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One Hamburger Summer

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Post Fri Jan 13, 2012 2:51 pm
Cactus1 well done
well done

Posts: 741
Location: Indian Head Park, IL.
Never completely read through this sticky before. I just did. Lot's of great burgers, kaftas, and other ground meats. I'll have to try to duplicate some or all of them.
I have no pictures but will take some the next time I make them but this is my favorite burger ...
1/2 lb. ground beef - either 80/20 or 85/15 - formed into a 1/2 - 3/4" patty
grill to just the medium side of medium rare
top with ...
a generous helping of Maytag or other good quality blue cheese
2 slices thick cut bacon
grilled or sauteed onion & jalapeno
my favorite, imported from Cleveland, Stadium Mustard
I am very particular about the bread I eat but not so particular about the burger buns I buy - the cheapy store brand work for me. Besides, I worked in a commercial bakery for a couple of summers when I was in school, and they're the same bun as the name brands - just in a different bag at 1/2 the price.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Mon Jan 16, 2012 4:01 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7404
Location: Stoughton, WI
Do you add the cheese as soon as you flip the burger so that it melts a little, or do you add it in crumbles along with the onion and jalapeno?

Brad

Post Wed Jan 18, 2012 11:58 am
Cactus1 well done
well done

Posts: 741
Location: Indian Head Park, IL.
Either way is good but usually add it when I flip so it melts a little.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Wed Sep 05, 2012 1:23 am
beercuer User avatar
well done
well done

Posts: 2284
Location: Southern Californy
I already posted this year's submission in the "not so sticky" section, but here is a link to a kind of sauerkraut burger:
viewtopic.php?f=2&t=23683 :D
Got beer???

Post Tue Sep 11, 2012 7:52 pm
harry_canyon well done
well done

Posts: 612
Location: Hayward, CA
I have a new favorite seasoning for burgers: the Mucho Macho Rub from How To Grill. I just liberally sprinkle one side of some 80/20 beef patties and grill away. I generally add cheese (cheddar) and occasionally bacon.

However, after reading through this entire thread (although not all the linked ones yet!) I've got a lot of inspiration and things I want to try! :D

Take care,

Derek
Always keep an open mind. But not so open that your brain falls out.

Post Wed Sep 12, 2012 8:53 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7404
Location: Stoughton, WI
On Saturday I seasoned 3 burgers with Lawry's seasoned salt and pepper and wrapped them in plastic with the intention of having for dinner that night. However, I went out for barbecue for lunch and never really got hungry again, so I decided to save the burgers for Sunday. But then I had some leftover pizza for breakfast and we had an early afternoon chicken dinner, so once again I wasn't hungry for the rest of the day and the burgers wound up waiting until Monday night.

They picked up some color from the salt.
Image

I used a cast iron grate and while I did get some grill marks what really surprised me was the crust.
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Can't forget the cheese! This time it was Colby.
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I like my burgers with just mustard while Mrs. SC often adds lettuce and tomato.
Image Image Image

The first thing I noticed was that the burgers cooked much more like a solid piece of beef, and when I bit into mine it felt somewhat like a piece of sausage. But the flavor was good and the burger wasn't overly salty, so overall I'd have to say that they were a success.

Post Thu Sep 13, 2012 8:37 pm
beercuer User avatar
well done
well done

Posts: 2284
Location: Southern Californy
Brad, char is good. Beercuer like char. :D
Got beer???

Post Sat Oct 27, 2012 12:57 pm

Posts: 22
Location: Old Town, Maine
My turkey burgers-
The rub-
1/4 cup turbinado sugar
3 Tablespoons Hungarian paprika
1 Tablespoon salt free chili powder
2 Tablespoons granulated garlic
1 Tablespoon granulated onion
1 Tablespoon black pepper

Turkey burgers need seasoning for 2 reasons, to give them some flavor and the rub helps to keep them from sticking to the grill. You should also use the burger straight from the store, no freezing, freezing traps too much moisture in the meat and turns it to mush when thawed.

The rub applied to 1/3 lb burgers-
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On the grill-
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Done-
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Mine with jalapenos and my BBQ sauce-
Image

Post Sat Oct 27, 2012 4:29 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Excellent, Cliff! I'd eat those any day of the week!
Large BGE
CG Duo with SFB

Image

Post Sat Oct 27, 2012 5:15 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7404
Location: Stoughton, WI
Nice burgers, Cliff, and proof that they don't have to be made from beef!

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