Comments on: The Simple Dollar Morning Roundup: Making Hamburgers Edition

By: Wil

Wil — Fri, 30 Mar 2007 16:59:19 +0000

Trent-

Thanks for the mention! Sorry it’s late, I’ve been wrestling with some stuff. Good luck on the ever-expanding empire!

-W

By: Amy

Amy — Thu, 29 Mar 2007 17:55:26 +0000

I’m going to do the unthinkable and give away my boyfriend’s secret recipe. OK, I don’t actually have it, but here’s my best understanding:

1 lb 93% lean beef
1 egg
1/4 c seasoned breadcrumbs
1 tsp dried onion
1 Tbsp Worcestershire sauce
mix well.

I think there’s also italian seasoning, and some cayenne in there. The burgers are very meatloaf-y, and no matter how flat you make them, they tend to form into meatballs on the grill.

Still, AWESOME burgers, and they go best with Jack Daniels barbecue sauce.

By: Doug

Doug — Thu, 29 Mar 2007 17:32:54 +0000

Here are the two that I like the best.

1. Bedda Chedda
Make your hamburger (80/20) on the grill and toast the bun. Add your favorite dark smokey BBQ sauce 2 thick slices of smoked bacon and top it off with a handfull of shredded chedder cheese. Shread the cheese yourself and make it feathery light.

2. Cajun Burger
Make the hamburger (80/20) with cajun spices on the grill and toast the bun. Add a handful of very thinly sliced smoked ham and top it off with your favorite dark smokey BBQ sauce.

You will not be disappointed with either choice – guaranteed.

By: thedeprivedinvestor

thedeprivedinvestor — Thu, 29 Mar 2007 17:09:27 +0000

I always mix Dale’s marinade in with the meat….another thing I like to do is mix the dehydrated onions in with the meat

I like the idea of the cheese sandwiched between two thin patties

By: plonkee

plonkee — Thu, 29 Mar 2007 16:28:47 +0000

I like cinnamon in my hamburgers. It gives it a slightly eastern mediterranean feel.

By: Gabe

Gabe — Thu, 29 Mar 2007 15:49:32 +0000

Make a thin patty (seasoned with salt, pepper and some worcestshire), put a slice (or crumbled)blue cheese on top and then put a second thin patty over that sandwiching the cheese in the middle. Throw the burger on the grill, let the magic happen, and enjoy.

By: moogs

moogs — Thu, 29 Mar 2007 15:27:08 +0000

I am a huge fan of spicy BBQ sauces for my burgers

By: Jeremy

Jeremy — Thu, 29 Mar 2007 15:13:29 +0000

The best burgers are simple. Salt, pepper, and surprisingly, Old Bay seasoning. I would have never thought of putting what is classically a seafood seasoning in a hamburger, but on the back of the bottle it said it makes great hamburgers so I gave it a go. They turned out fantastic and I’ve been making them like that for the past year or so.

By: SJ

SJ — Thu, 29 Mar 2007 14:41:27 +0000

I was just saying I wanted burgers for dinner…
I always like blue cheese on top…

By: Tyler

Tyler — Thu, 29 Mar 2007 14:38:19 +0000

I like to add a little liquid smoke on top of my hamburgers before I cook them. Some seasoned salt and freshly ground black pepper. The liquid smoke imho make it taste like it was grilled.

By: Gregg

Gregg — Thu, 29 Mar 2007 13:57:40 +0000

Love the blog Trent, I learn something new everyday from you.

By: Bill K.

Bill K. — Thu, 29 Mar 2007 13:38:26 +0000

I love hamburgers Trent. Here’s a couple of my favorite ideas.

Make sure you’re using 80/20. Sirloin is a great meat, but I find it a bit lean for hamburgers.

Mexican Cheese Burger

For each pound of hamburger, mix in 1/3 cup of Mexican blend shredded cheese. It’ll burn off, but flavors the meat nicely, and they’ll be the juiciest burgers you’ve ever had.

Montreal Burger
Or, grab some Montreal Beef Seasoning (it might be labeled Canada Seasoning now) and mix that in with the meat. It gives the burger a good “steaky” flavor.

Plain Old Salt & Pepper
A lot of times, good meat doesn’t need any seasoning other than some fresh sea salt and fresh ground pepper.

Hidden Valley Ranch Burger
Get a couple of packets of Hidden Valley Ranch seasoning and mix that in. Those burgers go well with a salad.