Burger recipe?

fusionhq

i have searched, but am looking for some really good ones. Having my parents over Thursday for some burgers and want to impress! Give me your best secrets!!  

Eggcelsior

80/20 beef, red onion, shredded cheddar, candied jalapeños, bacon. Cowlick for seasoning. Mix everything together and go nuts!

blasting

I like Eggcelsior's mixture.  I don't put bacon in the mix, but will be trying it next time.

Lately I've been making them with a dollop of herb infused butter in the middle.  Sort of a departure from a jucy lucy .  Top with some charred onions and whatever else turns you on - all on a toasted garlic butter roll.

The mix:  80/20, salt, pepper, garlic, worchestershire, minced onions, cholula hot sauce

grege345

Fresh ground sirloin salt and pepper cooked indirect to 120. meanwhile cook bacon in cast iron skillet. Remove bacon when crisp. Remove burgers from egg and sear in the bacon grease to finish.

BeerNBBQ

I like to keep it relatively simple. Season salt and Black Pepper.

gamason

Find some ground Bison, a little S&P, cook to desire temp. Absolutely the most flavorful burger I 've ever eaten.

Richard Fl

Beef, Burger, Italian, Hamburger Slices, Mad Max Beyond Eggdome

I was flipping through the channels last night and i guess emeril had a contest for the superbowl where folks sent in recipes for their favorite stuff for the super bowl, and one of the winners was this guy from mississippi making these humongous cheesburgers on long italian loaves. ...damn things looked fantastic (both when the guy did them at home and when emeril made it in his studio). ..i'm not sure about the mint leaves in there, but the rest of it sounded great. .combination of burger, italian sausage, anchovies, garlic, onions, etc. . . .anyway, i'm planning on them for the super bowl now and here is the recipe ... .

INGREDIENTS:

1 tin anchovy fillets

1 package spicy Italian sausage

2 lbs fresh hamburger meat

1/2 cup minced onion

1/2 cup chopped mint leaves

2 cloves garlic, finely minced

1 tsp Italian seasoning

Salt and freshly ground black pepper

Lettuce or spinach, for garnish

Thinly sliced tomato, for garnish

For the Bread:

1 loaf Italian sweet bread or other good Italian bread in classic loaf

3/4 clove garlic, minced

1 small onion, finely minced

1/2 cup olive oil

Salt and freshly ground black pepper

Procedure:

1. Preheat the grill.

2. Smash the anchovies into a paste with the back of your knife or a mortar and pestle. Remove the Italian sausage from its casing and add to a large bowl with the hamburger meat, smashed anchovies, onion, mint, garlic, Italian spice, salt and pepper. Mix all ingredients well.

3. On a clean work surface, or a cutting board covered with plastic wrap, pour out the meat mixture and shape into a flat rectangle approximately the width of the loaf of bread and about 1 inch thick. Cook's note: You can make the rectangle a bit larger than the loaf of bread since the meat will shrink slightly during cooking.

4. Cut the flattened hamburger in half, making 2 large patties for grilling. Place the patties on the preheated grill and cook until the ground meat reaches an internal temperature of 155 degrees F.

5. To prepare the bread, first saute the garlic cloves and minced onion in olive oil until they soften, about 3 to 5 minutes. Season with salt and pepper. Cut the loaf in half horizontally through the center to create 2 long pieces, top and bottom halves of the loaf. Paint the inside of each piece of bread with the oil mixture, coating them well. Remove the burgers from the heat and hold on a covered plate. Place the 2 bread halves on the coals, painted side down, to toast.

6. To serve, place the burger patties on half of the toasted bread, add the lettuce and tomato slices, if using, and then top with the other half of the bread and cut into 1- to 2-inch slices.

Recipe Type: Beef, Main Dish, Sandwich

Source

Author: Ben Marascalco

Source: BGE Forum, Mad Max Beyond Eggdome, 2007/02/02

Author Notes

Emeril Live  Emeril's Football Contest

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OR if you just want a meat seasoning

Seasoning, Hamburger, Fiddruckers

For 25 years Fuddruckers has been serving up huge, cooked-when-ordered beef patties on freshly baked buns. The rest is up to you, as you decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered up at the toppings bar. Because of this garnishing freedom everyones hamburger is different, yet the company claims these are "The Worlds Greatest Hamburgers." So what makes them so good? Fuddruckers proudly boasts that it uses only 100% USDA choice, aged ground beef. But what Fuddruckers won't tell you is exactly what secret ingredients make up the delicious burger seasoning used on each of those patties, and that's what really makes these burgers special. So, after analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple clone which you can now mix up at home in a flash, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties as they grill, then snag yourself some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and in no time you'll have a great hamburger burger clone that tastes just like those served at the more than 230 Fuddruckers joints.

INGREDIENTS:

2 tsp paprika

1 1/2 tsp ground black pepper

1 1/4 tsp salt

1/2 tsp dark brown sugar

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground cayenne pepper

PROCEDURE:

1. Combine all ingredients in a small bowl. Sprinkle on hamburger patties before cooking.

Yield: Makes 2 tablespoons.

Source

Author: "Top Secret Restaurant Recipes " by Todd Wilbur.

Source: Top Secret Recipes, 2012/08/30

jtcBoynton

Here is a classic from David Rosengarten:

6 pounds Beef - neck bones, boned. Yields 24 ounces of meat
¾ pound Beef - boneless bottom chuck
¾ pound Beef - Sirloin
¾ pound Beef - Short Ribs, boned. Yields 6 ounces of meat
6 ounces Beef - Filet Mignon
as needed Beef - fat or suet, to make up 20-25% of total

1.  Grind meat using 3/8 inch die on grinder. Use 1" strips. Blend meat as grinding. Add fat to leaner meats as needed to make total fat content about 20-25%.

