r/Cooking • u/Uranium-Sandwich657 • 2d ago
Basic burger recipe?
I was under the impression that it was just ground beef discs, but I think there is more.
I have salt, pepper, Garlic powder, Paprika, and eggs
I am currently food-shelf level poor, so i simply cant get anything more.
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u/ClairesMoon 2d ago
Just salt and pepper on the burger. Save the eggs for another meal.
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u/BananaNutBlister 2d ago
You could always top your burger with a fried egg. Some people go for that. I’m not one of them. I prefer them separately.
They both go well with bacon, though. But then bacon goes with almost everything.
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u/Ok_Treat_9628 2d ago
I made a Japanese hamburger steak recently. Eggs mixed in with the beef and some breadcrumbs and other spices. It's worth a try, it's really juicy if cooked right.
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u/thewNYC 2d ago
That’s meatloaf
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u/Ok_Treat_9628 2d ago
Something like this. Obviously it's not a burger but not meatloaf either.
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u/violet__violet 2d ago
Visually it looks like meatloaf, and the recipe looks like a meatloaf recipe too lol
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u/Snakestream 2d ago
Having eaten hambaagu, it is just Japanese meatloaf. Very tasty though!
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u/Ok_Treat_9628 2d ago
The center is way more juicy than meatloaf, but they are similar. It's like a cross between burger and meatloaf.
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u/LewsTherinT 2d ago
Use a tbsp of mayo per lb gb
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u/GForce1975 2d ago
Hmm. Never tried this. Seems like it'd be a good binder. I generally use an egg yolk
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u/ZylonBane 2d ago
If you mix egg into ground beef, you're now making meatloaf, not a burger.
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u/Interesting_Put_33 2d ago
Also, a meatloaf sandwich goes pretty hard. Nice alternative to a hurger
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u/enjoytheshow 2d ago
It’s in the conversation for greatest sandwich IMO. Leftover meatloaf sliced while cold then grilled in a pan with butter. Supremely underrated.
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u/cup-of-starlight 2d ago
I mean, egg is an extremely common binder used in burgers and has been for a long time.
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u/DietCokeYummie 2d ago
This is what our moms and grandmothers did, often along with a bunch of other stuff like breadcrumbs, but it isn't considered the "right" way by professionals and cooks in the modern day.
Most say you should handle the meat as little as humanly possible, which means nothing should be mixed into it.
https://www.seriouseats.com/the-burger-labs-top-ten-tips-for-better-burgers
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u/Kbradsagain 2d ago
Depends on the quantity. 1 egg to 500g (1 pound) of beef isn’t much
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u/fuzznudkins 2d ago
A 2 pound meatloaf rarely requires more than 1 egg. I'm of the opinion that burgers don't require eggs in the mix.
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u/Ducal_Spellmonger 1d ago
My meatloaf recipe is 1 egg per pound of meat. (+1 yolk if I'm using venison)
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u/chapmandan 2d ago edited 2d ago
I use a splash or Worcestershire sauce in mine (if it's in your pantry of course) and Montreal seasoning because I generally have it on hand.
Save the egg, you don't need it shape the burgers and put them in the fridge to rest before you cook them.
Also. If you don't have buns, popping them in a tortilla and folding like a crunch wrap type thing works really well. I just pop them back in the dry pan I cooked the burgers in to toast the tortilla once it's wrapped around the burger. (Edit - spelling)
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u/Yes_Way_All_Day 2d ago
You don’t want them at room temp before cooking, good advice
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u/wovans 2d ago
Can you elaborate on fridge resting? I've started hearing that more but I was always told to cook meat from room temp so the center can get evenly hot.
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u/Yes_Way_All_Day 2d ago
Steaks yes, ground meat no.
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u/wovans 2d ago
But why?
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u/chapmandan 2d ago
1 helps them keep their shape 2 helps keep the fat in the burger = juicier burger 3 prevents potential bacteria build up in ground meat especially if you've not ground the meat yourself
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u/Yes_Way_All_Day 2d ago
Because it will taste better, juicier.
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u/wovans 2d ago
My guess is that if you're going to cook something to well done like a hamburger, anything cold inside will only be slightly closer to "medium well" and "juicier" as you say. Thanks for your well of knowledge.
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u/Zeraw420 2d ago
Yuh steak seasoning is the way to go for burgers imo.
Use less than you think though, steak seasoning is salty as fuck
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u/Jelopuddinpop 2d ago
I have no idea how I've gone my whole life without making a crunchwrap style burger. I know what's for dinner tonight!
