Burger thread

[The Juice]

Let's do a burger thread, shall we?

First, burger theory.
All ground beef should be either ground chuck or sirloin, with an 80/20 meat to fat ratio. I'm not to big on preseasoning my beef either, nor do I condone excessive handling of the meat (to much fondling causes the fat to be pushed out of the ground, decreasing flavor. Fat is your friend) prior to forming the patties. I normally form my patties and then add salt n pepper to the top.
Contrary to popular belief, the tastiest burger is cooked in a well seasoned cast iron skillet, with a hot charcoal grill a close second. Propane is for newbs.

Now that I am done bloviating, here's a great burger recipe:


Makes 4 burgers.

2lbs ground chuck, 80/20
1 large Vidalia onion
8 strips thick cut bacon
4 slices artisan pepper jack cheese
1/4 hellmans mayo
1 tsp ground chipotle
4 large soft seeded rolls of your choice
2tblsp water
Sea salt and fresh ground pepper


At least an hour but preferable a few hours beforehand mix the mayo and chipotle and refridgerate.
Preheat skillet to ash gray hot.
Slice onion into 4, 1/2" thick slices, coat with olive oil and dust with salt.
Cook bacon,wipe out skillet, reserve half of bacon fat. Cook onion in bacon fat til carmelized and tender, but retaining round
Shape. The onion will want to cup on you, so use something to hold it down, I always keep a brick wrapped in clean fool as a weight.
The beef. Take the ground chuck and divide into 4 parts. Gently(!) roll each into baseball size balls. Place a ball on a dinner plate and use a glass pie plate (see thru!!!) to flatten the balls into 5" wide, 3/4" thick patties. By now your onions are cooked. Split you buns butter them lightly and toast the grilled cheese style till brown. Wipe out skillet, get it ash gray hot again and cook burgers to desired doneness. Now in this order, place onion, bacon then cheese on top of eAch, add the water and quickly cover skillet to steam-melt the cheese into to bacon and onion.

Smear the toasted buns with the chipotle mayo add lettuce, ketchup and mustard if you want and enjoy.



Let's hear some others!!!!!!

[D34dm4n]

Sounds amazing. I hope this thread gets action because I am looking for some new recipes to try besides the normal salt and pepper seasoning. Unforunately I have a propane grill, it was a gift. Also, I have noticed a large debate between using tin foil on a grill and not using it so what are people's thoughts on this? Personally the idea of tin foil for burgers defeats the purpose of a grill.. not only do you not really get grill marks but if you are using a spatula there is a high likely hood that you are gonna go to flip and rip the tin foil which just exacerbates things

[The Juice]

Tin foil and grilling , IMHO is about the same as putting ketchup on a dry aged filet. Please, with all due respect, never do it, keep you grill clean and seasoned, ( wire brush, while hot, after you cook, douse it with cheap canola spray and allow to cool), and you'll get good results. I have a weber genesis E310, cooks great, but for burgers, my 14" cast iron is king. I've had it for 2yrs and have never washed it, sounds gross, but seriously, I can make a mean ass burger in it ( along with fajitas, bacon, hash browns, fried chicken, tuna, salmon and toasting my aromatics). I checked the food forum and didn't see a burger thread, let's kick this shit off!!!!!! I wanna hear some tasty recipes. I got one for a wasabi salmon burger that will curl your toes, and then I concocted a burger with whipped blue cheese and sautéed portibella mushrooms and sweet onions with apple smoked bacon that just kicks ass.

Cmon guys, let's hear it!!!!

[JLB]

[D34dm4n]

Lol I don't do it. Tried it once and just did not understand the concept.

[Wojo1203]

Im sure i have a burger recipe or two floating around the house somewhere...but i have been doing that steam melting for forever. Huge fan of that!! Will post a recipe when i get somemore time!

[The Juice]

Wasabi Salmon Burger

(4) 8oz salmon filets
1 loaf foccacia bread (plain works great, get fancy if you choose)
2 tblspns high quality wasabi powder ( try myspicesage.com for spice needs)
1/4 cup mayonnaise
About 1 cup Panko bread crumbs
Sea salt and fresh cracked pepper to taste
1 egg
Bibb lettuce, enough for four burgers
(4) avocados peeled, cored, sliced into 12 slices

Tools:
Cast iron skillet or medium hot grill
Mini chopper or food processor


The night before, make the wasabi mayo. Cover and chill overnight

Take the filets and pulse in mini chopper til you get chunks roughly the size of M&Ms
Mix in egg and Panko , the goal here is a consistency resembling wet sand. Not dry not slimy wet.
Form into 4 equal size patties. Pre heat skillet to medium hot, or heat grill to medium hot. Add a tsp of oil to skillet or spray grates on grill with canola spray. Cook patties til opaque but still juicy, or if your bold, medium rare. (note, flip only once, and make sure that it doesn't stick when you flip, these can be delicate).
Slice the foccacia lenghtwise, butter and toAst, or toss on grill til toasted and you get pretty grill marks.

