Burgers

tonyb

lol....yeah, now this forum is hazardous to your health and wallet.

vmaxer

Where you at @tonyb ??

cfrizz

For the burgers preseason meat with salt pepper, and a little mayo to retain moisture, especially if you get low fat content beef, then make your patties, don't skimp on the size of the burger. When on the grill do not press on them and only try to flip them once.

rooftop59

@msg I have never heard of lemon and ginger in a burger...hmm gives me all kinds of ideas. Instead of bouillon u could throw some soy sauce in there. Add scallions, cilantro and garlic and maybe a dash of sesame or peanut oil. All the sudden you got a nice Asian burger. Serve it between ice berg lettuce and its like lettuce wraps...for men!!!

msg

Haha, maaan... all that! Just light on the sesame oil, right? That stuff is POTENT! I had a hard lesson in that - I gotta read closely; TBSP is not the same as TSP. With sesame, you don't make that mistake twice. Gotta admit to lettuce wrap gluttony, esp with that spicy hot oil stuff?

Neither had I before, and I know, it sounds weird for that stuff to go into burgers. Sometimes I'll use the same recipe for turkey burger meatballs.

Mikey081057

80/20 ground beef chuck or sirloin and Jimmy Dean Sausage and put an egg on that burger

gudnoyez

Ground venison burgers here, the only way the Wife will eat venison. 2lbs ground venison mixed with real bacon chunks, and grated cheese served on a local bakery bun slightly toasted
On the grill lettuce tomatoe bacon strips well done and topped with guacamole.

Brats from the butcher Atomic, Hawaiian, Maple, Pizza, Apple, Bacon Cheddar, placed in boiled beer for a minute or two then also placed on grill off to the side for that they don't split. The Atomic Brats live up to their name.

tonyb

Ok guys....question, how long do you boil the Brats for ? I've eaten them plenty, but never actually made them with beer myself. Some say 5-10 minutes, above says only a few.....will they crack if boiled too long ?

Erik Tracy

tonyb wrote: »

Ok guys....question, how long do you boil the Brats for ? I've eaten them plenty, but never actually made them with beer myself. Some say 5-10 minutes, above says only a few.....will they crack if boiled too long ?

I think you'll get the range of responses.

I parboil my brats with beer, water, some olive oil, green onions, white onions, and garlic - about 4 minutes. They don't split - at least mine haven't.

I use the grill basically to put on some nice brown sear marks and finish the cooking. It shouldn't take long at all.

I have found that if I leave the brats over too high/direct heat for too long they 'spring a leak' someplace in the casings and they then spray out all of the liquid/moisture. This makes them dry-ish.

So watch the brats and listen for that hissing sound of the brats loosing their moisture.

You can always put the brats back in the pot to re-soak before serving.

Erik Tracy

Inspired by Tony - going to do up some burgers for the family today.

1/2 patties (two teenage boys can put the food away fo-sho!), with a drizzle of olive oil, crushed up French's crispy onion, some steak seasoning and some finely diced yellow onion. All mixed up then into the patties with a final dusting of my local butcher's specialty seasoning.

Will serve with grilled onions, garden tomato and lettuce. Sliced cheese, ketchup, mustard, mayo per eater preference.

Going to let the grill get to max temp of 550F before putting the patties on to get a nice sear/char.

I hope Tony survives the day....

vmaxer

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.

Well, the wife is gone to get some groceries now. We are going to try this out.

I have gained weight just thinking about them.

footwedge

Get some prime ground chuck from the meat market and tell them not to compress the meat when packing. Before making the patties, I brake the meat into small pieces and add salt and pepper. Make the patty by gently pressing the meat together just enough so that it holds together. Cook on hot charcoal grill and add a good sharp cheddar. Serve on toasted bun with red onion, vine ripe maters and guest choice of condiments.

