How do you build the perfect burger?

Question

Like the Beef commercial says, most men believe they have mastered the art of the grill and can create the perfect burger. I'm interested in what you believe makes the best burger. What type of meat? Bun? What blend of spices and seasonings? How much time to cook? Gas, charcoal, wood? Which condiments, how much and in what order (if any of that matters)? Let me know how you build your ultimate home-made burger.

Answer 1

The Perfect Burger
Here are the ingredients & the instructions to make the perfect burger! Although it may not be the healthiest, use medium ground beef for moistness & flavour. The leaner varieties produce burgers that are drier with a denser, tighter texture. Don't use previously frozen meat as juices are lost during defrosting. If making ahead, cover with plastic wrap & refrigerate for no more than a day. Enjoy!
4 servings 30 min 15 min prep

BURGER
1 egg
1 teaspoon mustard (regular or Dijon)
1 teaspoon Worcestershire sauce
1 small onion, finely grated
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb medium ground beef
FLAVOUR PERK STIR-INS
1 tablespoon creamy caesar salad dressing or Greek salad dressing
1 tablespoon chopped sun-dried tomatoes
1 tablespoon sour cream or yoghurt
1 tablespoon grated fresh lemon rind or lime rind
1 tablespoon grated gingerroot
1 tablespoon ketchup or barbecue sauce
1 teaspoon lemon pepper
1 teaspoon curry powder
1 teaspoon dried oregano or dried thyme or dried rosemary
1 tablespoon fresh herbs
2 teaspoons cajun seasoning
1 teaspoon sesame oil
1 teaspoon teriyaki sauce or hoisin sauce
1 fresh jalapeno or pickled jalapeno pepper, chopped

Lightly oil grill& heat BBQ to medium.
Whisk egg in a bowl& add next 6 ingredients.
Add any of the “stir-ins” that appeal to you.
Crumble in beef& using your hands or a fork, gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.
An instant read thermometer should read 160F.
Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
Tuck into a warm crusty bun& add your favourite toppings.

Answer 2

The secret is to start out with the best cut of meat you can possibly buy such as Angus sirloin and grind your own hamburger. Trim off most but not all of the visible fat because you will need a little fat to hold the meat together. Using the pulse cycle on your food processor, grind the beef, but be careful not to overprocess the meat. You want a good texture -- not too coarse, not too fine.

Lightly season the ground beef with freshly cracked pepper, several cloves of minced garlic, one finely chopped green onion or a little chopped scallion, and a dash of Worchestershire sauce. (Omit the salt for the moment, since it can toughen the meat.) Mix together LIGHTLY -- again, do not overmix.

Form into patties, and here's the secret to a really juicy, tender burger: put two or three small ice chips in the center of each burger. It will keep the meat moist and tender as it cooks. Put the burgers in a meat basket so that you can turn them easily, and grill over hard-wood coals such as hickory. Turn often to brown evenly, and make sure to watch for flares since fresh-ground meat is very apt to drip.

When the burgers are almost done, toast the cut side of some Kaiser rolls over the coals. Serve on the rolls with your favorite condiments, and now's the time to pass the salt if needed.

For those who love cheeseburgers, experiment with different kinds of cheese besides American: a sharp Cheddar or a few crumbles of bleu cheese perk up a burger. Smoked Gouda is also good, and so is Provolone.

Answer 3

Here is the best burger by far.. Take about 2lbs. of ground round and chunk up 1 stick of real butter gently mix by hand into the hamburger. don't over mix or it will become tough. make into patties/ season on both sides with salt, pepper and a little garlic salt. place on charcoal grill over low heat and cook to desired taste I like mine a little pink in the middle. Don't press on the burgers with the spatula or you press the juice out and they become dry. Place on a buttered toasted bun with grilled onions add 1slice of provolone cheese and one slice of American cheese some ketchup, Mayonaise and a slice of tomato and lettuce. Eat and enjoy these burgers are a heart attack waiting to happen, But at least you'll die happy.....

Answer 4

Toasted Kaiser Roll, mayo, mustard and ketchup. Green leaf lettuce, roma tomato slices, red onion sliced thin. The meat is ground sirloin seasoned with Lawry's, fresh cracked pepper, fresh minced garlic with egg and bread crumbs added to the mix. You gotta make it a 3/4 lb. patty cooked over a charcoal fire with mesquite chips to a temp of medium. Add a slice of Tillamook cheddar and a slice of pepperjack cheese to melt about 3 minutes before the burger is done. Don't forget to be on the beach in Hawaii or it just won't come out right.

Answer 5

Black angus beef (fresh ground by your butcher)
Your favorite steak sauce
A good quality steak rub
finely diced onions
sauteed onions, mushrooms
Crisp bacon
your favorite cheese

Mix ground beef,steak sauce, diced onions, steak rub.
Make two thin patties put bacon and sauteed onion and mushrooms, cheese in the middle.
top with other pattie and pinch edges to make a kind of stuffed burger.
grill or fry in pan until juices run clear.
Top with whatever condiments you like
make sure you have a good sturdy roll, store bought hamburger rolls won't hold up

Answer 6

My boyfriend's parents own a farm where they raise grain fed black Angus beef for family use, so I start with a couple of thick patties of that. Sprinkle both sides w/Montreal steak seasoning to taste, then grill over medium coals til desired doneness ( I prefer medium myself) During last few minutes of grilling meat, lay onion rolls halved & spread w/butter on grill to toast. I put mustard on the bottom, then meat, sliced provolone, lettuce, pickle & ketchup....My sweetie adds sliced tomato & onion to his. Serve with baked beans & homemade potato salad on the deck......Great!!

Answer 7

Definatly charcoal grilled Toated french roll with butter, ketchup, chedder cheese, bacon, jalapenos. YUM

Answer 8

cooked with charcoal.
with 3 types of cheese, mushrooms, beef, buns, kechup and mayo

Answer 9

The Bonzai Burger at Red Robin is the BEST burger I have ever had!

and now i'm hungry.. lol

Answer 10

angus seasoned w/teryaki
salt and pepper.
sweet onion bun
topped w/
*pinapple ring
*bacon
*swiss cheese
thats my burger
my way................