Slather foccacia with wasabi mayo and place lettuce on top, place burger and 3 slices of avacado on bottom and assemble.



Enjoy!

[D34dm4n]

Also Dom, maybe you can help me with this. Every time I seem to make burger patties, they always fall apart when i go to flip the first time. Tonight I figured I would try to let them stay on one side longer with a hotter grill and then flip and still 2 of the 3 fell apart. My dad recommended spraying Pam to reduce stick and the obvious try to pack them tighter.

Also, never had salmon but the salmon burger sounds awesome.

[Wyatt Parr]

Nutting beats diced jalapeño, cheddar and onion mixed into the dead cow flesh.

[jdaltroy5]

Also Dom, maybe you can help me with this. Every time I seem to make burger patties, they always fall apart when i go to flip the first time. Tonight I figured I would try to let them stay on one side longer with a hotter grill and then flip and still 2 of the 3 fell apart. My dad recommended spraying Pam to reduce stick and the obvious try to pack them tighter.

Also, never had salmon but the salmon burger sounds awesome.

Put an egg in there, it should help hold everything together.

[JLB]

Put an egg in there, it should help hold everything together.

yes it will.

[caseedo]

Letting the burgers come to room temperature and removing them from the grill a little before you think you should makes a difference.

[The Juice]

The Blue Shroom Burger.

2lbs ground chuck 80/20
4 fresh rolls
1lb sliced portibella mushrooms(you will have extra)
1 cup Crumbled blue cheese
1/2 cup woostershire
Salt n pepper
1/2 stick of butter.
4 deli slices(thick) of good quality Swiss
1/4 cup mayo



Bust out your preseasoned cast iron skillet.

Preheat to medium hot and start your mushroom sautée by adding shrooms and butter. At halfway cooked, add 1/2 cup of woostershire. Reduce til thick and dark sauce forms. Remove from heat.


Take blue cheese, put in mixing bowl and mash with fork. Slowly add mayo til mixture is shaggy. You prolly wont use all the mayo. Now beat the piss out of it with a hand blender till velvet smooth.

Form 4 equal patties, salt and pepper to taste.
Wipe out cast iron skillet and get it ash gray hot. Cook burgers to desired doneness. Heap as much mushroom mixture as you can on the burger. Covered with Swiss and steam melt cheese.

Assemble, take a healthy( I use a ice cream scoop) glop of blue cheese and put on top of burger. Enjoy.

Variations: sautée some onions too
Toast bun
Venison burger.

[35Pete]

Attention. Would all persons making patties without ground beef, and calling them "burgers" please remove all references to "burger" from their posts. Thank you.

[The Juice]

Attention. Would all persons making patties without ground beef, and calling them "burgers" please remove all references to "burger" from their posts. Thank you.

C'mon man. To each his own. We all know what we mean.

[kr632]

thick cut bacon
fresh jalapeno
wegmans cayenne/jalapeno cheese(best ever)
ground sirloin
heinz hot and spicy ketchup
egg
salt/pepper
tomato/lettuce
cook bacon (make sure to leave at least 2 strips for on top of each burger)and cut up in small pieces along with the jalapeno(can cook the pepper to lose some of the spice). crumble up cheese.add salt and pepper mix all this and egg with beef. make pattys as big as you like. grill to your liking. when done put on toasted bun with a slice of cheese, 2 strips of bacon, lettuce and tomato and hot and spicy ketchup. goes great with bacon wrapped jalapeno poppers with mango salsa.

if the jalapenos are cooked right you shouldnt have any bathroom problems but if they arent good luck.

[The Juice]

thick cut bacon
fresh jalapeno
wegmans cayenne/jalapeno cheese(best ever)
ground sirloin
heinz hot and spicy ketchup
egg
salt/pepper
tomato/lettuce
cook bacon (make sure to leave at least 2 strips for on top of each burger)and cut up in small pieces along with the jalapeno(can cook the pepper to lose some of the spice). crumble up cheese.add salt and pepper mix all this and egg with beef. make pattys as big as you like. grill to your liking. when done put on toasted bun with a slice of cheese, 2 strips of bacon, lettuce and tomato and hot and spicy ketchup. goes great with bacon wrapped jalapeno poppers with mango salsa.

if the jalapenos are cooked right you shouldnt have any bathroom problems but if they arent good luck.

Sounds very very tasty!

[kr632]

Sounds very very tasty!

thanks! it is pretty damn good. im gonna try it with some mayo and chipotle pepper like you had in the first post

[The Juice]

Try chipotle in adobo. Shake off excess adobo and drop a few in the food processor along with some mayo and pulse til desired consistency is reached. Let stand overnight.