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Best Recipe: Burgers!!!


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Burgers are a staple of summer grilling season, and I’ve seen them prepared a LOT of different ways, from just salt and pepper, to “House Burgers” that Eddie Murphy described in his stand-up: green peppers, onions, etc, placed on Wonder Bread .

 

So, share with us your best burger, seasonings, how you cook it, which bun type, etc.

 

 

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My Birthday Eve Dinner: the Biscuit Burger! Fresh ground brisket, with bacon, muenster and American, spinach leaves, on a big ol’ cathead biscuit!!     Sent from my iPhone using Tapatalk

Ground beef, salt, pepper, a little olive oil Form patties Sous Vide to medium-rare Sear on cast iron butter Simply the best 

Half Bison, half beef... salt, pepper, olive oil, finely chopped leeks, and some ******** sauce. Topped with bacon, tomato, lettuce, and BBQ. Man... now I’m hungry.

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I’ve learned over the years that the best burgers I get at restaurants mostly have just salt and pepper. 80/20 mix is the mix I prefer for juiciness. I found this Weber brand seasoning and tried it on burgers. It’s the key!!! Here are the items I use to season mine:

IMG_1325.thumb.JPG.734ef8b48009a36a1949bbac3d429084.JPG

 

 

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Ground beef, salt, pepper, a little olive oil

Form patties

Sous Vide to medium-rare

Sear on cast iron butter

Simply the best 

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Start with a quality ground beef add salt, pepper, dab of Worcestershire, bake until warm (look up beef table for done-ness, subtract say 25 degrees). Then over direct heat on a charcoal grill with a few wood  chips thrown in until done. 

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Ground beef, salt, pepper, a little olive oil
Form patties
Sous Vide to medium-rare
Sear on cast iron butter
Simply the best 

I’ve heard of sous vide, but never seen it, nor tasted anything cooked that way, at least that I know of. Friends who use it say it’s awesome.

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Irons: :honma:TR20 Tour P 4/5, Tour V 6-10, Dynamic Gold X100

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Putter: :seemore-small: Platinum M5 HT Mallet, 36"

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Start with a quality ground beef add salt, pepper, dab of Worcestershire, bake until warm (look up beef table for done-ness, subtract say 25 degrees). Then over direct heat on a charcoal grill with a few wood  chips thrown in until done. 

The beef used is so key!!! I need to get some wood chips for my grill! A friend used to buy pecan shell pieces and use those occasionally.
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Half Bison, half beef... salt, pepper, olive oil, finely chopped leeks, and some ******** sauce.

Topped with bacon, tomato, lettuce, and BBQ.

Man... now I’m hungry.

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23 minutes ago, PMookie said:


I’ve heard of sous vide, but never seen it, nor tasted anything cooked that way, at least that I know of. Friends who use it say it’s awesome.

It's absolutely incredible.  I have done just about every type of meat in sous vide and it's hard to have it any other way afterwards. 

The entire inside is cooked to an exact temp while the outside is perfectly seared.

Here is the filet I did for Christmas

00100lrPORTRAIT_00100_BURST20191225172418995_COVER.thumb.jpg.02777543d0da5fafc7fff7400a29f2d4.jpg

 

 

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Here's a "healthier" option for your burgers that I promise is delicious:

  • One pound of ground turkey
  • Raw Spinach (as much as you want)
  • Feta Cheese (as much as you want)
  • Sundried tomatoes (as much as you want)
  • 1 cap full of Rustic Herb Seasoning from Tastefully Simple.

If anyone needs some stuff my wife will be happy to place your order for the seasoning. 🤣

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I would eat all of these. Personal preference? A 1/2 lb 80/20 with salt and pepper on a screaming hot Weber charcoal grill. Put it on a soft kaiser roll with lettuce, tomato, dill pickle, ketchup and mustard.  

Most importantly...leave it the heck alone and don’t flip it twenty times. 

