Burgers

SteelersPride · Jul 4, 2015

guys on espn radio were taking calls on burger recipes for an hour today.......a million people said add 1 tbsp of mayo to ground meat per 1lb..........intriguing

somone else swore by using ground up ranch doritos and mayo in the meat

GreenNickle · Jul 4, 2015

Feta Burgers

Feta Cheese mixed in with the beef

Bacon and Mushrooms on top of the burgers once they have been cooked

Flawless Dudes

GeekSportsFan · Jul 4, 2015

beardown07 said:
Just made a keeper.

4 strips of bacon ground up in a food processor, mix with burger, and fry.

YUM

Just told the wife we are having this for dinner tonight. I will report back tomorrow with a top notch food critique. Sounds so good, I want it for breakfast.

beardown07 · Jul 4, 2015

GeekSportsFan said:
Just told the wife we are having this for dinner tonight. I will report back tomorrow with a top notch food critique. Sounds so good, I want it for breakfast.

Equates to a strip per burger

DragonfromTO · Jul 6, 2015

beardown07 said:
Equates to a strip per burger

It's nice being the meat in a stripper burger but make sure you wear protection

Yankee Traveler · Jul 14, 2015

Charcoal. First and foremost.

Lean beef. Sirloin. Tenderloin. Or best is tenderloin, sirloin and ribeye ground together. I know, not the leanest, but demuthafuckinlicious.
Butter. In the beef. Room temp soft, 2-3 tablespoons per lb.
Brown sugar. Same, 2-3 tbsp/lb.
McCormick maple steak seasoning. Some. Maybe some more.
Grated cheddar (I use Cabot, wifes uncle works there and it is good). Some. Some more. It's grated, it looks like it's more than it is, add some more.
1/4 - 1/2 pound bacon fried to just less than crispy, diced.
Mix by hand.

Cook indirect. 6 minutes per side. Indirect means not straight over the coals. Beef fat, bacon fat, butter and cheese mean the juiciest well done burger you can imagine without being crunchy on the outside frome flare-up that will undoughtedly happen from all that fat-greasy goodness dripping out.

From there my son and I prefer velvetta slice, my wife is more cheddar, my daughter is no more cheese.
Bun of your liking, potato roll, Kings Hawaiian, Pepperidge Farms sesame seed.

I have never told anybody. I do not mix the burgers in front of anyone, family included. No one knows, all LOVE.
Enjoy.

Yankee Traveler · Jul 14, 2015

Maple Syrup if no brown sugar is available. Real stuff, not any corn syrup shit.
Quality ingredients equals quality product.

Win TWINS!!! · Jul 14, 2015

Yankee Traveler said:
Charcoal. First and foremost.

Lean beef. Sirloin. Tenderloin. Or best is tenderloin, sirloin and ribeye ground together. I know, not the leanest, but demuthafuckinlicious.
Butter. In the beef. Room temp soft, 2-3 tablespoons per lb.
Brown sugar. Same, 2-3 tbsp/lb.
McCormick maple steak seasoning. Some. Maybe some more.
Grated cheddar (I use Cabot, wifes uncle works there and it is good). Some. Some more. It's grated, it looks like it's more than it is, add some more.
1/4 - 1/2 pound bacon fried to just less than crispy, diced.
Mix by hand.

Cook indirect. 6 minutes per side. Indirect means not straight over the coals. Beef fat, bacon fat, butter and cheese mean the juiciest well done burger you can imagine without being crunchy on the outside frome flare-up that will undoughtedly happen from all that fat-greasy goodness dripping out.

From there my son and I prefer velvetta slice, my wife is more cheddar, my daughter is no more cheese.
Bun of your liking, potato roll, Kings Hawaiian, Pepperidge Farms sesame seed.

I have never told anybody. I do not mix the burgers in front of anyone, family included. No one knows, all LOVE.
Enjoy.

You go to all that work - and the use fucking Velveeta? :tsk:

4down20 · Jul 14, 2015

Yankee Traveler said:
Charcoal. First and foremost.

Lean beef. Sirloin. Tenderloin. Or best is tenderloin, sirloin and ribeye ground together. I know, not the leanest, but demuthafuckinlicious.
Butter. In the beef. Room temp soft, 2-3 tablespoons per lb.
Brown sugar. Same, 2-3 tbsp/lb.
McCormick maple steak seasoning. Some. Maybe some more.
Grated cheddar (I use Cabot, wifes uncle works there and it is good). Some. Some more. It's grated, it looks like it's more than it is, add some more.
1/4 - 1/2 pound bacon fried to just less than crispy, diced.
Mix by hand.