Sometimes simpler is better and key is not to over compress the patty.

shawn474

Not sure if this has been mentioned yet as I havent read the entire thread but my recipe is simple and handed down from my mother in law. Its so simple it is stupid but really is tasty.
One pack of lipton onion soup mix with your burger meat. Form patties and grill. It is stupid good and takes 12 seconds to prepare.

vmaxer

footwedge wrote: »

Get some prime ground chuck from the meat market and tell them not to compress the meat when packing. Before making the patties, I brake the meat into small pieces and add salt and pepper. Make the patty by gently pressing the meat together just enough so that it holds together. Cook on hot charcoal grill and add a good sharp cheddar. Serve on toasted bun with red onion, vine ripe maters and guest choice of condiments.

Sometimes simpler is better and key is not to over compress the patty.

Will do what I can there, the wife went to get everything.

afterburnt

About 1/4 I Italian sausage hot or mild to some 20 percent ground beef. They will set your grill on fire so you got to watch em. Or some finely diced butter, got to be frozen and that will set the grill on fire too. I use some dehydrated onions, they seem to soak up some of the juice while the cook. Anyway if you use anything too lean you get hockey pucks.

vmaxer

tonyb wrote: »

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 ?

So, how did it go?? Or is it still going??

txcoastal1

He's probably beating heathen's off his audio gear

ken brydson

txcoastal1 wrote: »

He's probably beating heathen's off his audio gear

Or he's locked out of the house in his drawers...

vmaxer

Well the burgers were a huge hit, thanks a lot.

hochpt21

Don't know how I missed this thread first time around. But I only buy the uncooked brats...boil them in onion, garlic and beer...then throw them on a low grill until they just start to sputter a bit...not crack fully open.

MMMMM....that's some good brats

I also like experimenting with different beers...don't just dump a PBR in there. Some of those fruity-type beers can really add a good flavor to them.

rooftop59

vmaxer wrote: »

Well the burgers were a huge hit, thanks a lot.

Good to hear man! I've gotten lots of compliments on those over the years. I think the recipe originally came from epicurious, but I can't find it anymore. Glad u enjoyed em!

tonyb

The day went fantastic gents. Nixed the grilled pizza idea mainly because it would have taken too much of my time to make so many. Stuck with 40 burgers, 60 Brats, 6 lbs of Italian sausage, Stuffed mushrooms, about a dozen dogs, plus all the fixings. 3 cases of beer, 12 bottles of wine, Huge bottle of Absolute, kept the adults busy while I tended the grill. The wife kept saying we had way too much food, but at the end we barely had enough for ourselves for lunch today. So I guess people liked it.

Best part....dessert, Aside from the birthday cake, we had the great idea of having a Sunday bar. 4 assorted ice creams from Oberweiss.....a local dairy/brand, all the toppings, chopped up Oreo's....Reeses PB cups....M&M's....gummy Minions...assorted sprinkles, cherries......hot fudge, whipped cream, heck.....can't even remember all the topping s we had out for them.
Knew it would be a hit with the kids, but darn if the adults weren't throwing elbows to secure their place in line. It's also common knowledge within my family and friends that no kid leaves my house without doing whipped cream shots, no matter how tired or late it is. Kids don't usually have a problem coming back to my house.

I usually throw one big blow out birthday for each of the Grandkids. The rest are up to the parents. This 2 year old grandson was just relocated back home from Florida, daughter decided family is what was needed to help raise her son, light bulb !!

Anyway......good food and drink and fun times with family, doesn't get much better than that. Thanks to you guys for all the tips, recipes....you guys rock.

vmaxer

Wow, I wish I were close to you

rooftop59

Cool tony. Sounds like a blast! U definitely have the gift of hospitality my man.

tonyb

vmaxer wrote: »

Wow, I wish I were close to you

Heck man, I'd go broke if you guys lived by me. lol.

but...we'd have a heck of a time.

cfrizz

I'm glad it was a success Tony!

decal

Ain't it sad that a kids party turns into a drinkfest for the adults?