Best Recipe: Burgers!!!

[PMookie]

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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[PMookie]

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:

 

 

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[null]

Ground beef, salt, pepper, a little olive oil

Form patties

Sous Vide to medium-rare

Sear on cast iron butter

Simply the best 

[zrumble]

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. 

[PMookie]

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.

[PMookie]

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.

[Shankster]

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.

[null]

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

 

 

[GolfSpy BOS]

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. 

[bens197]

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. 

[PMookie]

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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[PMookie]

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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[bluesmandan76]

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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[GolfSpy BOS]

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! 

[bluesmandan76]

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

 

 

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[GolfSpy BOS]

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


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Wow. That looks like a filling meal.


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[silver & black]

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.

[silver & black]

My buddy and I did these last year. Ya just gotta say F*** it and don't worry about the calories.... or the heart attack...lol.

 

 

[bluesmandan76]

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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[Brian A]

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

[heavygolffeels]

surprised not to see a egg and breadcrumb mix. 

[Titleist87]

Ground burger and I add mix bacon pieces from Costco, onion, and whatever rib rub I have at the time. Smoke for an hour then 350 to temp. Prefer on my pellet grill over gas as there is less shrinkage (no George Costanza references).

[Kenny B]

3 hours ago, scooterhd2 said:

surprised not to see a egg and breadcrumb mix. 

That's a meatloaf.  

[GolfSpy BOS]

That's a meatloaf.  

This is true. But I’ll take a fried egg and bacon on my burger please.


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[downlowkey]

On 4/20/2020 at 12:46 PM, 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?!

I’m in the flat top single flip camp, but a heavy cast iron press keeps the patty from plumping without sacrificing much juice. Greasy flat top dive burger is my preferred style and the key is keeping the patty flat (aka bun sized) with my preheated 3 lb Bayou Classic press.

Another somewhat controversial subject, I think cheese detracts from the charred component of a proper burger flavor profile. My ideal order: 80/20 chuck with salt & pepper, ice cold lettuce, tomato, dill pickle, finely chopped sweet onion, mustard and mayo.

[tommc23]

I'll be doing deer burgers tomorrow cooked like a slider in a cast iron skillet smashed and crispy served on a Hawaiian roll cut to be used as a slider bun. Lettuce and onion with a burger sauce on the bun. My burger sauce is mayo, ketchup, dried diced onion, garlic powder, sriracha, sweet thai sauce, and some diced pickle.

[CarlH]

I'm a simple man --- 80/20 beef, McCormick seasoning sprinkled liberally on each side, a dash of worstchestshire on one side, grilled to perfect medium rare on a charcoal grill.  Served on a lightly toasted bun.  Add condiments to taste.

[StrawberryShortCake]

I spent an entire summer perfecting my recipe and it turned out to be super simple. Forget all that crap about eggs and crackers or bread crumbs. The best burger is just meat! form you patties cold so you don't melt all that lovely fat onto your hands. Use good quality meat and I never use above medium, lean and super lean don't have enought fat to keep them juicy. Once patties are formed slap them on a hot grill, dash of salt and pepper on both sides, cook to your desired wellness and enjoy on fresh brioche bun with whatever toppings you love.

[DaveP043]

Occasionally I enjoy a good lamb-burger.  I like to saute some garlic and fresh rosemary ahead of time.  I'll let that cool, then mix it with the ground lamb, along with some crumbled feta cheese.  Grilled or fried in cast iron, and top with more thin-sliced feta, on the roll of your choice.

[Nolan220]

On 4/20/2020 at 11:03 AM, Shankster said:

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.

Bison is the key here .. got to bring some fatty meat with the beef !