Recipie for Good Burgers

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WaffleHouserules
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2005/05/30 17:27:07 (permalink)

Recipie for Good Burgers

When you get the hamburger meat out, put onions in it and then flatten or do whatever you want to do with the burger. I like mine with onions on the inside!
#1

16 Replies Related Threads

    Adjudicator
    Sirloin
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    RE: Recipie for Good Burgers 2005/05/30 17:42:52 (permalink)
    quote:
    Originally posted by WaffleHouserules

    When you get the hamburger meat out, put onions in it and then flatten or do whatever you want to do with the burger. I like mine with onions on the inside!


    The more onions, the better. Can you be a bit more specific with your tecnique?
    #2
    WaffleHouserules
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    RE: Recipie for Good Burgers 2005/05/30 18:36:42 (permalink)
    I take a whole slcie onion, and I smash the onions down to the center.
    #3
    UncleVic
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    RE: Recipie for Good Burgers 2005/05/30 18:42:07 (permalink)
    I sometimes chop up onions and green peppers, toss a splash of A-1 Steak Sauce, a little garlic powder and hand mix it all together. Form the patties and chill them really good. Toss it on the Weber and the end result is awesome!

    #4
    WaffleHouserules
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    RE: Recipie for Good Burgers 2005/05/30 18:47:37 (permalink)
    Webber? Thats no good, you supposed to use wood on your homeade grill!
    #5
    porkbeaks
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    RE: Recipie for Good Burgers 2005/05/30 19:11:02 (permalink)
    quote:
    Originally posted by WaffleHouserules

    Webber? Thats no good, you supposed to use wood on your homeade grill!


    I don't believe you have a clue what "good" is, Hatboy!
    #6
    BarbaraCt
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    RE: Recipie for Good Burgers 2005/05/30 19:34:37 (permalink)
    I used to make two really flat burger patties, put onion between, and pinch around the edges. This would work with cheese, too.
    #7
    Sundancer7
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    RE: Recipie for Good Burgers 2005/05/30 19:43:48 (permalink)
    quote:
    Originally posted by BarbaraCt

    I used to make two really flat burger patties, put onion between, and pinch around the edges. This would work with cheese, too.


    Barbara: I saw you technique used on the food channel the other night and I like it. The took two patties and placed between them whatever they wished and pinched the edges together and put them on the grill. I like that. Thanks for sharing

    Paul E. Smith
    Knoxville, TN
    #8
    carlton pierre
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    RE: Recipie for Good Burgers 2005/05/30 20:42:59 (permalink)
    Lately I've been using an egg or two, and then a bunch of parmesan/oregano with garlic as well.

    #9
    UncleVic
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    RE: Recipie for Good Burgers 2005/05/30 22:41:20 (permalink)
    quote:
    Originally posted by WaffleHouserules

    Webber? Thats no good, you supposed to use wood on your homeade grill!


    Why make a homebrew grill when the Weber gives me the results I want every time? I use hardwoods (hickory) along with charcoal in the grill, slap on the cover then use the vents to control the airflow thruout the grill...
    #10
    WaffleHouserules
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    RE: Recipie for Good Burgers 2005/05/30 23:03:44 (permalink)
    quote:
    Originally posted by UncleVic

    quote:
    Originally posted by WaffleHouserules

    Webber? Thats no good, you supposed to use wood on your homeade grill!


    Why make a homebrew grill when the Weber gives me the results I want every time? I use hardwoods (hickory) along with charcoal in the grill, slap on the cover then use the vents to control the airflow thruout the grill...


    It was a joke, I was joking with all of you because I thought you all used wood and frowned on Webber. P.S.- I use a Webber.
    #11
    Jennifer_4
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    RE: Recipie for Good Burgers 2005/05/30 23:57:12 (permalink)
    I don't like burgers with anything but salt and pepper in/on em.. my hubby likes to use eggs, breadcrumbs, and other "extenders"... frankly I'm a purist..
    #12
    UncleVic
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    RE: Recipie for Good Burgers 2005/05/31 00:21:00 (permalink)
    Joke well taken WaffleHouse! Now if I was acting like a pitmaster and cooking up some serious BBQ, ya, probably would be a homebrew unit, and definatly a variety of hardwoods! Hmmm... Talking about hardwood, I wonder if they Mayor won the auction on that Copper Kettle he was eyeing out for making Apple Butter?
    #13
    dreamzpainter
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    RE: Recipie for Good Burgers 2005/05/31 08:07:54 (permalink)
    one pound ground sirloin, one package hot breakfast sausage, large videlia chopped, 1/4 cup A-1, mix and form into 6-8 patties, grill over white coals.. top with cheese, tomato, slice of videlia on toasted bun.. Gramma made inside/out burgers with the cheese, tomato and onion pinched between two smaller patties and cooked under the broiler, served with brown gravy and chunky fries. I make them occasionally, broiled or on the grill.
    #14
    AndreaB
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    RE: Recipie for Good Burgers 2005/05/31 08:17:57 (permalink)
    We make great burgers on our Weber grill! We mix minced onions, minced jalapenos, fresh garlic, and Pappy's XXX White Lightnin' Barbeque sauce into the patties and and cook them over charcoal and hickory and serve them with melted cheddar cheese, sauteed onions, and more Pappy's and sometimes some 'maters and pickles and whatever anyone else wants on them, all on a lightly grilled bun. It is the "kiss me not" burger, lol!

    Andrea
    #15
    porkbeaks
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    RE: Recipie for Good Burgers 2005/05/31 09:00:08 (permalink)
    A recipe for great tasting hamburgers usually begins with FRESH GROUND meat that has a minimum fat content of 15% (I prefer 20%). What you cook it on is a matter of personal taste, but a seasoned cast iron frying pan produces rave reviews when heated to almost glowing and sprinkled with kosher salt. Also, the burger should be loosely formed and, once cooking begins, should never be manhandled (pressed) with the spatula. Flip once and don't overcook.
    #16
    PaulBPool
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    RE: Recipie for Good Burgers 2005/05/31 09:42:11 (permalink)
    Folks, all of the "variations on a theme" sound terrific, and I've mutilated and manipulated my ground beef plenty of times in the past. BUT, a true "burger" well, that's simple enough - 20% fat ground beef, lightly seasoned with salt and pepper - THAT'S ALL - roll into a ball, flatten into a patty. Press the middle down so it's slightly thinner than the edges (prevents them from swelling back up like a meatball). Toss onto a HOT grill, don't press them down, flip once and serve on a roll. THEN you can add on the sliced onion, jalapeno, cheese, pickles, chow chow, relish tomato, lettuce, mustard, cucumber, coleslaw, fries, hot dog, or whatever else you want to slop on!
    #17
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