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Just a burger

ryantt
ryantt Posts: 2,546
edited February 2020 in EggHead Forum

You know sometimes you just need a good burger!!! Nothing fancy or over the top, just a burger.  

That’s what I was craving the other day...partly because of @unoriginalusername posting the smash burger... so we fired up the grill and tossed a few patties on the grill.  They were just a simple 80/20 blend from our local butcher, seasoned with BBQ Bob's Hav'N a BBQ: 7 Bones Beef Rub 

Got the grill rolling along at 550 and tried to get some good looking marks...

Any who, how do you like your burgers?  Smashed or regular? What do you like to top them with?




XL BGE, KJ classic, Joe Jr, UDS x2 


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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    This is just me, but 90/10 ~5/8" thick, seasoned on the outside cooked medium rare.
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    That looks fantastic to me. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • kl8ton
    kl8ton Posts: 5,907
    Looks great!  Just did some 90/10 burgers on the MM. We mixed in minced garlic,  garlic powder,  cayenne pepper,  pepper, and salt to the patties. The mini max was full at 8 patties. No pic.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • EggNorth
    EggNorth Posts: 1,535
    Your burger looks great.  I mix chopped onion in with the meat for regular and grill direct.  I also cook smashed for some of the crew so it’s a full production with both Eggs going for burger day.  Salt and Pepper.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • lousubcap
    lousubcap Posts: 34,440
    Great looking burger.  Congrats.
    I'm partial to the 80/20 then mixed with some worcestershire, diced habanero and onion.  Topped with an over easy fried egg.  Add a slice of cheese if wanting to load it up.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Amish_BBQ
    Amish_BBQ Posts: 3
    Plus one on the 90/10 hamburger from the local butcher. Contrary to poplar opinion, I have no issues with dry burgers. Simply cook them a little slower over medium heat. Of course cooking on the BGE is not a recipe for dry meat.
    XL BGE with Woo Ring and Adjustable Rig, Weber Performer with SNS, Weber Smokey Joe, Weber Genesis Silver Gasser (not used since 2014), and a Zentro Fire Pit with SS Grate and Hanging Kettle for real wood fire cooking.
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  • ryantt
    ryantt Posts: 2,546
    @Amish_BBQ are you located in Oh or PA? 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • nolaegghead
    nolaegghead Posts: 42,109
    I don't think 90/10 is dry at all if you cook them the way god intended - rare medium rare.
    ______________________________________________
    I love lamp..
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  • NDG
    NDG Posts: 2,432
    edited February 2020
    For me, SMASH !!!   Rare and medium rare burgers gross me out . . Unless I am grinding my own meat then mayyyyybe. 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • ewyllins
    ewyllins Posts: 461
    on point
    O-Town, FL

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  • Smolder
    Smolder Posts: 104
    Definitely on the 80/20 side when it comes to burgers. There's no beating that carmelized fat when cooked on the grill.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    Just like you did them, top with lettuce, tomato, guacamole, bacon, bbq sauce and french's fried onions on a pretzel bun

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • PoppasGrill
    PoppasGrill Posts: 364
    80/20- med rare (2mins a side direct at 500)
    top with blue cheese crumbles
    sliced pickles , mustard , sometimes miracle whip
    on an onion roll
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