TheShaun
Bejeweled
Looking for ideas for a batch that i will form then freeze and grill one at a time over the next month or two.
What's your burger recipe?
- Thread starter TheShaun
- Start date
Start off with 80/20 meat, sprinkle on lots of Montreal Steak Seasoning, or just straight salt and pepper.
I like a few different kinds...
style 1 (my favorite)
-caramelized onions
-mustard powder
-smoked paprika
-thyme
-dry chili (I really like ancho pepper or pasilla)
style 2 (wife's favorite)
-garlic
-thymes
-oregano
-parsley
-egg
-bread crumbs
style 1 (my favorite)
-caramelized onions
-mustard powder
-smoked paprika
-thyme
-dry chili (I really like ancho pepper or pasilla)
style 2 (wife's favorite)
-garlic
-thymes
-oregano
-parsley
-egg
-bread crumbs
Try ground Bison!!
Don't mix anything in with it, cook medium rare with salt and pepper, put it on kaiser dress it with thin slice red onion, home grown tomato, and romain. By all means no ketchup or mustard! This is the cats azz!
Don't mix anything in with it, cook medium rare with salt and pepper, put it on kaiser dress it with thin slice red onion, home grown tomato, and romain. By all means no ketchup or mustard! This is the cats azz!
Shaun:
Check out this Thread...it has some great recipes;
http://badgerandblade.com/vb/showthread.php/298938-How-to-cook-hamburgers
"I'll gladly pay you Tuesday for a hamburger today". Wimpy
Check out this Thread...it has some great recipes;
http://badgerandblade.com/vb/showthread.php/298938-How-to-cook-hamburgers
I recommend an 80/20 mix of ground beef. If you want a really juicy burger, then fry it in a covered skillet. If you charcoal taste, then do the obvious.
Burgers are best when made from fresh meat that has never been frozen. You may well buy a box of frozen patties if you are going to freeze plain patties. If you are are going to add something to your patties before freezing them then go right ahead.
Burgers are best when made from fresh meat that has never been frozen. You may well buy a box of frozen patties if you are going to freeze plain patties. If you are are going to add something to your patties before freezing them then go right ahead.
2 lbs ground deer or lean beef
1 lb ground turkey
1 lb ground pork sausage
1/2 tbsp crushed red pepper
1/2 tbsp minced garlic(dry)
2 oz dried minced onion
1 tsp liquid smoke
black pepper to taste
4-6 ounces Dales Marinade
1-2 eggs beaten(optional)
1/2 cup cracker crumbs or potato flakes(optional)
mix all items together and let sit at least 2 hours.form patties and cook as desired.
the optional items are if you want to stretch things out a bit.I usually make a batch in a large plastic container ,cover and place in fridge.This lets the family cook while I'm at work.
p.s.
if you cook these in a pan they generate a lot of juice/drippings.Cook some sliced onions and sauerkraut in this for a surprisingly good topping.
1 lb ground turkey
1 lb ground pork sausage
1/2 tbsp crushed red pepper
1/2 tbsp minced garlic(dry)
2 oz dried minced onion
1 tsp liquid smoke
black pepper to taste
4-6 ounces Dales Marinade
1-2 eggs beaten(optional)
1/2 cup cracker crumbs or potato flakes(optional)
mix all items together and let sit at least 2 hours.form patties and cook as desired.
the optional items are if you want to stretch things out a bit.I usually make a batch in a large plastic container ,cover and place in fridge.This lets the family cook while I'm at work.
p.s.
if you cook these in a pan they generate a lot of juice/drippings.Cook some sliced onions and sauerkraut in this for a surprisingly good topping.
Meat + fire = burger....
I grill a batch, freeze them, then re-heat them one at a time. There is little to no difference in the taste as long as you do not dry them out when re-heating.
I get most of my flavor by using different wood smoke when I grill. A decent smoked burger is going to taste better than any one you put together with seasonings in the meat.
80/20 with kosher salt and course cracked pepper. Patties made with a dimple at top. Grill over high heat for 4-5 minutes a side. Remove and tent with foil after adding cheese of choice (I like American) then toast buttered potato buns. Whip up a batch of mustard, ketchup and mayo mixed together and serve 
Simple and delicious.
