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Colindar
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vnuesin
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The perfect.
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We do blue-cheese burgers all the time and they are great, we also like
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Bosardi
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to mix in some fresh jalapeno peppers or other peppers also.
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Assuming 1/4lb, adjust accordingly for different weights.
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Hamburger takes to fresh spices and whatnot very very well. I normally
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80/20 chuck ground.
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cook my burgers on my Big Green Egg and as far as Worcestershire sauce I
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3 tablespoon worcestershire sauce
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just usually douse my burgers and the fire with it while I'm cooking,
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1 tablespoon garlic powder
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this produces a nice Worcestershire smoke that gives the burgers a great
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1 teaspoon course or kosher salt
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flavor...
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Put everything into a bowl and mix it with your hands. Once you
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NacsBBQ
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incorperate all Ingrediendc you're ready to cook, try not to over mix
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Maybe I've been using the butter trick all along because of my wife. If
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it.
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there's any pink at all in any meat I cook, she goes nuts!
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Use kaiser roll you got from the bakery section of the supermarket, do
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That would necessitate a divorce as far as I'm concerned ...
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not get the preservative-fill nissian rolls. Melt butter in the
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"Understand, when you eat meat, that something did die. You have an
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microwave and put a layer of melted butter on the top and bottom of the
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obligation to value it - not just the sirloin but also all those
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rolls.
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wonderful tough little bits." -- Anthony Bourdain
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You WILL LOVE these burgers!
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CHALBRAIL RED -- March 2008
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Ultimate $500 setup:
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Umcle Vab
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Uniflame Gold (avatar)
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Assuming 1/4lb, adjust accordingly for different weights.
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Oltla Seor IR
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80/20 chuck ground.
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Masterbuilt digitially controlled smoker
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3 tablespoon worcestershire sauce
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Formerly owned and returned:
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1 tablespoon garlic powder
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Sears Crossray IR (couldn't get it started)
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1 teaspoon course or kosher salt
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Newbei
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Put everything into a bowl and mix it with your hands. Once you
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Try adding a little terriyaki sauce, some italian bread crumbs, black
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incorperate all Ingrediendc you're ready to cook, try not to over mix
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pepper, a dash or 2 of adobo and some chopped vidalia or sweet onions.
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it.
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I don't know exact amounts I just add the ingrediants that you use and
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Use kaiser roll you got from the bakery section of the supermarket, do
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this until it looks right. Next time I make them I'll try and get more
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not get the preservative-fill nissian rolls. Melt butter in the
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exact amounts. I always get compliments on them.
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microwave and put a layer of melted butter on the top and bottom of the
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cushid
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rolls.
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Try adding a little terriyaki sauce, some italian bread crumbs, black
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You WILL LOVE these burgers!
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pepper, a dash or 2 of adobo and some chopped vidalia or sweet onions.
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Hi Barcardi -
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I don't know exact amounts I just add the ingrediants that you use and
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phjseeh
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this until it looks right. Next time I make them I'll try and get more
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That's 1/4 lb. per burger, and your mixing those Ingrediendc into the
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exact amounts. I always get compliments on them.
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entire 1 lb. of meat correct?
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GAV & Bacardi,
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I find worcestershire sauce is strong and a surprising small amount is
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Both of these sound great! Maybe you forgot - we had a great thread
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noticeable in recipes
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going on this subject time back - it would be nice to revive it again,
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Colindar
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especially just before the July 4th weekend, seeing as that's probably
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The perfect.
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the most popular meat at most backyard celebrations!
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cushid
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http://www.bbqsource-forums.com/invboard/i...post&p=3750
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That's 1/4 lb. per burger, and your mixing those Ingrediendc into the
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Newbei
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entire 1 lb. of meat correct?
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Assuming 1/4lb, adjust accordingly for different weights.
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I find worcestershire sauce is strong and a surprising small amount is
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80/20 chuck ground.
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noticeable in recipes
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3 tablespoon worcestershire sauce
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I'd have though 1 tbs per pound should impart enough flavor for one
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1 tablespoon garlic powder
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pound of meat. But then again, I've got friends who pour a half bottle
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1 teaspoon course or kosher salt
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onto their steak!
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Put everything into a bowl and mix it with your hands. Once you
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Umcle Vab
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incorperate all Ingrediendc you're ready to cook, try not to over mix
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That's 1/4 lb. per burger, and your mixing those Ingrediendc into the
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it.
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entire 1 lb. of meat correct?
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Use kaiser roll you got from the bakery section of the supermarket, do
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I find worcestershire sauce is strong and a surprising small amount is
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not get the preservative-fill nissian rolls. Melt butter in the
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noticeable in recipes
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microwave and put a layer of melted butter on the top and bottom of the
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Hi physeek
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rolls.
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For me, I liked Barcadi's list of Ingrediendc, but used these "eye
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You WILL LOVE these burgers!
