favorite home made burgers

[sweetana3]

Just Perfect ground turkey with some Bone Suckin Sauce BBQ sauce and a couple of slices of crumbled Chrunch Oat Aunt Millie's bread all mixed in and fried. Yummmmm.

[Sarah in SC]

Best I've had are 1/2 grassfed beef and 1/2 venison sausage. Awesome! Seasoned with some John Boy & Billy Grilling sauce and it is heavenly (y'all up north have no idea what that is, but I promise it is good stuff).

[Achiever51]

Last Friday, Oprah had this turkey burger recipe from Donald Trump's Mar-a-Lago in Palm Beach. Ms. O said it was the best turkey burger in the entire world. Haven't tried it yet, but here's the recipe:

INGREDIENTS

• 1/4 cup scallions, thinly sliced
• 1/2 cup celery, finely chopped
• 3 Granny Smith apples, peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• 2 tsp. chipotle Tabasco™
• 1 lemon, juice and grated zest
• 1/2 bunch parsley, finely chopped
• 1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

[DangerMouse]

A good old Aussie burger requires the usual slab of beef plus an egg done on the barbie, throw on a slice of pineapple and a generous helping of beetroot. Hmm my mouth is watering.

[Dawg52]

Quote:

Originally Posted by DangerMouse A good old Aussie burger requires the usual slab of beef plus an egg done on the barbie, throw on a slice of pineapple and a generous helping of beetroot. Hmm my mouth is watering.

Kangaroo beef?

[HFWR]

Is that a joey in your pocket, or are you just happy to see me?

[Khan]

Quote:

Originally Posted by bright eyed Watching the annual build a better burger contest always makes me hungry and inspires me to try a few different recipes. What are your favorites for seasoning the meat as well as toppings. Please also share your cooking techniques, meats, buns etc... I've lazily just thrown in whatever I have in the pantry - some sea salt, pepper, garlic powder, dried onion, soy sauce and seasoned salt...a dash of the above and worcester if i have some. also have done a greek burger with oregano and topped with greek yogurt. love grilled red/yellow peppers and onions and different spreads like olive tapenades. i cook in my trusty cast iron pan. i've been fiddling around with the size of my patties and how thick to make them...haven't found the winner yet.

Laura's Lean Beef (96% Lean Ground Round) Laura's Lean Beef: Lean, natural beef.

spread on lightly toasted real rye/pumpernickel

with a touch of kosher salt

my father liked it topped with a slice of raw onion

[bright eyed]

Quote:

Originally Posted by Khan Laura's Lean Beef (96% Lean Ground Round) Laura's Lean Beef: Lean, natural beef. spread on lightly toasted real rye/pumpernickel with a touch of kosher salt my father liked it topped with a slice of raw onion

spread the beef? raw?

[Khan]

You can always slide it under the broiler for a bit to make it crispy on top.

[saluki9]

Quote:

Originally Posted by bright eyed spread the beef? raw?

What? Never had it? I like mine with capers, lemon squeeze, and some chopped sweet onion.

[bright eyed]

Quote:

Originally Posted by saluki9 What? Never had it? I like mine with capers, lemon squeeze, and some chopped sweet onion.

i'm not a fan of raw meat - only recently have i started to like meat less than well-done! not a fan of sashimi to the horror of my parents, bleh!

[Rambler]

I like to mix a packet of Hidden Valley Ranch mix and some dried onions in a pound and a half or so of ground beef (~15% fat), grill as usual, top with your favorite cheese (cheddar is great, gruyere is better). Add your favorite condiments, enjoy!

R

[Achiever51]

Quote:

Originally Posted by Rambler I like to mix a packet of Hidden Valley Ranch mix and some dried onions in a pound and a half or so of ground beef (~15% fat), grill as usual, top with your favorite cheese (cheddar is great, gruyere is better). Add your favorite condiments, enjoy! R

Yum! My mouth is watering as I type this....

BTW: I made the Oprah turkey burgers the other day...very tasty!

[cute fuzzy bunny]

Quote:

Originally Posted by Achiever51 BTW: I made the Oprah turkey burgers the other day...very tasty!

So now we know what Oprah tastes like...

[Donzo]

Quote:

Originally Posted by cute fuzzy bunny So now we know what Oprah tastes like...

