Burgers

tonyb

Sunday I get the pleasure of having a birthday party for my 2 year old grandson. About 40 people, 30 adults and 10 kids will be trying their best to destroy my home. Suckers can drink too, the adults....not the kids. Just spent a small fortune at Binnys on wine/beer/vodka.

Anyway, was thinking Burgers and Brats to feed this small army. Maybe some dogs for the kiddies but the Brats have to be beer Brats for me. Burgers....saw a video of the reproduction of the Shakeshack burger I think I want to try. For those unfamiliar with them, they use a combination of 80/20 ground beef, ground sirloin, and ground Brisket. Plus the secret sauce....which is no secret, lol.

Any of you guys have a better Burger recipe ? Whose Bratts do you like ? Keep in mind I'm in Chicago so has to be something available here. You guys boil your Bratts in beer and onions first before hitting the grill ?

motorhead43026

Steam brats, no boil.

[Deleted User]

ever try grilling pizza?
My burgers are just w/ chopped onion, salt & peppa, red pepper mixed together.
Brats are local so no help there...

drumminman

Sounds good, what time should I come

tonyb

I see I said the magic words....Burgers and Brats, lol.

I totally forgot about grilling pizza. Darn good idea to feed many. Man, now I have to rethink this.

Erik Tracy

Congrats! That sounds like quite the shindig!

The burger recipe sounds tasty.

Do you have a source for the brisket and are you going to mix the meats yourself or have your butcher make them?

I don't mind making patties myself, but making 20-30 patties - that's a lot of work!

I've used Johnsonville brats before - pretty good and for a big crowd a decent value. Should be available in your area, too.

Two schools of thought on boiling the brats before hand:
1) Are you crazy??!!! No one in the right mind should do this - you leech out all the flavor
2) Good way to get moisture into the brat and zing up the flavor profile

I like #2, but that's just me.

WagnerRC

Kroger brands brats are a great value and a lot less grease than johnsonville. And they have a wide selection of favors. Have fun Tony

polrbehr

tonyb wrote: »

I see I said the magic words....Burgers and Brats, lol.

I totally forgot about grilling pizza. Darn good idea to feed many. Man, now I have to rethink this.

If you're gonna think about grilling pizza, at least do it the right way and get yourself a pizza stone. ANYthing but one of those deep - dish - pan - type - not - real - pizza - things...











LOL j/k man, I love me a good deep dish pizza now and then.

tonyb

Well, just to the north of me, in Wisconsin....they know a thing or 2 about Brats. Every cheesehead I talked to says to add some onions and butter....cook for a few and then add the beer and bring to a boil. Throw the Brats in for roughly 5-10 minutes and lower the heat. Throw on the grill to finish. Granted it's not the only way to do it, but the most answered I get.

BTW....have a pizza stone , well schooled on grilling pie brothers. I'm Italian....did you forget ? lol

rooftop59

I usually mix a pound of ground beef with one egg, a half cup of shredded sharp cheddar, a quarter cup of panko bread crumbs, 4-6 slices of crumbled bacon, a dash of worcheshire, several cloves of minced garlic, and sea salt and fresh ground pepper. Make the patties and pop them in the freezer for about 20 minutes. I put another slice of cheddar on them when they are almost done cooking, and I serve them on toasted onion buns with all the fixins.. About the most moist and flavorful burger you ever had!

For grilled pizza, I often use this recipe: http://www.epicurious.com/recipes/food/views/grilled-pizza-with-spicy-italian-sausage-103234

I don't make the dough. I either buy naan bread or fresh dough from the store.

[Deleted User]

This sounds good. and great link!

Back in the day my receipt was
onion, ketchup, mustard, a dash or two of worcheshire, salt, pepper, red pepper.
forgot a couple of ingredients above... hard to grill tho as they
fall apart sometimes cuz of the onions. Hard to beat the below though.

rooftop59 wrote: »

I usually mix a pound of ground beef with one egg, a half cup of shredded sharp cheddar, a quarter cup of panko bread crumbs, 4-6 slices of crumbled bacon, a dash of worcheshire, several cloves of minced garlic, and sea salt and fresh ground pepper. Make the patties and pop them in the freezer for about 20 minutes. I put another slice of cheddar on them when they are almost done cooking, and I serve them on toasted onion buns with all the fixins.. About the most moist and flavorful burger you ever had!

For grilled pizza, I often use this recipe: http://www.epicurious.com/recipes/food/views/grilled-pizza-with-spicy-italian-sausage-103234

I don't make the dough. I either buy naan bread or fresh dough from the store.

rooftop59

the egg and bread crumbs really are the key...of course cheese and bacon doesn't hurt. But the egg and bread crumbs make the burgers extra moist...hmm I might have to make some this weekend.

