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SeaWolf14
*Crazy Cat Lady*
Member since 7/13 1324 total posts
Name:
Heather
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Making Hamburgers? (please do not move!)
Please help this vegetarian out!
I'm having a bbq this weekend, and although I don't eat meat I feel like I HAVE to have it for my guests/husband, esp b/c it is a bbq. I'm thinking of making the burgers myself to save a few bucks (chopmeat seems to be a little cheaper than pre-made burgers)
Do you make your own? Do you add stuff to the chop meat other than salt/pepper? How many pounds of ground beef should I buy to make, say, 15 burgers? Thank in advance! I haven't eaten beef in over 20 years so I'm meat-dumb. 
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Posted 8/7/13 11:03 AM  |
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VikingChick
LIF Adult
Member since 5/11 1024 total posts
Name:
Anna
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Making Hamburgers? (please do not move!)
I never eat pre-made burgers... First, I don't think they taste as good, b/c they aren't as fresh, and second, I am afraid of e-coli and other bacteria which are more likely in the premade that the fresh chopmeat from the butcher. I get 85/15 mix, shape them into patties, and just add salt and pepper to each side. Not sure how many pounds...
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| Posted 8/7/13 11:19 AM |
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NervousNell
Just another chapter in life..
Member since 11/09 54921 total posts
Name:
..being a mommy and being a wife!
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Re: Making Hamburgers? (please do not move!)
My Dh recently made some amazing tasting burgers by just adding a packet of onion soup mix and a packet of Hidden Valley Ranch to the chop meat.
They were tasty!
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| Posted 8/7/13 11:21 AM |
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Dani
Life is about choices.
Member since 5/05 6532 total posts
Name:
Dani
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Re: Making Hamburgers? (please do not move!)
i just made some the other day with jack daniels steak sauce and salt and pepper. yum!
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| Posted 8/7/13 11:26 AM |
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AScottWolf
I <3 our squish!
Member since 11/10 2237 total posts
Name:
Adriana
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Re: Making Hamburgers? (please do not move!)
DH makes them with salt, pepper, garlic powder, and sometimes a little worchestire (sp?) sauce.
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| Posted 8/7/13 11:33 AM |
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SeaWolf14
*Crazy Cat Lady*
Member since 7/13 1324 total posts
Name:
Heather
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Making Hamburgers? (please do not move!)
Ooo thanks for all of these suggestions. I think when I was little my mom used to put some sort of soup mix in burgers. Any idea how many pounds I should buy? Maybe like 3 pounds? 1/4 lb burgers are kinda large, but maybe I can get 6 burgers out of each pound?
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| Posted 8/7/13 11:37 AM |
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Dee0522
And then there were four...
Member since 6/09 2088 total posts
Name:
Denise
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Re: Making Hamburgers? (please do not move!)
I usually find that less is more (although the onion soup mix idea sounds yummy!). I buy 85/15 ground beef, shape into burgers, and then salt & pepper each side and brush lightly with olive oil. So simple yet so tasty!
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| Posted 8/7/13 11:48 AM |
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Dani
Life is about choices.
Member since 5/05 6532 total posts
Name:
Dani
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Re: Making Hamburgers? (please do not move!)
Posted by SeaWolf
Ooo thanks for all of these suggestions. I think when I was little my mom used to put some sort of soup mix in burgers. Any idea how many pounds I should buy? Maybe like 3 pounds? 1/4 lb burgers are kinda large, but maybe I can get 6 burgers out of each pound?
thats about right. i just got 6 burgers out of a little over a pound
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| Posted 8/7/13 11:54 AM |
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luvbuffet
LIF Adult
Member since 7/10 6470 total posts
Name:
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Re: Making Hamburgers? (please do not move!)
salt pepperoregano, egg and italian bread crumbs. u can add cheese in the meddle and dont forget to add olive oil to keep them from sticking.
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| Posted 8/7/13 11:54 AM |
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HoneyBadger
YourWorstNightmare.
Member since 10/06 15979 total posts
Name:
BahBahBlackJeep
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Re: Making Hamburgers? (please do not move!)
