-   Q-talk (
-   -   soul burger? (

seattlepitboss 07-20-2009 07:25 PM

soul burger?
Here in Seattle, back in the late '60s and lasting until maybe the mid-80s there was a famous restaurant owned by the former boxer Eddie Cotton. Eddie sold a real nice burger there called a Soul Burger which was in every way pretty normal but it had a hot link sliced lengthwise and grilled and put right on top of the burger. I and many of my friends learned to love a hot link on our burgers.

Fast forward to now. Lately I've been grinding chuck roast in search of the perfect burger. It strikes me that I could try a modern version of the SB by grinding hot sausage in with the chuck. That way it would be all mixed together but still taste like hamburger and hot sausage.

Would there be any problem cooking this? Both meats get done at about the same time, all that?



FourEyes45 07-20-2009 07:32 PM

The only problem I see is you did not invite us over to try them:-P

bshep714 07-20-2009 07:33 PM

I mix pork/sausage of various kinds with ground chuck or sirloin all the time. I don't usually go more than 25-30% ish on the pork/sausage. no problems cooking although you will probably not end up with something any rarer the medium range. Resist the temptation to overcook as well.

landarc 07-20-2009 07:39 PM

Hot links are already cooked, I would see no problem here. Although, I would be concerned that mixing them would muddle the flavor.

Hmmm, this post made me a full fledged farker. I would note that some folks think I was before I ever got here.

PIT BOSS 07-21-2009 06:32 AM

I mix hot italian sausage and chop meat all the time. Nice zing !!!

Desert Dweller 07-21-2009 08:13 AM

If memory serves me ground beef and pork both need to be taken to 165 internal temp for initial cook, and 155 for reheat, as long as you go to those temps you shoiuld have no problem...

1FUNVET 07-21-2009 08:52 AM

Don't forget the post the results.

swamprb 07-21-2009 11:20 AM

Eddie Cotton's Soul Burgers kicked a$$!!

One time my dad took us kids to a Harlem Globetrotters game at Seattle U, and we stopped at Eddie Cottons afterwards, as we were eating the team bus pulled up and the staff brought out boxes of food for them and some of the players came in to thank the kitchen crew and signed some autographs for us.

Pecos Pit has had the sliced Hot Link as an add on to the beef or pork sandwiches forever. You used to ask them to "spike it"!

Hugh Jorgan 07-22-2009 12:43 AM

That sounds good. One question, when you say hot link are you referring to cased breakfast sausage? Or is it a brat or hot Italian? Or is it a smoked sausage?

Bigmista 07-22-2009 02:11 AM

Pork only needs to go to 155. Now where's the pics of the Soul Burgers?

yelonutz 07-22-2009 10:41 AM

For a long time now I have mixed ground chuck and ground bacon together for "Bacon Burgers". About a 3:1 ratio. I'm still kicking and mostly normal!!


Grinder10 07-22-2009 11:34 AM

What cut of beef would you put in a grinder to make your own ground beef?

landarc 07-22-2009 11:39 AM

Chuck if I have only one cut to use. 2:1 chuck to sirloin if I get two cuts.

Grinder10 07-22-2009 11:40 AM


Originally Posted by landarc (Post 978685)
Chuck if I have only one cut to use. 2:1 chuck to sirloin if I get two cuts.


bbq ron 07-22-2009 11:53 AM

that concept sounds good, i will have to try it. :-P:-P

All times are GMT -5. The time now is 11:01 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.