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Started By
Message
re: Hamburger Recipes
Posted on 6/27/08 at 3:37 pm to LSUTygerFan
Posted on 6/27/08 at 3:37 pm to LSUTygerFan
quote:
She's not bad looking.
She's short, fat, loud and stupid. My wife is tall, thin, quiet and smart. But, we all have different tastes I suppose.
1
Posted on 6/29/08 at 11:08 am to Martini
quote:
Sam's has some good ground beef.
try Maxwell's
you're welcome
Posted on 6/29/08 at 3:27 pm to LSUTygerFan
If you are grilling, don't add any liquid to the meat. Basting keeps them from drying out too much. Dry is better than falling apart.
Onion, garlic, salt, pepper, egg (omit if grilling) onion soup mix. If pan frying add teriyaki, soy, or BBQ sauce. There is not a whole lot you can do with a patty and not screw it up. Condiments are they key.
Onion, garlic, salt, pepper, egg (omit if grilling) onion soup mix. If pan frying add teriyaki, soy, or BBQ sauce. There is not a whole lot you can do with a patty and not screw it up. Condiments are they key.
Posted on 6/29/08 at 4:58 pm to LSUTygerFan
try adding a little ground pork in with the ground beef and dice some different peppers into the mixture..
Posted on 6/29/08 at 8:03 pm to Martini
quote:
Hell I even put the cast iron skillet on my grill.
I love to do this, I have a friend who heats up a cast iron grill pan to super hot and uses it for steaks as well.........absolutely great
On the burger Martini is 100 percent correct, good meat, handled well, lots of kosher salt and for me alot of cracked black pepper, and lots of heat.
Posted on 6/30/08 at 7:51 am to el tigre
Okay so, I went to Cabela's and bought my own meat grinder. Bought a couple of different types of meat to experiment with. When I opened the box and read through the manual, it said to coat the parts of the grinder with "food grade silicon spray". So, I visited a couple of the local grocery/food stores in the area and asked about the spray. You would have thought that I asked them if they had any 3 headed goats for sale! Being in an area where hunting and food processing seems to be pretty popular, I would have thought that at least one person at one of thes places would have heard of silicon spray.
anyway, I had to go back to Cabela's for the spray. Lesson learned. I'm going to start with grinding a rump roast and use that for burgers and see what happens.
anyway, I had to go back to Cabela's for the spray. Lesson learned. I'm going to start with grinding a rump roast and use that for burgers and see what happens.
Posted on 6/30/08 at 3:45 pm to LSUTygerFan
quote:
I'm going to start with grinding a rump roast and use that for burgers and see what happens.
I made a beef stew out of cut up rump roast a few months ago and it was the best I've ever made. Let me know how they turn out.
Posted on 6/30/08 at 3:51 pm to LSUTygerFan
quote:
I'm going to start with grinding a rump roast and use that for burgers and see what happens.
good luck man. One little tip. I might be off base but i'm not sure if a rump roast will make a great burger....it's probably better suited to slower, longer cooking like stews, pot roasts, etc.
Maybe a sirloin, or even ribeye if you catch it on sale?
Either way, have fun with the grinder. Don't be afraid to play around and add some spices to your blend (but careful with adding salt ahead of time).
Posted on 6/30/08 at 5:39 pm to Das Tiger
quote:
Sam's has some good ground beef.
try Maxwell's
you're welcome
I buy Maxwell as well but I'll bet you a thousand dollars I can cook you one of each and you can't tell the difference. Guaranteed. Hell I could buy the one in the tube at WinnDixie and you wouldn't be able to tell the difference.
Sams grinds there meat daily.
Posted on 6/30/08 at 7:37 pm to Martini
I have had nothing but good luck with what I have purchased at Sams, may not be saying much about the meat in Alexandria...but it is about the best we have.....
The little tube things I try to avoid, but only cause I cant see inside, I just like to see it before I purchase, as well I am not a big fan of the texture.
The little tube things I try to avoid, but only cause I cant see inside, I just like to see it before I purchase, as well I am not a big fan of the texture.
