Great Hamburgers

[mrb627]

 

I was surprised to learn that one of my favorite restaurants bastes their burgers with clarified butter during cooking.  As a result, I was told to add butter to my ground beef before forming the patties to produce a better tasting burger.  Has anyone tried this?

 

Malcolm

 

[tomturbomatic]

I can guarantee you that idea did not come from the American Heart Association.

 

[westie2]

The hambuger placr I grew up with used the melted tallow to help cook the buyger.  take a ball of meat thean a small amount of fine sliced onion poured so of the tallow on it and smashed it flay.  Still going strong after 80+ years.

 

 

http://hamburgerinnmangum.com/

 

[bajaespuma]

Youngstown Style

I like my burgers grilled Ohio style. I was raised by a woman who grew up in Youngstown OH, and have met others from the same area who are the only people who sprinkle a pre-heated empty pan lightly and evenly with salt and then pan-grill the meat on the salt. Crusty and yummy, every time.

 

[jeffg]

Malcolm, it's the only way I've ever made them. And my dad as far as I know, who's now pushing 90 btw, so never mind the health fanatics imo.

We don't use clarified butter, just a few T. off the stick while mixing, along with a few T. of Lea & Perrins worcestershire sauce. That last bit will net you rave reviews every time.

 

[tomturbomatic]

Ken, my mom used cast iron skillets and did the same. Once hot, they were sprinkled with salt and steaks and burgers panbroiled beautifully, each side releasing when browned. I wonder if it was regional or just something people did who cooked with cast iron. Those pans were seasoned in the 1940s and just preheating them gave the kitchen a mouth-watering smell like a banquet was being prepared.

 

[mrb627]

Recipe

 

I was told to purchase the leanest ground beef 93/7 and for each pound of meat, mix in 1/2 stick of butter.  So, for 2 pounds of meat, take a stick of butter.  Freeze the butter and a chopping knife for 1/2 hour.  Then chop the butter to fine pieces.  Return them to the freezer for another 30 minutes.  Then mix the beef with the frozen butter bits and other seasonings of choice.  Make your burgers and grill or pan fry to desired doneness.  

 

I haven't tried it, but I plan to.

 

 

I like the salted skillet cooking method.  Never heard of that before.  Sounds like it would be great.  How much salt do you put in the pan?

 

Malcolm

 

[tomturbomatic]

You use a salt shaker turn it up over the pan and run it around the pan once or so. The bottom is not coated in salt, just sprinkled heavily. Sorry I don't know how to describe it, but this comes from the no-measuring school of cooking. It is easy to see the salt on the cast iron.

 

[rp2813]

America's Test Kitchen did something similar a while back when making an omelet.  Frozen butter cut into small chunks and placed in the pan immediately after the eggs.  I tried it recently and it was the best omelet I've ever made.

 

I guess I'll have to try it with burgers now.

 

It's not like I make either burgers or omelets every day, so as was stated above, I don't think its going to harm anyone to enjoy something like this once in a while.

 

[jeffg]

> I was told to purchase the leanest ground beef 93/7

For hamburgers use a less lean grind, 80/20 or similar. Otherwise they come out like hockey pucks, even with butter added.

 

[toploader55]

Love the 80/20

Especially for Meatballs, MeatLoaf, and Burgahs.

Gotta have the Fat.

If you ever have the chance to indulge, try a Kobe Beef Burger. Not more than Medium. Unbelievable Flavour.

 

[arbilab]

Mustard in all hamburger, and on indoor broiled steak. Imparts an outdoor flavor and cooked doesn't taste like mustard, tastes like "charcoal".

 

[rapunzel]

'I was told to add butter to my ground beef'

When I make rissoles I either enclose butter or cheese in the meat before frying. When you cut it the butter or cheese oozes out and it's delicious.

 

[frigilux]

I first had a butter burger years ago in Milwaukee, WI. I was a bit taken aback when the plate was set in front of me, but DAMN they are good. Here's the recipe I use when I'm feeling indulgent:

 

[norgeway]

Salting a pan...

Another old fashioned trick is to tie up salt in a clean cloth and rub it over a hot griddle before making pancakes, believe it or not they dont stick and brown beautifully with no fat.

 

[mrb627]

Ready for the Oven

<span style="font-family: 'comic sans ms', sans-serif;">Here they are!  Ready for a low and slow roast in the oven.</span>

 

<span style="font-family: 'comic sans ms', sans-serif;">Malcolm</span>

 

[frigilux]

They look great, Malcolm! What's your review of them?

 

[mrb627]

Review

The burgers, I have only had one, were quite good.  As good as my local restaurant, no.  But there is definately a difference from the same old same old.

 

Malcolm