- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 5/16/24 at 1:10 pm to SixthAndBarone
quote:
You bring so much value to the discussion. Keep up the good work!
You tooo buddy. Great job regurgitating a stupid semantics reply. That really brought a lot to to the thread. I'll be sure to nominate you for food board poster of the year.
Posted on 5/16/24 at 1:13 pm to Havoc
I like to deep fry my grilled burgers... That's the best way to grill burgers!
Posted on 5/16/24 at 1:15 pm to LNCHBOX
I did post my method and answered the question. But I guess we can't all bring nothing to the discussion like you. A true talent you have.
Posted on 5/16/24 at 1:20 pm to SixthAndBarone
quote:
I did post my method and answered the question
Wow, thank you for you stellar contribution of SPG. Groundbreaking method that definitely wasn't mentioned in teh thread already.
quote:
But I guess we can't all bring nothing to the discussion like you. A true talent you have.
Even more impressive, you recycled two different posters' ideas in this thread. Way to go
Posted on 5/16/24 at 2:44 pm to Havoc
Everyone else in my house prefers smash burgers on the blackstone, so that's mostly how I do them. I like them that way too, but sometimes I get a craving for that flavor you get from the juices dripping down onto the hot coals. It also creates one of the best aromas. So I'll smash theirs and grill mine over charcoal. I like my blackstone, but I enjoy grilling more than griddling. Ever since I got my griddle nobody else wants good old fashioned grilled burgers anymore.
Posted on 5/16/24 at 3:04 pm to Prosecuted Collins
quote:
Camp burgers are thick and loaded with Jack Millers.
This stuff!
Posted on 5/16/24 at 4:26 pm to LNCHBOX
quote:
by LNCHBOX
Why are you so angry, bro? What’s your grilling method? You haven’t said shite. Lol!
I don’t do anything special. As long as you don’t out eggs in your meat, they will be good. I Just put them on the grill until they are cooked. I usually finish them over the fire to get a little char because my wife likes it.
Posted on 5/16/24 at 4:57 pm to Havoc
I like buying the Braums premade patties. Shake some Lawry's season salt on them and some American or cheddar cheese when they are about done and I'm good to go.
Posted on 5/16/24 at 5:30 pm to LNCHBOX
quote:
Someone beat you to this stupid arse reply.
quote:
Looking into smash burger methods but haven’t tried it yet.
Check out George Motz's video on the Oklahoma Onion burger.
I weigh the patties out to 4oz each. Like mentioned earlier, Place the balls of meat on the griddle or skillet and put a giant handful of thinly sliced onions on top. Smash like hell and salt/pepper the top.
Let it sit. Once you get a good crust, flip that bad boy with all the onions over and give a slight press. Add cheese now if that's your thing then the crown face down and the heel on top of it.
Heel = bottom bun
Crown = top bun
Key is super thin onions. Use a mandolin. Prayers sent for your fingertips.
3-4 minutes depending on how hot you surface is. Some of the onions should have a fair amount of char. Buns will be steamed by now. Scrape it off and bun it up.
Double
This post was edited on 5/16/24 at 5:37 pm
Posted on 5/16/24 at 5:50 pm to GeauxTigers0107
quote:
Check out George Motz's video on the Oklahoma Onion burger.
LINK
This, right? Oh man that looks so awesome and simple too.
Posted on 5/16/24 at 6:00 pm to Havoc
That's it. I could have included that link I guess...lol.
Posted on 5/16/24 at 6:21 pm to Havoc
I'd prefer a smash burger but every now and then I get the craving for a "homestyle" burger with onions, onion soup mix, Worcestershire, and breadcrumbs. Cooked over some charcoal covered in kraft BBQ sauce.
Posted on 5/16/24 at 7:13 pm to Havoc
I actually have a few different grilled burgers that I do. All involve starting with 1/3-1/2lb Patties made with 80/20.
1. Season generously with Slap ya Mommas. Grill to medium and then just before finish, hit them hard with a 50/50 blend of W sauce and liquid smoke and cap with sliced Colby Jack. This is my favorite as it reminds me of Rabbs burgers that I got when I was in college at Tech in Ruston. I will admit, overall it is probably the one that I am least proud of as and rate it as a 7/10. It just hits the spot with an evening on the porch and couple of drinks. This is also the only version that we ever put lettuce/tomato/onions on.
2. Season with Slap Ya Mommas. Heat up Jack Millers in a separate pot. Grill the burgers to finish and then dunk them in Jack millers before putting on a bun. I personally add jalapeños. This one is a hit with the family and is the favorite of my kids. I rate it 8/10 for taste and 2/10 for looking pretty on a plate. If you do it right, you won’t be wrong for eating it with a fork and knife.
