The "Perfect" Burger

[J F]

I may have to try the bleu cheese thing "in" the burger, but for some reason the avocado sounds a bit weird, Car Doc...but ya never know.

 

[Car Doc]

I may have to try the bleu cheese thing "in" the burger, but for some reason the avocado sounds a bit weird, Car Doc...but ya never know.

Hope you do JF its real good if you like blue cheese. It takes 2 patty's and put crumbles in middle pinch edges slightly poke a hole in top patty to let it breathe. The avocado just sounds good on that its weird I agree I love good smooth ripe avocado by itself or guacamole. I bet it will be a hit may even try it this wknd.

 

[2LaneCruzer]

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

Thanks. I feel completely vindicated now.

 

[J F]

I didn't want you to have to lose any sleep over it. :laughing:

 

[Car Doc]

I may have to try the bleu cheese thing "in" the burger, but for some reason the avocado sounds a bit weird, Car Doc...but ya never know.

Well I did make those burgers JF and they were excellent! I didn't char broil them like I usually do I cooked them on my old tailgater Traeger at a lower 400-450 degrees and I was able to cook them on both sides w/o letting any blue cheese out that's nice. The charcoal fire at 700-900 degrees tends to boil the stuffing out if not careful makes a better normal burger imo though.

Anyway I had my wife make guacamole instead of slices and we put that on them. The only thing bad about a stuffed burger is they tend to be on the large side at least mine do. For example these were 2 burgers out of a pound of 80/20 chuck pretty filling but tasty. :thumbsup:

 

[J F]

Well I did make those burgers JF and they were excellent! I didn't char broil them like I usually do I cooked them on my old tailgater Traeger at a lower 400-450 degrees and I was able to cook them on both sides w/o letting any blue cheese out that's nice. The charcoal fire at 700-900 degrees tends to boil the stuffing out if not careful makes a better normal burger imo though.

Anyway I had my wife make guacamole instead of slices and we put that on them. The only thing bad about a stuffed burger is they tend to be on the large side at least mine do. For example these were 2 burgers out of a pound of 80/20 chuck pretty filling but tasty. :thumbsup:

Thanks Doc!

 

[Dan Hunter]

16 pages and I didn't see this tip: form the patty 1/3 larger than the bun and one one side make a concave dimple that covers the entire surface. Forming on wax paper over cookie sheets lets you then toss them into a freezer and stiffen them up a bit before grilling to make them easier to handle and prevent breaking up. As it heats and shrinks it'll draw up into a surprisingly flat surface. No more meatball burgers!

 

[J F]

Good stuff Dan...and as mentioned before... definitely give the burger a good "smoosh" in the middle before grillin'

 

[brin]

Good stuff Dan...and as mentioned before... definitely give the burger a good "smoosh" in the middle before grillin'

If you have ever had a burger at a Krystal, Prince Castle or many other burger joints...their burgers are full of punctures across the whole patty,...this allows the heat and steam to escape and not shrivel the burger up...so I always just use a big blunt fork I have to puncture the burgers all over before putting them on the grill and my burgers are better than yours....

 

[DABSGT]

I made the blue cheese burger last night, was a hit! Thanks. My son had the idea to make them like a buffalo wing with the blue cheese so I put a little cayenne with the seasoning.

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