But then you’re not tasting the beef. I have to say that my own unseasoned burgers are better than any from a restaurant, where they hide the taste of the beef.
500 grams of ground beef
1 finely-chopped or grated onion
1 egg
1 teaspoon of salt
2 teaspoons of chili powder
1/2 cup of seltzer (soda water)
2 slices of bread, crusts removed, soaked in water and squeezed dry.
Mix all of the ingredients in a bowl, knead for at least 10 minutes, and put in refrigerator for 3-4 hours. Make small plump slider-style patties, and grill or pan fry for 2-3 minutes each side. Serve in pita.
I buy 20% fat at our local meat market. If you can’t find it, tell the butcher that you want him to grind up a chuck roast for you. Freeze what you don’t use immediately.
I just threw up in my mouth a little. 
Hey, you want to make kebapcheta, you have to be get your hands dirty.
You can taste more than one flavor at a time. And you also said upthread that you like condiments and vegetables on an implied bun. But…but…but the beef flavor!
I think I know what you’re talking about. The ones I’m familiar with are in the butcher case, often called ‘pub burgers.’ A former coworker gave me a tip about a local chain’s (Mariano’s) jalapeno cheddar burgers. It’s not something I’d normally get but I picked up a couple to grill. Quite good! However, they’re pretty hefty in size and simply a bigger burger than I’d like. I prefer a smaller patty, about 140 grams while these are probably 200+.
?? I don’t understand this step. What does soaking the bread in water and then squeezing dry do except make a mess? Is this supposed to be a style of bread that isn’t the typical sandwich bread found in stores? Something a bit more hardy?
I’m an unseasoned beef fan. But I’m okay with some seasoning… but… what you describe sounds over-the-top. Do you not enjoy the flavor of beef?
For those of us who live in apartments and don’t have access to grills, the grill vs. pan-fry discussion is moot. I will say, though, that there’s a world of difference between a burger that’s been charcoal grilled vs. one that’s been on a gas grill.
For you purists who prefer your burger unseasoned, do you use condiments on it, or do you just put your unadorned burger on a naked bun? If the former, what condiments?
Depends on the quality of the meat, and on my mood. I sometimes put ketchup on it. Or maybe a little salt. That’s about it.
(And if the burgers are good enough, I may forego the bun, too, and just eat the burger with a fork.)
Ron Swanson’s take on the best burger recipe…
He’s right you know, turkey, as delicious and yummy as it is, does not belong on something labeled “burger” except as a condiment meat for the main beef patty
And his perfect beef burger:
“…meat, on a bun, with nothing. Add ketchup if you want, I couldn’t care less.”
Revealing my New Mexican roots, all burgers (well cheeseburgers) should have green chile as a condiment. It was disturbing when I moved out of state and found that it wasn’t available most places. I mean even McD and BK have green chile options in NM.
This seems really over-the-top snarky and judgmental. Especially since he began with:
For me, if I want the unadulterated taste of meat I’ll skip ground beef completely. Ground beef is usually chuck, so when I’m hankerin’ for some meat I’ll grill up some steaks or do a roast in the smoker.
I happen to like burgers both ways, seasoned or unseasoned, and can attest that of course you can still taste the beef after seasoning it (even heavily).
One of my friends had a big argument (one of many, they eventually divorced) with his wife over burgers. She would lovingly prepare them lots of veggies and he once asked for it to be prepared with just salt and pepper. As usual (my friend was a jerk, constantly trying to change her) I sided with her because she put real love into and told him if he wanted a plain hamburger, either make it himself or got to McDonalds.
Personally, if the meat is fresh, I’ll cook and eat it plain. If it’s not perfectly fresh, I’ll add a little salt and rarely pepper to cover the lack of freshness.
This recalls why spices were so coveted in the past. They were used to cover the taste and smell of sometimes really off meats.
I use a modified Cooks’ Illustrated recipe.
Mix together:
2 TBS Cognac
2 TBS breadcrumbs (homemade or boughten)
½ tsp Coleman’s mustard powder
1 TBS fresh chives, minced
Salt and pepper
Add 50 g grated cheese. I usually use Cathedral Cheddar, because that’s the only choice for cheddar. I’ve also used Grana Padano or whatever’s grated, so Asiago or Manchego might show up.
Mix well.
Add 500 g <15 ground beed
Mix delicately and form into 4 patties, preferably 24 hours before grilling. Use stove if it’s pouring rain or the gas runs out.
Serve on toasted buns with ketchup, dijon mustard, pickles, tomato and lettuce.
Swiss cows are skinny. If you want good beef, buy the beef that is imported from Ireland, or Argentina. Or convince a friend to bring beef from Italy.
I forgot how insubstantial American breads are. It’s a Bulgarian recipe, so use something a bit tougher and more European. What you want basically is a ball of damp dough, which you then mix in with the meat.
I’m sure there is nothing better than grilled home-made burger. As I’m an expert in grills, I may say a good grill plays very important role.
I may agree the type of meat is extremely important, but the way you cook it is also gives taste to your final dish.
I’d like to tell you my favorite recipe. All you need is:
-fresh jalapeno chile pepper
-onion+garlic
-ground beef
-pepperjack cheese
-bread
Yeah, I apologize. I reacted viscerally (and unpleasantly) to the recipe described, but that’s my tastes, and i should have kept that to myself.