How do YOU make burger patties?

[FlyNReeLow]

Shit, whatever, that looks bad ass and that surface would probably take a diamond to fuck up.

that does look legit, and reminds me i need to re season my comal.

 

[pilgrim]

Mix of Worcestershire, red wine vinegar, chopped onions, Italian breadcrumbs and cheese. No salt and pepper since it’s highly seasoned already.

Make patty 3/4in, pan fry until it hits 180-190 internal. Don’t undercook ground beef, we are still in the panademic. Ketchup, mustard and a1 mixed as a burger sauce. Viola

 

[HoodRich]

some brown sugar and worcestershire sauce

 

[TheEvil1]

Mix of Worcestershire, red wine vinegar, chopped onions, Italian breadcrumbs and cheese. No salt and pepper since it’s highly seasoned already.

Make patty 3/4in, pan fry until it hits 180-190 internal. Don’t undercook ground beef, we are still in the panademic. Ketchup, mustard and a1 mixed as a burger sauce. Viola

this is a fucking meatloaf

 

[digital jello]

Mix of Worcestershire, red wine vinegar, chopped onions, Italian breadcrumbs and cheese. No salt and pepper since it’s highly seasoned already.

Make patty 3/4in, pan fry until it hits 180-190 internal. Don’t undercook ground beef, we are still in the panademic. Ketchup, mustard and a1 mixed as a burger sauce. Viola

A- troll. Had me til the pandemic line

 

[nine]

Mix of Worcestershire, red wine vinegar, chopped onions, Italian breadcrumbs and cheese. No salt and pepper since it’s highly seasoned already.

Make patty 3/4in, pan fry until it hits 180-190 internal. Don’t undercook ground beef, we are still in the panademic. Ketchup, mustard and a1 mixed as a burger sauce. Viola

I like to microwave after frying just to make sure the inside got cooked enough

 

[Rucktardo Montalbán]

After calling in the morning to reserve it, I start with $1.99/lb ground steak trimmings, leftover from the butcher cutting steaks. It's a random blend of ribeye, sirloin, filet, tbone, and porterhouse, because that's all they sell there.

Salt and pepper, always. Maybe garlic powder. Sometimes just Montreal steak seasoning. I like variety and cook most of my stuff differently from time to time.

I don't like to mix spice or whatever into the meat, because working it enough to distribute the spices evenly hurts the texture of the final product. It makes them tighter and harder.

Guess my best tip is make friends with a butcher.

 

[Jon91SE]

After calling in the morning to reserve it, I start with $1.99/lb ground steak trimmings, leftover from the butcher cutting steaks. It's a random blend of ribeye, sirloin, filet, tbone, and porterhouse, because that's all they sell there.

Salt and pepper, always. Maybe garlic powder. Sometimes just Montreal steak seasoning. I like variety and cook most of my stuff differently from time to time.

I don't like to mix spice or whatever into the meat, because working it enough to distribute the spices evenly hurts the texture of the final product. It makes them tighter and harder.

Guess my best tip is make friends with a butcher.

Or just

 

[ashzero]

salt & pepper

cooked in a bit of avocado oil, grass fed butter, clove of crushed garlic and slice of onion in the pan

top it with cheddar, mayo and grilled onions 🤌 no bun

 

[vr6vdub]

Fresh ground, cast iron, homemade bacon, avocado, chive cream cheese

 

[Rucktardo Montalbán]

Or just

Are those actually any good or are you just fucking with me lol