Members Crunchtime Posted July 8, 2012 Members Share Posted July 8, 2012 I am having a cookout tomorrow and want the burgers to pop. Looking for a new recipe. Right now I'm leaning towards a 2 parts ground beef to 1 part ground pork combo. Not sure on the perfect seasoning. What do you do when you want kick ass burgers. Thanks Link to comment Share on other sites More sharing options...
Members Ovid9 Posted July 8, 2012 Members Share Posted July 8, 2012 On the 4th I just did some 50/50 beef-bison burgers with some finely chopped onions and a bit of garlic powder mixed in. Nothing fancy, but damn did they taste good. Throw a slice of cheese on just a bit before its done so it melts to perfection..... tasty. Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 8, 2012 Members Share Posted July 8, 2012 1lb Ground Bison (chuck is all we can get here) 1lb Ground Beef 70/30 (higher fat to equal out the lean Bison) 1 egg 2 tbsp Brown sugar 2 tbsp Worcester Sauce 1/2 tbsp sea salt (NOT iodized table salt) 1/2 tbsp fresh ground black pepper 1/4cup grated Parmesan cheese Italian breadcrumbs to get material to usable consistency edit: and a dash of Cavenders seasoning. Makes 5 or 6 patties. Cook over lump charcoal. Toast buns. On cooler part of grill, cover patties with Muenster cheese while buns toast. Link to comment Share on other sites More sharing options...
Members Crunchtime Posted July 8, 2012 Author Members Share Posted July 8, 2012 1lb Ground Bison (chuck is all we can get here) 1lb Ground Beef 70/30 (higher fat to equal out the lean Bison) 1 egg 2 tbsp Brown sugar 2 tbsp Worcester Sauce 1/2 tbsp sea salt (NOT iodized table salt) 1/2 tbsp fresh ground black pepper 1/4cup grated Parmesan cheese Italian breadcrumbs to get material to usable consistency Makes 5 or 6 patties. Cook over lump charcoal. Toast buns. On cooler part of grill, cover patties with Muenster cheese while buns toast. Sounds good. I may try these seasons with my pork and beef combo. Don't have any buffalo on hand and want to use up what I got. Link to comment Share on other sites More sharing options...
Members Ovid9 Posted July 8, 2012 Members Share Posted July 8, 2012 That sounds really tasty Abstract! I'll give that a go next time we decide to get Bison. Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 8, 2012 Members Share Posted July 8, 2012 That sounds really tasty Abstract! I'll give that a go next time we decide to get Bison. It works really well with just 1.5-2lbs 80-20 too. Don't forget the Cavenders. Link to comment Share on other sites More sharing options...
Members Ovid9 Posted July 8, 2012 Members Share Posted July 8, 2012 It works really well with just 1.5-2lbs 80-20 too. Don't forget the Cavenders. What is Cavenders? (Kept reading it as "cadavers" and was a bit out. Link to comment Share on other sites More sharing options...
Members cscbo1 Posted July 8, 2012 Members Share Posted July 8, 2012 I usually just add Kosher salt (Course) and cracked black pepper, maybe some minced garlic or powdered garlic. If I want to make them zestier, I use a packet of Ranch mix to 1 lb of burger. The Lipton mixes are good too. ...oh, and don't overcook them or you'll end up with burger jerky on a bun Link to comment Share on other sites More sharing options...
Members dicky sofa Posted July 8, 2012 Members Share Posted July 8, 2012 I like to add sausage to my beef/pork mix... Link to comment Share on other sites More sharing options...
Members Inspector 71 Posted July 8, 2012 Members Share Posted July 8, 2012 Ground beef mixed with blue cheese and mini pepperoni cubes Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 8, 2012 Members Share Posted July 8, 2012 Available at Walmart Link to comment Share on other sites More sharing options...
Members EdgeOfDarkness Posted July 8, 2012 Members Share Posted July 8, 2012 I like to hide boogers in one patty. Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 8, 2012 Members Share Posted July 8, 2012 I like to hide boogers in one patty. *Not eating burgers at Edges house* Link to comment Share on other sites More sharing options...
