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Started By
Message
Best Burger Recipe you got
Posted on 7/2/09 at 2:02 pm
Posted on 7/2/09 at 2:02 pm
In honor of the 4th. GO!
8
Posted on 7/2/09 at 2:03 pm to back9Tiger
80/20 ground beef, cold hands to shape the patties.
Kosher salt and fresh cracked black pepper.
Cooked medium.
That's all.
Kosher salt and fresh cracked black pepper.
Cooked medium.
That's all.
Posted on 7/2/09 at 2:06 pm to Will Cover
80/20 mixed with chopped jalepanos and melted pepperjack cheese blocks
seasoned with:
tonys
cavendars
lemon pepper
DO NOT PRESS THE PATTIES
sear the outside....add a little blue cheese crumble
DO NOT PRESS THE PATTIES
medium rare
seasoned with:
tonys
cavendars
lemon pepper
DO NOT PRESS THE PATTIES
sear the outside....add a little blue cheese crumble
DO NOT PRESS THE PATTIES
medium rare
This post was edited on 7/2/09 at 2:08 pm
Posted on 7/2/09 at 2:07 pm to Will Cover
quote:Add Tony's and Tiger Sauce to taste. Form patties, grill and baste twice with soy sauce while grilling. Great flavor.
80/20 ground beef
Posted on 7/2/09 at 2:13 pm to back9Tiger
take some cheese its and croutons grind them down to a chunky powder and mix with hamburger meat.
or
the Doritos ground up with your hamburger meat, is a winner everytime
or
the Doritos ground up with your hamburger meat, is a winner everytime
This post was edited on 7/2/09 at 2:15 pm
Posted on 7/2/09 at 2:14 pm to Will Cover
quote:
80/20 ground beef, cold hands to shape the patties.
Kosher salt and fresh cracked black pepper.
Cooked medium.
Make two smaller patties place cheese of choice (I prefer cheddar) in middle of two patties fold buger ends so they make a tight seal. this is MONEY!!!!!
Posted on 7/2/09 at 2:21 pm to SinksEveryConference
I always like onions and bell peppers in mine. I use an egg to make the meat stick. When im feeling frisky which is most of the time i use chedder or pepper jack to stuff them.
Posted on 7/2/09 at 2:53 pm to back9Tiger
1/3 ground lamb
2/3 ground chuck
(I grind my own, with a hand grinder or chop in a food processor)
Put some Blue Cheese in the middle of a 1/3lb ball of this and flatten into a square patty about 1/2 inch thick. Cook to medium rare, and season with cracked pepper and kosher salt AFTER cooking.
I eat with Creole mustard and garlic mayo, on a toasted piece of french bread. Usually with lettuce and tomatoes(salt and pepper these).
2/3 ground chuck
(I grind my own, with a hand grinder or chop in a food processor)
Put some Blue Cheese in the middle of a 1/3lb ball of this and flatten into a square patty about 1/2 inch thick. Cook to medium rare, and season with cracked pepper and kosher salt AFTER cooking.
I eat with Creole mustard and garlic mayo, on a toasted piece of french bread. Usually with lettuce and tomatoes(salt and pepper these).
This post was edited on 7/2/09 at 3:09 pm
Posted on 7/2/09 at 2:58 pm to back9Tiger
high quality sirloin and ribeye. 3:1 sirloin to ribeye ratio.
grind it yourself or chop in food processor.
form patties, little dimple in middle.
cracked pepper, coarse salt, and a tiny bit of garlic powder.
Sear on each side in a hot skillet to med rare.
meantimes, roast some green peppers of your choice. Peal the charred skin. Top the burger witth the peppers and a smooth melting light colored cheese (swiss, white cheddar, pepper jack, etc.)
or, instead of the peppers and cheese do a onion/bacon marmalade.
grind it yourself or chop in food processor.
form patties, little dimple in middle.
cracked pepper, coarse salt, and a tiny bit of garlic powder.
Sear on each side in a hot skillet to med rare.
meantimes, roast some green peppers of your choice. Peal the charred skin. Top the burger witth the peppers and a smooth melting light colored cheese (swiss, white cheddar, pepper jack, etc.)
or, instead of the peppers and cheese do a onion/bacon marmalade.
Posted on 7/2/09 at 2:59 pm to lsumailman61
quote:I've done this and it is damn good for a twist.
I always like onions and bell peppers in mine.
Posted on 7/2/09 at 3:03 pm to el tigre
quote:
meantimes, roast some green peppers of your choice. Peal the charred skin. Top the burger witth the peppers and a smooth melting light colored cheese (swiss, white cheddar, pepper jack, etc.)
This
Posted on 7/2/09 at 4:33 pm to offshoreangler
good stuff, thanks.
Posted on 7/2/09 at 5:39 pm to back9Tiger
Sear both sides in sautee pan before throwing on grill. Will lock in flavor of meat 
Posted on 7/2/09 at 5:49 pm to back9Tiger
80/20
egg
breadcrumbs
chopped serrano
chopped onions
Worcestershire sauce
hot sauce
salt
pepper
sprinkle with Tony's and grill
egg
breadcrumbs
chopped serrano
chopped onions
Worcestershire sauce
hot sauce
salt
pepper
sprinkle with Tony's and grill
Posted on 7/2/09 at 5:53 pm to coloradoBengal
quote:
1/3 ground lamb
2/3 ground chuck
Put some Blue Cheese in the middle of a 1/3lb ball of this and flatten into a square patty about 1/2 inch thick. Cook to medium rare, and season with cracked pepper and kosher salt AFTER cooking.
I got this one from the Food Network too. I think it was a Michael Chiarello recipe, and it is awesome. As a previous poster mentioned do not PRESS the patty. I cooked mine to medium / medium well. Medium rare is a little too rare for the chuck. However, try this recipe it is MONEY !
Posted on 7/2/09 at 8:04 pm to SinksEveryConference
quote:
Make two smaller patties place cheese of choice (I prefer cheddar) in middle of two patties fold buger ends so they make a tight seal. this is MONEY!!!!!
There is a bar down here that makes a burger just like this and they call it the Juicy Lucy. So good!
Posted on 7/3/09 at 10:07 am to Will Cover
quote:
80/20 ground beef, cold hands to shape the patties.
Kosher salt and fresh cracked black pepper.
Cooked medium-rare.
That's all.
Fixed it
Posted on 7/3/09 at 10:52 am to back9Tiger
Start with ground buffalo meat. You don't really need anything after that.
Posted on 7/3/09 at 11:19 am to back9Tiger
1.5 pounds of 80/20
1 egg
italian bread crumbs
tab of spicy mustard
worstechier
tony's
Chopped onions, bell peppers, celery - the "trio"
Garlic powder
1 egg
italian bread crumbs
tab of spicy mustard
worstechier
tony's
Chopped onions, bell peppers, celery - the "trio"
Garlic powder
Posted on 7/4/09 at 7:51 am to HurricaneDunc
80/20
one pack of cup of onion soup powder
liquid smoke
lea n perrins
chili powder( to taste)
minced garlic(you choose how much u want)
Mix it all up and keep liquid smoke handy. Everytime you flip (pan or grill) dash on the liguid smoke.
I have also tried the cheese in the middle with this. Not a blue cheese fan but someone told me it is real good.
one pack of cup of onion soup powder
liquid smoke
lea n perrins
chili powder( to taste)
minced garlic(you choose how much u want)
Mix it all up and keep liquid smoke handy. Everytime you flip (pan or grill) dash on the liguid smoke.
I have also tried the cheese in the middle with this. Not a blue cheese fan but someone told me it is real good.
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