How to make burgers interesting?

[MattL]

I'm grilling burgers for dinner tonight.

I was wondering if anybody here adds stuff to your burger patties to make them more interesting? I have added onions and various spices but nothing too crazy.

Do you ever put anything on them before you grill them?

[StPeteBBQ]

Mix in a good rub... I like rubs with not a lot of sugar in my burgers... Head Country works well.

Or make stuffed burgers... take two thin patties and mold them around some stuffin'... mushrooms, blue cheese chunks, etc... get creative.

[sharky]

Here are a couple good Threads with recipes that have been recommended!

http://www.sharky.com/forum/showthread.php?t=131

http://www.sharky.com/forum/showthread.php?t=319

[Deuce]

I am definately hooked on adding l&p and whatever spices i am in the mood for to the meat and if we happen to have patties then I just brush it on. It is amazing the flavor it adds.

[snapshotmd]

I've tried an asian version of it.

It's got soy sauce, green onions, minced ginger. Totally awesome!!! I think the green onions and ginger made a huge difference! Try adding a little in your mix.

snaps

ETA: StPete - that sounds soooo good! I think I'll try doing that this year.

[gregtx]

Here are a couple good Threads with recipes that have been recommended!

http://www.sharky.com/forum/showthread.php?t=131

http://www.sharky.com/forum/showthread.php?t=319


haha.. yeah my blue cheese burgers are in that thread 131

hows it going over here.. long time.. doing a drive by :)

[MattL]

Thanks guys!

I was short on time so I sprinkled them with Emeril's Essence. It was pretty good. The spices give them a nice browning effect.

And don't bust on me about the Essence. My wife buys all kinds of that stuff. We have every cooking gadget known to man and a couple shelves of nothing but spices.

[gregtx]

MattL.. one secret that i've read several times now.. is to never "overwork or overpack" the meat.. you want to pack the burgers lightly so that they do not get over compacted... and I agree it makes for a much better texture...

I now buy the long "chub" at samsclub.. and slice my own burgers and that seems to be a perfect pack... as well as a good amount of fat to make for a really juicy burger.. plus you can slice your burgers as thin or thick as you like.. I got me a "foodsaver" and I vacumn seal then in packs of two.. sure is handy and you can throw them in the cooler for campouts or picnics :)

[sharky]

haha.. yeah my blue cheese burgers are in that thread 131

hows it going over here.. long time.. doing a drive by :)


Good to see you around Greg! It has been a while. I hope to see you more often!

How are things at SIC?

[gregtx]

Good to see you around Greg! It has been a while. I hope to see you more often!

How are things at SIC?


busy busy as usual.. thanks for asking...

Roger V is talking about doing a gathering in the tampa area sometime.. would be cool fo shizzle :)

[JeepGriller]

Put some Old bay seasoning into the mix.

[gas_coal]

I really like the ways this guy cooks his hamburgers. Tried them and love them!
http://www.spfranz.com/Q/smoked_burgers.htm

Loads of other good food on his site too. :mouthwate

[0425]

From the site linked in the post above this one:

********** Bacon Onion Butter **********
1 stick salted butter -- at room temperature
4 strips lean bacon -- cut into 1/4" sliver
1 medium onion -- finely chopped
2 teaspoons brown, Dijon, or Dusseldorf mustard
1/2 teaspoon ground black pepper (or to taste)



Make the Bacon Onion Butter as follows:

1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the
bacon and cook until the fat begins to render. Add the onion and saute
until the bacon crisps and the onions are golden brown. Do not let the
bacon burn. Transfer the bacon mixture to a mixing bowl and cool to room
temp.

2. Add the remaining butter, the mustard and pepper and beat the mixture
with a wooden spoon until light and fluffy. Correct the seasoning, adding
more pepper or mustard if needed.

3. Arrange a 12 inch square piece of plastic wrap on your work surface and
mound the butter in the center. Roll it up into a cylinder 1 1/4 inches in
diameter, twisting the ends of the wrap to compact the butter. Store the
butter in the refrigerator fro up to 5 days or in the freezer for up to 3
months.

[sharky]

busy busy as usual.. thanks for asking...

Roger V is talking about doing a gathering in the tampa area sometime.. would be cool fo shizzle :)

Let's do it! Just let me know when.

[hunter362436]

Thanks guys!

I was short on time so I sprinkled them with Emeril's Essence. It was pretty good. The spices give them a nice browning effect.

And don't bust on me about the Essence. My wife buys all kinds of that stuff. We have every cooking gadget known to man and a couple shelves of nothing but spices.

What's wrong with using Emeril's?? lol. It's my wifes favorite. Although if we do use it, we prefer the Southwest essence.
There are so many things we do to burgers to make them different it's almost funny. I even fry up some over easy eggs to put on the bun with the burger for a poor mans steak and egg sammy. :D

[xdcdave]

I mix in about a 1:5 ratio of crumbled feta cheese to my burgers, some salt, pepper, and a hint of dill you're in business. It's beautiful stuff IMO.