Members Ovid9 Posted July 8, 2012 Members Share Posted July 8, 2012 Available at Walmart I'll have to snag some of that stuff. Thanks! Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 8, 2012 Members Share Posted July 8, 2012 I'll have to snag some of that stuff. Thanks! Also works extremely well as a Salmon seasoning. Sprinkle liberally over filet before smoking. Eat with wheat crackers and cream cheese. Link to comment Share on other sites More sharing options...
Members Crunchtime Posted July 8, 2012 Author Members Share Posted July 8, 2012 I like to hide boogers in one patty. Of course, this goes without saying. Just don't forget which is the booger burger. Also, before adding boogers, I like to cup my balls with the patty and just enjoy the cool meatiness. Link to comment Share on other sites More sharing options...
Members FearTheVoices Posted July 8, 2012 Members Share Posted July 8, 2012 I have been putting this stuff on everything lately.. Extremely good, load it up on some corn on the cob also and its lovely http://www.amazon.com/Bone-Suckin-Sauce-Rib-Rub/dp/B003DSRCNE/ref=sr_1_3?ie=UTF8&qid=1341784473&sr=8-3&keywords=bbq+rub Link to comment Share on other sites More sharing options...
Members NeloAngelo Posted July 8, 2012 Members Share Posted July 8, 2012 What do you do when you want kick ass burgers. i marinade the meat in worscestershire, olive oil, ital;ian dressing, and pepper. sometimes sriracha too.if i didn't make em myself with garlic and onion, i use powders. oh and montreal steak seasoning. wait, i use oil and dressing on my steaks, not burgers. Link to comment Share on other sites More sharing options...
Members KCTigerChief Posted July 8, 2012 Members Share Posted July 8, 2012 Here's my recipe and they get rave reviews... Meat in a bowlClub crackers crushed/pulverized (to help hold it all together)Worcestershire Sauce to tastePepperSaltGarlic PowderMontreal Steak Seasoning Mix it all together with your hands...Form them into balls, and then throw each ball into your hand about 20 times...this tenderizes it...form it into pattys, and grill. Link to comment Share on other sites More sharing options...
Members DrakkarTyrannis Posted July 8, 2012 Members Share Posted July 8, 2012 Deep fried cheese burgers are the only things allowed.. Link to comment Share on other sites More sharing options...
Members petelaramee Posted July 8, 2012 Members Share Posted July 8, 2012 Available at Walmart That stuff is great, but I prefer it with chicken. For beef and/or burgers I prefer just a tad of Borsari black label mixed in. Link to comment Share on other sites More sharing options...
Members meelosh123 Posted July 9, 2012 Members Share Posted July 9, 2012 Mix different types of ground beef. The stuff that's just labeled "ground meat" is often a mix of whatever's left (ground round, chuck, sirloin, etc.). I season heavily with smoked paprika and salt, with a touch of worscerstirea;ske and cayenne. Paprika's awesome in ground beef, real subtle. Don't handle the meat too much, use cold hands, put a dimple in the center like a red blood cell so it ends up flat after cooking. I like to make tiny ones with rolls of some kind so people can eat a bunch. Cook'em in a blistering inferno as fast as possible. Don't {censored} with condiments if you wanna focus on tasting charred cow. Link to comment Share on other sites More sharing options...
Members Hotcakes Posted July 9, 2012 Members Share Posted July 9, 2012 Grind your own chuck, salt and pepper. Link to comment Share on other sites More sharing options...
Members EdgeOfDarkness Posted July 9, 2012 Members Share Posted July 9, 2012 They actually have a "hamburger" seasoning that's not bad.Check the spice section.I think the last one I used that everyone loved was weber " gourmet burger". Link to comment Share on other sites More sharing options...
Members mrelusive Posted July 9, 2012 Members Share Posted July 9, 2012 Lately i've been adding shredded cheese into the mix. Like actually mixing it in with the ground beef... Toasting the bun is always a great idea. But yeah, the standards are worcestershire sauce, montreal steak seasoning, garlic, onion pieces, black pepper... Link to comment Share on other sites More sharing options...
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