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    Best Burger?

    Posts: 3,923
    in EggHead Forum
    Got 1# of 80/20 for a burger on the grill and I'm looking for something different.  My usual is bring up to room temp and a generous dusting of Cow Lick.  Thanx for any ideas!!~~
     
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    • Posts: 12,136
      I would go to Google and search hamburgers under the images tab. Many of them take you to links on how they were cooked.
      I do this all the time for ideas.
      Thank you,
      Darian

      Galveston Texas
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    • Posts: 3,932
      edited June 2017

      Smash burgers are always a win.  Also I'm pretty fond of using fish sauce, check a recipe out here https://griffinsgrub.wordpress.com/2014/05/29/elevate-your-burger-this-summer/

      XL & MM BGE, 36" Blackstone - Newport News, VA
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    • Posts: 367
      Fish Sauce - Salt - Pepper

      That is all.

      Hope you enjoy & let us know what you come up with
      [Insert clever signature line here]
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    • Posts: 33,819
      on the egg, i salt, form large but thinner patties, partially freeze, then cook 450 to 500 and flip once. some char but still pink.  best burger ive had lately was pepperjack, light squeeze sriraka sauce, avacado guac, pico, sriraka mayo on a bulkie
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 2,546
      I'm in the keep it simple camp with my burgers.  Cook 500ish and season with  lowery's seasoned salt, pepper, and a hint of ghost pepper powde


      XL BGE, KJ classic, Joe Jr, UDS x2 


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    • Posts: 3,901
      I do simple as well - salt n pepper

      i like to cook mine indirect they keep their form better that way

      its worth buying the fancy cheese at the store too. 

      Brown some onions in butter for extra goodness
      “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
      Coach Finstock Teen Wolf
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    • Posts: 226
      Grind your own...Sirloin, Chuck, Ribeye even parts and smash them! http://eggheadforum.com/discussion/1204333/smash-burgers-pics-show-it-all/p1 
      LBGE
      Zionsville, IN
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    • Posts: 14,831
      My favorite burger is a smashburger with a condiment (on both halves of a toasted bun) consisting of about a tablespoon of mayo, 1/2 tsp of Dijon and some chopped chives. Probably more than that, but that's about the right proportion (I never measure).

      Make the smashburger with 80/20 beef and season with either s&p OR Montreal Steak Seasoning OR a Gordon Ramsay beef seasoning blend I found online. It calls for Aleppo pepper, good luck with that - I used 1 tsp ea cayenne+paprika as a sub.   

      Top the burger with a healthy amount of caramelized onion and cheese of choice (Swiss or American for me).

      That's it... beef, seasoning, onion, cheese and mayo/mustard/chives. The mayo stuff seals the deal - awesome on a burger!

      Serve with "moist towelettes" though - it's juicy!!

      Tried fish sauce a couple of times. Couldn't tell the difference so I don't bother.

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 19,718
      My wife makes us use 10/90 most of the time. But for the best burgers grind up brisket and make them.
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 2,490
      Smoke indirect at 250-300F for 45 min to 1.5 hr turning midway thru cooking time (depending on thickness) and youll never look back

      Got the idea from Smoke and Spice cookbook and this is a wow factor crowd pleaser way to make burgers

      Rub is whatever you want, i usually do just salt n peppa
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    • Posts: 17,125
      I have a shaker I keep with SPOG. I use that and some Tony's.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 33,819
      not one juicy lucy or onion burger mentioned, those used to be huge on this forum
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 19,718
      edited June 2017
      fishlessman said:
      not one juicy lucy or onion burger mentioned, those used to be huge on this forum

      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 33,819

      Image result for onion burger fishlessman
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 6,659
      I'm a SPOG (salt, pepper, onion, garlic) fan. Dare I say it, sometimes I like lipton onion soup mix and a splash on Worcestershire sauce mixed in
      ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
      XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
      Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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