Burgers

Dave

Hey Gang:[p]Could someone tell me the best receipe for GREAT burgers? I know that everyone says to use ground chuck, but what other ingredients seem to taste the best? Also about how long per side & what temp?[p] Dave

char buddy

Dave,[p]I once tried this recipe for hamburgers. I got my butcher to do the mix and if you were to give me a blind taste test comparing this burger and a generic burger using only chuck grade gound meat from any supermarket, I would probably flunk the test. [p]The big difference for me is burgers made on the BGE versus burgers not made on the BGE. [p]Other guys should chime in soon with the really good stuff - cheeses hidden in the middle. [p] * [p] Hamburgers[p]Recipe By : David Rosengarten
Serving Size : 12 Preparation Time :0:00[p] Amount Measure Ingredient -- Preparation Method

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24 ounces Meat from chuck neck bones
(you will need abt 6 lbs of bones)
12 ounces Bottom chuck, boneles
12 ounces Sirloin, boneless
6 ounces Meat from short ribs
(you will need abt 3/4 lb short ribs)
6 ounces Filet mignon
Beef fat -- as needed
Salt -- to taste
Freshly-ground black pepper -- to taste[p] Cut the meat into long chunks about 1 1/2-inch wide. Visually inspect the chunks; if they appear to have less than 20 to 25 percent fat, mix them with strips of beef fat (described "braiding" technique). Season well with salt and pepper.
In a meat grinder, grind together the boneless meats through a large grinding blade (with holes of 3/8-inch). Grind again. Loosely shape into 12 hamburgers.
If cooking indoors, heat a large, heavy skillet over high heat. Add 2 ounces of beef suet and let it melt. Add six burgers to the skillet if they fit without crowding. Cook about 4 minutes on each side for rare burgers, or longer if desired. Repeat in the same beef suet with the remaining six burgers.
This recipe yields 12 hamburgers.[p]

TRex

Dave,[p]I usually keep them simple. I buy ground chuck, as you mentioned, and season with Dizzy Cow Lick and a splash or Worchestshire. I usually make patties that are 3/4" to 1" thick, and grill at 500 degrees for about 5 1/2 mins per side.[p]Here's a little tip I learned after having several of these fatty patties break apart on me on a hot grill. Before cooking, I put the patties in the fridge for about 10 to 15 minutes, which makes them just firm enough so that they stay together on the grill. Rubbing down the grill surface with olive oil before cooking helps too.[p]Have fun![p]TRex

Dave

char buddy,[p]Thanks Guys!!!![p] Dave

Car Wash Mike

Dave, Well, I doubt it is the best reccipe ever but, I mix very finely chopped onions and BBQ sauce in my ground chuck. Then grill as normal.[p]CWM[p]

MrTGT

Dave,
try Skeen Burgers, I posted the receipe yesterday on the forum. They are very Good !