Rad Burgers

[Wornslick]

I will say this. The Goober burger in Sedalia is not stuffed with peanut butter. It just has peanut butter on it.

The Loose Meat sandwich as far as I'm concerned cannot be considered a burger. It is not griddled either. It is cooked in a large pan/pot and frequently stirred in order to break up the meat. It also is seasoned with chicken broth and spices and allowed to reduce.

The loose meat sammy may not be a burger but it ain't too bad either. We take a couple pounds of hamburger crumble it up and cook till done, drain then pepper to taste ( we pepper heavy ) then take about a half of cup of dill pickle juice and throw it in the skillet, stir and let it evaporate. Do this till it taste good to you. We usually do it 2-3 times. Serve on toasted buns with some onion rings. Don't knock it till you try it. :-D

 

[Meathead]

One is that you go to Cattle Call and introduce yourself.

Just did. Thanks for the heads up.

meathead

 

[Meathead]

The Goober burger in Sedalia is not stuffed with peanut butter. It just has peanut butter on it.

Thanks for the correction!

meathead

 

[Meathead]

Being nitpicky here, but slugburgers are mixed with flour, not flower. :wink:

DOH!!!! (or is that dough!!!!!!!)

Thanks for picking my nits. My kingdom for a good (cheap) editor.

meathead

 

[early mornin' smokin']

absolutely no mention of skippy burgers...wtf!!!!!!!

 

[Meathead]

Saw these guys on TV. http://texasbbqking.com/index.php
Big 1lb patties smoked under ribs.

I just called them and confirmed that it is true. They saud sometimes the burgers are above the ribs too. Kewl! Thanks!

meathead

 

[Meathead]

Here's the Brethren Burger I made up, it turned out pretty good and just took three days to eat.

http://s128.photobucket.com/albums/p198/jacob65_2007/?action=view&current=a4b0e9df.pbr

Amazing!

Remember, no rules in the bedroom or the kitchen,
Craig "Meathead" Goldwyn
http://amazingribs.com
the zen of barbecue

 

[scotth89]

I make all of my burger meat at the end of deer season around here which is usually the first weekend of January. We make it with 50% ground venison and 50% ground brisket. I use it on anything that calls for ground meat. For the most part nobody can tell the difference.

 

[igolf2]

2 beef patties - one thick slice of Bermuda onion - onion between - seal patties - grill

Only kind my family wants now. Dad used to make em this way and now I do - went to a BBQ and noticed my 22 yr. old helping cook and he was making OnionBurgers! Way cool.

 

[The Giggler]

absolutely no mention of skippy burgers...wtf!!!!!!!

Yeah - those things have Medicinal Power! I know. Skip made these for me at the Boston Hills BBQ Fest. I was feelin' a little run down and tired, was NOT in the mood for food, and a little hung over from Saturday Night. Skip says, "try one of these - I made them for you." So I did. EUREKA! GOLD AT LAST!

They have been a favorite ever since. Maybe Skip will share a little more about the specifics.

 

[leanza]

I have more than 300 bylines in the Chicago Trib and Washington Post to my credit and I always credit my sources properly.

meathead

Ya, well I write a pretty mean letter to the editor!

 

[Plowboy]

Culvers is a chain that does butter burgers, but not like I understand they are made in Wisconsin. Seems like a saw a Food TV show that had a "real" butter burger with like a half pound of butter on it.

Welcome, Meathead. Glad to see you here. I really like your site.

 

[Bushwacker]

Hey Larry, That Brisket Burger looks pretty darn good,, Nice Job...

 

[daedalus]

I am surprised that there was not a "type" in your list about a burger cooked entirely on the grill. I would venture to say that the majority of burgers cooked today(at least at home) are cooked outside on a grill. IMHO, a juicy burger cooked high and fast over an open flame is hard to beat. Add a little cheese and some bacon, and all is right with the world.

Also, would sliders count as a type? They do have specific characteristics which set them apart from the standard burger...bun type for instance.

 

[Meathead]

absolutely no mention of skippy burgers...wtf!!!!!!!

What is this? With peanut butter?

Remember, no rules in the bedroom or the kitchen,
Craig "Meathead" Goldwyn
http://amazingribs.com
the zen of barbecue

 

[Meathead]

I am surprised that there was not a "type" in your list about a burger cooked entirely on the grill. I would venture to say that the majority of burgers cooked today(at least at home) are cooked outside on a grill. IMHO, a juicy burger cooked high and fast over an open flame is hard to beat. Add a little cheese and some bacon, and all is right with the world. Also, would sliders count as a type? They do have specific characteristics which set them apart from the standard burger...bun type for instance.

The first sentence says "I'm researching hamburger styles for an article I am writing. Besides the great American pub burger and the fast food burger, here are some variants I have identified. Can you think of others (beef only)? Any corrections, comments, and additions are welcome." This was an inquiry about "Rad burgers", radical burgers, or different burgers, or alternative burgers...

Remember, no rules in the bedroom or the kitchen,
Craig "Meathead" Goldwyn
http://amazingribs.com
the zen of barbecue

 

[Meathead]

Culvers is a chain that does butter burgers, but not like I understand they are made in Wisconsin. Seems like a saw a Food TV show that had a "real" butter burger with like a half pound of butter on it.

There's a beer commercial I've seen with one of those. Culver's just puts butter on the bun then toasts it, something all good burgers should do IMHO.

Glad to see you Plowboys. You're one of the reason's I'm here.

Remember, no rules in the bedroom or the kitchen,
Craig "Meathead" Goldwyn
http://amazingribs.com
the zen of barbecue

 

[Phubar]

Has anybody seen Hamburger Paradise? http://www.travelchannel.com/Travel_Ideas/Food_and_Wine/Hamburger_Paradise
Just saw it last week.
I saw a documentary a while ago and there was a burger joint (Louis Lunch) in there that impressed me,it's in Hamburger Paradise as well.
They have vertical cast iron grills and serve the burgers with onion,tomato between 2 pieces of normal square grilled bread (ketchup is a big no no there).
What also impressed me was World Famous Ted's Restaurant,they steam the burgers and cheese.

 

[The Giggler]

What is this? With peanut butter?

Remember, no rules in the bedroom or the kitchen,
Craig "Meathead" Goldwyn
http://amazingribs.com
the zen of barbecue

No, its a burger that is made with buttered rye bread (cut into a circle), carmelized onions, and a killer burger. To be honest, I'm not sure of the exact recipe. Skippy references Skip Day of Swamp Pit BBQ, not peanut butter. Skip - please post the specifics.

They really got me back on track, so I can vouch for their medicinal properties.

 

[Big George's BBQ]

Has anybody seen Hamburger Paradise? http://www.travelchannel.com/Travel_Ideas/Food_and_Wine/Hamburger_Paradise
Just saw it last week.
I saw a documentary a while ago and there was a burger joint (Louis Lunch) in there that impressed me,it's in Hamburger Paradise as well.
They have vertical cast iron grills and serve the burgers with onion,tomato between 2 pieces of normal square grilled bread (ketchup is a big no no there).
What also impressed me was World Famous Ted's Restaurant,they steam the burgers and cheese.

I also saw that. Supposedly the one with the vertical grills invented the hamburger. I think it is in Conn. This was interesting as was the steam burger