Use ground chuck for the best beef flavor.
80/20 or 85/15 lean beef to fat ratio will give the most flavor and the less loss.
Thick burger patties should be cooked over medium heat. They will caramelize as they reach doneness.
Thick burgers should be treated like steak. Medium doneness (140˚) will not only ensure juiciness, but also great burger flavor.
Try to make thick patties as flat as possible. This will keep them from shrinking into a UFO shape.
Keep the topping cold until it’s time to assemble. The cool vegetables go great with a hot, fresh off the grill burger!
Thin burger patties need high, intense heat for quick cooking and amazing caramelization.
Put some finely chopped onions on the grill before smashing the burger. The onions will give incredible flavor.
Once the burger is smashed, leave it alone! The patty will release once it is browned and ready to flip.
Stack ‘em high! No single patty smashers here. Stack ‘em up for a beef flavor explosion.
Basic Burger Recipe:
- ½ cup Panko breadcrumbs
- ½ cup Water or milk
- 2lbs. Ground chuck
- 1 egg
- Louisiana Love Seasoning Blends to taste
Stir water or milk into breadcrumbs and let sit for at least 10 minutes. The mixture should not be soggy but hold its shape when pinched together.
Crack egg into separate bowl making sure no shell fragments remain.
Add breadcrumb mixture, egg, and seasoning to ground beef.
Mix well to incorporate.
Cook a small patty to test seasoning and adjust if necessary.
Form into balls or patties, cover, and refrigerate until ready to cook.
Note: The beef mixture can be frozen in plastic zipper or vacuum sealed bags.