 All National Cheeseburger Day coverage On Labor Day weekend, what better way to say goodbye to summer than with one last barbecue, and what says summer better than hamburgers? (Even for those of us who still use our grills deep into winter). I’m not talking about those pre-made, pre-packaged, frozen-thawed-refrozen meat discs. I mean a real, honest-to-goodness, freshly-ground burger, the way nature intended. Okay, I can hear you now: they’re too much work, they make too much of a mess, I don’t have the fancy equipment you need and besides, they taste as good as the burgers I make with that big lump of pre-ground meat. Let me dispel a few of those myths. 2. You do not need fancy equipment like a meat grinder. If you have a food processor with a metal blade, you are good to go. 3. They are not nearly as difficult to make as you think. You just need to do a little planning and a little organization. 4. See #1. Let’s talk equipment first. Yes, you can use a meat grinder to make your own burgers at home. There are stand-alone varieties as well as ones that attach to certain types of mixers. But as I mentioned above, if you have a food processor with a metal blade, that will do the trick. I have both and have been pleased with the results no matter which one I use.  Credit: Michael Milhaven You’re also going to need a cookie sheet, a cutting board, a knife and a plate. In fact, take all of these items as well as your meat grinder attachment (or your Cuisinart bowl and blade) and put them all in the freezer. We’ll get back to this later. Like with any cooking adventure, you need to do some planning and organization first. Let’s start with the meat itself. The nice thing about grinding your own burgers is that you can choose the cut of meat you are going to use as well as the fat content. In one of my first attempts at making my own burgers, I chose a beautiful cut of sirloin thinking that a fancy cut of meat like that would make great burgers. The feedback I got from my daughter: “It tastes like steak”. She was right it did. Not that that’s bad or anything. I love nothing more than a good steak off the grill, but burgers don’t taste like steak. They taste like burgers. I recommend a cut like chuck. It’s not something you would choose for the grill, but grind it up and form it into patties, and you have the best tasting burgers you have ever made. Let's take a minute to talk about fat. It’s an ugly word. And when it comes to food, some people are fanatical about avoiding it. Burgers need fat. This is so important, I’m going to repeat it. Burgers need fat. Ask anyone to describe the best burger they ever ate and I bet you most of them will say it was juicy. You need fat in your meat to make a good, juicy burger. Don’t go overboard. When you buy pre-ground meat, a good ratio is 80% meat to 20% fat. Some people go as high as 30% fat. When you’re grinding your own burgers, look for cuts of meat that are well-marbled, but not too much. After a few attempts, you’ll know what to look for. Now that you’ve got your nicely-marbled cut of beef with just the right amount of fat, let’s go back to the freezer. You want everything cold so that if your meat gets too warm before you grind it, it can smear. That just makes for a burger with the wrong consistency. So, try to keep every surface the meat is going to touch cold. I also cut the meat into cubes and throw that in the freezer too for about 20 minutes. This just makes it a little easier to grind and get that great texture you’re looking for without smearing.  Credit: Michael Milhaven Once the hamburger is done, try not to handle it too much. Quickly form it into a patty with a little finger depression in the middle. This is a little trick I learned that helps keep your burgers flat when you grill them. Otherwise, you wind up with grilled meatballs. Heat the grill to high and put your beautiful, home-made burgers on. One important thing to remember: don’t touch them! The tendency is to poke, prod, press and flip them while they’re cooking. This just forces all the juices out and you’ll end up with tough, dry, grilled hockey pucks. Leave ‘em alone! Just a quick flip is all they need, then let them cook on the other side. I like to top mine with a little cheese, maybe some caramelized onions and finish it off with a nice, chewy bun that can hold it all together. Making your own burgers from scratch can be easy and the results are totally worth it. Plus, you can brag to your guests about all the hard work you put into making them. They don’t have to know the truth. Give it a whirl and have a great weekend. Photos by Michael Milhaven See all our best grilling advice at Grilling 101 All National Cheeseburger Day coverage |
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Good education requires a hello, so hello and wish you all warmly and look forward to a pleasant and fruitful discussion.