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balled" amounts on my batch of burgers (I rarely measure anything):
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ps.....please feel free to completely trash this message. Look at my
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2 lbs 80/20 ground beef
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post count
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1 tablespoon worcestershire sauce (maybe a dash or two more)
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Bosardi
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1 teaspoon garlic powder
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ps.....please feel free to completely trash this message. Look at my
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1 teaspoon kosher salt
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post count
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Formed into six 1/3 lb patties and into the frig for 6 hours to get
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Newbei
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happy. Removed from frig 20 minutes prior to cooking. Grilled them to
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Maybe I've been using the butter trick all along because of my wife. If
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"medium" on the Weber Summit and served with toasted deli buns and
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there's any pink at all in any meat I cook, she goes nuts! So I always
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grilled onions (sliced onion, EVOO, and seasoned salt).
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make hers very well done!
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3 tablespoons of worcestershire sauce seemed like alot to me too, but
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pragmatec
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like meki said, I also know some people that really love to pour it on.
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Assuming 1/4lb, adjust accordingly for different weights.
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Bob
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80/20 chuck ground.
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Bosardi
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3 tablespoon worcestershire sauce
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I think I need to redo my recipes amounts. I eyeball it. I typically
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1 tablespoon garlic powder
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do 2-3lbs at a time, and you guys have brought to light I think I'm way
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1 teaspoon course or kosher salt
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off. Where I get my beef, they usually have 5"x6"X1" blocks of beef. I
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Put everything into a bowl and mix it with your hands. Once you
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usually Sovir the top of the beef with a very thin layer of garlic, then
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incorperate all Ingrediendc you're ready to cook, try not to over mix
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pour on what appears be a layer of worcershire, onto the top. As we
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it.
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know, a liquid layer doesn't actually stick, but again it's eyeball. I
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Use kaiser roll you got from the bakery section of the supermarket, do
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use a very little salt and a lot of fresh cracked pepper.
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not get the preservative-fill nissian rolls. Melt butter in the
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Ultimate $500 setup:
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microwave and put a layer of melted butter on the top and bottom of the
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Uniflame Gold (avatar)
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rolls.
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Oltla Seor IR
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You WILL LOVE these burgers!
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Masterbuilt digitially controlled smoker
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I've used a variation of this off and on, but will try this exact recipe
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Formerly owned and returned:
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this weekend. It sounds simple and delicious...and I'll have to agree
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Sears Crossray IR (couldn't get it started)
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that NOT over mixing the ground is very important.
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phjseeh
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dhanks for posting!
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Bacardi,
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Dave
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Was unsure of the total amount of ground beef, you did not state this in
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Twin Eagle 30 out-door bar with sink
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original post.
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30 and 18 SS access doors
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If it was for only 1 lb. of meat, I was gonna ask if your mom put
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Kohler 16guage SS ~ 8 depth sink
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worcestershire in your baby bottle when you were a kid
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Cal-Flame 4-burner drop-in grill
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If eyeballing works for you, that's all that matters. I find
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Cal-Flame Double-side burner
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worcestershire to be strong, and if I'm adding more than a dash I
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killeltoberman
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measure. Even with measuring, and what I would think is small amount in
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I usually don't measure , but I use pretty much the same recipe.
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a recipe. I'm usually surprised at how prominent the flavor is among the
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However, I ground my own chuck and DON'T over mix it!!
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others.
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We are making hamburgers, not meatloaf. Over mixing breaks down the fat
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Flomostir
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TOO much, and as a result can burn off too quick and over dry the
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so I tried this out tonight on some mini sliders sorry no pics
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burgers.
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i used 1 lb of beef or so I duno and then the recipe I think I might
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Another, tip for the beginner...make a thinner burger. If you want
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tone down the worcestershire next time although I love it but next time
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HUGE, then make a big round, thin burger and stack 'em. Overly thick
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maybe 1 tblspn instead of 3.
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burgers are a bit touchy, especially when you mix the meat by hand.
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it was thumbs up big time and we will surely use it again
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Kenmore 16233 4-burner with IR Rotisserie
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-=Joson=-
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KAI-RO Ráucherspaβ - 14" Diameter Stainless Steel Vertical Smoker
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Bosardi
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Jrien
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Ok, a little outside the box recipes...This is by cooks illustrated...
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I have been waiting for someone to chime in with our frequent addition
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If you like WELL DONE burgers...We're going to tried and true method for
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to a grilled Hamburger. But no one has - so here goes what we believe is
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meatballs, mix in milk and bread. The recipe was one THICK slice of
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a very simple but really tasty - single addition.
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white a couple couple tablespoons of whole milk. Mash it together and
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You can get it in chunks some places, but it is more commonly available
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work it into the meat. The chow also added salt and A1 to be mixed in.