Simple and delicious.
Meat. Heat. Eat.
I usually don't add anything to burgers. The best tip is use good meat. Buy local grassfed if possible.
One great tip I read somewhere is to form the patties, and put them in the fridge for at least an hour. It helps to hold the shape. Also, my best burgers tend to be in the 1/4 lb range. Too big and they get tricky to cook.
One great tip I read somewhere is to form the patties, and put them in the fridge for at least an hour. It helps to hold the shape. Also, my best burgers tend to be in the 1/4 lb range. Too big and they get tricky to cook.
+1 on the smaller burger size. Crispy on the outside and juicy inside.
I don't like the 1/2 pound+ patties.
Also, I like to mix in a little chorizo for extra flavor.
I don't like the 1/2 pound+ patties.
Also, I like to mix in a little chorizo for extra flavor.
Take ground beef of the 80/20 variety. Place a teaspoon or so of REAL butter in the middle of each before flattening into individual patties. Season with garlic, salt and black pepper. Grill on high heat for the first 3-4 minutes and then lower to low heat. Cook until they're as done as you like. Grill a bacon strip for each patty and place on top of the patty for the final few minutes of cooking. Top with the cheese of your choice (I prefer gouda) and serve on a lightly toast kaiser or sourdough roll.
If you do this right, you need ZERO condiments.
Beerman
If you do this right, you need ZERO condiments.
Beerman
Normally I add minced onion and gherkins along with Dijon mustard to mine, but I went to a local butchers and bought some steak mince with a bit of fat in it and tried all beef with only salt added. Cooked til medium they were absolutely awesome, I think I'll stick with just really high quality meat alone from now on
I experiment with spices but I think the trick is using grass fed beef, cooking them slow at a low temp (at least say 20 minutes total, 10 per side, depending on thickness maybe even 30 minutes), and using tallow or coconut oil in the skillet to keep things nice and moist. In another skillet I add tallow or coconut oil and spices and gently roast the buns.
Uncle T's Famous Hamburgers:
1 lb. lean ground beef.
1-2 slices of slightly stale bread (crumbled--the shoes are OK).
1 egg.
Three tablespoons worcestershire sauce.
About 1/2 cup diced (fine) onions (or alternately, 1/4 cup diced [fine] onions, and 1/4 cup diced [fine] green bell pepper).
One tablespoon of onion powder.
One tablespoon of garlic salt.
One teaspoon of powdered mustard (optional).
About 1/2 teaspoon of paprika.
About 1/4-1/2 teaspoon of black pepper.
About 1-2 handfuls of freshly chopped parsley.
Combine all ingredients together by hand, in a bowl, until well mixed and combined; and then mold into patties. May be wrapped in Saran Wrap and then frozen in plastic zip-loc bags.
1 lb. lean ground beef.
1-2 slices of slightly stale bread (crumbled--the shoes are OK).
1 egg.
Three tablespoons worcestershire sauce.
About 1/2 cup diced (fine) onions (or alternately, 1/4 cup diced [fine] onions, and 1/4 cup diced [fine] green bell pepper).
One tablespoon of onion powder.
One tablespoon of garlic salt.
One teaspoon of powdered mustard (optional).
About 1/2 teaspoon of paprika.
About 1/4-1/2 teaspoon of black pepper.
About 1-2 handfuls of freshly chopped parsley.
Combine all ingredients together by hand, in a bowl, until well mixed and combined; and then mold into patties. May be wrapped in Saran Wrap and then frozen in plastic zip-loc bags.
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Some of these recipes look more like you are making a meatloaf rather than a burger!
Nuttin' too fancy from me on a regular basis. I add Bar-b-que sauce, if you put too much in you can add some breadcrumbs to help and minced onions. Flip once, cheeze of choice.
Nuttin' too fancy from me on a regular basis. I add Bar-b-que sauce, if you put too much in you can add some breadcrumbs to help and minced onions. Flip once, cheeze of choice.
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