PMookie Posted April 20, 2020 Share Posted April 20, 2020 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. Sent from my iPhone using Tapatalk Pro Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
PMookie Posted April 20, 2020 Author Share Posted April 20, 2020 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: Sent from my iPhone using Tapatalk Pro sirchunksalot and silver & black 2 Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
null Posted April 20, 2020 Share Posted April 20, 2020 Ground beef, salt, pepper, a little olive oil Form patties Sous Vide to medium-rare Sear on cast iron butter Simply the best aerospace_ray, PMookie, azstu324 and 2 others 5 Quote Link to comment Share on other sites More sharing options...
zrumble Posted April 20, 2020 Share Posted April 20, 2020 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. juspoole and PMookie 2 Quote Stats: 5'4", Male, R-Handed, Moderate Tempo, Driver SS 115mph Driver: Taylormade SiM Max 9*, TM Ventus Blue 6X 3w/5w: Callaway X-Hot, S-flex Fubuki shafts 3h: Tour Edge EXS Pro, Smoke Black 80g 6.0 4i-PW: Mizuno MP-4, DG S300 Wedges: Titleist SM7 56* Wedge: Callaway Jaws w/ 12* of bounce Link to comment Share on other sites More sharing options...
PMookie Posted April 20, 2020 Author Share Posted April 20, 2020 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. Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
PMookie Posted April 20, 2020 Author Share Posted April 20, 2020 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. zrumble and xOldBenKenobiX 2 Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
Shankster Posted April 20, 2020 Share Posted April 20, 2020 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. sirchunksalot, PMookie, xOldBenKenobiX and 2 others 5 Quote Link to comment Share on other sites More sharing options...
null Posted April 20, 2020 Share Posted April 20, 2020 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 Kanoito, Shankster, PMookie and 2 others 5 Quote Link to comment Share on other sites More sharing options...
GolfSpy BOS Posted April 20, 2020 Share Posted April 20, 2020 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. sirchunksalot, PMookie and bens197 3 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
bens197 Posted April 20, 2020 Share Posted April 20, 2020 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. xOldBenKenobiX, zrumble, PMookie and 2 others 5 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
PMookie Posted April 20, 2020 Author Share Posted April 20, 2020 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?!Sent from my iPhone using Tapatalk Pro bens197, sirchunksalot and GolfSpy BOS 2 1 Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
PMookie Posted April 20, 2020 Author Share Posted April 20, 2020 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!Sent from my iPhone using Tapatalk Pro sirchunksalot and GolfSpy BOS 2 Quote Driver: Ping G430 Max 9*, Ping Tour 70X Fairway: Ping G425 15*, Ping Tour 70X Hybrid: Ping G425 22*, Ping Tour 80X Irons: Ping i230 4-GW, TT DG X100 Wedges: SMS 50D/54V/58DModus 130 stiff, +1” Putter: EAS 1.0 Ball: Titleist 2023 AVX Link to comment Share on other sites More sharing options...
bluesmandan76 Posted April 20, 2020 Share Posted April 20, 2020 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.Sent from my iPhone using Tapatalk sirchunksalot and PMookie 2 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
GolfSpy BOS Posted April 20, 2020 Share Posted April 20, 2020 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?! Sent from my iPhone using Tapatalk Pro 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! PMookie 1 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
bluesmandan76 Posted April 27, 2020 Share Posted April 27, 2020 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 PMookie, downlowkey, silver & black and 2 others 4 1 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
GolfSpy BOS Posted April 27, 2020 Share Posted April 27, 2020 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 TapatalkWow. That looks like a filling meal. Sent from my iPhone using Tapatalk bluesmandan76 and PMookie 2 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
silver & black Posted April 28, 2020 Share Posted April 28, 2020 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. PMookie 1 Quote Link to comment Share on other sites More sharing options...
silver & black Posted April 28, 2020 Share Posted April 28, 2020 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. bens197, tony@CIC and PMookie 3 Quote Link to comment Share on other sites More sharing options...
bluesmandan76 Posted June 15, 2020 Share Posted June 15, 2020 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.Sent from my iPhone using Tapatalk PMookie 1 Quote Driver: TM M1 9.5* 4W: Wishon bent FLAT Irons: Mizuno MP20MB Wedges: 50/55/60 Mizuno Putter: Evnroll ER2 Link to comment Share on other sites More sharing options...
Brian A Posted June 15, 2020 Share Posted June 15, 2020 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 PMookie and bens197 1 1 Quote Driver: G425 9* Hzrdus Smoke Green Small batch 6.5 70g Fairway Wood: Cobra Radspeed Big 3 Hzrdus Smoke Black 6.5 Hybrid: Cobra Aerojet 5 Wood Hzrdus Smoke Black 6.5 Irons: T200 (4-AW) AMT Black Stiff Shafts Wedges: Tour Rack 56* 60* Putter: Scotty Cameron Golo 5 Right Handed Pittsburgh, PA Link to comment Share on other sites More sharing options...
heavygolffeels Posted June 15, 2020 Share Posted June 15, 2020 surprised not to see a egg and breadcrumb mix. PMookie and Kenny B 2 Quote GARSEN GRIP TESTER Driver: PING G400 MAX, Ventus Blue 6x Woods: COBRA F6 Baffler AD DI 8S Hybrid: CALLAWAY Apex Pro, Ventus Blue 8s Irons: SRIXON ZX5 mk2 5-6, ZX7 mk2 7-PW, Modus 120x Wedges: EDEL 50 C grind, 54 V grind, CLEVELAND 60 RTX6 Low Putter: YES Abbie! Link to comment Share on other sites More sharing options...
