Gordon Ramsays Hamburgers

[jasonzee]

Nothing better then a burger grilled and seasoned just right.

 

[bunyip]

I went to visit some friends in San Diego and they took me out to eat at a place called Slater's 50/50. Burgers that are 50% ground bacon and 50% ground beef. That was a great burger. We had to wait maybe 40+ minutes to get a table.

Been thinking about this, is the bacon fried then ground or just uncooked bacon, I have fried hot salami (thin sliced) and incorporated it into burgers finely chopped, I might try it soon.

 

[ray66v]

I sometimes buy Wahlberger's brisket chuck patties.

Wahlberger's patties are very good. But, I don't notice a difference between them and other premium ground beef, such as certified Angus ground round.

When they did taste testing on America's Test Kitchen, they found freshness makes the biggest difference in ground beef. They recommended making your own.

I don't have a good food processor, or a grinder, so I have never tested that theory.

 

[tomplum]

When I have beef processed I'll have them grind the brisket separate instead of tossing it in the ground beef pile. Works great for burgers on the grill.

 

[bunyip]

We mince our own with the mincer attachment on the Kenwood Chef, very similar to the Kitchenaide but from the UK, has been covered before but they sound like an old tractor with a gearbox problem, you get used to it, my brother has my Mothers from the very early 50's, we got a new one in 1980.
Makes easy work of it but watch your fingers, we have three different gates for different fineness of grind but I often put it through twice then mix by hand.
I maintain that fresh is best and you know exactly what you are getting, if you want it to taste like T bone, use T bone, I may try beef cheeks one day as they are quite nice when slow cooked.
Biggest problem I have is celebrity chefs showing us how to cook the cheap cuts and get good results then the price goes up and makes it cost prohibitive, good for the butchers but not us.

 

[Industrial Toys]

I have been buying a few "Presidents Choice" Brisket Burgers. Nice smokey flavour.

But, NOTHING beats the bags of Home Grown Ground Beef I get from a friend. Can't much stand the bland taste of store bought Ground Beef after eating that stuff. It really makes me wonder what the difference is.

 

[bunyip]

Problem with butcher mince is that you have no idea what is in it unless you get a butcher who is honest, we get several different grades of mince and I have no idea what the difference is.
A friend I used to work with made her husband a lasagne, he complained that it tasted 'different' to the usual and she found she had used pet mince which can be a bit of everything including offal.
Our dogs will starve before eating pet mince, even the flies don't go near it.

 

[MinnesotaEric]

Thought I would give it a try and was not disappointed:
1/2lb Brisket
1/2 lb Chuck
2oz frozen butter grated.

Combine all three quickly and form into patties/burgers, sprinkle both sides with salt and pepper and rub with olive oil, grill on high heat for about 5 minutes a side, put on a slice of cheese for the last 2 minutes and serve on a toasted bun with mayo, lettuce, tomato and fried onion.
Simple but was really good, pretty much just meat and the butter gives it the fat content and adds flavour with a 'U' because we are in Australia.
Easy way to do the onion, cut a slice, coat with oil and put on the grill, turn once, lift off with tongs and it will separate into rings.
Not claiming this recipe and it can be found on Youtube but thought it worth sharing because it is so easy and tastes really good.

Butter infused burgers! Why didn't I think of that? By the power of Bacon, off I go!

 

[bunyip]

The butter renders out but leaves the distinct flavour, it works, better the butter better the flavour, I used light salted.
Frozen and grated allows it to mix properly.

 

[Sigarms]

You want a good burger, make it a shrimp burger!