What are the best ingredients for a hamburger?
by 
keithold thanks all baggers
ANSWERS: 24
-
The meat, the bun, and the cheese
-
Onion, guac, bacon, ranch, lettuce, tomato,mushrooms, swiss cheese. It's all about your personal taste.
-
Pickles are a must, Lettuce, Chicken, Cheddar Cheese, Mustard, Tomato, Mayo, and Onion.
-
Are you referring to the toppings or what goes into hamburger meat?
-
the best quality beef i can afford, I pulp about half and hand grind the rest gently in a pestle. I precook garlic and finely chopped onion till the onion goes glassy. I make breadcrumbs using day old wholemeal bread. It's hard to define how many, I do it by eye but I use more breadcrumbs in meatballs than I do in burgers. I add fresh oregano and seasoning to the breadcrumbs and combine that with the mince. I add one beaten egg to the lot and leave it to rest for a few minutes. Then I make the patties and leave them to rest covered in the fridge for about half an hour. I have grilled, baked and fried them with good results. As variation I've added chilli and coriander instead of oregano. chopped mushroom is also a tasty option. I'm sure there's a more technically correct version of this recipe but that's how I do it.
-
First, the contents of the hamburger, itself. if it came from a cow, its considered beef and included in ground hamburger. use your imagination. for the best hamburger, buy a chuck roast or similar cut and grind the meat yourself. this way, you are assured of pure meat and nothing else. my wife will not eat a hamburger, because of the unknown meat contents. Second, the toppings. everyone is different, when it comes to hamburger toppings. on a regular hamburger its the works. everything, except ketchup. ketchup takes away the taste of the hamburger and the other toppings. all you taste is ketchup. save the ketchup for french fries and onion rings. on a cheeseburger, nothing but mayonaise. I had a a double cheeseburger, the other day, from Jack in the Box. this cheeseburger had to have weighed at least a pound, with all the toppings. it was actually really good. i dismissed the meat ingredients from my brain and pretended it was sirloin.
-
hmm.. Cheese(so it melts over the meat) BBQ, mayo, salad, paprika, maybe some tomatos, ketchup, just what ever you like. I love souses so I can but pretty much anything on!:D and o yeah, an d don't forget(especially if it's burger you buy in a diner) than you HAVE to put some frenchfries in between. it the best!!!( we call it Akureyringur here back home;) )
-
Grilled on the grill - for me
-
http://www.freepatentsonline.com/5484625.html The invention relates to a method for preserving the flavor and freshness of meat products, particularly hamburgers, that are prepared at the central kitchen of a fast food franchise and shipped to a retail outlet. Pursuant to the method, a hamburger is cooked and then immersed into a hot bath of flavoring solution comprising salt, hydrolyzed vegetable protein, corn syrup solids, sugar, seasoning powder, flavor enhancer, and other ingredients. The treated hamburger is then frozen and shipped to a retail outlet. At the retail outlet, the hamburger is heated in a second bath of flavoring solution that is similar to the first, and is then ready to be served. Hamburger patties prepared according to the present invention taste fresh and moist even several days after they have been cooked. The method of the present invention also significantly reduces the amount of smoke and oil produced at a fast food retail outlet.
-
Thanks to all who answered with some good suggestions. I like a hamburger with the lot in the Australian tradition but it isn't good for the waistline. http://en.wikipedia.org/wiki/Hamburger#Australia_.26_New_Zealand
-
Charcoal broiled. Lay out all the fixings...Lettuce, Tomato, Onion, Pickles, Mayonnaise, Mustard, Ketchup, Cheese. Let all fix their own how they like it best...... And you gotta warm the buns on the grill too. Warm buns, gotta love em......
-
The meat.
-
I'm a carnivore, so, the meat.
-
inside the middle!
-
The onions - yummy yummy
-
I just tried this: half ground chuck with half ground sirloin...I have always just used ground chuck in the past, but I say this in a Cook's Illustrated Magazine--(highly recommend), and I always use one egg per 1 and 1/2 pounds of meat. I do not use bread crumbs like some do. The very best thing you can do is buy high quality meat and grind it yourself. Don't yu LOVe BURGERS????? ;)
-
Nothing beats good beef chuck for a hamburger and be sure you grind your own meat. Sirloin or better cuts just don't have the flavor or the good texture and fat content you need to make it the tastiest. Don't waste your money on a better cut. And if you don't have a meat grinder, you can use your food processor to grind small quantities of meat.
-
My Favorite Hamburger: Mix some nice ground chuck or sirloin with a packet of Lipton Onion Soup and some Worschester Sauce. Make a good sized patty. Cook it on a charcoal grill until cooked medium well. Put on a fresh hamburger bun and add cheese. Add ketchup, grilled onions, and extra pickles. Put some Lay's BBQ chips on the side... Yummy!
-
I Suggest You Go To the local Butcher,that meat is always the best. Trust me don't go to a supermarket and buy hamburger meat. If you want a good hamburger roll a ball of the meat and flatten it. Don't just leave it in a big ball. It gets all gross and you can't put it in a bun. Cook it for as long as you want. Don't make it pink at all or you might get sick. Take my advice. Hope it works out well
-
I just did this the other night. Make your patties as usual. Chop an onion finely or in the food processor. When you're ready to cook, preheat the pan on medium to medium high heat. Put a little oil in the pan and put some of the onions down and lay the patties on top. Salt and pepper the burgers, Cook until the juices start oozing out the top of the burger, turn them over and cook until the desired doneness. It should be about 4 or 5 minutes, depending on the thickness (I usually make 1/4 pounders). The onion makes such a difference.
-
A combination of ground round and sirloin --mixed with chopped raw onion -- a little pepper on top before you grill it. Served on homemade hamburger buns -- simple and heavenly.
-
Flatten your ground beef out into a big rectangle, half the desired thickness of your finished patty. Season with salt, pepper, Worcestershire sauce, etc. sprinkle crumbled bleu cheese, sautéed onion, etc, over half your rectangle, and fold in half. cut into individual patties and seal the edges. Cook as desired. By putting the seasoning in the middle, every bite is well seasoned, and the seasons don't burn off.
-
Well ya gotta start with a ground up moo cow.. :)
-
A good bun, spicy sauce, pepper jack cheese, and some good quality meat. And hold the vegetables.
Mrs. C RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC