Favorite Burger Recipes?

HofstraJet · February 6

Looking for your favorite burger recipes for regular non-smash burgers. Thanks!

RRP · February 6

There's a local family restaurant in town named Gebby's. It's a homey place with a quirk in that it only operates one shift per day. It opens at 6:00 AM and closes 8 hours later at 2:00 PM. Something I love from there is called a Gebby Burger. I finally decided this isn't rocket science and I'm now duplicating them at home on my BGE.

Starting with a 1/3# patty of 80/20 I wet it with Worcestershire, then sprinkle on Dizzy Pig's Cow Lick Steak Rub and some garlic salt.

Egg for 4/4/2 at 400°

During the last 2 minutes I add a stack of cheeses consisting of 1 slice each of American, Swiss and hot pepper. Top with grilled onions and dill pickle slices.

That is one yummy sandwich!!! The blend of cheeses may sound quirky but it works!

Hail to the Gebby Burger!!!

OhioEgger · February 7

I'm getting partial to the Oklahoma onion burger.

Sweet onion (cut paper thin on mandoline)

⅓ lb hamburger balls

Smash on griddle

Salt & pepper

onions on top

Flip over when browning on edges

More salt & pepper

Bun on top to warm

Remove top of bun

Cheese on meat, cover with bottom of bun

Flip over on plate, cover with bun top

https://www.youtube.com/watch?v=Kg-WxNsAC_U

WeberWho · February 7

Ground up brisket trimmings will give you a good foundation for a great burger.

Corv · February 8

Pretty basic....

1/3 lb. Wagu beef balls to start.

Cast iron or carbon steel pan or griddle, at least at 500 F, hotter is better. Have the heat all the way high.

Smash the balls of meat.

Cook until the top is oozing fat.

Flip. Gently press down, don't smash it, just get decent contact with the pan or griddle. Add a slice of cheese.

Reduce the heat to medium low. Toast the inside of the bun, both halves. Remove, place a slice of cheese on the lower bun.

When the burger's internal temp is 160 F to 165 F, remove and place in the cheese slice on the bun. This sounds way too hot, but the fat's got to melt to make the burger dripping juicy and the crust crisp.

The burger now has cheese on both sides. The lower cheese will generally melt from the burgers and the bun's heat.

Top with the other half of the bun and enjoy.

Stormbringer · February 8

Jucy (or Juicy) Lucy burgers https://thecooksdigest.com/2018/08/24/jucy-lucy-burgers/ ... I did cook them smashed but you can do them non-smashed.

fishlessman · February 8

Those onion burgers mentioned

that and filledmignon sliced 3/4thick served as a burger

Favorite Burger Recipes?

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