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Author Topic: Hand packed Hamburgers, how do you do them?  (Read 5821 times)

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JPArbiter

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Hand packed Hamburgers, how do you do them?
« on: September 16, 2012, 07:20:55 PM »
we all love em, some of us are brave enough to make em by hand.  how do you do your home made hand packed hamburgers

for me it goes something like this

2 Lbs 80/20n ground chuck

3 Tblspn of Gates BBQ Seasoning Mix (General Purpose) or a mixture of Sea Salt, Ancho Chile Powder Dehydrated Citrus Peel & Black Pepper (Southwest) OR Wasabi Powder, Garlic Salt, and Ginger

1 Beaten Egg

Spinkle of Sea Salt for out Crisping

Heat the Grill to 600 before prepping the patties, once it reaches that tempurature, turn the heat down to medium and glaze the grill with Grapeseed oil and close

Mix Meat, seasoning and egg, and then divide into .30-.36 pound patties pack firmly to a four inch diameter

Throw Patties on the back most portion of the grill and heat for around 3 minutes, flip and place at the front most portion, close grill and heat for an additional five or to desired doneness

Cheese as desired, toast or steam the buns as desired.  enjoy.
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JPArbiter

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Re: Hand packed Hamburgers, how do you do them?
« Reply #1 on: September 16, 2012, 07:28:49 PM »
some of the more esoteric things I like doing.

1- The Johnny Appleseed, top burger with super sharp chedder cheese, carmelized yellow onion, and whole leaf Endive lettuce.  on the bottom bun spread apple butter, on the top honey mustard.

2- the Bruschetta, Replace standard bun with toasted Chibatta, and spread garlic Pesto on both slices, melt fresh Bison Mozzerella on top of the patty, and top with Bruschetta tomato mix.

3- The Master,  Blue Cheese and Endive lettuce, pickled red onions and dried tart cherries.  I like using Garlic Mayo due to allergies, by my mother taught me this recipe with Truffle Mayo.  for extra panache grill with a braise of worschtire

4- The Arbiter, a scrambled Egg, Sriacha sauce, sauteed yellow onions, and Chinese Mustard. for best effect use the asian style patty seasoning and grill with a mild braising of teriyaki, or better yet, Tamari
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Ice Hellion

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Re: Hand packed Hamburgers, how do you do them?
« Reply #2 on: September 17, 2012, 01:22:25 PM »
Never really made one at home and it has been years since I ate one of those.
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Gabriel

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Re: Hand packed Hamburgers, how do you do them?
« Reply #3 on: September 18, 2012, 12:29:29 AM »
Food Network has taken over?   :P   :)
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Red Pins

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Re: Hand packed Hamburgers, how do you do them?
« Reply #4 on: September 18, 2012, 10:36:52 AM »
...As a Journeyman, I refuse to make my own anymore.  I will note most home-made burgers don't need the eggs and the salt is a new one to me.

A good puck really depends on the liquid (or semi-liquid) ingredients, in my experience.  And no, I don't have a recipe for you - I gave it up.
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Knightmare

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Re: Hand packed Hamburgers, how do you do them?
« Reply #5 on: September 18, 2012, 11:39:17 PM »
Occasionally I'll do a quick flat grill steam with onion water to help flavor them up (an old trick) before slapping them on the grated grill. I find that a big component of a great burger is in its shape. Make sure you work in a center depression to help keep the burger from shrinking.

One of the burgers friends and family often ask me to make during outings is the JPGreen:Roasted Serrano Peppers, Pepperjack Cheese, thin sliced fried Moronga (Mexican blood sausage), and homemade Tomatillo Sauce over some Arugula.

It's got some serious kick, but with a Chipolte Ale from Rogue you're in heaven.   
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Re: Hand packed Hamburgers, how do you do them?
« Reply #6 on: September 18, 2012, 11:59:57 PM »
Would you people stop talking about burgers, I'm starving here.
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Gabriel

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Re: Hand packed Hamburgers, how do you do them?
« Reply #7 on: September 19, 2012, 03:33:18 AM »
We have to get a Crave Crate of White Castles
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Will of Iron,Nerves of Steel,Heart of Gold,Balls of Brass... No wonder I set off metal detectors.Death or Compliance now that's not to much to ask for,is it?

Dread Moores

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Re: Hand packed Hamburgers, how do you do them?
« Reply #8 on: September 19, 2012, 03:16:25 PM »
Quote from: Gabriel on September 19, 2012, 03:33:18 AM
We have to get a Crave Crate of White Castles

Why? Are you looking to murder someone?
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Takiro

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Re: Hand packed Hamburgers, how do you do them?
« Reply #9 on: September 19, 2012, 04:31:53 PM »
Gas attack?
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Re: Hand packed Hamburgers, how do you do them?
« Reply #10 on: September 19, 2012, 04:52:49 PM »
Quote from: Dread Moores on September 19, 2012, 03:16:25 PM
Quote from: Gabriel on September 19, 2012, 03:33:18 AM
We have to get a Crave Crate of White Castles

Why? Are you looking to murder someone?

I've never eaten anything at White Castle as there are none of them here in CT, so now I begin to wonder if I should were I in a position to do so...  :o
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Takiro

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Re: Hand packed Hamburgers, how do you do them?
« Reply #11 on: September 19, 2012, 11:04:21 PM »
Not unless your near an outhouse or like the smell of farting. Beans ain't nothin on their stuff.
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JPArbiter

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Re: Hand packed Hamburgers, how do you do them?
« Reply #12 on: September 20, 2012, 10:17:08 AM »
Quote from: Red Pins on September 18, 2012, 10:36:52 AM
...As a Journeyman, I refuse to make my own anymore.  I will note most home-made burgers don't need the eggs and the salt is a new one to me.

A good puck really depends on the liquid (or semi-liquid) ingredients, in my experience.  And no, I don't have a recipe for you - I gave it up.

The Beaten egg maintains patty integrity and helps keep the burger moist think about what it does to meatloaf. and the light sprinkling of sea salt rapidly dehydrates the out layer of the patty when heated, making it crisp on the outside while maintaining moisture in
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