soul burger?

seattlepitboss · 07-20-2009, 07:25 PM

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 · 07-20-2009, 07:32 PM

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

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!!

NUTZ

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

Quote:

Originally Posted by landarc

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

Thanks

bbq ron · 07-22-2009, 11:53 AM

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

07-20-2009, 07:25 PM	#1
seattlepitboss Take a breath! Join Date: 02-05-09 Location: Seattle, WA Downloads: 0 Uploads: 0	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? thanks seattlepitboss

07-20-2009, 07:39 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-21-2009, 08:13 AM	#6
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	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... __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

07-21-2009, 11:20 AM	#8
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	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"! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

07-22-2009, 02:11 AM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Pork only needs to go to 155. Now where's the pics of the Soul Burgers? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

07-20-2009, 07:32 PM	#2
FourEyes45 Knows what a fatty is. Join Date: 02-06-09 Location: Between Abbeville and Eufaula Al. Downloads: 0 Uploads: 0	The only problem I see is you did not invite us over to try them

07-20-2009, 07:33 PM	#3
bshep714 Found some matches. Join Date: 07-13-09 Location: Malabar,FL Downloads: 0 Uploads: 0	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.

07-21-2009, 06:32 AM	#5
PIT BOSS On the road to being a farker Join Date: 09-04-08 Location: west babylon new york Downloads: 0 Uploads: 0	I mix hot italian sausage and chop meat all the time. Nice zing !!!

07-21-2009, 08:52 AM	#7
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Don't forget the post the results.

07-22-2009, 12:43 AM	#9
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	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?

07-22-2009, 10:41 AM	#11
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca Downloads: 0 Uploads: 0	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 __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

07-22-2009, 11:34 AM	#12
Grinder10 Knows what a fatty is. Join Date: 06-01-09 Location: Memphis, TN Downloads: 0 Uploads: 0	What cut of beef would you put in a grinder to make your own ground beef?

07-22-2009, 11:39 AM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Chuck if I have only one cut to use. 2:1 chuck to sirloin if I get two cuts. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-22-2009, 11:53 AM	#15
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	that concept sounds good, i will have to try it. __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

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