Hamburger patties. Big difference?

Question

How do good burger restaurants get their burger patties so much better?

I've tried dozens of recipes from books and the internet, but none have come close.

Answer 1

Grind your own meat. You can use a food processor if you don't have a grinder, it works very well. Add the seasoning you like best, shape your patties and grill them. Try not to overhandle the meat or it will be tougher. Just enough to mix your ingredients and shape. Don't smash them with the spatula while you are cooking them, or they will be tough and dry. Try to cook them so you only have to flip them once. You will notice a BIG difference in grinding the meat yourself. You don't need organ meat or anything like that. A mixture of chuck and sirloin work very well.

Answer 2

Probably the basic ingredient, the grade of meat for meat burgers. Some good burger places get the highest quality.

I am a veggie burger eater and the quality in those comes from recipes that are revised and revised until they come up with something that just tastes great (and like the meat burgers I remember). Lick's Nature Burgers in Canada ....can't beat them.

Answer 3

I have never had a burger at a restaurant that was better than a hand packed burger cooked on a charcoal grill. You just have to experiment with the spices before you get the taste you want.

Answer 4

It's because your not using organ meat from the cow or bull. They use things like tongue, beef heart and other higher fatty organ meat in theirs. However, There are a few stores out there that sell burger patties with some tongue and beef hearts.

I hope you don't have a queasy stomach now that the truth be known.

Answer 5

I worked at a restaurant owned by a former butcher. He would get the best deals on meat and grind it himself. These half pound burgers would have filet mignon, sirloin, chuck, all sorts of fat...you name it. That is probably how your better restaurants do it. Also, let the good meat speak for itself. It is not about adding a package of onion soup to crappy meat.

Answer 6

I am a professional cook. We order our chopped meat by fat content, 2%, 15% etc. That and the cut you use as well as the the cooking method such as grilling or searing or whatever. But mostly it has to do with the fat content.

Answer 7

It all comes down to the quality of beef used. Your best choice is USDA Choice ground serloin. Also the beef needs to be "aged" and then lightly salted and peppered and brushed with seasoned oil or butter prior to grilling.

Answer 8

it's all about them being proffessional chefs and the right timeing, the mixture of herbs and spices. there's things chefs do to add personal touches that they don't tell u in cook books

my food never turns out ne good either

Answer 9

good seasoning and marinade and they definitely grilled the patties versus frying it...

Answer 10

They grill instead of fry.