Burger & Beer Thread!

[Hoppy2bmerry]

Burger at home, with slaw and beans. Local honey beer to drink.

 

[Airborneguy]

Smoked gouda and burger sauce by my stepdaughter, on a brioche bun. Roasted potatoes and brussel sprouts with crumbled bacon. Paired with my Scottish Ale.

 

[bailey mountain brewer]

Last night at local brewery, black and blue burger, ipa in the glass.

 

[Airborneguy]

Happy National Cheeseburger Day!

I’m slumming it at the stadium today with The Panda Pablo Sandoval.

 

[betarhoalphadelta]

Realized I forgot to post my teriyaki burger from Sunday night...

 

[OakIslandBrewery]

Realized I forgot to post my teriyaki burger from Sunday night...

View attachment 884477

OMG that looks so delicious!

Do you add a teriyaki sauce into the burger mix?

 

[betarhoalphadelta]

OMG that looks so delicious!

Do you add a teriyaki sauce into the burger mix?

A little bit, yes. It was a teriyaki sauce from scratch, some of which was used to brush the burger patties on the grill, and some which went into the burger mix.

Here's the recipe: https://www.wellplated.com/teriyaki-burgers/

We did this with 80/20 beef instead of turkey. Both because we prefer it, and because my wife has a poultry allergy so we can't use bird!

Otherwise the recipe was as-is, with one other exception--we didn't think it out beforehand and realize that the recipe was for 4 burgers from 1 lb of meat, not 2. Which means the burgers were massive as you can see--far exceeding the confines of the bun once you add in things like the bread crumbs which add volume. I personally find a 1/4 lb patty a little small, but I probably would have gone for about 5-6 ounces per patty instead.

 

[OakIslandBrewery]

A little bit, yes. It was a teriyaki sauce from scratch, some of which was used to brush the burger patties on the grill, and some which went into the burger mix.

Here's the recipe: https://www.wellplated.com/teriyaki-burgers/

We did this with 80/20 beef instead of turkey. Both because we prefer it, and because my wife has a poultry allergy so we can't use bird!

Otherwise the recipe was as-is, with one other exception--we didn't think it out beforehand and realize that the recipe was for 4 burgers from 1 lb of meat, not 2. Which means the burgers were massive as you can see--far exceeding the confines of the bun once you add in things like the bread crumbs which add volume. I personally find a 1/4 lb patty a little small, but I probably would have gone for about 5-6 ounces per patty instead.

Bummer on the bird allergy but beef is better in my opinion. I agree on the 1/4 burgers, fine if you want the children's portion. Doubling them up works too but a six ounce size works best.

Bonus with the grilled pineapple!

Thanks for the link and notes!!!!

 

[day_trippr]

And here I grilled up some "cheebuggers", didn't know it was their day so no pics. They were darned good, too, with cheddar and grilled onions...

Cheers!

 

[bailey mountain brewer]

Totally agree, I mostly use venison, which doesn't shrink as much, but still does, and 1/4lb just doesn't cut it. I gotta start making my ground venison packs bigger when I process my deer from now on. 6oz I think is the sweet spot as well, so gotta bump my freezer packs from 1lb to 1.5lb for 4 burgers.. last year I started mixing in some brisket with my venison specifically for burgers, thanks to @betarhoalphadelta and they have been my best burgers to date. Otherwise I don't add anything to my ground venison during processing.

Edit: I gotta make some burgers this weekend. Definitely.