Hamburgers - What makes a goood hamburger?

Norm · May 04, 2008, 07:19:31 AM

I'm with Dave and WildDog, my hamburgers are to be well done and I also squish the grease out of them. It's kind of funny because I like my steaks so rare that they moo when turned. ;D

Dave Shepard · May 04, 2008, 10:19:35 AM

I think it is because you can taste more beef when they are cooked well done. No steak tartar for me. :

Dave

Patty · May 04, 2008, 12:51:47 PM

I like my burgers fried in a HOT iron skillet, crusty on the outside and just a little bit pink on the inside. Tomatoes, lettuce and a tiny bit of onions and I am good to go. 8)

Engineer · May 05, 2008, 12:19:28 PM

If I have a restaurant burger, unless I trust the kitchen, I order well done and slightly 'crispy'. At home, if the meat is from the store less than 12 hours (I don't grind my own) I'll make burgers medium rare to medium, all I put on 'em is a little garlic mayonnaise and a slice of fresh tomato, maybe some red onion if there's some in the house. Salt and pepper too. I like 'em best on a very soft roll or an english muffin.

Furby · May 05, 2008, 01:06:50 PM

What's with the 12 hour thing?
You have no clue how long that meat has been laying around the store. ;)

Engineer · May 05, 2008, 01:59:58 PM

True, but the local chain puts a made-on and sell-by date on the package. They also claim (under penalty of a lawsuit, I guess) that they grind up to five times a day, in-store. So if it's good aged meat and I buy it the day they grind it, I guess, I'm ok? It's not anything except a personal preference.

Furby · May 05, 2008, 03:49:08 PM

I can respect that.
At least you know what they are claiming, many folks just buy.

Weekend_Sawyer · May 09, 2008, 10:17:12 AM

I am having my first cookout tonight, and of course it's raining here! Ah well I have cooked in the rain before.

I like to add hickory chunks to the grill. Latley I have been doing it for everything it adds a great flavor. Whenever we take down a nice hickory I cut a bunch of 2" rounds off and stack them in the shed and split chunks off as needed.

Jon

OneWithWood · May 09, 2008, 01:39:03 PM

digin_2

scgargoyle · May 09, 2008, 04:57:46 PM

Quote from: WildDog on May 03, 2008, 05:59:13 PM
I'm with you Dave, my Burgers are flattened and cooked real well, preferably on a BBQ plate and finnished on the Barby grill, I'm slowly turning my wife around, Nicky likes to cook them thick and with grated carrot for added moisture.

How do you remove the grated carrot before you eat them? :D

Slabs · May 09, 2008, 06:10:15 PM

This is the Hotdog and Burger stand woodbowl was talking about in an earlier response. Picture taken today. The grill was hot and loaded and the smell was delicious.

The original owners were Maggie Davis and Merle Carter.

woodbowl · May 09, 2008, 07:20:24 PM

Aeeeey, there it is, H&M hot dog! Thanks Slabs. That little building does an incredible buisness. And the name .... H&M hot dog, you wouldn't think that any buisness with a name like that could survive. It's not fancy and I wonder if maybe that is one of the reasons for their success. Burgers and hot dogs are the only things they cook, but most folks get a burger. There hot, every time. I believe the sign says est 194 .... something.

It's not busy now, but I believe I can safely say that there are well over 100 people in and out of there every day. So what makes a little bitty hole in the wall like this, defy the norm in dining?

footer · May 09, 2008, 08:39:27 PM

May sound wierd, but try peanut butter on the burger. Yummy 8)

Don_Papenburg · May 16, 2008, 09:57:36 PM

I like mine well done but juiciey too . I prefer homemade whole wheat bread to a store bought bun .
Lamburger is good also .
Has anyone made a HAMburger? Ya know with real smokehouse ham.