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How to do Burgers

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Eggscriber
Eggscriber Posts: 276
edited November -1 in EggHead Forum
Hi Forum,
I am having twenty people over for a bbq tomorrow.
I am going to be making breasts and burgers. I was going to make some 1/3 to 1/2 pound burgers.
I was wondering how everyone makes burgers. Any special rubs, tips, etc.? Thanks!
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  • porterhouse64
    porterhouse64 Posts: 164
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    Here is my preferred method.

    I always mix only 1 lb, even when doing 5 pounds of burgers.

    80/20 ground chuck

    1/2 pound patties for big eaters
    1/3 pound patties for small eaters

    Details per pound.

    *Add 1 pack of Lipton Onion soup mix (I prefer golden onion)
    *Lots of Worcestershire sauce (about 1 ounce) I like for most of the meat to get "stained" with the Worcestershire sauce
    *1 heaping teaspoon of your favorite rub.

    Mix well and form into about 5 inch diameter patties.

    Grill direct heat.

    Cheese and bacon are optional.

    After trying these burgers most people decline any other condiments.
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  • Eggscriber
    Eggscriber Posts: 276
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    Thanks for the recipe!
    What temp do you use??
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  • porterhouse64
    porterhouse64 Posts: 164
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    350-400 degrees
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