Today I'm grilling....Post your best burger recipe.

Dice up some Carolina reapers and mix it in with your burger patties to give them just a little spicy kick.

 

How the hell do you mess up a meatloaf? LOL.
I usually keep my burgers really simple with seasoning salt or garlic salt. When forming patties from a ball, dont compress too much. Thats it. Occasionally, Ill chop up some sausage of my choice really fine and mix it in with the ground chuck.

 

Have you ever tried canned, Nacho cheese, instead of cheese slices?

 

I mix the HEB prime 1 and brisket blend, then use McCormick burger seasoning.

 

Salt. Pepper. Meat. Flame.

 

I get the good Prime ground beef at HEB. I mix a little bit of garlic powder into it, but not too much. I make the patties (uniformity is key). I don't like really thick burgers, but don't want thin patties either, so I go for about a 1/2 inch patty, but about 1/3 lb, so "wide" patties (get the bigger buns).

I then coat the outside with course ground sea salt and course ground black pepper. Basically, I want to char that salt and pepper into a crust on the outside.

You want the metal of the grill to be really hot, not just the inside of the grill, so I turn it on medium/high and let is sit there for about 20 minutes to get that metal nice and scalding. I then grill, flipping once (patience) until medium rare for me and medium for my wife.

I actually prefer burgers on a flat top, so often I'll use a cast iron skillet on my burner that I have next to the grill to sear the meat and soak up the fat and then use the grill as a broiler to finish it. Again, leave that skillet on the heat for a good 5 minutes on medium/high heat to get nice and hot before you throw the meat on it. Too many people put their meat on the pan or grill and then let the grill get hot with the meat.

 

Chop up some bacon cook it 80% done, drain the oil, add chopped jalapeño to pan and give it a quick toss with the bacon. Transfer bacon and jalapeño into a bowl. Add thinly sliced chives or green onions. Add a few tablespoons of cream cheese to the bowl and mix.

Form patties with mixture inside for stuffed burgers.

 

supermac's technique is on point.

 

So this is pretty solid advice most important thing is grill heat and turning once. Skillet is great too! Hahha, I have seen people flip and flip, cold grill, beyond well done - gross

 

Put an ounce of ganj in a blender, blend it. Then mix it in with the beef. Season with bath salts. Cook it in the microwave. Assemble burger. Eat. Wash it down with a White Russian.

 

Get you some pillsbury crescent rolls or other type of canned dough.

Cook your burgers and whatever toppings you want (I'm simple so I only cook bacon and have cheese ready, but you can do peppers, mushrooms, etc.).

Take some of your dough, and lay it flat. Put the burger on top, and then add your toppings, cheese, etc. Then wrap the dough pretty good around your burger. Put directly on the grill (may want to put some cooking oil on the grates first) and cook until the dough is ready.

Got this from the youtube chanel BBQ Pit Boys. It was a pretty good success.

 

You think ketchup moves fast? You should see bone suckin bbq sauce. It moves like it has a mind. Like it knows it took over the world once and got a taste for murder. After smothering a burger, it took me a week to climb out. Now, I don't know exactly when we turned on each other, but I know that seven of us ate bone sucking bbs sauce... and only five made it out. Now we took an oath, that I'm breaking now. We said we'd say it was ketchup that killed the other two, but it wasn't. Ketchup is lethal, but it doesn't hold a candle to bone suckin bbq sauce.