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Here's my burger "recipe"

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  • dprice
    Founding Member
    • Jul 2014
    • 73
    • Donald Price
      Texas Pit Crafters PM 100S JR
      Cookshack Smokette
      Maverick ET-732 Dual Thermometer
      Thermoworks Thermapen

    Here's my burger "recipe"

    It gets raves, so I must be doing something right!

    I use about 6 oz. per burger, either 80/20 ground chuck or our own grass-fed ground (lean-fat ratio unknown). I divide it into two 3 oz. portions without handling/compressing it too much.

    The half burgers get a generous dusting of garlic powder and onion powder on their interior before being combined into a loosely handled and compressed, but very thin, burger, which then gets a generous load of kosher salt and freshly ground black pepper.

    The burgers are then cooked for 5 minutes per side over direct charcoals, which generally takes them to medium well (I've done it so often that I don't check the cooker temp).

    People love them!
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14007
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    I use Morton's Nature Seasoning on my burgers- basically has all those in it with a pinch of sugar. Good combo of seasonings on burgers for sure.

    Comment

    • 3DJ
      3DJ
      Founding Member
      • Jul 2014
      • 114
      • Columbus Ohio
      • 22.5" WSM, iGrill Thermometer, Thermoworks -Thermopen, Original Cooking Thermometer/Timer, Weber Spirit Grill w/ GrillGrates+Griddle & BBQR'S Delight Smoke Box.

      #3
      Yeah, I have been discovering simple is better! What I have been playing with is making them diner style (thin) and cooking them on my grillgrates griddle. They are turning out pretty good, but it is taking sometime to perfect the technique as they have a tendency to fall apart a bit. I have been putting mcCormacks pub style burger seasoning on them right before they go on. Jim

      Comment

      • boftx
        Founding Member
        • Jul 2014
        • 919
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
          Maverick 732 thermometer
          Red Thermapen
          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #4
        I've been trending towards a "reverse sear" on my burgers. I actually use a two-zone setup on the grill portion of my COS, and move them over to direct heat after they have been "smoking" for a while. My wife makes them on the thick side and usually puts an onion soup mix in the batch, so it takes a while to be sure they are properly cooked.

        Comment


        • Bill P
          Bill P commented
          Editing a comment
          I tried the reverse sear on burgers too, after reading about it on amazingribs. Hot-smoked with oak or pecan for maybe 15 minutes then finished direct. New to me and very tasty. Used Dizzy Pig's Raisin' the Steaks rub as always.
      • FLBuckeye
        Former Member
        • Jul 2014
        • 568
        • Florida

        #5
        I tried the reverse sear with burger I ground myself (using chuck steaks and extra fat from the local store) and they turned out great. I use two Webers for ease of the sear for the finish.

        Comment


        • boftx
          boftx commented
          Editing a comment
          Those look like real $6 burgers!
      • John Tanner
        Founding Member
        • Jul 2014
        • 42
        • Toronto
        • JT

          - Weber 22.5" Platinum Kettle
          - Smokenator!!!
          - Pit Barrel Cooker
          - Weber Jumbo Joe
          - Weber Genesis NG (cobwebs!)
          - Maverick ET-732
          - Thermapen classic

        #6
        You really need to grind your own meat, it's just that good! http://amazingribs.com/recipes/hambu...hamburger.html


        I'm copying what I wrote as a comment to MH's "Hamburger Secrets" page:
        I ate the best burgers/sliders I've ever had last weekend and I made them after grinding the meat myself. I was having company and I was inspired by a slider I'd had at one of Canada's best restaurants in downtown Toronto so I thought I'd give it a shot myself. I ordered the meat grinding and sausage stuffing attachments for my Kitchenaid stand mixer off of Amazon and then did some research. Kenji from the Burger Labs said to do it this way: http://aht.seriouseats.com/arc..., which for grilling is to grind the meat twice. So I did. Here was the meat composition:
        - 1 prime rib steak, fat and meat, around 600 grams
        - 650 grams of Angus short ribs minus the bones
        - "maybe" 300-400 grams of my recently smoked Tamworth bacon

        I tossed in some minced garlic, about a teaspoon.
        As you can see, my measurements were NOT precise. That said, WOW, I've never had a better burger in my life, not ever. I did pickle some red onions and made a garlic aioli with a beef reduction which I added to the toasted bun slider along with very thin slices of zesty pickles and some fine 3 year old cheddar. It got raves from the guests.
        It will be hard to make burgers again from store-ground beef....thanks to this site and Kenji for the motivation to do better.

        Comment

        • dprice
          Founding Member
          • Jul 2014
          • 73
          • Donald Price
            Texas Pit Crafters PM 100S JR
            Cookshack Smokette
            Maverick ET-732 Dual Thermometer
            Thermoworks Thermapen

          #7
          I omitted what is probably fairly important -- I throw about a 4 oz. piece of pecan wood on the fire before putting the burgers on. It yields a lot of white smoke for the short cook, but it adds a certain something that my wife tells me is important!

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Her approval. That's what it adds, and that's what's important!

          • boftx
            boftx commented
            Editing a comment
            Oh boy, that could be a whole thread, or even section, by itself; "What do we add for flavoring (or cook) that we DON'T like but makes our SO happy?"
        • Ernest
          Founding Member
          • Jul 2014
          • 3080
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          #8
          I mix some Vietnamese fish sauce in my burger meat.
          I get the "WTF is in this burger" reaction every time.

          Comment


          • dprice
            dprice commented
            Editing a comment
            That must be the umami working!

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