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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  How to make exciting Hamburger patties???
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How to make exciting Hamburger patties???  This thread currently has 1,643 views. Print Print Thread
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funkymuse
Wednesday, March 7, 2007, 3:18pm Report to Moderator Report to Moderator
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Help!!

With Burger meat, I'm just making patties and cooking them up in a skillet, draining off fat.

My mom used to make them with bread crumbs and onions and egg mixed in.  That's one way.  Maybe using spelt bread or ezekiel...

Any and all suggestions on how to make these bland burgers better would be appreciated!!!



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shoulderblade
Wednesday, March 7, 2007, 3:36pm Report to Moderator Report to Moderator

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Kyosha Nim
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Have you tried Ginger? I like onions and ginger together and mix in ground meat and an egg as an excuse for having it.

Also maybe a hot sort of pepper such as japaleno? Add in a little at first as a trial.





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geminisue
Wednesday, March 7, 2007, 3:44pm Report to Moderator Report to Moderator

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Oh gosh, if you want a loaded burger, there are so many things you can add, look at your compliant spices, sea salt ,fresh ground pepper,curry powder, you could add minced garlic, onions, parsley, chopped ground walnuts, pecans or almonds,ground pumpkin seed, I like to add 1 egg or 2 egg whites to hold it together, whatever I choose to put in it. You can even put your greens in it, a dollop of goat cheese. anchovy paste, if you life it.   Also when forming if you push the center down a little when starting to cook, it will raise back up pretty even when finished.  and just think about what you can top it with or compliment it with on your plate, MMMM this is making me hungry, gotta go.
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funkymuse
Wednesday, March 7, 2007, 3:45pm Report to Moderator Report to Moderator
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Can we O's have goat cheese?
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Debra+
Wednesday, March 7, 2007, 6:20pm Report to Moderator Report to Moderator

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debra  -  Wednesday, March 7, 2007, 6:21pm
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koahiatamadl
Wednesday, March 7, 2007, 9:00pm Report to Moderator Report to Moderator

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finely chopped peppers are nice, too
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gulfcoastguy
Wednesday, March 7, 2007, 10:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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Eggs, onions, chopped red bell peppers, and oatmeal. Eggs, onions, curry powder, and oatmeal. Make the patty with ground lamb and either of the previous two mixes or even turkey. Just try it and eat any mistakes.
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KimonoKat
Wednesday, March 7, 2007, 10:58pm Report to Moderator Report to Moderator

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We sometimes dust our beef in Spelt or Kamut Flour before frying with garlic and ginger.


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Brighid45
Thursday, March 8, 2007, 12:33am Report to Moderator Report to Moderator

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Try a blend of lean hamburger, ground lamb and/or ground turkey. Add in some chopped onion and garlic, grill to taste and dust with curry or cumin. Serve with greens and rice pilaf. You can also crumble the leftover cooked burgers up with some goat feta or cubed fresh mozzarella and serve hot with steamed broccoli.


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funkymuse
Thursday, March 8, 2007, 12:54am Report to Moderator Report to Moderator
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I'm starved after reading all this!!!

thanks so much!!!
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Alia Vo
Thursday, March 8, 2007, 1:08am Report to Moderator Report to Moderator

Kyosha Nim
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Perhaps try adding some flavorful, intense spices and flavorings such as soy sauce/tamari, parsley, fresh ginger, fresh onions, fresh garlic, lemongrass, fresh horseradish, tarragon.

Alia


Alia A. Vo
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Schluggell
Thursday, March 8, 2007, 12:32pm Report to Moderator Report to Moderator

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Kyosha Nim
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You could also try some other "Patties" like Croquettes, substituting mashed Parsnip or Turnip instead of Potato.
Essentially mixing half Mash and half Mince together and forming into patties and dredged thru breadcrumbs.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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helpertouch
Thursday, March 8, 2007, 4:48pm Report to Moderator Report to Moderator
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I like to dust the patty with garlic and paprika, like in blackened fish. Then while it's cooking, I like to pour on a bit of soy sauce or teriyaki sauce. Repeat when you turn. These are delicious.
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Drea
Thursday, March 8, 2007, 5:28pm Report to Moderator Report to Moderator

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Quoted from helpertouch
I like to dust the patty with garlic and paprika, like in blackened fish. Then while it's cooking, I like to pour on a bit of soy sauce or teriyaki sauce. Repeat when you turn. These are delicious.


