NorthernVike 2,082 Posted May 24, 2010 Fock pizza, it's grillin' season. What's your tips/recipes for making the best burgers on the ol' grill? I'm a purest. Good quality meat from the butcher, not pre-packaged shiot from wal-mart, kosher salt and pepper. Grilled med-rare with cheddar, topped with bacon. A little ketchup and some mayo on the bun And when I have it on hand...Elk burgers >>> hamburgers Share this post Link to post Share on other sites
Reality 2,918 Posted May 24, 2010 Im easy, patty up some ground beef with Liptons onion mix.. Good as it gets. Liptons does the work so I dont have to. Share this post Link to post Share on other sites
GettnHuge 1 Posted May 24, 2010 the best burgers are the ones you harvested. also, for something diffrent, soak em in a bag with allegro hickory marinade its good sauss Share this post Link to post Share on other sites
supermike80 1,468 Posted May 24, 2010 I mix some Lea and Perrins in with the ground beef, makes the burgers tasty. And I don't think mayo belongs on a burger. Share this post Link to post Share on other sites
Cruzer 1,993 Posted May 24, 2010 And I don't think mayo belongs on a burger. Agreed. Nor does ketchup. Share this post Link to post Share on other sites
HTH 79 Posted May 24, 2010 This is the best Hamburger recipe I've ever had. From Luchow's German Cookbook. Truly awesome Luchow Hamburger 3 pounds beef ½ pound veal kidney fat or beef suet 4-5 Slices white bread soaked in a little water 1 ½ teaspoons salt ½ teaspoon pepper ¼ teaspoon nutmeg 2 eggs, beaten Mix meat and fat. Squeeze as much water as possible from bread. Add bread to the meat; mix smoothly. Add seasonings and eggs. Combine well. Shape in large patties. Broil or cook in a little fat in a hot pan until browned and done as desired. Serves 8. Share this post Link to post Share on other sites
NorthernVike 2,082 Posted May 24, 2010 Agreed. Nor does ketchup. Then what the fock do you put on your burgers? Share this post Link to post Share on other sites
HTH 79 Posted May 24, 2010 Also, I'm looking for a good Corn on Cobb BBQ recipe. Guy Fieri of the Foot Network had a good one awhile back with butter cumin cayenne cilantro and a few other ingredients, but I can't seem to find it online. Share this post Link to post Share on other sites
DuckStupid 40 Posted May 24, 2010 Cooked up 3# of burgers yesterday evening. Got em a bit overdone. Still great. It's all about the quality of the meat. Share this post Link to post Share on other sites
NorthernVike 2,082 Posted May 24, 2010 Also, I'm looking for a good Corn on Cobb BBQ recipe. Guy Fieri of the Foot Network had a good one awhile back with butter cumin cayenne cilantro and a few other ingredients, but I can't seem to find it online. Is it this one? Ingredients2 tablespoons butter 1 tablespoon ground cumin 1 tablespoon paprika 1 teaspoon cayenne pepper 2 tablespoons chopped cilantro leaves Salt Freshly ground black pepper 4 corn on the cob Queso fresco cheese Lime wedges Directions Heat oven to 375 degrees F. Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste. Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately. fude tv Share this post Link to post Share on other sites
HTH 79 Posted May 24, 2010 Is it this one? fude tv That looks to be the one. Schweet! Share this post Link to post Share on other sites
Cruzer 1,993 Posted May 24, 2010 Then what the fock do you put on your burgers? I use varios types of mustards and sauces. Depending on the burger, sometimes nothting at all. Ketchup is for french fries, meatloafs, and bbq sauces. Share this post Link to post Share on other sites
KSB2424 3,096 Posted May 24, 2010 If you're gonna eat a burger then eat a burger. Don't get the lean beef like that 93/7 stuff. 80/20 is the way to go. The fat makes the juice. If you do that you don't need all that other stuff. Lil salt, lil pepper, that's it. Share this post Link to post Share on other sites
Fenster 6 Posted May 24, 2010 If you're gonna eat a burger then eat a burger. Don't get the lean beef like that 93/7 stuff. 80/20 is the way to go. The fat makes the juice. If you do that you don't need all that other stuff. Lil salt, lil pepper, that's it. I like me some garlic salt. Share this post Link to post Share on other sites
NorthernVike 2,082 Posted May 24, 2010 I use varios types of mustards and sauces. Depending on the burger, sometimes nothting at all. Ketchup is for french fries, meatloafs, and bbq sauces. Well then, let us know what kind of sauces. I'm looking for tips here Share this post Link to post Share on other sites
