done through. After 12 minutes is up toss a slice of cheese on, give it another 30 seconds, and you're done. 
 
Using pork for your fat instead of ground chuck adds some crazy flavor to the burger and a little bit on the leaner side too. Enjoy!

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#2 Posted by Mmmslash (2208 posts) -

I take 1/3 Sirloin, 1/3 Chuck, and 1/3 Lamb. It makes for the most delicious and lean burgers/meatloaf you ever will taste.

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#3 Edited by ztiworoh (910 posts) -

1/2 Sirloin, 1/2 Ground Round. Then I do a dry rub of smoked paprika, chili powder, cumin and dried mustard. 
 
Also - use your thumb to put a little divot in the middle, it will rise as it cooks but will make sure the burger cooks evenly and stays juicy 
 
Top with either carmelized onions and blue cheese, or coleslaw and bbq sauce

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#4 Edited by Mmmslash (2208 posts) -
@ztiworoh: The divot is a mighty fine trick! Where'd you learn it?
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#5 Posted by Jimbo_N (1475 posts) -

I'm guessing buying frozen burgers that you just heat up in your frying pan dosen't count? :(
Still its a burger that I'm making at home.

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#6 Posted by ztiworoh (910 posts) -
@Mmmslash: Learned that one as a kid from my great uncle who spent many years as a cook at a diner.
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#7 Posted by Mmmslash (2208 posts) -
@ztiworoh: Very cool, I learned it from my Grandmother, when I was a wee lad.
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#8 Posted by nickhimself (71 posts) -

98% fat free ground white turkey or better. So delicious. 
 
Whole wheat bun, lettuce, tomato, light miracle whip, mustard, pickle, ketchup... yum.

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#9 Edited by damnboyadvance (4180 posts) -

Ground meat. Something like that. It makes for delicious, juicy burgers whether you grill them or fry them on the stove.

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#10 Posted by lockwoodx (2532 posts) -
@Mmmslash: I've made burgers before with garlic rosemarry yogurt dressing , red onions, and cracked pita for the bun. It was very good but a bit on the dry side.
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#11 Posted by lockwoodx (2532 posts) -
@ztiworoh: Sweet tip I'll have to try it.
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#12 Posted by Skytylz (4125 posts) -

Just lean ground beef here, either 85% or 93% lean.

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#13 Posted by rdhddva (25 posts) -

I get in my car and drive to Sonic........wait, that doesn't count does it? oh well.

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#14 Edited by lockwoodx (2532 posts) -
@rdhddva: Don't worry I'll teach you how to handle a good piece of meat and make it sizzle. 
 
Edit: lol I love messing with my girl. It's one of the only ways she'll come out of lurking.
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#15 Posted by rdhddva (25 posts) -
@Buzzkill:  Just make sure its the full meal deal
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#16 Posted by JJWeatherman (14885 posts) -

Is it wrong that I don't like hamburgers?

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#17 Posted by Drewbs (2794 posts) -

Bison.

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#18 Posted by Romination (2831 posts) -

We get the meat that's over 95% fat free because my mom's a health freak. Then we add in Lipton onion soup mix and shredded cheese, right into the meat. Mix and cook and now i'm hungry

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#19 Posted by lockwoodx (2532 posts) -
@Romination said:
" We get the meat that's over 95% fat free because my mom's a health freak. "
Can you honestly call that meat?
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#20 Posted by Meltac (2008 posts) -

Fresh cow, that's it.

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#21 Posted by Romination (2831 posts) -
@Meltac: ...no.
in my world it would be maybe 50/50. Fat does add to the flavour.
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#22 Posted by lockwoodx (2532 posts) -

I think this week I'm going to experiment with some  Piedmontese beef. I've had it prepared at a very famous place near here and not only is it mind blowing but it's one of the only burgers I ever order pratically plain because fixins would ruin the flavor of the beef.

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#23 Posted by lockwoodx (2532 posts) -
@Linkyshinks: Entire turkey burgers are yummy but yeah i agree you don't mix beef with poultry unless it's some whack job asian cooking.
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#24 Posted by Coombs (3510 posts) -

Ground Moose,  With only a very small amount of both mustard and BBQ sauce then a very small amount of lettuce
If you have never had a moose burger you don't know how good a burger can be.

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#25 Posted by Trilogy (2963 posts) -

Fuck this thread. I'm hungry :(

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#26 Posted by MattyFTM (14772 posts) -

Just  beef mince. From the supermarket .

Moderator
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#27 Posted by lockwoodx (2532 posts) -
@Coombs said:
" Ground Moose,  With only a very small amount of both mustard and BBQ sauce then a very small amount of lettuceIf you have never had a moose burger you don't know how good a burger can be. "
Bison is as exotic as I've gotten. There is is this place near here that does a wild game sampler platter that has incredible spicy bbq bison meatballs. Burgers are also on the menu.
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#28 Posted by Coombs (3510 posts) -
@Buzzkill: Moose has a natural mild spicy flavor.
Only problem is it's illegal to sell moose meat, So you have to be a hunter or know a hunter to even have a chance.
Plus there are only so many moose hunting licenses given out each year.
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#29 Posted by lockwoodx (2532 posts) -
@Coombs: Interesting facts. I saw a recent episode of Bizzare foods on the travel channel where he went to alaska and to a butcher that deals in only moose. Any idea if that ban on moose is only in the lower 48?
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#30 Posted by Coombs (3510 posts) -

Actually I'm in Canada it could be legal in the US, Though I don't know of anywhere that sells it.
I'm pretty sure that you cannot legally purchase it though, Seeing as moose are not farmed therefore not government inspected which makes sales of the meat Black-Market only.

