The "Perfect" Burger

[cuoffroad]

Look up Juicy Lucy Burger and Uncle Bill's Hamburger Patties. They both take some time to make....and are a mess to make, but we enjoy them. My kids love both more than just a plain 'ol hamburger.

 

[aczlan]

Made up another batch of burgers tonight. Spent $12.58 on ~3# of 90/10 ground beef and 1.3# of "Country Style Pork Sausage" which turned into 24 burgers. Kept 5 out for near term use and froze the rest.
Last time, I ran everything through the grinder after hand mixing and that was a royal pain. This time, I dumped everything into the mixer bowl and turned it on low.
Ready to mix:

Anyone want to lick off the beater?

All mixed up:

Chilling in the freezer:


Aaron Z

 

[whistlepig]

My mother also used to make fried pies. It's been many years since I tried, and I did not have very good luck. They wanted to fall apart. But the best fried pies I've ever found are the Arbuckle Mountain Fried Pies. A couple of years ago, I was telling a cousin about these great fried pies, and he asked, "Don't you know that (another cousin of ours) manages that place as well as the RV park and cabins next to it?":laughing: So the next time I was up there, I found him and visited awhile.:laughing:

I think my grandmother made these. She called them fried apple pies. I pretty sure they were fried in bacon grease. Gosh darn were they good!

 

[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.

I bought 2.2 pounds of 90/10 ground beef today and one pound of Pernell's Old Folks medium sausage. We divided it into 3 approximately equal portions, so that made each batch approximately one pound when mixed. One pound we froze to use in spaghetti later. To each of the other 2 pounds, one egg was mixed in, then 4 quarter pound burger patties were formed, frozen on a cookie sheet, them vacuum sealed with the new FoodSaver.

So we experimented both with burger patties with pork sausage and with the FoodSaver.

 

[Bird]

I bought 2.2 pounds of 90/10 ground beef today and one pound of Pernell's Old Folks medium sausage. We divided it into 3 approximately equal portions, so that made each batch approximately one pound when mixed. One pound we froze to use in spaghetti later. To each of the other 2 pounds, one egg was mixed in, then 4 quarter pound burger patties were formed, frozen on a cookie sheet, them vacuum sealed with the new FoodSaver.

So we experimented both with burger patties with pork sausage and with the FoodSaver.

As I said before, we'd never mixed pork sausage with ground beef, but since we did that, a few days ago we had spaghetti with the one-third pork sausage, and today I just grilled hamburgers that were as good as, if not better than, any I've done before. As I like to do, I put mustard on one side of the bun and Miracle Whip on the other side, added a slice of Velveeta chesse, a slice of tomato, onion, and lettuce.

I reckon we'll most likely be mixing the 2 to 1 ground beef and pork sausage from now on.

 

[2LaneCruzer]

I know this is a "burger" thread, but the subject of mixing hamburger and sausage brought to mind my recipe for stuffed bell peppers. This recipe makes the best stuffed peppers I have ever eaten. For your dining pleasure:

STUFFED BELL PEPPERS



4 medium Bell Peppers

1/2 c. chopped onion

1/2 c. instant rice

1/2 teaspoon each oregano & basil

1/2 teaspoon of garlic powder (or to taste; more if desired)

1/4 teaspoon pepper

2/3 pound ground beef

1/3 pound sausage

1 - 15 oz. diced tomatoes

1 tablespoon worchestershire sauce

1 cup shredded cheddar cheese

1/4 cup parmesan cheese

Cut off tops of peppers; clean out seeds. Boil in salted water to cover for 5 minutes. Remove peppers,

and let drain upside down on paper towels. Salt inside of peppers, arrange in baking pan. In large

skillet, brown and crumble ground meat, add onions and cook for 5 minutes, or until onions are tender.

Stir in tomatoes, rice, worchestershire sauce, spices, pepper and water, if needed. cook covered for 15

minutes or until rice is done. Taste; add some salt if needed. Spoon mixture into peppers. Place any

left over mixture around peppers in dish. Sprinkle with parmesan cheese and 1/2 cup of cheddar. Bake

at 375 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheddar cheese; let stand

for 5 minutes.

Best served with toasted garlic bread.

 

[Car Doc]

I got an idea yesterday about a new burger I am going to try. I happen to like 80-20 chuck for grilled burgers and pretty thick ones to boot and lately I like to stuff them with blue cheese crumbles and only cook them on one side on my mini Weber so as to keep all the cheese inside.

I dont flip them either and in other words I put the lid on to finish them. Anyway I got the idea to put avocado slices on top when I pull them off. Dang that sounds good I saw it on a Spangles commercial of all things they put it on one of theirs gave me the idea. :licking:

 

[Bird]

I know this is a "burger" thread, but the subject of mixing hamburger and sausage brought to mind my recipe for stuffed bell peppers. This recipe makes the best stuffed peppers I have ever eaten. For your dining pleasure:

I printed out the recipe; have to try it; sounds good. My wife and I like stuffed bell peppers. Oddly enough I have a brother who loves for his wife to fix them, because he likes the meat (stuffing) with the flavor the pepper gives it, but he won't eat the peppers themselves. Personally, I like bell peppers, whether they're cooked or raw.

 

[J F]

Darn, you guys are making me hungry...early. :drool:

And don't worry about a stuffed pepper recipe 2Lane, it sounds awesome. :thumbsup: (after a lengthy session, the rules committee deemed it "burger-worthy" :laughing

 

[Car Doc]

Another recipe I copied and pasted to my desktop recipe file thanks again 2Lane!