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I would eat all of these. Personal preference? A 1/2 lb 80/20 with salt and pepper on a screaming hot Weber charcoal grill. Put it on a soft kaiser roll with lettuce, tomato, dill pickle, ketchup and mustard.  
Most importantly...leave it the heck alone and don’t flip it twenty times. 

So key!!! I learned this working as a sales rep in the restaurant industry years ago. One flip and that’s it! Every time meat is flipped, the juices run out because as the meat is heating, the juice rises to the top, thus, when it’s flipped again, they pour right out.
Next worst is watching people “press” down on the burgers on the flat top, or the grill! Ugh. Kills me! Why in the world do they squeeze out the juice?!


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Here's a "healthier" option for your burgers that I promise is delicious:
  • One pound of ground turkey
  • Raw Spinach (as much as you want)
  • Feta Cheese (as much as you want)
  • Sundried tomatoes (as much as you want)
  • 1 cap full of Rustic Herb Seasoning from Tastefully Simple.
If anyone needs some stuff my wife will be happy to place your order for the seasoning. 

I LOVE turkey burgers! Do this way with some good tzatziki sauce!!! Yum!


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I like ground chuck or brisket.

Seasoned with:
4 parts salt,
2 parts each black pepper, chili powder, and garlic,
1 part onion powder.

Grilled over wood or coals.

I’ve never tried sous vide for burgers. Might have to give it a try.


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5 minutes ago, PMookie said:


So key!!! I learned this working as a sales rep in the restaurant industry years ago. One flip and that’s it! Every time meat is flipped, the juices run out because as the meat is heating, the juice rises to the top, thus, when it’s flipped again, they pour right out.
Next worst is watching people “press” down on the burgers on the flat top, or the grill! Ugh. Kills me! Why in the world do they squeeze out the juice?!


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This needs to be known by more people.  Anytime I cook anything on the grill... It goes on, gets a quarter turn half way through cooking that side, and flipped once. 

I'm a sucker for good char marks, even if they get covered in cheese! 

IMG_5515.thumb.jpg.a6230a5ae701abfef28affba49903bd4.jpg

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My Birthday Eve Dinner: the Biscuit Burger! Fresh ground brisket, with bacon, muenster and American, spinach leaves, on a big box ol’ cathead biscuit!!


Sent from my iPhone using Tapatalk
IMG_3510.thumb.jpg.5f7a9efabb473c3a1c27dfb0d80ff4c9.jpg

Wow. That looks like a filling meal.


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:cobra-small: Speedzone Driver 10.5 - Ventus Blue 6X

:cobra-small: Speedzone 5-wood - Ventus Blue 8S

:cobra-small: Speedzone 4-Hybrid - KBS Proto 85S vs :titelist-small: 818 H1 - Tensei Blue 70s

:cobra-small: KING Forged Tec 5-GW - PX LZ 6.5

:cobra-small: KING MIM Black 52.12 Classic, 56.10 Versatile, 60.04 Widelow - KBS 610 Wedge

:EVNROLL: ER2B

:titelist-small: Pro V1x vs :Snell: MTB-X vs :bridgestone-small: Tour B X

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On 4/20/2020 at 10:29 AM, jlukes said:

Ground beef, salt, pepper, a little olive oil

Form patties

Sous Vide to medium-rare

Sear on cast iron butter

Simply the best 

I'm a cast iron fanatic, so I get it...lol.

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I put a few brisket burgers in the sous vide for an hour and then seared them in a pan. Gotta say the texture was near perfect. I like the flavor of a grill better, but the texture was great.

As this was my first go round with a burger I used the default temperature on my sous vide which is 133 ... came out medium well once seared so next time I’ll try 128 and it should come out closer to medium rare, which is what I prefer.


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Fresh ginger, soy, pineapple juice (all eyeballed to taste preferences) mixed in to ground beef, grill and place a piece of pineapple and pepperjack cheese on the burger when done

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