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Best burger recipes
Posted on 1/20/13 at 11:27 am
Posted on 1/20/13 at 11:27 am
Making some burgers today for some football. Anyone have the "best" recipe I should use?
9
Posted on 1/20/13 at 11:30 am to flyAU
good 85/15 beef
salt
pepper
hot sauce
Worcestershire
thats about it
salt
pepper
hot sauce
Worcestershire
thats about it
Posted on 1/20/13 at 11:31 am to flyAU
Kobe beef, salt, pepper
Make sure beef freshly ground
Brioche roll
Aragula, vine ripened tomato, stone ground mustard, and a smidge of truffle oil mixed in with greens
Make sure beef freshly ground
Brioche roll
Aragula, vine ripened tomato, stone ground mustard, and a smidge of truffle oil mixed in with greens
This post was edited on 1/20/13 at 11:33 am
Posted on 1/20/13 at 11:32 am to flyAU
2 lbs 80/20
salt/pepper
Worcestershire
1 pack of onion soup mix
be sure to put a dimple in the middle
salt/pepper
Worcestershire
1 pack of onion soup mix
be sure to put a dimple in the middle
Posted on 1/20/13 at 11:34 am to TigerHam85
Explain the dimple to me.
Posted on 1/20/13 at 11:36 am to TigerHam85
80/20 chuck
Worcestershire
A-1
garlic powder
salt/pepper...good sear
onion roll
smoked cheddar
bacon
mayo....money!!!!
Worcestershire
A-1
garlic powder
salt/pepper...good sear
onion roll
smoked cheddar
bacon
mayo....money!!!!
Posted on 1/20/13 at 11:36 am to flyAU
make the pattie like you want. in the center push down and make a dimple.
example:
i make mine a little wider, but anything works.
example:
i make mine a little wider, but anything works.
Posted on 1/20/13 at 11:42 am to flyAU
quote:
Explain the dimple to me.
It stops your patty from becoming a meatball.
Posted on 1/20/13 at 12:21 pm to Janky
quote:
It stops your patty from becoming a meatball.
Ahhh. makes sense. This is my first go on true burgers.
Posted on 1/20/13 at 12:27 pm to flyAU
I also don't know the % of the ground meat I got. I bought it from the Bohemian meat shop that I got that pork butt last week. Not sure if they have any standardization.
Posted on 1/20/13 at 12:29 pm to Rouge
Mother of god, rouge that sounds awesome.
Posted on 1/20/13 at 1:04 pm to flyAU
Most common mistake is trying to church them up too much. I like salt or Tony's, fresh ground pepper, maybe Worsh. Handle the meat as little as possible when forming patties; don't overwork.
Posted on 1/20/13 at 2:03 pm to flyAU
Good ground chuck, salt pepper and a hot surface.
Posted on 1/20/13 at 2:49 pm to tigerfoot
80/20 chuck. Salt, pepper, tex joy, Sweet Baby Rays, cut open one link of boudin and dump contents into bowl to mix.
Only one link of boudin though unless making a shitload because the burger may start to fall apart if too much rice.
Only one link of boudin though unless making a shitload because the burger may start to fall apart if too much rice.
Posted on 1/20/13 at 3:51 pm to LSU alum wannabe
quote:
Best burger recipes 80/20 chuck. Salt, pepper, tex joy, Sweet Baby Rays, cut open one link of boudin and dump contents into bowl to mix. Only one link of boudin though unless making a shitload because the burger may start to fall apart if too much rice.
Never did the boudin thing. What does it do for the burgers!? Sounds good though
Posted on 1/20/13 at 4:00 pm to flyAU
Are you doing these on the BGE? If so, you won't need to dimple them.
Just like anything else, start with good meat. The best burgers I make are with beef tenderloin trimmings. I like to use Bad Byron's butt rub on my burgers. Also, I like to add mesquite wood chips to the egg when cooking. Stabilize egg at 350-400, throw mesquite chips on, wait a couple of minutes, and throw burgers on. 4 mins per side for medium rare. 5 mins per side for done.
Post pics when you are done.
Just like anything else, start with good meat. The best burgers I make are with beef tenderloin trimmings. I like to use Bad Byron's butt rub on my burgers. Also, I like to add mesquite wood chips to the egg when cooking. Stabilize egg at 350-400, throw mesquite chips on, wait a couple of minutes, and throw burgers on. 4 mins per side for medium rare. 5 mins per side for done.
Post pics when you are done.
Posted on 1/20/13 at 5:45 pm to flyAU
2 lbs lean ground beef
2 teaspoons steak seasoning
2 -4 garlic cloves, minced
1/2 cup sliced sweet onion (grilled or sauteed)
4 ounces diced green chilies or 4 ounces jalapenos
4 slices monterey jack pepper cheese
4 pineapple rings
1 cup thick teriyaki sauce (or barbecue sauce)
4 leaves romaine lettuce
4 kaiser rolls
2 tablespoons butter or 2 tablespoons margarine
Directions:
1 Prepare your onions ahead of time and have them cooled.
2 Mix beef with steak seasoning and garlic. Shape into 8 very thin patties.
3 On top of 4 patties, place 1 slice cheese, and 1/4 of onions and green chiles (there will be leftovers chiles).
4 Top with remaining 4 patties, sealing edges well to create 4 fat, hot stuffed burgers.
5 Grill burgers.
6 Meanwhile, also grill pineapple slices until black char marks appear.
7 Spread butter or margarine lightly on kaiser rolls, and grill until slightly toasted.
8 Assemble burgers by slathering on teriyaki sauce on each roll. Add one pineapple slice and lettuce leaf; top with one burger.
9 Serve with additional teriyaki sauce for dipping! ENJOY!
This post was edited on 1/20/13 at 5:46 pm
Posted on 1/20/13 at 5:52 pm to flyAU
Ground deer from the processor, it is 85/15. Salt, pepper, and garlic powder. I hate a burger full of stuff. That makes it mealtoaf. Grill it to barely medium.
Toasted or grilled onion roll or bun other than regular white buns. Thick slice of onion, tomato, and bread and butter pickles. Mayo and stone ground mustard. Provalone or blue cheese. No pickle with the blue cheese.
Perfection, imho.
Toasted or grilled onion roll or bun other than regular white buns. Thick slice of onion, tomato, and bread and butter pickles. Mayo and stone ground mustard. Provalone or blue cheese. No pickle with the blue cheese.
Perfection, imho.
Posted on 1/20/13 at 7:20 pm to FlatTownProdigalSon
quote:
Never did the boudin thing. What does it do for the burgers!? Sounds good though
Great flavoring. Little juicier I think or that might be Sweet Baby Rays? Seasoning is nice though. They KEY is NOT going overboard with the boudin or you will have burgers falling apart.
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