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Favorite Hamburger Recipe,,
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wheelrite Offline
#1 Posted: Thu, Dec 13 2007, 1:58 PM EST
Joined: 11-01-2006
Posts: 50,119
I"m tired of the same old Burger.
Anyone have some killer Burger recipe??


wheel,,
Thunder.Gerbil Offline
#2 Posted: Thu, Dec 13 2007, 2:00 PM EST
Joined: 11-02-2006
Posts: 121,359
Use ground chuck and put a "pat" of butter in th center of the patty when you form it.

Not healthy, but dammed tasty.
snowwolf777 Offline
#3 Posted: Thu, Dec 13 2007, 2:03 PM EST
Joined: 06-03-2000
Posts: 4,082
Take TG's idea and then add a teaspooon of worcestershire sauce, too. Just keeps gettin' better. I do that with venison burgers once in a while.
andytv Offline
#4 Posted: Thu, Dec 13 2007, 2:06 PM EST
Joined: 10-23-2002
Posts: 40,991
well............to ME, burgers are not as much of a recipe, but more of an "approach".

My approach is this;

1) Start with 75/25 lean meat. GOOD meat......try different places until you find the best ground beef around.

2) Make'em BIG........I suggest between 1/2-3/4lb for each burger. Use a bowl or something to get a nice round patty without overly thin edges. I use a non tapered stainless bowl lined with plastic wrap.

3) Season the meat with a little salt & pepper throughout. Sometime a bit of Tabasco helps too.

4) Cook on the grill to medium done-ness.

5) Serve on a big soft roll (like a Kaiser) that has been lightly toasted and buttered.

My favorite toppings......

Swiss cheese, lettuce, pickle, raw onion, mayo.
herfsnipe Offline
#5 Posted: Thu, Dec 13 2007, 2:44 PM EST
Joined: 07-28-2004
Posts: 3,315
1 lb good ground beef
1 package Lipton Beefy Onion Soup
1 Tsp Allspice
Half tube Ritz crackers
1 egg

Take a rolling pin and roll Ritz, Allspice, and the onion soup in a freezer bag a dozen or so times until crushed. Add to the burger, mix in the egg, make patties, fry, grill, or broil.


MMMMM!

Dammit.
barryneedleman Offline
#6 Posted: Thu, Dec 13 2007, 2:45 PM EST
Joined: 08-23-2000
Posts: 1,689
Your meat should be three quarters ground sirloin and one quarter ground pork shoulder. Salt, pepper, garlic powder. For 2 pounds of meat add one large egg and about a quarter of a medium onion - diced small. Form patties and grill to medium and melt a good chunk of blue cheese on top. Serve with warm kaiser roll, sliced raw onion, lettuce and tomato. Home fries on the side.

B
Charlie Offline
#7 Posted: Thu, Dec 13 2007, 3:15 PM EST
Joined: 06-16-2002
Posts: 39,751
big pile of hamburger, bunch of jalapenos, salt and ground pepper, toss some Crystal hot sauce in and form patties.

Grill

Charlie
CBOB Offline
#8 Posted: Thu, Dec 13 2007, 3:43 PM EST
Joined: 04-13-2004
Posts: 5,319
cabot habanero cheddar on the burger topped with grilled onions
calavera Offline
#9 Posted: Thu, Dec 13 2007, 3:43 PM EST
Joined: 01-26-2002
Posts: 1,868
Take a pound of 93% lean beef. Mix it with good bbq sauce until it has a definite bbq sauce appearance. Chop an onion and add some. Grill over charcoal (no propane bs). Take french hamburger buns, butter them, grill them until toasted. Melt sharp cheddar on burgers. Put burgers on buns. Enjoy with cold beer.

J
Country Offline
#10 Posted: Thu, Dec 13 2007, 3:55 PM EST
Joined: 04-18-2008
Posts: 5,893
The majority of what everyone has already said is great. One thing you might try with that is half way through the grilling, take the burgers off the grill and let them soak in a bowl of "au jus" for 5 to 10 minutes and then finish grilling. Amazing the flavour of the burger.

