Author Topic: A better burger! (Read 5272 times)

Doop · « **on:** Aug 04, 2009, 09:55 AM »

I have been grilling burgers lately using combinations of seasoning trying to find the best tasting.

I think I've found it

I load up the patty with cajun seasoning both sides...also go heavy on the course ground pepper.

Once the patty is grilled to perfection....load it up with crispy fried onions and ketchup. Try it!

bigbucky1 · « **Reply #1 on:** Sep 02, 2009, 01:22 PM »

Sounds good to me.

SPARKYICE · « **Reply #2 on:** Sep 02, 2009, 01:46 PM »

MMMMMMMM.........BURGE RS!!!!

that sounds pretty good. think i'll try it. my GF's been feeding me burgers with all kinds of different stuff in 'em. we never get bored!

bigbucky1 · « **Reply #3 on:** Sep 08, 2009, 09:42 AM »

Last night we had some buffalo burgers. yum They are costly though.

fishin4fun · « **Reply #4 on:** Sep 08, 2009, 03:27 PM »

it's really funny you brought this up, my wife came up with a super burger also.she puts in dried ranch dressing and adds some A-1. i dare any real burger monster to try this and not be content..

MookieB · « **Reply #5 on:** Sep 08, 2009, 03:34 PM »

I know this sounds funny but take your hamburger and put it in a colander and let the blood drain out overnight in the fridge. It will improve the quality of your hamburger by 100% try it you'll thank me. Mooks

IcefishrNY · « **Reply #6 on:** Oct 03, 2009, 02:43 PM »

Although the above recipes sound great, I am a purist when it comes to burgers. A touch of salt and pepper on a burger made from a mix of 85/15 chopped meat is the deal for us. Anything more in the way of spices and you're getting into meatloaf territory.

Melbs7 · « **Reply #7 on:** Oct 06, 2009, 07:55 PM »

OK... burgers for me. I take some 85/15. Crack an egg in the bowl with the meat, and slap some BBQ sauce right into the meat. Mix it all up by hand, patty it up, and slap it on the grill. Good stuff!!

Raquettedacker · « **Reply #8 on:** Oct 06, 2009, 08:06 PM »

5 pounds of venison. 2 pounds of good smoked bacon. 1 1/2 cups home made chili sauce.Run it all through grinder twice and make your pattys. Slowly grill till done.

Curley · « **Reply #9 on:** Oct 09, 2009, 07:21 PM »

Keep it simple for me. 4oz patty with carmelized onions, and american cheese on a toasted roll with a touch of salt and pepper.

tench · « **Reply #10 on:** Nov 16, 2009, 08:52 PM »

Put dry french onion soup mix in with the meat, along with crumbled blue cheese and fresh ground pepper. Grill it or pan fry it. C'est tres bien.

prchslyr · « **Reply #11 on:** Nov 16, 2009, 09:00 PM »

My newest burger kick is jerk burgers. 85 or less. The greasy and juicier the better for me.

wallydiven · « **Reply #12 on:** Nov 16, 2009, 09:11 PM »

anyone for a perch burger?

zamboni · « **Reply #13 on:** Nov 16, 2009, 09:13 PM »

WalMart makes their own pre-seasoned patties, 6 third pound patties in a box, and they are the best burgers I have ever had.

rgfixit · « **Reply #14 on:** Nov 20, 2009, 06:53 PM »

Quote from: wallydiven on Nov 16, 2009, 09:11 PM

anyone for a perch burger?

Mmmmmmmmm!
Plop them on roll with lettuce, tomato and tartar sauce.......Aaarrrguuu uuhhhh...perch burger.

RG

Melbs7 · « **Reply #15 on:** Nov 20, 2009, 07:53 PM »

Dangit RG... those look GOOOOD!!!

prchslyr · « **Reply #16 on:** Nov 20, 2009, 08:34 PM »

Thanks rg. I saw that pic and instantly went to the freezer. I'm settling for brookies tonight. They're thawing as we speak in a bowl of water...Of course not fast enough. If I had me a grinder they'd be gettin ground up.

