Prev Page 2 of 2 1 2 Please log in to reply 36 replies to this topic

[glassdude007]

Lopburi99, on 2011-11-15 11:41:30, said:

Found this on Yahoo:

Before you even form that first perfect patty, you need to season your meat. The difference between a good burger and a fabulous burger has a lot to do with seasoning.

I like to mix all my seasoning thoroughly into the ground beef in a big bowl and then let it sit covered for at least a half an hour before I even form the patties. This serves 2 purposes, first: it gives the meat time to absorb the spices, second: it brings your meat closer to room temperature, which makes it cook better.

So here is the formula:
for every pound of ground beef mix in,
1/2 tsp Season-All seasoned salt
1/2 tsp ground black pepper
1 tsp worchestershire sauce
& last but not least: 1/2 tsp granulated Garlic powder
Not garlic salt, not powdery garlic powder make sure it's the right stuff

Optional:
1 Tbls grated onion

I personally always use the onion. Grated onion is like juicy onion pulp and mixes in really nice. Just peel a small onion and slide it up and down a chesse grater or grate it in your food processor. I personally don't mess with food processor, it's just too much fuss and muss.

After you've let the meat sit awhile form your patties and you're almost ready to go.

After your patties are formed sprinkle them with a little more garlic powder, black pepper and season-all, or if you want a super fantastic burger sprinkle them generously with McCormick's Montreal Steak seasoning, yum-yum

Also to really make special burgers, instead of worchestershire sauce, instead mix in a Tbls of Masterpiece Steakhouse Marinade sauce or Lawrey's Steak and chop marinade. MMmmmm Mmmmm good!

Okay, so now you're almost ready to cook these bad boys, but there are 2 more secrets to go before you start and always remember the real secret to being a great cook is patience!

Always toast the buns!
This is an easy step, but essential to elevate your burgers from flat to fabulous!

Make sure your pan is super hot before you even put the patties in it. That's why toasting the buns in the same pan is a good idea, it gives the pan time to really heat up.


DO NOT SQUISH THE BURGER DOWN WITH THE SPATULA!!!

DO NOT MOVE BURGERS AROUND WITH THE SPATULA!

ONLY FLIP THE BURGER ONCE!



The squishier the burger, the rarer it is. When the patties are cooked just right put them on buns, add your favorite condiments and enjoy. Remember that hamburgers keep cooking even out of the pan until someone takes a bite, so dont let your burgers sit around or keep them warm in the oven. The best burger is right out of the pan!"

Also found worth mentioning:

"A package of dry onion soup mixed in the ground beef or a package of Ranch Dressing."

...and here is a rather in-depth article - wow!:

http://aht.seriousea...round-beef.html

sounds good and proper cooking as well
but
not sure why you need too put all that stuff into a hamburger???
I like to tastes the fat from the meat not all that other stuff..

If the meat is good and fresh and properly processed hard to find in Thailand..
(not Thai market fly infested rice fed crap no flavor beef found all over Thailand)
then all you need is a hot bbq  grill season with salt and pepper medium rare with letuce tomato slice onion and mayo on a hot buttered grilled bun is the way to go....
not found in Thailand im afraid  
but will try your style if i can find some meat worth eating
yum

[Thaddeus]

glassdude007, on 2011-12-05 17:09:32, said:

Lopburi99, on 2011-11-15 11:41:30, said:

Found this on Yahoo:

Before you even form that first perfect patty, you need to season your meat. The difference between a good burger and a fabulous burger has a lot to do with seasoning.

I like to mix all my seasoning thoroughly into the ground beef in a big bowl and then let it sit covered for at least a half an hour before I even form the patties. This serves 2 purposes, first: it gives the meat time to absorb the spices, second: it brings your meat closer to room temperature, which makes it cook better.

So here is the formula:
for every pound of ground beef mix in,
1/2 tsp Season-All seasoned salt
1/2 tsp ground black pepper
1 tsp worchestershire sauce
& last but not least: 1/2 tsp granulated Garlic powder
Not garlic salt, not powdery garlic powder make sure it's the right stuff

Optional:
1 Tbls grated onion

I personally always use the onion. Grated onion is like juicy onion pulp and mixes in really nice. Just peel a small onion and slide it up and down a chesse grater or grate it in your food processor. I personally don't mess with food processor, it's just too much fuss and muss.

After you've let the meat sit awhile form your patties and you're almost ready to go.

After your patties are formed sprinkle them with a little more garlic powder, black pepper and season-all, or if you want a super fantastic burger sprinkle them generously with McCormick's Montreal Steak seasoning, yum-yum

Also to really make special burgers, instead of worchestershire sauce, instead mix in a Tbls of Masterpiece Steakhouse Marinade sauce or Lawrey's Steak and chop marinade. MMmmmm Mmmmm good!

Okay, so now you're almost ready to cook these bad boys, but there are 2 more secrets to go before you start and always remember the real secret to being a great cook is patience!

Always toast the buns!
This is an easy step, but essential to elevate your burgers from flat to fabulous!

Make sure your pan is super hot before you even put the patties in it. That's why toasting the buns in the same pan is a good idea, it gives the pan time to really heat up.


