The Ultimate Hamburger

Well my ultimate hamburger,maybe not yours.

I am making burgers for a few friends tonight and thought I would pass along my recipe.
The last time i did this recipe nobody used condiments,it tasted perfect as it was.

First step.
Chop cabbage very finely,almost minced.
Do the same with celery,red pepper,green pepper,a bit of garlic and some onion.

For 2 lbs of meat,add 2 eggs.
Take a slice of bread and cut the bread into small pieces and toss it in the bowl.
(this helps it all stay together and not fall apart when cooking)

Add some worcestershire sauce along with some pepper and mix thoroughly.

The cabbage is the simple thing that makes this burger.
Don't be shy,give it a try.

If anyone has any good burger recipes....post them here,I would love to try your recipes.

can i use horse?

reply to post by haven123


Wow,2 minutes into my thread and i am already being trolled.

What do you think??
Who am i to tell you how to cook and what to eat??

Make a horse burger and come back with the recipe.

You have a 2lb burger? in one go?

I would not have thought to put the cabbage in it, sounds interesting. Also sounds like a great way for me to sneak some extra veggies into my kiddo's diet, thanks for sharing.

I personally like to add finely chopped onions to the burger meat, yum!

reply to post by MojaveBurning


The cabbage idea came from a place i used to go to in Quebec.
I couldn't tell why I liked them so much until my buddy told me they put cabbage in the meat.
MMMM

Been doing it ever since and have added a few items.

If you have fussy kids who don't like veggies,I suggest a blender to chop things up nice and fine,then toss it into the meat.

2lb is probably a kids burger over the pond given some of the burgers i've seen other there and thats 2lb of just the meat before the 1lb of cheese/lord knows how much veg/burger bun and an olive on top

reply to post by DrumsRfun


That sounds awesome! I love cabbage and would have never thought of putting it in a burger!

Going to definitely give this one a try!

Thanks for sharing!

reply to post by DrumsRfun


No need to add me as a foe....I missed it.
Pfft.

Thanks! This sounds great.
My kids love cooked cabbage, I bet the whole family will love these.

My favorite burger was actually from a restaurant, and I am surprised it didn't give me a coronary.
It was a deep fried pepper jack stuffed burger. I have tried a couple of times to recreate it, but it's either a grease ball or just falls apart. So...... if anyone knows the secret to that one, please share.

reply to post by woodsmom

if anyone knows the secret to that one, please share.

Add egg and bread and it will stay together.

reply to post by woodsmom


For stuffed burgers, I would recommend using a griddle (flat top) versus a frying pan! I have had disasters trying to make stuffed burgers using a frying pan, and for Christmas I got an electric griddle and it works much better. I have to say it works better even for regular burgers (unstuffed). The key is to not be afraid of having the heat too high and to not worry about flipping them! Let em get a good crust formed before flipping them......

reply to post by DrumsRfun


Thanks.
Ok, well I did try the typical tricks, but this has a pocket of melty cheese and a few other goodies in the center, do you think more bread than egg? I used 3 eggs last time I tried, and I don't think they cooked quick enough to do the job. Then the whole patty was deep fried to a golden brown, I want to say the coating was bread crumbs and Parmesan or something. My problem was getting the patty to fry up whole. Do you know what ratios perhaps?

I really don't eat like that often, but it was one of those things that was SOOOO good, I had to try it out.

reply to post by woodsmom


I use 1 slice of bread and one egg per pound.
If its 3 lbs of meat,use 3 eggs and 3 slices of bread.

Your burger sounds tasty.

reply to post by seeker1963


Thanks!
That's a good call. I hadn't thought to play with the heat too much, but it would stand to reason that the temp would have to be higher.
Nice Higher heat, cook longer and more bread in the burger might just do the trick!
You guys are great, the family has been asking for burgers, they might get these this week, or possibly drumsrfun's recipe, it looks easier, and healthier.

reply to post by DrumsRfun


Mine is elk or deer meat.

When you're at the butchers, have them grind up bacon in with the meat.

Make regular patties and season to taste. Cook accordingly.

Then top off with chunky bleu cheese and a big slice of red onion.

(noms)

reply to post by beezzer


That sounds REALLY good!!

I never thought about adding bacon,as a Canadian,i kind of feel ashamed of myself now.


I will have to try your recipe.

reply to post by beezzer


80/20 is the meat to fat ration for a good burger! You are right Beezer, venison burgers need the extra fat because of how lean the meat is!

reply to post by DrumsRfun


I'll definitely give yours a shot. Probably this week.

Thanks for a great thread!