Help with Hamburger

carpetman

Everyone has that 1 friend that always has something to say about your food (although they can't grill). Well that friend is coming over tomorrow. I need a "Kick-Ass" Burger recipe. Any ideas would be appreciated.

Car Wash Mike

Minced onions, Worchestershire sauce, A sweet bbq sauce and fried bacon. Depends on how many burgers. About a tbls of wor. and 1 of bbq sauce per lb. Maybe go 2 on the sauce.







The aroma of the onions and bbq sauce are great. I would ask him to do better. :evil:

I'm sure there will be others.

Mike

BENTE

that sounds great mike i think i may try it in the future but i am really trying not to eat burgers much.... but i did notice that you do the same thing i do and poke a hole in it... thats great except for that friend who says "we having meat doughnuts" dumba55!!

lowercasebill

some one posted a pic of a happy face made out of onion pieces stuck in a hamburger. hopefully some will read and post it and i will look for it. sounds like the perfect thing for your friend.

carpetman

I can't see your pictures, but the recipe sounds great. I might do a trial run this evening.

Car Wash Mike

I forgot to resize. :ohmy:
Try again. They always appear on Classic view.
Mike

Car Wash Mike

And he cooks you WHAT? :laugh:

Mike

carpetman

That would be about twice a year - When I invite myself. Usually I do the grilling

carpetman

Tried both views - No pictures. I can see them sometimes and sometimes not! Frustrating I might add. :evil:

TRex

This is the "old-school" Car Wash Mike method, with a twist.



Good luck,

TRex

Little Steven

Carpetman,

Try going to home click forums and don't click wide view.

Steve

Unknown

Best burger I have ever eaten and there's an In and Out joint right down the street,supposedly the best in the country.Well maybe it used to be.Start with 80/20 burger,90/10 is no good,make approx 1/2 lb patties I mix in a little Webers Chicago Steak rub,coat with Frenches yellow mustard put more Chicago steak rub.I letr them set in the fridge for an hour or so.Cook direct on raised grate @ 450F 5 min per side ,don't smash the juice out of them, close both vents for 10 min.They are the best.
If he asks for ketchup or mustard just go ahead and shoot him cause there is no hope.

Jim

carpetman

Thaks for the eggcellent advise. I will try these and No Ketcup or Mustard.

TXTriker

CWM and Bente,

What does the hole in the center do and is it all the way through? Let the juice out the bottom or give it a place to collect?

Car Wash Mike

It keeps the burger from swelling up in the middle. Basically cooking it more consistently. Yes all the way threw.

Mike

Car Wash Mike

It keeps the burger from swelling up in the middle. Basically cooking it more consistently. Yes all the way threw.

Mike

Grandpas Grub

Thanks for your post, brought back something from the grillin days.

Haven't done these for a long time. These are for taste & and they are not diet.

Get the ground with as much fat as you can find, don't exceed 35%.

Add worcestershire a good amount to the ground. If you want fat burgers then make your patties about 1/2 " over the size of your buns and about 1/4 to 3/8" thick (you will need 2 for each burger.

Season each pattie both sides in this order S&P, onion powder, garlic powder, very light cumin (out sides only) and a lot of paprika. If you want a little heat then add some red peper flakes to the inside of one pattie per burger. (grind up the flakes to make them smaller). You could also use some cayenne. (I don't like both unless it is real light) If you don't like some of the types of seasoning, leave it out.

Get 1 or 2 of your favorite cheeses (glue cheese works great here). put the grated cheese or blue chese in one pattie for each burger keeping inside the edge by about 1/2" Put the top pattie. Carefully make a good seal arount the top & bottom pattie.

Final form your patty leaving a small indent (top and bottom) in the center moving outward to the edge of the pattie.

You are ready to cook. One could TRex style this but you would have to be careful. If timid then grate temp of about 350° and begin cooking. Watch for flare up as there is a lot fo fat in the meat. Each side of the burger is not all that thick so cooking really isn't all that long of a process.

Don't press the burgers as all that moisture is just waiting to be devoured. I cook mine medium rare to a light medium.

Have ready anything else you want to dress up the burger with and some napkins.

We use a mix of mayo and mustard (a yellowish color) mix. Sometimes we add sourcream to mayo ( pretty good white sauce). A1, Heinz 57 just about anything.

The flavor is inside the burger so don't dround them.

Great burders .. Enjoy

GG

carpetman

That was perfect. Lessons learned are great. Thanks

fishlessman

this is more of a meatloaf recipe for sandwiches. i wouldnt use the ground chicken again as i like it a little more towards medium
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