The Perfect Burger from home

[EastCreek]

I have been known for making a mean burger on the grill, recently confirmed by a 6 year old who said my burgers are way better than her dads. Sweet!

Here's a SIMPLE tip that many people screw up with. Hopefully it'll impress other 6 year olds you may know.

When making your burger patty, make it significantly LARGER IN DIAMETER than the buns you are using. More importantly....push down the center of the patty so that the meat is thicker on the outside edges and thin in the center!!! When you grill it, it'll even out and be the same thickness throughout.

If you are the guy / gal who continously makes the hockey puck burger...give it a shot. Just tryin' to share the wealth. EC

[STGRule]

What he said.

We make killer burgers too. Another tip is to not touch them except to turn them. If you poke and prod at them they lose too much liquid and you get a very dry product. And don't use the lean stuff. It's expensive and drys out too much. Stay with a 20-30% fat.

[Eagleclaw]

We make killer burgers too. Another tip is to not touch them except to turn them. If you poke and prod at them they lose too much liquid and you get a very dry product. And don't use the lean stuff. It's expensive and drys out too much. Stay with a 20-30% fat.

[upperklam]

Mix a package of Lipton's Onion soup mix with the burger then make the patties.

[northriver1]

Originally Posted by upperklam

Mix a package of Lipton's Onion soup mix with the burger then make the patties.

And don't forget to add the water or ????

[fishgirl]

I always mix mine with a little BBQ sauce, worchestershire (did I actually spell that right??!), salt and pepper. YUM! Now if I could just get my husband to stop overcooking them!! And yes, I agree, do not get the lean burger! The more fat, the better!

[wilsonriverfisher]

Some great tips there, I can never seem to make a good burger so I need all the help I can get.


Mike

[Eagleclaw]

don't forget a nice thick slab of pepper jack cheese on top

[EastCreek]

Originally Posted by Eagleclaw

don't forget a nice thick slab of pepper jack cheese on top

....and take a moment to toast the bun on the grill.

speaking of mixing things in...finely diced onion and peppers can be fun


...or a little garlic powder and McCormik's Montreal Steak seasoning

[Sea Jypzee]

Darn, you guys!! Now I'm gonna have to go pull some Elk burger out of the freezer for the BBQ tonight!!

[Eagleclaw]

Originally Posted by Sea Jypzee

Darn, you guys!! Now I'm gonna have to go pull some Elk burger out of the freezer for the BBQ tonight!!

I haven't cooked dinner inside the house in about a month... i've cooked all our meals on the BBQ

[EastCreek]

Originally Posted by Eagleclaw

I haven't cooked dinner inside the house in about a month... i've cooked all our meals on the BBQ

If you decide to go the pepperjack route, consider throwing on some banana pepper rings and Tobasco. Heat it up a bit!

[Eagleclaw]

Originally Posted by EastCreek

If you decide to go the pepperjack route, consider throwing on some banana pepper rings and Tobasco. Heat it up a bit!

i love spicey food... YUMMY

[Big Unit]

Originally Posted by Sea Jypzee

Darn, you guys!! Now I'm gonna have to go pull some Elk burger out of the freezer for the BBQ tonight!!

ME TOO! I'm so happy I made 86, 1# packages of elk burger last November!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!

BU

[Eagleclaw]

Originally Posted by Big Unit

ME TOO! I'm so happy I made 86, 1# packages of elk burger last November!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!

BU

You luck dog... what i'd do for a couple of packages of elk burger... this is going to be the year i score again on a elk

[beavers82]

push it down in the middle to make an indent then put in some butter...
sshhhh they will all be doing it!!!!

[fishboys]

Sometimes I stuff mine with blue cheese then top with thick peices of pepper bacon.

[huntercgr]

When mixing mine up in a bowl, I pour in some worchestershire and a little of this and that spices. For less or nearly zero shrinkage, poke a small hole in the middle of the patty before putting them on the HOT grill.

[jmg]

I mix in a little montreal steak seasoning, followed by johnny's garlic seasoning, and then some emeril's marinade(take your pick). mix it up like you would for meatloaf and then make your patties. Happenin' stuff!!!

