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Started By
Message
Homemade hamburgers
Posted on 10/18/12 at 10:22 am
Posted on 10/18/12 at 10:22 am
Help me out with a good mixture.
8
Posted on 10/18/12 at 10:24 am to ItFliesItDies
Whatever cut you prefer, ground. Form loosely packed patties. Kosher Salt. Milled black pepper. KISS.
ETA: I've been getting ground aged prime rib here and there lately, and it makes for an awesome burger.
ETA: I've been getting ground aged prime rib here and there lately, and it makes for an awesome burger.
This post was edited on 10/18/12 at 10:33 am
Posted on 10/18/12 at 10:28 am to GeauxldMember
80/20 ground chuck. Loose patties with kosher salt and cracked pepper. Charcoal grill hot, medium rare.
Posted on 10/18/12 at 10:28 am to ItFliesItDies
50% ground chuck, 50% ground brisket.
Posted on 10/18/12 at 10:33 am to Rickety Cricket
[quote]50% ground chuck, 50% ground brisket[/quote
this.
and don't work the meat too much.
this.
and don't work the meat too much.
Posted on 10/18/12 at 10:34 am to Rickety Cricket
80/20 ground chuck
Wooster sauce
TxBBQ Rub
Montreal Seasoning
SAMS pre-cooked bacon
Brown Sugar
Dash Cayenne pepper
texas pepper jelly - pineapple habenero
Colby-Jack cheese
Sweet jalapeno peppers
To prep the pig-stick bacon take the pre-cooked bacon and have it in an alum pan or foil packet and sprinkle with brown sugar and a dash of cayenne pepper. Let that warm and simmer in it's grease stirring every so often to mix the sugar and pepper on the bacon strips.
drop patties on hot grill.
Flip them over and hit each pattty with the wooster, TxBBQRub and Montreal Seasonings.
About 5 minutes later, add a teaspoon of the pepper jelly to each burger, two pcs of pig-stick bacon and top with the sweet jalapenos. Cover that with a slice of colby-jack cheese and let it melt covering the burger patty.
Wooster sauce
TxBBQ Rub
Montreal Seasoning
SAMS pre-cooked bacon
Brown Sugar
Dash Cayenne pepper
texas pepper jelly - pineapple habenero
Colby-Jack cheese
Sweet jalapeno peppers
To prep the pig-stick bacon take the pre-cooked bacon and have it in an alum pan or foil packet and sprinkle with brown sugar and a dash of cayenne pepper. Let that warm and simmer in it's grease stirring every so often to mix the sugar and pepper on the bacon strips.
drop patties on hot grill.
Flip them over and hit each pattty with the wooster, TxBBQRub and Montreal Seasonings.
About 5 minutes later, add a teaspoon of the pepper jelly to each burger, two pcs of pig-stick bacon and top with the sweet jalapenos. Cover that with a slice of colby-jack cheese and let it melt covering the burger patty.
Posted on 10/18/12 at 10:38 am to CAD703X
Posted on 10/18/12 at 10:42 am to ItFliesItDies
The main thing has been mentioned>don't overwork the meat. Loosely form the patties and press your thumb in the center of the patty making an indention. Helps stop the shrinkage in size.
Posted on 10/18/12 at 10:43 am to CAD703X
quote:
Wooster sauce
I hear a lot of people using this to make burgers.
Posted on 10/18/12 at 10:47 am to ItFliesItDies
Ground chuck
Egg
Tony's
Lea and perrins
Steak seasoning
Garlic powder
Chopped onions worked into the meat
Egg
Tony's
Lea and perrins
Steak seasoning
Garlic powder
Chopped onions worked into the meat
Posted on 10/18/12 at 10:51 am to Gris Gris
quote:
Helps stop the shrinkage
I was in the pool!
Posted on 10/18/12 at 11:23 am to tigersownall
quote:
Ground chuck
Egg
Tony's
Lea and perrins
Steak seasoning
Garlic powder
Chopped onions worked into the meat
Is this your meatloaf recipe??
Posted on 10/18/12 at 11:23 am to ItFliesItDies
+1 on the 80/20 chuck, simple seasoning, loose pack.
This post was edited on 10/18/12 at 12:00 pm
Posted on 10/18/12 at 11:33 am to GeauxldMember
quote:
I was in the pool!
Do women know about shrinkage?
Posted on 10/18/12 at 11:47 am to ItFliesItDies
we usually get ground filet and top w/ kosher salt and crushed black pepper.
then i set up a smoker box w / hickory (i've got a gas grill). once it's smoking i put the burgers on. they are really thick patties that take a while to cook. i actually cook them rather low temp. they come out very juicy w/ a smokey flavor that is not overpowering.
then i set up a smoker box w / hickory (i've got a gas grill). once it's smoking i put the burgers on. they are really thick patties that take a while to cook. i actually cook them rather low temp. they come out very juicy w/ a smokey flavor that is not overpowering.
Posted on 10/18/12 at 12:03 pm to ItFliesItDies
I used a recipe from here where I actually ground my own chuck roast and Brisket with onions and salt and pepper, I think the mixture was more
75-25, I grilled them outside for that reason. they were really good. Charred on the outside and juicy slightly pink on the inside.
75-25, I grilled them outside for that reason. they were really good. Charred on the outside and juicy slightly pink on the inside.
Posted on 10/18/12 at 12:06 pm to Coater
quote:
we usually get ground filet
You don't add any type of fat to mixture?
Posted on 10/18/12 at 12:07 pm to Rickety Cricket
quote:
ground brisket.
Where do you get this? In general I mean. I am not in LA.
Do most butcher shops have it?
Posted on 10/18/12 at 12:43 pm to Tigertown in ATL
Not sure, I would assume most could acquire it. I get mine from Cochon Butcher in New Orleans.
Posted on 10/18/12 at 12:52 pm to Capt ST
quote:
You don't add any type of fat to mixture?
i don't. we get it from a place called paul anthony's specialty meats in jackson. i have to think that some is added in the grinding process or else it would have to be dry.
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