Best Regards
What the heck. Grill, barbecue, same thing as far as I'm concerned. Nummies, grilled, barbecued hamburgers. Num, num, num.
When adding bacon to the hamburger meat is it cooked or uncooked?
Being the member of both clubs at some point of time.
I eat both wild and domesticated crocodile meat burgers in South-Africa, but i found it's taste to be not as good as Soya Hot dogs and Bugers from a nearby grocery store. Though i can learn to adapt my taste buds to crocs meat if i lived in jungle.
Same with ostrich meat.
For club 1, we should do more research in trying to produce plant-farm based proteins that suite our taste buds that have minerals-protein-etc as well.
For Club 2, the game meat club, they can find various ways for hunting the wild population in excess.
Club 2 Rule – YOU DONT GET MEAT if cannot get off your arseeeee and hunt with some new or old primitive weapon, NO KIDNAPPING OF ANIMAL ALLOWED.
OK, Add A little twist.
I use a meat grinder attachment for my POWERFUL mixer now because it is easier to use than the BIG unit that we used to clamp onto the kitchen counter and crank by hand.
I was born on a trap-line in northern Canada just after WW II and I never tasted Beef until I was starting school.
We lived on wild meat but with a smart Father and Mother in the kitchen.
Wild meat is usually DRY and LEAN, as are most meats from wild animal farms like Elk farms.
You need to add FAT to ground wild meat and in the wild we would depend on Porcupine and Bear because of their higher fat content.
But since I have become CIVILIZED, I had to adapt although I still brought home a lot of wild meat every hunting season.
The basic recipe has not changed, only the ingredients have.
Now instead of Porcupine or Bear if it isn't available I add Domestic pork and Suet.
Add 20% – 30% ground Pork to wild meat, depending on how lean the meat is and cook the best darn burgers in town.
Even a nice 50-50 mix of beef chuck and wild meat with a little Bacon added is great.
Add a little J.D and hot sauce to taste but only if there isn't much wind blowing or you will have half the neighborhood hanging around your BBQ. (PS, Charcoal or wood is best.)
No more Cardboard flavored pre-made stuff.
try buffalo burgers
Having read (drooled over) the article and the comments I know what I'm having for dinner. Thanks to everyone on the ideas.
I personally enjoy a good 'possum burger...
I absolutely LOVE cheeseburgers. Recently I decided to make my own. Lean ground beef, cut up onion, cut up fresh jalepenos, salt & pepper, pepper jack cheese, more raw onion, and pickle. Now that, is yum yum & spicy!
I always grind my own meat, but prefer to grind a brisket for burgers. I just season with a good steak seasoning and grill over high heat. It's hard to beat a burger done right!
Does anyone freeze their homemade burgers after they make them? There are only two of us in our household and I'd love to be able to make more than one batch.
Thanks in advance.
Some of us don't like our hamburgers to taste like steak burgers. We want them to taste like hamburgers. I personally don't like ground up sirloin for a burger, unless it's just a little bit mixed in. The taste is too much. The problem with hamburgers these days is not only the quality of the meat and other components, but the fact that if you go to a restaurant these days almost none of them have fresh-packed patties anymore. The frozen "steakburger" patties restaurants use are even more nasty. And then at fast food restaurants, many of them are now using frozen then thawed buns for their burgers, which affects the quality. And on an on. It's so difficult these days to just get a good burger.
^ funny. I'm a vegetarian and truthfully I'm jealous that ya'll get to enjoy real burgers. Boco burgers are gross BTW.
Boca Burgers (original flavor), with cheese and a slab of organic, field-ripened tomato, a little mayo, and catsup. Salt the tomato and grind lots of black pepper on it. You never had it so good.
LOL. Really? Is there a reason you decided to post this crap on a thread about real burgers? I think I need to start visiting vegetarian stories and post about how great meat is.
"reallyhungry," you should cut back on your meat consumption. It's making you aggressive, mean, trivial and - probably the reason for all of that - constipated. Poor you.
Really, really hungry...is there any reason at all to be so rude on a silly food thread? I think you need to look for meaning in your life. Go eat a carrot.
