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One Hamburger Summer

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Post Thu Apr 29, 2010 8:16 pm
BBcue-Z well done
well done

Posts: 3046
Location: Atlanta-GA
No, this thread has nothing to do with the movie “one Crazy Summerâ€


Bosnian Burgers “World’s biggest Burgers”
Barbecue Planet Page# 315
In Prep
Click on thumbnails to enlarge
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I cheated a little on the technique :oops:
I had these plastic 7.5-inch wide plastic containers- they seemed to have the perfect width and depth.
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I lined one of them with plastic wrap
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Pressed the meat on top of the plastic wrap
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Covered the top of the meat with the access wrap
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I then placed the second container on top and applied pressure evenly to mold the burger
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Placed the molded burgers on a cookie sheet and refrigerated them overnight.
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Grilled them the next day
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Served them according to Steven’s recommendation
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Grilled Eggplant salad Barbecue Planet Page# 71
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They were sooooo good!!
Thank you Steven!!
I couldn’t resist putting some of the leftover meat on skewers; the recipe was so close to kofta
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Last edited by BBcue-Z on Fri Sep 07, 2012 3:01 pm, edited 1 time in total.
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Post Thu Apr 29, 2010 8:24 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Oooh, I like this idea! :D I'm in!!!!
Large BGE
CG Duo with SFB

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Post Fri Apr 30, 2010 10:37 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5877
Location: Central Alberta, Canada
[quote="BBcue-Z"]Also in honor of Steven’s new book “Planet Barbecueâ€
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Fri Apr 30, 2010 5:04 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5877
Location: Central Alberta, Canada
[quote="CanadaBBQGuy"][quote="BBcue-Z"]Also in honor of Steven’s new book “Planet Barbecueâ€
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Fri Apr 30, 2010 5:41 pm
BBcue-Z well done
well done

Posts: 3046
Location: Atlanta-GA
Thank you soooo much!!!
Let the grilling begin :D
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Post Sat May 01, 2010 8:44 am
BBcue-Z well done
well done

Posts: 3046
Location: Atlanta-GA
Here is an interesting burger I did a while back. I’m bringing it back to get things started :)

Sliced Ham, Monterey Jack cheese, grilled fully cooked chicken breasts and ground beef
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Split chicken breast in a half, and place a slice of ham and cheese
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Top with the other chicken piece
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Season the ground beef with S&P and favorite spices and form it around the stuffed chicken breast
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Wrap with plastic wrap tightly and refrigerate 8 hrs to overnight.
Grill over direct heat until the beef is cooked and the stuffing warmed thoroughly. You’ll start to see some of the cheese oozing out when the inside is fully heated.
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Topped them with mushroom gravy
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Yum!!!
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Post Wed May 05, 2010 10:26 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
:shock: That looks tasty! I think you have about every farm animal accounted for in that creation! :lol: Great idea, and great job!!!
Large BGE
CG Duo with SFB

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Post Thu May 06, 2010 9:09 am
Kenny 13 well done
well done

Posts: 4051
Location: Belle Chasse, LA
This thread is a good idea Z. Great looking burger there too. I've been working on an idea for a new burger and hope to try it very soon (maybe this weekend) and I'll post something here.
Large Big Green Egg

What's On The Grill?

Post Thu May 06, 2010 7:42 pm
BBcue-Z well done
well done

Posts: 3046
Location: Atlanta-GA
Thanks Dyal,
I think they’re missing lamb and goat :)
I’ll have to work on that……

Kenny,
Yes, please add your burger experiments to this thread. I’m looking forward to seeing many ideas and some BBQ Plant recipes and pictures.
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Post Sun May 09, 2010 5:21 pm
BBcue-Z well done
well done

Posts: 3046
Location: Atlanta-GA
Bosnian Burgers “World’s biggest Burgersâ€
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Post Mon May 10, 2010 9:11 am
Kenny 13 well done
well done

Posts: 4051
Location: Belle Chasse, LA
Those burgers look great Z. Huge too.
Large Big Green Egg

What's On The Grill?

Post Mon May 10, 2010 12:18 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5877
Location: Central Alberta, Canada
Darn it, Z - you beat me to it. I was going to try that recipe next weekend and post a few pics.

Ah well - they look good enough that I'll try them anyway. The kebabs look really good too - love those big flat skewers! :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sat May 15, 2010 11:42 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7517
Location: Stoughton, WI
Here are some burgers I grilled about a week ago. They're similar to the ham-beef-chicken creations Z posted but not quite as involved and were based on a recipe that I received from the email list "Recipe du Jour".

It starts with ground beef and a mix based on dried parsley. Too bad depth-of-field isn't one of the ingredients. :oops:
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After making the beef mixture I made 8 equal patties. Half were topped with a slice of deli ham and some shredded Swiss cheese, and at this point I deviated from the recipe by adding a dollop of Boetje's Dutch mustard. The 4 remaining patties were then used to seal the filling inside the burgers.
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Since the filling doesn't need to be cooked the burgers need only enough time to cook the beef.
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Wow, I even cared enough to toast the buns and buy fresh tomatoes and lettuce. I can't remember for sure but I might've been trying to cook my way out of the doghouse. :wink:
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A cross-section of my burger. The mustard added an interesting, unique flavor but I wonder if a more savory variety might've been a better choice.
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Brad

Post Sun May 16, 2010 6:40 am
BBcue-Z well done
well done

Posts: 3046
Location: Atlanta-GA
Great looking burgers Brad!!
I love the idea of Ham &Cheese burgers!!
I agree with you on the mustard addition, I think it would add a unique flavor.
Keep the burger recipes coming :)
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Post Wed May 26, 2010 4:12 pm
bourj medium
medium

Posts: 152
Location: Chicago suburbs
I love this idea...and in keeping with the spirit, does anyone have a reliable source for 80/20 or 75/25 ground chuck? I recently found 73/27, but the meat was listed as having originated in about nine different countries, which made me highly skeptical of it.
Genesis Silver B
"A vegetarian hosting a barbecue is like a Quaker hosting an orgy." - 5.16.07

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