Hamburger help!

[sharky]

So, I was wondering if anyone has any special hamburger recipes. I have a whole book about them, but I haven't had much to test it out.
StPeteBBQ, Have you had a chance to try any out from the book you won in April?

[tonyfatso]

I add a 1/4 cup of bbq sauce to each pound of ground beef. Any sauce that you enjoy will do. mix well but be careful not to over work the meat. Let set in fridge for an hour or so, then form into patties and your off. If you are looking for a delicious crunch in the patty try adding in some diced green peppers.

[sharky]

Hmm, I've never added BBQ sauce. I've added steak sauce or worcestershire many times.

Any other recommendations?

[StPeteBBQ]

Adding BBQ sauce is great!

This past weekend I was at a friends for burgers. I brought him some of that rub I got at texasbbqrub.com and he mixed in about 1 tsp. of rub per burger.

Wow, what a great, simple way to add some zing to your burgers! Any rub will work, just be careful with the ones that have salt, so you don't overdo it. Too much salt just ruins it, at least for me.

No, Sharky, I haven't made any of the burgers in the book I won. I've got it on my desk at the office, and have gone through it. There are plenty of cool recipes I'm itching to try. It's a great book!

[SeanB]

I always put some Creole Seasoning on my burgers, or mix it in with the meat before making the patties. My wife makes ours, but it is pretty close to Emril's recipe. You can use Tony Chachere's (http://www.TonyChachere.com) but it seems to have a lot of salt.

This is also great on steak, chicken, seafood, and almost anything that you are cooking.

[sharky]

OK, I went home for lunch today and grilled up a few hamburgers. I put some of my favorite BBQ rub on it and it tasted pretty good! Thanks for the recommendation!

I might do this a few times a week and save some cash!

[St. Louis Griller]

Thanks Tony Fatso for that suggestion, I'm going to give the BBQ sauce a try. Usually, I don't fiddle around with the meat too much. I've always just added some onion flakes, then dress up the burger on the bun with only the finest chesses, lettuce, tomato, etc. But hey, a little zing in the meat can't hurt.

Sharky, don't forget to toast your bun if you don't already. Not toasting a hamburger bun on the grill before you eat it is practically a sin!

Now look what you guys have done, I'm hungry.

[sharky]

I agree! You must Toast Your Buns!

[living4Christ]

I found this in a book, when you make your burgers, (suggesting you make them from scratch, not pre made) you cut up a block of your favorite cheese into medium sized squares. Take the block of cheese and form the meat around the cheese. Grill normal as you would for burgers. The cheese stays hot and melted for what seems forever, unlike when the cheese is on the top of the burger. Just a suggestion, and burgers that way are called alaska burgers.

[sharky]

NOw that is unique! I've heard of putting butter in the middle, but never cheese! I will have to try this out!

Good post!

[Rump Roast]

One of my favorite burger recipes is the Inside Out Burger.

First, I start off with 2 thin patties seasoned with your favorite spices. ( I like to use McCormicks Montreal Steak seasoning with a little olive oil.) Then I add shredded cheese, cooked crumbled bacon and mushrooms on one of the patties. I use canned mushrooms drained since they are soft but you can opt for fresh sauteed mushrooms if you like. Next, I placed the other patty on top and seal of the edges. Note: this burger will be fairly thick once sealed so the thinner the patties the better.

I like to grill over high heat for about 2 - 2 1/2 minutes on each side to get some nice sear marks and cook for remaining 3-4 minutes over indirect medium heat or to your desired doneness.

Happy grillin

[sharky]

Rump Roast - Welcome to the board! Great First Post!

I have heard of stuffed burgers, but never like that. This sounds like something that needs to be tried for sure!

[gregtx]

I make "blue cheese burgers"

I add an egg, worshishire, fresh chopped basil, salt (lawrys) and pepper

then make a small thin patty.. place some crumbled blue cheese and place another thin patty on top... and then "lightly" pack into one big patty...

grill to your liking... :)

[huddey]

i dont mean to be rude but i like the rustlers there better than eny ones burgers home made try them you'll see what i mean!

[Rump Roast]

Sharky,
Have you tried the inside out burger yet? If not, it's worth a try. :mouthwate

I was having a difficult time deciding whether I want some chicken marinading in carribean jerk seasoning for about an hour now or some burgers. I got off work late so my butchershop closed. Since this topic was brought up I think I've made my decision. The chicken can wait til tomorrow.

There are quite a few great burger recipes posted here so I think I'm going to try someone else's recipe posted on here this evening when Mrs. Le comes home from work.

Jimmy

[sharky]

Rump Roast -

To be honest, I have not. However now that the topic was brought back up, I think I will. I forgot all about them. lol

[FATZ]

I dry my own onions. I try use good sweet onions, too. I have one of those dehydrators and make flakes/pieces JUST to add to my burgers. I used to use Lipton Onion soup mix, but that has WAAYYY too much salt for the amount of onion.

[sharky]

Hmm... That is certainly a good option. Drying your own onions. At least you know they are fresh!

[huddey]

WHATS WRONG WITH RUSTLERS! they only take 70 seconds and there grilled!
YOU CANT IGNORE RUSTLERS ANY MORE!!!!!!!!!!!!!!!!!!! and there only 1.19 beat that!