Most of the heavy lifting is done by the fat content of the hamburger - make sure you use NON lean ground beef, something like 80/20. That's most of it right there.

It’s not exactly a chef move, but I just use Montreal Steak seasoning. I hand pack quarter to third pounders, and I don’t overcook them.

Basic burger? Salt. Pepper. And your thumb. Seriously. Put a dimple in the middle of the patty so that as it draws in it retains its shape.

Those, and a good sear.

I'm going to the butcher right now just to try this.

I just bought a whole prime rib from my butcher and had him cut it into tomahawk steaks. Everything that was leftover he ground into burger. Idk the ratio of meat/fat but damn those were some good burgers.

Either 80/20 ground beef or ground lamb

80/20 is my usual. Ive never ground my own meat but it seems like it would b hard to get an accurate percentage split.

The problem with general ground beef is you never know what your getting. Sometimes it works out, sometimes not so much. Ask your butcher what they put into the ground beef that day. I generally like to find cheap meat that gives off the best flavour. Rib chuck, shank, sirloin, if your patient some oxtail. Just good fatty meat.

I don't know what youtube asshole has everyone convinced of this 80/20 bullshit but more fat is always better. A 60/40 or 40/60 mix is great with a more coarse grind.

Salt and pepper is all a burger needs.

shortrib

Montreal steak seasoning

Lawry's seasoned salt, garlic and black pepper.

Personally I like using a bunch of smoked paprika, garlic and onion powders, touch of cayenne, salt and pepper.

I like to use powered ranch dressing

Salt and pepper?

Nice looking grill marks!

Whoa— and as if those weren’t good enough, shredded lettuce ftw! 😃👍

Toasted bun seals the victory!

Looks good

OMG THAT LOOKS INCREDIBLE

Most stores run chuck roasts in ads pretty cheap

Oh yum no way. How did you make?

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Looks delicious!

I love those patties for smash burgers. Perfect size for 2 balls/patties and good flavor.

Don't be afraid of the grill and wood chips. My best meatless burger starts with impossible beef, about a 4oz portion smooshed to roughly quarter pounder size.

Sprinkle generous black pepper on one side. Flip it over and spread Better Than Bouillon beefless base on the other side.

Take it out to the grill (wood chips in the charcoal, relatively low heat, around 300F) and put the patty peppered side down.

Smoke it low & slow for around 15 minutes or so. Flip it, and cook for another 15 minutes, give or take.

Using this method gives me a meatless burger that not even meat eaters can detect is vegan. The slow cook and smoking really works wonders.

~~

Beyond Beef needs a bit more work, but my most recent foray was very tasty. I cooked in a pan, seasoned with generous black pepper, bit of garlic powder, bit of salt, onion flake, splash of A1 steak sauce.

Topped with grilled jalapenos and violife Mexican shreds, melted in the pan with steam. Toasted buns. Sauced with creamy bbq sauce.

It was actually really tasty. I was craving this beyond burger the other day.

Thanks for the tips. Gotta make sure that Worcestershire is vegan too.

If you don’t have a grill but want that smokey flavor then smoked paprika is a game changer.

Um I’ve never had a bad vegan burger 💀

I feel like a, dummy for eating beyond burger and fake burgers without proper seasoning smh. Since I hasn't had meat for years I didn't know that I had to season meat lol

I buy the Impossible packs and try not to buy the frozen unless I have to. It makes seasoning the burger so much better. I add black pepper, garlic, and A-1 sauce. I used to add bread crumbs, but I thought the burger got too dry. I hand mix the Impossible with the seasoning and A-1, form 6oz meatballs and then press them down to patties. Lastly after laying them in the pan I add salt over the burgers.

I agree with the masses, 80/20 chuck but if you want to mess around then you can grab different cuts from your mainstream chain (safeway is nearest for me so yea) and ask the butcher to grind it for you..

Beef with fat

I like 80/20 chuck

80/20 for sure. If you really want the best though, you want a mix of different cuts that you ground yourself

Edit: https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef

In Kenji I trust

I’m my opinion grinding a ribeye is just a waste of a ribeye.

Ground chuck, brisket or short rib will give you great flavor for the burger and a good fan contents, about 80/20.

Serious eats did a whole guide on making custom blends https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef

I grind brisket. First I trim all the fat off of the outside, plenty of fat left on the inside don't really know or care for that matter what the ratio is. Cut into chunks almost freeze run it through the medium size plate mix it all up real good almost freeze again and run it through one more time. Season liberally with kosher salt and fresh black pepper when making patties. Careful you don't get any on your forehead when your eating the finished medium burger, your tongue will beat your brains out trying to get it back.

I'm not a butcher, but I think the meat / fat ratio matters more than which cut you're using.

A pure ribeye burger to me seems to waste the ribeye becuase the flavor of a ribeye is just supreme (imo). Short rib, chuck and xxx with a 15 - 20% fat ratio always gets me high complements.

I do however season my meat thoroughly as I form the patties as well, as opposed to just seasoning the outside.