Homemade burgers???

zwylde1 · 04-14-2011, 09:32 AM

Hey All.....well now that I have recovered from yesterdays "transatlantic burger taunting"....thanks Phu...that was alot of fun...I have a question for you all. What do you all put in your homemade burgers? I have always just used ground chuck and garlic pepper. But if this is going to be my first attempt at cooking these guys over charcoal this weekend, why not make it a real adventure and see what you all can come up with for me.

Thanks in advance....you guys are great.

1FUNVET · 04-14-2011, 09:36 AM

Chopped onions,minced garlic and wooster sauce.Sometimes i'll just use Lipton onion soup mix.

Phubar · 04-14-2011, 09:36 AM

LOL!

I just use ground beePh,don't know which cut it exactly is.
I only sprinkle some salt and pepper over the burgers.
This way I like em the best.

Smokey Al Gold · 04-14-2011, 09:38 AM

+1 on the lipton onion soup mix. That adds an awesome flavor. But you really can't get better than sea salt, fresh ground pepper and some granulated garlic IMO. And I like slices of colby jack and some fresh avocado on mine. Keep it simple and you'll be very happy.

Drew · 04-14-2011, 09:41 AM

I normally add onion, garlic and chilli powder. Also sometimes put some cheese in the middle.

GEORGIA BULLHAWGS · 04-14-2011, 09:46 AM

Ground Beef 73% so they are good and moist.

Mc-Cormicks Hamburger Seasoning, has all the garlic, salt, pepper, and onion that you need already mixed in.

Moore's Marinade. Similar to Dale's except it is a lot less salty.

IN mixing bowl, combine approx 1lb ground beef and 2T of the seasoning, and then add approx 1/2 Cup of the moore's. Mix with hands well. You decide if you want more seasonings as you go. make it your own, but you can use this a starting point.

If you want to get flashy, make one wide thin patty, put in some black pepper jack cheese in the middle, then make another wide thin patty and put it on top of the cheese so that the cheese is inside of the burger, then pinch around the outside edges ot have a stuffed burger. You can do that with anything besides cheese. I sometimes do Bacon and cheese, jalapeno's, onions, etc. But you don't want it to be a PILE of stuff in the middle, you still want it to be relatively flat. Pinch around the edges good to seal, or the cheese will run out.

Makes great moist burgers. I have even added some wood chips to the charcoal when cooking ato add some smoke flavor.

Grafixgibbs · 04-14-2011, 09:47 AM

I mix my favorite rub into the burger along with an egg for binding. Sometimes I will add some Worcestershire sauce and a little steak sauce.

If I want to go really crazy I chop up fresh onions, bacon bits (real ones not the fake) or other goodies like that.

fishinchef · 04-14-2011, 09:54 AM

I go for tender juicy burgers by buying the 5 or even 10# chubs, slice with minimal handling to get the most tender burgers, I season the outside with Salt & Pepper only most of the time, but have been known to season exotically sometimes for a theme burger (Southwest, Morroccan etc)

MoGreen · 04-14-2011, 09:54 AM

Equal parts salt, pepper, garlic powder and onion powder. Never fails to get compliments.

bover · 04-14-2011, 10:26 AM

Simply Marvelous Season-All for the win!

nolesfan954 · 04-14-2011, 10:40 AM

I have to agree with Bobby Flay's definition of a hamburger: ground chuck, salt, pepper and a dash of garlic powder. Anything else and you are making meatloaf.

Myrdhyn · 04-14-2011, 11:03 AM

I go through "favorite burger phases" from the simple and delicious salt and pepper on the outside to crazy with chopped onions, wooster, rubs, etc.

My current favorite is all beef patty (80/20 for grill 85/15 for griddle) dusted with Old Bay on both sides. Pepper Jack cheese melted on top on a toasted bun with fresh avocado slices.

WineMaster · 04-14-2011, 11:05 AM

1 lb of Fresh ground Chuck
1/2 lb fresh ground Bacon (Bacon must be frozen to grind right)
Mix well and add 2 T. Dales Seasoning
Cheese & Grilled onions.

Divide into 3 Serve on Sourdough.

Groundhog66 · 04-14-2011, 11:11 AM

Quote:

Originally Posted by nolesfan954

I have to agree with Bobby Flay's definition of a hamburger: ground chuck, salt, pepper and a dash of garlic powder. Anything else and you are making meatloaf.

Pretty accurate IMO...If the meat is good, simple is best.

scm1226 · 04-14-2011, 11:28 AM

Adobo is all you need. and worstershire sauce.

04-14-2011, 09:32 AM	#1
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Homemade burgers??? Hey All.....well now that I have recovered from yesterdays "transatlantic burger taunting"....thanks Phu...that was alot of fun...I have a question for you all. What do you all put in your homemade burgers? I have always just used ground chuck and garlic pepper. But if this is going to be my first attempt at cooking these guys over charcoal this weekend, why not make it a real adventure and see what you all can come up with for me. Thanks in advance....you guys are great.