Country
andytv Offline
#11 Posted: Thu, Dec 13 2007, 3:57 PM EST
Joined: 10-23-2002
Posts: 40,991
a bowl of what????

I couldn't understand what you said as you sneezed.
Country Offline
#12 Posted: Thu, Dec 13 2007, 4:09 PM EST
Joined: 04-18-2008
Posts: 5,893
Au jus, customarily used for a french dip sandwich.

Country
andytv Offline
#13 Posted: Thu, Dec 13 2007, 4:12 PM EST
Joined: 10-23-2002
Posts: 40,991
^ again with the sneezing.
rfenst Offline
#14 Posted: Thu, Dec 13 2007, 4:15 PM EST
Joined: 06-23-2007
Posts: 39,436
Ground Chuck Bubba Burgers from your supermarket freezer- best you will ever eat at home. I guarantee it!
neopuritan Offline
#15 Posted: Thu, Dec 13 2007, 4:59 PM EST
Joined: 01-01-2007
Posts: 9,648
#5.
andytv Offline
#16 Posted: Thu, Dec 13 2007, 5:05 PM EST
Joined: 10-23-2002
Posts: 40,991
WOW!!!!

What a bunch of ladies!!!

cracker crumbs????

eggs???

soup mix?????

we're talking burgers not meatballs!!!!

next thing you know you'll be dipping them in perfume!!!!!


(I wonder if my burger would taste better with some chervil and saffron.......basted with chardonnay)

Country's idea has some merit though.........soaking meat in meat sauce.

MACS Offline
#17 Posted: Thu, Dec 13 2007, 5:08 PM EST
Joined: 02-26-2004
Posts: 79,888
Burger = take ground beef, make a patty, grill it.

Add cheese, lettuce, pickles, tomatoes and mayo (red onions optional). Done.
teedubbya Offline
#18 Posted: Thu, Dec 13 2007, 5:09 PM EST
Joined: 08-14-2003
Posts: 95,637
people use recipes?

what a bunch of nancys
andytv Offline
#19 Posted: Thu, Dec 13 2007, 5:14 PM EST
Joined: 10-23-2002
Posts: 40,991
^right..........ain't like a burger is a casserole or something.

One time, my Dad wanted my mother to make him a sandwich.

They were at the beach or someplace with my grandparents.

My dad likes a somewhat elaborate sandwich and he kept pestering her even though she was taking care of us kids or something.

My grandfather said, "You want a sandwich????? Here is a f&cking sandwich".

He took two slices of bread and a slice of meat and put it into my dad's hands.

"There......was that so tough?".
JDELLLL Offline
#20 Posted: Thu, Dec 13 2007, 5:35 PM EST
Joined: 10-22-2003
Posts: 1,922
However they do it at Fuddruckers.
plinytheelder Offline
#21 Posted: Thu, Dec 13 2007, 6:03 PM EST
Joined: 10-24-2006
Posts: 8,838
Mini meatloaves, or burgers.
That is the question...

For a different flavor, try pouring a little beer over the flame-ups. It will steam the burgers and impart a different flavor than you're used to.
teedubbya Offline
#22 Posted: Thu, Dec 13 2007, 6:04 PM EST
Joined: 08-14-2003
Posts: 95,637
salt and pepper
jjohnson28 Offline
#23 Posted: Thu, Dec 13 2007, 6:10 PM EST
Joined: 09-12-2000
Posts: 7,914
Try 'em lightly smoked with pecan wood chips. Mmmmmmmmmmmm!
Nutttttttttty Offline
#24 Posted: Thu, Dec 13 2007, 8:02 PM EST
Joined: 03-25-2006
Posts: 1,328
Lately I have been experimenting a little myself. My usual concoction is based around whatever good burger I can find. Chopped up onions can't really goo wrong with the amount but do dice them small. Then I pour some worchestershire in the bowl and mix that into the burger. Season as you like some things I like to keep to myself.