I've heard that brisket makes the best ground meat for burgers. I haven't tried it yet, but am looking forward to it when I move back to Texas next month!
Fresh ground horseradish root mixed in with your hamburger patty makes the burger simply amazing!
After 4 heart attacks I cut down my burger consumption to 1 per day, but this article made me dive for my nitroglycerin tablets. All being equal, I think I'll have a burger tonight done by the methods described here!
Gotta say, sounds interesting and delicious. I havnt tried grinding my own meat yet, i just buy it already grounded from the store, but i think i might try it sometime. Thanks!
If you go with american cheese you HAVE to go with deli sliced american, Hoffmans, Prima Della, and Land-o-Lakes are decent supermarket american cheeses. Its made with actual cheese, Kraft is processed milk that hasnt quite gotten to the cheese stage.
thanks for all the great tips every one
We used to have a meat grinder and grind our own hamburger from fresh, high quality beef. Then we mixed homemade bbq sauce, a little worceteshire sauce and finely diced onions, garlic and mushrooms. The best burgers I have ever had in my life.
I didn't grill the food myself but I had the best burger at Boston Burger Company for labor day. In addition to an excellent burger they also had garlic parm fries.
http://akindafoodblog.wordpress.com/
shame on you. this is tragic, violent food you are shoving in your mouth. get thee to a slaughter house.
@gayle – shame on me? For eating meat? What about you – shame on you for feeling the passive aggressive need to comment on an article about burgers when you obviously don't care for them and have an obvious attention seeking agenda. Keep your ideology to yourself and your kind. I don't wave my love of a good burger all over articles where I know it won't contribute to the dialog. Do the same.
You spelled your name wrong.
Get over yourself gayle...
Hate to bring this up, but acquiring food is traditionally a messy business. Although I understand the logistical and moral reasoning behind being a vegetarian, a human's ability to consume both flora and fauna is one of the major reasons we've made it this far. Have you considered the fact that your ancestors' ability to consume both meat and plants is the reason you exist today?
Maybe that isn't such an issue anymore, but you're asking a lot if you want people to alter a behavior that is literally ingrained into their body chemistry and is backed by thousands of years of evolution.
I do have a serious question though. If cows, for example, were fast with big fangs, and we were forced to kill them with pointy sticks or rocks, would that make it better? The reason I ask is because animals kill and eat each other every day. Is it different because modern humans killing animals isn't a fair fight?
I don't think Nature has a notion of what's "fair," just who's stronger.
Burgers don't need a lot of fat to make them juicy. A "panade" is the best way to guarantee a juicy burger. For each pound of ground beef you need two slices of bread and 2-4 tbsp of milk. Cut the bread into 1/4" squares, add the milk, and use a fork to press it into a paste. Mix it into the meat and it does two things: 1) It forms globules of moisture that can't escape from the meat easily, 2) it interferes with the tendency of meat proteins to bond and form longer chains which would make the meat tougher. That panade, a little Worcestershire sauce, and a little dry Italian seasoning mixed into my ground beef makes my burgers special. Salt and pepper or Montreal Seasoning can be added on the grill. A little seasoning goes a long way – accent the meat's own flavor, don't mask it.
I like chopping up half a green pepper and a couple green onions and mixing them in with my burger patties. Also, I really like the Montreal Steak Seasoning with it. Oh and one more thing: the bun is really crucial! Use a bun that will fit well with the burger. Don't use a big thick bun with a teensy burger; likewise, don't use a peasly little bun that wouldn't hold a tsp. of ketchup for a large burger.
If you have to go to someone else in a feeble online article to make a great burger you need to just hop on down to mcTomaine's and eat the cheapest thing they have, it'll taste the same to you. Go with the tastes you like. Blend venison with turkey bacon (80% venison/20% turkey bacon) If you don't like it? DON'T EAT IT!!!!!!!!!!!!, and head to some vomitoruim/fast food place, they depend on your lack of taste buds.
Venison and turkey burgers sound great to me.