Phoenix · « **Reply #17 on:** Nov 21, 2009, 06:01 AM »

A lot of you guys are just chewing on a bunch of spices and can't even taste the meat! Might as well save some coin and use tofu

I go with buying good meat and just salt and peppering.

mobey3 · « **Reply #18 on:** Nov 21, 2009, 06:32 AM »

I'm with Peonix on this one!

The best burger is the plain burger!

backwoodswalker · « **Reply #19 on:** Nov 21, 2009, 07:59 AM »

We make our own burger from 75% venison, 25% cheap burger for the fat. Run through grinder with coarse plate on twice. Add 4 tablespoons liquid smoke and lawyreys season salt to taste and mix. Run through grinder once more with fine plate. These are great on grill with good old charcoal or hardwood coals. MMMmm. I think I know what I will be having for lunch now. Steve

rgfixit · « **Reply #20 on:** Nov 21, 2009, 03:14 PM »

I had a request for the recipe....there ain't no recipe

But...Here's how I usually make them.
You can use a food processor or whatever to mince the fillets, just make sure they're fairly fine.

Put the minced fillets (4 cups worth) in a large bowl and add;
1 whole egg
1 tsp minced garlic
1/4 cup minced celery
1/4 cup minced onion
1/2 cup seasoned Italian bread crumbs
Sea salt and pepper to taste

Toss to mix...don't turn it to mush!

Form loose patties and pan fry in good oil (I like Canola for this).
Brown and turn once.
Drain on paper towels and sprinkle with Parmesan cheese

As far as burgers go, I like Angus beef, medium rare, just salt and pepper, on a hard roll with; lettuce, tomato, onion, pickle, catsup, mustard and a little mayo.

Dang.....now I'M hungry.

RG

outdoor junkie · « **Reply #21 on:** Dec 20, 2009, 10:34 AM »

I put two small patties together and stuff full with crumbled blue cheese and cooked crumbled bacon. Only cooked over coals. Our favorite burgers around.

Double-L · « **Reply #22 on:** Dec 20, 2009, 10:54 AM »

"Dang.....now I'M hungry.

RG "

X- 2 Lou

toadhunter2 · « **Reply #23 on:** Dec 29, 2009, 09:21 AM »

take a 1/2 pound buffalo burger patty and a 1/2 pound ground beef not round or chuck but fatty beef patty and one johnsonville brat patty splash with a little lowers on all three then grill to your favorite color mine is red i like them mooing. next take a Kaiser roll and grill with a little butter and garlick just toasted then remove and apply a little mayo,mustard,and horseradish.next go back to burgers when they are about done place a slice of peeper jack on the brat,provelone on the buffalo and Cheddar on the beef stack them up on the bun and add a little sweet onion and lettuce and sink your teeth into heaven wash down with a ice cold high life mmmmmmmmmmm.burp

hardwater347 · « **Reply #24 on:** Jan 15, 2010, 10:24 AM »

I have a burger appitite

We ground up beef tenderloins with a 90/10 mix and a little steak seasoning and i swear they melt in your mouth!!!!!!!!!!!

Raquettedacker · « **Reply #25 on:** Jan 15, 2010, 10:28 AM »

Venny Bacon Burgers...

vivlamored · « **Reply #26 on:** Jan 16, 2010, 06:26 PM »

started making them couple years ago they are awesome. i mixed in cheddar too

cp13 · « **Reply #27 on:** Jan 17, 2010, 07:00 PM »

You gotta go "juicy lucy" style. You bite into the burger and the cheese is just melted and running out of the patty.

Celt6 · « **Reply #28 on:** Jan 22, 2010, 09:38 AM »

Gotta love the Veni /bacon, i am in the Food business, it goes without saying I will never eat Store bought burger meat, corn fed beef, (what we all eat) is sick cattle that would die anyhow in a few weeks, so yeah Americans are used to it, try buffalo instead, or if you can afford it, grass fed beef from you local farms. One hamburgers from Mc Donald consist of pieces of between 50 and 100 cows, OK, bon appetit! I kill my meat ( venison), no antibiotics ,. fat etc, same as corn fed beef is farm raised Salmon,(food pellets consist of antibiotics, why is that?)
I love meat, I pay extra for meat , its a sick world out there, sorry about making some of you wonder, feel free to check it out.

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Author Topic: A better burger! (Read 5272 times)