[brshooter]

Originally Posted by Eagleclaw

don't forget a nice thick slab of pepper jack cheese on top

In addition to the pepper jack, try chipotle mayo. Adds a nice twist to a burger.

[happybrew]

Originally Posted by STGRule

What he said.

We make killer burgers too. Another tip is to not touch them except to turn them. If you poke and prod at them they lose too much liquid and you get a very dry product. And don't use the lean stuff. It's expensive and drys out too much. Stay with a 20-30% fat.

Ditto on the poking and prodding. And don't turn it too much either. Set the temp so you only need to turn it three times, when the blood starts to pool on the top.

We made rabbit burgers one year with salt, pepper, onion, and bacon ground in with the rabbit. It was good, one of the best burgers I ever ate. Took forever to bone out the rabbit, though.

[Chromaflage]

Sprinkle a little Montana Foods Deep Pit Seasoning on them...this stuff is FANTASTIC!!

http://www.bountyfoods.com/products.html

[SalmonJeff]

anytime I use worchshiser... sauce I always use a little bit of liquid smoke! also try adding the onion in thick slices on top of your chese then add additonal chese to cover the onion it is good! by basicaly steaming the thick onion you get a very good flavor and by placing it on top of the chesse it stays in place.( oh yeah dont be afraid to mix in good bbq suace!)

and always use a good bun franz buns every time!

[MustangA1X]

Start with beef from a steer that is 30 months old and grass fed. Age the beef at least 30 days. Since you are using good meat you don't have to add junk to it for flavor. Cook the thick oversized patties over charcoal. There are a lot of good breads out there, I like sour french the best for a bun. A slice of sweet onion like walla walla and a slice of a beefsteak tomatoe and a little musturd and mayo. Pickle from a garlic dill is optional.

[Coastalfisherman]

I like to make 2 thin patties and put chesse, onion, BBQ sause and seasoning on one of the patties then put the second patty on top and seal the edges together to make one patty. Thow and the bbq and enjoy.

[Seefood Man]

I don't believe a word you all say!


I would like to see some of the creations for myself and I'm sure the other non-believes here would like the same.

[MustangA1X]

I would like to see some of the creations for myself and I'm sure the other non-believes here would like the same. [/quote]
If your boat has a grill installed just ask me to go. For a tuna trip I might even forgo the burgers and bring t-bones. If there are more non-believers out there I can do multiple trips.

[sschwab]

Add a few strips of bacon to the grill after you've flipped the burger once. You need to flip the bacon a few times, but it will be done perfectly when your burger is ready.

YUM.

[hawgcatcher]

Tried your idea and made up my patties with some crumbled crackers, S & P, little bit of Treager BBQ and some chopped up onion (Walla Walla). Put it on the Treager for a while then flipped them. Got raves from the sister in laws and wife. Mine was great too. Nice way to spend an afternoon that is hot.

[Don't fish e nuff]

It sounds a little odd, but put the ketchup in the burger before you mix it up. It sure makes them T&T [tender and tasty]

[GreatWhiteHunter]

A favorite topping around our grilling sessions....my famous burboun onions...carmelize your sweet onions in a little butter w/Kosher salt. When they are close to done, hit them with a shot of burboun and flame. After the flame dies down, cook off the remaining liquid and pile high on thick elk burger patties, cooked medium to medium well.

Or, try the balsamic mushroom and swiss burger.... ...man I love burgers!

Nice tip on the patty size...I pride myself in perfectly matching the burger to the bun myself!

[Reel_Big_Fish]

We had burgers last night. Garlic and Feta cheese mixed in it. Nice big juicey burgers are the best!!!

Everything stated above sounds good. It looks like burgers will be on the menu a few more times this week to try things out.

[OceanBlue]

I dislike the shrinkage that comes with using fatty beef. So I use the super lean stuff (or Buffalo) and add 1 egg/pound. Mix in a little italian breadcrumbs, some onion powder, garlic powder, salt, pepper and worchestershire and grill 'er up. YUM! Like meatloaf on a bun... only better.

