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

I am getting tired of the same old recipes for burgers, there are tons of recipes on the internet but that means nothing to me, because I do not know the cooking style and tastes of those people. However, for years now I have learned all of that about you folks, and I know there is gold in all of your cooking skills and tastes. So I am looking for new and flavourful recipes, something unique, something that is truly you, something that you do not mind sharing with myself and my family.

Thank you,

Lynn

Go to your best butcher and have them do a twice grind of 70/30 chuck/shortrib. A buddy has his butcher do a blend with pork belly.

More fat more flavor and beef shortrib fat is thick and doesn't render out as fast as fat on other cuts.

Kosher or sea salt(big crystals), fresh cracked pepper over top of patties let them come to room temp.

Blazing hot grill or CI skillet. couple minutes each side. Never press on burger.

Pull let rest for 10 minutes covered put your best cheese on top to melt.

My recipe is to use the best beef you can get.


Beef that we produce.

I have one hanging right now in fact.




If, however you get your burger at a garbage can like Costco.........Food Wishes has a recipe called a Black and Blue burger that looks good.

I watched this yesterday.


I love this guy......

My trusty LEM #12 can handle that chore with ease.

What size grinder plate holes ? I have several.

Have no idea on the size of grinder plate.

Two lbs of Costco garbage can hamburger, two eggs, 3/4 cup of dry bread crumbs, half cup fine diced onions, couple big splashes of worchestire sauce, and salt and pepper. Don a pair of latex gloves and mix it all up. Hand form the patties in front of the Traeger and cook on 350 degrees.

That's about as unique as I get.

Guess I'm the odd man out here, but for me, an 80-20 mix works pretty good, and I like just plain old salt and pepper on mine. I've tried doctoring them up with other spices, and mixes, but to be honest they didn't really make a difference to me.

Similar James.
80-85% Giant Eagle burger. (Theirs is really good)
Salt, pepper, Lea & Perrins W-sauce on top as it cooks.
Nice and big, thick.


Or, as the mood hits,
smash that puppy to 1/4", scorching hot skillet, brown, flip, brown,
bun.


Construction,
Bottom bun,
Heinz ketchup,
Onion,
Burger,
mustard
Top bun.


Favorite?

As above, except Swiss cheese on the burger, then,
Fried onions
American cheese
MW or Dukes and Lea & Perrins steak sauce on top bun.

Paper towels, napkins are for beginners

The best burgers that I've ever eaten were from a joint that had a very well seasoned cooking top, and smashed those balls of burger as thin as they could get them, salted and peppered them, and that was it. Mustard, dill pickle, and onion, and the burger was good to go.

Get some Cheetos Puffs and crush them in with you package of burger. Season with salt and pepper

No clue how many Puffs to use. I just toss some in and mix.

We have some ground beef thawed out for our noon meal I plan to do on the Weber Q grill. Nothing fancy, but I'm thinking they will be good.

My mother will do that....except that she fries them.


Very good.


Why the gloves?

My buddy makes a pretty good burger.


Regular salt and pepper on the raw patty.


Jalapeno and onion fired and breaded.

Blue cheese crumbles on top.

Topped with Heinz 57.

This is pretty much my thinking, although I would be more adamant about ABSOLUTELY NO POWDERS of any kind.

We would get drunk in college and simmer burgers in beer.


Cast iron on a gas grill.



Use the special Montana Spice.....Alpine Touch.


Season the SCHIT outta the meat.

Season the SCHIT outta the beer.


Simmer in hot beer.



Use a bun only and dip your burger in the hot salty beer.






It was better than it sounds......

Fine. medium or coarse grind ?

Simply so you don't get egg yolk under your fingernails

Start with 90/10 wagyu ground beef. Dowse it down with some pikkapeppa sauce and let it absorb for a few minutes. Dowse it down with Meat Church Rub and let sit about 30 minutes to bring to room temp. Patties need t be about 1" thick, IMO. Throw in seasoned cast iron skillet with a touch of garlic butter and cook to medium well. If you have lots of time throw it in a smoker until it reaches 160*. For last minute or two I like to top the meat with chopped jalapenos, and cover it al up with cheddar cheese.

IMO, burgers should be a simple affair. 80/20 (fat has the flavor), hand-squoze, and grilled over a flame. Wood is best. Doll it up to your preference afterward.

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 !

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.

That looks killer! I dig that style of pit.


You guys ever do lamb burgers? Red onion, feta, tsatziki... love them.

When you make GOOD BBQ everyone wants to come over!