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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-11-2011, 10:10 PM | #31 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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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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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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07-11-2011, 10:39 PM | #32 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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The Montana Burger!
Last edited by NorthwestBBQ; 06-22-2021 at 11:58 PM.. |
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Thanks from:---> |
07-12-2011, 12:05 PM | #33 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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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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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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07-12-2011, 02:12 PM | #34 |
Knows what a fatty is.
Join Date: 07-18-06
Location: Austin, TX
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I like mine simple. good fresh ground chuck. salt and pepper on the patties. medium rare.
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07-12-2011, 02:39 PM | #35 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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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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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" |
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07-12-2011, 03:29 PM | #36 |
Got Wood.
Join Date: 04-26-11
Location: Cedar Falls, Iowa
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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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07-12-2011, 04:22 PM | #37 |
Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
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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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I'm very intelligent, but I mask it by doing stupid stuff. |
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07-12-2011, 06:38 PM | #38 |
Knows what a fatty is.
Join Date: 05-05-10
Location: Glen Allen, VA
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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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Backwoods Competitor/Cookshack FEC 100 |
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07-12-2011, 07:20 PM | #39 |
On the road to being a farker
Join Date: 01-18-11
Location: Rogers, AR
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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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Dark Blue Metallic Pitmaker BBQ Safe, Lg BGE X 2, Weber Kettle, Super Accurate Super Fast Black Thermapen. |
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07-12-2011, 07:22 PM | #40 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Wow!
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07-12-2011, 08:01 PM | #41 |
is one Smokin' Farker
Join Date: 02-20-10
Location: Chicago, IL
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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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07-13-2011, 10:20 AM | #42 |
Full Fledged Farker
Join Date: 10-13-10
Location: Carencro, Louisiana
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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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2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!! [B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!! KCBS CBJ & TC #55078 IBCA #2570 |
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hamburger recipe, temperature, thermometer |
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