Why do my burgers suck?

[bgaviator]

For the life of me I can't make a good burger! It would seem like such a simple thing, right? Yet it seems so difficult for me to achieve. I keep studying various web sites about how to make a good burger. Some tips I've implemented, others I have yet to engage in.

I just got in the cast iron griddle accessory for my Kamado Joe. I figured that was one thing that might be missing from my technique. I've always just cooked on the regular grates before, but I never got a good crust. I used it tonight for the first time hoping to get a good crust. Well, my wife having bought preformed patties from Kroger, they were very thin. So I had to flip them I think quicker than would allow for the crust to form.
The little crust areas that had formed were a nasty brown looking color rather than a nice dark char that I would want to see.
I had the grill holding around 450 degrees, preheated for an hour before the cook.

She also bought patties that were 90/10 fat content, and they were Sirloin patties. I was upset when I saw what she had bought. I know the general rule is 80/20, and that chuck makes the best burgers it seems. But I didn't really specify to her, so it's not her fault.

I also tend to season with only fresh ground pepper and fresh ground salt. Is this the way to go with seasoning, or do most good burger places use something more bold?

I did use my Thermapen to check internal temp. I got most of them pulled at 150 degrees, but one showed 170. They were all completely gray and on the drier side. I imagine if I would have used thicker patties this may have been less an issue?

So in order to rectify the burger situation, I bought the cast iron griddle. I just bought a burger press so I can start making my own patties. I've also contemplated grinding my own meat. I've always been skeptical if this would make a huge difference, but at this point after repeated disappointment, I'm willing to give it a try. I do have a Kitchenaid stand mixer that I could get a grinder attachment for, but I also read you can use a food processor, which I already have.

What would be the meat to choose? Just buy a chuck roast with good marbling and call it a day? Or do you have to get into mixing blends of different meats?

So aside from grinding my own meat and forming bigger patties, does anyone have any additional tips to add? I'd love to be able to crank out a consistent great burger that rivals my favorite restaurants. Thanks

 

[indaswamp]

Buy ground meat 80/20 and make your own patties. I personally believe a really great burger needs a little pork in it.
MY burger recipe:
4# 80/20 beef chuck
2# ground pork butt
2 eggs
3~4 TBSPS Cajun seasoning or more to taste(Tony's, Slap Ya Mama, etc...)
1 TBSP hot sauce
2 TBSPS worchestershire sauce
1/2 small onion fine dice

and here is the really important part.....

1/2~1 cup of either crushed club crackers or bread crumbs...this will keep the burgers moist! It will absorb the juice as the burgers cook!

mix well in a SS bowl until the meat gets tacky, form into burgers and grill....

 

[motocrash]

Here's a pertinent thread.
https://www.smokingmeatforums.com/threads/calling-all-meatheads-custom-burger-grind.270781/

 

[bgaviator]

Interesting about the pork....hadn't heard of that one. I know I've seen some recommendations before about chuck mixed with brisket. I don't want to get too carried away though. I'm trying to keep it simple. Plus I can imagine buying different meat cuts to grind yourself can get kind of pricey. Especially since I'd only want to be doing small amounts at any given time. I'm only cooking burgers for 2.

I saved an article awhile back that had a bunch of pro tips for burgers. One was to add a little Fish Sauce (seems weird, right?). But the article said it actually enhances the beef flavor. It also suggested adding a little high fat mayo, like Duke's brand.

 

[indaswamp]

One was to add a little Fish Sauce (seems weird, right?). But the article said it actually enhances the beef flavor.

That's why I add Worcestershire sauce.

I usually pre-make (12) 1/2lb. burgers, cook what we will eat that night, then freeze the rest.

 

[PerazziMx14]

Please delete

 

[SmokinAl]

I buy Angus 80/20, use Montreal steak seasoning & cook them in a cast iron pan in bacon grease. I do it on the side burner of my gas grill, cause it will splatter a bit & make a mess on your stove top.
Put Swiss or provolone cheese on top at the last minute. We like ours med/rare, so if your checking IT, then you would want to pull them out at 130-135.
Al

 

[Braz]

A common mistake is working the meat too much while forming the patties. Work it just enough to hold together and put a thumbprint dimple in the center of the patty.

 

[crazzycajun]

If the wife gets preformed patties which I hate I repattie with salt,pepper,garlic whorchestier

 

[old sarge]

Buy a brisket and/or chuck roast. Trim EXCESSIVE fat and grind your own. Maybe add some bacon to the grind. Comes out great if you stick to a 75/25 or 80/20 ratio.

 

[Bearcarver]

The only times I ever eat pre-formed, store made Burgers is at Picnics, and I have yet to eat one that wasn't wanting.

When I'm not mixing my Venison, Beef, & Pork for Deerburgers, I just use 80/20 Beef, and They're Great !! We also add about 2 or 3 TBS of Worcestershire Sauce to each pound of Beef.

Bear

 

[idahopz]

I'm on board with grinding your own - quite often as cheap or cheaper than purchasing ground beef. I've ground these so far as testers:

• Ribeye
• New York
• Brisket
• Tri-tip
• Chuck

I've stopped making ground ribeye and New York mainly because my missus does not like them as much as the tri-tip, and these days they are more expensive than years ago when I could get boneless ribeye at C&C for $4.99/lb. I can get brisket, tri-tip, or chuck for less than $3.00/lb on sale, which is cheaper than ground beef in my area.

