Weekend grilling
- Thread starter Cydkar
- Start date
Not a suggestion, but a lament:
My grill is out of commission right now, because a squirrel chewed through the hose from the burners to the propane tank.:sad:
If I catch him, I'm having grilled squirrel.
My grill is out of commission right now, because a squirrel chewed through the hose from the burners to the propane tank.:sad:
If I catch him, I'm having grilled squirrel.
This is going to sound pretty simple, but use good fresh meat (from a butcher if you have one in your area) and don't overcook. You can add seasoning, cheese, or anything else you want but I find the most important thing to cooking a good burger is to not overcook.
I find that making the patties thinner helps get even cooking throughout the meat and avoids overcooking the thin spots while barely getting the thicker spots done.
From Alton Brown (Food Network show "Good Eats"):
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Mix that with 1 pound of whatever ground meat you prefer. It's pretty simple, but mighty tasty.
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Mix that with 1 pound of whatever ground meat you prefer. It's pretty simple, but mighty tasty.
I usually get ground beef, then mix in some diced onion, diced garlic (or garlic powder), and worchestershire sauce. Makes a great burger, flavor throughout.
Of course, I also like chunky peanut butter on my burgers.
Of course, I also like chunky peanut butter on my burgers.
I would second all that. Salt does wonders, and the garlin and oninon add a lot of flavor.
Here's a side tip. Mesh the meat with some eggs(non cooked), it helps with the juiciness. Bread crumbs do well too, but then I think the burger tastes too much like bread. I also spray some liquid butter over the top of to help as well.
Good God man. My dog likes that too, but not on his burgers. It's OK, you know, because it's my dog.I usually get ground beef, then mix in some diced onion, diced garlic (or garlic powder), and worchestershire sauce. Makes a great burger, flavor throughout.
Of course, I also like chunky peanut butter on my burgers.
And NEVER press the burgers down with a spatula while cooking. All you do is squeeze out the juices, leaving a rather dry burger.
I like to put a slice of onion in the middle of two smaller patties (combined)...adds a nice crunch.
Woreshesters sauce is a nice touch...I put garlic in everything.
The real question is what kinda meat do you use? Ground sirloin, ground chuck, and the percentage, I struggle with this.
Woreshesters sauce is a nice touch...I put garlic in everything.
The real question is what kinda meat do you use? Ground sirloin, ground chuck, and the percentage, I struggle with this.
I usually go with 85%-90%. Chuck or Sirloin isn't a big deal to me, I go with whichever is fresher, price/sale if they are the same freshness.
