Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Your Unique Burger Recipe

Start with 80-20 ground chuck mix. Make 1/2 lb patties
Season with garlic and black pepper. Pan fry in butter. Too with medium sharp cheddar cheese right before you take it out of the pan Add salt to taste when putting your burger together.

We make ours out of deer burger, that has 30% pork added (not particularly fatty pork - last year I used the sirloin ends of whole pork loins).

No eggs, no binder, just chopped spinach & parsley added & formed into patties in the morning. Cover & refrigerate all day.

Pull from fridge once home from work & bring to room temp, while getting grill going & up to temp.

Final form, S&P & a quick spray of olive oil spray & onto hot grill, do not push/prod or anything until crust has formed & pattie releases.

Flip & head back inside to get buns & favourite cheese.

Buns onto top warming rack & cheese onto burgers.

Garnish burgers with whatever you want !













Burger patties, pretty much always the same, but condiments & garnishes vary depending on mood & availability !

Yep, that looks killa !

First grind course, second grind, course or medium.

If you're trying to replicate the hand chopped, course/course.

"Fine plate" will over work the meat Denny !

Second grind mixes the (meat better in our case) fat better, more evenly.

Makes sense. Wouldn't want a mushy burger.

Grinding burger isn't something I do often although I've run a few briskets through my machine using a 3/8" plate with not nearly the fantastic results some here claim.

Seasoned super thin burgers stacked to replicate "thick" work well for me using 80/20
YMMV

Nothing extravagant and no skill or tricks.......... A 1/2 patty of fresh ground Chuck from the locally sourced butcher counter. Grill heated as high as it'll go and sear both sides. Back the heat down.........spoon as many jalapenos on the patty as will fit. Let the burger cook through. Cover it all with a round slice of.provolone or two...........when it melts enough to hold the peppers on it's time to throw it all on a home made him with some Hellmann's and chow.

That sounds good and I would gladly eat it, but that's meatloaf not a burger.

Mike

Simple.

I use ground chuck or sirloin to which I add sea salt and fresh ground pepper. I always toast the buns while the burgers are cooking, add some ketchup and brown mustard a slice of onion and one slice of american cheese and one of pepper jack. That's how I prefer my burgers and they're crowd pleasers too.

All that flame means you're eating briquets as well as cooking over them. Flame does not make flavor.

I use these between the grill and on top of those flavorizer bars. Ceramic bricks. Fats hit these and immediately smoke off not flame giving more flavor.

Gas grill so no briquette. I like a flame sear then move them to a cooler part of the grill to finish

They are very flavorful.

Fats, got a link for the ceramic? I need more mass to preheat in the winter.

FatCity, you forgot the garlic powder. If you're not a garlic fan, even just a pinch adds that je ne sais quoi.

Beyond that, salt, pepper I like just a little Italian bread crumbs. But mostly open the seasoning cabinet and see what looks good. A dash of Lea & Perrin's can make all the difference some days.

Yeah, I'm liken the look of those too !

Chicken thighs n bacon make lots of flame up !

Hey guys check Amazon and or the Web.

"Ceramic Grill Brick".

Got mine about 15 years ago locally from a BBQ shop thats no longer in business.

Heres some. I'm not recommending these particular ones per se so do your research on what you think would be best for your gas grill.

Ceramic Grill Bricks

Firebrick with holes ?

Cheap.

Nope didn't forget. I save the granulated garlic for the regular 80/20 store bought beef. I also like the Montreal Seasoning for regular store ground beef, Worcestershire sauce is also good for the regular ground beef,

The recipe I gave Miss Lynn is for fresh cuts for fresh ground beef from the butcher. The flavor is in the chuck and FAT from the beef short ribs. Just large crystal salt and fresh ground pepper is need to enhance that strong beef flavor.

Just like when I buy expensive steak its all about the flavor of the beef and fat not the added aromatics.

Could you do the opposite?

Reverse sear burger?

No !