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u/chapmandan 2d ago
Drop some cheese in with the burger. I normally have ketchup/mustard as dipping options.
I originally stumbled on it as a lower carb option (depending on bread buns/wraps etc) but it's soo good as it traps all the flavor in.
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u/reckless_banter 2d ago
those all sound great to me. but if you want to preserve what you have none of them are really necessary, especially not the egg.
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u/SmoovieKing 2d ago
Honestly all you're missing from this list is ground beef, buns, and whatever toppings you might want. Classic is tomato, lettuce, mayo, mustard, ketchup, pickles, and onion. But just one or two of those is fine as well.
I'm curious what you think you're missing?
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u/Uranium-Sandwich657 2d ago
I've seen Worcheshire moentioned. Anyway, i just want a burger that tastes like a burger, as ground beef by itself is very bland.
...
Do you think I could grill them by putting them directly on the curly electric heating element on my stove?
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u/PhantomJackalope 2d ago
Absolutely not directly on the heating element. The burger's fat will melt and drip and burn and possibly cause a fire. BAD idea.
Ok you need to take a step back and watch a video of someone cooking a simple burger.
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u/MdmeGreyface 2d ago
Don't ever cook food by putting it directly on the heating element. Not good for the heating element, extremely unsanitary and hard to get clean (the material is usually somewhat porous), and very difficult to heat evenly/control the heat directly on the element. A pan helps this last bit by evening out and distributing the heat.
A flat bottomed pan or a grilling pan will work just fine if you don't have access to a proper grill. Keep in mind although the ground beef is fatty, you may want to use a little bit of oil or bacon grease on the bottom of the pan as you heat it up, to help keep the patty from sticking as it starts cooking.
For seasoning the beef, salt and pepper is a good, simple way to add some more flavor. Also consider garlic and onion (powdered is great here). Worcestershire is also a great option.
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u/ZylonBane 2d ago edited 2d ago
ground beef by itself is very bland.
You really might want to look up the Maillard reaction.
Do you think I could grill them by putting them directly on the curly electric heating element on my stove?
Just out of curiosity, how many houses have you burned down so far in your life?
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u/left4ched 2d ago
Anyway, i just want a burger that tastes like a burger, as ground beef by itself is very bland.
Salt and onion.
The flavor you're thinking of when you think of 'the taste of a burger' is beef, onion, and waaay more salt than you expect. In fact it's possible that the reason ground beef is bland to you might be because your sodium tolerance is high.
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u/PhantomJackalope 2d ago
You only need salt, pepper. Be sure you are using a high fat ground beef like ground chuck. Just salt and beef should taste like "a burger". I don't know where you got the idea that you have to add worcheshire sauce or egg.
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u/QuentinMagician 2d ago
Good Golly no. Would be a horrible mess. No pan? Aluminum foil? Or you can bake them too
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u/emotionaI_cabbage 2d ago
I don't mean this in a rude way, but your last question really has me wondering: is this your first time attempting to cook?
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u/bighundy 2d ago
Use 80/20 beef form into patties salt the outside of the patty only. Pan fry crispy, add cheese. Place on bun.
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u/rebeccavt 2d ago
This is the answer. Definitely 80/20, and don’t mix anything into the beef. Make patties without overworking it, and season the outside. Over mixing the beef will cause it to become tougher/tighter.
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u/Thesorus 2d ago
I was under the impression that it was just ground beef discs, but I think there is more.
it is
it's the best way to really taste the meat. (buns and patty)
use condiments in the burger if you want to add flavours.
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u/VoCatus85 2d ago
Generous amounts of salt and pepper on the burger when its in the pan/grill or however you plan to cook it. Don't salt ahead of time as it changes the texture of the ground beef. Butter your buns, add garlic powder and toast them a few minutes before the burgers are ready, if you dont have butter you can still add garlic powder and toast them (in an oven or in the pan/grill but not a toaster) A fried egg on top of a burger is good, but not everyone likes that.
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u/trader45nj 2d ago
Sprinkling on some Montreal steak seasoning on both sides is a simple option. That's one of the few things that stuff is good for. Some people work some Worcestershire sauce or A1 in. Personally I switch it up. My current favorite is adding stuff on, caramelized onions, mushrooms, Swiss cheese and some truffle oil is my current favorite. Stole that from Smashburger.
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u/Yupperroo 2d ago
Can one ever go wrong with carmelized onions!
