soul burger?

seattlepitboss · Jul 20, 2009

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?

thanks

seattlepitboss

FourEyes45 · Jul 20, 2009

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

bshep714 · Jul 20, 2009

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 · Jul 20, 2009

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 · Jul 21, 2009

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

Desert Dweller · Jul 21, 2009

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 · Jul 21, 2009

Don't forget the post the results.

swamprb · Jul 21, 2009

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 · Jul 22, 2009

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 · Jul 22, 2009

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

yelonutz · Jul 22, 2009

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!!

NUTZ

Grinder10 · Jul 22, 2009

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

landarc · Jul 22, 2009

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

Grinder10 · Jul 22, 2009

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

Thanks

bbq ron · Jul 22, 2009

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

soul burger?

seattlepitboss

is one Smokin' Farker

FourEyes45

Knows what a fatty is.

bshep714

Found some matches.

landarc

somebody shut me the fark up.

PIT BOSS

Guest

Desert Dweller

Babbling Farker

1FUNVET

Babbling Farker

swamprb

somebody shut me the fark up.

Hugh Jorgan

Guest

Bigmista

somebody shut me the fark up.

yelonutz

is one Smokin' Farker

Grinder10

Knows what a fatty is.

landarc

somebody shut me the fark up.

Grinder10

Knows what a fatty is.

bbq ron

is one Smokin' Farker

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