What? No hamburger thread.

Tried it. They were great! Thanks. Everyone enjoyed them.

George

 

Chicken burgers. Not bad with a little homemade blueberry chipotle BBQ sauce on a toasted bun. Now if I can get some cooperation from the ladies - wife, MIL, dog - next up are lamb burgers...T

 

Today! Damn news... why don't they forecast these things?

NATIONAL HAMBURGER DAY ? May 28 | National Day Calendar
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Awesome!

 

Perhaps the simplest to prepare and tastiest of veggie burgers, grilled portabella caps. Marinate with Montreal steak seasoning and olive oil for hour. Grill on medium heat ~ 10 min, flipping once or twice. Top with some tangy goat cheese, creamy avocado and my new favorite condiment, Tabasco Sriracha. Yum...T

 

Dave,

I totally get it. When I do beer brats I simmer down the onions, peppers and garlic paste in the pan until the beer is gone and they come out almost like a relish. The flavor is so intense it literally hurts...

Hey, that's great! Glad you liked it.

 

This is still the best burger I've ever made....

http://www.ferrarichat.com/forum/drink-smoke-fine-dining/277458-damn-you-8-snake.html

 

For those of you that add an egg or a yolk do you find it better if they're cooked in a pan?

 

Right in the grease, FTW!!

 

What Darth said, but I like to go as light on the fry as possible, over easy, so the yolk is more liquid than solid. Then, you get all that awesome, creamy yolk-age when you bite into the burger...T

 

I made a variation on a burger we used to have as a kid. Potato burgers. I'm sure it started out somewhere long ago as a way to stretch the meat, but I still love em. Just grate some potato and mix with the burger meat. My Aunt used to make them with a LOT of garlic and I like them that way too.

I just got a bunch of fresh garlic from my local farmer friend so I used a whole small head and three small potatoes in about 2lbs of hamburger. I just peeled the garlic and used a small grater. Did the same with about a half an onion and mixed it all up with an egg.

Brown 'm up in a skillet and toss them in the oven for about 15 minutes to finish cooking the taters in the middle of the burger. The only bad part is they do need to be cooked to pretty much well done or the potato is still raw inside. Have thought about maybe par boiling the potato or something but this is the way we always had them and they taste great so why mess with it. I can have a regular burger more rare anytime.

They are something different and a taste of my childhood.

 

That looks amazing. Perfectly cooked too.

 

Back to beef burgers for me. Akaushi ground beef with some mild Beemster graskaas on top. Did it stove top since I didn't want smoke overpowering this top quality beef...T

 

whoa that's some nice looking cheese!

Wife and I don't eat that much beef, but for the last month or so we've picked up pre-made ~1/3lb burgers from the local supermarket (HEB, 2 for $7) and have a burger night once a week.

First we did pepper-crusted burgers topped with lump crab mornay sauce, last week the same pepper burgers with blue cheese and bacon, and last night jalepeno, onion and chedder burgers with sauteed spinach, roast corn and tater tots on the side.
Always use cheap sesame seed buns and sear the burgers ~3 minutes per side in a 600F+ cast iron pan for a great crust and MR in the middle after resting for 5 minutes.
Puts the vent fan over the range to the test
Incredible burgers though.
Next time want to cover them in blackening seasoning and serve with cheese grits and maybe beans.
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Kurt…That's awesome. Especially the tater tots, reminds me of eating lunch with my grandma. She knew I loved them, and so she'd always have a bag in the freezer when I came over to visit. The cheese is Beemster Graskaas, which they've been running a special on for the HEB-based Central Market.

Tonight it is portobello burgers, since the missus loved them so much last time I made them.

T

p.s. I see your usual furry assistant is in the final pic. Priceless!

 

Traveling on biz in the Eastern U.S. A reminder of childhood, the original slider!
T

 

Made some venison burgers tonight. Lean ground venison, seasoned, light bread crumbs, an egg and shredded cheese.
Grilled over charcoal and topped with provolone, thick cut bacon, and sautéed shrooms.
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Side of the day.

Mango salsa.

Chop/small cube up a nice big mango (I happened to use one that was growing in my backyard.)

Dice 1/2 red onion, or a handful of green onions whichever you prefer.

Dice 1/2 red bell pepper.

dice (really fine) 1/2 of your hot pepper of choice. If you like it hot, chop more.

1/4 cup finely chopped cilantro. More if you really like cilantro.

Juice from one lime.

mix it all up, let it sit for an hour in the fridge.

Serve it up.

(Ate it all before I remembered to take a picture, I'll shoot one next time.)

D

 

Man, that looks awesome. You hunt the deer yourself, I presume?
T

 

Love mango salsa with habanero. Your recipe sounds awesome. The heat and the sweet! Can also decide how much heat you want by deciding how assiduously you want to dissect out the membrane/seeds...T

 

Yes sir. Try to put at least two in the freezer each year.

 

I love burgers!!!!!

 

Well, shucks, everyone does!
How do you buy /cook them?
T

 

Eating burgers all week for lunch. Bought a variety of the pre-made patties from the HEB. Today was blue cheese.

I seasoned them all with salt, pepper, onion and garlic powder, cayenne, and my favorite ingredient sage. Don't know why but I love sage on burgers.

Also eating them with horseradish mustard, spinach and green bell pepper.

 

That's some unusual toppings there, Jason. I had a venison burger with Tater Tots a few days back @ Dairy Palace, cool joint in Canton, Texas...T