Hamburger Recipe Thread

[beardown07]

sounds like you need a hug and some time with the grill.

 

[SlinkyRedfoot]

cracked red pepper.

Jigga wha?

I’m going to make open face burgers with a portable mushroom as the bottom bun tonight.

Jigga wha too?

 

[Pure Steel]

Every now and then, when I'm feeling frisky, I will fine chop one piece of raw bacon and mix it right in with the raw burger. A piece per burger.

Bacon in every bite, without hurting yer teeth or making yer burger a giant mess. It's pretty dang good.

I cook the bacon first, rest and chop, then add to my burger blends...Much safer and you don't have to cook burger well done to make sure the raw bacon is cooked all the way through....I do a chuck, short rib and brisket blend.....I partially freeze the meat before grinding and freeze the metal parts of my grinder so it doesn't turn into a paste.....I get my meats at Costco or when I'm lazy I just grab some Pat LaFrieda burgers which are awesome.....Sea salt n pepper on the burger before grilling or on a cast iron which gives a nice crust.....

 

[romeo212000]

Jigga wha?



Jigga wha too?

Been cutting down in carbs.

 

[SlinkyRedfoot]

Been cutting down in carbs.

Yeah, I get that, but you said portable mushroom, not portabella. I was just busting stones.

I've cut out all carbs for breakfast, lunch and any snacks. I'll have them at dinner, though.

 

[Scapegoat]

80/20 beef. Shake in some McCormick hamburger seasoning. Add a couple drops of liquid smoke.

Also, toast the buns on the grill after the burgers cook.

This gets left out to often.

 

[mcnabb7542]

80/20 beef. Shake in some McCormick hamburger seasoning. Add a couple drops of liquid smoke.

Also, toast the buns on the grill after the burgers cook.

Interesting......

 

[Guy Incognito]

Interesting......

Extra important if I'm cooking them inside. If I know I'm going to grill them, I might skip it.

 

[mcnabb7542]

Extra important if I'm cooking them inside. If I know I'm going to grill them, I might skip it.

Yeah I figured you would do something in that order...

 

[Guy Incognito]

Yeah I figured you would do something in that order...

What's that supposed to mean?!?!

 

[mcnabb7542]

What's that supposed to mean?!?!

Wooo cowboy I wasn't meaning anything......

I was just figuring since you are a highly intelligent person that you used the liquid smoke only on inside cooking

 

[4down20]

Also, toast the buns on the grill after the burgers cook.

Butter the bun, then grill it.

Yum.

 

[beardown07]

Butter the bun, then grill it.

Yum.

a little pad of butter under the cheese never hurt nothing either.

 

[beardown07]

melted butter all over that patty a couple minutes 'fore it's done. Mmmmm.

 

[shopson67]

Haven't tried it yet, but sounds intriguing - 50/50 mix of 80/20 and ground pork belly. Essentially bacon in the burger, but not in normal bacon form. Depending on the fat in that pork belly, could go leaner on the beef...

 

[mrwallace2ku]

wad a bunch of oregon bleu cheese in the middle of your preferred meat patty, season and grill…you won't be disappointed.

 

[LongtimeRamsFan42]

wad a bunch of oregon bleu cheese in the middle of your preferred meat patty, season and grill…you won't be disappointed.

There are quite a few tasty things you can put in the middle like that, but Bleu cheese is def one of the best!!!

 

[FaCe-LeE-uS]

Always aim for charcoal vs gas, but if time is an issue do whatchu gotta do. Smokers are much more desirable.

Patties:

• 80/20 beef
• Worcestershire (about 1 tablespoon per patty, most drips out with the fat during cooking and never overwhelms it)
• Seasoning Salt (Lawry's)
• HEAVY amount of Black Pepper
• 1-3 eggs depending on the amount of beef.

Bun:
Can't go wrong. Typically go for wheat buns at home because its healthier & I like the taste. But I'd never discriminate elsewhere.

Cheese:
Love me some pepperjack, but won't say no to any others. Swiss, cheddar, blue. Just depends on the style you're goin for.

Notes:

• Always chill the patties before hitting the grill. Easier grilling & gives the W-sauce & salts time to set into the meat as well. I like to lay them out on baking sheets with parchment paper separating the stacks. Easier as opposed to bagging them individually & less trash waste. Does require more room in the fridge though. If time is an issue then freeze them for 10-15mins.
• Don't flip the patties more than once. If you have to then you're doing it wrong.
• I typically don't integrate any sausage, onions, bacon or peppers into the meats if I'm bbq-ing for guests. If its just for me then I will always put chopped peppers into the patties because I like it spicy. I have experimented with sausage with great results. Always serve sauces & toppings as sides to suit everyone's needs for a family BBQ. Its extra work but always worthwhile to grill onions & bacon as a side topper. I'll usually put a 1/2 pound of bacon & 1/2 sliced onion wrapped in tin foil on the grill. I'll do the other halves in a separate pouch. The onions will caramelize in the bacon fat for added flavor. Be very careful handling it off the grill since it holds all the grease.

 

[FaCe-LeE-uS]

My go-to when grilling for myself:

2 Patties:

• 80/20 beef
• Chopped hot pepper (habanero, jalapeno, serrano, or orange-scotch bonnets depends on whats ready in the garden)
• Worcestershire
• Overwhelm the beef with black pepper
• Lawry's seasoning salt
• 1 egg

Bun:
Wheat

Cheese:
Pepperjack

Sauce:
I put Sriracha on the bottom bun to go underneath the patty. Brings added heat & flavor. Spicy BBQ sauce on the top bun.

Toppings:

• Onion
• Tomato
• Bacon, if I have it

 

[night]

Nothing too fancy...mix some BBQ sauce and onions in with the ground beef. On top: sharp white cheddar, tomatoes, ketchup, lettuce, and a couple rings of onions.

The most important part of the recipe: Beer in hand. If you miss out on this part you've ruined the burger.