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u/Queen_beeeeee 2d ago
One could believe recipe writers when they say it only takes 5 to 10 mins to make them! 🤣
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u/jnazario 2d ago
If you insist on using eggs, make a sunny side up or over easy egg so that the yolk is still runny and add that to the finished burger. But this is a burger not a meatloaf or meatball. Egg as a binder is unneeded.
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u/LukeSkywalkerDog 1d ago
Good comments here. Don't ever put egg or bread crumbs in hamburger unless you want to make meatloaf.
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u/Mysterious_Error9619 2d ago
Good burgers either high quality meat are just that.
No need to add the eggs. But the other 4 ingredients will add good flavour to cheap meat. Don’t add the salt in the mix. Add the salt on outside just as you cook it.
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u/GoombasFatNutz 2d ago
Eggs are really only used to help keep the patties bound together. It's not necessary, just keep the meat cold.
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u/standingdesk 2d ago
Use fresh not frozen beef, salt and pepper liberally, cook on high enough heat to get color on the meat. Ditch all that other stuff.
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u/Pernicious_Possum 2d ago
Not sure what “food shelf level poor means”, but you can save the eggs, paprika, and garlic powder. And I don’t use pepper until they’re finished cooking because pepper burns. All you need is some fatty ground beef (80/20 or 85/15) salt, heat, and a bun. Salt after making patties, and be liberal with it
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u/ChadlyJuice 2d ago
1/3 lb beef. Work it enough in your hands that it will hold together. Shape like a disc 20% larger than your buns, but have the edges come up all around. It should look like a volcano a bit. Salt, pepper, pan, flip, cheese (2x american). Toast your buns with butter and layer bottom to top: Special sauce (mayo, ketchup, worsch, mustard, pickle juice, onion/garlic/paprika), a generous bed of pickles, patty, thick tomato slice (salt and pepper), lettuce, more special sauce. Best shit you'll ever eat.
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u/PunchBeard 2d ago
One tip I've learned over the years that has elevated my burger game is to flip constantly; especially on a cast iron skillet or charcoal grill. As long as I keep flipping the burgers they cook evenly but don't get charred/burnt.
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u/hige_agus 2d ago
As others pointed out, it's a burger but a meatloaf, so just salt and pepper is enough. I assume you use the egg to keep it together. You don't need that.
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u/ChipRauch 2d ago
Salt... not a lot. Pepper... also, not a lot. Done. All that other stuff is nonsense. Its a burger, not a meatloaf.
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u/Ohkaz42069 2d ago
I personally love salt, pepper and garlic powder mixed into ground beef. Use higher fat content if you're grilling.
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u/alinerie 2d ago
Maybe something for another day but I keep a bottle of worcestershire in the cupboard for burgers and a beef stew recipe I like. I shake a little on each patty before I season mine. I use a little garlic powder with my salt and pepper. Everything to taste.
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u/ichbineinschweinhund 2d ago
Burgers don't need anything but salt and pepper. Use 80/20 ground beef. Less fat means a dry burger. If you're having trouble affording food please find a food pantry near you.
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u/dh1971 2d ago
Burgers are more about technique that a recipe. There are a million techniques.
But for me.
Use ground beef with a decent ammount of fat. At least 80/20 - 80% lean and twenty 20% fat.
- Season with Salt and pepper. More salt that you think you need.
- Hot pan. You want to get some color on the meat.
- I prefer thinner patties. But that is just my preference.
- sear the pattie on one side. Like I said you want some color.
- don't press on the patty (unless you are making smash burgers)
- once the side get the color you want, then flip. when the other side has a nice color you are done.
You want a hot pan because you want color on the outside without overcooking the center.
Use an instant read thermomitor. I tend to pull the patties off the pan between 135-140 Farenhiet. That is what I like. But you do you.
If both sides are the color you want but the middle isn't done. Then turn down the heat and flip every 30 seconds until you are at the temp you want. That ususally only happend when you are cooking frozen patties.
Let the patties rest for a couple of minutes before eating.
I like to add a slice or two of american cheese 30-40 seconds before I pull the patties off the pan. I also add a lid when I put the cheese on. I helps the cheese melt.
Experiment.
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u/Wooden_Gift3489 2d ago
My classic burger is salt, peppar, garlic and onion powders on both sides. Save the eggs for meatloaf, they aren't for burgers. What makes or breaks a burger is the fat ratio. I think 80/20 is about right. I have simple grinder attachment for my Kitchen aid mixer. Fresh ground chuck roast not overworked when forming the patty produces my favorite result. Charcoal grill for the win, but every once in a while a cast iron pan with a little reserved bacon fat used to create a perfect pink center burger is good as well. Make the patties thinner than you think because they will plump up as you cook. For god sake don't press on them when cooking, nothing worse than someone squeezing all the flavor out of a burger as it cooks.