Of all the types, my wife says the tri-tip is by far the best, and I tend to agree. I've also tried mixing other meats like pork sausage, ground turkey, freshly ground pork, but the wife does not appear to like the dilution of the beef umami. "Keep it simple" she says, and gives a Pavlovian drool every time I mention making tri-tip burgers. The key to success is having the right amount of fat.

I tend to use Montreal steak seasoning because it is so readily available, but I'll also use Old Stockyard, and will mix in the seasoning when I grind the meat just before vacuum packaging.

I think the bottom line is that you'll likely find as many excellent recipes and methods as there are guys making burgers, so you'll eventually find what you and your friends/family like best.

 

[meatsweats86]

Have you ever had a burger from Smash Burger, 5 Guys or Shake Shake? I used to grill burgers and they were always just ok. Now I do smash burgers on my cast iron pan or my blackstone flat top. If you do it on cast iron in the house, make sure you have the window open and fan on.

If you like a good thin crispy/greasy burger watch the video below. I season burgers with Lawry's Seasoning salt and make his sauce. I wont go out for burgers anymore.

 

[myownidaho]

I buy half a steer every year and the ground beef is around 90/10. I make 3/4” thick patties and cook them on a smoking hot grill(500-600). I flip once and cook to medium rare. If you want a uniform crust, CI will be your best bet. Not many people have a flat top to cook on. Make sure it’s really hot and only flip once.

 

[old sarge]

A Lodge cast iron griddle spanning two burnersbon a gas range will work very well in lieu of a flat top.

 

[meatsweats86]

A Lodge cast iron griddle spanning two burnersbon a gas range will work very well in lieu of a flat top.

Yes in deed. I love using cast iron except I convinced the wife to let me buy the 36" Blackstone griddle for the garage because I would set off the smoke detector every time we did smash burgers in the house.

 

[zwiller]

I cook them on a smoking hot grill

+1; Most grills aren't gonna get hot enough stock. It wasn't until I added sear burner than I started to get the results I wanted. My grilling quality went up like tenfold. No idea what it actually is but I'd say easily beyond 1k and 2-3x hotter than a stock grill.

Never ground my own yet but have a hard time thinking it makes a difference. Different cuts maybe. I have tried lots of stuff over the years and anytime I added stuff to meat prior to forming it just wasn't the result we wanted. I make a rub of equal parts SPG and msg/accent and liberally season the patty and grill. Seriously, medium burger is 2m on the sear burner. I close the lid (mostly since it is insanely smokey) but do not move away. I stand and count to 30s and flip. 30s and flip 4 times total, I like crosshatches...

http://aht.seriouseats.com/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html

 

[myownidaho]

+1; Most grills aren't gonna get hot enough stock. It wasn't until I added sear burner than I started to get the results I wanted. My grilling quality went up like tenfold. No idea what it actually is but I'd say easily beyond 1k and 2-3x hotter than a stock grill.

Never ground my own yet but have a hard time thinking it makes a difference. Different cuts maybe. I have tried lots of stuff over the years and anytime I added stuff to meat prior to forming it just wasn't the result we wanted. I make a rub of equal parts SPG and msg/accent and liberally season the patty and grill. Seriously, medium burger is 2m on the sear burner. I close the lid (mostly since it is insanely smokey) but do not move away. I stand and count to 30s and flip. 30s and flip 4 times total, I like crosshatches...

http://aht.seriouseats.com/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html

I've got a Weber Summit but not the one with the searing burner. I can still get to 600+. As for cross hatches, there's enough cheese on my burgers you're not going to see any cross hatches. :D

 

[tallbm]

I think some great suggestions have been provided to this point.
In something like this I usually recommend simplicity.

My simple approach for you would be:

1. Buy you some 80/20 ground meat but NOT in the tube, get meat that is on a foam tray if available
2. Put the meat into a big bowl
3. Season the meat with Black Pepper, Garlic powder (granulated preferred), Onion powder (granulated or minced/dehydrated preferred), mix the seasoning in and repeat until well seasoning
4. Form Large patties (thicker/bigger is easier to practice with than thin patties)
5. IMPORTANT: Before throwing on the grill add Salt to the patties. Mixing in salt earlier makes the proteins bind up and you get a firm dense chunk of meat for a patty rather than the proper burger texture.
   I often salt the tops while they are on a tray and then throw them on the grill salt side down and then add salt to the unseasoned side of the patties that are now facing upwards while on the grill :)
6. Cook to your liking.

Now for your Charred outside I'm not sure what to do because I don't really look for a char or crispness to my burger, BUT I would imagine a screaming hot grill would do this for you. Again with a large/thick patty it is more forgiving so you don't overcook the inside while trying to char/crisp the outside.

In short, Large patties, mix Pepper, Garlic, Onion powders into the meat and then make the patties, add salt at the end and cook to your liking. Do this and the flavor will be amazing everytime with basically no effort and then you can perfect your cooking and crisping techniques :)

I hope this helps :)

 

[old sarge]

Never ground my own yet but have a hard time thinking it makes a difference. Different cuts maybe.

I grind so that I know that it all came from the same critter. Seriously, nothing wrong with store bought hamburger or ground pork or chicken or turkey. But knowing that you are making a burger or meatloaf or whatever from one piece of meat from one animal rather than scraps from several, and generally doing so for less money than buying ready ground is kind of satisfying. We do the same for pork, chicken and turkey. It gets weighed/packaged in 1 lb +/- vacpacks, labeled and frozen.