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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-11-2011, 10:10 PM   #31
Pappy
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Dang. You guys are good. I just had burgers for supper and your making me hungry for them again. Some great stuff here. Thanks.
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Unread 07-11-2011, 10:39 PM   #32
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The Montana Burger!
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File Type: jpg ryan burger.jpg (77.5 KB, 231 views)
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Last edited by NorthwestBBQ; 07-12-2011 at 12:28 AM..
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Unread 07-12-2011, 12:05 PM   #33
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Wow. Mountain size burgers. I'm movin to Montana.

I had a 5 Guy's burger over the weekend. It was pretty good. That's what got me thinking about making my own. I think I am going to step the burger up a little. I really like a "deluxe" burger and it has to have good flavor.
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Unread 07-12-2011, 02:12 PM   #34
ushi
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I like mine simple. good fresh ground chuck. salt and pepper on the patties. medium rare.
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Unread 07-12-2011, 02:39 PM   #35
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Out of all the things i cook my burgers are the weakest link even though everyone says they like them. Im gonna do the onion soup burgers tonight and try to redeem myself.
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Unread 07-12-2011, 03:29 PM   #36
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I usually use 80/20 and mix in some dried minced onion to the burger... Form GENTLY with a dent in the top sear them high and finish low... People usually rave...
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Unread 07-12-2011, 04:22 PM   #37
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I usually stuff them with cheese, a little seasoning on the outside (we like fennel seed on beef), and more cheese melted on the outside. Something it took me about 40 years to figure out: If you're making extras for leftovers to re-heat, don't melt cheese on them. It will disappear as you re-heat them. Instead, heat up the burger, then put fresh cheese on it.
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Unread 07-12-2011, 06:38 PM   #38
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My deal is mix with Franks Red Hot and Tiger Sauce. Season with S+P+Oinion Powder+Garlic powder. Then put a coating of Bovine Bold. Cook hot at 700, if possible. Garnish with freshly shreaded white swiss cheese. Good deal.
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Unread 07-12-2011, 07:20 PM   #39
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Can't go wrong with a good burger. Here's my contribution.

Start with four 4oz beef patties, and four 4 oz hot jimmy dean sausage patties.



Top half the patties with your favorite cheese.



Press together, and grill over direct heat until both sides are nicely browned. Then move to indirect to finish cooking.



Now the next step is very important... ...

Place the patty on a bun (of coarse)... add bacon.



Then you absolutly must add chili. Hormel in this case... If you add turkey chili, it makes this burger good for you .



And your in for one delicious chili cheese bacon sausage burger.

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Unread 07-12-2011, 07:22 PM   #40
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Wow!
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Unread 07-12-2011, 08:01 PM   #41
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Zing - a little salmon roe and a fried egg. It can be like the noah's ark burger.
Seriously, that was a mouthwatering set of pictures.
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Unread 07-13-2011, 10:20 AM   #42
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Ok... i guess i am not in the "like mine simple club". I guess i'd call my burgers a meatloaf burger due to my preparations...
use half and half ground sirloin and ground chuck (mix 80/20 and 90/10 either way) 2 lbs total.

finely chop 1/2 large yellow onion
finely chop 1 jalapeno
finely minced 3-4 cloves of garlic
finely chop ends(bulbs) of 1 bunch of scallions
coarse chop 1/2 of the green end of a bunch of scallions.

Put onions & green onion bulbs in a pan with 1 tbls of butter and sweat till clear and soft then add jalapeno & garlic and sweat for a few more minutes. Let cool a bit while prepping the rest of the ingredients.

Mix the ground meat and flatten out on a cutting board of wax paper. The rest of this i don't measure (just add enough for a thin coat when spread out) but add squirt of yellow mustard, worcestershire thick, one egg beat well, coat with sweet paprika, onion powder, garlic powder, kosher salt and fresh ground black pepper along with a slight amount of cayenne. smear the onion,garlic, jalapeno mixture across the meat, add the green onions and mix well. spread the mix back out and sprinkle with bread crumbs, mix again and let set for a while. portion out the burgers (large) and cook on high heat to your preferred doneness.

It is a process, but yields some tasty stuff according to my fiancee.
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