Weekend grilling

[ISU_phoria]

My personal favorite: the "Blackened Blue"

-Use good, fresh hamburger (I like 85% lean)
-Get some cajun blackening seasoning and use liberally
-Top cooked patty with crumbled blue cheese

I think I just drooled on my keyboard!

 

[247cy]

Drive to B-Bop's?

 

[larrybob33]

If you're in NW Iowa/Western Iowa swing by Holstein. Their locker makes 50/50 beef/pork patties that are quite tasty. Might want to pick up some of their skinless brats while you're there.....yummy.

No...I do not work there.

 

[GeronimusClone]

If you're in NW Iowa/Western Iowa swing by Holstein. Their locker makes 50/50 beef/pork patties that are quite tasty. Might want to pick up some of their skinless brats while you're there.....yummy.

No...I do not work there.

Tiefenthaler's. They have the best brats around. Top notch meats. I drive a long way for that stuff.
Nor do I.

 

[kkise]

I mix the spices (salt, pepper, crushed garlic) with the meat the night before. It seems to soak into the meat better. The key seems to be enough salt; too little and the burger is bland. I also use 80/20, as it holds it's shape better. I love pork burgers, too. Hmmm.....for some reason I'm hungry for burgers. Must be this thread and the 50 states thread.

 

[ceeboe]

I watched a cooking show the other day where they put some bread crumbs into the meat mix to help keep the juices inside.
Anyone ever tried this?

Yes, I felt it made it taste too bready. Thats why I use eggs instead.

 

[ceeboe]

I sometimes do something similar. When making a bunch of meatballs I'll hold some back and make a couple of patties and grill them. Top it with some pasta sauce and mozzerella cheese.

Ooh, now that does sound pretty good!

 

[Chipper]

I have a problem with putting too many coals in. Putting the burgers on too soon, and patience leaving the lid down.

So grilling is an anxious time for me.

 

[larrybob33]

Tiefenthaler's. They have the best brats around. Top notch meats. I drive a long way for that stuff.
Nor do I.

My wife was "back home" there last weekend and we failed to "reload." I am very due for a skinless brat......

 

[GeronimusClone]

My wife was "back home" there last weekend and we failed to "reload." I am very due for a skinless brat......

Well, I know what I'm having for supper tonight.
You can't tailgate ISU-style without a skinless brat.

 

[CYKID]

We use 85% and mix in a package of dry lipton onion soup per pound. Simple but awesome. Hyvee onion soup tastes the same.

 

[Chiclone8]

Allen Brothers

The Great Steakhouse Steaks from Allen Brothers

 

[ceeboe]

We use 85% and mix in a package of dry lipton onion soup per pound. Simple but awesome. Hyvee onion soup tastes the same.

That's a quick and good idea that I didn't of. I will be trying that this weekend.

 

[Farnsworth]

If you're in NW Iowa/Western Iowa swing by Holstein. Their locker makes 50/50 beef/pork patties that are quite tasty. Might want to pick up some of their skinless brats while you're there.....yummy.

No...I do not work there.

My Aunt and Uncle own/run that. All there meat is pretty amazing! Family discount ftw!

 

[Cycloin]

My wife was "back home" there last weekend and we failed to "reload." I am very due for a skinless brat......

so.........many.......jokes.......there.......

 

[tleonwdm]

If you have the time. Best burger ever.......

Make two oversize, but thin patties.

In a saucepan, saute garlic, onions, mushrooms, salt, pepper and butter. Add some mashed potatoes (left overs work best, or whip up a small batch of instant.)

Put a tablespoon or two of the potatoe mixture in the middle of the first patty, add the second patty and crimp the ends closed.

Season with Lowery's and grill. This recipes forces you to follow the "one turn, no pressing rules" that have been shared already.

It is so good, you won't even need a bun (but I buy the large, tenderloin buns to make it handle easiers.

Stuffed Hamburger - what I want for my last meal!

Good luck.

 

[GeronimusClone]

My Aunt and Uncle own/run that. All there meat is pretty amazing! Family discount ftw!

Hook a CFer up.

 

[uro cy]

If you make thicker burgers....press your thumb into the center...it prevents them from turning into balls

 

[Al_4_State]

I chop up onions and peppers, sautee them, and mix it into the beef w/egg, a little bread, cayenne peppers, lawrys, black pepper, italian seasoning, and worchestershire.

 

[GeronimusClone]

I chop up onions and peppers, sautee them, and mix it into the beef w/egg, a little bread, cayenne peppers, lawrys, black pepper, italian seasoning, and worchestershire.

My colon just sighed.