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One Hamburger Summer

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Post Tue May 31, 2011 10:34 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
Looks good! Any idea how much the finished product weighed? It might've started out as an ordinary turkey patty but it sure grew...

Brad

Post Tue May 31, 2011 11:04 am

Posts: 187
ScreamingChicken wrote:
Looks good! Any idea how much the finished product weighed? It might've started out as an ordinary turkey patty but it sure grew...

Brad


Well, I started with about 20oz of turkey, added about 4oz of bacon and 2oz of cheese. So about 8-9 oz per patter (or 1/2 lb).

Then, added about 1.5oz of cheese, 1/2oz bacon, an egg. So probably about 12-13oz worth of stuff per burger...didn't quite make it to the one pound mark.
A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

Post Tue May 31, 2011 11:41 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

Screaming Chicken suggested I put a link to this post I made over Memorial Day weekend in this thread.

http://www.barbecuebible.com/board/viewtopic.php?t=21858

Among other things were an Italian Meatball Burger and a Southwestern Burger. Both were big hits.

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Fri Jun 03, 2011 10:22 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
Over the weekend I put together a couple of "Jucy Lucy" burgers but with a bit of a Wisconsin twist.

Around here ground meat not only means beef but sausage, particularly bratwurst, as well. And while American cheese is popular for a Jucy Lucy I opted for 2 versions of some local Swiss.
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I took half of the brats and ground beef and formed them into individual patties, and stuffed one the mild Swiss and the other with the smoked Swiss. Each burger had a beef patty and a brat patty.
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I seared the burger side but did most of the cooking with the brat side over the coals, which enabled me to have a medium-rare beef patty and a fully cooked brat patty. They were OK but the flavor of the sausage was a little too dominant for me, and we really couldn't tell a difference between the regular Swiss and the smoked Swiss.
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The next night I used the same ingredients but with one change: I mixed the beef and bratwurst all together and formed the patties from the mixture.
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I liked this version better. Once again we couldn't discern which cheese was which, but mixing the meats together seemed to mute the bratwurst flavor a bit and even things out. They were cooked through but still quite moist, both from the fat in the meat and the melted cheese.
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It was fun to experiment even if I didn't come up with anything earth-shattering.

Brad

Post Mon Jun 20, 2011 11:55 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
Beercuer came up with a burger marinated in olive oil and balsamic vinegar:

http://www.barbecuebible.com/board/view ... hp?t=21980

Brad

Post Wed Jun 22, 2011 12:40 pm
lafours rare
rare

Posts: 43
Location: Chandler, AZ
Just saw this thread. I'm hoping to add a lot more pics throughout the summer, here's a recent one though.

http://www.barbecuebible.com/board/view ... hp?t=21962

Post Wed Jun 22, 2011 5:40 pm
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Thanks for adding the link lafour,
Those burgers look and sound awesome!!
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Post Mon Jun 27, 2011 2:56 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
Here's another outstanding burger, this time from Beercuer:

http://www.barbecuebible.com/board/view ... p?p=208100

Brad

Post Sat Jul 16, 2011 1:42 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
Last weekend I cooked mushroom-stuffed burgers and Hubert Keller's Burgers au Poivre:

http://www.barbecuebible.com/board/view ... hp?t=22152

Brad

Post Mon Jul 25, 2011 9:11 pm
carbon rare
rare

Posts: 41
Location: Los Angeles
Nothing fancy, just regular burgers...

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Post Tue Jul 26, 2011 5:47 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Looks like all the makin's of a perfect burger. :D I'll have to get me one of those Lodge grills some day. 8)
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Post Fri Aug 05, 2011 8:33 am
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Those are great looking burgers!!
Love the Hibachi grill :D
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Post Fri Aug 05, 2011 9:49 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
I hate when people post photos of Lodge hibachis. They just make me realize how much I'd love to have one! :lol:

Brad

Post Wed Sep 28, 2011 11:15 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7423
Location: Stoughton, WI
Last week I created this thread, which is recreated here:

Last Sunday I was going to grill up some burgers and decided to change things up a little. Every so often I mix the ground beef with creamy salad dressing, diced bacon, and cheese and since I hadn't done that for awhile it seemed like a good thing to do.
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There are no set measurements, just what feels right.
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A bacon wrap helps keep at least some of the cheese and dressing in the meat but some will invariably be lost.
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Direct grilling would really create a mess so indirect is better.
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Instead of regular burgers I decided that patty melts would be a nice change, and it's not a patty melt without bread of some sort. My preference is rye and I buttered and grilled it.
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I'd like to take credit for a killer smoke ring but that's just the bacon. :wink: The burgers were thoroughly cooked but still moist thanks to the other ingredients, although they were a little small for the bread.
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The burgers had plenty of flavor and the crispy bread was a nice alternative to regular buns. Regular burgers are always good but there's nothing wrong with a little creativity now and then!

Brad

Post Wed Sep 28, 2011 12:57 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Forgot to post this here. Here are some simple sliders from last Saturday.

http://www.barbecuebible.com/board/view ... hp?t=22453

Kept it simple since I was feeding my niece and nephews.
Large BGE
CG Duo with SFB

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