KSB2424 3,096 Posted May 24, 2010 I'm a purest. Good quality meat from the butcher, not pre-packaged shiot from wal-mart, kosher salt and pepper. Grilled med-rare Even getting it from a butcher, eating a burger med-rare is gross. Who wants a blood soaked pink bun when eating a burger. It doesn't make you manly to eat a burger med-rare. Now a Steak (filet) med-rare is the way to go, but a burger has to be at least medium to medium well. Warm, cooked, very slightly pink center. You don't wanna cook your burgers all the way through and make hockey pucks, but you don't freaking want to eat a med-rare burger with blood running down your elbow either. That's nasty. Share this post Link to post Share on other sites
surferskin 30 Posted May 24, 2010 The sweet onion bubba burgers are pretty tasty. Share this post Link to post Share on other sites
HTH 79 Posted May 24, 2010 Even getting it from a butcher, eating a burger med-rare is gross. Who wants a blood soaked pink bun when eating a burger. It doesn't make you manly to eat a burger med-rare. Now a Steak (filet) med-rare is the way to go, but a burger has to be at least medium to medium well. Warm, cooked, very slightly pink center. You don't wanna cook your burgers all the way through and make hockey pucks, but you don't freaking want to eat a med-rare burger with blood running down your elbow either. That's nasty. Completely disagree. Rare to Med Rare is the best way to go. Same as with steak. Share this post Link to post Share on other sites
Juggernauts 0 Posted May 24, 2010 Also, I'm looking for a good Corn on Cobb BBQ recipe. Guy Fieri of the Foot Network had a good one awhile back with butter cumin cayenne cilantro and a few other ingredients, but I can't seem to find it online. Soak the corn with husk on for an hour in water. Cook with the husk on then carefully pull back husk and tie together at bottom. Remove silk. Then baste with garlic butter. Remove from grill and squeeze a little fresh lime juice on it. Delicious! Share this post Link to post Share on other sites
TylerRoseFan 16 Posted May 24, 2010 This has some great recipes. Share this post Link to post Share on other sites
TylerRoseFan 16 Posted May 24, 2010 This has some great recipes. Also, this Share this post Link to post Share on other sites
surferskin 30 Posted May 24, 2010 I use varios types of mustards and sauces. Depending on the burger, sometimes nothting at all. Ketchup is for french fries, meatloafs, and bbq sauces. You don't put ketchup on your burgers but you put it on your meatloaf? WTF? Share this post Link to post Share on other sites
Vikings4ever 533 Posted May 24, 2010 Completely disagree. Rare to Med Rare is the best way to go. Same as with steak. When it's brown, it's cooking. When it's black, it's done. Share this post Link to post Share on other sites
NorthernVike 2,082 Posted May 24, 2010 When it's brown, it's cooking. When it's black, it's done. We're talking about burgers here. Not Jews. Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted May 24, 2010 2lbs Ground Beef. None of that lean sh!t, real beef. one finely minced onion one clove minced garlic one bottle worscesire sauce (How the fock do you spell that?) Put all aforementioned ingredients in a bowl. Mash together with your hands. Make pattys. Grill to taste. Melt one slice pepper jack, and one slice cheddar on each patty. Put on onion roll. Garnish to taste. Share this post Link to post Share on other sites
heavy-set 39 Posted May 24, 2010 ground chuck salt / pepper for seasoning american cheese a-1 steak sauce Share this post Link to post Share on other sites
TD Ryan2 316 Posted May 24, 2010 If you're gonna eat a burger then eat a burger. Don't get the lean beef like that 93/7 stuff. 80/20 is the way to go. The fat makes the juice. If you do that you don't need all that other stuff. Lil salt, lil pepper, that's it. this is fairly accurate advice. I say fairly because there's a bit more to the 80/20 story... see, they used to label the ground meat "Chuck", "Sirloin", "Round", etc but there is NO WAY to prove that you used Chuck or Sirloin or Round to make that hamburger, so they switched to percentages of fat instead to avoid any issues with false advertising. Bottom line is that you do want something about 80/20 but grinding something from the CHUCK is ideal. Chuck Steaks, blade steaks, shoulder steaks, even the larger end of the Rib make the tastiest hamburger stock (though the shoulder and blade is very lean). Share this post Link to post Share on other sites