Stop the Evil. Mayonnaise is EVIL!!!
http://humanrights.change.org/petitions/view/ban_the_evil
That's pretty much what I do for regular burgers, but every now and then I want something a little different. So I add crushed nacho chips and an egg or two to the meat, grill them up, then top them with cheese, fresh homemade salsa and guacamole on a toasted bun (some family members also add sour cream to their burger). Voilà, nacho burgers. Fun, tasty and a little different from your regular hamburger.
Sounds like an awful lot of work for a freakin' cheeseburger.
I think you're on the wrong web site if you consider cooking a chore.
We also love to use ground Lamb. We add mid-Eastern spices and mint to the burger and serve it with grilled onion, roasted red peppers and jalepenos. Then we make a raita (Indian recipe with yogurt, cucumber, spices) to go with it. Different and familiar at the same time.
Thanks for the piece–too often people just slap it on the grill w/out thought. It's not outdoors or practical for parties and less fun, but at home we use a pan, which I find keeps it moister than a grill (and you don't need the egg and stuff). Also, we do grind our meat, but I think w'out a grinder I'd rather buy it pre-ground. anyhow, your tips are right on.
Ground Sirloin + Ground Chuck (50/50) + Salt + Pepper = Proper Burger. Can't stand when people add fillers like egg or bread crumbs. At that point, it fails to be a burger and becomes a meat cake. You may as well go ahead and deep fry it at that point and serve it with some Cocktail Sauce...
Take the extra time to cook over natural lump charcoal, not too hot, always use ground chuck, and go for the Sazon Mas Guapo seasoning. Delicious!
this was supposed to be about burgers. as for me ground chuck formed into one inch patties dimpled in the middle, so the sides don't cook faster than the middle, put on a grill, i use only for beef, that has been preheated to high then turned to low when you put on the burgers. this sears in the juice. wait two minutes flip wait two more minutes and it's done. if it's not red & rrrrare you might as we go to mickie ds
ANDY, NO ONE CARES YOUR FROM LA
what's wrong with Louisiana?
Hey, Tammy:
I don't know where you're from, but here in Louisiana, we spell the contraction of "you are" as "you're" not "your." Nice one, Tammy. Better luck next time insulting a state that's seen more than its share of misfortune lately.
Everyone has THE BEST BURGER..... be open to suggestions! Many people have great recipes and styles from many parts of the country.....
Enjoy all of them!
garlic, taco seasoning, and barbecue sauce mixed with about 90% beef and 10% Italian sausage make the best burgers on the planet.... trust me.
As many have noted, the key to a great burger is "Keep it simple, stupid." Unfortunately, the author did make one step in this process overly complex! As he stated, it's highly recommended that you pick out your own (pre-ground) meat for your burgers. BUT, there's no need whatsoever to worry or busy yourself with the hassle of using a food processor or the tiresome cleaning that comes with it.
Seems like a little known fact, but pretty much every butcher section of your average American supermarket has the capability of grounding your meat for you. So toss out the above food processor suggestions. Instead... (1) Pick your desired cut and amount of meat at the market, (2) Take it over to the butcher and ask him to ground it up - twice is recommended - for you. Oh, and (2b) depending on the cut and your preference you can ask the butcher to remove excess fat for you.
The butcher will return it to you in the same styrofoam as before with new cling wrap and the original tag showing the cut / weight / price of your meat. Then go buy it, take it home, and grill it up! Same (if not better) results as the article intends... but no clean-up!
I agree the, I always have the butcher grind a chuck roast or whatever cut that I want. Whenever your making chili its always the best way to go the meat will cost half of what they charge for chili meat.
It seems to me that the author is a fan of Alton Brown's "Good Eat's". This is almost word for word A.B.'s recipe in the episode "A grind is a terrible thing to waste". I don't know about any other news websites, but I imagine plagiarism isn't really tolerated. Might want to check that out... here's a link if you would like to double check.
http://www.goodeatsfanpage.com/GEFP/index.htm (fyi- the recipe starts at scene 6)
Just noticed that this comment is copied word-for-word from the previous post. XD
It seems to me that the author is a fan of Alton Brown's "Good Eat's". This is almost word for word A.B.'s recipe in the episode "A grind is a terrible thing to waste". I don't know about any other news websites, but I imagine plagiarism isn't really tolerated. Might want to check that out... here's a link if you would like to double check.
http://www.goodeatsfanpage.com/GEFP/index.htm (fyi- the recipe starts at scene 6)
I was going to say that! I had to look to see if he gave credit to Alton brown. it was damn near exactly like that episode. well without the fake walking cow..
