Hamburger ideas?

Unknown

looking for a good hamburger idea. any good recipes out there?

mad max beyond eggdome

burger,
there are tons of them. .. but here is how i do em. .. [p]take 80/20 ground beef (you need that fat!!)...mix in a little of your favorite bbq sauce. ..make nice big 1/2 pound patties... .coat em good with dizzy pig cowlick or ken ston's witchy red rub. ...grillem direct at around 350 degrees. .. it will take them a good 10 minutes per side to get done... DO NOT press on them and squeeze out that good juice!! . . .they taste so good we call them naked burgers, cause we just serve them on the plate with no cheese or ketchup or anything!! (hey you wouldn't put cheese or ketchup on a steak would you?). .. .[p]

Borders

Borders Burgers[p]1/2 lb ground chuck per person
Chopped Broccoli florets
crumbled blue cheese
kosher salt
black pepper
Or your rub[p]Take half of the meat, whether its 1 or 10 pounds, and flatten on a plate. Cover with broccoli and blue cheese. Cover with the other 1/2 of the meat, making a pie, sorta. Cut the pie according to the number of burgers. Form the burgers so the edges are closed and the stuffing is not showing. Season, grill and put a drop of Tabasco on every single bite. My friends demand Borders burgers when thay visit.

Unknown

burger,
The meaty portabella's make an excellent vegetarian alternative to beef burgers.[p]2 portabella mushroom caps
2 tablespoons olive oil
4 slices Swiss cheese
4 hamburger buns
lettuce
tomatoes
Fire up your grill. Place a handful of Our Cherry Chips on the coals.[p]Wash mushroom caps and rub lightly with olive oil, cumin and garlic. Lay the mushroom caps gill side down over high heat. Cook until juices start to drip from the mushroom caps (5 minutes) Turn over and cook 5 minutes longer. Top caps with Swiss cheese and continue grilling until cheese melts. Transfer mushroom caps unto hamburger buns. Season with salt and hot pepper. Add lettuce, tomatoes and other desired condiments.

TRex

<p />burger,[p]Here's how I do mine - pretty simple, but always good.[p]TRex[p]
[ul][li]Eggburgers[/ul]

HolySmokes

TRex,
that looks so good, I'm not sure why you would
wanna mess it up with lettuce! couple of those
and a few beers, dang... that's enough food for
the weekend!
cheers, HS

TRex

HolySmokes,[p]This one was for my wife. I usually don't even use a bun. I eat them like a steak.[p]Naked burgers to ya,[p]TRex

CampCook

burger,
Slow it down, dude....
I do those 1 inch thick burgers at 200 to 225 degrees dome. It takes awhile -- maybe up to an hour. I use lots of smoke and take them off at 155 degrees inteernal on the thermapen (thanks Mollyshark). The beauty is, you can time the finish by cranking up the heat at the end if need be. Slow it down and you will never be sorry -- I gaurantee.
Dave
PS: if you are from Michigan, get out the mayo, toated bun, and sliced olives for the best olive burger in memory.

Tractor

hey camp--
that's the 1st I've heard of cooking burgers so long...but I may give it a try.[p]My method is usually somewhat the opposite. I sear them at a higher temp...something like 650-700, then finish them off around 400-450.[p]I like trying new approaches, though.