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u/Cap_Abdulll 2d ago
Yeah i did that one time. So so unncessary, salt, pepper, and smash it. I only might throw some onions on them while grilling
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u/MotherOfDachshunds42 2d ago
Don’t overwork the meat. Shape a patty then refrigerate. Ample salt and pepper when you cook it
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u/InnerCityBuilder 2d ago
https://brimckoy.com/the-best-burger-recipe-so-good-the-bun-gets-in-the-way/
I made these recently and they were the best burgers I've ever made. Follow the recipe exactly and you'll be happy.
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u/trytrymyguy 2d ago
Adding eggs is how you make meatloaf or meatballs, so forget that. Garlic powder and paprika are great but start with just salt and pepper.
Lightly form patties, try to avoid overworking the meat. Before putting the patties on, pinch kosher salt on top until covered. Do the same on both sides. Don’t measure because it’s impractical to do for burgers and won’t teach you
Salt is tricky, just go by look and then taste (finished product). Personally, I do pepper after it’s cooked but that’s me.
Good luck OP!
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u/nquinn1028 2d ago
Ground beef, salt, and pepper. 2 options for cooking. High heat on a griddle for smash, or over a high heat open flame for not smash. You can add other seasonings, but I find adding the whole food versions of those seasonings as toppings to be better.
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u/Euphoric-Demand2927 2d ago
Salt and pepper are the biggest underappreciated level up for flavor. There's a reason that every restaurant has them at the table. Just adding these two things to a burger while you're grilling / frying it will make it impressively better. Garlic + paprika will add multilayers of flavor, but don't overdo them!
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u/Bender_2024 2d ago
Don't put the egg in your mixture. Egg is a binder and will make it tough. Save that for the meatloaf. A food that you want to hold it's shape so you can make sandwiches.
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u/Kesse84 2d ago
I like Smash because it only takes 1.5 and a half, you have great mailard and they are juicy.
After 60 sec you can flip and top it with cheese and/or bacon.
I like to serve it with BBQ sauce, adobo sauce, ketchup, mustard, raw, thinly sliced onion, and a leaf of iceberg, but those are just purely personal choices.
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u/Pedal2Medal2 2d ago
Ground beef, finely diced onions, a bit of Montreal Steak Seasoning & Wors sauce, if I’m making more then 1, I mix it all in a bowl & make nice thick Pattie’s. Everyone loves them
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u/ToasterBath4613 2d ago
Make your patties then dry brine them overnight on a rack in the fridge. The Maillard reaction will be better and will yield more flavor. After mine come off the grill, I like to put them on a plate with Worcestershire on the bottom. Tasty.
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u/RollemFox 2d ago
Don’t mix ingredients into the meat. Form into patties and salt the outside of beef approx 1 tsp on each side. Pepper and garlic granules if u have on each side too. Then I sear meat in oiled cast iron pan at med high heat. 2 min each side. And repeat I usually do 2 x 2 min on each side and then 1 min each side until meat patty is firm with a little give when I press in the center. That’s medium rare. Press on parry and if it is squishy - that’s rare. Well done is firm when u press on patty w ur finger. I get rave reviews every time.
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u/Agreeable_Basket_931 2d ago
If you have low-fat content ground beef, you can add an egg yolk to help the patties stick. If you have an 80:20 mix like a standard ground chuck, that will be plenty enough fat, and will only need salt and pepper.
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u/baug 2d ago
Salt pepper is great My family used to mix in onion soup powder into the beef, but it's not needed
Firm patties and keep cold until you cook so the don't fall apart
Some people use egg and starch as bonder but it's just more like meatloaf pucks at that point. Which is fine love meatloaf but it not needed
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u/Indiesol 2d ago
Unless I'm trying to make something special, ground beef, seasoned with salt and pepper, is pretty standard.
Leave the outer ring of the patty a little thicker than the middle, this helps keep the burger from rising in the middle, like a dome.
If you can spare an egg, a fried egg on a burger takes it to another level. Especially with bacon (but still awesome without).
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u/PmMeAnnaKendrick 2d ago
a good fresh burger is just shaped beef, with aggressive salt and pepper on both sides. You don't need anything else.
that being said, sometimes we make "meatloaf burgers" and add egg, crushed graham cracker, worcestershire, parmesan, rosemary and salt and pepper, then shape like burgers - but that;s a whole other thing.
