Grilled Burger Recipes

[garytelecastor]

I did the BBQ thing tonight. (Before the tornado warnings). I always use charcoal, (Sorry Hank, no propane) and occasionally mesquite chips.
I mixed 2lbs ground beef with 1/2lb hot italian sausage, a pkg of beefy onion soup mix, garlic powder, and cajun spicing.
I also have found that Ken Davis Original is the best BBQ sauce that we can get up here in the tundra.
These were the best burgers I have ever done.
I am looking for recipes though. Whach you guys got?

[Tim Armstrong]

I'm constantly pleased by the pure simple goodness of a ground beef patty that has been adequately seasoned with salt, pepper, and a little garlic powder. Slice of homegrown tomato, slice of onion, dash of ketchup and mustard, kaiser roll...

Um!

Cheers, Tim

[jmecale72]

I make a kind of meatloaf type of patty. I use ground beef and mix that with oatmeal, one egg, some seasoning salt, pepper and BBQ seasoning. I then put some A-1 steak sauce in the mix. I mix it together and then they're ready for the grill. I also use charcoal.

[e-merlin]

I'm pretty happy with this one:

Meat + Fire = Good I do all the extra steps on the bun.

[Tim Armstrong]

Originally Posted by e-merlin

I'm pretty happy with this one:

Meat + Fire = Good I do all the extra steps on the bun.

I did that for years, and was happy. Then I started doing a little seasoning before I put the meat on the grill, and I was even happier!



Cheers, Tim

[e-merlin]

Originally Posted by Tim Armstrong

I did that for years, and was happy. Then I started doing a little seasoning before I put the meat on the grill, and I was even happier!



Cheers, Tim

Well, I gotta watch the seasonings. My wife has high blood pressure, and it runs in her family, so I gotta take care of her and the kids...

Now back to our regularly scheduled thread.

[Derek S]

meat, salt, pepper, a dash o' worsterschire sauce, grilled onions, swiss cheese, mushrooms, ketchup, toasted bun.

[garytelecastor]

Originally Posted by e-merlin

Well, I gotta watch the seasonings. My wife has high blood pressure, and it runs in her family, so I gotta take care of her and the kids...

Now back to our regularly scheduled thread.

Actually, garlic is very very therapeutic for HBP. I have it as well.
Also, and this is WAY off thread, but if you start eating two garlic cubes a day, or take the garlic pills, in February, you will not, NOT be bitten by mosquitoes in the summer.
Up nord where the men are men and the women are dang glad of it, they use it as a mosquito repellent all the time.
Works great!

[Ironwolf]

Start with 3lbs ground elk. In a bowl, mix the elk with a couple of table spoons of Worcestershire sauce and half a stick of frozen grated butter, some black pepper and a little seasoned salt; stick in the fridge. In a blender finely chop (but do not puree) two habenero peppers, 2 garlic clove sections, and half a small to medium sized red onion; set aside. Acquire 6 slices of Canadian Bacon.

Add the chopped vegetable mixture to the meat, mix thoroughly and make 12 1/4lb patties. Seal a slice of Canadian Bacon between every 2 patties. Grill to your liking. Makes 6 1/2lb+ sandwiches.

[garytelecastor]

Originally Posted by Ironwolf

Start with 3lbs ground elk. In a bowl, mix the elk with a couple of table spoons of Worcestershire sauce and half a stick of frozen grated butter, some black pepper and a little seasoned salt; stick in the fridge. In a blender finely chop (but do not puree) two habenero peppers, 2 garlic clove sections, and half a small to medium sized red onion; set aside. Acquire 6 slices of Canadian Bacon.

Add the chopped vegetable mixture to the meat, mix thoroughly and make 12 1/4lb patties. Seal a slice of Canadian Bacon between every 2 patties. Grill to your liking. Makes 6 1/2lb+ sandwiches.

WOOOO BABY DOES THAT SOUND GOOD!!!!!
I love venison but I never had the chance to have elk. I have had bear and moose. Delicious.
I love these recipes and I am noting them in my file.

[Unseen]

Here in Portland, OR, there is a restaurant famous for it's hamburgers. After going there a few times I asked a waitress what made them different. She said that while she didn't know the entire recipe, she had heard that the burgers were in many ways more like meatloaf than plain hamburger, but that she knew it included eggs, bread crumbs, and that mushrooms and onions were ground up along with the beef, which was ground in the kitchen and not bought already ground from a supplier. I must say, my impression was that the beef was ground finer than the usual supermarket ground beef.

[Westerly Sunn]

Originally Posted by Ironwolf

Start with 3lbs ground elk. In a bowl, mix the elk with a couple of table spoons of Worcestershire sauce and half a stick of frozen grated butter, some black pepper and a little seasoned salt; stick in the fridge. In a blender finely chop (but do not puree) two habenero peppers, 2 garlic clove sections, and half a small to medium sized red onion; set aside. Acquire 6 slices of Canadian Bacon.

Add the chopped vegetable mixture to the meat, mix thoroughly and make 12 1/4lb patties. Seal a slice of Canadian Bacon between every 2 patties. Grill to your liking. Makes 6 1/2lb+ sandwiches.

