How do YOU make burger patties?

[couchlock]

idgaf as long as its grilled

flat topped burgers r the WORST

@canning

racking up alot of bans ITT

 

[thegooch]

like this

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

who is fuck got a deli slicer in their house?

 

[thegooch]

Sean Brocks Crust burger at Joyland in Nashville is the best burg I've ever had.

https://www.eatjoyland.com/uploads/1/3/5/7/135762305/s483853951483300422_p12_i2_w6282.jpeg?width=1200

 

[FlyNReeLow]

who is fuck got a deli slicer in their house?

lots of people actually.

 

[CitznFish]

who is fuck got a deli slicer in their house?

The real question is, "who doesn't?"

Slice your meat so thin there is no place for the flavor to hide

 

[RotorBalls]

like this

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

Don't invite people over for burgers if you cook them like this. There should be a disclaimer for parties on how people cook burgers so you can choose to eat before you go. I'm fine with a thick burg or a smash burg, but keep the toppings on the side. I'd rather eat some bullshit frozen patties

 

[SlickStick]

Ground beef
Salt
Pepper
Montreal Steak Seasoning
Egg - 1 per pound
Bread Crumbs
Make into patties
Cover and let soak in worcestershire sauce
Grill
Top with bacon cooked crispy and sautéed peppers/onions
Melt pepperjack cheese on top to hold it all in
Sweet Baby Rays BBQ Sauce slathered on toasted onion or brioche roll

 

[FlyNReeLow]

Ground beef
Salt
Pepper
Montreal Steak Seasoning
Egg - 1 per pound
Bread Crumbs
Make into patties
Cover and let soak in worcestershire sauce
Grill
Top with bacon cooked crispy and sautéed peppers/onions
Melt pepperjack cheese on top to hold it all in
Sweet Baby Rays BBQ Sauce slathered on toasted onion or brioche roll

no need for bbq sauce on a burg.

 

[cyclaptor]

who is fuck got a deli slicer in their house?

I sure do. I mainly use it for slicing blocks of cheese. I just replaced my old one this week.

 

[Newt]

Marinate 50/50 beef in milk on counter over night, then mix in full cloves of garlic and bay leaves before baking at 425 for 6 hours.

 

[SlickStick]

no need for bbq sauce on a burg.

Well that's how I like it... unless it's stuffed with jalapeno cream cheese or something like that.

 

[wizurd]

Marinate 50/50 beef in milk on counter over night, then mix in full cloves of garlic and bay leaves before baking at 425 for 6 hours.

 

[talontsiawd]

We have this machine that makes them for us, perfect 1/4lb. But then again when you are making a crap ton because you butchering two cows for the family... Have to find a red neck way to speed it up. This hooks to an air compressor. .

 

[wizurd]

We have this machine that makes them for us, perfect 1/4lb. But then again when you are making a crap ton because you butchering two cows for the family... Have to find a red neck way to speed it up. This hooks to an air compressor. .

Good thing they used a bare hand instead of using the wax paper they were putting them on anyway

 

[Colleen]

Normally shallot, egg, panko

 

[[paradox]]

Normally shallot, egg, panko

+ salt, pepper, garlic, and dijon mustard

 

[TheRightToRemainSilent]

who is fuck got a deli slicer in their house?

Ever heard of a mandoline slicer?

You can get one on Amazon for less than $20 and slice onions that thin with it. Also good for lots of other things.

 

[talontsiawd]

Good thing they used a bare hand instead of using the wax paper they were putting them on anyway

You would really be disappointed to see the guy smoking running the meat grinder or the dogs walking around in the garage then.

 

[Sphygmo]

@Twinsen still reeling over that horrific post u made itt

 

[Mariner]

My father in law taught me to mix in an egg to make them stick together, and so they don't stick to the grill as easily. I do that when I'm cooking on the grill. But most of the time I just make a ball and smash it on the flattop.

 

[PleaseEatSomeShit]

college ftw/ftl

unsophisticated taste buds in this house

 

[Cold Brew]

You guys ever slather mayo on it BEFORE cooking? Next level crust

 

[DasVWBabe]

who is fuck got a deli slicer in their house?

I'm with you. Mandoline/food processor is just fine.

 

[GonadWarrior]

what the fuck is that?

a filet mignon on a bun?

I don't make them nearly that thick bc fuck that, but I'm at a loss reading this thread and all the xyz bullshit people put in meat when a good mix and salt+pepper is plenty

 

[mollywhop]

freshly ground, lightly patted into shape unless smash burger in which case relatively tight ball before smashing, heavy salt on both sides if thick or one side if smash burger. Possibly some fresh pepper towards the end but usually just salt