I like 50-50 venison and Jimmy Dean Sage sausage mixed up good with chopped mushrooms, shredded co-jac and diced green chilies!
barbeque is slow cooking pork with hickory or apple wood for 3 – 3-1/2 hour per pound.
a barbeque is grilling steak, hamburgers, hot dogs, sausage, pork chops on a charcoal grille in about 15 to 20 mins.
Then what is grilling? Its semantics really, but going to a barbeque I expect to eat barbeque (although I feel that barbeque could be more then just pork, anything cooked slowly over a hard wood/charcoal works for me), going to a cookout I expect to eat grilled (fast cooking over gas or charcoal) foods.
It may depend on where you live. I grew up in Spokane, WA, and everyone referred to cooking on the grill as "barbecuing." If someone said "I'm having a barbecue," you expected to get burgers, possibly hot dogs, corn on the cob, etc. Likewise, someone might say "so and so bought a new barbecue," meaning he bought a new grill. I now live on the Central Coast of California, and it's the same thing...if people say "we're having a barbecue," what they mean is that they're going to be introducing some kind of meat to a grill (and hereabouts it can range from burgers to salmon, chicken and fancy sausages). Perhaps it's a West Coast thing. We make a distinction between "barbecuing" (which you would call "grilling"), "a barbecue" (a grilling party, or the grill itself) and "barbecue" (usually preceded by something like "Texas" or "Carolina"), which is what you're thinking of as "barbecue."
Audrey us correct. It's only in one little part of the world, the US South, where people nitpick about the different definitions of "BBQ'ing" and "Grilling". In the rest of the english speaking world including west, north, and east USA, Canada, Australia, the UK, Ireland, etc; BBQ and grill mean essentially the same thing.
Great Post Audrey. I live in the south (grew up in the north) and the people here are very picky when you use the term barbeque "incorrectly." I try to explain that most of the country refers to their barbeque as either pulled pork, carolina bbq, or texas bbq and that for most of the country BBQ means grilling.
what makes awesome juicy burgers...add small can of evaporated milk and bout half cup italian bread crumbs..and some lawrys seasoning salt...all the above makes outstanding burgers..
Only a female would dilute good meat with bread crumbs. That isn't a burger, it's some kind of meat loaf (ugh).
Try adding roasted red peppers. They are great on burgers.
My boyfriend's idea of grilling burgers is to throw a frozen hockey-puck burger patty on the grill then keep pressing all of the juices out of it. Aarrgghh! But his BBQ grill is off limits to female cooks, so I'm not going to win this battle. Maybe I can get him to read this article and try grinding his own meat for a change.
Or maybe you just need to get a better boyfriend ... ;)
Or better yet get your own little Hibachi and make 'em your way. My brother in law cooks them your BFs way and it just creates more fire and a burger like a empty wallet.
After you make a perfect burger he may be willing to sample it and change his ways... hey, you never know.
OR AT LEAST ONE THAT KNOWS HOW TO COOK, GRILL AND BBQ!
Joanie...sounds like you need to buy your own grill and set it up right next to his.
I like this idea as well. However, after your burgers destroy his, you will need a new boyfriend anyway becasue he will never get this out of his mind.
To his defense you have to press on the frozen discs because for some reason they create bubbles of fat in the middle like a jelly donut, you dont want to bite into that, the burger is going to be dry either way so might as well avoid the mess. Its probably because the melted fat from the heated bottom half of the burger cant be absorbed into the frozen top half so it creates a layer of liquid in the middle, then you flip it and the fat from the frozen half joins that layer and creates a bubble. But it sounds like he would do the same to unfrozen patties too.
