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Started By
Message
Your grilled burger recipe
Posted on 5/26/14 at 9:47 pm
Posted on 5/26/14 at 9:47 pm
Just curious how everyone does it. There are a million ways to skin a cat, but if you had to bbq your last burger, what would you do?
Me? I would just use chuck, not handle the meat too much and form large patties that are an inch thick. Salt and pepper. Grilled medium with sharp cheddar on a potato bread bun. Lettuce, tomato, basil mayonnaise (or spicy mayo) with spring greens.
Toasted buns of course.
My buddy claims putting one bun in a bowl of milk and mixing the soggy bread into the burger makes it retain moisture.
What say you FD board?
Me? I would just use chuck, not handle the meat too much and form large patties that are an inch thick. Salt and pepper. Grilled medium with sharp cheddar on a potato bread bun. Lettuce, tomato, basil mayonnaise (or spicy mayo) with spring greens.
Toasted buns of course.
My buddy claims putting one bun in a bowl of milk and mixing the soggy bread into the burger makes it retain moisture.
What say you FD board?
6
Posted on 5/26/14 at 9:48 pm to The Levee
One rule, must be grilled on a bbq pit. Not in the kitchen or on a griddle
Posted on 5/26/14 at 9:53 pm to The Levee
I have recently been enjoying 100% sirloin burgers from my Masterbuilt electric smoker. The smoked flavor in the burger is truly amazing. I grilled 3 and smoked 3 of them yesterday.
Posted on 5/26/14 at 9:57 pm to The Levee
How many times do we have to do this ?
Posted on 5/26/14 at 10:03 pm to The Levee
i season the meat before i form the patties.
s/p, ground mustard, cayenne, garlic/onion powder, worcestershire, and a little dill.
they come off the grill juicy and tasting great.
s/p, ground mustard, cayenne, garlic/onion powder, worcestershire, and a little dill.
they come off the grill juicy and tasting great.
This post was edited on 5/26/14 at 10:05 pm
Posted on 5/26/14 at 10:03 pm to ASTL
As many as it takes
Posted on 5/26/14 at 10:06 pm to ASTL
This exact thread was started like 3 days ago
Posted on 5/26/14 at 10:09 pm to Lester Earl
not everyone monitors TD.com 23 hours a day.
Posted on 5/26/14 at 10:14 pm to Displaced
quote:
not everyone monitors TD.com 23 hours a day.
They must live a boring life then.
Posted on 5/26/14 at 10:17 pm to The Levee
quote:
One rule, must be grilled on a bbq pit. Not in the kitchen or on a griddle
This use to be my rule but I have changed it over the years.
Iron Skillet hot and fast,nice crust and a buttered toasted bun is hard to beat
Posted on 5/26/14 at 10:18 pm to 4LSU2
Some of us are old but we compensate by being slowwwww.
Since I missed last Friday's thread (at least I think I did; can't remember now), 80/20, garlic salt, pepper and grilled over mesquite/hickory.
Since I missed last Friday's thread (at least I think I did; can't remember now), 80/20, garlic salt, pepper and grilled over mesquite/hickory.
Posted on 5/26/14 at 10:27 pm to The Levee
nowadays ive been cooking my burger in a cast iron skillet. Salt and pepper
i dont know if ill ever grill another burger again
i dont know if ill ever grill another burger again
Posted on 5/26/14 at 10:31 pm to Displaced
quote:
ot everyone monitors TD.com 23 hours a day.
That is why there is a search feature and the google machine.
Posted on 5/26/14 at 10:32 pm to Walt OReilly
quote:
nowadays ive been cooking my burger in a cast iron skillet. Salt and pepper
i dont know if ill ever grill another burger again
Yeah. It's pretty damn good that way. I was going to contribute to this thread, but since I do it indoors my opinion is apparently shite.
And like LE said, do a search. This is one of the 5 most common threads on this board, I'd bet. Pretty sure you could get some immediate answers to your question that might provide what you're looking for faster.
ETA:
quote:
That is why there is a search feature and the google machine.
GTFO with that logic. It makes sense.
This post was edited on 5/26/14 at 10:33 pm
Posted on 5/26/14 at 10:37 pm to Walt OReilly
quote:
nowadays ive been cooking my burger in a cast iron skillet. Salt and pepper
i dont know if ill ever grill another burger again
Agreed. I much prefer burgers on a griddle where they can cook in their own fat. End product has a lot more flavor, IMO.
Posted on 5/26/14 at 10:39 pm to Rohan2Reed
quote:
Agreed. I much prefer burgers on a griddle where they can cook in their own fat. End product has a lot more flavor, IMO.
That's why those old legit diners are so fricking good if they used decent beef. Like the original Louie's . . . before most of you were probably born.
BTW, you're posting a lot tonight. Bored?
Posted on 5/26/14 at 10:42 pm to VOR
I've been MIA the past week or so due to vacation. Only be following the beer threads. Have to get caught up on the thought-provoking best burger and where can I buy live crawfish in Nola? threads.
Posted on 5/27/14 at 6:47 am to Rohan2Reed
I just season the outside with olive oil, kosher salt and fresh cracked pepper.
Most restaurants do this rather than season while mixing the meat.
Most restaurants do this rather than season while mixing the meat.
Posted on 5/27/14 at 9:04 am to The Levee
I've just been doing Salt and Pepper. Throw in my cast iron. And enjoy.
Especially if it's good meat
Especially if it's good meat
Posted on 5/27/14 at 6:56 pm to bbrou33
If you are looking for a strong grilled flavor, that's very juicy, give these a go. If you are a health nut looking for perfect grill marks, move along.
I grind inside round and throw in extra fat(maybe 70/30), lightly form into patties with a dimple in the middle, season with fiesta texas style steak seasoning or whatever you like and throw a bunch on the green egg or any grill with decent enough air flow control to limit flare ups. I like mine medium well but even well done burgers are extra juicy.
I grind inside round and throw in extra fat(maybe 70/30), lightly form into patties with a dimple in the middle, season with fiesta texas style steak seasoning or whatever you like and throw a bunch on the green egg or any grill with decent enough air flow control to limit flare ups. I like mine medium well but even well done burgers are extra juicy.
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