This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Here's my burger "recipe"

  • Filter
  • Time
  • Show
Clear All
new posts

    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!

    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.


      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


        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.


        • 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.

        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.


        • boftx
          boftx commented
          Editing a comment
          Those look like real $6 burgers!

        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.


          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!


          • 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?"

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


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


        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

        Compact Powerful Sear Machine For Your Next Tailgater

        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review

        GrillGrates Take Gas Grills To The Infrared†Zone

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.