DO NOT SQUISH THE BURGER DOWN WITH THE SPATULA!!!

DO NOT MOVE BURGERS AROUND WITH THE SPATULA!

ONLY FLIP THE BURGER ONCE!



The squishier the burger, the rarer it is. When the patties are cooked just right put them on buns, add your favorite condiments and enjoy. Remember that hamburgers keep cooking even out of the pan until someone takes a bite, so dont let your burgers sit around or keep them warm in the oven. The best burger is right out of the pan!"

Also found worth mentioning:

"A package of dry onion soup mixed in the ground beef or a package of Ranch Dressing."

...and here is a rather in-depth article - wow!:

http://aht.seriousea...round-beef.html

sounds good and proper cooking as well
but
not sure why you need too put all that stuff into a hamburger???
I like to tastes the fat from the meat not all that other stuff..

If the meat is good and fresh and properly processed hard to find in Thailand..
(not Thai market fly infested rice fed crap no flavor beef found all over Thailand)
then all you need is a hot bbq  grill season with salt and pepper medium rare with letuce tomato slice onion and mayo on a hot buttered grilled bun is the way to go....
not found in Thailand im afraid  
but will try your style if i can find some meat worth eating
yum

Funny this should pop up just now as I have just this minute finished eating a burger made to those instructions (minus the granulated garlic, couldn't find any and I'm not too keen on garlic anyway)

It was delicious, and made with the ordinary Thai market beef.

[KRS1]

I put my electric wok at almost full power, wipe with oil and throw the patties 3/8" thick on there for 3 minutes per side...perfect...cheese goes on after first flip...only salt and pepper on the surface for me though...if you poke a hole in the center it cooks a bit better.

Buns and onions on the wok at the same time.

[thaiIand]

mayo on a burger? You meant relish and ketchup right?

[Oberkommando]

Problem with burgers in Thailand ain't the meat, it's the buns.

No good bread buns available here.

[maccaroni man]

i was very sad when i used some aussi rib eye for ground beef and the burger was very bland,and dry must have been me as i cant imagine why it was so dry and simply not a good burger.

[elgato]

Makro sells electric grinders and sausage stuffers if you're interested.  I have asked the meat people at Lotus to grind beef for me, no problem.

[muratremix]

elgato, on 2011-12-10 20:08:35, said:

Makro sells electric grinders and sausage stuffers if you're interested.  I have asked the meat people at Lotus to grind beef for me, no problem.

They dont sell household grinders unfortunately. Electric ones are both ugly and expensive. I wish I could find kenwood or any other brands electric meat grinder in Thailand. I will check again once I visit Bangkok.

[nocturn]

i have never baht into the onion soup mix burger or all that garlic.

As my old mother used to make em:

ground beef (not lean)
a bit of lawrys seasoning salt
ground black petter
finely diced red onion
egg yolk to bind

throw it on a hot hot grill abt 3 mins per side and only flip once

[notmyself]

Oberkommando, on 2011-12-10 12:38:24, said:

Problem with burgers in Thailand ain't the meat, it's the buns.

No good bread buns available here.

You need to find a little French bakery.

[Furbie]

maccaroni man, on 2011-12-10 13:19:48, said:

i was very sad when i used some aussi rib eye for ground beef and the burger was very bland,and dry must have been me as i cant imagine why it was so dry and simply not a good burger.

There’s two ways, in my opinion, to go about making a burger at home.

• The seasoned burger, usually done when you buy ground beef to add more flavor to the meat.  Kind of like making meatloaf into a burger format.  Though this can be quite tasty, I shy away from it because most ground beef is ass and lips.  I also dislike the ammonia bath that this type of meat gets in the US – not sure about Thailand.  If I do this, I usually use some soy sauce, garlic powder and pepper to flavor.
  
• A steak burger, where you take meat and grind it up (either yourself or at the butcher).  This makes a far superior burger, but takes some effort and has a number of pitfalls.

Here are my recommendations for making a steak burger.

• Do not use expensive cuts of meat, like ribeye. It’s a waste of money and tastes worse in a burger.  Cheaper cuts of meat work much better and save money.  I use chuck, but flank steak and skirt steak works well too.  The issue here is fat, unless its chuck, you will need to add beef fat – or chop up some fatty bacon in the mix.
  
• For safety reasons, I generally grind my meat at home.  If you do not have a meat grinder, a food processer works well.  Simply cube the meat and keep it in the fridge until it’s very cold, then pulse in the food processor until you have a consistency that’s just a bit bigger than what you see in the store.
  
• I only add salt and pepper to the mix, no need for anything else.
  
• Keep the burger a manageable size and in a consistent shape so it cooks evenly.
  
• Don’t forget to sear it, and then don’t overcook it - treat it like a steak (unless the meat was ground at the store (like a ground chuck), then you have a bacteria worry and need to cook it more thoroughly, hence it’s better to grind your own).

Edited by Furbie, 2012-01-30 16:01:59.

[TheKeeNok]

A simple but pretty good recipe for burgers includes -an egg
                                                                                 -pack of onion soup mix
                                                                                 -ground bee
Mix that sh#t up and grill it!

Makes a pretty good burger in apinch!