Thanks everyone for the feedback! I agree, when it comes to burgers, simpler is better. The caramelized onions were great, but not necessary. Just a nice little additional note. In response to Aaron's post, I did in fact toast the ciabatta, but neglected to include that in my description. I really just wanted to focus on the burgers. But I agree, it does make a better burger. Thanks again everyone! And more posts are coming your way!
I don't consider carmelized onions uneccesary exras on a burger, a lot of people love them but I just personally don't care for onions in general. However, if the onions are carmelized well even an onion hater like myself can change my mind!
Just to comment on Rey13's post about this being a recipe from Alton Brown, actually this is really just some basic burger 101 cooking info that is well known to a lot of cooks, professional and non around the country. That's not at all meant to be a slight towards Alton, I love watching Good Eats and really dig his style of cooking!
While talking about cooking shows, what ever happened to "License to Grill" that used to be on Food Network? It was a show where just about everything was cooked on some type of grill. That show was really great, much better than a lot of the newer competition/reality cooking shows constantly on.
Check out http://www.webergrillrestaurant.com, and you can sign up for their newsletter with tips and recipes. Weber has restaurants in which all cooking is done on grill, including desserts.
Simple is best. Don't over-season. Don't overcook. Don't add weird things to the meat like cracker crumbs. Wait until you see the juice bead on the top of the patty, then turn once. Add cheese after about 2 minutes and its ready. People add too much garbage to burger meat and don't realize all of the seasonings they added are all salt based. You wind up having an overpoweringly salty and unnecessarily spicy burger. Don't worry, you can add spicy things later like peppers, etc...
Simple is definitely best. However, one little added ingredient I have always enjoyed is this: mince up a few slices of hickory smoked bacon and render the pieces in a skillet just until they are soft but not crunchy. Drain and add to the burger meat before you make your patties and it really makes a nice bacon burger. I usually use about 3 pieces of bacon per pound of meat, but you can adjust up or down to your taste. And don't forget a thick slice of sharp cheddar just before they are done!
Love the grilling tips and that carmalized onions looks SO good!
Unless you're an observant Jew, the best burger on the planet is right here:
3 pounds ground chuck (fat content is better than round)
1 pound country pork sausage
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Worcestershire sauce for kneading the meat into burgers
You'll want to make your patties about a half pound each. Keep everything cold and dimple them in the middle like the man said. Because there is pork in the mix, everything will need to be done medium to medium well. Keep your brewski close by while cooking – the higher fat content due to the sausage causes some flaming.
NIce - I use ground beef and pork sausage (50/50) also, but I do add 1/3C bread crumbs and an egg (per 2# of meat) - this gives the burger great texture and keeps it from falling apart when you pick it up. The dimpling is a great tip, but I also rub a little bit of flour on the patty before putting it in the fridge for about 10 minutes. Chilling it and the flour help seal the outside, trapping a lot of juices inside the patty.
Russ-
Those sound like great burgers.I will print that out and try them next week. Cheers!
Notice how he didn't add anything ridiculous. I hate it when people try to mask their inability to make a good burger by stuffing the insides with weird cheeses or onions, or use their own "incredible" mix of sauces on the burger that usually leave a bad aftertaste in your mouth.
A few tips to add is to toast the buns, usually its easier in a toaster in the house or oven, but on the grill is fine as long as you are aware of the hot spots. Also, add some mayonnaise after you take it off the grill. The mayonnaise helps prevent the bun from soaking up all of the juices from the burger and keeps it in better form. Don't ask me "what if somebody doesn't like mayonnaise"; I'm not giving instructions for picky crybabies!
The best burgers are always very simple. The taste you should be tasting should always be the beef, not the added extras. Personally I like a tad bit of Sirloin mixed in so it gives it a touch of that steak flavor, without being too over powering. That's me, but as long as I'm not somewhere where they are cooking frozen patties they got from Costco I'm happy!