That's the way I used to cook hamburgers, back in the day...yum!


It is not my responsibility to convince anyone of anything.
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funkymuse
Thursday, March 8, 2007, 6:25pm Report to Moderator Report to Moderator
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Anybody know of a good teriyaki sauce with no avoids for O's?
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BuzyBee
Thursday, March 8, 2007, 7:25pm Report to Moderator Report to Moderator

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Drea, you know turkey burgers are delious too. I cook the family beef and cook mine with ground turkey. Every once in a while I get the burger craving and fix a turkey burger which satisfies the craving. Ummmm
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ABJoe
Thursday, March 8, 2007, 10:23pm Report to Moderator Report to Moderator

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I make turkey burgers with ground turkey, Ezekial bread crumbs, onion, garlic and other compliant spices.  Mix 'em up, make 'em flat and throw 'em on the grill.  Flip once (after about 5-10 min. - depends on whether there was any warm-up or not)...  

Sometimes I eat them without bread with greens and sweet potato or with big salad, etc...


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Drea
Thursday, March 8, 2007, 10:27pm Report to Moderator Report to Moderator

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I haven't made turkey burgers for a while, though I do like them. Lately I've been making ground turkey into faux chile (no peppers for me *sniff*) using cumin, red onions, spinach, and turnip greens instead.


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Laura P
Thursday, March 8, 2007, 11:50pm Report to Moderator Report to Moderator

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oh Drea can you post that recipe



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Laura P
Thursday, March 8, 2007, 11:51pm Report to Moderator Report to Moderator

Kyosha Nim
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I always put spinach or zucchini in my hamburgers/meatloaf, sometimes carrots, always onion/garlic, spices, sometimes celery



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Drea
Friday, March 9, 2007, 12:12am Report to Moderator Report to Moderator

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Quoted from lkpetrolino
oh Drea can you post that recipe


Faux (turkey) chile

Brown 1 lb of ground turkey meat, adding 1 chopped red onion about 2/3 of the way through. Add spices such as cumin, fresh chopped garlic, salt - whatever you have on hand and/or like, but the cumin is key - when the turkey has finished cooking add the chopped spinach (I used frozen tonight, but fresh is better) and/or turnip greens. Cook until the spinach/greens is/are wilted. Add approx. 2 tsp of lemon zest, and 1TBS of lemon or lime juice at the end. Enjoy.

If anyone else tries this, let me know if you liked it. I make it often, but I'm the only one in my household that eats it.


It is not my responsibility to convince anyone of anything.
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Schluggell
Friday, March 9, 2007, 5:14pm Report to Moderator Report to Moderator

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Quoted from funkymuse
Anybody know of a good teriyaki sauce with no avoids for O's?


For the best flavour Teriyaki {Actually Yakitori} combine several sweeteners.
So in this case probably Molasses, and Glycerin or Agave Syrup.

As for the Soy Sauce the better subst. I can think of would probably be the Aminos.

Now for the tenderizeing bit of the marinade - as you can't use Vinegar or Wine.
You'd probably have to combine a little Lecithin and Papaya pulp.

The seasoning in general for the sauce is typically Garlic, Ginger Slices, and Chilli to taste.

So for say a "Whole Chicken" deskinned (or Equivalent amount of meat in strips or cubes):

Pour a Schlück of Molasses, Another good Schlück of Veg. Oil, ½ Whole Small Papaya {with seeds}, 1C of the other Sweetener, 2Tbsp of Lecithin {preferably the liquid}, ½C Aminos, 1-2 Tblsp Turmeric {preferably the fresh root minced fine} into a Blender and "whir it up".

Pour into a large Mixing Bowl, add 4-6 Garlic Cloves {sliced thin}, 2" piece of Ginger {sliced thin}, Chilli to taste, and the "Chicken Pieces". Marinate your usual way for at least 6 hours, 8-10 for MAX flavour.

Then Grill...


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Victoria
Friday, March 9, 2007, 5:17pm Report to Moderator Report to Moderator

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Wow! Schluggell!    



