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re: What's your go-to, crowd-pleasing burger recipe?
Posted on 6/28/17 at 8:49 am to Sev09
Posted on 6/28/17 at 8:49 am to Sev09
We've been on a mushroom swiss burger kick lately...good ground chuck, salt and pepper and either cast iron or grill, and dice some mini portobella mushrooms and cook down in a skillet w/olive oil and salt. Those are tough to beat.
Posted on 6/28/17 at 10:22 am to Lester Earl
quote:
What's your go-to, crowd-pleasing burger recipe?
The best burgers are made on the flat top or cast iron, not grill imo
I've been doing griddle burgers, two quarter-ish pound patties with s&p flattened wide and thin, cooked on one side, flipped and topped with a slice of American cheese to melt while finishing second side. Melt butter, brush on both sides of the bun, and grill (like you would a grilled cheese) at same time as meat. Make sure your meat enough fat in it, I wouldn't go less than 85% lean. Really lean meat burgers are like diet sodas to me, if I'm already cheating I might as well enjoy it more.
Posted on 6/28/17 at 10:35 am to Martini
quote:
Grind a brisket. Salt and pepper.
Nice, I like half brisket/half chuck. Good shite. Egg yolk to bind, salt and pepper, and a little oil on the outside. Brush buns with butter and grill. Grilled Onions are a must. Brush a little butter on both sides of the burger right before flip and a little bit before you pull it from the grill.
Posted on 6/28/17 at 1:09 pm to Sev09
Truly mind-blowing burger topping...peanut butter and jelly.
The very thought of it made me ill. But there's a local burger joint that serves them. I usually opted for the fresh jalapeños, sriacha mayo, and jalapeno pimento cheese burger, but I reluctantly tried a bite of my wife's (no pics) PB & J burger. Holy crap, I can't order anything but it now!
Back on topic, at home I opt for Kosher salt & pepper, and a little bit of Worcestershire sauce. Grilled on the Egg, poking a hole in the patty just before cooking. Flip once the juices gather on the top and that's it. Each side one time, don't over flip or smush.
I haven't done the PB&J at home, not sure JIF would work, might need some high $ PB.
The very thought of it made me ill. But there's a local burger joint that serves them. I usually opted for the fresh jalapeños, sriacha mayo, and jalapeno pimento cheese burger, but I reluctantly tried a bite of my wife's (no pics) PB & J burger. Holy crap, I can't order anything but it now!
Back on topic, at home I opt for Kosher salt & pepper, and a little bit of Worcestershire sauce. Grilled on the Egg, poking a hole in the patty just before cooking. Flip once the juices gather on the top and that's it. Each side one time, don't over flip or smush.
I haven't done the PB&J at home, not sure JIF would work, might need some high $ PB.
Posted on 6/28/17 at 3:07 pm to Sev09
S&P is the primary method. I mix up a rub for mine and it comes out great.
Salt
Pepper (fresh ground)
Mustard powder
celery seed
chili poweder
paprika
I don't measure, but it's predominantly S&P with the other four ingredients there to add a bit of flavor. I'd put my percentages at 50% salt, 30% pepper and 20% the rest.
Downvotes are soon to come, because purists hate anything other than SP
As for meat I mix equal parts chuck and sirloin. I "mix" it with a spatula by cutting it together. Actually mixing will make a dense, tough burger.
Salt
Pepper (fresh ground)
Mustard powder
celery seed
chili poweder
paprika
I don't measure, but it's predominantly S&P with the other four ingredients there to add a bit of flavor. I'd put my percentages at 50% salt, 30% pepper and 20% the rest.
Downvotes are soon to come, because purists hate anything other than SP
As for meat I mix equal parts chuck and sirloin. I "mix" it with a spatula by cutting it together. Actually mixing will make a dense, tough burger.
Posted on 6/28/17 at 5:25 pm to LSUcdro
quote:
Good ground meat
salt
pepper
with cheese, bacon, lettuce, pickles, tomato, and mayo
This post was edited on 6/28/17 at 5:26 pm
Posted on 6/28/17 at 9:45 pm to bdevill
Diced japeno peppers and a block of peeper jack cheese cut into small cubes mix it in with some ground deer meat made with ribeye trimmings. Put it on a charcoal grill and you got something
Posted on 6/28/17 at 10:13 pm to Sev09
I've been grinding a mix of 70-80% chuck roast and 20-30% short rib. Season with salt and pepper, cook in skillet, and top with freshly grated cheddar.
Posted on 6/29/17 at 9:14 am to slacker130
quote:
jalapeno pimento cheese burger
Yeah there's a place here that does that too. One of my favorites.
I typically get 80/20 or 85/15 for burgers. Anything else is too lean. My wife and daughter don't like thicker patties, so I make them little 1/4 pounders in a burger press, and make myself a couple of 1/3 or 1/2 pound patties so I can have a thick leftover burger for lunch the next day. Sea Salt, fresh ground black pepper, over hot coals. And instead of poking a hole in the middle I just squeeze an indention into it. But I may try the hole next time.
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