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Started By
Message
Gonna be grilling burgers for the game
Posted on 9/22/12 at 1:25 pm
Posted on 9/22/12 at 1:25 pm
Any good recipe's out there?
5
Posted on 9/22/12 at 1:37 pm to FlatTownProdigalSon
80/20 beef form patties and season the out side liberally with kosher salt and fresh ground pepper. It's all you need.
Posted on 9/22/12 at 1:37 pm to FlatTownProdigalSon
#doublepost#
This post was edited on 9/22/12 at 1:38 pm
Posted on 9/22/12 at 1:40 pm to FlatTownProdigalSon
Agree with what's been said. Don't overwork the meat at all. Just take what you need for each patty and lightly shape them. Press your thumb down in the center so there's an indention there. Helps with shrinkage.
Grilled burgers have a great flavor on their own with a little S&P. They don't need all manner of seasonings.
Grilled burgers have a great flavor on their own with a little S&P. They don't need all manner of seasonings.
Posted on 9/22/12 at 1:52 pm to turbotiger
quote:
80/20 beef form patties and season the out side liberally with kosher salt and fresh ground pepper. It's all you need.
Pretty much this with some thick cut bacon, cheese of choice,and bbq sauce.
Posted on 9/22/12 at 1:53 pm to Gris Gris
quote:
Helps with shrinkage.
"It shrinks?"
Posted on 9/22/12 at 1:57 pm to turbotiger
quote:
80/20 beef form patties and season the out side liberally with kosher salt and fresh ground pepper. It's all you need.
This....put small indention in the middle with your thumb
Posted on 9/22/12 at 2:03 pm to Kingwood Tiger
That's pretty much what I have in mind to do. Just seeing if I can get anything new to try with em.
Posted on 9/22/12 at 2:30 pm to FlatTownProdigalSon
The indentation is so the burgers dont FATTEN UP and shrink. Keeps them more to form as to when you put them on the grill.
I like some Lea & Perrins Worcestershire Sauce in there though. And I also like to cut a white onion into small arse cubes and throw that into the burger mix. Makes the meat even tastier IMO
I like some Lea & Perrins Worcestershire Sauce in there though. And I also like to cut a white onion into small arse cubes and throw that into the burger mix. Makes the meat even tastier IMO
This post was edited on 9/22/12 at 2:34 pm
Posted on 9/22/12 at 2:32 pm to FlatTownProdigalSon
If you live in BR the ground tenderloin from Calandro's is the bomb. They grind the tips and chain from tenderloins that go into center cut filets. Higher fat than ground sirloin, so it does well on the grill.
Posted on 9/22/12 at 2:34 pm to GetBackToWork
Grabbed a couple of pounds of ground buffalo for the game.
Posted on 9/22/12 at 2:37 pm to FlatTownProdigalSon
we do burgers alotta different ways:
-basic s&p with tomato/onion
-lea&perr in the meat as mixed
-diced jalapeno in the meat as mixed
-cubed pepperjack cheese melted on top
-avocado and fiesta fajita steak seasoning
-thick cut bacon and shredded american/cheddar (like port o'call)
-fried onion rings with bbq sauce
always use sandwich thins as buns....burgers formed and cooked as poboys are good too tho.
if you dont want s&p: try one/couple of these: lawrys lemon pepper, cavendars, edy's, spicy tonys
-basic s&p with tomato/onion
-lea&perr in the meat as mixed
-diced jalapeno in the meat as mixed
-cubed pepperjack cheese melted on top
-avocado and fiesta fajita steak seasoning
-thick cut bacon and shredded american/cheddar (like port o'call)
-fried onion rings with bbq sauce
always use sandwich thins as buns....burgers formed and cooked as poboys are good too tho.
if you dont want s&p: try one/couple of these: lawrys lemon pepper, cavendars, edy's, spicy tonys
Posted on 9/22/12 at 2:43 pm to Tiger4Ever
Just got back from Chris' Specialty meats with my ground ribeye patty's
got a couple pecan logs soaking getting ready to fire up there grill here shortly
but as far as burger 'recipes' go, honestly just dash some sea salt and cracked rainbow peppercorn on'em
keep it simple, they're already good without over doing it
got a couple pecan logs soaking getting ready to fire up there grill here shortly
but as far as burger 'recipes' go, honestly just dash some sea salt and cracked rainbow peppercorn on'em
keep it simple, they're already good without over doing it
Posted on 9/22/12 at 2:43 pm to FlatTownProdigalSon
50-50 ground chuck and ground pork
fresh ginger
chopped garlic
sriracha sauce
a little soy sauce
Hawaiian sweet rolls as the bun
Grilled pineapple slices to take them over the top.
fresh ginger
chopped garlic
sriracha sauce
a little soy sauce
Hawaiian sweet rolls as the bun
Grilled pineapple slices to take them over the top.
Posted on 9/22/12 at 2:43 pm to Tigertown in ATL
edit..
This post was edited on 9/22/12 at 2:44 pm
Posted on 9/22/12 at 2:47 pm to Tiger4Ever
quote:
Grabbed a couple of pounds of ground buffalo for the game.
Don't cook them very much. They'll get really dry in short order.
Posted on 9/22/12 at 2:47 pm to Ole Geauxt
Ole Bay
Posted on 9/22/12 at 2:52 pm to Ole Geauxt
quote:
edit..
too bad I missed it.
Posted on 9/22/12 at 2:53 pm to FlatTownProdigalSon
For something different with burgers, I like to mix Jack Millers or Tabasco BBQ sauce in with the meat.(Not too wet)
Form patties season with pepper, I like black an red no salt the BBQ sauce has enough for me.
Cook with indirect heat until the patties have firmed up and have some good smoke.
Once firm finish over direct heat to get a little crust. Enjoy
Form patties season with pepper, I like black an red no salt the BBQ sauce has enough for me.
Cook with indirect heat until the patties have firmed up and have some good smoke.
Once firm finish over direct heat to get a little crust. Enjoy
Posted on 9/22/12 at 2:57 pm to Tigertown in ATL
quote:it may or may not have been something about shrinking and overworking the meat... it may or may not could've been taken the right or wrong way, maybe..
too bad I missed it
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