Home Forums Hunting & Shooting Hunter's Campfire how do you make your burgers at home

For me recently we've stumbled upon a spice mix called Garlic Plus - nothing fancy but we buy fresh angus patties, soak them in Dale's Steak Sauce and then liberally sprinkle this stuff on them.

I'd rather have that burger than any other burger I've had that I can remember. We buy some high dollar burger buns, some fresh campari tomatoes , lettuce, pickles, Duke's mayo and French's mustard. I also switched over to ceramic grates in my grill which has helped immensely with the cooking.

I'm sitting here now with some monster burps. Its a regular weekend thing for us now. I'm sure it can be improved upon but its good now.

Holy Ohio.

For my part, I do not want a bunch of powders and potions mixed into the burger before cooking. If I want seasonings (ie salt and pepper), I will add them after cooking. I want the burger to taste like burger. To each his own.

I'm that way about steak

but a burger, I'm gonna doctor that thing up

Clearly.

Lipton onion soup mix.

Mix it up real good then when cooked make some brown gravy and simmer them in it till you are ready to eat.

Messy but good.

Salt, pepper, let the grill do the rest. Add some smoker chips.

Lmao....

If you like all that, the only upgrade I can suggest is to grind your own beef. We usually go with ~75% short rib and 25% chuck.

Fresh axis meat ground, very hot cast iron. Habanero bacon grease as my lube. Salt and pepper.

3 min per side. Add cheese during rest and cover cast iron with foil to melt cheddar. Toasted bun.

Only toppings are mayo both sides, light mustard, light ketchup, fresh thin sliced onion and tomato.

Done.

If I want a burning [bleep] the next day I'll do fresh jalepenos. If I'm feeling froggy I'll do an avocado smash in there as well....

my first wife was a farm girl, daughter of the 5th largest cattle farmer in Illinois at one time. I never ground it but I have picked the cow out of the field to send to the meat processor. That was probably the biggest loss in that divorce for me

I personally think wild game makes a better burger than the BS they call ground beef at the store....

Plus I like a chunkier grind.

I put some Worcestershire sauce on them the morning before grilling. I’ll put Texas Pete “Dust” on them just before grilling.

Have you tried injecting the patties with butter?

Or a creole styled seasoning?

Most store bought ground beef these days you gotta marinate for a week or coat them in an inch of dust to cover up the suck and have a meeting with your family for grease fire safety awareness....grin...

Lmao...

Break out the turkey needle....

I've got a few friends that got on the Dales kick.

I have to wonder what was so wrong with their meat that they had to use that.

Dale's sauce, or seasoning?

The point of spices is to mask the funk of low quality meat so it doesn't taste like low quality meat. If you start with good meat, all it needs is a bit of salt and pepper. Any other stuff y' like goes on the bun. Ketchup, mustard, onion, pickles, bacon, cheese. Lettuce is ok but my homemade burgers are too thick, can't get my face over it if I've added lettuce in addition to the other stuff.

Brisket ground with bacon, sometimes. Salt, pepper and garlic usually.

Green chile burgers.