What's cooking?!

Burgers on the grill here today, it is a beautiful spring day in Tidewater. Opening the pool and getting the boat ready for summer. Anyone have any good burger recipes? I have ground chuck.

Just pack as losely as possible, so they are just about ready to fall apart...
Then add all your fixin's to the outside... cook approx. 3-3.5 minutes on each side on a really HOT grill (500F)...
Best burger you'll ever have!
BTW... Chuck is the BEST burger meat! (80%)...

add any cheese for the last minute of cooking time...

I like adding minced onions to the patty mixture.. makes for a juicy burger. Good day for a bbq here also. Enjoy.

Above post by caribbeanscout; on my phone and can't seem to log on.

Crumbled Blue Cheese is also excellent when added to the patty mixture...

I make two thin pattys... packed losely (of course!)...
Then add some gorgonzola on top of one patty, another on top... seal the edges...
YUMMMM... the center is filled with melted Gorgonzola!

oh that sounds great Brian

I love to add BBQ sauce to the mix or for a more Asian flavor, Soy Vay! I love that sauce. I made turkey burgers last night with it and I'm making a stir-fry tonight with that. I like the Teriyaki w/sesame seeds. Yumma!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I love that sauce too! Trader Joes sells a knock off of it called Soy-Yaki, I think it is. Just as good but less expensive.

My specialty burger is this:
85% lean ground
1 egg per pound of meat
Dab of milk
Seasoned bread crumbs
Garlic power
Dried Minced onions

Mix well and let sit for about an hour in the fridge to hydrate the onions, etc.
Hand pat to 1/3 pound per patty
Hot grill per Brian (Have to oil my grill to minimize sticking. May need new grates?)

3 to 4 minutes per side depending on the degree of done you want.

Throw a piece of cheese on at the last minute.

Grab a cold one and summer is ON! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

We have a Weber with Stainless Steel grills...
I never oil mine...
and I only turn my burgers once...
If the grill is hot enough (500F+) after about 3 minutes, the burgers should be carmelized enough to just lift off the grill...

BTW... I clean my grills when I cook... leave them dirty between uses... so they don't corrode between uses...
Yes, even S/S will corrode, esp. if you are in a salt water environment...
I let them get to 500F and then clean with a brass wire brush...
Let the temp get back up to 500F+ again, and then put the burgers on...
IMO, the ceramic covered grills are worthless... get the S/S ones to replace...
we also replaced the ceramic "falvorizer bars" with S/S...
I was sick of the ceramic covered ones rusting out...

I was taught that red meat of any kind should only be turned once. I can remember my Uncle shouting at me when I turned his steak before he wanted it turned and it has always stuck with me. BTW, he was a gourmet cook so I always trusted his opinions or shouting!

Mine are SS, but I may be getting anxious (Read: Hungry) before the temp is high enough.

I clean the same way as Brian and I am a one time turner too!!!