Like chicken?

[cute fuzzy bunny]

Thats only because the machines dont know what she really tastes like.

[cute fuzzy bunny]

Okay...put some whole peeled garlic cloves in a small pan (go ahead and cheat and use the ones in the jar), cover with olive oil and set to simmer at your lowest heat until soft. Fish out of the oil. Use the oil for a salad dressing or to rub on some other meat product.

Mash the garlic, mix with 80% ground chuck, some breadcrumbs, a little worcestershire, salt and pepper.

Cook until medium, put on very slightly toasted split pita bread or a toasted sandwich size thomas's english muffin with a slice of red onion, tomato and lettuce, several slices of thick cut dry cure bacon and some crumbled stilton. The not-quite-crisp pita bread is brilliant. Lets you get away with a thick burger and some toppings without having created something too thick to eat. I've seen some 'mediterranean flatbreads" at trader joes that would also do. a halved focaccia bread warmed up might also be interesting.

If you wanna go nuts, make some homemade mayonnaise with the garlic olive oil in a blender. One whole raw egg, whirl, add a teaspoon or two of vinegar or lemon juice, whirl, and then with it running drizzle a cup of the garlic olive oil in the cover opening until it sets up as mayo, then stop adding oil or it'll break. Salt and pepper to taste. Extra mushy garlic also goes well as an addition to the mayo. You may also add dry mustard and some finely diced sundried tomatoes to the mayo to get an all-in-one condiment.

My experience is that chuck makes the best burgers. Its not rocket science to grind your own in a food processor. Trim and cube some nice chuck steak and pulse until you've got a coarse mixture. Way better than spooged supermarket ground beef. The little bit of breadcrumbs helps retain some moisture but dont overdo it or you'll end up with crumbly meatloaf. Some pork or sausage mixed in can give some good flavor.

Another trick is to add just a half teaspoon to a teaspoon of plain unflavored gelatin to a pound or so of ground beef. The gelatin provides a tenderness and adhesion quality to the patty. The natural gelatin in veal is why its commonly called for as a meatloaf ingredient.

The mushy garlic gives a nice sweet flavor that brings out the beef, without kick-boom-bam garlic flavor.

Another interesting trick is to rub the raw burgers with a little bit of prepared horseradish...not the cream sauce stuff. Let it stand a while and grill. Horseradish on beef turns golden and sweet when cooked just like garlic does but has a somewhat different flavor.

One of my favorite dishes is english short ribs rubbed with plenty of horseradish and then braised for about 3 hours. YUMMMMMeeeeYY!

[Khan]

Khan burgers(tm)

Take 2 slices of good dense bread (pumpernickel, rye...)
lightly toast
spread raw lean ground beef on 1 slice
place thin slice of raw vegetable (onion, tomato, summer squash...) one other slice - topped with a slice of cheese
slide both under broiler until cheese is melted and ground beef is crispy browned
apply a bit of mustard to beef side and flip cheese side onto beef side
cut into quarters and serve with red microbrew

[bright eyed]

i knew you were holding back...

ummm soft garlic! i've been lazy and used the powder or frozen cubes

but am now motivated to try the soft...mmm!

might even poke around for a food processor - grinding my own has always been a consideration but i'm so lazy...(recurring theme here!)



you didn't include cooking method, heat/time and how size of your pattiy's

[cute fuzzy bunny]

The oil roast garlic is just so easy. You put it on low (if you're seeing bubbles in the oil LOWER!) and just check it every 5 minutes after its been in there a while. It takes about 45 minutes on my stove on the lowest setting.

Nice to spread on toasted bread. Thats my garlic bread...I add a little salt is about it.

Cooking method is either on the grill or in a hot cast iron pan with a 50/50 mix of butter and oil. The butter gives flavor and the oil stabilizes the butter and inhibits burning.

Between a third and a half pound is about right. Smaller than that sucks and larger than that is just too hard to manage and not many people can eat a 1/2lb+ burger.

If you spin your own in the food processor, just strip off the fat from the meat, make sure you remove any connective tissue and silverskin or other non-good-eats, get a 4-5:1 ratio of meat to fat, spin the meat first until almost the desirable texture and then add the fat. The fat will crumble much faster than the chuck and thats why commercial ground beef is so slimy/greasy.