So here comes the twist I take some sun dried tomatoes and feta cheese or Gorgonzola and make a nice little ball of that and stick that between two patties. It's not my everyday burger but it is nice from time to time. It will kinda blow you guests away.
Nutttttttttty Offline
#25 Posted: Thu, Dec 13 2007, 8:03 PM EST
Joined: 03-25-2006
Posts: 1,328
rfenst nothing you can buy in the supermarket can compare to my burgers. I guarantee it. You are invited over anytime for a burger throw down.
rfenst Offline
#26 Posted: Fri, Dec 14 2007, 2:36 AM EST
Joined: 06-23-2007
Posts: 39,436
25. Author: Nutttttttttty

Where do you live? Close enough for me to tke you up on your offer?

Don't discount the Bubba burgers, just becasue they are frozen. You will not be disapointed.

Burgerwise, I am a purist in the sense that I do not like any seasoning or additives. Medium rare. Letuce tomatoe and pickle only. Plenty of pickle!

Had burgers at a resteraunt when i was akid that had some butter on top of each one. I liked it, but that was 35 years ago and have not tried it since. I do, however, like the butter that comes on top of a fine steak at Ruth's Chris...
Goathead50 Offline
#27 Posted: Fri, Dec 14 2007, 4:32 AM EST
Joined: 01-22-2007
Posts: 21,809
Hamburger helper!
IUROX Offline
#28 Posted: Fri, Dec 14 2007, 4:34 AM EST
Joined: 08-11-2006
Posts: 10,357
Mix in a package of dry ranch dressing mix!

Sounds crazy but it is quite tasty!
Goathead50 Offline
#29 Posted: Fri, Dec 14 2007, 4:36 AM EST
Joined: 01-22-2007
Posts: 21,809
Hamburger and Spam patties. Mmmmmm
dunkaroos Offline
#30 Posted: Fri, Dec 14 2007, 4:40 AM EST
Joined: 03-01-2007
Posts: 3,082
^RE #2 TG:

That does make a good burger. Another thing I do in the summer when the grill is the only thing used for cooking.

Take 2- 3 sticks butter softened.
In a bowl combine the butter with

seasoned salt
ground pepper
hot sauce
onion powder
worcestershire

Add as much or as little as you like.

Roll the butter mixture into a 3/4 inch(diameter) log.
Wrap in saran wrap and freeze.

When making the burgers, cut the butter into "pats" and place in the middle of the burger. Super juicy burger when done, and the frozen butter keeps the center from overcooking.
Thunder.Gerbil Offline
#31 Posted: Fri, Dec 14 2007, 5:28 AM EST
Joined: 11-02-2006
Posts: 121,359
RE #3 & #30-

Snowwolf & dunkaroos-

I've never tried mixing worschistire (sic) sauce into the burger, but I have used it for marinating steaks. Kind of makes sense when you think about it. I'll have to give it a try next time around. Thanks for the sugguestion.

As for the spices, the use of salt and pepper was assumed when I wrote the recipie.
daveincincy Offline
#32 Posted: Fri, Dec 14 2007, 5:56 AM EST
Joined: 08-11-2006
Posts: 20,033
20. Author: JDELLLL Date: 12/13/2007 10:35 PM Reply
However they do it at Fuddruckers.
========================================

Apparently even they couldn't do it right, as they are shut down around here.



If I have the time I will also let the patties sit in a dish soaking up some Worceshire sauce, sprinkled with garlic powder, and maybe some onion powder. I also like blue cheese on my burgers.
DrafterX Offline
#33 Posted: Fri, Dec 14 2007, 6:04 AM EST
Joined: 10-18-2005
Posts: 98,588
Try adding some rosemary. good stuff..
tailgater Offline
#34 Posted: Fri, Dec 14 2007, 6:14 AM EST
Joined: 06-01-2000
Posts: 26,185
Ground animal flesh of your choice.
Make into a patty.
Grill.


You want fancy? Grill while wearing a tux.
jjohnson28 Offline
#35 Posted: Fri, Dec 14 2007, 7:53 AM EST
Joined: 09-12-2000
Posts: 7,914
DapperDan makes a mighty mean burger boys. He starts with ground Kobe Sirloin, then just salt, pepper and all the fixin's. That was a damn fine burger Danno. Mmmmmmmmmmmmmm!
hoyodude Offline
#36 Posted: Fri, Dec 14 2007, 8:25 AM EST
Joined: 07-17-2000
Posts: 4,395
I can't believe nobody mentioned using ground venison. For the BEST burgers. I know there will be whining about them not holding together unless you add ground pork...poppycock. Just drape a nice slab of Jarlsberg over it, it'll hold together just fine.

