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re: Anyone have a kickass burger recipe?
Posted on 7/6/16 at 10:03 pm to Martini
Posted on 7/6/16 at 10:03 pm to Martini
Moving from Alabama to Colorado I was in for a bit of culture shock in terms of food. I will say though, the love for green chilies out here has changed how I do Mexican and I've been eating it my entire life
1
Posted on 7/7/16 at 8:00 am to parrothead
There are some things that automatically help to improve homemade burgers. Quality meat, fresh home ground and not adding too many ingredients or fillers but here's something we learned from a friend. Use a good salsa you like and mix into the ground beef. No ratio suggestion here just try to keep it from being too wet. Add salt and black pepper and mix well but not to where when you make the patty that it's a dense glob of meat. Cook how you like but don't mess with them too much. Allow them to cook on one side and flip and let it finish coking like that. If done on the grill again be careful to not flip every 30 seconds.
These come out juicy and tender delicious. We did these this past Monday(4th of July)and I even got a message the next day about how delicious they were. If you must drain the salsa before mixing into the ground beef. I've even used a black bean salsa that made for some killer burgers.
These come out juicy and tender delicious. We did these this past Monday(4th of July)and I even got a message the next day about how delicious they were. If you must drain the salsa before mixing into the ground beef. I've even used a black bean salsa that made for some killer burgers.
Posted on 7/7/16 at 9:58 am to LOL
tony's
eggs
red pepper flakes
bread crumbs
and Tiger sauce
amounts of each item are up to you i recommend 1 egg per pound of meat
mix all together, then when done top with tiger sauce again once it is on the bun
eggs
red pepper flakes
bread crumbs
and Tiger sauce
amounts of each item are up to you i recommend 1 egg per pound of meat
mix all together, then when done top with tiger sauce again once it is on the bun
Posted on 7/7/16 at 11:44 am to LSUdiehard4LIFE
quote:sound like a delicious meatloaf.
tony's
eggs
red pepper flakes
bread crumbs
and Tiger sauce
amounts of each item are up to you i recommend 1 egg per pound of meat
mix all together, then when done top with tiger sauce again once it is on the bun
Posted on 7/7/16 at 12:12 pm to The Dude Abides
it can go either way, but it is quite amazing
Posted on 7/7/16 at 1:02 pm to The Dude Abides
Sounds like burgers my drunk friends and I made in college
Posted on 7/7/16 at 2:15 pm to Deactived
quote:
Sounds like burgers my drunk friends and I made in college
When I was in college and living in an apt during summer, these guys who lived near us wanted me and my friends to come over for drinks and burgers. They made the HUGE burgers of which they were very proud. They were full of breadcrumbs and dry as the desert. They didn't even qualify as meatloaf burgers/sandwiches. (We brought our own libations.)
Posted on 7/7/16 at 4:26 pm to Coater
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. Local BBQ place has hamburgers with bark and a smoke ring. I'm told they use a lot of French's Mustard in the mix to provide additional moisture.
This. Local BBQ place has hamburgers with bark and a smoke ring. I'm told they use a lot of French's Mustard in the mix to provide additional moisture.
Posted on 7/7/16 at 7:03 pm to nuwaydawg
nuwaydawg, are you in Georgia?
... wondering where that "local bbq place" is.
... wondering where that "local bbq place" is.
Posted on 7/7/16 at 8:26 pm to LakeViewLSU
Sounds like meatloaf
Posted on 7/8/16 at 10:13 am to LOL
I made these Beer Can Burgers with onions, mushrooms and cheese. They're awesome. Only limited by your own creativity.
Posted on 7/8/16 at 1:03 pm to unclebuck504
Fincher's. Macon/Warner Robins
Posted on 7/8/16 at 1:45 pm to TulaneFan
Some of y'all are making meatballs, not hamburgers.
Posted on 7/8/16 at 5:00 pm to LOL
It all starts with the meat. The best burgers i make use either beef tenderloin trimmings (when I buy a whole one and the butcher trims it and grinds the trimmings) or when I buy my local butcher's "market fresh" burger. Basically, it's the daily trimmings from their steak cuts. They say its 70/30, but it looks more 50/50 to me. Makes awesome burgers.
Posted on 7/9/16 at 12:22 pm to nuwaydawg
Thanks. I'm gonna hit that up on my way to Savannah.
Didn't you recommend an Asian place on here before, an old Huddle House? Is that in Macon too?
Didn't you recommend an Asian place on here before, an old Huddle House? Is that in Macon too?
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