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Started By
Message
re: Anyone have a kickass burger recipe?
Posted on 7/5/16 at 12:07 pm to LOL
Posted on 7/5/16 at 12:07 pm to LOL
quote:
Looking for something different than the ordinary burger. Anyone have any hidden gem burger recipes?
I made the best burger i've ever eaten in my life 2 weeks ago. Used 90% lean meat. Salt, pepper, and a little allegro.
Made some good sized patties.
Took the cast iron skillet and put it on the grill. Adding a stick of butter. Added some onions to the pan, let cook about 3 minutes, then threw the patties in the pan. Let that cook for about 7 or 8 minutes, removed and placed on the grill grate for a minute on each side, and pulled off.
Juiciest hamburger i've ever made.
2
Posted on 7/5/16 at 12:17 pm to BugAC
quote:
Used 90% lean meat
quote:
Juiciest hamburger i've ever made.
Posted on 7/5/16 at 12:19 pm to More beer please
How did we get to page two without a smartass saying just add lipton onion soup mix for a zesty burger?
Posted on 7/5/16 at 12:31 pm to LOL
Nothing but sea salt and fresh cracked black pepper. Any more than that, and you will get downvoted by the great Julia Childs on this board.
Posted on 7/5/16 at 12:44 pm to ragincajun03
I like using the Lipton onion soup mix 
This post was edited on 7/5/16 at 12:45 pm
Posted on 7/5/16 at 12:57 pm to More beer please
quote:
More beer please
I'm guessing you didn't read the part where i cooked it in butter on a skillet.
I repeat, juiciest hamburger i've ever made.
Posted on 7/5/16 at 1:00 pm to BugAC
No I did. Still
Posted on 7/5/16 at 1:20 pm to More beer please
not really anything special but i took 3lbs of 70/30 g meat and made thick patties this weekend. dusted very generously with salt and butcher's grind pepper.
i had just finished smoking chicken thighs on the egg so i just put them on and smoked them at about 225 for close to an hour. took them off at internal temp around 165 or so. all of the fat rendered and they were amazing. juicy, smokey, with incredible flavor.
i had just finished smoking chicken thighs on the egg so i just put them on and smoked them at about 225 for close to an hour. took them off at internal temp around 165 or so. all of the fat rendered and they were amazing. juicy, smokey, with incredible flavor.
This post was edited on 7/5/16 at 2:23 pm
Posted on 7/5/16 at 1:26 pm to LOL
Sometimes Ill add a dry ranch packet to the ground meat when mixing.
Posted on 7/5/16 at 1:37 pm to LOL
I've never done a lot of flavoring to the burger meat because I like the taste of the meat whether grilled or cast iron seared. Occasionally, I mix in some pork and I'll sometimes put some chopped shallots in the meat by cutting it in with a fork so I don't overwork it. I like different toppings sometimes, but not too many. I used some blue cheese butter I'd made for a steak atop a burger with bacon not long ago. Delicious. I like blue cheese with beef.
Posted on 7/5/16 at 1:56 pm to LOL
I've found that breadcrumbs is the secret to making a truly delicious burger
Posted on 7/5/16 at 2:03 pm to Spaulding Smails
Y'all remember Foodies on Vets?
They had a good black and blue burger.
They had a good black and blue burger.
Posted on 7/5/16 at 2:10 pm to BugAC
Another really good addition to burgers is minced ginger
Posted on 7/5/16 at 2:23 pm to Gris Gris
quote:
I've never done a lot of flavoring to the burger meat because I like the taste of the meat whether grilled or cast iron seared. Occasionally, I mix in some pork and I'll sometimes put some chopped shallots in the meat by cutting it in with a fork so I don't overwork it. I like different toppings sometimes, but not too many. I used some blue cheese butter I'd made for a steak atop a burger with bacon not long ago. Delicious. I like blue cheese with beef.
gris gris is correct.
the best topping is no topping
Posted on 7/5/16 at 2:25 pm to LOL
Season raw patty with sea salt and black pepper.
Place in ziplock bag.
Pour warm water into tub or sink.
Place bag with patty into water.
Open bag tomorrow and eat.
Profit.
Place in ziplock bag.
Pour warm water into tub or sink.
Place bag with patty into water.
Open bag tomorrow and eat.
Profit.
Posted on 7/5/16 at 4:08 pm to LOL
mix up ground beef, diced jalapenos, salt, and pepper.
make 2 small patties for each burger you want. each burger requires 2 patties.
before placing the 2 patties on top of each other put a slice of pepper jack cheese on top of one then crimp the sides.
cook to desire. enjoy.
make 2 small patties for each burger you want. each burger requires 2 patties.
before placing the 2 patties on top of each other put a slice of pepper jack cheese on top of one then crimp the sides.
cook to desire. enjoy.
Posted on 7/5/16 at 6:05 pm to parrothead
I like the juicy Lucy as above. I like to put green chili on it as well.
But a thin patty with salt and pepper, cooked in a cast iron to medium, good old American cheese and set the bun on top of it and cover for a couple minutes to steam, blue plate mayo, lettuce, tomato and pickles. Pretty hard to beat.
Now I like a thick cooked medium from time to time myself and grinding your own, whatever cut you like is always better than pre ground meat. But I don't always take the time to do it.
But a thin patty with salt and pepper, cooked in a cast iron to medium, good old American cheese and set the bun on top of it and cover for a couple minutes to steam, blue plate mayo, lettuce, tomato and pickles. Pretty hard to beat.
Now I like a thick cooked medium from time to time myself and grinding your own, whatever cut you like is always better than pre ground meat. But I don't always take the time to do it.
Posted on 7/5/16 at 7:03 pm to Martini
I love a crispy on the outside burger. I require fresh cut onions on my burgers for maximum enjoyment.
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