Lets hear'em

I guess I'll get the ball rolling.

1 egg
1 spoon full of Worcestershire
Cover patty with grub rub
salt and pepper
Add the sharpest cheddar you can find

form loose patty of ground 80/20 chuck
liberal with salt
cook to medium on buttered griddle/cast iron skillet on high heat
flip once
butter bun and griddle it till brown
yellow mustard and crack pepper
i like a layer of iceberg and a slice of onion

Smoked and Smashed Green Chile
Queso Fresco
Peppercorn crusted Pattie
Fried Egg
Buns from F-Ruckers

I'd be happy to eat one of Proc82's hamburgers anytime.

I would pour some Cholula hot sauce on it, too.

[This message has been edited by eric76 (edited 7/1/2011 4:35p).]

Is that the older version of proc92?

Must have jalepenos

I don't have a recipe, but I'll say this:

make sure the meat is not tightly packed.

I think it was eric76 who recommended that on some thread a while back.

I had always pounded and packed my pattie nice and tight until I read his suggestion.

I took the suggestion and it really made a difference in the way the burger tasted.

Its meat on a bun, with nothing.

Beef of your liking mixed with cracked pepper, kosher salt and a sprinkle of worchestershisterschneizer sauce and mixed together. Form loose patties and sprinkle with salt and pepper again. Cook over coals at about 450-550. Flip only once. About two minutes before done top with already cooked bacon, green chile (roasted cleaned and cut into strips) and jack or Oaxaca cheese and finish off until melted. Mmmmmmmmmmm

1. must be cooked over charcoal grill.
2. 80/20 with better cut of meat, but you can get a custom grind at my meat market.. just ask.
3. Big patty.. close to 1lb. bit of cracked pepper and Tony's(has lots of salt already).
4. High quality thick cut cheese of choice (deli)
5. Sauted onions,jalapenos and mushrooms(mushrooms optional the other two are not)
6. Garden tomatoes thin sliced and Green leaf lettuce
7. Any condiment you like, but I put them all on. Mayo, ketchup, Hard8 BBQ sauce, Mustard. Sometimes will kick it up with Sriracha or Cholula.
8. Thick cut grilled applewood smoked wright brand bacon unless your religion does not allow it.
9. Slightly sweet bun similar to Hawaiian roll from central market. butter and browned on my grill skillet to keep the grease from making the bun soggy

[This message has been edited by Signel (edited 7/1/2011 9:01p).]

Just a question about Tony's here. Why do people pimp it so much? I really think it sucks. Cajun shake is much better IMO. Tony's is way too damn salty to me.

I actually like both and get them at academy usually. I like to use tony's as a salt substitute though, and if I want something more for beef, I got to Ana's Herbs.

http://www.anasfoods.com/products/herbs_3oz.php

get good beef, choice is good, and all you need is salt.

I don't really care for Tony's. I prefer to make my own spice blens without salt, so that I can add it as needed.

Best burger:

Venison
Mined onion
Worshestershire
Cracked black pepper
Garlic salt
Sprinkle of thyme and oregano

Lightly mix together & form patties. Sprinkle w/ cracked black pepper and grill to medium rare.

PUT LIPTON'S ONION SOUP MIX IN THE PATTY...











....running away fast

And don't buy the meat in a tube for hamburgers...way too compacted.

What kind of cut would you buy and ask to have ground to get the right meat/fat ratio?

I've always compacted my burgers too, but a light went off in my head when I read this thread. I want to try some burgers this weekend with loose patties now...

We love to put venison in our burgers...everyone raves about them. Usually the second deer of the season goes to ground/chili grind.

I buy sirloins when they are cheap and grind them at home, or even chuck roast (I trim it a bit).

The only hamburger recipe you will EVER need:

1. 10% Ground round, 30% Chuck, 55% Ground Sirloin and 5% Ground Kobe.

2. 2 cups ground organic brown rice.

3. Jasmine - to taste

4. Six tablespoons of saffron.

5. 3 minced Mackinaw Peaches.

6. Four Quail Eggs.


Mix all ingredients together in a large porcelain bowl. Form into burgers. Let sit 31 hours in the freezer. Immediately upon expiration of 31 hours place on cherry wood heated Big Green Egg.

