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HAMBURGERS! Post how YOU grill them!

Discussion in 'Other Off Topic Forum' started by JSinNOLA, Jul 3, 2006.

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  1. zan

    zan Formula Junior

    Nov 15, 2002
    537
    Boston
    Full Name:
    Mark M
    #26 zan, Jul 5, 2006
    Isn't that meatloaf? :)
     
  2. F328 BobD

    F328 BobD Formula 3

    Mar 17, 2001
    2,327
    Southlake, TX
    Full Name:
    BobD
    #27 F328 BobD, Jul 5, 2006
    Critically important. One other thing... real charcoal, not gas.
     
  3. TheBigEasy

    TheBigEasy F1 World Champ
    Consultant

    Jun 21, 2005
    18,875
    California
    Full Name:
    Ethan Hunt
    #28 TheBigEasy, Jul 5, 2006
    A "small" diet coke.
     
  4. idloveaguinness

    idloveaguinness Formula Junior

    Nov 3, 2003
    684
    LI NY
    Full Name:
    Kevin Landry
    #29 idloveaguinness, Jul 5, 2006
    Ground chuck
    salt
    pepper
    woosterchur - just a few dashes
    extremely finely chopped red onion
    clove or two of garlic, pressed
    shaved VERY sharp chedder - yes, IN the meat....not too much, though.
    The less the meat is 'mushed' the better.

    The amounts to the above are constantly changing, but I usually make them 1/2 lb each, fairly thin so they expand. Place on HOT grill a few minutes per side, flipping ONCE only. If you like them cooked more than medium, after a few minutes on side 2, put it on the top rack. I second the whimpy bun thing.....must be on a nice deli roll - I usually go with onion or poppy. THICK, deli sliced sharp cheddar. The condiments, veggies, etc, change on a whim.
     
  5. milstanselnino

    milstanselnino Formula Junior

    Jan 8, 2004
    573
    MN
    Full Name:
    Jon P.
    #30 milstanselnino, Jul 5, 2006
    This thread is making me hungry.
    I opt for plain ground beef, nothing added, make sure it isn't overcooked.

    What is the difference between ground chuck vs ground beef vs hamburger vs ground round etc in terms of taste??
     
  6. cletus

    cletus Karting

    Feb 7, 2006
    249
    #31 cletus, Jul 5, 2006
    regular ground chuck.

    form into patties.
    soak in worchestershire sauce for atleast 15-20 mins.
    put on grill and top with Lowery's seasoning salt to taste.
    apply a little more worchestershire sauce.
    watch flame side of burgers and when they are done enough for you
    1 FLIP, NO SQUISHING, NO MASHING. AND ONLY 1 FLIP.
    apply Lowery's to new side and more wrchestershire.
    either watch teh flame side till done or watch with meat themometer for more medium burgers. YUM




    oh yeah i like worchesterchire sauce if you couldn't tell. and no i am not british!!
     
  7. 8 SNAKE

    8 SNAKE F1 Veteran

    Jan 5, 2006
    6,948
    Springfield, MO
    Full Name:
    Mike
    #32 8 SNAKE, Jul 5, 2006
    In theory, the higher percentage of fat, the more flavor.
     
  8. 8 SNAKE

    8 SNAKE F1 Veteran

    Jan 5, 2006
    6,948
    Springfield, MO
    Full Name:
    Mike
    #33 8 SNAKE, Jul 5, 2006
    2 lbs ground sirloin (I don't like my burgers to shrink in half on flames)
    1 pack Lipton's Onion Soup Mix
    Worchestershire sauce (to taste)
    Liquid Smoke (to taste)
    4 cloves minced garlic
    Salt and pepper to taste

    Make into four 1/2-pound burgers. Cook over medium heat to desired temperature and finish with smoked cheddar cheese on a toasted onion roll.
     
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