04-14-2011, 09:36 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	LOL! I just use ground beePh,don't know which cut it exactly is. I only sprinkle some salt and pepper over the burgers. This way I like em the best. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-14-2011, 09:38 AM	#4
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	+1 on the lipton onion soup mix. That adds an awesome flavor. But you really can't get better than sea salt, fresh ground pepper and some granulated garlic IMO. And I like slices of colby jack and some fresh avocado on mine. Keep it simple and you'll be very happy. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

04-14-2011, 09:41 AM	#5
Drew Full Fledged Farker Join Date: 10-16-10 Location: Adelaide, Australia	I normally add onion, garlic and chilli powder. Also sometimes put some cheese in the middle. __________________ Drew - Because life's too short to eat bad BBQ!

04-14-2011, 09:47 AM	#7
Grafixgibbs is one Smokin' Farker Join Date: 12-18-09 Location: Fort Mill, SC	I mix my favorite rub into the burger along with an egg for binding. Sometimes I will add some Worcestershire sauce and a little steak sauce. If I want to go really crazy I chop up fresh onions, bacon bits (real ones not the fake) or other goodies like that. __________________ CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer

04-14-2011, 09:36 AM	#2
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Chopped onions,minced garlic and wooster sauce.Sometimes i'll just use Lipton onion soup mix.

04-14-2011, 09:46 AM	#6
GEORGIA BULLHAWGS On the road to being a farker Join Date: 06-28-10 Location: Waycross, GA	Ground Beef 73% so they are good and moist. Mc-Cormicks Hamburger Seasoning, has all the garlic, salt, pepper, and onion that you need already mixed in. Moore's Marinade. Similar to Dale's except it is a lot less salty. IN mixing bowl, combine approx 1lb ground beef and 2T of the seasoning, and then add approx 1/2 Cup of the moore's. Mix with hands well. You decide if you want more seasonings as you go. make it your own, but you can use this a starting point. If you want to get flashy, make one wide thin patty, put in some black pepper jack cheese in the middle, then make another wide thin patty and put it on top of the cheese so that the cheese is inside of the burger, then pinch around the outside edges ot have a stuffed burger. You can do that with anything besides cheese. I sometimes do Bacon and cheese, jalapeno's, onions, etc. But you don't want it to be a PILE of stuff in the middle, you still want it to be relatively flat. Pinch around the edges good to seal, or the cheese will run out. Makes great moist burgers. I have even added some wood chips to the charcoal when cooking ato add some smoke flavor.

04-14-2011, 09:54 AM	#8
fishinchef Got Wood. Join Date: 01-13-09 Location: Beaufort SC	I go for tender juicy burgers by buying the 5 or even 10# chubs, slice with minimal handling to get the most tender burgers, I season the outside with Salt & Pepper only most of the time, but have been known to season exotically sometimes for a theme burger (Southwest, Morroccan etc)

04-14-2011, 09:54 AM	#9
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN	Equal parts salt, pepper, garlic powder and onion powder. Never fails to get compliments. __________________ Rub Won Out bbq team, twin UDS's

04-14-2011, 10:26 AM	#10
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	Simply Marvelous Season-All for the win! __________________ "If I were just a bit more humble, I'd be perfect"

04-14-2011, 10:40 AM	#11
nolesfan954 On the road to being a farker Join Date: 07-22-09 Location: Hollywood, FL	I have to agree with Bobby Flay's definition of a hamburger: ground chuck, salt, pepper and a dash of garlic powder. Anything else and you are making meatloaf.

04-14-2011, 11:03 AM	#12
Myrdhyn Full Fledged Farker Join Date: 12-22-10 Location: Huntsville, AL	I go through "favorite burger phases" from the simple and delicious salt and pepper on the outside to crazy with chopped onions, wooster, rubs, etc. My current favorite is all beef patty (80/20 for grill 85/15 for griddle) dusted with Old Bay on both sides. Pepper Jack cheese melted on top on a toasted bun with fresh avocado slices. __________________ Weber Performer Platinum; 14.5" WSM; Old Country Over n Under.

04-14-2011, 11:05 AM	#13
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	1 lb of Fresh ground Chuck 1/2 lb fresh ground Bacon (Bacon must be frozen to grind right) Mix well and add 2 T. Dales Seasoning Cheese & Grilled onions. Divide into 3 Serve on Sourdough. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

04-14-2011, 11:28 AM	#15
scm1226 is one Smokin' Farker Join Date: 05-14-10 Location: West Sayville , NY	Adobo is all you need. and worstershire sauce. __________________ SMOKIN' IRISH BBQ [COLOR="Lime"]Green Humphrey's Battle Box, [/COLOR]18 1/2 Inch WSM, Retired Green and White UDS, Black Performer, Smokey Joe Gold- WSM Mini, Genesis Gasser, Black Stealth Thermopen JAMESON IRISH WHISKEY

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Homemade Rubs	IowaWildHogsBbq	Q-talk	6	09-15-2011 08:17 AM
Homemade Turkey Vidalia Burgers w/pics	mikegtp	Q-talk	7	06-30-2011 10:12 AM
burgers/homemade buns	jsperk	Q-talk	6	06-18-2011 11:09 PM
Homemade mead	LT72884	Q-talk	53	05-20-2011 10:15 AM
homemade bratwurst	boatnut	Q-talk	26	09-11-2010 05:20 PM