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#31 Posted by addictedtopinescent (3634 posts) -
@ztiworoh said:
" 1/2 Sirloin, 1/2 Ground Round. Then I do a dry rub of smoked paprika, chili powder, cumin and dried mustard.  Also - use your thumb to put a little divot in the middle, it will rise as it cooks but will make sure the burger cooks evenly and stays juicy  Top with either carmelized onions and blue cheese, or coleslaw and bbq sauce "
This man knows how to make a burger
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#32 Posted by ztiworoh (910 posts) -
@addictedtopinescent: Thanks for the high praise. Damn, now I'm hungry
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#33 Posted by ryanwho (12011 posts) -

The only time I mix is when my dad gives me venison. Otherwise its pure ground beef, cheap as it gets, and some Worcestershire sauce.

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#34 Posted by OverLord00 (173 posts) -

It's almost 10p.m. but dammit I want to fix a burger now.   DAMN YOUR BURGER TALK MAKIN' ME HUNGRY!!!!!!

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#35 Posted by BraveToaster (12636 posts) -

brontosaurus burgers

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#36 Posted by calidan777 (916 posts) -

All sirloin with some local honey bbq sauce mixed into the meat, good stuff.

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#37 Posted by MrKlorox (11142 posts) -

I ate a crispy chicken sandwich while reading this thread and am still hungry for beef. Where's my jerky?

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#38 Posted by lockwoodx (2532 posts) -
@Coombs said:

" Actually I'm in Canada it could be legal in the US, Though I don't know of anywhere that sells it. I'm pretty sure that you cannot legally purchase it though, Seeing as moose are not farmed therefore not government inspected which makes sales of the meat Black-Market only. "

Here is the episode where they make Moose. 
 
http://www.youtube.com/watch?v=RIvoY-Q06Mw&feature=related
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#39 Posted by ParanoidFreak (1485 posts) -

Pork/beef/bacon burgers. If you've never had one before stop posting and make one immediately.

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#40 Posted by lockwoodx (2532 posts) -
@ParanoidFreak: Bacon would have been overkill on my pork beef burger.
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#41 Posted by ParanoidFreak (1485 posts) -
@Buzzkill:  
How can you say no to something that unhealthy for you? 
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#42 Posted by TheGreatGuero (8882 posts) -
@JJWeatherman said:
" Is it wrong that I don't like hamburgers? "
Dude. It's not just wrong. It's totally heartbreaking.
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#43 Posted by Coombs (3510 posts) -
@Buzzkill: 
Jellied Moose Nose....    That's disgusting.
 
He's not at a store that sells moose,   It's a processing facility that cuts and cures meat brought in by hunters.
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#44 Posted by slantedwindows (282 posts) -

 http://lifehacker.com/5383922/make-your-own-shake-shack-burgers
 
</thread>

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#45 Posted by Hot_Karl (3321 posts) -

Just ground beef for me. 85% lean or less for a juicy burger. I'll season the patty before I cook it as well. I have had 93% fat free beef, and while it's ok (and it's actually pretty delish when you use it for Hamburger Helper), you won't have a naturally juicy burger as you will with a more fatty meat.

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#46 Posted by lockwoodx (2532 posts) -
@Coombs said:
" @Buzzkill:  Jellied Moose Nose....    That's disgusting.  He's not at a store that sells moose,   It's a processing facility that cuts and cures meat brought in by hunters. "
Another thing i did not know. Hell I live 20 minutes from canada. We need to grab a moose burger sometime.
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#47 Posted by HitmanAgent47 (8553 posts) -

I dare anyone to say human meat. Jk.

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#48 Posted by Red12b (9358 posts) -

Reconstituted apple pulp.

Mmm, appley,    

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#49 Edited by FesteringNeon (2266 posts) -

3 lbs 80/20 ground / grate 1 garlic clove into the meat before making the patties (4-5) / lightly sprinkle Lawrys, left over bacon fat, with a dash of McCormic Montreal Steak seasoning as you're making the patties. Drop a couple dashes of Olive Oil and place on grill, (or pan). If you're making them in a pan, place freshly chopped onions and mushrooms on top of the burgers while covering, this will keep the burgers moist, and draw flavor from the two. When you flip, make sure to lift the onions, but let the mushrooms fry until the 2nd side is done.  A real burger should have a great rub/spices, but not be doused in sauces. Keep that for afterward. Throw the buns in the pan for about 30 sec's  (very lightly buttered) for that extra crunch. Top burgers with either a sharp cheddar or my favorite (pepperjack) on top of the "steamed" onions, and re-topped mushrooms. Place 2 strips of maplewood smoked bacon (from earlier) then top either the norm -lettuce, pickles, tomato, mayo, ketchup, mustard etc..etc.  OR, topped with cheesy hashbrowns and an egg (slightly over easy)

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#50 Posted by gunslingerNZ (1992 posts) -
@ztiworoh: So the divot stops the centre from being undercooked I guess? Thanks for the tip!

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