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Old 06-23-2007, 04:52 PM   #1
Orpheus
 
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Jul 2006
Maryland 'burbs of Washington, D.C.
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I love grilling, but to be honest I'm not happy with my burgers. I'm looking for a kickass basic burger recipe. Anybody have one that they love?
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Old 06-23-2007, 05:02 PM   #2
Turkeyfoot Jr.
 
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I'm not one for doing anything fancy with my hamburgers. The biggest thing I've found that influences the quality is the quality of the meat you get. I've found that by going to an actual butcher as opposed to a chain grocery to get my hamburger the quality of my burgers increases dramatically. Although, if you have to go chain I've found the Kroger's is about the best.

Another thing to consider is what kind of "hamburger" you're using. Is it ground sirloin? Chuck? Ground beef? My personal favorite is to buy a pound of sirloin and a pound of chuck and mix the two. Sirloin is dryer but has a great flavor and chuck adds a good bit of fat to keep the burger moist. To that all I add is salt and pepper and make my patties.

When it comes time to cook I've found that leaving the burgers on the counter for 30 minutes or so, while my charcoal grill is warming up, is key. That way they can come to room temperature. At room temp the insides are done all the way through just as the outside has taken the right amount of color. Oh, and I make my burgers thick, usually a half pound of meat per burger and about 3/4" thick.

Hope this helps!
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Old 06-23-2007, 09:44 PM   #3
Bobby_M
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I've been experimenting a lot with burgers and found my favorite recently.

1lb 80% lean ground beef
1lb ground turkey
3 strips bacon, finely diced then browned (it's easier to dice if you freeze it first).
1/4 cup breadcrumbs
1/4 cup BBQ sauce

mix well, make patties, let warm to room temp and throw on the grill.
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Old 06-23-2007, 10:20 PM   #4
Barley-Davidson
 
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Good recommendations so far.
I'll add that if you (or SWMBO) like burgers medium or more that you turn down the heat and cover the grill. That gives the insides time to cook without drying them out and turning the outsides into a crunchy charred mess.
Personally I like 'em just past rare, so I can do high heat for a short time. When I catch e coli this will be why.

 
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Old 06-23-2007, 10:28 PM   #5
AGBrewer
 
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My brother in law and me raise and feed out steers for meat so I agree with the butcher meat hamburger. Before I press my patties I add fresh garlic(finely chopped) and run of the mill season all. Everyone at the barbeques love them. Its hard to go wrong with beer and burgers though.

 
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Old 06-23-2007, 11:11 PM   #6
Bobby_M
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I heat the grill super hot to get the grill marks and to sear the outside but then I turn it on low and close the lid to bake the insides. Granted, I like medium well burgers.
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Old 06-24-2007, 01:13 AM   #7
DeathBrewer
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i like mine RARE. medium rare in restaurants, a little more rare at home.

i usually grill my burgers up with some onions and throw some swiss cheese on when they're almost done. nummy. i think i'm going to grill some tomorrow
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Old 06-24-2007, 02:21 AM   #8
EdWort
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Go the the grocery store and pick up a brisket flat that has a nice 1/8 to 1/4 inch fat cap and take it to the butcher counter and ask them to run it through the grinder TWICE. Make a nice patty, season it with McCormick Montreal Steak seasoning, and put an indentation in the center and cook it over charcoal till done like you like em.

Serve it on a fresh Kaiser Roll or Ciabatti Roll with a big slice of Red Onion and lettuce. Hmmm Goood. Wash it down with some home brew.

 
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Old 06-24-2007, 02:26 AM   #9
BierMuncher
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Easy, simple and savory. Got rave reviews from my carnivore nephews tonight.

Lean ground beef (80%). About 3-4 pounds.
One box of generic herb seasoned stove top stuffing mix.
3-4 Tbps of worchestore sauce.
Mix it all together by hand and grill on very high heat until juice run clear.

It'll be the best burger you ever served or my name isn't BM.

 
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Old 06-24-2007, 11:18 AM   #10
Melana
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We make up our own patties and season with the basics... kosher salt, pepper, onion powder and garlic powder... And we always grill over hardwood lump charcoal... YUM

 
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