3. Rub plain Patties with pig stand basting oil and season liberally with Kinders Prime Steak and Hardcore Carnivore Black. Grill to finish and cap with Muenster cheese. I serve it with an Alabama white BBQ sauce. I call it a black and white burger because the patty will look like a hockey puck from the HC Black seasoning and the cheese and sauce are both white. It is a visually appealing and intriguing burger and taste wise is a 10/10. This is what I serve guests and family at large get togethers and when friends come over. It hits 100% of the time and everybody comments about how good they are.
1. Season generously with Slap ya Mommas. Grill to medium and then just before finish, hit them hard with a 50/50 blend of W sauce and liquid smoke and cap with sliced Colby Jack. This is my favorite as it reminds me of Rabbs burgers that I got when I was in college at Tech in Ruston. I will admit, overall it is probably the one that I am least proud of as and rate it as a 7/10. It just hits the spot with an evening on the porch and couple of drinks. This is also the only version that we ever put lettuce/tomato/onions on.
2. Season with Slap Ya Mommas. Heat up Jack Millers in a separate pot. Grill the burgers to finish and then dunk them in Jack millers before putting on a bun. I personally add jalapeños. This one is a hit with the family and is the favorite of my kids. I rate it 8/10 for taste and 2/10 for looking pretty on a plate. If you do it right, you won’t be wrong for eating it with a fork and knife.
3. Rub plain Patties with pig stand basting oil and season liberally with Kinders Prime Steak and Hardcore Carnivore Black. Grill to finish and cap with Muenster cheese. I serve it with an Alabama white BBQ sauce. I call it a black and white burger because the patty will look like a hockey puck from the HC Black seasoning and the cheese and sauce are both white. It is a visually appealing and intriguing burger and taste wise is a 10/10. This is what I serve guests and family at large get togethers and when friends come over. It hits 100% of the time and everybody comments about how good they are.
This post was edited on 5/16/24 at 7:14 pm
Posted on 5/16/24 at 7:23 pm to Jibbajabba
Grill - wood fire (oak or maple, hot and fast), either Tony's more spice or Kinder's blend or whatever it is. I make my patty huge so it goes outside the bun just a little bit, but not crazy thick. Medium rare. American cheese. Alternate between no condiments, BBQ sauce on the bottom bun, and horseradish sauce on the bottom bun.
I think I like smash burgers best, but I don't have a blackstone so it's a damn mess whenever we do that. I have a camp griddle that can sit on the stove, bigger but equally messy or more compare to the iron skillet.
I think I like smash burgers best, but I don't have a blackstone so it's a damn mess whenever we do that. I have a camp griddle that can sit on the stove, bigger but equally messy or more compare to the iron skillet.
Posted on 5/16/24 at 9:58 pm to Havoc
Make patties using 2 plates/parchment paper, freeze, thrown on green egg with Grillgrates at about 550 degrees, season, flip, season, throw it on a brioche or potato bun with whatever fixings you want.
I prefer mesquite lump for charcoal and hard core carnivore black with added garlic powder and black pepper for seasoning.
I prefer mesquite lump for charcoal and hard core carnivore black with added garlic powder and black pepper for seasoning.
Posted on 5/17/24 at 1:20 am to Havoc
I do smashburger about 80% of the time on the blackstone and traditional burgers on my Blackstone the other 20%.
Smashburger is simple. 3 1/2 oz of ground beef formed into a ball, smash it on a hot griddle, season with 3 parts kosher salt, 2 parts black pepper, 1 part granulated garlic and onion. Cook about 50-80 seconds, flip them, season them again and add cheese. Cook till cheese melts, double stack them and add them to a bun.
Smashburger is simple. 3 1/2 oz of ground beef formed into a ball, smash it on a hot griddle, season with 3 parts kosher salt, 2 parts black pepper, 1 part granulated garlic and onion. Cook about 50-80 seconds, flip them, season them again and add cheese. Cook till cheese melts, double stack them and add them to a bun.
Posted on 5/17/24 at 6:04 am to Havoc
I do smash burgers on a PK360 griddle plate over charcoal. My standard burger will have two patties with melted cheese and grilled onions. Topped with pickle slices and a burger sauce on a toasted brioche bun.
This post was edited on 5/17/24 at 6:07 am
Posted on 5/17/24 at 10:11 am to KCSilverTiger
What do you use as a smasher and is smasher hot when you put it on the meat?
Does it stay on the meat or is it just to flatten the patty?
Does it stay on the meat or is it just to flatten the patty?
Popular
Back to top
Follow TigerDroppings for LSU Football News