Gonna do some burgers tonight....

WessB

I usually like to add just a touch of garlic salt and onion powder to my ground beef when making the patties..to leave all the flavor of the burger itself....what are your different ideas/techniques for the best burgers????? Just a topic for conversation !!!!!![p]Wess

YB

WessB,
I like garlic powder and Yoshida's Gourmet sauce on my burgers.
Larry

Cornfed

WessB,[p]I'm a huge fan of the pepper encrusted burger technique published here by, I think, JSlot (I think this is in the recipe section). Basically, form your patties, add some kosher salt, then grind one ton of black pepper to completely cover the patties (basically, you want to add enough that people watching might think you're kidding around and adding so much pepper just to be silly).[p]I like to grill mine in the 500* range flipping only once. I usually go by look/feel to determine when to flip. As for toppings, I usually go for chopped onion, tomatoes, a good pickle, a little lettuce, maybe some ketchup or Q sauce, and a good blue veined cheese.[p]No burgers for me tonight; gotta go to school...[p]Later,
Cornfed

Nature Boy

Cornfed,
I agree. Put on that Silly Pepper Hat and go to town. The mo...the betta. And a thin coating of kosher salt just before cooking. Throw in a bunch of Grains of Paradise and you could really be onto sumthin.[p]I enjoy a good mustard slather sometimes when I want 'em crusty and a tad tangy. I like a layer of Shakes Q sauce covered by cheese to melt during the dwell. Some fresh 'maters from the garden and a layer o' lettuce and business has begun.[p]Enjoy your studies.
NB[p]BTW, I did the wings I was craving for lunch. I used the Bone Suckin Sauce, and found it to be overly sweet...though tasty it was lacking something. Maybe I expected more after hearing rave reviews. Had no problem eating them all though!!

Unknown

WessB,[p]The Penzeys catalog a couple of months back had a good recipe for "cajun stufed burgers". I don't have the recipe with me, but here's what I remember:[p]1) mix a cajun spice/rub into the hamburger
2) make patties that are 1/2 the thickness that you desire (you'll use 2 per burger)
3)mix chopped onion, mushrooms, bell pepper and grated cheese together in a bowl.
4) put about 1TB of mixture into center of 1/2 of the patties.
5) top patty/mixture with remaining patty and crimp the edges to hold the insides in
6) Grill 'em![p]I have tried these 3-4 times and they're pretty good. The last couple of times, I have sauted the onions, mushrooms and peppers. I like 'em better this way.[p]I can get the original recipe and post it, if you need it.[p]Hope this helps,
Kevin

sprinter

WessB,[p]By far the favorite around my house is Blackened Blue Burgers. Make the patties as normal, then put a good shake of blackening seasoning on the burgers and cook them as usual. I cook mine about 325-350 until done. Just before I take them off I put a big pile of blue cheese on them and let it melt a bit. Take them off, serve with red onions and the rest of the burger fixins. Never had any complaints after serving them here or for friends.[p]Troy

Cornfed

Nature Boy,[p]I like the Bone Suckin' Hot BBQ Sauce, but never tried it on wings... I was craving buffalo wings on Sunday and I did some with that simple buffalo wing sauce I've talked about before. Basically, a butter/flour roux, then add a lot of Frank's Red Hot (or other basic hot sauce), some garlic/herbs if you want, and simmer for about 20 minutes. I also like to add a few drops of some super hot element (like Dave's Insanity or real habanero peppers).[p]For the wings, I like to dip them into seasoned flour and some egg and grill direct until done. Once done, I put the sauce and wings in a big bag or tupperware, shake for a few minutes until coated with sauce, serve, and enjoy![p]Later,
Cornfed

Cornfed

Cornfed,[p]Minor detail, and not totally necessary, but I also like to add a little vinegar to the simmering sauce for a little extra bite. I originally found this basic recipe, sans the uber hot sauce and herbs, somewhere on foodtv.com.[p]Later,
Cornfed

JJ

WessB,
Stuffed bleu cheese burgers.

RhumAndJerk

WessB,
I made some last night with Miso, Mirin and soy sauce. I mixed the indgredients together and and did a quick marinade. I grilled them quick 3/3/3. They came out better than expected. The kids even ate more than their share.[p]RhumAndJerk

Spin

WessB,[p]This makes a good basic burger that can be enjoyed as is or works well as the base for further enhancement.[p]1 Pound Chuck Roast, chili ground
1 Medium Yellow Onion, diced fine
1/2 Teaspoon Caraway Seeds
1/8 Teaspoon Fennel Seed, crushed
1 Tablespoon A-1® Steak Sauce
1 Large Egg
2 Teaspoon Black Pepper, freshly ground
1 Teaspoon Kosher Salt[p]Spin

WessB

JJ,
LOL...I heard in my mind you saying almost eggsactly that when I made the post....I`m personally not a big blue cheese fan...and trust me I LOVE cheese...
Thanks..[p]Wess

JJ

WessB,
That method will work with any of your favorite cheese(s). I have done it with cheddar, muenster, chavrie, feta, monterey jack and others. Enjoy

Tim M

Cornfed,[p]
I agree! I grind pepper until I hear the all too familiar, "Are you really going to eat that" comment. I use sea salt and pepper. Sear until black and add roasted peppers. Dang, drooling on my keyboard..................[p]I gotta get one of those electric pepper grinders!!!!![p]Tim