Burger Night (pics)

Joel Ferman

I know some of you **** and moan about my burger recipie..... so don't look at the pics.[p]Minced apple, onion, garlic powder, meat rub, 1.5 slices of minced bacon per patty, touch of rosemary, and a bit of ground pepper.[p]Forsome hi-res pics, go to http://www.thefederalist.com/burgers they are the 800k and up pics.
-Joel[p][p][p][p][p]

Mike McQ

Joel Ferman,
No bitchiemoan from me, sound and look absolutely delish:) A burger variation I will definitely have to try!

Unknown

Mike McQ,

Joel Ferman

Mike McQ,
oops, sorry for the messed up post.
For variation, add a dime sized amount of molasses to one o0r two patties.... it adds a really great sweet taste, and it hold everything together quite well.
-Joel

Toe 49

Joel Ferman,
If you would, could you send the actual recipt to my home email? It's only 7:31 AM here and you already have my mouth watering.......sometimes, in a good way I guess, morning food pictures are hard to handle......hey, at least I know what's for dinner tonight!

Unknown

Hey man, them burgers look awesome. I also like weird variations of burgers. normal is boring, so are resturants.
Thanks for the pictures.

Wise One

Joel Ferman, you misunderstand our complaint. Our compliant is not with your recipes. It's with the fact that you have reached the point in life where you can enjoy the BGE and all the food on it and you're only 21 years old or whatever. Most of us struggled through college eating bologna sandwiches and have only reached this point in life after going through at least ten years (in my case 30 yeaqrs) of eating burned sacrifices to the BBQ gods from our $15 grills because that was all we knew and all we could afford. We're not complaining - we're just envious. :-)

Joel Ferman

<p />Toe 49,
For some reason you email address isn't working for me, so i'll post it here.[p]
Recepie.....
I start with the leanest possible ground beef, and try to make burgers that are approx 4-5 inches in diameter and 1.5-2inches thick. I buy the beef in bulk, so it comes in 4 managable rectangular bricks per package. I take one brick out and cut it into 4 equal sized pieces which make up the correct sized patties. I then take the 4 pieces and do the following to each one, individually.[p]I first sprinkle a pinch of garlic powder on each patty. (I have added small hunks of fresh garlic in the past will excellent results)
I then give 1 twist of white peppercorn shavings (from a small pepper mill) to each patty. (This is optional.... I suggest for the first attempt, don't as the rub of your choice probably includes pepper)
I then take about 1-1.5 teaspoons of minced white onion and put on each patty.
Next I add a small pinch of dried rosemary to each patty.
Then comes 1/2 tablespoon or so of finely chopped apple (preferrably fuji or gala)
I like to apply a nice coating of rub on top of the concoction. (I can't really give you an exact amount here, as I do it differently depending on the type of rub and the people I am cooking for. I have found that Dizzy Pig's Cow Lick rub.... my favorite combo is chicago steak rub mixed with Durkee grill creations "kansas city style" steak seasoning)
I then add around 1.5 slices of minced bacon (thick cut hickory smoked)
This last step is optional, and I recommend only doing it on one of the burgers to try.... I add a dime sized amount of molasses, or honey, just to keep everything together really well, and to sweeten it up a bit.[p]After you have added all of the ingredients work them into the meat (sometime's i'll add a small splash of sake, red wine or soy/terayaki sauce, depending on mood) and make the ground beef into a ball. then place it on a cutting board and form into a smooth cone. Then pick up the cone and turn it over (nose of the cone side down) and press down..... I find this method creates the firmest "hold" of the beef and allows you to flip the burgers, and pull them off the grill easier.[p]I have experimented a lot with this recepie, and it always comes out well. I have a poleynesian style garlic version, a terayaki version, an itallian version, and even a japanese version (with rice). [p]Enjoy!
-Joel Ferman[p][p][p][p][p][p]

Nature Boy

Wise One,
Well, at least one person jumped on Joel purty good the first time he posted the recipe! But I agree with you....definitely a tad bit of envy goin around. He is not even 20 yet. Man. That powderized cheese mac and cheese, and the instant noodles were a staple for me at that age! [p]Our pal Joel is livin' the lap of luxury in beautiful Chico California. Imagine living in the same town as Sierra Nevada Brewery!!! That alone is enough to be envious about![p]Hee
Beers!
Chris

Joel Ferman

Nature Boy,
Sierra Nevada brewery has a great resturant in it as well. If you guys every want some Sierra Nevada paraphenilia, drop me a line..... it is REALLY cheap here. I think our local grocery store sells nice hooded sweatshirts, with pocket and all for around $12.
-Joel

Cornfed

Joel Ferman,[p]Cool. I was in San Francisco for about a week and a half back in June of 2002. I must have drank a thousand Sierra Nevadas and Anchor Steams that week. I was pretty happy for that week and a half...[p]Cornfed