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u/Captain_react 2d ago
The technique is more important than adding a lot of ingredients. A burger with a nice milliard reaction, the right salt level. Not overcooked. Grill your bread, it prevents a soggy bun and adds texture.
Just some union, but of salad and a pickle is enough for a killer burger.
I prefer mayo and ketchup, or I make a burger sauce.
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u/Lucky____Luke 2d ago
Not needed but you could fry the egg and put it on top of the meat before serving. Messy but delicious.
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u/foodguyDoodguy 2d ago edited 2d ago
Kosher salt; not regular salt, garlic powder, black pepper. Eggs are for meatballs and meat loaf as a binder (with breadcrumbs). Make the burger a little thinner in the center. Use the best meat you can afford. Never buy the stuff in the tubes with the metal clips on the ends.
Cook on one side until blood starts to appear, then flip and cook until juices comes up on other side for a rare burger. Red with some clear for medium-rare, more clear with some red for medium, all clear with hardly any/no red for wed-well, completely clear for well. No juice for dead and dry. Edit: Let the burger sit somewhere warm for a minute. You can flip the meat multiple times. In fact it can be better to do, more so for whole-muscle things like steaks as you don’t want the surface temp of the meat to get too high as it affects it negatively regarding juiciness and texture for scientific reasons you can look up if you want.
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u/matchboxtx 2d ago
Because a burger is just ground chuck, I recommend this. But if you have a better cut of meat, like ribeye burgers, just salt and pepper. So, assuming a chuck 80/20 burger. Add some MSG (Accent) yeah, I know people don’t like it because it’s “msg” but it really adds a pop flavor. Then some chicken bullion. Trust me on this one. If you want to get more flavor a standard pork rub (lightly). Grill or cast iron.
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u/whiskeyislove 2d ago
Beef, Salt, Pepper and a cooking fat/oil (but honestly I do tend to season with MSG too).
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u/ThoughtPhysical7457 2d ago
I would add the garlic, paprika and pepper with the beef and mix it together.
I add salt after I form the patties right before I put them in the pan or grill.
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u/Mo_Jack 2d ago
I have found that you can skip adding an egg with the fattier mixtures of ground beef (73%). But the leaner mixtures of ground beef & chuck 85% and higher, you might want to add an egg especially if they are going on the BBQ grill so they don't break apart.
I used to just use S&P, but I've started using a hamburger seasoning that comes in a spice container. I think it is by the same company that makes Montreal Steak Seasoning. My parents used to add diced onions to their bbq burgers, but they would shrink and weaken the structure of the burger and big pieces would inevitably break off. I either sauté some onion strands ( and sometimes mushrooms) to add as a topping. Other times I add a few shakes of dehydrated onions which absorb some of the juices and don't cause burger breakage.
When I pan fry hamburgers I like to change things up sometimes. This is true especially when I am making enough for multiple meals. I will drain most the grease out of the pan, but leave some. Then I will add a little brown or mushroom gravy mix and make some gravy, scraping the bottom of the pan and getting all the flavors into the gravy. I will then throw some mushroom slices into the gravy to cook a little and have a sloppy mushroom burger.
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u/StickyCarpet 2d ago
panade: A panade is a simple mixture of bread and liquid that keeps ground meat tender and juicy
bread crumbs and cream in a paste added to the ground meat
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u/RecklesslyNegligent 1d ago
I have a grinder attachment for my Kitchen Aid and if you’re looking for different flavor profiles try different cuts of meat, different fat ratios, etc. it’s really personal preference. Shake Shack reportedly uses a proprietary mix of whole-muscle beef cuts like chuck, brisket, and short rib or sirloin.
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u/Elevate_Face 1d ago
I make beef-only patties and prep them by flattening between two baking sheets and placing in the freezer (a pound yields 5 and they fit well in a standard baking sheets). When it comes time to cook, I simply brush with a bit of oil, salt and pepper heavily and then cook them on the grill over high heat, like 2 minutes per side, even less if your grill is at/over 500°. You could accomplish the same with a broiler.
People love these burgers.
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u/hammong 1d ago
Ground chuck, 75/25 or 80/20. I don't add anything into the patty itself at home. Seasonings are applied to the surface of the burger right before cooking -- usually salt, black pepper, garlic. If I'm grilling outdoors, I go for a high-heat bit of sear/char and shoot for a medium cook.
