Posted on 05/28/2016 4:04:36 PM PDT by nickcarraway
Happy National Hamburger Day! What a perfect weekend to celebrate with a juicy burger?
Grab some buns and ground chuck, we’ve got burger recipes from our NBC4 Grill Masters to make this holiday sizzle. Our very own Mike Jackson, Jerod Smalley, Olivia Fecteau and Marcus Thorpe are releasing, for the first time, their very own burger secrets. (Okay they’re not secrets per say, but they will make your hamburgers taste great).
Mike’s ‘Buffalo Burger’
I like bison because it’s lean and a little healthier than beef, plus I like eating things that are ‘exotic.’
Start with the right ingredients. Put one pound of ground bison, 1/4 cup of bread crumbs, one egg, three tablespoons of Worcestershire sauce, four dashes of hot sauce, one teaspoon of garlic powder and one pinch of black pepper in a bowl and mix by hand.
Now make up four patties, cover them with foil and pop them in the fridge until they’re chilled (15-20 minutes).
I like to hit the grill with cooking spray before applying the burgers.
Grill the burgers until they’re slightly pink in the top which should take about five minutes on each side. I like to add a slice of cheese and allow it to melt before removing the patties from the grill.
Enjoy the burgers with your choice of buns!
Jerod’s ‘BBQ Burger’ & ‘Back to the Basics Burger’
I’ve got two great burgers that are sure to please your cookout crowd. You’ll want to make extras because these will go fast!
BBQ Burgers: Add some honey to a regular sized bottle of barbecue sauce in a bowl. Prep your burgers normally and after two minutes on the grill start to baste the patties with the sauce on both sides. FLAVOR!
Back to the Basics: I like to use baked potato seasoning on my day-to-day burgers. It usually consists of a salt and pepper mix (Cracker Barrel makes a great one). Coat the meat with the seasoning on both sides. The burgers typically turn out juicy and delicious.
Olivia’s ’80/20 Burger’
So many of these recipes out there are more like meatloaf on the grill. I prefer for my burger to taste like a burger, thus simple is the name of the game.
First, get some good quality 80/20 ground beef and add in some salt and ground pepper. You can throw in some finely chopped onions too if you like them.
Then just form your patties and GRILL! Toward the end of grilling, put a slice of deli American cheese on top and let it melt!
PRO TIP: Only use 80/20 beef! Anything leaner than that, and it won’t taste like a burger.
Marcus’ ‘Jalapeño peppercorn cream cheese burger’
Okay, so this one has a few steps to it, but I guarantee it will be your go to recipe when you want to impress.
First, throw some whole jalapeño’s on the grill until they start to blister. Then take them off, cut them long ways and set aside.
Next, beat two sticks of cream cheese until smooth.
Then, take peppercorns and out in small ziploc bag and smash. Add salt, pepper, onion powder and garlic powder into the same bag.
You’ll then take a thinly pressed burger patty and smear cream cheese on one side.
Add sliced peppers on top of the cream cheese layer and then add another thinly pressed patty on top of other party and fold sides together.
Sprinkle your seasoning mix, including crushed peppercorns, all around the patty.
Grill 6-8 minutes on each side, and then enjoy!
ping
Don’t remember the quantities, but used to have a recipe for “Party Burgers” that were always a big hit at the lake cookouts.
Mix chopped spinach and fine grated Swiss cheese in with the hamburger.
Saute green peppers and onions, stir in chili sauce and apple jelly.
Grill the burgers and give them a nice dredging in the bubbling sauce and watch people come back for more.
Also...cook your hot dogs in the sauce and slather a bunch on top when it hits the bun.
I have had people request these many times when I was the designated “chef” at lake parties.
It took me maybe 40 years to discover that hamburgers do not need to be made from really lean meat.
Take 80/20 or leaner ground beef.
knead in enough chopped onion and Worcestershire Sauce until the meat barely stays together, make patties and immediately cook them. I you let them sit, the Worcestershire Sauce will run out. If you ad too much onion or sauce they'll fall apart.
If you do it just right, they're delicious!
I love bison. That said I prefer it as a steak or in chili
For a burger I want fresh ground grass fed beef. One third chuck one third short rib one third sirloin. Best eating around. Medium Rae or medium. Heaven
Are you going our burger caroling later?
Thanks for the post!
Butterburgers.
The trick is grinding your own meat. Loosely form a burger, do not smash the meat and work it hard. The harder you smash it togehter themtoguher your burger will be. Just salt and pepper on the outside to season.
Fry in a medium hi pan with butter, about 4 minutes on first side, 1-2 on the second side. Use a spatula to flip.
They will be very tender and have good browning flavor.
You are welcome.
Yodeling
It took me maybe 40 years to discover that hamburgers do not need to be made from really lean meat.
I totally agree, if you are cooking on charcoal especially the fat drips into the coals and makes for an amazing burger. And you are not wasting the fat you are cooking with it.
Use nothing less than 80/20. The fat is where the flavor and juiciness comes from. Have you noticed how the burger swells up in the center when you cook it? I’ve found that depressing the center of the burger really helps solve that problem and it cooks more evenly. Bon appetite.
I also use Montreal’s steak seasoning. Makes for a really tasty burger.
I just made 80/20 burgers and added some small chunks of beef tallow. I keep a container of it in the fridge... I scraped shavings of it and mixed it in mmmmmm mmmmm mmmmmm!
Where to get the best hamburger meat?
I bought some at Albertson’s (Calif) that came from the butcher display and it was perfect. I bought some a week later and it was awful. Yesterday I bought some in the regular meat display that had the hamburger already wrapped. It smelled awful.
Anyone try Smart and Final? The photos below look promising.
A new one opened near work that I will try.
Description: Smart & Final is a chain of warehouse-style food and supply stores based in Commerce, California https://www.smartandfinal.com/products/products.aspx
I had a similar experience at Winn-Dixie. Their beef is generally excellent but once I bought a package of ground chuck just for hamburgers.
It had a bad off taste and I ended up throwing it away. I still have no idea what happened. Their beef is still good the few times I stop there.
I love mushroom swiss burgers with bacon. Mmmm!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.