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Easy Weeknight Burgers

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  • ecowper
    Founding Member
    • Jul 2014
    • 3567
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Easy Weeknight Burgers

    I've spent a while coming up with what I think is an easy weeknight burger. Nothing special or fancy. No need to "grind your own", mix in ground bacon, marinade somehow, etc. Just a simple burger that comes out juicy and flavorful. You can cook it on a traditional pan, cast iron, or the grill. Any method works well.

    Makes or Serves
    This recipe makes 3 burgers about 1/3 pound each, plus all the fixings.

    Takes (how long)
    Total: 60 minutes
    Prepare the burgers: 5 minutes
    Chill and internally marinade the burgers: 30 minutes
    Prepare the "fixings": 10 minutes
    Cook the burgers: 10 minutes
    Serve and garnish: 5 minutes

    Serve with
    Whatever you really like with burgers. I like salted steak fries. You might like something else. And a cold beer!

    Ingredients

    Burgers
    1 lb ground beef - 90/10 is just fine
    2 tbsp grapeseed oil, divided (if cooking on the grill, only need 1 tbsp)
    1 tbsp worcestershire sauce
    1 tsp Morton's kosher salt
    1 tsp garlic powder
    1/2 tsp fine ground black pepper

    Fixings (what I like, your mileage may vary)
    Quality BBQ sauce
    sliced beefsteak tomatoes
    Pickles - I prefer to buy something high quality and slice myself. If you can't do that, the Clausen slicers are pretty good
    Lettuce - iceberg is best. If you have to use romaine, break out the spines of the leaves
    Bacon - at least two slices per burger (I use my own, naturally).
    Avocado - slice it about 1/4" thick

    Tip: Cook the bacon in the same pan you will cook the burgers in, leave a TBSP, or so, of bacon grease and substitute for the grapeseed oil
    Tip: Cook the bacon with a press so it is nice and flat and even.

    Method
    1. Prep the burgers
      • put all burger ingredients into a mixing bowl and gently mix together by hand
      • Do not over mix the ground beef
      • Form 3 patties out of the ground beef mix
      • Lay out on a cookie sheet that is lined with wax paper (to avoid sticking and breaking)
      • Make a thumbprint in each burgers. This helps keep the burger from puffing up in the center as it cooks
      • Put burgers in the fridge for 30 minutes. I find this helps the flavor, acting as an internal marinade.
    2. Prep the fixings
      • Slice all the cold veggie type ingredients about 1/4" thick (tomatoes, pickles, avocadoes, etc)
      • If you haven't already, cook the bacon while the burgers are in the fridge
      • Toast the buns if you desire
      • Cut the cheese so it will fit on top of the burgers without tons of overlap
      • Cut the lettuce leaves (or tear by hand) so that it is slightly larger than the buns
    3. Cook the burgers
      • Prep a grill to medium high heat or preheat a pan on the stove. If using an IR therm, we are going for 400F direct heat
        • If using a pan on stove, add bacon fat or grapeseed oil and heat in pan. We use grapeseed oil because it can get to 420F without scorching, unlike olive oil
      • put burgers on direct heat, cook for 4 minutes on side 1, then gently turn to avoid breaking them, and cook an additional 4 minutes
      • Turn one more time, put cheese on, cook covered for about 2 minutes.
      • Burger internal temp should be 160F, give or take. Cook to well done to kill all the pathogens and stuff.
      • Reserve burgers on a cookie sheet (or plate or whatever) and allow to rest for a few minutes
    4. Lay out all the fixings and buns and let people assemble their burgers as desired.
    5. Enjoy!
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  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1980
    • South central Illinois

    #2
    Looks delicious! I personally would leave off the avocado but my wife would take my share.

    Comment

    • TripleB
      Club Member
      • May 2017
      • 854
      • La Crescenta
      • Jambo Backyard Smoker
        Weber Smokey Mountain (22" & 18.5")
        Portable Kitchen 360
        Portable Kitchen Grill
        Pit Barrel Cooker
        Weber "Brownie" Circa 1978 22"
        Weber Gas Grill, Silver A
        BBQ Guru ATC
        Favorite Beer: Peroni
        Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

      #3
      Nothing like easy peasy burgers..... their the Cat's meow. I like the thumb print trick. Been doing that for years. Got that tip from my brother-in-law of all people since he was not a very good cook and couldn't even boil water.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        I read it somewhere .... life changer for making burgers easy
    • Redwng
      Charter Member
      • Oct 2014
      • 211
      • St. Cloud, FL

      #4
      You did a great job explaining each step and the final product looks fantastic.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Thanks Redwng ..... I think these are pretty tasty and easy to make. Enjoy!
    • bbqLuv
      Club Member
      • Jan 2020
      • 1265
      • Milwaukie, OR

      #5
      Burgers and PBR go together.
      We add a little Worcestershire also.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        bbqLuv the best thing that goes with PBR is a round of golf and a cigar!

      • bardsleyque
        bardsleyque commented
        Editing a comment
        best thing that goes with pbr is an Old Rasputin Russian Imperial Stout!!!
    • ecowper
      Founding Member
      • Jul 2014
      • 3567
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #6
      Huskee I put this in the wrong channel, do we want to move it to burgers?

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Done, thanks
    • DavidNorcross
      Club Member
      • Nov 2017
      • 2026
      • Virginia
      • SNS Kamado
        Weber Summit S-670
        Camp Chef FTG 600
        Camp Chef Escape

        Old Hickory Knives
        More Cast Iron than I care to admit

      #7
      I do something similar and also mix in the bacon especially with 90/10. Curious, for a lb of beef, how much bacon do you use?

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        If I mix in bacon (which I don’t in this recipe), I do about 1/2 lb in each 1 lb of beef.

    Announcement

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    Meat-Up in Memphis 2021

    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
    Click here for details. (https://amazingribs.com/memphis)
    See more
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