Perfect American Dream…Burger

Everytime I make burgers the seasoning changes somewhat, as do most of my recipes, but 90% of the time they are charbroiled simply because of the crispy goodness aswell as the quickness it allows them into my pie whole.

 

I have to behave so I ll give you a serious answer -

I like what is called a Kobie burger. I get it at a local joint around here. Basicaly really good sirloin grilled and topped with french fried mini onions, bacon and chunks of blue cheese, its soooooooooooooooooooooo good !!!!!!

ps, you know what Im gonna say next ...........

 

I like to mix Jalapenos and Hot hatch green Chile with the meat grill it then top it with Hot chunky salsa and spicy brown mustard.. Sorry no cheese as i think it destroys the flavor of the meat but that is just me

 

Daym that sounds great, drool!!!!!!!!!!!!

 

Good sirloin with blue cheese over the top. Grilled bun, om nom nom nom nom nom nom.

 

Well I guess it is time to startup the grill!!!

 

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I saw that place on 'Diners, Drive-ins and Dives', man that burger looks tasty! Back when I was 6-7yr's old there was a little diner that opened for breakfast at like 4 or 5am and my dad would take me and my brother there before we hit the road for the deer lease. The old lady that opened and owned the place called me 'cheeseburger' because at 4am I had to have one of her greasy burgers while my dad and brother ate what some say is a real breakfast! I can still taste that burger and we still laugh about that till this day, those memory's are my most cherished.

 

Ah, so you went for the short-stack. There's room for at least six more patties in that box.

 

what's the story on that? some kind of "world record" or can you actually buy that from In & Out?

 

Some guys did this.

http://www.youtube.com/watch?v=6i49qU0M6-E

http://supersizedmeals.com/food/article.php/20060125050438458

 

haha, awesome! kinda like the "100 tacos for 100 dollars" promotion on the Simpsons

 

Lately i've used just salt and let it sit in Worcestershire sauce for a few minutes. The juciest burgers i've cooked in a while.

Other times I mix in onions.

 

At the HEB central market stores in Texas, during the Hatch Chili Festival, get some Hatch Chili burger buns, a cowboy burger, and some fresh mozzarella... on the grill.... mmmm those are the best damn burgers ever! put some light mustard and mayo on the bun... im dreaming about it right now...

 

I rarely cook burgers (or anything really) but my favorite are from Port of Call here in New Orleans.

 

Yep! Simple and good.

Another thing I do once in a while is rather than using breadcrumbs with egg, I grind pretzels in the food processor for a nice twist.

 

har dee har har

 

I'll add a packet of onion soup mix, Worcestershire sauce and a dash of liquid smoke to ground beef. Then I toast some onion Kaiser rolls and top the burgers with some Muenster or Swiss cheese, pickle and onion.

 

Beef + eggs. If your burgers are falling apart, strain the eggs and use the yellows. Don't toss in bread crumbs or anything. Also, NEVER salt the burgers until they are browning on the grill.

Also, liberal use of Worchestiur ***k all. Lea and Perrins. Use it...but not so much that the color of the raw beef has changed. Dice onions, roll into the mash. NOTHING else. All you need is beef, 1 egg yellow per pound and a ring or two of chopped onion per pound.

Beef is beef and needs to be prepared as such; it doesn't need anything beyond salt and pepper to make it great.

The trick for hamburgers is the sauce. The mayo. I make my own mayo, homemade. I use different ingredients, but the base is always the same. My Taco Libre Burger has a different bun, a slight sprinkle of stuff on the beef...but the party takes place on the spread.

Beyond that, the best burger has generous helpings of veg; thick cut tomato, onion pickle and tons of green.

I posted recipe of Taco Libre before, but that was before I tried different types of cheese / buns / fries.

My latest version of Taco Libre led to a coup de etat.

 

It is so much healthier and better to make your own patties. I use the highest grade, leanest, Ground Beef I can find. I put in salt (very little), pepper, garlic powder, and some minced onions (the kind in the spice isle). I will then do a quick spray of Olive Oil Pam and mix.

I measure 4oz on the scale (as I am a dieter). I use a patty maker to shape and throw them on the grill. I use a White Wheat bun and top with fresh Red Onion, Mustard, and a touch of Ketchup. 1 Burger as such is 4 Weight Watchers Points. That is crazy low for what you get. A McDonalds burger plain is 6

Yummm....

Best,
dsd

 

Is a 4 oz. burger big enough to fill a bun or is it like a kastle burger?

 

4 oz = quarter pound

 

It really comes down to how you make the pattie to fillout a bun not it's weight. A 1/4lb pattie with all the fixings and sides is definitely enough to fill my stomach yet maybe not ones brain 'stomach'. I know that for myself when I hit a buffet I get it to go because I want to get the most from my investment and also I cannot eat as much sitting as I used to be able to, yes I'm very sad about that!

 

I'm craving a burger big time now.