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Posted: 2/8/2006 12:05:50 PM EDT
1) Preheat propane grill
2) Take 80/20 ground beef mix in plenty of salt, onion powder and Worcestershire Sauce 3) After heavy kneading, shape desired number of patties; Small-medium thickness 4) Cover both sides generously with freshly ground black pepper, and sprinkle on very little garlic powder and paprika 5) Throw on grill 6) Once the patties have become somewhat structurally stable, flip them for the first time and pour beer over patties. (bitter beers are best for this. ie. Dinkle Acker-Germany) 7) Flip sparingly and add beer accordingly. 8) Toast Buns and melt cheese on patties before finishing 9) Serve and Enjoy! Ok, maybe this isn't the PERFECT burger, but I'm on a neverending quest for it. So please: Let's hear your version of the perfect burger 
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Posted: 2/8/2006 12:06:18 PM EDT
[#1]
you can make a hamburger out of ground beef?
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Posted: 2/8/2006 12:08:46 PM EDT
[#2]
No, that would be called a beef-burger. Ham-burgers are made from ham. Steak-burgers are made from chopped steak. Sheeshh.... didn't they teach you anything in cooking school?? 
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Posted: 2/8/2006 12:10:29 PM EDT
[#3]
deerburger
 MMMmmmMMMmmm |
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Posted: 2/8/2006 12:10:31 PM EDT
[#4]
Fuck, I was hoping this was a dinner pic
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Posted: 2/8/2006 12:12:10 PM EDT
[#5]
If you wanna try a REALLY good burger, try a stuffed Boursin burger. Take two thin but wide patties and spread Borsin cheese between them and then close the edges.
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Posted: 2/8/2006 12:12:44 PM EDT
[#6]
have to use 100% venison or buffalo....no fatty stuff...no hormones or antibiotics... fresh onion, heavy on the pepper and a slab of butter in the center...I like to taste the meat...
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Posted: 2/8/2006 12:17:03 PM EDT
[#7]
What you posted sounds pretty good except it needs some bacon on it as well.
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Posted: 2/8/2006 12:23:34 PM EDT
[#8]
80-85% lean ground beef lightly tossed with salt in a bowl. Shape into 5 oz patties without squeezing the meat too much. Place patties onto med-high cast-iron griddle. Cook 4-5 minutes per side without touching them. Flip only once. Remove to plate, cover with foil and allow to rest for a couple of minutes while you prepare the bun. Add a slice of cheese to top of hot patty if desired.
Lightly toast the inside of a bun, and spread mayo onto the bottom bun. Grind a bit of black pepper onto to the mayo and add patty. Top with whatever you like. Swiss, mushrooms, and not-crisp thick-cut bacon are my favorite. I also love plain ol' lettuce, tomato, and ketchup. Cholula is a good addition too. |
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Posted: 2/8/2006 12:25:51 PM EDT
[#9]
Add a jalapeano pepper in there. . .oh man. . .good stuff. |
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Posted: 2/8/2006 12:26:51 PM EDT
[#10]
What no Lowry's?
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Posted: 2/8/2006 12:28:20 PM EDT
[#11]
I dunno, I heard rumors...... |
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Posted: 2/8/2006 12:28:48 PM EDT
[#12]
Nobody likes soy-burger patties?
Mmmm-mmmmm. Taste that gound up bean paste goodness! |
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Posted: 2/8/2006 12:29:26 PM EDT
[#13]
The turkey burgers at Tropicana Field are pretty good!!
ETA - what also would make a burger better is cooking over charcoal, not gas. when I say cooking over charcoal, I'm talking about kingsford charcoal, started with an electric starter - not lighter fluid, I hate the taste of that shit. Even when you let the coals cook down for an hour, there is still a chemical taste (at least I can pick it up). |
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Posted: 2/8/2006 12:38:01 PM EDT
[#14]
The ravings of a lunatic. |
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Posted: 2/8/2006 12:39:17 PM EDT
[#15]
 Sweet!
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Posted: 2/8/2006 12:42:09 PM EDT
[#16]
Burger-blue cheese-bacon, lettuce.
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Posted: 2/8/2006 12:45:59 PM EDT
[#17]
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Posted: 2/8/2006 12:48:27 PM EDT
[#18]
Make your patties with Dave's Insanity Taco Sauce, Datil Pepper Hellish Relish and a packet of onion soup mix. Big half-pounders, none of that sissy 4 ounce shit.
Get your offset smoker running at 225* with a good bed of lump charcoal and a couple chunks of mesquite. Cook your burgers low and slow for about an hour. Top with shredded cheddar and bacon. That is the perfect burger. |
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Posted: 2/8/2006 12:58:37 PM EDT
[#19]
 
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Posted: 2/8/2006 1:00:52 PM EDT
[#20]
Heavy seasoning of spicy montreal steak seasoning plus a garlic herb seasoning(I use pappys).
Then spread on favorite bbq sauce and let burgers sit in fridge over night. Throw on the grill to bbq. Trader Joes buffalo burgers turn out excellent when done this way. |
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Posted: 2/8/2006 1:01:23 PM EDT
[#21]
Whatever happened to that |
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Posted: 2/8/2006 1:10:12 PM EDT
[#22]
I prefer the furburger.
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Posted: 2/8/2006 1:18:07 PM EDT
[#23]
DANGER WILL ROBINSON, DANGER!! ...you're fucking up perfectly good meat. 
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Posted: 2/8/2006 1:34:53 PM EDT
[#24]
"Well, Seymour, you are an odd fellow, but I must say you steam a good ham."
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Posted: 2/8/2006 1:49:55 PM EDT
[#25]
form patties marinade meat in 1/2 Dale's, 1/2 Coca-Cola grill accordingly |
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Posted: 2/8/2006 1:50:29 PM EDT
[#26]
w00t! |
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Posted: 2/12/2006 11:58:06 AM EDT
[#27]
sound's interesting....what exactly is this "Dale's" you speak of? |
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Posted: 2/12/2006 12:08:08 PM EDT
[#28]
Steamed Hams. |
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Posted: 2/12/2006 1:35:32 PM EDT
[#29]
Well. I just take the ground beef, add a little salt & pepper, and then add some of this to the beef before i grill.
 WARNING. This stuff is HOT, and the gas it makes when it cooks IS MACE. So when you flip the burger... DO NOT BREATHE the fumes. Yes. I am serious. I like my burgers this way. Some one bought me the sauce as a joke... but i really like it. |
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Posted: 2/12/2006 2:01:27 PM EDT
[#30]
This is a real hamburger,
Aussie Burger 1 hamburger roll 1 egg, fried 2 slices bacon, fried crisp 120 g minced meat pattie, fried 1 slice cheese lettuce ¼ onion, sliced and fried ¼ tomato, sliced 3 slices beetroot 1 pineapple ring tomato sauce  Here it is known as a works burger, substitute the tomato sauce/ketchup for a BBQ or steak sauce if desired. |
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Posted: 2/12/2006 2:10:37 PM EDT
[#31]
If you find yourself in Anchorage, the place to go is Arctic Roadrunner. Their burgers taste a lot like Inn N' Out's.
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