Got a nice gas grill from my groomsmen when I got married the other day. Never used a gas grill before, only smokers and charcoal, and never grilled hamburgers on them. The wife and I are having a little gathering Saturday and we were planning on grilling some burgers and links.

My question is, are there any good recipes/marinades or anything like that out there? Also, the temp and all that kind of stuff.

I was thinking something along the lines of the usual salt, pepper, lea & perrins.... and a temp about 200-250?

Let me know what ya'll are thinking.

Just cook them on low and you will be fine.
As far as marinades just use a little worchester, salt & pepper, onion powder, or you can just buy the hamburger seasoning at the grocery store.

I typically make thick burgers and season them with whatever I find in the cabinet at the time.

I grill them on high but not too long to carmalize the outside and keep the inside moist and tender.

Mmmmmmmmmmhhhh

i like to throw fresh bread crumbs into the mix before i make the patty's to help them stick together.

hamburgers are easy man, you'll be fine.

Agree to the above poster's marinade, the only thing I ass in addition is Tony Cacheret seasoning. Yumm.

Start your grill on high to get it cranking then drop your burners to low.

Every few uses, break down the top and clean the burners with 409 and let em air dry..

BTW, Bison burgers are great on the grill.

Grind up 1 lb bacon for every 4 lbs beef and mix it in real good.

Finely chop up a 1/2 cup of onions for every lb. of meat and throw it into the bowl with all of the above suggestions.

The longer and slower you cook them the more juices will run out.

Treat them like a steak. Salt, fresh cracked pepper, and nothing else. I never understand what the posters on this board have against the taste of beef.

Sear full blast and make your patties an appropriate size that they will cook to your liking under that heat. I make mine 6 oz and about 3/4" thick for medium.

I have people ask me all the time what I put in/on them.....they are always suprised at how little is done.

AC's suggestion sounds like a good one as well. May have to give it a try.

we dice jalapenos and garlic and mix in with the meat, along with a package of onion soup mix. best burger i've had.

250 for a burger? No. Throw em on with the temp high for about 3 minutes each side to sear in the juices, then cut the heat to medium and cook about another 6 minutes. Done.

Personally, I like to mix fiesta fajita seasoning and an egg to in the meat to make it stick. Then I stuff the patty with mushrooms and cheese, it is yum! Others have been known to throw some jalapenos in...

do 1 part breakfast sausage to 3 or 4 parts 80% lean ground beef.

that's the makings of the best burger of your life.

watch for grease flare ups...

frozen patties. Throw seasoning and worcestershire on top. Let em sit at room temp about half an hour before you cook em.

"It takes a big man to admit he's wrong. I am not a big man."

Try a temp closer to 350 or 400 (Medium if your gas grill has it labeled).

As they said up at the top, throw some breadcrumbs in with the beef to help bind it together. Worked like a charm last time a made deer burgers.

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Just cook them on low and you will be fine.

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Not unless your idea of low is hovering around 400! Cook 'em hot and fast, don't pack them incredibly tight like some people do.

I like that jalapeno idea, I must try that.

Higher heat, less seasonings, sear in the juices. I really like that idea AC, will try that soon! Salt, Pepper, and Tony's... and mmmmmm bacon.

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BTW, Bison burgers are great on the gril

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Bison burgers are awesome- the key is too cook them over indirect heat-

Don't forget to season it(the grill).

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Yes, salt and pepper your grill before using it!

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I never understand what the posters on this board have against the taste of grill.

I like to put ketchup on my grill when seasoning it! Adds a little "flare" to it! J/K!

Seriously, just experiment as long as you cook them on HIGH and don't overcook them. Agree on the "taste of beef comment". Most people here burn their schit IMHO!

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last time I made deer burgers

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I have about 50 pounds of ground bambi & piglet in the deep freezer. I have found great recipes for backstrap, flank, stew meat... but nothing too great with the ground.

Someone told me I should mix with ground bacon and make burgers, someone else said venison helper was great(yuk)... WTF do I do with 50 pounds of ground deer?

{FWIW, I have ground doe, buck, and a little axis... I don't know if that matters.}

[This message has been edited by aggiestud (edited 3/25/2008 4:51p).]

yes, mix with breakfast sausage (like jimmy dean in the tube) to give it the needed fat content.

it will be tasty

I use ground venison in place of hamburger in everything. Haven't found anything it really doesn't work in.

Or, if you're really desperate to get rid of it, you could just give it to me... :-)

Make it easy on yourself, Frozen patties, salt and pepper. You aint gonna impress anyone with hamburgers anyway.

ground beef + diced onion + slap yo mama cajun seasoning. it's simple but good.

I use :
or
with:

and mix them up in the meat.
Big and thick burgers cook on medium-high heat.

Can also sprinkle on frozen burger patties also.

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You aint gonna impress anyone with hamburgers anyway.

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If you're ever in San Antonio look me up

If you think you need to marinate and cook a burger "low and slow" none of you *******s know how to cook.

Tony Chachere's, the only seasoning you need.

"Celebrate we will, for life is short, but sweet for certain..."

I cook my burgers fast and furious. Unlike my steaks, if i overcook them, im ok with it. I far prefer a burned burger to a raw one.

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Tony Chachere's, the only seasoning you need.

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That's how I feel about Lawry's (Lawrys all seasoned salt)

Yeah I don't like my burger to still have a bell on it. My steak on the other hand....