Posted by SeaWolf
Ooo thanks for all of these suggestions. I think when I was little my mom used to put some sort of soup mix in burgers. Any idea how many pounds I should buy? Maybe like 3 pounds? 1/4 lb burgers are kinda large, but maybe I can get 6 burgers out of each pound?
If you're going to buy an 85/15 mix you'll probably need to do 1/4lb burgers because they're going to shrink considerably because of the fat content (which for a burger is a good thing because fat provides flavor).
I would get about four lbs of chopped meat. If you go to a butcher you may be able to buy pre-made burgers or at the very least they'll be able to give you a good idea of how much you'll really need.
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| Posted 8/7/13 11:54 AM |
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Ayne11
Yep
Member since 1/09 18021 total posts
Name:
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Making Hamburgers? (please do not move!)
DH does Bobby Flay's method
80/20 meat. You lose a lot of the fat when cooking it anyway, but you retain the flavor
Don't over handle them or they will fall apart
Make a dimple in the middle with your thumb
Season with salt/pepper and rub with veg oil
Don't press burgers while on the grill they will be dry.
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| Posted 8/7/13 12:03 PM |
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halfbaked
LIF Adult
Member since 8/12 6937 total posts
Name:
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Re: Making Hamburgers? (please do not move!)
Posted by NervousNell
My Dh recently made some amazing tasting burgers by just adding a packet of onion soup mix and a packet of Hidden Valley Ranch to the chop meat.
They were tasty!
Ooh! That sounds good! DH adds chopped onions to his.
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| Posted 8/7/13 12:20 PM |
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SeaWolf14
*Crazy Cat Lady*
Member since 7/13 1324 total posts
Name:
Heather
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Re: Making Hamburgers? (please do not move!)
Awesome! Thanks for all of the suggestions! Hopefully I won't totally screw them up 
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| Posted 8/7/13 12:25 PM |
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Paramount
Sweet!
Member since 7/12 4287 total posts
Name:
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Making Hamburgers? (please do not move!)
I buy the meatloaf mix and it makes AWESOME burgers. I add a little worshstere (sp) sauce, garlic powder, lawreys salt and thats it.
Yum.
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| Posted 8/7/13 12:36 PM |
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AngnShaun
Sisters
Member since 1/10 21015 total posts
Name:
Ang
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Re: Making Hamburgers? (please do not move!)
Posted by AScottWolf
DH makes them with salt, pepper, garlic powder, and sometimes a little worchestire (sp?) sauce.
we do pretty much the same thing.
ETA we also add breadcrumbs
Message edited 8/7/2013 12:41:16 PM.
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| Posted 8/7/13 12:40 PM |
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MrsT809
LIF Adult
Member since 9/09 12167 total posts
Name:
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Making Hamburgers? (please do not move!)
You should be able to make 4-5 burgers per pound depending on how big you go. I add salt, pepper, McCormack grill seasoning, bbq sauce, and franks hot sauce. I would go with 80/20 for sure!
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| Posted 8/7/13 12:53 PM |
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TyReseGreen
Lil Prince is here
Member since 8/11 6338 total posts
Name:
Theresa
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Making Hamburgers? (please do not move!)
I add Lipton Recipe Soup Mix (onion flavored) to the ground beef.
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| Posted 8/7/13 12:54 PM |
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Nifheim
allo
Member since 1/09 5476 total posts
Name:
Jennifer
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Making Hamburgers? (please do not move!)
a burger should taste like a burger - not meatloaf. Get 80/20, salt/pepper, use a burger mold if you need too otherwise hand shape and throw it on a grill. All you need to know is not to over flip/nudge it just like it cook on a med heat nothing that is too hot and when you see blood bubbles flip, leave for a few minutes and that is it.
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| Posted 8/7/13 1:10 PM |
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nrthshgrl
It goes fast. Pay attention.
Member since 7/05 57538 total posts
Name:
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Re: Making Hamburgers? (please do not move!)
Posted by Ayne11
DH does Bobby Flay's method
80/20 meat. You lose a lot of the fat when cooking it anyway, but you retain the flavor
Don't over handle them or they will fall apart
Make a dimple in the middle with your thumb
Season with salt/pepper and rub with veg oil
Don't press burgers while on the grill they will be dry.
