Your fav home made beef burger recipe.

gr8dlr wrote: ↑ S&P or you call it meat loaf patty.

This.

No eggs or bread crumbs.

I just take medium ground beef and directly form patties (with as little manipulating as possible), sprinkle salt and pepper and cook. Don't mash it all together and mix in a bowl, then make a ball and then flatten it out... that ruins the texture.

cRaZyRaVr wrote: ↑ Plain been

I usually prefer Beef.

or mix-ins? Lets hear it.

That's a meatloaf.

My favorite and quickest way to cook a burger is to take 2 oz ball of ground beef and smash it into a hot cast iron pan. Season with salt and pepper, flip add cheese and it's done. Grilling burgers just aren't as good anymore.

I grind 50/50 pork and beef to get to around 30% fat. Pictures in the BBQ thread. In saying that though I have also done burger/dogs (hot dog and stuff wrapped in hamburger) but my favourite is beer can burgers. Not for the faint of heart. Hamburger wrapped in bacon stuffed with grilled onions and cheese. Mine were the ones with blue cheese. Defibrillator not included.

raymondly wrote: ↑ I grind 50/50 pork and beef to get to around 30% fat. Pictures in the BBQ thread. In saying that though I have also done burger/dogs (hot dog and stuff wrapped in hamburger) but my favourite is beer can burgers. Not for the faint of heart. Hamburger wrapped in bacon stuffed with grilled onions and cheese. Mine were the ones with blue cheese. Defibrillator not included.

Lol this man made a hot dog burger!

Smash Burger, but smash before cooking, do not smash in the pan. Take 4-6oz ground beef (80/20 mix), form a meatball, place between 2 sheets of plastic wrap or parchment paper and smash it down on the counter using a dinner plate. Press down hard. Burger should be about an 8th of an inch thick. (it will thicken up once cooked) Heat up cast iron pan (use a cast iron instead of non stickpan as this gives the best crust). Lightly oil pan if desired, but not necessary as the rendered fat will make it non stick. Once pan is hot, turn down stove to med high. Place burger into pan. Season the raw side. I usually use seasoning salt but plain salt, or steak spice works as well. Cook for 1.5-2 minutes. A nice crust should form. Flip. Don't season the other side or it will be too salty. Cook for another 1.5-2min. Done.

I also love just taking the ground beef form into patties then season with salt and pepper before throwing into a skillet. Usual favourite toppings are caramelized onions, fried egg, and gochujang.

I posted my burger recipe in the past and was told it was meatloaf. I have since switched to the pure beef patties from Costco (fresh, not frozen). Just add salt, pepper and a splash of Worcestershire. I still like the flavour of my "meatloaf" patties but the family like the larger plain burgers.

very finely minced onion
fresh ground pepper
worcestershire sauce
hot sauce
dash of soy sauce
dont over work. Keep the patties as loose as possible

Minced onion, blk pepper, Lea and Perrins sauce, garlic powder, and the old 1970's Lipton's onion soup mix. Sometimes old style is the best style.

My parents were a bit Canadian-culture challenged so for burgers my mother would make meatloaf-style things in a pan and make a gravy out of the fat that came off of them ("Bouletten") There are a few different standard ways of making them but a beef-pork mix is common and tourtiere-like clove spicing is one variation. I'd fake like they were hamburgers but most of the time there was only rye bread or buns in the house and it sucked. Never had a Big Mac until I moved out, and then there was no looking back from just meat, salt and pepper.

Veggie burger or Beyond Meat burger all the way... Except for the hamburger I had in Galway, Ireland a few years ago that was made from ground beef from the shoulder of a cow and then seasoned only with salt and pepper. So delish.

Very fine cut onion and garlic, salt and pepper.. then onto the pellet grill. Had some tonight, delish!!