I haven't made burgers in years with filler and I have never used oatmeal so I'm not sure how burger texture is different between 100% meat vs filler patties but wouldn't it potentially be better to use 100% meat and a quality bun to find the texture you desire?
Meat quality, seasoning and cooking technique are all important factors for a good burger but something that is often times overlooked is the bun. The type of bun can easily make or break a burger. Toasted vs not-toasted, buttered or not, soft, white or whole wheat, etc is all very important. I use a variety of different buns depending on the type of burger I want. When I just want a quick delicious burger I like to go with a dinner roll that is buttered and toasted. With the dinner roll it reminds me of an In-N-Out burger.
Ugh. As a Celiac sufferer, that is my least favorite part. Mmmmmm, yummy burger wrapped in rapidly dissolving cardboard.
Meat quality, seasoning and cooking technique are all important factors for a good burger but something that is often times overlooked is the bun. The type of bun can easily make or break a burger.
Couldn't agree more. I'm still in search of quality buns. Not just for burgers but pulled pork a french dip. The only bakery I have near my place (Braeside) that I'm aware of is Cobbs. They have a decent white bun that's good for the pulled pork or french dip but ain't gonna cut it for a burger.
Great article, cooking is all about science (with a bit of art). There's so many myths & handed down bad habits out there, many of which we do without questioning it. Not only does it make your food suck, there's alot of inefficiencies too.
If anyone is interest in this stuff, definitely recommend Nathan Myhrvold's books.
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Question... I've been wanting to try and make my own Naina's stuffed burger at home. Any tips?
Agree with others. A regular ground beef seems to hold together slightly better than a lean. But letting it rest in a fridge/quick sit in freezer helps even more.
I have used onions and misc spices (paprika, cumin etc.) in the burger. Curious if I can replace onions with chopped Jalepeno or something.
Frick, I need a BBQ! Induction stove top for steaks and burgs and others is so... disappointing
I would love a BBQ for BBQing meats, plus making pizzas, pratha or naan. *drool*
You just want the patty thinner in the middle because it contracts towards the middle as it cooks. Leaves you a nice even flat burger when it's cooked instead of the hockey puck shaped ones.
Looks like some nice oatmeal chunks in those patties!
You just want the patty thinner in the middle because it contracts towards the middle as it cooks. Leaves you a nice even flat burger when it's cooked instead of the hockey puck shaped ones.
Minor nitpick, but you know what a hockey puck looks like, right? That IS the flat even burger. What you don't want is a baseball burger.
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I like using ground chuck, the fat content makes it nice and juicy. I use no fillers, as the key is not over handling the meat. A bit of salt/pepper and maybe cayenne pepper/some other spices if I feel like it. Grill it on the BBQ, and then fry an egg over easy and put it on top.
I like to use some chuck and some sirloin, ground fresh. I have no idea why, but fresh ground burgers seems a bit juicier and tastier. Salt & pepper, and maybe a bit of soy sauce. Partially freeze (10-20 min in freezer on a cookie sheet) before barbecuing seems to help keep them together without egg or starch binding them.
Hand meat grinders are cheap and cheerful, dead easy to run a couple of pounds through.
Absolutely on the 30/70, scale to weigh, salt/pepper only, thumb dimple in the middle bandwagon. Grill or flat top, they are superb. Will have to look at that press.
- 1/3 hot Italian sausage. Get the normal ones from the grocery store not high end ones that don't have enough fat and filler
- 2/3 lean ground beef or sirloin
- crumbled potato chips
- spice to your preference (worchestershire, garlic, pepper, etc)
- Make patty with a divot as highlighted above.
- melt some cheese on it and put it on a toasted potato bun or if feeling decadent, cheese bun.