Posted on 7/2/08 at 7:34 am to el tigre
Okay, I gave the ground rump roast a shot last night.I used Martini's hot,dry salted skillet method. The flavor was really good. It did have a kind of weird texture though. And it was a bit dry. Looks like el tigre was correct. Next up ground sirloin. I'm not sure I'm ready for the ground ribeye at $10lb. But, that may be the next experiment.
Posted on 7/2/08 at 8:47 am to LSUTygerFan
I saw Wolfgang P make these one time. It's my normal way now. Ground Tenderloin, make a large flat patti with as little handling as possible, a little sea salt, ground pepper and rub with olive oil. NOTHING else. It's awesome. Handling less makes them more tender.
Posted on 7/2/08 at 9:08 am to LSUTygerFan
quote:
And it was a bit dry.
How long did you cook it? If you're grinding your own, you don't have to cook it all the way through. Medium is the way to go. If you like it well done, choose a cut with much more fat.
Posted on 7/2/08 at 9:17 am to JustSmokin
quote:
If you're grinding your own, you don't have to cook it all the way through. Medium is the way to go
good point. If you use sirloin or sale priced ribeye i even suggest going medium rare. You don't have the fear of bacteria that comes with ground meat processed at the dirty arse processing plants.
Posted on 7/2/08 at 10:07 am to el tigre
Good points both, el tigre and smokin. I probably cooked them a little too long. And it WAS really lean meat. Live and learn, I guess. I will say this, the salt and pepper,hot,dry, skillet seems to be the way to go.
Posted on 7/2/08 at 11:14 am to LSUTygerFan
I like to stuff mine with crumbled maytag blue cheese. I'll grill them over very hot coals on one side until they have a good char then flip them over for about a minute or so on the other side. Then I move them off of the hot spot (I pile my coals to one side of the bbq), throw a waterlogged chunk of pecan onto the coals, and smoke them till they're done.
This post was edited on 7/2/08 at 11:15 am
Posted on 7/4/08 at 1:48 pm to ChoupiqueSacalait
Question on the martini method - how thick do you guys make the patties? Going to try this on the grill this afternoon. Thanks!
Posted on 7/4/08 at 2:28 pm to txtiger79
Stuffed burgers
3lbs ground meat
2 med onions
1 bell pepper
1/2 cup sliced jalapeño peppers
1/2 a pack sliced mushroom
1lb graded cheddar cheese or pepper jack
Slice onions and bell pepper
Add about 1/2 cup of water to a black iron skillet with a few dashes of Wostchester sauce Sautee onions, bell pepper, mushrooms and jalapeño peppers
Make hamburger patties
Make sure patties are flat and not to thick
Take one patty and form a dam around the edges
Spoon in mixture and add cheese do not over fill
Lay another patty on top and pinch edges together making one burger grill and enjoy
3lbs ground meat
2 med onions
1 bell pepper
1/2 cup sliced jalapeño peppers
1/2 a pack sliced mushroom
1lb graded cheddar cheese or pepper jack
Slice onions and bell pepper
Add about 1/2 cup of water to a black iron skillet with a few dashes of Wostchester sauce Sautee onions, bell pepper, mushrooms and jalapeño peppers
Make hamburger patties
Make sure patties are flat and not to thick
Take one patty and form a dam around the edges
Spoon in mixture and add cheese do not over fill
Lay another patty on top and pinch edges together making one burger grill and enjoy
Posted on 7/4/08 at 3:06 pm to LSUTygerFan
make 1 patty on that patty place a rub which consists of Tony's and Cinnamon
on that placed some chopped onions
on th onions sprinkle some shredded cheese
on the cheese put some honey
make another patty and close the burger to create one huge stuffed patty
on that placed some chopped onions
on th onions sprinkle some shredded cheese
on the cheese put some honey
make another patty and close the burger to create one huge stuffed patty
Posted on 7/4/08 at 4:07 pm to Zach
I put some Carribean Jerk on mine the other night. Mixed it in with the meat. Just the jerk, some salt and pepper. Wife said it was the best burger she ever had.
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