I moddified this recipe I found on you tube.
Only thing I do different is I mix in about 1/4 small diced onion into the ground chuck and throw in an egg.

Make sure the onion is diced very small so it cooks inside the meat.

http://www.youtube.com/watch?v=WDx9DH0MJY8

 

That cook in the vid sure has some fat little fingers.

I like my burgers with some Dale's Sauce and fresh grated Parmesan or Romano cheese mixed in.

 

Mmmmmmm Dale's

- NCSU

 

I really like using the montreal seasoning and I also add in some A1 sauce. Mush it all together and make 1" thick patties and mmmm mmm good.

 

1lb of Ground Beef, Salt, pepper, and package of hidden valley Ranch Dip mix mixed in a bowl. damn good!

 

Well I do several variations of burgers, but I'll list one of my favorites.

2 lbs hamburger 80/20 is what I prefer.

1 lb package of sausage...usually in a tube..what you'd cut into patties for breakfast.

finely chopped onion and garlic...amount depends on how much you like..I usually have about a quarter cup of onion and four cloves of garlic.

This recipe will make several burgers depending on how big you make them...I usually have a few extra made up and just throw them in the freezer for later. I just use the 2 to 1 ratio on burger to sausage if you don't want to make as much. Sometimes I'll mix in some BBQ sauce or A-1 or Heinz 57 steak sauce while I'm mixing everything together...will have to get your hands dirty to mix this up...went out and bought some latex gloves for this.

 

80/20 ground beef. Usually get a pound and make 3 burgers out of it. Pour some Stubbs Spicy BBQ Sauce on both sides and let it soak while the grill is heating up. (propane).

Keep hood temp gauge at 250* and put them on for about 3-4 minutes a side and put your choice of cheese on side 2 about half way thru to let it melt all over it....

Put on your choice of condiments on an onion bun and dig in!

I've recently gotten a cast iron skillet with the searing ridges in it and that cooks up a mean burger or steak too! I heat it on the side burner on the grill on high and do the same routine with the meat and they come out fantastic!

Other times I will only put some salt and pepper on the meat or a season salt.

I don't care for too much spice or sauce on a burger or any meat for that matter... Let the taste of the actual meat come thru and that's a winner every time!

I'm hungry now!

Mitch

 

Prep Time: 12 minutes
Cook Time: 8 minutes
Ingredients:

* 1 pound ground chuck, formed into four 1-inch thick patties
* 1/3 cup wood chips or wood pellets
* 1 large red onion, peeled and cut into ½-inch thick slices
* 1 small wheel of baby brie
* olive oil for brushing
* fine kosher or sea salt and freshly ground black pepper to taste
* seeded hamburger buns, Kaiser rolls, or ciabattini (optional)
* Tomato-Avocado Relish:
* 1 pint cherry tomatoes, cut in half
* 1 ripe avocado, pitted and diced
* 2 tablespoons finely chopped red onion
* 1 jalapeño pepper, seeded and diced
* 2 garlic cloves, minced
* 1/4 cup finely minced Italian parsley
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons fresh lime juice
* Fine kosher or sea salt and freshly ground black pepper to taste

Preparation:
1. To make the relish, combine all ingredients in a bowl. Cover and refrigerate until ready to serve. (The avocado will darken over time, so make this right before you wish to serve it.)

2. Prepare a hot fire in your grill. Oil a perforated grill rack and place on the grill. If using a charcoal grill. Enclose the wood chips or pellets in a foil packet with holes poked in the top; place the packet on the grill grate over the heat source and make sure the chips or pellets are smoldering before you begin to grill the burgers.

3. Place the patties on a plate on a baking sheet. Brush the red onion slices and the brie with olive oil on both sides. Place on the baking sheet. Season everything to taste.

4. Grill the onions on the prepared perforated grill rack, turning once, for 8 minutes. Grill the burgers, turning once, for 7 minutes for medium. Grill the brie on the prepared perforated grill rack, turning once, for 7 to 8 minutes, or until both sides get good grill marks and the cheese is just beginning to ooze out of the rind.

5. To serve, top each burger with the grilled onions. Cut the brie into 4 wedges and place a wedge on top of each burger. Place on a bun, if you wish. Serve with the relish on the side.
__________________
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Devis mutuelle familiale des cheminots fr |

 

Man I got to start getting a little more creative with my burgers. I just use a little Season all (garlic, onion, salt, pepper), little bit of Fiesta Fajita Season, this stuff is good on just about any meats and few sprinkles of Worcestershire sauce. Mine sound a little boring compared to some of yall, lol

 

You Barsts :o

I've been out in China for the last 2 weeks and much as I like Chinese food, having it for breakfast, lunch & dinner is doing my head in.

I could soooooo eat a juicy burger straight off the grill right now.

 

I tried this on 93/7 ground turkey a while back. You'd be hard pressed to eat a better lean burger. To make it even better, throw in some dried minced onions and bacon bits before you make em into patties. Top em off with 2% cheddar cheese singles and put em on grill marked buns.