Ground chuck patty - cooked medium. Slice of cheddar cheese melted on and this placed on a toasted white bun (this is generally the only time I favor white bread. Hamburgers and hot dogs do not belong on whole grains.)
On top of this, add a generous scoop of sloppy joe.
Ketchup, onions, pickle and perhaps relish close out the burger. Bring napkins.
I prefer using ultra lean ground beef normally I look for 93-7 or so. I’ll mix that 3:1 with Jimmy Dean spicy sausage, about a 1/4 cup of bleu cheese per pound of meat and liberally season with Susie-Q. Grill 1/2 lb patties over red oak to medium rare and serve on a denser bun, I like potato.
Grind your own meat. I’ve started doing this after reading too many articles about how hamburger is made. It’s pretty easy, and the results are astonishingly good. I’ve never had a burger that tasted quite so meaty as the ones made with chuck roast that I grind myself.
Jay Leno said in an interview that he put a piece of ice inside the patty. Claims it keeps the burger moist while it cooks.
Might be worth trying.
Never heard about the ice, but I have heard about doing that with a pat of butter, though I’ve never tried it. Plus, it is Jay Leno we’re talking about, so I’d be inclined to take anything he says with a monumentally sized grain of salt.
If you use meat that is at least 20% fat (maybe even 15% will do) and not cooking the ever-living bejesus out of it, there is no reason you should have anything less than a moist burger. If you have a dry burger, it’s either too lean, overcooked, or both.
I agree, but I do not own a grinding apparatus. I shop at a local turkey farm/outlet and they will grind whatever you buy free of charge. They have a proprietary mixture of herbs they add, and it blows away a cowburger IMO.
QF absolute blinding T.
Generally both. Or the patty is too thin and they smash it onto the grill, pushing out all of the juices.
All I can say is I’m hungry for a burger now.
My contribution to the thread: an interesting link on the difference between salting the outside of a burger vs mixing the salt into the meat.
First of all, heathen that I am, I don’t much care for for particularly rare or juicy burgers. The meat should be cooked to at least a medium if not medium-well level. If that’s wrong then it’s my burger and it’s my problem.
I use good ground chuck, salted and peppered and often spiked with ground bratwurst meat from my local store. I like to make two thin patties totaling less than 1/3 pound cooked very fast in a rocket hot cast iron skillet. Add one thin slice of extra sharp cheddar and some well caramelized onions between the meat patties and allow the cheese to melt over the edge of the burger and start to burn in the pan.
Transfer the burger to a split, butter toasted, crusty kaiser roll with a light spread of mayo on the bottom, a dab of coarse mustard on top and the best available tomato slice. Even the pink, vinyl spheroids the markets get in February are better than no tomato. Serve with a couple of kosher pickle spears and a plateful of pan fried, sliced potatoes (I’ve never been a big fan of french fries) and that’s lunch in my book.
Fascinating. I’ve always salted my meat right before putting it on the griddle or grill, but I would never have guessed adding the salt into the meat would make that much of a texture difference. The salt-in-the-meat burger looks like your typical way-overhandled burger. Had no idea salt alone could do that.
OK I just went to the supermarket and bought and tried some Thousand island Dressing
and it’s not that.
Though maybe it is some kind of “dressing” I’m looking for.
If you have a food processor, this article talks about how to grind using one of those, and also why you’d want to. Though your turkey burger sounds good too!
I use the grinder attachment for my KitchenAid and it works great.
Thanks Athena!! Never thought of that. I’m gonna make some lamb burgers soon (my gf loves lamb).
Hmm.
I know that you said that maybe mustard wasn’t a component of the sauce, but then I got to pondering what sauces, besides mustard, ketchup, mayonnaise, and the aforementioned special sauce, McD’s uses on their sandwiches. The only American sandwich that uses a slight variation on the above that I could think of off the top of my head was the steak, egg, and cheese bagel sandwich that they serve for breakfast here in the States. Here’s a clone recipe. You’ll note the subtle, simple mustard sauce used in the recipe. Maybe they employ this same sauce in some other fashion across the pond?
The Alton Brown recipe linked in the OP also uses a food processor to grind the meat.
Ok, thanks , I’ll look for dill mustard on my next shopping trip. My Sainsbury’s Online says its a sweet, mild mustard
also I found official ingredients listed here on the MacDonalds Uk site - Maybe it’s this I’m tasting :
http://www.mcdonalds.co.uk/food/nutrition/our-ingredients.mcd?menu_item=5226#dl
The mustard is described officially as:
Isn’t it, though? Until I read this I always added the seasoning to the meat figuring that was the best way to season. Not anymore! I’ve noticed the difference, too.
It’s all in how you do it. I have been playing with the smash technique for a while now too in an attempt to replicate the taste of an In-N-Out Double Double at home. The key is a very very hot cooking surface and starting with a lose ball (kind of a tall hockey puck shape really) of meat rather than a patty. Let the bottom of the ball sear hard for a minute (not long enough for the center to get hot) then flip and smash right away. This prevents loss of juices but gives you a high level of Maillard Reaction on the burger’s crust.
See this video for more details (my technique is slightly different than theirs, but it’s the same basic idea.)
It gives you a very particular type of burger, but it’s a good one if that’s what you are in the mood for. IMO thick burgers and thin burgers are almost totally different types of food, and need to be treated and evaluated differently. Much the same way that deep dish pizza is totally different from New York Style.