This is what my husband does.
But this:
Don't press burgers while on the grill they will be dry
is key.
He does 4 minutes on one side & 3 on the other. Better to throw them back on if necessary than overcook.
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| Posted 8/7/13 1:19 PM |
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SeaWolf14
*Crazy Cat Lady*
Member since 7/13 1324 total posts
Name:
Heather
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Making Hamburgers? (please do not move!)
I've seen on cooking shows that sometimes, before putting the burger on the grill, they sort of push the middle down and make it indented. I guess burgers sort of shrink and puff up in the middle when you cook them, and this corrects that problem. Do any of you do this, or is it an unnecessary step?
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| Posted 8/7/13 1:29 PM |
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Ayne11
Yep
Member since 1/09 18021 total posts
Name:
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Re: Making Hamburgers? (please do not move!)
Posted by SeaWolf
I've seen on cooking shows that sometimes, before putting the burger on the grill, they sort of push the middle down and make it indented. I guess burgers sort of shrink and puff up in the middle when you cook them, and this corrects that problem. Do any of you do this, or is it an unnecessary step?
Yep I said it above. It really makes all the difference. It's an indication that the burgers are almost ready. But, your best bet is to use a meat thermometer also.
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| Posted 8/7/13 1:35 PM |
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SeaWolf14
*Crazy Cat Lady*
Member since 7/13 1324 total posts
Name:
Heather
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Re: Making Hamburgers? (please do not move!)
Posted by Ayne11
Posted by SeaWolf
I've seen on cooking shows that sometimes, before putting the burger on the grill, they sort of push the middle down and make it indented. I guess burgers sort of shrink and puff up in the middle when you cook them, and this corrects that problem. Do any of you do this, or is it an unnecessary step?
Yep I said it above. It really makes all the difference. It's an indication that the burgers are almost ready. But, your best bet is to use a meat thermometer also.
Thanks!
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| Posted 8/7/13 1:41 PM |
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MaZz
* Lovin my baby girl!!! *
Member since 2/09 6243 total posts
Name:
Gina
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Re: Making Hamburgers? (please do not move!)
Posted by Nifheim
a burger should taste like a burger - not meatloaf. Get 80/20, salt/pepper, use a burger mold if you need too otherwise hand shape and throw it on a grill. All you need to know is not to over flip/nudge it just like it cook on a med heat nothing that is too hot and when you see blood bubbles flip, leave for a few minutes and that is it.
Thank you! I'm reading all these comments with crazy ingredients and saying to myself "wow, I'm so plain... Guests must hate my burgers" 
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| Posted 8/7/13 1:50 PM |
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AngnShaun
Sisters
Member since 1/10 21015 total posts
Name:
Ang
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Re: Making Hamburgers? (please do not move!)
Posted by MaZz
Posted by Nifheim
a burger should taste like a burger - not meatloaf. Get 80/20, salt/pepper, use a burger mold if you need too otherwise hand shape and throw it on a grill. All you need to know is not to over flip/nudge it just like it cook on a med heat nothing that is too hot and when you see blood bubbles flip, leave for a few minutes and that is it.
Thank you! I'm reading all these comments with crazy ingredients and saying to myself "wow, I'm so plain... Guests must hate my burgers"
why would they hate your burgers? lol
I dont make homemade burgers for guests, i make them for myself
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| Posted 8/7/13 2:03 PM |
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MrsPJB2007
MBA at your service!
Member since 7/06 12020 total posts
Name:
MJ
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Making Hamburgers? (please do not move!)
I do adobo (because I'm hispanic and damnitt we put that sh*t on everything). That already has salt & pepper in it.
Then I might do a little bit of teriyaki to give them an extra flavor depending on who is coming over. Otherwise the adobo is enough.
I have a double burger press that automatically puts that indent in the burger and it definitely makes a difference when we cook them.
Message edited 8/7/2013 2:24:36 PM.
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| Posted 8/7/13 2:23 PM |
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