I use a mulcher I got from a guy that runs a tree company to grind my elks...

[woodman]

i keep it simple too -- salt, pepper, dash of wooster -- but its gotta to be over charcoal! with hickory chips, of course.

our family feud is over the cheese (cheddar for us): i GOTS to have mine melted on the meat over the grill, but my wife likes to toast hers on the bun.

[bassbuster33]

The simpler the better. Make sure the burger has some fat in it, 20% minimum. Some salt and pepper and a hot flame.

Condiments are the place to get creative.

If you are using leaner meat, I could see the need to get creative with ingredients so it doesn't dry out.

[Arlo]

Fajita Burger - I been making these since my days in Austin.

Go here = www.texas-spice.net

Order this = Texas Spice Fajita Seasoning


Mix a generous helping of the seasoning into some premium ground beef (I eyeball it, use hands to mix and when your hand turns red you got enough in there)

Grill the burgers like Gary said with charcoal/mesquite <has to be mesquite> and then have a big Ol bottle of Stubb's BBQ sauce handy.



I like a lot of raw onions in ring form as well so the woman usually won't do a lot of smooching but heck the trade off is worth it. Don't forget the Beer!

[e-merlin]

Originally Posted by garytelecastor

Actually, garlic is very very therapeutic for HBP. I have it as well.
Also, and this is WAY off thread, but if you start eating two garlic cubes a day, or take the garlic pills, in February, you will not, NOT be bitten by mosquitoes in the summer.
Up nord where the men are men and the women are dang glad of it, they use it as a mosquito repellent all the time.
Works great!

Yeah, that makes a great woman repellent as well. I love garlic.

[RevMike]

Originally Posted by e-merlin

I'm pretty happy with this one:

Meat + Fire = Good I do all the extra steps on the bun.

That goes for me too. Except, I like my burger on toast....not a bun.

[po-boy]

+1 on the toast revmike -

my burgers are really simple - i use ground chuck (leaner ground beef doesn't make a juicy burger) seasoned with salt and pepper - i use a gas grill and always have a foil pouch for sliced onions and jalapeno peppers (season with salt and pepper and use light olive oil) - put the foil pouch with the onions and peppers on when i start the grill and let it warm up for 10-15 mins - cook the burgers for about 12 mins (medium-well) -usually use cheddar-jack cheese at the end (turn grill off and let cheese melt on burgers with grill lid closed) - grilling season lasts all year long down here on the gulf coast and burgers are still one of my favorites -



- i'm not a compete idiot ... some parts are missing -

[allen st. john]

If you're going to go high church in one aspect, get a nice piece of steak and grind the burgers yourself.

[JimiBryant]

season ground beef to taste, make two patties and plop a golfball-size wad
of blue cheese (bleu, Gorgonzola, Roquefort, etc) on one of 'em and then
take the other patty and put it on top, squeezing the edges together - so,
now you've got a wad of meat with a lump of cheese inside, got that?

flatten slightly (be careful not to let cheese poke through!) and grill to taste.
serve on a roll or bun with a couple of strips of bacon (optional) and fixins.
you'll instantly become a local legend for serving an amazing burger!

if you don't like blue cheese, use anything you want - I used to like pickles
when I was a kid!

a shot of A1 Sauce (basically; HP Sauce to my U.K. friends) will liven up
any burger - same thing with hot sauce if ya likes 'em spicy.

BBQ sauce is delicious and I put it on everything - but not at
the cooking stage as the sugars tend to over-carmelize and burn: I find that
result is not so tasty, so I always sauce 'em up just before serving.

[po-boy]

ground chuck = high church ?

not where i shop - i wait until its on sale and then buy family packs for additional savings - usually as cheap or cheaper than regular ground beef - friends have bought ground sirloin and brought it over for me to grill, but it doesn't cook as well - too lean, makes a dry bruger - you want that 80/20 lean/fat for juicy better tasting burgers -



- i'm not a complete idiot ... some parts are missing -

[stevied]

Originally Posted by e-merlin

I'm pretty happy with this one:

Meat + Fire = Good I do all the extra steps on the bun.

Same here, but not to long on the fire.

Steve

[Guitarzan]

Originally Posted by Tim Armstrong

I'm constantly pleased by the pure simple goodness of a ground beef patty that has been adequately seasoned with salt, pepper, and a little garlic powder.

Tim:

Have you not found that garlic powder becomes bitter with grilling? For that reason, I typically avoid it and either used chopped garlic cloves or garlic salt (though I would often prefer to avoid the salt).

The first thing is to start with good meat, perhaps ground sirloin. Sometimes a grilled burger of just good meat is all that is needed. Grocery stores are cheaters and often regrind and mix older meat with fresh stuff to avoid losing the old stuff. They seem to still do it despite the hammering Food Lion of N.C. took in about 1992 for doing that.

For seasoning, I like doing a few different things. One is garlic or garlic salt and black pepper. I also like to buy McCormick's blended ground pepper and use it with garlic and salt, that blend has a nice kick to it for me. The other is to use Tony Chachere's creole seasoning. For each of the foregoing, I blend the seasonings in well by hand before I make the patty, and depending on what it is, add a little more to the outside.