- 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
anyone have a good burger recipe? Looking for something new...
Posted on 12/31/12 at 12:56 pm
Posted on 12/31/12 at 12:56 pm
I always make my own burgers, but i'm looking for new ideas for today.... considering its new years eve and the tigers are playing. More or less looking for a meat mixture or something along those lines... 
4
Posted on 12/31/12 at 12:57 pm to HebertFest08
always just use and salt and pepper
Posted on 12/31/12 at 1:01 pm to Walt OReilly
yeh.... i try not to over do the extras and normally experiment with ground chuck and add some other meat to it.
Posted on 12/31/12 at 1:50 pm to HebertFest08
I also keep it simple with the meat. Too much seasoning results in having to overwork the meat. You could stuff the inside of the burger by making thinner patties and gently molding them together. You could change topping options.
Posted on 12/31/12 at 1:50 pm to HebertFest08
Atually the best burger flavor comes from a fat content meat higher than ground chuck.
Mix a little cayanne pepper in with the meat and a little seasoning salt and worchestershire sauce.
will be different.
Wife used Hinds 57 steak sauce in with the meat before making the patties once. Was good.
Son makes then with BBQ sauce and cayenne mixed in before making the patties. Really zippy and good.
That's all I got at the moment.
Love a good burger though.
Mix a little cayanne pepper in with the meat and a little seasoning salt and worchestershire sauce.
will be different.
Wife used Hinds 57 steak sauce in with the meat before making the patties once. Was good.
Son makes then with BBQ sauce and cayenne mixed in before making the patties. Really zippy and good.
That's all I got at the moment.
Love a good burger though.
Posted on 12/31/12 at 1:56 pm to HebertFest08
Add in some pork.
Have to cook it all the way through, but it's worth it.
Or do lamb burgers.
Have to cook it all the way through, but it's worth it.
Or do lamb burgers.
Posted on 12/31/12 at 1:59 pm to MeridianDog
quote:
Hinds 57
Made me laugh.
Posted on 12/31/12 at 2:05 pm to Gris Gris
I did some thinking..... have some fresh andouille from the best stop that my parents brought to me this weekend. Going to grind that up and add it to the chuck. I've done the lamb burgers and with some pork they kick arse....
also have some veal sausage...... that could be interesting...
also have some veal sausage...... that could be interesting...
Posted on 12/31/12 at 2:09 pm to HebertFest08
I like to throw in a little dry ranch mix.
Posted on 12/31/12 at 2:11 pm to HebertFest08
Herb, mixing the meats will be a winner. Happy New Year!
Posted on 12/31/12 at 2:13 pm to Gris Gris
Happy to make folks happy.
I havn't seen the stuff in years, but we had it (way back when) in the cabinet and I still remember the zipp the pattties had.
As I recall it is sort'a orange and really zippy.
Truthful statement coming - there is no way I'd go out and buy a bottle to do this, but I like my patties fairly plain - Lawry's garlic salt and black pepper.
I havn't seen the stuff in years, but we had it (way back when) in the cabinet and I still remember the zipp the pattties had.
As I recall it is sort'a orange and really zippy.
Truthful statement coming - there is no way I'd go out and buy a bottle to do this, but I like my patties fairly plain - Lawry's garlic salt and black pepper.
Posted on 12/31/12 at 2:16 pm to h0bnail
Dry onion mix with tonys
Posted on 12/31/12 at 2:18 pm to MeridianDog
quote:
Happy to make folks happy.
It was the "Hinds" that made me laugh. Not picking on you for the typo. It just looked so darn humorous.
Posted on 12/31/12 at 2:19 pm to HebertFest08
Grind your own meat
Posted on 12/31/12 at 2:56 pm to HebertFest08
A lot of good ideas in here already. If you are making all beef burgers, I like to broil mine in the oven sometimes. I put them on the broiler pan that catches the drippings. There is no conductive or convective heat. Just the radiant heat from the very hot broiler. You can do each side independently and keep the center as cool or pink as you want. It smokes a lot, and you don't get to play with fire outside like our Neanderthal ancestors so I don't do it often. It also plumps them up like a ballpark weiner. Not sure if I would risk it with lamb or pork.
Posted on 12/31/12 at 5:12 pm to HebertFest08
quote:
have some fresh andouille from the best stop that my parents brought to me this weekend. Going to grind that up and add it to the chuck
That's going to be a winner. Had that for the first time in Natchez, MS. An "andouille fused" burger. Can be a little heavy...but very good.
Posted on 12/31/12 at 5:58 pm to Gris Gris
Only just noticed what I did.
Heinz
My youngest son would kill me. He lives about a mile from Heinz Field in Pittsburgh. The old ketchup factories are down the hill from his house, complete with old brick smokestacks that have Heinz built into the stack brickwork.
Big Duh on my part I guess.
Likely not the dumbest thing I did today. I got that going for me I guess.
We used Delmonte ketchup when I was a kid and I converted to Hunts when I got married so I haven't used much of anything with a Heinz label in years.
Heinz
My youngest son would kill me. He lives about a mile from Heinz Field in Pittsburgh. The old ketchup factories are down the hill from his house, complete with old brick smokestacks that have Heinz built into the stack brickwork.
Big Duh on my part I guess.
Likely not the dumbest thing I did today. I got that going for me I guess.
We used Delmonte ketchup when I was a kid and I converted to Hunts when I got married so I haven't used much of anything with a Heinz label in years.
This post was edited on 12/31/12 at 6:03 pm
Posted on 12/31/12 at 6:05 pm to MeridianDog
My bro in law is a chef and made burgers for us at his house and they were the best burgers I've ever eaten.
He mixed ground chuck, sausage(75/25 ratio of beef), chopped poblano pepper and made small thin patties. He put one patty down, then a handful of shredded cheddar jack, then a second thin patty on top and presses the outsides of the two patties together. Seasons outside with salt and pepper and that's it
Jesus they are amazing
He mixed ground chuck, sausage(75/25 ratio of beef), chopped poblano pepper and made small thin patties. He put one patty down, then a handful of shredded cheddar jack, then a second thin patty on top and presses the outsides of the two patties together. Seasons outside with salt and pepper and that's it
Jesus they are amazing
Posted on 12/31/12 at 9:29 pm to dallastiger55
I ended up grounding andouille sausage with some frozen onions/peppers to add some moisture.... seasoned, had to add some panko and a egg b/c the meat was real fresh and wouldn't hold together at all....
put them on the weber kettle on top of some grill grates and they came out great.
put them on the weber kettle on top of some grill grates and they came out great.
Posted on 1/1/13 at 9:13 am to HebertFest08
Chuck, sirloin mix with a pat of butter in the middle of the pattie.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News