[Chesapeake]

I like to add a pack of the powdered ranch dressing to the burger. I usualy use elk burger mixed up with 15% beef fat. I also like the Rocky Mountain seasoning sprinkled on.

[crazy_frog]

Don't forget to grill up some thinly sliced red onion and sliced peppers in addition to the pepper jack.

Mouth watering...

[Joe C]

Originally Posted by Don't fish e nuff

It sounds a little odd, but put the ketchup in the burger before you mix it up. It sure makes them T&T [tender and tasty]

tomato sauce or tomato soup work good too. the key with adding sauces to ground beef is to mix in some bread crumbs too, that way the burgers don't get too soggy.

[Jacks or Better]

Went to a friends house and had one with blue cheese and a gurgle of red wine mixed in and then patted out. Awwwwwfulllly good.

[Radke]

http://today.msnbc.msn.com/id/21069106/

sorry guys, your all wrong

The link above is to the absolute best ever bar none burger in the world.

Spicy Thai Burger. Winner of the 'Build a better Burger' contest.

The lady who submitted it lives at Bernard Farms just outside of Sheridan on the way to the coast.

yeah, it is a bit of work, but more than worth it.

[Fatkid]

Cook over COAL. Much better taste than gas.

Mix in some diced onions, diced garlic, salt, and pepper, then you're ready to rock.

[maniacmikey]

Originally Posted by SalmonJeff

anytime I use worchshiser... sauce I always use a little bit of liquid smoke! also try adding the onion in thick slices on top of your chese then add additonal chese to cover the onion it is good! by basicaly steaming the thick onion you get a very good flavor and by placing it on top of the chesse it stays in place.( oh yeah dont be afraid to mix in good bbq suace!)

and always use a good bun franz buns every time!

As someone that works for another local bakery try the Portland French Bakery Pub Buns. You will never eat a Franz bun again.

[Texascat]

I saw this cooking show on tv one time and they mixed in grated pepperoni with burger. 2 weeks later I tried it. "best I ever had"

[Peanut]

Originally Posted by northriver1

And don't forget to add the water or ????

Add some A1 steak sauce with the lipton onion soup mix. I also put a "belly button" in the middle so it does not shrink up.

[OutdoorBum]

Originally Posted by jmg

I mix in a little montreal steak seasoning, followed by johnny's garlic seasoning, and then some emeril's marinade(take your pick). mix it up like you would for meatloaf and then make your patties. Happenin' stuff!!!

Yeah, 2 tsp. of McCormick's Montreal Grill Seasoning with 1/4 cup of olive oil for every pound of burger you use..make them big patties and go for it. The olive oil keeps the burgers moist no matter what you do, and is great for the wife that likes her meat more well done than I do

[OutdoorBum]

[quote=Fatkid;2073278]Cook over COAL. Much better taste than gas.


Yeah that....you gotta go Old School!!!

[Steelheader]

Don't forget to fill up a spray bottle with a cheap beer and mist your burgers just before they are done, learned this from a well known cajun grill master. No joke.

[byebyeducky]

Originally Posted by MustangA1X

Start with beef from a steer that is 30 months old and grass fed. Age the beef at least 30 days. Since you are using good meat you don't have to add junk to it for flavor. Cook the thick oversized patties over charcoal. There are a lot of good breads out there, I like sour french the best for a bun. A slice of sweet onion like walla walla and a slice of a beefsteak tomatoe and a little musturd and mayo. Pickle from a garlic dill is optional.

I will second this. Growing up on good beef I found all you needed was salt and maybe a little pepper. If you have good beef, seasonings like worcestershire and bbq sauce will just mask the flavor. We considered it an insult when someone would ask for A-1 sauce with thier steak. It meant that the steak wasn't good.

[Chrome Bumper]

THinly sliced mild onions soaked in wine vinegar with the tomato, lettuce, and mayo if you must. salt and pepper, and yes some A1. Oil brushed on the outside is nice esp. for the leaner burger.