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.

salt and pepper

Try 'em lightly smoked with pecan wood chips. Mmmmmmmmmmmm!

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.

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.

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...

Hamburger helper!

Mix in a package of dry ranch dressing mix!

Sounds crazy but it is quite tasty!

Hamburger and Spam patties. Mmmmmm

^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.

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.

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.

Try adding some rosemary. good stuff..

Ground animal flesh of your choice.
Make into a patty.
Grill.


You want fancy? Grill while wearing a tux.

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!

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.)

Why would anybody whine about ground pork? ;0P

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.

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

Use venison...............