How do YOU make burger patties?

Perfect Speed

Software and Cars
OT Supporter
Apr 8, 2006
27,113
PHL>ABQ>SEA>CLT
God damn so many meatloaf lovers itt. How shitty is your hamburger meat that you need to mask the flavor and add all that crap?

I use local cows/butcher meat, I don't always make firecracker burgers but I posted the recipe when I do.

Otherwise I just do some pink salt and cracked pepper
 

canning

Super Moderator
Oct 31, 2001
55,575
I take the patty out the bag/box, sprinkle it with seasoned salt, garlic pepper, put in air fryer for 10-12 minutes. Done. :dunno:

There's only been ONE time I actually used regular ground beef and balled em up or whatever. Don't care enough to do all that.
Regular ground beef? And what's that supposed to mean?
 
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BStork

Suck My Beak From The Back™️
OT Supporter
Apr 28, 2007
39,496
Bread crumbs?
Egg?
Onion?

Wyd?
80/20 beef.

Make into ~4 oz balls.

Put ball in hot pan, smash thin, season. Cook until good crust is formed, flip, season, cheese. Cook for a few minutes further, put on bun, eat.
 

Sp33dealer

Bully Troll Crew
Aug 3, 2005
51,886
DFW
These days I ain’t got a lot of time to cook how I want and grind my own

I just buy the grass fed frozen patties and call it a day. Sprinkle on some Montreal seasoning

Yes freshly ground beef is the way to go
 

skeletor25rs

It feels like real butter
Jan 26, 2001
30,329
NBTX
These days I ain’t got a lot of time to cook how I want and grind my own

I just buy the grass fed frozen patties and call it a day. Sprinkle on some Montreal seasoning

Yes freshly ground beef is the way to go
We picked up some premade wagyu patties at HEBB since we were camping last weekend. Rarely eat beef at home.
 

Alias

OT Supporter
Dec 1, 2004
17,995
NorCal
80/20 or 85/15 + various seasonings, although Cattleman's Trail Dust is my favorite. Nothing but rub added to the meat.

Pellet grill @ 425 until 155 degrees internal temp.
 

skeletor25rs

It feels like real butter
Jan 26, 2001
30,329
NBTX
:werd:

No wild pigs up here though. I usually mix in beef fat or bacon from a pig farmer I know.
Mix it 70/30 and season with tony chacheres. Fry in cast iron. :yum:
I don’t mix wild pork with anything.
I did 85/15 venison/beef fat this time. We don’t make burgers at home much.
 

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