One Hamburger Summer

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

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.

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

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.


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.


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.



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.


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.


It was fun to experiment even if I didn't come up with anything earth-shattering.

Brad

Beercuer came up with a burger marinated in olive oil and balsamic vinegar:

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

Brad

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

Thanks for adding the link lafour,
Those burgers look and sound awesome!!

Here's another outstanding burger, this time from Beercuer:

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

Brad

Last weekend I cooked mushroom-stuffed burgers and Hubert Keller's Burgers au Poivre:

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

Brad

Nothing fancy, just regular burgers...

Looks like all the makin's of a perfect burger. I'll have to get me one of those Lodge grills some day.

Those are great looking burgers!!
Love the Hibachi grill

I hate when people post photos of Lodge hibachis. They just make me realize how much I'd love to have one!

Brad

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.


There are no set measurements, just what feels right.


A bacon wrap helps keep at least some of the cheese and dressing in the meat but some will invariably be lost.


Direct grilling would really create a mess so indirect is better.


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.


I'd like to take credit for a killer smoke ring but that's just the bacon. The burgers were thoroughly cooked but still moist thanks to the other ingredients, although they were a little small for the bread.


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

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.