Serve on Butterkrust whitebread with lots of ketchup. You will thank me.

[This message has been edited by queso1 (edited 7/2/2011 10:16a).]

quote:

---

Smoked and Smashed Green Chile
Queso Fresco
Peppercorn crusted Pattie
Fried Egg
Buns from F-Ruckers

---

That sounds farkin' delicious!

1 lb hamburger meat
1/2 cup peanut butter
1/4 cup grape jelly
12 vanilla wafers, crushed
1 ostrich egg
1 tablespoon Tony Chingasso's seasoning
1 tablespoons alovera juice
1 small can black pepper
1 can anchovies, chopped

Mix all ingredients in bowl. Let sit for 37 seconds. Form into quarter sized patties. broil in oven. Serve on saltine crackers.

quote:

---

1 lb hamburger meat
1/2 cup peanut butter
1/4 cup grape jelly
12 vanilla wafers, crushed
1 ostrich egg
1 tablespoon Tony Chingasso's seasoning
1 tablespoons alovera juice
1 small can black pepper
1 can anchovies, chopped

Mix all ingredients in bowl. Let sit for 37 seconds. Form into quarter sized patties. broil in oven. Serve on saltine crackers.

---

In the 1970s, one of the big three hunting magazines had a chili recipe that drew lots of complaints. Instead of something like 1/2 teaspoon of pepper, the recipe called for 1/2 cup of pepper. It seems that those who followed the recipe weren't able to eat the food.

I'll play!

4 # fresh ground beef, lean.
1 # ground venison.
3 eggs.
1/4 cup Seasoned bread crumbs.
Few splashes of Worchestershire.
Kroger Hamburger seasoning. To taste.
Black pepper.

Mix all ingredients well and form patties, should make +- 15. Make a small indention in the middle of each patty. Grill until medium rare, flipping once. Add cheese and condiments to taste.

queso1 is full of crap! All those esoteric ingredients!

quote:

---

4. Six tablespoons of saffron.

---

do you know how much saffron costs?!?! 6 TBS is probably $1,000!

It runs about 140/oz. You have to remember that queso is a big shot attorney and can afford such luxuries.

Saffron is good in small doses. I don't think that would be considered to be a small dose.

there are good tips above, and i will add this:

when you make your patties, make a dimple in the top of the pattie. depending on your mixture and type of meat and other stuff, this will prevent the patty from balling up on the grill. it also makes a good sortof bowl for holding the liquids (worsch sauce and A1 for me) while it marinates.

hah hah! I was waiting until someone picked up on the saffron bit.

As for big shot attorney...I gotta figure out how to pay the rent on the office this month (hired a new attorney to work for me and he demands "the big bucks"...

I'm actually surprised no one said anything about the mackinaw peaches.

[This message has been edited by queso1 (edited 7/3/2011 9:41p).]

I think we were just so taken aback by the saffron that we couldn't even focus on the peaches. I will make sure I take time to talk s*** to you next time you come to our office. You don't even realize you do o/g work for us. I will call you queso next time you show up though.

Now I am interested. I do work for your office...?

quote:

---

I'm actually surprised no one said anything about the mackinaw peaches.

---

I'm amazed that people add anything to the ground beef other than salt and pepper sprinkled on top/bottom.

While I must admit that I have had a few pretty decent hamburgers with sliced jalapenos, the best hamburgers I've eaten were so loosely packed that mixing sliced jalapenos in with the meat would more likely have resulted in pretty decent hamburgers with sliced jalapenos.

There's a place here in CS that does a really fantastic burger.

I don't know what the spices are, but the patties are ground beef and chorizo, with the higher percentage going to the beef. Topped with pico and monty jack, and a slice of ham, the kind one would fry up in the morning. The chorizo in with the beef makes the patty very soft.

I haven't tried making this at home, but it really is a winner.

+Saffron to taste

So what's the reason for not compacting the meat???

Less dense,
Jucier,
More Tender,
Cooks more evenly,
Enhances the flavor of the beef.

For what it's worth, if the hamburger meat has been sitting around for a few days, compact the hell out of it. But with fresh hamburger, compacting it just makes it ordinary.

[This message has been edited by eric76 (edited 7/4/2011 10:38a).]