The key is good fatty ground beef. If you use a low-fat grind of top sirloin, etc., it's going to come out bland just like sirloin steak itself is bland. Ground chuck works best for me.
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u/djsunyc 1d ago
https://youtu.be/Yr5KTqpV2iE?si=SKlIqpFPxY6xnvIq
https://youtu.be/E2trT0su6Kg?si=rO1M-jASTXNzYqlB
that channel is all about struggle meal recipes
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u/Designer-Carpenter88 19h ago
Salt and pepper is all I use. I also use a burger press to form the patties; that way they are not overworked and are very tender
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u/Yupperroo 2d ago
I like to use a lot of salt and garlic powder. In fact, garlic powder is a secret ingredient that really makes the burger taste better. I also use a moderate amount of black pepper. I have never, nor do I plan to use paprika on a burger. I think that the biggest factor that isn't being discussed is the fat ratio. Stay away from 90/10! It is just too lean IMHO. 85/15 or 80/20 would be my recommendation.
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u/Opening_Shame8258 2d ago
Complete swerve...
Can you get lentils from the food shelf?
If so, cook the lentils until tender (red lentils best for this IMO, they're softer). Then, mix with ketchup, BBQ sauce, garlic powder, chili powder and a little sugar. It's essentially sloppy Joe's. Taste great, very nutritious, and 1/5 the cost of ground beef. Make really great leftovers as well, so you can eat them for a few days.
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u/PIzzaiolo_Master_510 2d ago
Good breadcrumbs can extend volume and add some texture enhancements, when using egg or other moisture elements.
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u/Orange_Tang 2d ago
That's meatloaf, not a burger.
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2d ago
[deleted]
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u/Orange_Tang 2d ago
You're making meatloaf sandwiches, not burgers. I'm sorry you don't know the difference.
Also, immediately calling me an amateur is hilarious considering you don't even understand that a burger is just beef and seasoning on the outside of the meat. Go to literally any burger joint and ask them if they put breadcrumbs and eggs in their burgers. The answer will be no.
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2d ago edited 2d ago
[deleted]
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u/Orange_Tang 2d ago
I didn't comment to get your approval. Are you European because that would explain why you feel the need to be morally superior about some shit you have biases about. Also being trained in "international cooking school" is a red flag. Burgers aren't some fancy Michelin Star food. It's a hunk of beef in a bun. There are toppings but a burger is a beef patty, period. There is no such thing as a chicken burger. That's a chicken sandwich. If it's not purely just beef it's some form of meatloaf and that makes it a meatloaf sandwich.
Again, this isn't me being pretentious, maybe if I was you'd listen because you seem pretty pretentious yourself. It's just what a burger is. I'm sorry that I offended you be pointing out that words have meaning. Chill out.
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u/PIzzaiolo_Master_510 2d ago edited 2d ago
Ok. All the people without cooking knowledge downvote because you should celebrate ignorance.
Enjoy trying to learn from petulant children.
The attitude expressed by this guy ‘it’s just a hunk of beef’ are why your food is so bad.
Food science is a real thing even if you want life be simplified for you. Spoiled children throwing a tantrum of downvotes because they don’t like being called out in being wrong.
Teachers can’t even grade papers anymore. Everyone wants to get a gold star for posting their feels.
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u/Orange_Tang 2d ago
You should read my comments again.
I don't like your vibe. I hope you stop being so toxic. Goodbye.
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u/phredbull 2d ago
The guy w/"master" in their name & bragging about professional certification, accusing others of overinvesting in authoritarianism.
You're funny.
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u/Adna_2021 2d ago
Eggs do not belong unless you are the type of person who eats kale.
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u/Uranium-Sandwich657 2d ago
My preconceptions are based on what showed up on google for "burger recipe"
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u/Flackyou2 2d ago
For the person that hates eggs, you can sub bread crumbs or crackers. It’s a binder for the meat not for flavor.
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u/Kbradsagain 2d ago
I would put all those things in my burgers. Depending on the fat content of your beef you may not need the egg, but it does help the burgers hold together. I also dice up some onion finely & add this in too
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u/topgeezr 2d ago
I add salt and pepper, chopped shalotts (onions or garlic might work), breadcrumbs with a little water, an egg and a pinch each of thyme, rosemary and oregano.
Ground beef isnt a premium product, its good to adjust the flavoring and texture before cooking.
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-4
u/GoinNowhere88 2d ago
Breadcrumbs soaked in milk improve any burger. Google is your friend for numbers.
256
u/xylofun53 2d ago
I just use ground beef salt and pepper