How do YOU make burger patties?

[obscure/renegade]

what in the world

You leave @Twinsen alone lmao

 

[Stylerod]

Smash burgers: Nothing but salt

Thick burgers: Egg, worcestershire and plenty of Goya Adobo seasoning

 

[RotorBalls]

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?

 

[Perfect Speed]

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

 

[Downset]

Salt, pepper, smash

 

[Mercedes]

You’re indeed a monkey

 

[canning]

I take the patty out the bag/box, sprinkle it with seasoned salt, garlic pepper, put in air fryer for 10-12 minutes. Done.

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?

 

[T_Dawgg]

@T_Dawgg here's the song of your people

sounds delicious

have to serve it on a toasted bun with HEAVY mayo and a bit of yellow mustard

 

[skeletor25rs]

Step one- Spend dozens of hours in a deer stand in November-early January to stock the freezer with venison and pork…

 

[skeletor25rs]

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?

They think they need it to keep the pattie’s from falling apart, when all it really needs is more fat.

 

[BStork]

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]

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

 

[RotorBalls]

They think they need it to keep the Pattie’s from falling apart, when all it really needs is more fat.

Even when I use refrigerated lean beef I don't have an issue with it falling apart.

 

[Twinsen]

what in the world

Mad Genius!

You don't ball up your meat?

And by regular ground beef, I meant like that's just in the package. Not patties that are already pre...pattied.

 

[KingOfBabTouma]

I use 75% very lean beef and 25% somewhat fatty lamb, form patty, salt, garlic salt and black pepper.

 

[infinite97]

I don’t.

 

[skeletor25rs]

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.

 

[BStork]

Do NOT salt the meat before smashing. It kills the texture.

 

[sully42]

I hate when people make meatloaf burgers...shit tastes nasty. I def don't want an onion burger either.

The onion goes on the burger if you so choose.

 

[cASe SenSiTive]

Step one- Spend dozens of hours in a deer stand in November-early January to stock the freezer with venison and pork…

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.

 

[PleaseEatSomeShit]

Bubba burgers and msg/s+p

 

[Alias]

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.

 

[TheRightToRemainSilent]

like this

and if you're not, you're fucking up

 

[Rucktardo Montalbán]

We picked up some premade wagyu patties at HEBB since we were camping last weekend. Rarely eat beef at home.

I really like beef rarely too, but with ground, usually at least mediumly.

 

[skeletor25rs]

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.

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.