The art of making hamburgers

[Pope Pixie Pickle]

Binding agent and keep em in the fridge before and after you form em.

[Mesozoic Mister Nigel]

They may have been too coarse a grind, or just needed to be worked a little more.

[memy]

I prefer bison meat over cow meat. I follow my grandmother's recipe for meatloaf, actually, though I leave out the ketchup and Italian spices. So it includes egg and torn bread slices as a binding agent. I use onion and garlic, but I usually balance this with garlic powder and onion salt as well. Also, black pepper. Sometimes I mix a little celery salt in just for the hell of it. Oh, and parsley flakes to make it look like I use fancy herbs without actually adding anything that makes a difference in flavor. The best thing I can think of to do with the finished burger is to eat it between two halves of a native american fried bread wad with all the works (lettuce, tomato, raw red onion, whatever condiments you want, even mayo).

Also, I once made burgers by following a wonton soup recipe. The filling used ground pork, soy sauce, oyster sauce, seseme oil, rice vinegar, garlic, corn starch, white pepper, salt, and sugar. (and shrimp if you want it) I think that's it, can't remember the exact amounts. Turned out alright.

[Mesozoic Mister Nigel]

I like bison quite a bit, especially for poke or steak tartare, but the very low fat content makes it less than ideal for some recipes.

Strangely, I have been unable to find hump in local groceries... only bottom round.

[Adios]

Elk is delicious. Very lean.

[Mesozoic Mister Nigel]

I love elk! Also venison. It's been a long time since I had any, sadly. I should go hunting up on the property this fall.

[memy]

I laughed when my wife found out she was eating venison that my uncle hunted and dropped her sloppy joe, exclaiming "oh no! bambi!" I finished it off for her.

[Adios]

I love elk! Also venison. It's been a long time since I had any, sadly. I should go hunting up on the property this fall.

We usually make jerky from the venison.

[Mesozoic Mister Nigel]

I am currently very irritated because it appears that even though we own 20 acres of forestland in Washington, I would have to pay the non-resident license price to hunt on it. Fuck that, it's bullshit! There isn't $800 worth of meat on an elk.

[Adios]

I am currently very irritated because it appears that even though we own 20 acres of forestland in Washington, I would have to pay the non-resident license price to hunt on it. Fuck that, it's bullshit! There isn't $800 worth of meat on an elk.

Lie.

[Mesozoic Mister Nigel]

I am currently very irritated because it appears that even though we own 20 acres of forestland in Washington, I would have to pay the non-resident license price to hunt on it. Fuck that, it's bullshit! There isn't $800 worth of meat on an elk.

Lie.

I would, gladly, but they require proof, and I have no intention of getting a WA driver's license.

[Adios]

 

[Rumckle]

I made hamburgers tonight, very tasty:

Ground beef
Diced onion
Grated Carrot
Diced chilli (a New Mexican I think, we don't get a large range of chillies here)
Soy Sauce (because after reading that thing about not salting your burgers, I decided soy sauce should make an ok substitute)
Fish Sauce
Egg

I also placed a bit of cheese in the middle of one, so it would melt while cooking, and give me a nice gooey, cheesy centre.

[Jasper]

Guys:

I'm off egg and dairy, is there anything else I can use for hanburger mixes?

[Sir Squid Diddimus]

Guys:

I'm off egg and dairy, is there anything else I can use for hanburger mixes?

Dude making burgers doesn't require egg,
I've never put egg in a burger I've grilled before and they come out perfect.