The "Perfect" Burger

   / The "Perfect" Burger #51  
I am in the 80/20 chuck crowd. I insist on some fat in my burgers and I like a hot charcoal fire. My "normal" burger recipe is 2 tbsp worc sauce, fresh ground black pepper, garlic salt and a couple tbsp Lipton onion soup mix per pound of meat this makes 2 burgers.

I'm with Car Doc and everyone else on using 80/20. And my Dad used to use a version of the Lipton's onion soup mix recipe. Really gives a tasty kick to a burger.

A new trick I picked up from one of the food programs on TV is to use your thumb to make an impression in the middle of one side of the patty if your guests prefer their burgers more well done. It seems to let the patty cook more thoroughly in about the same time as your other burgers that you want cooked on the rare side, and the impression goes away as the burger gets close to done. But I still use a thermometer to check the temperature-I just haven't ever been able to consistently get them right otherwise.

I also let my burgers and steaks rest before serving. Otherwise you just loose too much flavor.

Charcoal is still my favorite but I use our propane grill a lot. I have a small chip box sitting on the lava rock for smoke, usually with hickory chips for grilling or apple if I'm smoking.

Back to the OP-when our BBQ team needed to season a new smoker, we'd spray the interior with a can of vegetable oil before firing it up the first time. It was a lot easier than brushing, and would let you get into spots that weren't easy to brush without getting covered in drips from the brush.

Okay, so now I'm hungry!
 
   / The "Perfect" Burger #52  
Vidallia onion...the official state vegetable of Georgia! :)
 
   / The "Perfect" Burger #53  
For burgers we add bread crumbs, an egg, dry powdered yellow mustard, Worchestershire sauce, chopped onion to regular (aka fatty) beef. Yummy!

A great recipe we recommend for the gas grill is turkey dinner! You have to try it.

Take a nice size turkey and wash it inside and out. Lightly season with salt and pepper and rub olive oil or butter over the whole bird. Get a roasting pan and put a grille in the bottom so the turkey won't sit right on the bottom.

Add a box of chicken broth, whole small or quartered medium onions, whole garlic cloves, pototoes, parsnips and carrots to the broth with a half a bottle of white wine. Note the level of the broth in the roasting pan.

Put the turkey on the grill in and cook with the lid shut (I have to go lookup the temp, but take the recommended temp for roast chicken for your grill and add 50 degrees) for a half hour uncovered. The bird will start to brown.

Check the broth and wine in the bottom of the pan, if it's boiled off a bit add more broth and wine to get it back to where it was.

Tent the turkey with foil, tightly so the broth starts to steam up. The foil can't touch the bird or the skin will stick to it. You may have to stick a few toothpicks into the bird to keep the foil backed off.

Every 20 to 30 mins re-baste the bird from the broth. (Keep the bbq lid shut as you cook). As the bird cooks, (again, don't have my cookbook with me but I think it's 20 min per pound at the recommended temp), the broth will start to reduce but it should not burn. If needed, top up the broth a bit with more wine and chicken broth but you don't have to take it back up to the full level. The trick is to let it reduce as you baste the bird so you wind up with a nice, reasonably thick reduction for your gravy.

When the bird is done, you can tell by twisting the drumstick. The bone will literally fall out and often the breast meat falls right off the carcass. We are talking, tasty, moist, delish!!!

Enjoy your grill.
 
   / The "Perfect" Burger #54  
I have 3 females that live here and not 1 of them ever objected to any of the meat that I have offered them.
At times they will even eat their Vegies. :D



brat bobby bed.JPG,brat n kirby.JPG
 
   / The "Perfect" Burger #56  
Here in GA. we have Vidallia onions...real sweet and we take vidallia onions and take a scoop out of the core and peal them then just put butter and 1/2 tsp. of beef or chicken bullion paste into the hole in the core, wrap in foil as you described and wow is that good...

Ooh I may have to borrow that idea bullion that does sound good thanks! :licking:
 
   / The "Perfect" Burger #57  
Dang! I find this thread, get all hungry for burgers, then remember it's Friday, it's Lent, and I married a Catholic girl! Fish or cheese pizza tonight. :(

:laughing:

I third the dry Lipton onion soup mix mixed in with the burger at least a half an hour before cooking. :licking:
 
   / The "Perfect" Burger #58  
Just having more fun.

Here is a picture of a bear that we ate. It was delicious, even at my age, I loved it. Sorry I don't have the recipe
bud Bear dulce.jpg
 
   / The "Perfect" Burger #59  
The perfect burger usually just happens when you least expect it! There are many good recipe's and grill methods, but once in a while magic just happens.:thumbsup:
 
   / The "Perfect" Burger #60  
Dang! I find this thread, get all hungry for burgers, then remember it's Friday, it's Lent, and I married a Catholic girl! Fish or cheese pizza tonight. :(

:laughing:

I third the dry Lipton onion soup mix mixed in with the burger at least a half an hour before cooking. :licking:

We eat turkey burgers a lot of the time. If I make burgers with ground turkey I will make a lot of additions, Lipton Onion Soup Mix is one of them. When it comes to good 80/20 chuck I become more of a minimalist.

If anyone is into turkey burgers here is the way I do them:
ground turkey (2.5 lbs), pepper (2 tspn), Monteal steak seasoning (2 tbsp), Worcestershire sauce (2 tbsp or to taste), Lipton Onion Soup mix (one packet), seasoned bread crumbs (1/4 cup), green pepper (half of a large one, finely diced, like with a "Slap Chop"), and one raw egg (egg is optional).
 

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