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

That doesn't work eh?

Much like the pie thread, the one I like best is the next one!

Never tried it Jim, but my thought process is that the sear seals & locks in flavour, as well as building the crust.

Reverse sear, I think is best suited to either sous vide or smoking (ie: long slow cooks to bring internal temp, to where you want it).

Just my .02 !

YMMV

What's the long dimension on those tiles Fatz !

My propane grill has 3 burners/flame tamers & I suspect bigger gaps !

Although, another look shows them spanning 2 on your set up.

We like granulated garlic in our mix.

4.5"x 6" and 1/2" thick.

They make a world of difference. I have a section on the other side of the grill not using them so I have a super hot area to sear when needed.

I blast them at high heat for about 15 minutes to cook everything off grill and they maintain a very steady even heat.

Very nice when you have to open and close the grill alot when cooking multiple various types of food.

The temp of the grill comes right back within a minute when lid goes down without having to adjust gas.

Obviously everyone needs to find the optimums for their own grills.

They also work well over regular charcoal if you have a contained area like a basket or cage.

Thanks Bud !

Gunna round some up !!

70/30 ground brisket trimmings, American and provolone cheese on a toasted onion bun. Cooked medium-medium rare with Dukes mayo, garden tomato and leaf lettuce. This one was grilled on my BGE, but I prefer cooking them on my Blackstone griddle now that I have one.

This is even better than a gas grill or briquets.

I'll take 2 please !

YUM !

Mine is pretty simple. I get the ground beef from a small locally owned store that doesn't grind in the gristle nubs and bone chips that permeate grocery chain ground beef. I spread the meat out on a tray and dust it with onion and garlic powder (heavier on the garlic), coarse salt and Lea & Perrins. Other brands of Worcestershire sauce need not apply. Patty it up and grill over coals.

Nice Salisbury steak recipe.....

100% on the Lea & Perrins.
If you ever see their steak sauce, try it.
It makes overdone steak much better, and it's tasty on a burger.

+1 on the Lea and perrins! Excellent on fresh burger patties.
Last weekend did burgers and hot dogs on the Oak pit! Can’t be beat.
I’d post a pic but can’t figure it out!

Text it to me Andy I'll post it little buddy

I would imagine that the addition of Unique would be best for a medium burger, with Bullseye being better for those that just want a quick sear, and 2400 being the thing for the well-done crowd.

Unique would be good for those that like the sooty Smokey taste.
Universal would be clean and light on the palate.

Here ya go Andy, looks damn good pard!!!

comerica atm

Did the army come to town ?

Looks great.