The "Perfect" Burger

[Bird]

Free fried pies?

Nope, I paid regular price.:laughing:

 

[vwnotrunning]

The Arbuckle Pies are worth the stop! That burger does sound good right now.

 

[aczlan]

Don't know if this has been said. 2 parts ground beef(preferably 90/10) and 1 part sausage. Mix together with french fried onions and a small amount of bread crumbs. Season to taste and grill. Even better with provolone cheese melted over top just before taking off the grill. OK now I'm hunger!!!!!!!

That meet combination is how I make my burgers, very yummy.

Aaron Z

 

[Bird]

I'm another one who has never mixed sausage with the ground beef, but it does sound good; guess I need to try it.

 

[nwltruck]

I'm another one who has never mixed sausage with the ground beef, but it does sound good; guess I need to try it.

The burgers are very good. Try putting a spoon full of onion chip dip on top, thought it was a strange but tried it and loved it.

 

[2LaneCruzer]

I'm another one who has never mixed sausage with the ground beef, but it does sound good; guess I need to try it.

The 2/1 hamburger/sausage mix is WONDERFUL when used in stuffed bell peppers. ( I have a killer recipe).

 

[toppop52]

The 2/1 mix is how I've made meatloaf for 30 years, never tried it as a burger for some reason.

 

[Lou66]

it only 11:05 am and I am hungry.. I also use 2 to 1,, most of my beef is real lean,, I butcher mine on beef.. well the school does for a fair price.:thumbsup:. Lou

 

[Car Doc]

My wife has made meatballs with jimmy dean Italian sausage (in the 1lb roll) and 1lb 80/20 chuck for years. I make burgers with that sometimes and Swiss cheese for a change of pace its awful tasty.

 

[DT86]

I've been reading this since the beginning and have been itching to get out and grill some burgers. Today I wrote a shopping list, gave it (and my debit card) to the GF, cracked open a cold adult beverage and fired up the charcoal grill.


I chopped a jalapeño and 1/3 a onion very fine and let them soak in a mix of worcestershire sauce and bourbon while she was gone. Upon her return we combined the mixture with the meat (2:1, 90/10 hamburger and sausage) and put it in the fridge until the charcoal was ready.

I cooked them up to a nice medium well and just before they were ready to come off the grill they got a slice of provolone.


They were absolutely great but next time I think I'll dial back a little on the sausage and worcestershire, while adding more jalapeño peppers and bourbon.