2. Double grind.

3. Shape 5 ounce portions into patties, just enough to hold together. Be gentle.

4.  Griddle cook (or cast iron frying pan).

Yield: 12 burgers

Even if the taste doesn't impress, the custom blending and your efforts should.

fishlessman

replace the burger with a 3/4 inch slice of seared beef tenderloin mucho bettah. toasted bulkie roll, melted sliced cheddar, slice tomato, condiment of choice, lettuce on the side, a good beer, paperplates, napkins

Zmokin

I never presume to know what others want on their burgers, e.g. I hate raw tomatoes & raw onions, but many consider them essential for a burger.

I like the recommendations of grinding your own meat.  I like to use short ribs.
Then I make a nice buffet spread of a wide assortment of veggie toppings and condiments.

Have a variety of cheeses and ask your guests what type of cheese they want on their patty.

My personal ideal burger has Swiss cheese on it.  Then I like Thousand Island dressing on one bun with some added sweet relish.  the other bun I alternate between A-1 steak sauce, a good BBQ sauce, or just ketchup & mustard.  This bun 1/2 gets dill pickles on it.  I then add lettuce and voila.  At restaurants, sometimes I will order burgers with sauteed onions and/or sauteed mushrooms on it, but as my other family members don't want those, I rarely go to the effort of making them when making burgers at home, but if I was throwing a party with a number of guests, I might add them to the buffet line.

Theophan

Everybody has different tastes, so you'd better try out whatever you're thinking about before the day you're company comes.  Buffalo, for example, tends to be lean, and lean tends to be dry, dry, dry unless you cook it rare, which many people think is dangerous with ground meat.  Maybe if you buy some buffalo chuck and grind it yourself the same day you cook it, and cooking it medium rare to rare, that would be the best of both worlds!

I often like caramelized onions on top of burgers, by which I mean onions very slowly cooked in a skillet until they are very brown.  One recipe that was good has you pour in a beer (in a couple of onions) after they're partly brown, with a tiny bit of brown sugar, slowly boil off the beer and continue browning.  Really good.

For the burger itself, I have really enjoyed finely mincing some heavily smoked bacon and mixing it in with the meat.  Many here have recommended grinding your own meat, using a mix of beef short ribs and brisket, and I bet that's really, really good, but I haven't tried it, yet.  The better the meat, the more I'd lean toward just salt and pepper for seasoning.

Tell us what you finally decided, and how it went!

Adrock

Saw a Bobby Flay grilling episode once and have been making his recipe ever since.  80/20 ground sirloin.  Form into a pattie.  Make small indentation with thumbs to encourage a flatter burger while it grills.  Apply liberal amount of salt and pepper to outside of burger.  Grill to preferred doneness.  Apply 2 slices of american cheese right before you pull to get them nice and melty.  Place between a soft bun.  Enjoy with Ketchup.  You wont go back.  The rest is just noise.

itsmce

My basic for BOJBs (Big Ol' Juicy Burgers) is: 80/20 ground chuck, Lipton's onion soup mix, worchestershire sauce.  Top cooked burgers with some caramelized onions, maybe a strip or two of bacon, a little BBQ sauce...good eats!

YEMTrey

fusionhq

Thanks for all the recommendations guys!! I think I am going to go with a mix of Worcestershire, hot sauce, garlic, onion, and cowlick on top.  Also can't forget the secret ingredient, an egg or two mixed in.  Making nice thick burgers, cooked to a medium/medium rare...I will also be grilling these to start, then into cast iron with bacon grease.  Served with raw red onion, tomatoes and lettuce..the old fashion way.  American Cheese and bacon melted on top.  Pics and full stomachs to follow.

northGAcock

Has anyone tried the McCormick Worcestershire Pub Burger seasoning? It appears to be a Montreal with Worcestershire flavor....but have not had a chance to try it.

Theophan

fusionhq said:

... Also can't forget the secret ingredient, an egg or two mixed in...

I've heard of mixing eggs in burgers, but especially when adding bread crumbs as well.  I've never tried it, so I don't know I wouldn't have liked it, but I'm curious.  Why do you add the eggs (without bread crumbs), and how does it change the burgers?

Thanks!

Theo

fusionhq

I tried it on rec. from a friend, as he swears is keeps them super juicy....and they were definitely more juicy than the ones I did a week later with no eggs.  This is my third time, so we'll see!

fusionhq

Nommmmm!! 

setdahook

80/20 beef season with onion soup mix Worcester  stone grond mustard cheddar  make patties then lowries seasoning salt. Place on cats iron along with sliced onion once flipped put onion on patties and a small ton of cheese will get melty and crispy cheese.  Delicous goodness on a grilled bun

YukonRon

I use ground chuck, 80-20, and two eggs. I work it all together and in the process I add Creole, garlic, onion, black pepper, and sea salt. I use thick slices of havarti  for the melt, serve on soft cheap buns that absorb the juices.
lettuce, tomatoes, bacon, caramelized onion, pickles, mustard, ketchup and mayo are made available for the toppings.
Killer every time.

Theophan

fusionhq said:

I tried it on rec. from a friend, as he swears is keeps them super juicy....and they were definitely more juicy than the ones I did a week later with no eggs.  This is my third time, so we'll see!

Interesting!  It's never sounded good to me, but maybe I'll have to give it a try and see.  Thanks for the info!

Theo

jonnymack

setdahook said:

80/20 beef season with onion soup mix Worcester  stone grond mustard cheddar  make patties then lowries seasoning salt. Place on cats iron along with sliced onion once flipped put onion on patties and a small ton of cheese will get melty and crispy cheese.  Delicous goodness on a grilled bun

I'm pretty close to this, need to make a couple edits to my plan and make it match, this sounds right up my alley.