NEED BEST BURGER RECIPE

SmokinGuitarPlayer,
first, use 80/20 burger, not the lean stuff. .. mix in a few tablespoons of worchesteshire sauce. .. make big patties (approx 1/3 to 1/2 pound. . .coat the patties with some kosher salt and pepper (or a rub like dizzy cowlick or raising the steaks). .. [p]set you egg up direct at around 300 - 325 degrees (a little longer at lower temps is a good thing). ..stick a piece of wood or some jack daniels chips in the fire. .. .[p]grill the burgers for about 15 minutes per side. .. [p]VERY IMPORTANT. .. . NEVER, EVER, PRESS THEM DOWN WITH A SPATULA!!!! all that does is press the juices out of them and dry them out ... [p]i like them this way so much, i don't even eat them on a bun anymore or with cheese or anything. . . i call 'bignakedhonkinburgers' :-)[p]
[ul][li][url=http:// ]http:// [/url][/ul]

SmokinGuitarPlayer,[p]There is an old trick that may places to eat use...[p]When you are making the patties...put a 1/4" thick slice of
butter in the middle...[p]What this does is....keep the burger from being thicker in the middle..and adds lots of flavor.[p]Now what I like to do is take some butter and let it warm up a little..[p]then I will add some spices to the butter...[p]Like...garlic or fresh dill...[p]Then I mix everything up..and wrap it in plastic wrap and form a log..[p]Put it in the fridge or freezer till it firms back up..[p]Then slice and put in the middle of burgers...[p]MMMmmmm

<p />SmokinGuitarPlayer,[p]No one mentioned adding beer for moisture.....Oops, another secret out of the bag. I have done the butter trick, that is good too. [p]I looked over my burger notes from Egg cooks and came up with this:[p]1/3 to 1/2 lb burgers. Chopped green onion, peppers or mushrooms mixed into meat, optional. Dark beer mixed in for moisture. Regular beer works in a pinch. If mixing in pork for fat & flavor, use 2 parts beef to 1 part pork. Season with sea salt, cracked pepper and garlic powder.[p]I know it is not recommended to eat burger cooked below 155°-160°, but I do. [p]Cooking info
1. 500°-600° direct - cook for 2 minutes, flip and shut vents for 15 or 20 minutes.[p]2. 300°-350° indirect - cook for 20 minutes, turn and cook until 150° which takes 10 to 15 minutes longer.[p]3. 350°-400° raised direct - cook about 10 minutes, turn and cook until 150°. If another 10 minutes goes by, turn one more time.[p]4. 250°-300° raised direct - cook about 45 minutes, no need to turn unless you really want to. Pull off at 150°[p]Sausages on the side recommended. If you have come this far, might as well go all the way.[p]~thirdeye~[p]

Smokin'
heres a recipe I got once from an american
forum.. might even have been the bge forum
I don't remember.
But now I make them this way all the time.
Strange ingredients but very delish!!

32oz ground chuck--heavy on the fat :-)
about 20 crushed salt crackers (1 1/4 cup)
½ cup apple sauce
1½ tsp hot sauce
½ tsp or less- garlic powder
1 pkg onion soup powder mix(about 3 servings)

make patties and grill.
Let me know how you go if you try it one day :-)
I've never had any response other than "WOW GREAT"

best regards
thorsten

SmokinGuitarPlayer,
I'm not allowed to post pics of an onion burger. LOL[p]Mike

JimF,[p]bury[p]howard

icemncmth,
Thanks. I will try that. never thought of that before