Restaurant Burger Secrets?

[bgaviator]

What are some of the tricks of the trade that restaurants use when making good burgers? Some of my favorite places for burgers are Ruby Tuesdays and Outback because the meat always taste great, and there is usually a nice crust on the outside. My burgers never have a crust (I use a gas grill) and the meat never tastes the same. I made a burger with Pepper Jack Cheese, Cilantro Pesto, and sauteed red onions yesterday and it was really good except that I was dissapointed in the flavor of the meat itself. I used what the package called "ground sirloin" but being that I got it from a big chain grocery store and that it was only $3.69/lb I'm kind of leery as to if this was really sirloin or not. On a side note, do they make different spice levels of pepperjack cheese? I wanted cheese with a kick for these burgers, and it was very mild. Thanks.

[SmokeyJoe]

Rule number one ..screaming hot heat/cast iron or wood. They both give different flavors and ill go back and forth.
outback(ive been there once) im almost sure they do there stuff on a castiron flat top.
then make a nice rub or dry seasoning. i like to use
2 parts lawreys
2 part garlic
1 part pepper
1 part paprika
1 part ground fennel seed
cayenne(or chipolte powder) to taste
something like that, its what i use for blackening as well ommiting cayenne ill still get a nice crust without heat.

[Max_Xavier]

Outback
80/20 ground beef, Seasoning packet #232365(or something like that) and a really hot flattop.

pepperjack cheese can vary in spiceyness from age and maker.
some are hotter, some are not. its like russian roulette.
at different times of the year the chilis they use in the cheese go from mildish to hot depending on season and rain conditions.

[thecooktoo]

Ground beef has to have some fat to carry the flavor. I buy ground chuck (80-20), season it lightly with salt and pepper. Form the patties loosly, do not compress them. Just shape and don't press down on them.

REALLY HOT GRILL OR CAST IRON SKILLET. Brush the grill or skillet with a light coat of oil. Season with salt, pepper and any other seasoning you want (Idon't use anything but salt and pepper) When you put the patties down on the grill or pan, LEAVE THEM ALONE. Let the crust form and don't mess with them.

Jim

[Fincher]

well Jim pretty much said what I was going to say but I can add a few things.

throw some pickled jalapenos on their as well

toast the bun

Make a aluminum foil pouch with wood chips in it and toss under the grill bars directly on the burners or stones. It will give the burgers a nice smoky touch

use plenty of salt and pepper

try making your own mayo too

[SugarBrown]

Make a aluminum foil pouch with wood chips in it and toss under the grill bars directly on the burners or stones. It will give the burgers a nice smoky touch

mmmmmm....this makes me want to barbecue burgers right now....I bought some flavoured wood chips, and now I'm rarin' to go!

[Fincher]

oh I forgot to mention to poke some holes in the pouch.

[pattie]

Make an aluminum foil pouch with wood chips in it and toss under the grill bars directly on the burners or stones.

Question....do you put anything else in the foil pack with the wood chips?

[jonesg]

They use frozen angus burgers, cook frozen.

[Fincher]

no Pattie, just the wood chips.

I like Mesquite for a slow smoker but for something like this hot and fast its too strong. Hickory, apple,maple or pecan is better. that or mix the wood 25 % mesquite and 75% pecan for instance

[old man]

We use 1/3 lb 80/20 on a gas charbroiler very hot angled tight for less flamage. L&P Worchestershire both sides (squirt bottle) and lowreys seasoning salt. 1.5 min then turn for mark, 1 min then flip, 1 min then turn for mark and cheese (or whatever) and plate. Gives a nice med burger, crusty, tender and juicy. Almost all pepperjack is not very hot but Max is right, it varies a lot - try red pepper flakes before you cheese, should help.

[SmokeyJoe]

I do throw chips on by grill at work, only cause its gas and well you know how that goesm BUT if your at home or have the ways and means, get your self at least a cheap charcoaly grill and put somme hard wood on there. Cook a steak or burger over some wood and your results will be nothing short of fantastic. Salt pepper and a few slices of tomato is all youll need. But we make due when we have to but if your really going for the best scenario forget about chips get some chunks on that boy.

[SmokeyJoe]

try red pepper flakes before you cheese, should help.

Just get a jar of ground chipolte and get that stuff involved somewhere. Good heat and straight to the point flavor.

[labradors]

Just get a jar of ground chipolte and get that stuff involved somewhere. Good heat and straight to the point flavor.

That's what I do: just mix it with the meat BEFORE cooking. And save the sirloin for steaks - use chuck for burgers: much more flavour.

[judyandjohn]

I do throw chips on by grill at work, only cause its gas and well you know how that goesm BUT if your at home or have the ways and means, get your self at least a cheap charcoaly grill and put somme hard wood on there. Cook a steak or burger over some wood and your results will be nothing short of fantastic. Salt pepper and a few slices of tomato is all youll need. But we make due when we have to but if your really going for the best scenario forget about chips get some chunks on that boy.

What kind of wood and how do you light it and how much, etc. Thanks!