Cook indirect. 6 minutes per side. Indirect means not straight over the coals. Beef fat, bacon fat, butter and cheese mean the juiciest well done burger you can imagine without being crunchy on the outside frome flare-up that will undoughtedly happen from all that fat-greasy goodness dripping out.

From there my son and I prefer velvetta slice, my wife is more cheddar, my daughter is no more cheese.
Bun of your liking, potato roll, Kings Hawaiian, Pepperidge Farms sesame seed.

I have never told anybody. I do not mix the burgers in front of anyone, family included. No one knows, all LOVE.
Enjoy.

Never eating at your house. That's meatloaf, not burgers.

Yankee Traveler · Jul 14, 2015

Win TWINS!!! said:
You go to all that work - and the use fucking Velveeta?

Gourfuckinmet!!

They are awesome.
Yes, I like velvetta on my burgers. It's the only thing I like velvetta on.
You have no idea how good they are.
About 1/3 lb each.
With BBQ sauce instead of catsup.

Yankee Traveler · Jul 14, 2015

4down20 said:
Never eating at your house. That's meatloaf, not burgers.

Your loss.
Not like there is oatmeal or chicken noodle fuckin soup in it.

4down20 · Jul 14, 2015

Yankee Traveler said:
Your loss.
Not like there is oatmeal or chicken noodle fuckin soup in it.

Nah, you lost me when you said lean beef.

Yankee Traveler · Jul 15, 2015

4down20 said:
Nah, you lost me when you said lean beef.

Yeah, Ribeye...The leanest.

4down20 · Jul 15, 2015

Yankee Traveler said:
Yeah, Ribeye...The leanest.

I'm honestly not sure what to think about using ribeye to make a hamburger.

I love ribeyes, easily my favorite steak. So I can see how that part of it might be good. Yet I'm a little bit conflicted about doing that to a good ribeye. A sirloin - grind that shit up. But a ribeye, that's a tough one.

I suppose I might like to try it once at least. Salt and pepper only though please.

Yankee Traveler · Jul 16, 2015

4down20 said:
I'm honestly not sure what to think about using ribeye to make a hamburger.

I love ribeyes, easily my favorite steak. So I can see how that part of it might be good. Yet I'm a little bit conflicted about doing that to a good ribeye. A sirloin - grind that shit up. But a ribeye, that's a tough one.

I suppose I might like to try it once at least. Salt and pepper only though please.

Ribeye is my favorite piece of meat bar none, whether slow roasted as prime rib, grilled or fried as a steak, or ground and grilled as a burger.
Stinkin hungry now and I only have brats in the fridge. Oh well, trip to the butcher!

SlinkyRedfoot · Jul 16, 2015

fordman84 said:
Gonna have to try this. Wife just got a big stand mixer and I stipulated we had to get a grinder for the front.

41PX81W36XL._SL246_SX190_CR0,0,190,246_.jpg

This one?

I've got the grinder for that and just haven't had the greatest results. You'll have tell me how it turns out.

I kind of gave up and have just been having the butcher grind the different meats together when I buy it.

SlinkyRedfoot · Jul 16, 2015

beardown07 said:
Just made a keeper.

4 strips of bacon ground up in a food processor, mix with burger, and fry.

YUM

Did you cook the bacon first? When I grill burgers, I like them mid-rare and I don't think I'd be comfortable with that knowing there's ground swine in there.

SlinkyRedfoot · Jul 16, 2015

4down20 said:
I love ribeyes, easily my favorite steak.

You're going to think I'm insane once you read this (if you don't already).

Ribeye has been my favorite for a long time too, but I think I'm starting to lean towards... get ready...

skirt steak

SlinkyRedfoot · Jul 16, 2015

MrMoJoRisin63 said:
If you wanna try something else that works great, grind up about a pound Short Ribs in your beef.

This.

SlinkyRedfoot · Jul 16, 2015

4down20 said:
Never eating at your house. That's meatloaf, not burgers.

My preference runs with yours. High quality ground beef, loosely packed, salt, pepper, Worcestershire.

Burgers

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