I bought a burger press recently for this summer barbeques. http://www.nextag.com/norob/PtitleS...qIL4GwCCz7WPwExmazSx8agjcw==&ptitle=607807282 Id like some new ideas on burger recipes. I usually mix ground veal, sirloin, and chuck. 1/4 pound each burger Fine chopped red onions Shaved parmesean cheese diced mushrooms small amount of italian bread crumbs Dash of Worcheshire sauce Tonys Creole Seasoning. grill it medium to medium well. Shoot!
That sounds great. I'm not that fancy. Just ground meat, good bit of worchestershire sauce, a little garlic salt and tony's, then bread crumbs to hold it together. I like the parmesan cheese idea.
yours ain't much different than mine I usually mix ground beef chopped onions chopped bellpeppers diced mushrooms (only if wife ain't home) generous amount of italian bread crumbs Splash of Worcheshire sauce Tiger dust (similar to Tony's but a lil more kick) "Magic" barbeque seasoning Jack Daniels old #7 barbecue sauce (have used honey barbeque as well) Splash of 30 minute marinade (Lawry's hickory flavored) 1 raw egg per pound of beef (helps hold them together) Have been known to splash some beer, or even Scotch into the mixture as well. top with some really greasy bacon, and cheese of your choice grill it medium to medium well. I prefer to cook them on my electric gridle, because I find they keep more of the juiciness that way, but nothing wrong with doing them on a pit.
I don't like a pattie that is doctored up beyond recognition, especially with bread crumbs or veggies. I prefer the patty to be meat only with some fine seasonings. The onions and green pepper can be fresh and crispy or grilled, but always atop the patty. One slice of tomato only in the summer when they are ripe. two dill pickles (sometimes five or six sliced jalapenos.) Lettuce just gets in the way, but sprouts are great when you can get 'em. The patty just gets salt and pepper (sometimes Tony's), worcestershire, minced garlic or garlic powder. Mayo and mustard, sometimes a touch of catsup or heinz 57 on the bun, toasted. Slice of cheddar cheese, always cheddar, no swiss, no american process cheese food product. No bacon, clashes with the beef. Save the bacon for the classic BLT.
Ground chuck mixed 50/50 with ground pork salt, black pepper and garlic powder 8 Oz. patties Grill on charcoal grill (like a Weber or Old Smokey) until medium (hot pink center) Toasted bun, lettuce, tomato, onion, mayo and shredded cheddar.:thumb: Edit: Zapps Sea Salt and Black Pepper chips on the side. :thumb::thumb:
I like that Sab, but doesnt the pork make the burger fall apart on the grill without bread crumbs mixed in? I would think so with my previous dealings with ground pork? Stevescooking, help us out here.
I just like a plain burger, and usually just eat it plain with cheese. I prefer American cheese on a burger, but cheddar is okay, as well.
