The "Perfect" Burger

[J F]

Never tried it Larry, I'll have to pick some up. I just got back from the meat market (yeah, I know :laughing, picked up some ground chuck (certified black angus, if that means anything other than marketing), a couple of 1 1/4" bone-in ribeyes, a couple of 1" bone-in pork chops and a single 1 1/4" ny strip.

I got so excited I forgot to grab some ground sirloin to mix with the chuck. :duh:

I also picked up some home made sour cream pound cake with caramel icing. This will all teach swmbo to let me go shopping by myself. :laughing:

And I got some raw green beens, broccoli, onions, mushrooms and asparagus, so I won't be in total trouble.

My doctor will never hear of this.

 

[J F]

Since it's just the two of us now most of the time, I haven't made up my own burger patties in quite some time, but I know some other folks liked my recipe enough to use it for their parties. For a pound of 80/20 ground chuck (only ground beef I buy), I mixed in one beaten egg, a liberal dash of salt and pepper, a half to three-quarter cup of finely chopped onion, and one heaping tablespoon of KC Masterpiece original barbecue sauce. That made some pretty good burgers.

It's on "the list" now. For you guys that add an egg, I understand it's some sort of binder, but I never really have had a problem with "crumbly" burgers. Or is it for something else.

Also the ranch dressing...somehow I've missed a bunch of posts...I should have bought 10 lbs of chuck/pork/sirloin/squirrel/chipmunk. :laughing:

 

[MasseyWV]

I just got back from the meat market

Ummmmmmmmm... ok. :laughing:

 

[J F]

I know, I know. :laughing:

 

[Bird]

For you guys that add an egg, I understand it's some sort of binder

Yep, that's the primary purpose.

 

[DABSGT]

Don't forget sear meat high heat both sides then medium heat to finish. Also if u salt after searing it won't pull moisture out.

Enjoy

I still think pan fried burgers are as good if not better than grill. Old well seasoned cast iron. On second thought may not be as healthy! LOL

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[/pine]

 

[J F]

It's about time to watch that again. Maybe not though, "the gimp" thing was pretty freaky.

 

[J F]

Don't forget sear meat high heat both sides then medium heat to finish. Also if u salt after searing it won't pull moisture out.

Enjoy

I still think pan fried burgers are as good if not better than grill. Old well seasoned cast iron. On second thought may not be as healthy! LOL

Sent from my iPad using TractorByNet

For some reason, I just don't like a pan fried burger any more. Believe me, I tried a couple of times when I was recently grill-less, but just didn't dig it. (of course I ate 'em all up ).

The other night, I heated the grill on high for 10 mins, then turned to med-hi, and cooked for 4-5 mins a side, came out perfectly. Nice bakery buns, grilled onion, cheese...:licking:

 

[Carl_NH]

We get fresh ground 85/15 from the butcher $4 pound and I cut in three chunks then flatten. The fresh ground is just no comparison to store bought and I find the less compression the better they taste.. We've done the 5 Lb bag and freeze but the flavor isn't like fresh.

Then marinate with soy sauce for 15-20 minutes and grill 4-5 min a side @ 500* using the sear burner on the Weber Summit they are med rare and excellent.