Members FrostByte Posted July 10, 2012 Members Share Posted July 10, 2012 {censored} crackers and eggs... this isn't meatloaf. My burgers stay together just fine without. Hickory is the key... I cook them over logs or chunks of hickory, no charcoal. For spices I use paprika, Montreal, salt, pepper, Worcestershire, and sometimes I add a pack of french onion soup and a little beer. Char quickly then cook slow. Add cheese at the last minute, enjoy! Link to comment Share on other sites More sharing options...
Members dicky sofa Posted July 10, 2012 Members Share Posted July 10, 2012 fapping passes the time waiting for coal readiness, yes"Master Yoda, you tell me to be patient, but the coals are not ready yet!" Link to comment Share on other sites More sharing options...
Members FrostByte Posted July 10, 2012 Members Share Posted July 10, 2012 fapping passes the time waiting for coal readiness, yes I fap on the burgers. Link to comment Share on other sites More sharing options...
Members chrispsullivan Posted July 10, 2012 Members Share Posted July 10, 2012 -50% ground chuck -50% finely chopped bacon -a proper cook behind the grill Link to comment Share on other sites More sharing options...
Members dicky sofa Posted July 10, 2012 Members Share Posted July 10, 2012 omfg -50% ground chuck -50% finely chopped bacon -a proper cook behind the grill Link to comment Share on other sites More sharing options...
Members zac503 Posted July 10, 2012 Members Share Posted July 10, 2012 If you're using store bought ground beef an egg and some sort of dry starch does WONDERS in making your burger hold together. Crackers, bread crumbs either stale or fresh, chips, dry cereal, pretzels all work and can impart an interesting texture/flavor into your burgers. If you want to use basic breadcrumbs, you won't ever notice the flavor of them in the beef, but your burger will hold together on nearly any cooking surface. It also lets you be a bit more liberal with your auxiliary ingredients. If you like wet ingredients or sauces added to the beef, the binding agents will help negate the "looseness" associated with pure ground beef and wet ingredients. Link to comment Share on other sites More sharing options...
Members HumanFuseBen Posted July 10, 2012 Members Share Posted July 10, 2012 Also works extremely well as a Salmon seasoning. Sprinkle liberally over filet before smoking. Eat with wheat crackers and cream cheese. man, you were SO close on this one... don't just season some salmon with it; marinate that {censored}. 1/2 C olive oil 1/4 C balsamic vinegar 1 t Cavender's Soak that salmon a half hour or so, and baste with more while its grillin'. oh gawd. Link to comment Share on other sites More sharing options...
Members Crunchtime Posted July 10, 2012 Author Members Share Posted July 10, 2012 Burgers were a massive hit. I used: 2 parts beef to 1 part ground porkWorcestershire sauceolive oilpeppermesquite flavored seasoningbread crumbs Link to comment Share on other sites More sharing options...
Members Sex Panther Posted July 10, 2012 Members Share Posted July 10, 2012 Made 2 burgers last night. Shaped the ground beef, threw it on a pan, flipped, added cheese, ate. No salt, no pepper, no sauce, just pure unadulterated beef. Delicious and juicy. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted July 10, 2012 Members Share Posted July 10, 2012 As much of a pain in the arse it is, the real secret to good burgers is charcoal. I'm lazy and use my gas grill most of the time TBH, but I've still got my Weber on standby when I wanna do it right. Also, +1 to not pressing burgers on the grill, I freaking rage anytime I see somebody doing that Also agree with stuffed burgers, but I usually do mushroom and green pepper, rather than onion. I wish y'all could've been around when I made epic burgers though. Dang son. Half ground chuck, half mild sausage (the patties were easily 3/4 lb each), provolone and/or swiss, 2 slices philly steak meat, 2 large slices bacon, sauteed mushroom and green pepper. Had the whole fam over and everybody NOM'd. OH MY GAWD. I think my heart died a little that day, but it was totally worth it. Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 10, 2012 Members Share Posted July 10, 2012 man, you were SO close on this one... don't just season some salmon with it; marinate that {censored}.1/2 C olive oil1/4 C balsamic vinegar1 t Cavender'sSoak that salmon a half hour or so, and baste with more while its grillin'. oh gawd. Must. Try. Recipe! THANKS! Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 10, 2012 Members Share Posted July 10, 2012 Burgers were a massive hit.I used:2 parts beef to 1 part ground porkWorcestershire sauceolive oilpeppermesquite flavored seasoningbread crumbs da faq? Link to comment Share on other sites More sharing options...
Members ~Abstract~ Posted July 10, 2012 Members Share Posted July 10, 2012 As much of a pain in the arse it is, the real secret to good burgers is charcoal.+1 Link to comment Share on other sites More sharing options...
Members TU BE Posted July 10, 2012 Members Share Posted July 10, 2012 +1 That's good {censored} right there. This thread inspired me to make this on the grill last night:2lbs chopped sirloin1lb Owens hot breakfast sausage1 packet of Hidden Valley spicy ranchAdd chopped onions and shredded cheddarsprinkle with garlic powdercrumble a few saltines in it and mix together and make into patties.twas deeeelish!!! Link to comment Share on other sites More sharing options...
Members HumanFuseBen Posted July 10, 2012 Members Share Posted July 10, 2012 Must. Try. Recipe!THANKS! report with progress after you do! my mom made this at home, and i swear... i'm not just being biased 'cause it's mom's home cookin' (i hate most everything she makes), it really is the best salmon i've ever had.Sorry to hijack this burger thread. Its really damn good..... Link to comment Share on other sites More sharing options...
Members Bozak Posted July 10, 2012 Members Share Posted July 10, 2012 The more you mush and manhandle ground beef the worse it gets, no matter what you put in it, the meat itself gets a strange consistency IMO, I suggest buying 80/20, using a spoon to scoop the right amount onto a sheet of wax paper, fold paper over the scoop and form the patty quick and rough, not pressing too hard, the idea is to not squish the meat and get hand oils on it, also you want rough edges, those grab the smoke and get crusty, salt, pepper and grill over hot charcoal, as hot as you can get, until medium rare. Also you must grill the buns! no exceptions, and a thin scrape of mayo on them keeps the juices from getting them soggy. The Perfect Burger. Link to comment Share on other sites More sharing options...
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