Ok the 4th is almost upon us and I am looking for some good burger recipes to toss on the grill. I usually buy a box of Bubba burgers but I would like to try to make my own. Feel free to include recipes using ground turkey or chicken also.

Thanks!

We use 80/20 ground beef. Temperature control is important. My burgers are 1/2 pound patties, cooked 7 minutes 30 seconds per side at 425 degrees for medium rare, add a minute per side for medium.

Our favorite recipe is with an avocado BLT salsa topping. We always get rave reviews on this recipe from our guests.

Here is the recipe for the topping:

Avocado BLT Salsa
1 cup diced vine-ripened tomatoes
2 cups chopped applewood-smoked bacon, cooked until crisp (12 to 14 slices)
½ cup chopped scallions
1 cup diced avocado
½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
½ teaspoon kosher salt ½ teaspoon freshly ground black pepper

To make the salsa, mix the tomatoes, bacon, scallions, avocado, mayonnaise, lemon juice, salt, and pepper in a large bowl. Cover and refrigerate. Place 2 tablespoons of the salsa on top of each burger and serve.

Always 80%, just mix in chopped onions, cover in garlic salt, fresh ground pepper and maybe some Worchestershire sauce while on the grill.

For quick and easy, consider this Lipton Onion Soup Mix recipe.

We have made them and they are tasty.

I should also mention the above recipe is a Big Green Egg recipe.

For me, I use the K.I.S.S. method. Good fresh ground beef. Salt, pepper. Try to buy good bakery buns. Deli American cheese, iceberg lettuce, red onion, tomato, either beefsteak or heirloom. Healthy spread of mayo and a little smear of mustard.

Prime grade ground beef (HEB's Prime1 if you live in Texas), salt & pepper (Montreal burger seasoning is acceptable too), put a oven safe skillet in oven at 400F, smoke burger at 225 until 10 degrees from desired internal temp, put preheated skillet on range at medium-high, sear burger on both sides until desired internal temp.

Serve on a bun from the grocery store bakery, put on favorite condiments (e.g. BBQ sauce), sliced onions, dill pickle slices, and sliced tomatoes from the garden.

BTW, the commies win if you make your burgers into meatloaf with binders and fillers.

I like to add A-1 Sauce to the ground beef, along with salt and pepper.

I don’t like “meatloaf” burgers. I make smash burgers with 6oz of unadulterated 80/20 ground beef for that crispy meat candy effect. Mayo and Thumann's “Düsseldorf” mustard on the bun with magic seasoning salt & pepper. Plus a round slice of raw onion and garlic dill pickle slices. I eat ‘em over the sink. Good!

How Tom Ryan, SmashBurger Founder, makes smash burgers (2 minute video):
https://youtu.be/8E__VJM_AUw

I have the Blackstone smash burger tool, similar to the one Ryan uses.

Buy a good steak. Trim all the fat and sinew. Keep the fat. Weigh out your meat. Weigh out 20% in fat. Throw in a meat grinder. Mix thoroughly.
I assume the marbling mixed with the fat gives it 25-30% fat content.
Roll in a ball and throw from hand to hand until packed tight. (This goes against all proper burger techniques and true chefs would behead me for this, but it works for me) Flatten into patty with a dimple in the center. (This keeps it flat when cooked, instead of being a flying saucer shaped burger).
Dust with salt, pepper and garlic.

Grill on high until medium.

Throw on a bun.

Personally, I like to grill some pineapple rings, jalapeños, bacon, And ham. Throw those on the burger with some mayo, mustard, lettuce, tomato, and raw onions.

If you have truffles available, paper thin slices of those mixed into the burger always tastes quite good as well.

Simple is best. I don’t go for extra lean anything. Hamburger and chopped onions. Onions about 1/4” square, maybe a bit bigger but not 1/2”.

Burger enough to make a tennis ball. Onions go in a flat bowl. Mash ball into the onions, picking up as much as possible and making something that looks like a burger. Flip it over, mash it again. Knead the burger into a ball again, getting onion through out the burger. Mash more. Get as much onion as possible into the burger then shape it into a burger.

If you like medium cooked burgers, leave it thick in the middle, about 1”. If you like it a little more done, make the middle a little thinner. Cook both the same amount of time.

I have learned to work with the heat that my grill makes (Weber Silver). I set it on high and when it is hot (about 500*) I put the burgers on. Think I do about 4 minutes to a side.

quote:

Originally posted by oddball:
For me, I use the K.I.S.S. method. Good fresh ground beef. Salt, pepper. Try to buy good bakery buns. Deli American cheese, iceberg lettuce, red onion, tomato, either beefsteak or heirloom. Healthy spread of mayo and a little smear of mustard.

this,

burger,
mix up with a pinch or so of kosher salt,



re the meatloaf,

next time someone makes on,
take the leftovers, if there are any, cut a slice about 3/4" thick, and heat it up on a hot grill,
doesn't take long, just a minute or so on each side


tasty, very tasty

Recopies are not needed. It's all about getting the thing cooked right. I like mine med - med well.

My buyers are super simple usually. S&P mostly. Sometimes I add a little Steak Onion Burger seasoning or Garlic and Onion. Other times some Lawry's or Adobo plus the S&P.

I usually make 1/3 lb - just under1/2 lb. This is the biggest 'secret' to my burgers. I make them into Red Blood Cell shape. So that it cooks more evenly and shrinks be even thickness.

I like t form and season patties then freeze. I lay parchment or wax paper between them if doing a bunch. If 6 or less I'll just put whole cutting board in the freezer. It makes it easier to slap on the grill and easier to keep from falling apart on flip.

Smash burgers are excellent too. I have no flat top so not an option for me.

80/20 ground beef in thin patties, no hockey pucks or flying saucers. Good bakery buns, buttered and toasted on the grill. Cheddar makes it better, so melt slices of cheddar on top of the burgers before taking them off the grill. Alternatively, melt slices of mozzarella on top before taking the burgers off and top with sliced green olives, no pimentos.

Really, the key is good buns, buttered and toasted. They hold up much better to your choice of condiments like catsup, mustard and tomatoes rather than becoming a soggy, pasty, mess.

Elk burgers are my wife’s favorite.

Ingredients - two pounds of ground elk, cup of feta cheese, four strips of bacon and garlic salt and pepper.

Mix meat and feta cheese. Formed into four patties. Wrap each patty with slice of bacon secured with four toothpicks. The patties will be thick since the strip of bacon has to go round.

Heat grill to about 500, oil grate and cook on indirect heat. When they get close to the desired temp, I put them over the heat for nice grill marks. Keep a close eye as they tend to flare up.

Ground brisket, season to taste.

We usually put a packet of Hidden Valley dry ranch mix in our hamburger meat.

Costco Sirloin patties are hard to beat. I salt and pepper them and throw them on the grill frozen. Pick your condiments and add a salad and that's all you need for a delicious meal. Fast and easy.

Jim

Here you go!

https://youtu.be/3yX_bpbCmfo

Simple recipe, amazing burgers. I put a pile of shredded onions in them before I smash them to make like a Oklahoma fried onion burger.

No recipe, just a meat recommendation. If you can find beefalo (hybrid cow/buffalo cross) it's worth the cost. Best stake I ever had!