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Pappy 07-11-2011 07:30 AM

Do you have a better hamburger recipe?
I just bought a weber kettle that has a thermometer built into the lid. It got me thinking that maybe I could make simple burgers better. Up until now, I just got the coals hot, threw on the burgers, some pepper, when the juices where clear and they looked good, it was time to eat.

Do you have a better hamburger recipe?
Should there be a certain temperature that I should be cooking burgers at? What about rubs or spices? We have added cracker crumbs & chopped onions before.
I have also heard of adding onion soup mix to the ground beef.
Just remember these famous words Id gladly pay you Tuesday, for a hamburger today!

NorCal Q Man 07-11-2011 07:47 AM

I've always done it very simply:

Season with S&P.
Gently form into patties with small indentation on top.
Cook over hot as I can get it until moisture forms on top.
Cook other side about two minutes less than the first.

HeSmellsLikeSmoke 07-11-2011 07:51 AM

You might also try Montreal Steak Seasoning some time.

I also sear them on both sides on high heat, but pull them over to an indirect heat area to continue cooking until the reach the correct internal temp for the desired level of doneness.

SmokinAussie 07-11-2011 08:06 AM

My Burgers are maybe a bit too complicated, but they sure taste good:

2.5 pounds ground beef
1 Finely Chopped Onion.
1/4 Cup Breadcrumbs soaked in Milk
2% Salt
1 TSP Pepper
1TBS Thyme
1TBS Oregano
1TSP Smoked Paprika
6 Fresh Fine Chopped Garlic Cloves
1TBS Malt Vinegar
1TBS Worcestershire Sauce
1 Egg

Mix it all up... then cook a tiny bit in a pan to check the taste and season from there if necessary.

I usually bread the patties in breadcrumbs seasoned with salt, pepper and fresh thyme.

Never had any complaints!



TIMMAY 07-11-2011 08:09 AM

Onion soup mix works, ranch mix works too. Montreal steak seasoning I also like. Or you could experiment with seasonings from sausage recipes (still use the beef) but I am sure you can find a combo that works. One that I am going to try is the recipe for fresh garlic sausage on The Len Poli site. Well, maybe minus the white wine. I have made that one in the sausage form before, wonder what it tastes like mixed into beef patties.

Jaskew82 07-11-2011 08:12 AM

I am classic burger guy... I actually prefer 80/20 ground meat (sorry, not a steak burger) Season with salt and pepper. Form no larger than 8oz patties about 4" wide. Grill at approx 500 degrees, 3 minutes per side. 1.5 mins, rotate 90 deg. Do this 2x per side.

Confirm temp at 120 - 125 deg then pull. Let rest 3-5 mins.

Ron_L 07-11-2011 08:40 AM

On a different note, these are very good...

Blues Hog Pork Burgers

2 pounds ground pork; course grind
2 teaspoons blues hog rub
1/3 cup red onion; finely chopped
1/3 cup blues hog tennessee red sauce
6 hamburger buns

Gently combine pork, onions, rub, and sauce

Gently form six 6oz. patties, handling as little as possible to avoid compacting it.

Grill to desired doneness. You can baste with Red Sauce if desired.

For cooking burgers, steak, chops, etc. in a Weber kettle I build a hot fire on one side of the kettle and use that side for searing and use the other side for indirect cooking. You can either sear first and finish indirect or start out indirect and sear once the burgers are close to your desired temp.

Cook 07-11-2011 08:40 AM

I'm with the simple crowd also.

Good meat, salt, & pepper. Cook to desired temp.

jimmyinsd 07-11-2011 09:13 AM

make 1/4 pound patties (or whatever size you want ) we use about 85% lean for burgers then season with a mixture of 1/3 ea- course ground black pepper, onion salt, & garlic salt and grill over direct, high heat. simple is better imo when it comes to burgers.

bigabyte 07-11-2011 09:36 AM

Whatever temp a weber chimney full of lump offset to one side of a 22" Kettle is works for me.

Smiter Q 07-11-2011 10:36 AM

Besides spices which I change up often, I always add 2 tbs of ice water per pound. Definitely makes a juicer burger

MikeR 07-11-2011 10:52 AM

Everytime I make burgers now people say "that's the best burger I ever had". And for that I have to thank "Spicewines All Season". This stuff is great- I just mix it with the chop meat and then form my patties. :thumb:

shanemach 07-11-2011 11:12 AM

Well I just made over the wknd some burgers that got great reviews. Took 2.5 pounds of ground chuck, sweet onion, garlic, some sharp cheddar and smoked bacon pieces and mixed them all together like a meatloaf w/ some merlot burger & chop sauce the wife had. Formed pattys and sprinkled with sea salt and spicy montreal steak seasoning. Cooked them indirect for about ten min, then seared both sides over lump. Served them up on some kings hawian buns, and they were awesome!

KnucklHed BBQ 07-11-2011 11:21 AM

Do you have a meat grinder? If not the Kitchen Aide stand mixer grinder attatchement works well enough for making burgers...

Here's my burger

1+ lb of sirlion steak or what ever cut happens to be on sale that week, heck the marked down bin is a great spot to start
3-4 strips of uncooked bacon per lb of beef, chopped into smaller pieces
1 Tbs Montreal steak seasoning per lb of beef
More bacon to top the burger with once completed

Refridgerate/freeze a glass bowl until cold, you can also fill the bowl with ice water and dry
Cut beef into 1" cubes
Add chopped raw bacon to the cubed beef
add montreal seasoning

Mix all together thoroughly so that the bacon is well distributed

Start up that grinder (kitchen aide on 6) and grind through coarse plate into chilled bowl.

Don't double grind, the larger pieces make for better texture

Form 1/4 - 1/2lb patties and grill over hot mesquite lump, a handfull of oak chips adds a nice smoke flavor.

I also like to offset the fire to one side leaving a cool side in case anything starts to get away from you...

A picture?? Sure, Here ya go...

KnucklHed BBQ 07-11-2011 11:35 AM

Oh, forgot to mention the dynamite sauce that you have to make for the bun!

1 bunch of cilantro (cut most of the stems off) rinsed and dried off
1 Jar of mayo
1 small can of chipotle peppers in adobo sauce

Remove stems from chipotle peps and toss into the food processor with the chopping blades and puree
Add the bunch of cilantro and continue the whirling action, don't over chop, you just want smaller pieces, no whole leaves.

In a large bowl thoroughly mix together all the mayo and chipotle/cilantro mix untill evenly combined

Fit as much as you can back into the mayo jar and use the rest for that night's burgers

It will easily last 6 months or more in the fridge and tastes incredible on any sandwich you can put together!

the juice of 1/2 a lime tastes really great in it too, but more for sandwiches, not burgers.

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