How do you make your burgers?

[CountryGent]

Well, it is the Fourth. And it wouldn't be complete without hamburgers. I do enjoy making them for my family, though they are gone right now. I'm told they enjoy them very much.

So, on that topic, what are you favorite burger recipes? Thanks for sharing.

Read More

 

[cigars]

Albertsons had a nice sale on Bubba burgers a few weeks ago so I got two boxes. I like the Bubba burgers, they're shaped like Texas.

 

[Kruel J]

Two patties. First one seasoned and then diced salami, smoked gouda, fresh bacon chunks, diced onion and bbq sauce. Use the second patty to seal all that goodness in to your now stuffed burger. Take care of the edges to make sure nothing sneaks out. Smoke on the Traeger for 2 hours on low smoke. Then up to high to cook. More cheese and bacon on top with 2 or so minutes to go. Let rest for a few minutes, then on to a onion cheese bun with all the trimmings.

 

[Martini_Up]

Has to start with quality burger. The best I've found so far is Costco. Not the preformed patties or vacuum packed burger but fresh burger. I make them about 1/2 pound to 3/4 pounce each. Salt, pepper, maybe a steak seasoning.

Buns, I butter (both sides) and grill them.

Then mayo, ketchup, lettuce, grilled onions and grilled mushrooms (garlic salt on the mushrooms) and a slice of Swiss and Colby. Sometimes I'll add a fried egg too as well as tomatoes.

Yummmmmm,,,,

 

[Member 34319]

When I really want to go all out I make my own burger.

2-4 pounds of sirloin or a lean cut.

1-2 sticks frozen or very cold butter.

Double grind in kitchen aid using the 3/16" plate.

Season with fresh pepper and kosher salt.

 

[Kruel J]

Pepperoni, ham, pastrami can be substituted. So can Muenster cheese. Lots of options. Just be sure to get a good seal around the edges.

For a side, get some Walla Walla sweets. Peel and slice for rings. Dip the rings in egg, then flour, then either crushed seasoned croutons or a nice beer batter. Drop into avocado oil at about 350 and fry until golden brown and crunchy. Dip in a sauce of ketchup, mayo, Dijon mustard and a little pickle juice.

 

[Boboclown]

I make em with cheese and habanero peppers, then after cooking I put cheese with jalapeno peppers on the patties, and use a bourbon bbq sauce.

 

[pharmseller]

You guys buy burger?

Step one: shoot an antelope

Step two: grind up the tough bits

Step three: cook it




Pepper jack, bacon, Walla Walla sweet from the garden.

Repeat as necessary. Use elk when you run out of antelope.



P

 

[MannyGlocks]

4 minutes on each side on my propane grill. I'm not firing up my Weber with charcoal and pecan wood for something that cooks so quickly...

On the last 2 minutes, I slather on Blue Cheese. Or cheddar, but I prefer BC.

Then pile the meat onto the buns, with avocado slices, tomato slices, masses of raw yellow onion and eat like a wolverine... also salt and pepper, and maybe a pickled jalapeño or two...

 

[DB is Here]

Let's do an NWFA cook off, first w/ ammo then burgers. With the descriptives above I'll be the taste tester.

 

[Member 34319]

Let's do an NWFA cook off, first w/ ammo then burgers. With the descriptives above I'll be the taste tester.

You need to make it to a TNL clean up. Sort of the exact thing happens!

It would still be really cool to have a get together meet and great with a shootout.

 

[DB is Here]

You need to make it to a TNL clean up. Sort of the exact thing happens!

It would still be really cool to have a get together meet and great with a shootout.

Done a few up here in WA, adding the BBQ would be a solid idea.

 

[slimmer13]

I like to taste the meat, not the over seasoned stuff that's pretty common. Quality ground beef, salt, pepper. That's it.

 

[Joe13]

I'm tempted to try these:

 

[deadeye]

50% ground venison, 48% ground pork picnic and 2% ground smoked bacon trimmings. Sprinkle a little onion powder on one side and salt on other cook to your desired doneness and top with Havarti cheese.

 

[Jonnyuma]

I like to taste the meat, not the over seasoned stuff that's pretty common. Quality ground beef, salt, pepper. That's it.

That's pretty much exactly what I was gonna say... good meat (w some dry onion soup mixed-in if I'm feeling rowdy), kosher salt and fresh ground black pepper sparingly.
When my boys grew up and moved out so did my gas grill, my "utility grilling" days are over. Today I'll be using mesquite because that's what I have on hand (been doing a lot of chicken this year) but any quality lump charcoal works for burgers.
All that said, I'm totally pro adding bleu cheese, sauteed mushrooms, bacon, even a fried egg on occasion. But for me, today is about celebration, gratitude, and simplicity so less is more.... I didn't even buy fancy buns.

 

[clearconscience]

Last years Venison, garlic powder, salt, pepper, cajon seasoning, with colby cheese, lettuce, tomatoes, bacon, hamburger sauce on a Hawaiian bun.

Mmmmmmmmm

 

[No_Regerts]

Salt, pepper, garlic salt, form patty by hand, cheddar, lettuce, tomato, onion, pickle, mayo, ketchup, mustard, ciabatta roll.

 

[MannyGlocks]

If you really wanna go down the purists trail, eat your burger raw.

Now, of course, it has to be the kind of quality that allows you to eat it raw without getting some gawd awful bug.

That said, high quality raw hamburger is absolutely delicious with a touch of salt and pepper.

 

[41mag]

I've survived plenty of those extreme compilations that more resemble a mid-western 'hot dish' convention.....and long ago cherished the gruesome & inventive inclusion of nearly everything I liked under the guise of 'burger'

and have gradually found personal satisfaction with more simple burger pleasure:

6-8 oz quality ground beef, salt & pepper, handful of grilled onion, spoonful yellow mustard on a variety of fresh breads;

add maybe 6 oz cold buttermilk or red zinger iced tea or a sparking mineral water....ah yes.

YMMV and now we're all happy.