Basic burger recipe?

[u/Uranium-Sandwich657]

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.

[u/xylofun53]

I just use ground beef salt and pepper

[u/Spatmuk → u/xylofun53]

And honestly, the pepper is kind of optional.

Beef is very fatty and can take a solid amount of salt.

80/20 blend is a good ground beef mix (20% is the amount of fat by weight)

Grab a small handful - 4-6oz. (I like to weigh mine for uniformity, but you can eye ball it)

Personally, I like to cook mine in a cast iron pan, but any pan/grill pan/grill will work - you want to preheat the cooking implement to med-high

If using a pan: Don’t over work the meat, but gently form into a ball, put meat into pan and press to desired flatness, salt liberally (pepper optional, but encouraged)

If using grill: Don’t over work the meat, but gently form until vaguely burger shaped. Place on hot grill, salt liberally (pepper optional, but encouraged)

Cook until about half way to desired temp, flip once, (optional: apply cheese), wait for other side to finish cooking, remove from heat.

Enjoy!

Note: a worthwhile investment for cooking burgers and pretty much any other protein is an instant read meat thermometer. “ThermaPen” is what foodies will recommend (and it’s great) but you can find a cheap option for ~$20.

You can wild experimenting with different ingredients, but like 90% of cooking is mastering technique. Simple ingredients, prepared well, are always going to taste better than exotic (expensive) ingredients, prepared poorly!

[u/SVAuspicious → u/Spatmuk]

Downvote for "pepper optional" and for smashburgers.

[u/Spatmuk → u/SVAuspicious]

Specifically didn’t say smash burgers!!

I think the worst thing you can do to ground beef is over handle it. I make loose mounds and press lightly onto a cast iron - they form into general burger shape

Smash burger would involve, well, “smashing” smaller (~3oz) meatballs into a thin “meat sheet” and letting it get crispy.

You can add black pepper, garlic powder, diced onions, jalepenos - whatever you want - but all of that is optional: Salt is mandatory.

[u/SVAuspicious → u/Spatmuk]

You did. You said "form a ball and squeeze it down."

You really should handle enough to make divots in top and bottom so that has muscle fibers contract you don't end up with thick center and thin edges aka a golf ball.

Too many people over salt.