# What goes in your hamburger meat mixture and why? **URL:** \ **Category:** Cafe Society\ **Created:** [May 26, 2005, 1:15pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588 "2005-05-26T13:15:20Z")\ **Posts on this page:** 13\ **Page:** 2
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [May 27, 2005, 1:13pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/21 "2005-05-27T13:13:02Z")
> [@UrbanChic](#): > > I’m not knocking the poster, in fact, I didn’t even read the name, but why would one defile ground beef for hamburgers with crackers? When I was a kid, I knew lots of moms who would do this, for two reasons: 1. Meat was expensive and they would stretch it by adding bread crumbs or crackers. 2. It was a good way to use up bread or crackers that were reaching the end of their shelf life. A lot of this kind of stuff has its roots in poverty and since a lot of people do what their parents or grandparents did when it comes to recipes, the tradition continues even among folks who don’t _have_ to do it any more. My hamburgers consist of lean ground beef + Penzey’s Chicago Steak Seasoning, which is a dry seasoning you sprinkle on before grilling. My mom wasn’t a very good cook so I’ve pretty much been on my own when it comes to recipes! ---
**Author:** ![DMark](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@DMark](https://boards.straightdope.com/u/DMark)\ **Post date:** [May 27, 2005, 4:45pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/22 "2005-05-27T16:45:39Z")
> [@romansperson](#): > > 1. Meat was expensive and they would stretch it by adding bread crumbs or crackers. > > 2. My hamburgers consist of lean ground beef + Penzey’s Chicago Steak Seasoning, which is a dry seasoning you sprinkle on before grilling. My mom wasn’t a very good cook so I’ve pretty much been on my own when it comes to recipes! 1. When I came back from Europe I was the first to point out to my family and friends that Hamburger Helper actually cost more per pound than hamburger. 2. As a cheeseburger purist, I will add nothing to hamburger but an occasional sprinkle of something like the steak seasoning you mention is not bad. And if there is no cheese on a burger, it is inedible. Preferably two thick slices of sharp cheddar, or jalepino, melted so it covers perfectly. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [May 27, 2005, 4:50pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/23 "2005-05-27T16:50:13Z")
> [@DMark](#): > > 1. When I came back from Europe I was the first to point out to my family and friends that Hamburger Helper actually cost more per pound than hamburger. Well, of course it is. It’s a pre-packaged, processed mix. I’m not sure what that has to do with what I said? ---
**Author:** ![DMark](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@DMark](https://boards.straightdope.com/u/DMark)\ **Post date:** [May 27, 2005, 5:13pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/24 "2005-05-27T17:13:27Z")
> [@romansperson](#): > > Well, of course it is. It’s a pre-packaged, processed mix. I’m not sure what that has to do with what I said? I think the original goal of hamburger helper was to make the expensive meat go further with a large family. Sort of defeats the purpose if the ingredient to “stretch” the volume costs more than what you are trying to stretch. Might as well make a meatloaf and save the bucks. But whatever…guess my point wasn’t made so well. ---
**Author:** ![delphica](https://avatars.discourse-cdn.com/v4/letter/d/e9a140/32.png) [@delphica](https://boards.straightdope.com/u/delphica)\ **Post date:** [May 27, 2005, 5:20pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/25 "2005-05-27T17:20:06Z")
I love adding crackers or crusty bread soaked in milk, it’s the way my grandmother made hamburgers (which she did to stretch the meat, as **romansperson** mentioned). Usually, however, I’m too lazy to do this. I think it tastes delicious – I’m sure part of it is nostalgia, but I also think the crackers/bread does something to hold in the fat. It’s not something I would serve to guests, though, because I do think of it as “poor” food. ---
**Author:** ![Bottle\_of\_Smoke](https://avatars.discourse-cdn.com/v4/letter/b/b9e5f3/32.png) [@Bottle\_of\_Smoke](https://boards.straightdope.com/u/Bottle_of_Smoke)\ **Post date:** [May 27, 2005, 6:30pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/26 "2005-05-27T18:30:19Z")
Ground chuck, carefully fromed into patties. Sprinkle with a little salt and pepper. That’s it. I also only cook burgers on the grill. I don’t like the way they taste if they are cooked in a pan. I keep my deck shoveled in the winter for this very reason. ---
