Cookbook talk:Hamburger

How to keep the juice and flavor
A food processor will beat too much heat into the meat (via friction), breaking down the fat which gives the juicy flavor. So, don't a food processor, use your hands.

In fact, your hands will add heat too, so to avoid destroying the flavor, use your hands as little as possible.

Mix all the other ingredients first, while you leave the ground beef in the fridge.

As the last step, bring out the meat. Mix it in. Pat out the burger shapes. Never, ever, squeeze.

While frying, refrain from touching, poking, lifting, and cutting the burger. The more you touch it, the more juice you will lose. Just turn it at half-time.

And, of course, season the meat before forming patties, not after. You don't want lumps of spices, and tasteless bits in between.

(I don't want to blatantly add to the recipe published, and I put this here in the discussion section, for peer review. When you guys have beaten my ideas into shape, move this section to the main page. / J Omark)

Ğírls ♥♣♠¥₩₮৳₪m²m³§‽„«»”ġžÌ−‿== My version of the recipe ==

I can't stress the importance of keeping the juice enough. I wrote the above section too.

That fat is essential for a juicy burger. You need ground beef with at least 20% fat. Look for the words "ground chuck".

I try to touch my burgers as little as possible. I place chunks on a baking sheet with a wax paper, and pat them down a bit if they look like cubes, and add spices on the lumps, instead of in them.

Using my hands, I gently toss each lump from hand to hand to make them round. I then use a spatula, or something flat, to pat my burgers flat on the wax paper.

I put the stove on high, cook two minutes on one side, turn once, and cook two more minutes.

With the spatula, I move the burgers back on the baking plate, and roast them at 230°C/450°F on the roasting rack in the oven. The last two minuets, I lay a slice of cheddar scheese on top of each burger.

Medium-rare: 8-9 minutes. Medium: 10-11 minutes. Well-done: 12-13 minutes.

Some people would not call my 12-13 minute burgers well-done. Do 14-15 minutes for them, but tell them they are really missing out.

(Should this be considered a separate recipe? If people are interested, I could expand it with my ingredients and such. / J Omark)

Add a section on pork
The article needs pork too. I can't stand beef burgers, and mix half pork and half beef.

Pork Lilitha Mayengese (discuss • contribs) 06:18, 6 January 2020 (UTC)

The concept of hamburgers is from Hamburg
Needs reason why Hamburgers are called such, considering they are not made from ham.

I think the etymology of the word belongs over at Wikipedia, which has an excellent section on hamburger history. As for where they came from, Wikipedia is my bet there too. / J Omark

Grilled Meatloaf
This recipe is more a grilled meatloaf than a burger recipe. Only meatloafs and meatballs use eggs. Also remember, most professional chefs, including Bobby Flay, season the outside after the patties have been formed. This helps make a nice crust. Iwatchaltonbrown

This recipe disappoints me
You know, when I found this recipe, I was disappointed. First of all, I never add eggs and/or breadcrumbs. When I want a burger, I don't want a meatloaf! My criteria for a burger that will amaze people is: 1. Turn often. I know everyone likes those grill marks, but if it's covered by a bun, you're not gonna see it. If you don't turn it often, unless you're doing it in a frying pan, oven, or a broiler, it could stick and burn.

2. Sprinkle the seasonings once the burgers are formed, and keep it simple. The burgers I don't like are the ones way overseasoned and don't let the beef flavor shine through. A lot of people think it's best to put the seasonings in the patties themselves, but it's really best to sprinkle the seasonings on the outside of the patties. This helps form that nice crust everyone knows and loves.

3. Mushy bread. Anyone who's ever put a hot juicy burger on a hot toasty bun knows that the meat juices turn the bread into mush before you eat it. I get around this by applying a layer of fat, such as butter, oil, mayonnaise, or cream cheese. Since they're mostly fat, they repel the water-based juices from turning bread into paste.

4. No salads. Lettuce, tomato, onions, pickles, and bacon are all nice in a big salad bowl coated with vinegar and oil, but not on a burger. Like I said about seasoning, keep it simple. Let the beef shine through.

That's my criteria for great burgers. My burgers are always gone before I can eat one at the neighborhood barbecues. Alton Brown is awesome
 * You're not the only disappointed one. The recipe given strikes me as written by someone who hasn't really ever thought about the process, just doing what maybe their mom or dad taught them without thinking about maybe a better way existing. Simple seasoning on the outside and a nice sear on the pan is all you need for a fantastic-tasting burger. Not to say you can't do more, but it'd be nice to consider why first. But burgers and steaks are one of those areas where people can have very strong opinions, I guess. --216.133.112.234 (discuss) 23:43, 23 June 2015 (UTC)