itsbigmoni 1 Posted May 24, 2010 Minced onion salt pepper heat (paprika, cayenne/red pepper, minced jalepenos) worsichster Sometimes i'll put a lil square of butter in the middle and reform the pattty to have it in the middle. Or put a thin coat of bbq sauce. Cheese: I don't think it matters. Most cheeses go good. I happen to like pepperjack the best but cheddar is a solid choice as well. Sauce: I go with mayo and mustard. I'm a fan of mayo and even like it on hot dogs. I usually go with a simple yellow mustard. Toppings: Onions, tomatoes, romaine lettuce are the requirements. Others can include jalepenos (fresh or bottled), bacon, onion rings, and maybe a few others i'm forgetting. Bread: I don't have much of preference of one bread over another. But it definitely has to be toasted. Share this post Link to post Share on other sites
heavy-set 39 Posted May 25, 2010 2lbs Ground Beef. None of that lean sh!t, real beef.one finely minced onion one clove minced garlic one bottle worscesire sauce (How the fock do you spell that?) Put all aforementioned ingredients in a bowl. Mash together with your hands. Make pattys. Grill to taste. Melt one slice pepper jack, and one slice cheddar on each patty. Put on onion roll. Garnish to taste. burgers, not meatloaf Share this post Link to post Share on other sites
Sho Nuff 720 Posted May 25, 2010 80/20....cook a little bacon about 3/4 done (not all the way crisp)...cut up into tiny bits and mix it in with the ground beef. Season with salt and fresh ground pepper. Grill to a medium rare. Top with a small bit of compound garlic butter while its finishing...add cheese (whatever you like). Great also to top with some sauteed mushrooms. Share this post Link to post Share on other sites
DankNuggs 305 Posted May 25, 2010 80/20....cook a little bacon about 3/4 done (not all the way crisp)...cut up into tiny bits and mix it in with the ground beef.Season with salt and fresh ground pepper. Grill to a medium rare. Top with a small bit of compound garlic butter while its finishing...add cheese (whatever you like). Great also to top with some sauteed mushrooms. A little to fu-fu for me... Mixing up bacon bits into the patty is more work and nothing better than a few slices on top... Its all about the medium rare-ness... if you don't cook it right, it don't matter whats mixed in... And the term compound garlic butter used in a burger grilling thread is making me upset... I got some sliced candied jalepenos at the overpriced market that are excellent on burgers, bit of sweetness, then hotness... quality mustard of your choice, and its done... Share this post Link to post Share on other sites
Bier Meister 1,577 Posted May 25, 2010 when i am just quickly doing burgers.... ususally just some bacon, cheese, and bbq sauce. when i have a little more time: 1. 2lbs Ground Beef. None of that lean sh!t, real beef.one finely minced onion one clove minced garlic one bottle worscesire sauce (How the fock do you spell that?) Put all aforementioned ingredients in a bowl. Mash together with your hands. Make pattys. Grill to taste. Melt one slice pepper jack, and one slice cheddar on each patty. Put on onion roll. Garnish to taste. i do something similar: 2 #'s of ground beef 1 minced onion 1/2 # of minced mushrooms 1 bunch of green onion, chopped 1 egg saute the onions and mushrooms in butter. add salt and pepper. let cool. combine everything in a mixing bowl.... form patties and cook. 2. 4 slices of gouda 4 slices of bacon 2 #'s of meat dice bacon. cook until crisp. set aside using a slotted spoon. add bacon and cheese. can use that bacon fat to saute diced mushrooms, onions, peppers, etc if you desire. add to mixture when cool. form 1/2 patties from your meat. put some (1-2 tbs) of mixture on one patty. cover with another and seal the edges. cook. 3. burgers with bernaise and fried onions Share this post Link to post Share on other sites
KSB2424 3,096 Posted May 25, 2010 The medium rare hamburger carnivores obviously are ignorant to the term ecoli. http://www.about-ecoli.com/ Share this post Link to post Share on other sites
NorthernVike 2,082 Posted May 25, 2010 The medium rare hamburger carnivores obviously are ignorant to the term ecoli. http://www.about-ecoli.com/ What a poosay. Get your panties out of a bunch Share this post Link to post Share on other sites
DankNuggs 305 Posted May 25, 2010 The medium rare hamburger carnivores obviously are ignorant to the term ecoli. http://www.about-ecoli.com/ Watch "Food Inc." documentary thats pretty good... Almost similar to that book 'the jungle' about Chicago meatpacking in the 20's\ interesting how the food industry is shielded from the public Share this post Link to post Share on other sites
KSB2424 3,096 Posted May 25, 2010 What a poosay. Get your panties out of a bunch Do you enjoy sopping up the blood off the plate with your bun? That sounds tasty. Share this post Link to post Share on other sites
Fenster 6 Posted May 25, 2010 Big Kahuna That's a tasty burger. Share this post Link to post Share on other sites
TD Ryan2 316 Posted May 25, 2010 When it's BLACK, it's DONE. Share this post Link to post Share on other sites