(Had one just the other night. YUM.)
jjohnson28 Offline
#37 Posted: Fri, Dec 14 2007, 9:41 AM EST
Joined: 09-12-2000
Posts: 7,914
Why would anybody whine about ground pork? ;0P
snowwolf777 Offline
#38 Posted: Fri, Dec 14 2007, 12:31 PM EST
Joined: 06-03-2000
Posts: 4,082
I don't add anything to my venison to make it hold together. I quit having pork fat added to my ground venison back in the 80s and never regretted it. Just had some of this year's 6-point the other night. I get so used to eating venison burger that regular hamburger tastes odd.
jjohnson28 Offline
#39 Posted: Fri, Dec 14 2007, 1:25 PM EST
Joined: 09-12-2000
Posts: 7,914

When I'm grillin’ its hand made and fresh all the way. I'll go with store bought 20% ground beef if it's spur of the moment, but if I'm in the mood for an exceptional burger I'll buy a couple chuck roasts and or top sirloins (usually one of each) and break out the meat grinder. These particular burgers must only be served medium rare IMO or they dry out. I then vac pak all the leftovers in 1 lb chunks for later.

Salt and pepper for the meat, then lettuce, tomatoe and cheese is all you need. Somebody mentioned pickles, I had a burger the other day with sweet pickles on it. WTF sweet pickles! If your gonna put pickles on my damn hamburger, at least have the decency to make them dill pickle slices.

If Mary or the boys are grillin its usually frozen patties, don't know why but none of these people can form a decent burger to save their lives. LOL
fishinguitarman Offline
#40 Posted: Fri, Dec 14 2007, 1:45 PM EST
Joined: 07-29-2006
Posts: 69,152
Use venison...............
fishinguitarman Offline
#41 Posted: Fri, Dec 14 2007, 1:45 PM EST
Joined: 07-29-2006
Posts: 69,152
Use venison...............
andytv Offline
#42 Posted: Fri, Dec 14 2007, 2:15 PM EST
Joined: 10-23-2002
Posts: 40,991
I only like cow-fed venison.
fishinguitarman Offline
#43 Posted: Fri, Dec 14 2007, 2:25 PM EST
Joined: 07-29-2006
Posts: 69,152
Deer eat beef?
hoyodude Offline
#44 Posted: Fri, Dec 14 2007, 3:54 PM EST
Joined: 07-17-2000
Posts: 4,395
free-range, organic, cow-fed venison. nothing like it.

on whole wheat toast.

andytv Offline
#45 Posted: Fri, Dec 14 2007, 6:52 PM EST
Joined: 10-23-2002
Posts: 40,991
We force feed our deer chuck roast; sort of like the whole foi gras process.
classic57 Offline
#46 Posted: Sat, Dec 15 2007, 2:25 PM EST
Joined: 12-27-2004
Posts: 236
SOS!
thatguyisbrett Offline
#47 Posted: Sat, Dec 15 2007, 3:06 PM EST
Joined: 11-30-2007
Posts: 155
1 lb ground beef, 1 egg, season with tony chacheres and worcestershire, top with cheese, bacon, grilled onions (or onion rings) and bbq sauce. eat, get a tripple bypass and repeat.
Homebrew Offline
#48 Posted: Sat, Dec 15 2007, 3:27 PM EST
Joined: 02-11-2003
Posts: 11,885
Re:11

AuJus is french, for "with juices." I think.

It's like gravy, without the flour.

Sound good to.

Dave (A.K.A. Homebrew)
andytv Offline
#49 Posted: Sat, Dec 15 2007, 3:32 PM EST
Joined: 10-23-2002
Posts: 40,991
^what?

you gotta cold too?
fishinguitarman Offline
#50 Posted: Sun, Dec 16 2007, 1:31 AM EST
Joined: 07-29-2006
Posts: 69,152
50
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