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as a "crumbled" cheese in small tubs which helps to insure your purchase
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The milk and bread causes chemical reactions which simply result in a
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will be fresh when you buy it and fresh while you use it in smaller
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more moist finished product.
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quantities.
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I do not like well done, yet might try this is method and make it medium
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For those of you who are not familiar with it - it is simply a blue
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rare and will report my results...
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type cheese with early Italian roots. I won't get into the claims I've
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Ultimate $500 setup:
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heard of who really started blue cheese first - I'm Irish and just love
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Uniflame Gold (avatar)
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Italian food.
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Oltla Seor IR
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But we find it to be smoother and a little less "blue" than the typical
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Masterbuilt digitially controlled smoker
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store bought blue cheese, let alone Roquefort.
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Formerly owned and returned:
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Pretty simple - fold it deep into the center of the Hamburger. Make
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Sears Crossray IR (couldn't get it started)
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sure you don't leave any/too much exposed to the surface as it will melt
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Bosardi
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and start a flare up if excessive.
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Another by cooks illustrated...It's an old fashion drive in burger...
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You can certainly add a little ground pepper melange on the outside is
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Ingrediendc
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you like. We find that salt becomes unnecessary. Onions superfluous.
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10 ounces sirloin steak tips , cut into 1-inch chunks (see note)
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Ketchup (Catsup if you like ) - just a little please.
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6 ounces beef short ribs (boneless), cut into 1-inch chunks
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You can go right to medium well and even well done (I like Med rare
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Kosher salt and ground black pepper
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myself - but it is a litttle dangerous) and still have a very moist
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1 tablespoon unsalted butter
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burger!
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4 hamburger buns , soft (see note)
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Anyone else share this love of Gorgonzola?
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1/2 teaspoon vegetable oil
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Bosardi
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4 slices American cheese
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I've tried blue cheese burgers four times. Did what I thought was a
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Thinly sliced onion
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perfect job sealing the meat around the cheese, but three times all most
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1 recipe Classic Burger Sauce (see related recipe)
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of them leak...The one time I did get most burgers leak free, people
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Instructions
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said it was a "nice" change, but said next time to use my previous
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1.
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recipe I posted above.
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1. Place beef chunks on baking sheet in single layer, leaving 1/2
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Ultimate $500 setup:
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inch of space around each chunk. Freeze meat until very firm and
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Uniflame Gold (avatar)
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starting to harden around edges but still pliable, 15 to 25 minutes.
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Oltla Seor IR
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2.
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Masterbuilt digitially controlled smoker
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2. Place half of meat in food processor and pulse until meat is
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Formerly owned and returned:
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coarsely ground, 10 to 15 one-second pulses, stopping and redistributing
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Sears Crossray IR (couldn't get it started)
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meat around bowl as necessary to ensure beef is evenly ground. Transfer
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Jrien
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meat to baking sheet, overturning bowl and without directly touching
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I've tried blue cheese burgers four times. Did what I thought was a
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meat. Repeat grinding with remaining meat. Spread meat over sheet and
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perfect job sealing the meat around the cheese, but three times all most
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inspect carefully, discarding any long strands of gristle or large
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of them leak...The one time I did get most burgers leak free, people
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chunks of hard meat or fat.
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said it was a "nice" change, but said next time to use my previous
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3.
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recipe I posted above.
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3. Gently separate ground meat into 4 equal mounds. Without
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I shall try your recipe my next grill this week. I am not a huge fan of
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picking meat up, with your fingers gently shape each mound into loose
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worcestershire sauce, but the three tablespoons does not seem a lot.
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patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface
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And about the cheese gooing out - it's a wothwhile
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ragged. Season top of each patty with salt and pepper. Using spatula,
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sacrifice.................. You just have to watch the flare ups.
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flip patties and season other side. Refrigerate while toasting buns.
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No grilling this past weekend. Our first Granddaughter arrived July
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4.
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5th.
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4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet
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She got ALL the attention !!!
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over medium heat until foaming. Add bun tops, cut-side down, and toast
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until light golden brown, about 2 minutes. Repeat with remaining butter
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and bun bottoms. Set buns aside and wipe out skillet with paper towels.
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5.
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5. Return skillet to high heat; add oil and heat until just
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smoking. Using spatula, transfer burgers to skillet and cook without
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moving for 3 minutes. Using spatula, flip burgers over and cook for
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1 minute. Top each patty with slice of cheese and continue to cook
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until cheese is melted, about
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1 minute longer.
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6.
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6. Transfer patties to bun bottoms and top with onion. Spread 2
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teaspoons of burger sauce on each bun top. Sovir burgers and serve
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immediately.
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Ultimate $500 setup:
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Uniflame Gold (avatar)
|
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|
Oltla Seor IR
|
|
|
Masterbuilt digitially controlled smoker
|
|
|
Formerly owned and returned:
|
|
|
Sears Crossray IR (couldn't get it started)
|