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Started By
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What's your go-to, crowd-pleasing burger recipe?
Posted on 6/27/17 at 6:36 pm
Posted on 6/27/17 at 6:36 pm
About to fire up the grill and grill some burgers for the game. What's y'all's favorite go-to?
12
Posted on 6/27/17 at 6:39 pm to Sev09
Good ground meat
Salt
Pepper
Salt
Pepper
Posted on 6/27/17 at 6:41 pm to Sev09
Sometimes this plus feta mixed in too
Posted on 6/27/17 at 6:42 pm to Sev09
Salt
Pepper
worcestershire
Cheddar cheese
Bacon
Lightly Toasted buns
Pepper
worcestershire
Cheddar cheese
Bacon
Lightly Toasted buns
Posted on 6/27/17 at 6:43 pm to Sev09
Sous vide at 136 for 1.5 hours. Quick sear in smoking hot Cast Iron.
/thread
/thread
Posted on 6/27/17 at 7:12 pm to Sev09
2/3 ground pork
1/3 ground smoked sausage
an egg yolk to bind
sage, thyme, salt, pepper, red pepper
never has failed me
1/3 ground smoked sausage
an egg yolk to bind
sage, thyme, salt, pepper, red pepper
never has failed me
Posted on 6/27/17 at 9:20 pm to Sev09
80/20 ground chuck
Pepper
Salt the outside.
Grill on high heat to get a nice char on the outside. Eat on a cheap white bun with whatever dressings you like.
Pepper
Salt the outside.
Grill on high heat to get a nice char on the outside. Eat on a cheap white bun with whatever dressings you like.
Posted on 6/27/17 at 9:41 pm to Sev09
Grind a brisket. Salt and pepper.
Posted on 6/27/17 at 11:16 pm to Sev09
Kimmelweck roll if you can find one.
Posted on 6/28/17 at 8:49 am to Sev09
We've been on a mushroom swiss burger kick lately...good ground chuck, salt and pepper and either cast iron or grill, and dice some mini portobella mushrooms and cook down in a skillet w/olive oil and salt. Those are tough to beat.
Posted on 6/28/17 at 1:09 pm to Sev09
Truly mind-blowing burger topping...peanut butter and jelly.
The very thought of it made me ill. But there's a local burger joint that serves them. I usually opted for the fresh jalapeños, sriacha mayo, and jalapeno pimento cheese burger, but I reluctantly tried a bite of my wife's (no pics) PB & J burger. Holy crap, I can't order anything but it now!
Back on topic, at home I opt for Kosher salt & pepper, and a little bit of Worcestershire sauce. Grilled on the Egg, poking a hole in the patty just before cooking. Flip once the juices gather on the top and that's it. Each side one time, don't over flip or smush.
I haven't done the PB&J at home, not sure JIF would work, might need some high $ PB.
The very thought of it made me ill. But there's a local burger joint that serves them. I usually opted for the fresh jalapeños, sriacha mayo, and jalapeno pimento cheese burger, but I reluctantly tried a bite of my wife's (no pics) PB & J burger. Holy crap, I can't order anything but it now!
Back on topic, at home I opt for Kosher salt & pepper, and a little bit of Worcestershire sauce. Grilled on the Egg, poking a hole in the patty just before cooking. Flip once the juices gather on the top and that's it. Each side one time, don't over flip or smush.
I haven't done the PB&J at home, not sure JIF would work, might need some high $ PB.
Posted on 6/28/17 at 3:07 pm to Sev09
S&P is the primary method. I mix up a rub for mine and it comes out great.
Salt
Pepper (fresh ground)
Mustard powder
celery seed
chili poweder
paprika
I don't measure, but it's predominantly S&P with the other four ingredients there to add a bit of flavor. I'd put my percentages at 50% salt, 30% pepper and 20% the rest.
Downvotes are soon to come, because purists hate anything other than SP
As for meat I mix equal parts chuck and sirloin. I "mix" it with a spatula by cutting it together. Actually mixing will make a dense, tough burger.
Salt
Pepper (fresh ground)
Mustard powder
celery seed
chili poweder
paprika
I don't measure, but it's predominantly S&P with the other four ingredients there to add a bit of flavor. I'd put my percentages at 50% salt, 30% pepper and 20% the rest.
Downvotes are soon to come, because purists hate anything other than SP
As for meat I mix equal parts chuck and sirloin. I "mix" it with a spatula by cutting it together. Actually mixing will make a dense, tough burger.
Posted on 6/28/17 at 10:13 pm to Sev09
I've been grinding a mix of 70-80% chuck roast and 20-30% short rib. Season with salt and pepper, cook in skillet, and top with freshly grated cheddar.
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