How to make a good hamburger?

B

brother_soifran

Look, Ma! Two Heads!
nothing related to fallout ;)
It' the good place.
I'm talking to american brother.
Like a lot of people know it, I'm French.
France contry of the good meat, good wine, etc, etc, etc...
I love food and cook all meat of my country...
But ...
Shame on me ;)
I'm fan also of hamburger and hotdog :)
Early I have made myself my own hamburgers.
Beef Steak, salad, oignons, tomatoes, and pepper sauce.
Marvellous.
I've eat 2.
But I encounter a problem with the bread.
I cook the steak and when it's ok, put it in the bread where lies salad and tomatoes and put all of this in the furnace.
But My bread is always too much toasted...
Any help to eat a homeself made hamburger with hot bread?
Thanks

Brother Soifran
 
Your English is entertaining, so I'll try to help you. Rather than sticking the whole thing in the oven, try the toasting the bun by itself, and keep a very close watch on it. In fact, the best results are generally achieved by preparing each ingredient separately and combining them right before serving.
 
Yeah I toast the buns separately, towards the end.
Also throw the cheese on towards the end for maximum gooey meltiness.
Serve open faced and put your toppings on when you sit down.

And my favorite is actually a French touch, a good Dijon mustard like Grey Poupon.

Cause that's how I roll
[youtube]http://www.youtube.com/watch?v=NmannAYiwh0[/youtube]
 
Yeah, avacado is divine.

A nice, fresh, home-made all natural guacamole can't be beat.
I would bathe in it if I could.
 
I put cumin in my burgers. Oh er!

Edit: You can delete your post as long as no one posted below it.
 
here is how i do my burgers...

i take my ground beef, 93% lean or higher, and put it in a bowl. throw in some lemmon pepper and granulated garlic.

mix.

make your 1/2 to 3/4 lb patties, put on the pan. ( yes its stove top only ). usually fit 2-3 per pan. if its big enough, may want to fit 4.

while its cooking you are going to get a crapload of juices, after your first flip and when its starting to cook all the way through, squeeze it a little to get some of the excess grease out, and use a spoon to get it out of there. you dont want to really get ALL the grease out, but you dont want your burgers so sloppy wet they fall apart either.

once you have removed your first batch of grease, throw some Maggi on them. as you make them more and more, you will learn how much to add. but put maggi on it. once you are about to enter the final flip, get your 2-3 slices of AGED swiss cheeze, and then flip and throw it on there.

you CAN use toasted buns, i prefer not.

on the bottom bun, put mayo, and then put sweet pickled slices. on the top prepare your ketchup.

when the burger is done, throw on top of the bottom side ( pickle+mayo) and then on top of the cheese, put a single leaf of lettuce and maybe some RED onions, never white, and then slop that top with ketup on it.

bite, and enjoy motherfucking heaven bitch.
 
My burgers come from steak, coming from a long line of butchers, its sometimes best to grind your own meat (heh).

You want real meat, none of that supermarket watery crap, real bloody cow slabs, if you do grind your own meat, put garlic and seasoning salt in with the meat before you press patties.

try and make the centers slightly thinner then the edges, so you don't have funky ovoid burgers when they shrink.

Stack the meat 2 patties for a burger, real men eat double or triple burgers.

Add multiple cheeses, pepper jack, sharp cheddar, with onions dammit, lettuce and tomato's are for pansy's.

Bacon, thick cut bacon, deep fry it if you can, nothing says "I love you meat" better than the snap of crispy bacon.
 
bah, i hate most bacon, they are 3/4 fat and 1/4 meat... stupid imo

and thats why a single leaf of lettuce. not for the taste, but for those hippy ass bitches who say you need healthy shit on a hamburger.

and its gotta be aged swiss, multiple slices. 2-3.

and you dont need 2-3 patties if you are using 1/2 or 3/4 lb patties.

pansy!
 
I agree with the comments above about toasting the bun over the grill near the end of the burger making process.

As for grease- I usually eat a low fat burger, but damn.. I love a greasy burger.

I normally take my burger- grilled onions, BBQ sauce, Lettuce, Tomato, cheese (preference for Monterray Jack).

I have also found that Thousand Islands Dressing or Russian Dressing also works on the burger.

As for the bun- I find a good Deli Kaiser roll usually works pretty well and is superior to the basic hamburger bun. Basic burger bun is nice and soft, whereas the Kaiser roll is a bit more crunch and holds up better (it also makes for a bigger meal).
 
Remember that the theory of a hamburger is a whole balanced meal in sandwich form between two pieces of bread.

Everything else should follow standard rules when making dishes.
 
When watching people make hamburgers, i see these as the most common mistakes:

1. Not mixing/working the meat enough before cooking. Whether or not you grind the meat yourself, the meat must be thoroughly mixed, pressed, etc., if it is going to hold up well during cooking. This pushes the meat fibers together so that the patties don't fall apart. I usually just use my hands and smash, knead the ground meat as if it's dough for a couple of minutes.

2. During cooking, pressing the meat repeatedly with a spatula--leading to dried out hamburgers. Right at the beginning when the meat hits the pan, it's okay to press it in order to get it closer to the desired shape, but the more the meat heats up, the less it should be pressed. The higher the fat content of the meat, the more it can stand up to repeated pressing, but many people are using leaner meat nowadays, and these can dry out rather easily from being pressed too often. Although there is some fat coming out of the the patties when you press them, there are a lot of juices seeping out too, particularly once the meat gets past medium rare. These are flavor and moisture!

As for flavoring my own hamburgers, I really like to cook a small minced onion in oil for 15-20 minutes until soft and browned a bit, throwing a clove or two fresh minced garlic in for the last couple of minutes, let that cool to room temp.....add to the meat (home ground if possible) along with fresh minced parsley, black pepper, ground cayenne, maybe a hint of cumin or coriander seed, a bit of salt, drops of soy sauce, mix well with hands. Sometimes also i like to use very lean ground meat and cook some bacon till it's crisy, chop it and add it to the ground meat. For serving I like a bit of mustard---German mittelscharfen Senf or good Dijon---and maybe some sriracha. Good lettuce and bread (lightly toasted on the inside). Sometimes i like a bit of mung/soy bean sprouts. If using cheese---a sharp vermont chedder, or sometimes soft and creamy havarti. I don't personally enjoy anything else on the burger---would rather have other vegetables and such as a separate dish on the side.
 
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