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Don
Saturday, March 10, 2007, 5:51pm Report to Moderator Report to Moderator

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Burger of the Future? Add Blueberries

Blueberry Hamburgers

When I first started the BTD I was able to buy cherry burgers at the local grocery store, but they stopped carrying them shortly after I found them.


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Started BTD 3/2002, with 2 O- secretor teenage sons
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Alia Vo
Sunday, March 11, 2007, 3:11am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from Schluggell


For the best flavour Teriyaki {Actually Yakitori} combine several sweeteners.
So in this case probably Molasses, and Glycerin or Agave Syrup.

As for the Soy Sauce the better subst. I can think of would probably be the Aminos.

Now for the tenderizeing bit of the marinade - as you can't use Vinegar or Wine.
You'd probably have to combine a little Lecithin and Papaya pulp.

The seasoning in general for the sauce is typically Garlic, Ginger Slices, and Chilli to taste.

So for say a "Whole Chicken" deskinned (or Equivalent amount of meat in strips or cubes):

Pour a Schlück of Molasses, Another good Schlück of Veg. Oil, ½ Whole Small Papaya {with seeds}, 1C of the other Sweetener, 2Tbsp of Lecithin {preferably the liquid}, ½C Aminos, 1-2 Tblsp Turmeric {preferably the fresh root minced fine} into a Blender and "whir it up".

Pour into a large Mixing Bowl, add 4-6 Garlic Cloves {sliced thin}, 2" piece of Ginger {sliced thin}, Chilli to taste, and the "Chicken Pieces". Marinate your usual way for at least 6 hours, 8-10 for MAX flavour.

Then Grill...


Thank you for sharing your Teriyaki concotion ideas.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Alia Vo
Sunday, March 11, 2007, 3:12am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from outdoordrea


Faux (turkey) chile

Brown 1 lb of ground turkey meat, adding 1 chopped red onion about 2/3 of the way through. Add spices such as cumin, fresh chopped garlic, salt - whatever you have on hand and/or like, but the cumin is key - when the turkey has finished cooking add the chopped spinach (I used frozen tonight, but fresh is better) and/or turnip greens. Cook until the spinach/greens is/are wilted. Add approx. 2 tsp of lemon zest, and 1TBS of lemon or lime juice at the end. Enjoy.

If anyone else tries this, let me know if you liked it. I make it often, but I'm the only one in my household that eats it.



Thank you for sharing your (Faux) turkey chile.

Alia


Alia A. Vo
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funkymuse
Tuesday, March 13, 2007, 1:47am Report to Moderator Report to Moderator
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Alright today I made up the following burgers and they are like meatloaf burgers!!! Absolutely delicious!!!! I had to have 1-1/2!  Instead of the usual 6 I used to squeeze out of 2 lbs, this made up a group of 8 nice sized patties.

2 lbs grass fed ground beef
Gluten free oats
1 chopped yellow onion
Kale
2 Eggs

Dredged them in Spelt flour and into the frying pan with olive oil.  Let them cook on low heat and brown up nicely.

Flavored them w/sea salt, garlic powder, and ground pepper.

By God.. they were absolutely FANTASTIC!!!

Thanks all!  These are going to be a staple in my house from now on and I'm going to try all the variations.  I can't wait to try the Blueberry burgers!

And what about prune powder!  That should be great to add as well.  Anyone know where you can get prune powder?
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Henriette Bsec
Tuesday, March 13, 2007, 12:41pm Report to Moderator Report to Moderator

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Ground turkey and dry cranberries are really good combo with lemon thyme- egg, oats and a bit of onion.



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accidental_chef
Tuesday, March 13, 2007, 1:04pm Report to Moderator Report to Moderator

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Roast separately in a bit of ghee a handful of cardamom, cinnamon (broken to small bits), aniseed, star aniseed, cumin & coriander seeds. Cool and coarsely grind individually (they all have different textures)along with a table spoon of turmeric powder in a coffee mill. Mix together & store in fridge in a bottle. Good antioxidants. I use this for my sweet potato wedges (from the recipe index). I'm sure it'll work well with meat, as these spices are meant to tendarize meat.


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jayney-O
Tuesday, March 13, 2007, 7:46pm Report to Moderator Report to Moderator
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just a nit pick...I guess we O's are not supposed to have cinnamon. (totally unfair)
But your mix sounds delish.

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