Love the mayo tip! no crybabies here! LOL
Stop the Evil: Mayonnaise is EVIL!!!
http://humanrights.change.org/petitions/view/ban_the_evil
mayo, ummmmmmmmmmm, yummy
Why would I take advice from someone that puts such a disgusting item on their burger? Why don't you just put polyurethane on your bun? I bet it keeps the bun from soaking up the juices too.
A very important tip is that you need to put a lot of salt on the outside to form a crust. A lot of people put a little salt because they are scared it will be too salty or no salt and they end up with gray oily burgers or if they force them to a char they end up with overdone dry burgers. A little salt doesnt do anything because it will just drip off with the fat right away, a generous pinch of salt on both sides of the burger will create a tasty crust fast enough to be able to attain a medium rare. It will NOT be a salty burger, most of the salt gets left behind in the fat (which is why you need a lot) and the salt that stays changes and gets absorbed (which creates the crust). Dont judge the saltiness based on what things taste like when you add salt after theyve cooked, adding salt before cooking is completely different. Obviously you can add pepper as well for taste but pepper alone does not aid the cooking process like salt does since it doesnt absorb and extract fats, but dont add too much because it burns and smokes.
mayo on a burger is just plain wrong man. To each their own though.
Everyone knows that the best burgers are made with Hollis Ultimate Hamburger Seasoning!!
I do a lot of BBQing for the whole family. Two things we love, onions added to the burger, and a mixture of deer meat and then some fatty ground beef.
You're grilling for your family if you are cooking burgers. BBQ is something very different, and many southerners would get mad if they heard you say that. :D
Deer meat and beef you say?? That sounds like it would be amazing! What proportions do you use? 50/50 or something different?
^^^ Agreed. I was disappointed the read the author describe "grilling" (which is high heat for a short time) as "BBQ" (which is low heat for a long time). Mike
Matthew & Mike: You both are retarded southerners. The guy enjoys BBQing for his whole famliy, what's the Big F****** deal here?
@ridingbike: First off your name is what is retarded, you have the option to post your name with spaces. Secondly, you make assumptions, I am not from the south. Lastly, you are showing your ignorance by posting on a food blog when you don't see the clear delineation between grilling and BBQing.
Oh, and one more thing. You don't need to swear or cal people names. No one will take you seriously and will garnish no respect from people with brains in their head.
you smell, take a shower, please
Matthew, that's garner, not garnish.
I am from the south and not offended one bit. LOL
ridingbike
Matthew & Mike: You both are retarded southerners
Hey, I think that tiny bike seat crammed your shorts up your eastern liberal posterior!
Retard= a liberal who voted for the little muslim
Nothing like a good burger straight off the grill with some sharp cheddar melted on it. Yum, yum.
LOL. You all are two funny =) Thanks for making this Friday go by faster. Now I'm craving cheeseburgers...
***too
Cliff, what does grilling burgers have to do with politics?
yeah kevin that suonds like my laker burger that i make when the lakers are playing and i am from south east mo too some people call me Big E i also put a little cheese it for people who pay their debts
I am also from SEMO and think cheese is a necessity on a burger. When I grill them, I usually make two patties per burger. They need to be just a little thinner that you would normally have them. In between them, you should put smaller pieces of cheese and don't let them hang over the patties. Think of it like a cheese sandwich with the burger as bread. Then, seal the sides all around by kneading the beef into a constant seal. I've found that the burgers turn out better if they are slightly concave in the middle. Prevents bulging.
When they're done, they will have good melted cheese in the middle. Try to avoid turning them until absolutely necessary so the patties don't come apart. Enjoy.
Kevin – ignore them. Up here in New England, at least the area I come from, we BBQ. A grill is what you cook on. Grilling is what's done at a police station :) What you call cooking food outside just depends on the part of the country you hail from.
Why do so many people feel the need to make this wonderful invention called the web a place to be so vitriolic? Sad.
try a turkey and lamb burger it is a great tasting, healthy, juicy alternative to beef. i discovered ground lamb works well with the turkey on accident, i was trying a turkey and beef burger but bought turkey and lamb instead, best mistake EVER.
P.S. don't forget the worcestershire sauce!
Sounds super good!!!!!!