What is your favorite hamburger recipe?

this is old skool get a packet onion soup mix lipton mince a onion and garlic clove go from there add something else or just grill i add some barb Q sauce to the mix

drive to in n out. no recipe needed

Hamburger Onion Ketchup and an Egg , mix and throw that shit on a bbq

knock its horns off - wipe its ass - Ill eat what i want and RIIIDE the rest home!

Five Guys!

Love burgers, eat them a few times a week, but I've never been able to cook one at home that's worth two shits...

Add to the ground beef: diced onion, mixed herbs, coriander, salt, pepper and wack em onto the Barbie. Job Done.

-N

An egg is good if the beef is too lean, but if its a really fatty beef grind you don't need it.

Add a shot of worcestshire, some salt, a lil pepper, herbs are ok... don't pack the meat too hard and cook medium rare. If the beef is lean, add some butter.

You can add in some chopped up bacon, too, if the meat is lean.

1/2 beef, 1/2 venison (pound each)
Sprinkle Oregano
Sprinkle Paprika
Salt & Pepper to taste
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
3 teaspoons Jack Daniels
1/3 cup Grated Carrot
1/3 cup Grated Celery
1/2 cup Diced Onion
1/2 cup diced Tomato
1 cup wheatgerm
1 Egg

Smash it all together VERY well, cover and leave in fridge overnight.

Make patties 1-2 hours before cooking, sprinkling lightly with cornflour as made and leave uncovered in the fridge.

;-)

I'll 2nd that! I love In and Out

Nice to see few appreciate the taste of the beef itself and really mask it with near mini meatloaves.

You may want to mix some of the two meats up. I would guess your ground meat is 80/20 or so. Venison typically has great flavor but very low fat. I would go with about 2/3 ground beef to 1/3 venison first to use up what you have on hand.

Seasoning wise I would go with stuff that really highlights the meaty taste or compliments very well without overpowering it. Salt and pepper could be just fine but I know you want more than that. You can easily drop the salt or most of it and add some dark soy. This will add to the beefy flavor without adding a soy taste. worcestershire can also be added in moderation instead of soy to give it a different depth. Onions are fairly pungent and soup mix is a sodium bomb really so I find a good alternative is to use finely diced shallots in their place inside of the burger. Bacon I find is good with nearly anything, just not inside of a burger unless pre cooked. I feel it really belongs on top if you want it or for a different take skip it, yet cook your burger in a pan with a little bacon fat. Hell I could go on but it is late, so maybe tomorrow. I will leave a few tips though.

1. mix the meat as little as possible no matter what you add.
2. do not really compress the meat much.
3. high heat and turn once.
4. if you do thicker burgers (more than 1/4 inch), press your thumb into the middle of what will be the top prior to frying. Prevents that annoying UFO shape.
5. if you get told to do a cheese filled one, consider just mixing small cheese chunks into the meat itself instead of a big blob that may melt out of it due to a sealing issue.
6. thick heavy pan, it holds heat better.
7. chill patties for 20 minutes or longer before cooking.
8. do not press down on the patties when cooking.
9. you can pre-salt the patties and not worry about liquid loss. Liquid loss in that case is just water. Less water = more beef taste (see aging). Just pat dry first. In reality though you will not see much loss if at all in 20 minutes unless you fill it with salt.
10. after it is in the pan leave it alone until time to flip. a crust exterior is tasty.

Crap almost forgot a major tip.
Always place a layer of some liquid fat between the meat and bun. Mayo works well, so does a light coating of butter, etc. Prevents your bun from going from fresh or even grilled to the consistancy of paste.

So simple, yet so delicious:

Fry them in water.

You must use ground beef, not ground chuck - just cheap, regular, fatty beef.

Make your patties and set on a plate. The patties should be about 3/4" high. Do not pack them too tight - just tight enough to hold together.

Fill up a frying pan 1/2 way in depth with cold water. You should be able to make 3 to 4 at at time. Place the patties in the water and turn the heat on medium / medium high. Sprinkle with nothing more than Lowreys seasoning salt. Cook for 10 -15 minutes, flip and repeat.

This may sound like a long time, but you want to make sure the beef is cooked and it is almost impossible to over cook this way.

Buns and toppings are all on you, but these will melt in your mouth.