post tips about homemade burgers

I just use a little salt and pepper, I'm fairly old school.

I would use egg yolk as a binding agent, not so sure about the white. I'd put the onions in with the patty mix. I sometime make fresh buns for my burgers, but they're so good, they sometime distract me from the patty itself, so I just get store bought ones about half the time.

i remeber watching somewhere that freezing the patty before frying was very used trick.

I like to mix in some Worcestershire during the formation of the burgers, along with salt and pepper. Then I like to put more Worcestershire on top if im grilling it, if pan frying than no. The Worcestershire will smoke up on the grill, creating a fantastic aroma.

As for buns, kaiser are the best bang for your buck, pretzel are a treat, and brioche are pretty good every once in a while, they add a nice sweetness to the burger. A good bun really makes for a good burger though. I like to put on sliced mild cheddar, the kind you get in a brick.


Toasting the buns is usually pretty good, adds some crunch to the burger. If you're pan frying, pour off the juices (once you've cooked the burgers) and then put the pan back on the stove top, and put the buns into the pan. let the burgers sit too, as they'll retain more juices if the meat can rest.

>>8483243
I've tried miking ground beef, pork, and turkey.
It makes my heart skip a beat just thinking about it.

>>8483243

Massage the ground beef before forming it into the desired patty.

Make them smaller so you can call them sliders.

>>8484548
>A good bun really makes for a good burger though
this, bun important