And of course grilled the burgers, and as Bobby flay always stresses, only flip the pattys once and DO NOT press down on the meat. You squeeze out all the juices

VSAT88

"And of course grilled the burgers, and as Bobby flay always stresses, only flip the pattys once and DO NOT press down on the meat. You squeeze out all the juices"

Oh yes !

scubalab

Paul's (Rooftop's) recipe sounds very similar to what I do. I usually add Cavender's Greek Seasoning and some soy sauce. Yes, VERY juicy and tasty!!

Enjoy the family get-together Tony, and HAPPY birthday to your grandson!

rooftop59

scubalab wrote: »

Paul's (Rooftop's) recipe sounds very similar to what I do. I usually add Cavender's Greek Seasoning and some soy sauce. Yes, VERY juicy and tasty!!

Hmm...Greek seasoning huh? Do you sub feta for the cheddar? Might be a tasty variation...

badchad

My best burger additive: Real charcoal. Trumps gas everytime.

mrbiron

Ground meat.....stuffed with bleu cheese.....chewed in (very important here)MY MOUTH....turned to **** in 7-10 hours.

I told my wife back when it was snowing like a **** that this was going to be the year of the burger. I've tried a slew of recipes but haven't been wowed yet. Rooftops looks like a winner if i muster up that kind of energy. That and we've had burgers every week for the past 2 months. Little burger'd out for a minute. Instead, i've been doing Tips for the past 2 weeks. Can eat them all day long.

As a side note, nothing beats a nice thick cut onion right on the roof with cheese melted through....Yahtzee!

westmassguy

Double ground beef, onion soup mix, Italian bread crumbs, egg, a little Pecorino Romano

ZLTFUL

1:1 ratio of 95% lean ground beef and ground bacon or pancetta.
Patty, season with salt, pepper and a little bit of onion/garlic powder mix.
Grill, enjoy.

The bacon makes up for the reduced fat levels in the lean ground beef and gives you the crisp bacony goodness on the crust.

marvda1

how about pulled pork sandwiches?

vmaxer

All beef is the same

[Deleted User]

I think I'll try my recipe with egg, breadcrumbs, chopped bacon
and then wrapped in bacon with cheese and bacon on top.

tonyb

Everything taste better with bacon. Man, you guys are really coming up with the Burger recipes. All sound good too, now I'm frickin' hungry.

Erik Tracy

marvda1 wrote: »

how about pulled pork sandwiches?

How about like this?


Takes awhile to do it right, but worth it!

Msabot1

Brats....simmer in beer and enough good onion that the pot can hold...throw em on the grill to brown.....stick em on a good roll with the onions from the pot and good coarse ground mustard.....killer....

westmassguy

Forgot, you can top my burger with a slice of Imported Swiss, and a generous helping of Smothered Onions and Sliced Mushrooms.

tonyb

Msabot1 wrote: »

Brats....simmer in beer and enough good onion that the pot can hold...throw em on the grill to brown.....stick em on a good roll with the onions from the pot and good coarse ground mustard.....killer....

See, that's what I'm talkin' about. To me, that's how your suppose to do brats. To each his own though, it's summer and it's grillin' time. If it ain't nailed down it goes on the grill. My neighbor has yet to find her cat.....but I didn't do it.

voltz

I like to indirect grill my Brat's...using my Weber kettle I use those charcoal baskets push to one side and the Brat's on the other side, with some wood for smoke on top of coals.

could still simmer in beer for a bit then indirect grill, like to keep them from splitting to soon and draining the juices out.

rooftop59

westmassguy wrote: »

Forgot, you can top my burger with a slice of Imported Swiss, and a generous helping of Smothered Onions and Sliced Mushrooms.

I love me some grilled onions and mushrooms on my burger!

msg

man, no kiddin' some good recipes to try here.

here's something a little different.
when I first got my place, I bought one of those Aussie Walkabout grill. In with the assembly instructions was a burger recipe called "Juicy Burgers". I tried it. It was good.

I think the egg/bread crumb guys are right - the burgers seem to cook up a bit lighter with the bread crumbs?

I use a burger press, or two plates for forming the patties.
those stuffed burgers are good too.

Juicy Burgers
1 beef bouillon cube
1/2 cup boiling water
1 pound ground beef
1/3 cup dry bread crumbs
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/2 teaspoon ginger
4-5 hamburger buns toasted

Dissolve bouillon cube in boiling water.
Mix thoroughly with beef, crumbs, lemon peel and seasonings.
Shape into four or five patties, chill thoroughly.
Grill in high position until done, or about seven minutes on each side.
Serve on toasted buns.

vmaxer

Wow guys, you're going to make this old man even fatter.