**Author:** ![bouv](https://avatars.discourse-cdn.com/v4/letter/b/bc8723/32.png) [@bouv](https://boards.straightdope.com/u/bouv)\ **Post date:** [May 27, 2005, 6:41pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/27 "2005-05-27T18:41:56Z")
> [@Odinoneeye](#): > > never ever ever any salt and now way any A-1 sauce. I put my ketchup on my burgers after they’ve been cooked. Might I as why not salt? Is it for health reasons, or do you just not trust salt? Although you have worstershire sauce, which ahs salt in it, so I understand if adding extra aslt makes it too salty. ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [May 27, 2005, 6:44pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/28 "2005-05-27T18:44:32Z")
> [@Bottle of Smoke](#): > > That’s it. What? No liquid smoke? You sir, are mislabeled. 😉 ---
**Author:** ![Kalhoun](https://avatars.discourse-cdn.com/v4/letter/k/3bc359/32.png) [@Kalhoun](https://boards.straightdope.com/u/Kalhoun)\ **Post date:** [May 27, 2005, 7:00pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/29 "2005-05-27T19:00:37Z")
> [@UrbanChic](#): > > I was reading the Secret Ingredient thread over in MPSIMS and ran across a post in which a person says they put cracker crumbs in their hamburger meat. Huh? > > I’m not knocking the poster, in fact, I didn’t even read the name, but why would one defile ground beef for hamburgers with crackers? Clearly this person isn’t alone, so tell me what your hamburger meat mixture is composed of and why. > > I’ll start: > > Ground beef > Kosher salt > Freshly ground cracked pepper > A splash of Lea & Perrins Worcestershire sauce, _sometimes_ > > When my husband makes burgers, it’s the above plus a dash of garlic powder. > > Why? I want to taste the meat, plus a wee bit of salt and pepper. Plus, my husband and I take our burgers rare to medium-rare. I certainly don’t want uncooked meat that’s been sullied by raw egg and bread/cracker crumbs! As to the Lea & Perrins, well, the nice paper label on the bottle tells me it makes burgers juicier. A nice paper label wouldn’t lie to me, now would it? I’m a sullier. They seem to stay more moist (moister?) and they hold together better. I also put all that other good stuff you just mentioned. Sometimes, I do soy sauce, too. ---
**Author:** ![RickJay](https://avatars.discourse-cdn.com/v4/letter/r/bb73d2/32.png) [@RickJay](https://boards.straightdope.com/u/RickJay)\ **Post date:** [May 27, 2005, 7:36pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/30 "2005-05-27T19:36:42Z")
My batch of hamburgers usually consists of beef, an egg or two (depending on how large a batch it is - egg really helps with your patty consistency) and finely diced onions, plus a lot of spices. Onion soup mix is also good. Onions = Happy ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 27, 2005, 7:48pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/31 "2005-05-27T19:48:54Z")
> [@RickJay](#): > > My batch of hamburgers usually consists of beef, an egg or two (depending on how large a batch it is - egg really helps with your patty consistency) and finely diced onions, plus a lot of spices. > > Onion soup mix is also good. > > Onions = Happy Another meatloaf recipe. ---
**Author:** ![RickJay](https://avatars.discourse-cdn.com/v4/letter/r/bb73d2/32.png) [@RickJay](https://boards.straightdope.com/u/RickJay)\ **Post date:** [May 27, 2005, 8:22pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/32 "2005-05-27T20:22:44Z")
Blah blah blah meatloaf blah blah blah. You’re a chicken, and my burgers taste better. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [May 27, 2005, 9:17pm UTC](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588/33 "2005-05-27T21:17:26Z")
The so-called “wellfare burger” containing eggs and bread that the burger purists here seem to get all worked up over is actually a German delicacy and may in fact be **The Original Hamburger**. These highly spiced, egg and bread hamburgers are known as[_Frikadellen_](http://www.sheries-kitchen.com/recipes/german/frikadellen.htm). Although the theory that the addition of egg and bread and other fillers to stretch the meat and save money may have some basis, it is also very likely that this is a German culinary contribution to American cooking. When you get right down to it, an unembellished ground meat pattie is pretty boring and usually made of lesser and less tasty cuts. It would only make sense to enhance the flavor. Traditionally, Frikadellen are served naked, without a bun and condiments (maybe a little hot mustard) so they had to have the flavor inside. Maybe our addition of the bun and condiments is a bit redundant, but the bread and egg burger is the Grand-Daddy of all Burgers and is a worthy and noble dish in it’s own right. The Wellfare burger camp are really the true Burger Purists and true to its origin. [Previous page](https://boards.straightdope.com/t/what-goes-in-your-hamburger-meat-mixture-and-why/305588.md?page=1)