Titleist87 Posted June 15, 2020 Share Posted June 15, 2020 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, xOldBenKenobiX and PMookie 3 Quote Fly Z+ UST Proforce V2 Black Golfsmith Jet Stream 3W UST Proforce V2 915 H3 Diamana Red 915 H4 Diamana Red Apex Edge Pro UST Recoil Dart Vokey SM6 50F/54S/58S Aerotech SteelFiber Huntington Beach 11S Pro V1 Bag Boy Chiller Bag Boy Quad XL Link to comment Share on other sites More sharing options...
Kenny B Posted June 15, 2020 Share Posted June 15, 2020 3 hours ago, scooterhd2 said: surprised not to see a egg and breadcrumb mix. That's a meatloaf. GolfSpy BOS, PMookie, downlowkey and 2 others 2 3 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
GolfSpy BOS Posted June 15, 2020 Share Posted June 15, 2020 That's a meatloaf. This is true. But I’ll take a fried egg and bacon on my burger please. Sent from my iPhone using Tapatalk Kenny B and PMookie 2 Quote Epic Max LS 10.5 - Motore X F3 6X | Speedzone 5-wood - Ventus Blue 8S | TSi3 20* Hybrid - KBS Proto 85S SMS Pro 4-PW - Steelfiber i110S | MG3 Raw Black 50.09, 54.11, 58.11 - DG TI S200 ER2B | Pro V1x | NX9 Slope | Jones Trouper R | CaddyLite EZ v8 Link to comment Share on other sites More sharing options...
downlowkey Posted June 15, 2020 Share Posted June 15, 2020 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. PMookie, tommc23 and Kenny B 3 Quote PXG___0811 X 9* - Mitsubishi Diamana s60 Limited X Cobra___S9-1 Pro 15* - Matrix Ozik XCON 7 S Adams___XTD Forged 3i - Matrix Ozik Program F15 120 S Adams___CMB 4-PW - Matrix Ozik Program F15 120 S KZG___Tri-Tour 50.08__54.10__58.12 - Accra iCWT 2.0-95i S Nike___Method Converge B1-01 (copper insert) Maxfli___'23 Tour X "The most important shot in golf is the next one“ Link to comment Share on other sites More sharing options...
tommc23 Posted June 15, 2020 Share Posted June 15, 2020 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. PMookie, downlowkey and Kenny B 3 Quote Link to comment Share on other sites More sharing options...
CarlH Posted June 15, 2020 Share Posted June 15, 2020 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. bluesmandan76, Kenny B and PMookie 3 Quote Driver: Rogue ST Max (10.5* set at -1 and neutral) -- Mitsubishi Tensai Blue 55g R shaft Fairway: Rogue ST Max 3 wood (16.5*) and Heaven Wood (20*)-- Tensai Blue 55g R shaft Hybrids: Rogue ST Max 5H (23*)--Tensai Blue 55g R shaft Irons: Apex CF19 6-9, PW, AW -- KBS Tour Graphite TGI 70 shafts R +1/2 inch 3* upright Wedges: Edison 53* and 57* KBS PGI 80 Graphite +1/2 inch 2* upright Putter: L.A.B. DF 2.1 -- BGT Stability shaft Ball: Maxfli TourX...Golf Bag: Pioneer...Shoes: Hyperflex... Glove: Red Rooster Feather My Photography can be seen at Smugmug Link to comment Share on other sites More sharing options...
StrawberryShortCake Posted June 15, 2020 Share Posted June 15, 2020 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. PMookie and Kenny B 2 Quote Driver: Rogue Sub Zero 9* stiff Wood: Tight Lies TI 3 wood stiff Hybrid: XR 3 19 deg stiff Irons: JPX 900 Tour std loft/lie Wedges: 52,56,60 Putter: #7 Red Ball: Q-Star 12.9 Handicap Comox Valley, B.C. Link to comment Share on other sites More sharing options...
DaveP043 Posted June 16, 2020 Share Posted June 16, 2020 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. tommc23 and Kenny B 2 Quote Irons Titleist T200, AMT Red stiff Rogue SubZero, GD YS-Six X T22 54 and 58 wedges 7-wood 5-wood B60 G5i putter Right handed Reston, Virginia Link to comment Share on other sites More sharing options...
Nolan220 Posted June 16, 2020 Share Posted June 16, 2020 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 ! Quote Speedzone Driver Tensei AV Blue or G400 SFT 10. KBS TD 50 Category 3 shaft King Speedzone Black Yellow Fairway 3 wood Tensei AV Blue 65 F9 SpeedBack Black Grey Fairway 5 Wood ATMOS Tour Spec Blue 7 shaft T300 4i-GW - Tensei AV Blue AM2 Regular Flex or JPX 900 Hot Metal 5 - GW Project X Lz 4.5 Regular Flex Graphite Glide 2.0 SS Wedges 54 & 58 TP Red White Ardmore Putter - BGT Stability Tour Black shaft Precision Pro NX7 range finder Ultralight Cart Bag Link to comment Share on other sites More sharing options...
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