I think that this might have to be something I try out in the next day or two with my kids - I work right near an In-N-Out burger too, but I've gotta try this...

Mehness. Its raining outside and I'm cold and hungry. Please feed me.

There is a fundamental flaw with this site: true engineers don't cook. They don't even do the shopping. They just drink beer.

Get a life, get another beer.

BTW, have you seen my recipe for vegemite rice?

For me the most difficult thing about making burgers at home is the bun.
Obviously nobody is going to bake hamburger buns. That would be madness.
The things they sell in supermarkets as hamburger buns are lame. The texture is all wrong. They fall apart.
The buns they serve at In-N-Out are ideal in every way, for that size burger. My ideal at-home bun would be a larger version of that.
Anyhoo -- I suspect that while English Muffins must come close in terms of density and not-falling-apart, aren't they kinda dry? And that dusting of cornmeal or whatever on the outside... not right.

Those sweet hawaiian rolls make for good mini-hamburgers as well. I tried to google for a link, but didn't find a good one. Instead I found many links to many mini hamburger recipies that use them. http://www.google.com/search?q=hawaiian+mini+rolls&hl=en&lr=&c2coff=1&start=0&sa=N

Merkin said..."Obviously nobody is going to bake hamburger buns. That would be madness."

I must be completely mad then, as I have been making my own hamburger/brat buns for about year now. Why? Because I enjoy it, and the end result is much better than anything I have purchased at the store. Besides, you ever read the list of ingredients on those bags of buns?

-eric

Well, I'll be completely darned. I hadn't been over to this site for a day or so (actually, because I felt like I was posting too darn much and I should shut up for a little while), and here I see english muffin hamburgers in full living color! I'm honored.

One of you commented that the muffins might be too dry. I believe this could very well be true IF you didn't have plenty of wet stuff in your burger. I use thick juicy burgers, rather than Mike's multiple-patty approach, and I use lots of ketchup and green tomato relish, so the somewhat drier texture of the english muffin is a welcome contrast. With his russian dressing I imagine Mike achieved a similar effect. I like sliced onions on there, too. With multiple patties you might even be able to put onion between the patties for a tasty layered effect.

Anyway, my point in posting here was just to say THANKS! for trying out an english muffin burger! Too cool.

I have also seen this miniturazation (sp?) done with English Muffins and Pizza topping to make bite sized pizza.

Cool stuff. Presenting recipes like this make things a lot simpler to see what's going on and when.

A homemade patty melt using good quality bread is one way to avoid crap hamburger buns, too.

If you have extra time to prepare this dish, before splitting the ground beef, put ½-1 dl water and some spices(garlic, pepper, chili, whatever you like) into a bowl and stir, add the ground beef and mix it to the spice water. Add some wheat flour ½-1 dl and blend it to the mass.
Now split the mass into pattys.
Instead of cooking the pattys on pan or grill, you can do them in oven. ~10 minutes at 350F(175C), or until they look done.

I like hamburgers with peanut butter on them. It may sound a little bit odd, but it actually tastes pretty good. The PB taste will be fairly muted if you use other condiments, but it's there and it fits well. I find it works well with sweet pickles and vidalia (sweet) onions, but poorly with dill pickles and mustard. I think it would go really well with the english muffins, especially if you put something else on that is relatively wet and contrasting.

I just found this site today looking for info on how to grill salmon - great idea, great info.

I have a hamburger recipe I've been using for a while now that creates a great tasting burger. to your ground beef, I prefer 85% lean, add finely diced onions, minced garlic and chopped basil, plus salt and pepper to taste. I've added hot pepper flakes on occasion. Mix this up and preferably let it rest for a couple hours in the fridge to allow the tastes to mingle. Form into patties, grill these bad-boys up, add a slice of good deli cheese - Black Forest white american is my favorite, and enjoy.

thanks again, Ken.

I have tried the english muffin pizzas, if you use good ingredients it is really good. I have also used bagels which makes for a different texture and all.

Having recently moved to Iowa from Chicago I am having trouble finding good buns (I have mostly been looking for the crusty brat buns or french rolls), they do not have my brands here and I am very picky, I doubt I'm talented enough to make my own, and being single it seems like a lot of work for just me.

kskerr

this mini burger sound good, but i wonder about the english mufin and how dry they could be unless i serve them immeditly.

hi,

i'm colltroonik. this web is very nice :), soryy for my poor english, i'm from mexico

i'm gmlgekko. i just find this web and is really good :) :) :)

Just found this site. As an engineer myself, I particularly enjoy it. I have been making my own hamburger buns for a couple of years, all with a bread machine. I started with white flour and have graduated to half whole wheat flour, both because it gives a better flavor and because it is more healthy. It is easy to modify the recipe to make any size desired.

I can post the recipe if anyone is interested. What say you all? (That's not the southern Yall. I am in Seattle.)

Once or twice a week, I am too pooped to cook (usually when teaching evening classes).

The solution - swing by Five Guys (one of the better hamburger joints) on the way home. Once home, ditch the (by then) soggy rolls and repackage in freshly toasted English Muffins. Add some onion and a little A-1 Sauce. Mmmmm.

Best,

john

My family doesn't make hamburgers often, but when we do, they are TO DIE for!

We try to be healthier, so we use extra lean ground beef to make our patties. Since lean meat does not hold it's shape well, we add pieces of bread. We also add spices and garlic to the burger, which are very common, but we also add chunks of green apple. I have never seen green apples in burgers anywhere else, and if you have never tried it, this is a MUST in any burger recipe! SL

My family goes the same route. We always try to cook healthier whenever possible, and burgers are no exception. Maybe it's just me and my odd taste buds, but I think the extra lean ground beef tastes just as good if not better than normal ground beef.

Tried this out, and scaled up the ingredients and whatnot. They came out a little thicker than I'd have liked, but that was my own fault; and overall - complete success!

Hole Phoods sells a nice brioche in packs of 6 that make excellent hamburger buns

Sorry to post as a guest but it wouldn't let me register :( (on first attempt it told me that I had made too many password attempts!)

Anyway, I just want you to correct that statement about (English) muffins being created in America. They were widespread - including "Muffin Factories" in England long before they reached these shores. You know what they called them? Yep, you're right, MUFFINS :lol: The only thing created in America was calling them English Muffins to differentiate them from what in England they call - nope, not American Muffins - BUNS! :shock:

Can you tell I'm English? Now I'm off to cook my first ever hamburger. Thanks for the great recipes B)

i am reading these comments posted by people in 2006 and feeling nostalgic. It is a surreal feeling..
In btw, this is my first time on the site..