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Burger recipes...

Discussion in 'The Lounge' started by 84gmcjimmy, Apr 12, 2004.

  1. 84gmcjimmy

    84gmcjimmy 1 ton status

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    I hope this isn't a repost, I went back 43 pages and I couldn't see anything. Does anyone have a good recipe for burgers, that start from stratch, so like just hamburger and other ingredients? I want to make burgers but I don't have a recipe. Any help is greeat! /forums/images/graemlins/peace.gif
     
  2. jackedjimmy350

    jackedjimmy350 1/2 ton status

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    i dont recall a post like this. i too would be interested in some new burger ideas. i might try a recipe tonight if someone posts a good one in the next couple hours. /forums/images/graemlins/thumb.gif
     
  3. 84gmcjimmy

    84gmcjimmy 1 ton status

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    [ QUOTE ]
    [​IMG]

    [/ QUOTE ]

    I dont have that /forums/images/graemlins/dunno.gif
     
  4. gm4x

    gm4x 1/2 ton status

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    Mix-in a pack of (dry) Lipton Onion Soup mix, patty 'em up & FLAME ON /forums/images/graemlins/weld.gif
     
  5. SlyDog

    SlyDog 1/2 ton status

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    Capman just posted a good one, hopefully he'll chime in /forums/images/graemlins/ears.gif /forums/images/graemlins/thumb.gif
     
  6. 84gmcjimmy

    84gmcjimmy 1 ton status

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    [ QUOTE ]
    Mix-in a pack of (dry) Lipton Onion Soup mix, patty 'em up & FLAME ON /forums/images/graemlins/weld.gif

    [/ QUOTE ]

    All you use is burger meat and the onion soup mix? Mmmm I may try that one /forums/images/graemlins/thinking.gif
     
  7. jackedjimmy350

    jackedjimmy350 1/2 ton status

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    mmm..

    anyone ever "marinate" them in anything?
     
  8. Stickseler

    Stickseler 3/4 ton status

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    Add A-1 and onion or BBQ Sauce before mixing.

    Also dont foget that most spices that are not used in a cake are acceptable adders.
     
  9. jakeslim

    jakeslim 1/2 ton status

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    I posted for burger recipes a couple months back, but its always a good topic /forums/images/graemlins/thumb.gif

    -One pound of meat fresh and full of fat (NO LEAN MEAT)
    -With clean hands, mix in onion powder and pepper(no specifics, just put it in!)
    -pour some Balsamic Vinegar and lightly mix with fingers, more is better
    -make 4 patties, loosely, don't press them too much, shape them thick, but in the middle, press in a little so that it is thinner than outside..this allows for even cooking and no chance of burning. Center is cooked when outside is cooked...JUICY.

    Enjoy. I like maya, purple onion, onion buns and mustard with baby greens instead of plain lettuce
     
  10. BurbLover

    BurbLover 1/2 ton status

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    [ QUOTE ]
    Mix-in a pack of (dry) Lipton Onion Soup mix, patty 'em up & FLAME ON /forums/images/graemlins/weld.gif

    [/ QUOTE ]

    I also add 1-2 eggs, depending on how much meat. I've also finely chopped mushrooms and added along with the soup mix & eggs.
     
  11. gjk5

    gjk5 3/4 ton status

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    If you can get it: ELK! /forums/images/graemlins/laugh.gif

    If not, start with GROUND CHUCK and add the following:

    Tabasco
    One egg
    Minced garlic
    Minced onion
    Cayenne
    Basil (dried)
    Black Pepper
    Worchestershire (dash)

    Patty 'em up and grill 'em. The ground chuck makes all the difference. /forums/images/graemlins/thumb.gif
     
  12. Z3PR

    Z3PR Banned

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    This + your fav. BBQ sause. /forums/images/graemlins/waytogo.gif
     
  13. mountainexplorer

    mountainexplorer 1/2 ton status

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    This is what I live on for breakfast lunch and dinner when I'm up at the property:

    Take ground beef. Combine with salt, pepper, and onion bits. Raid the trailer cabinets for any other seasonings that the mice havent got to... sometimes let the formed burger sit in Worchestershire (however you spell that) sauce if I'm patient enough.

    Go outside onto the deck (or wherever I left the George Foreman grille sitting last), plug it in, sanitize it by wiping it off with a paper towel or just let it heat up enough first. Throw the burger on. Add more seasonings if needed. Dump more worchestershire sauce on. Throw a few strips of bacon on too.

    Let it cook until I or someone notices the cloud of smoke billowing from the George Foreman Grille.

    Then throw it on a bun (or bread or whatever I find in my trailer), add barbeque sauce and bacon strips, then proceed to eat it. If I'm feeling sanitary, I might go over to a puddle (if there is one in the driveway) and wash my hands first. Then sit down on one of the couches under the shed and watch TV or old tapes of the Red Green show.

    Don't worry, If I have guests up for the weekend or am cooking for others, I do stuff much more proper. I sometimes will even sweep off the couches and scoot over a table for our dining convenience.

    Here, two friends of mine cook burgers under my direction:
    [​IMG]
    [​IMG]
     
  14. bryguy00b

    bryguy00b 3/4 ton status

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    /forums/images/graemlins/rotfl.gif /forums/images/graemlins/rotfl.gif /forums/images/graemlins/peace.gif
     
  15. Pookster

    Pookster 1/2 ton status

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    I dont marinate it, I just include the marinate in the meat recepie. /forums/images/graemlins/smile.gif

    start with: rough ground chuck or serloin ( I really like the tougher cuts, more flavor).

    Add: Soysauce, little bit of sugar, minced garlic, pepper

    If its a very very lean cut, I will add some eggyolk to hold it all together.

    Nice part about this mixture is that the salt from the soy sauce will provide some preserving properties, so you can mix this up the day before bbqing, and just store it in the fridge. The soy also gives the meat a very nice color!.

    I love it with wochescire (sp) sauce too!!
     
  16. newyorkin

    newyorkin 1 ton status

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    yuck. You guys are gonna make me start eating burgers again with all this talk...

    I wonder what it would taste like with a little beer in the marinade?

    When I made burgers (now when I make steaks/marinade), I use:

    Soy sauce
    a little water
    seasoned salt
    pepper
    Green tabasco (for mine, not the rest of the fambly's)
    Parsley flakes
    Worchester (Can anyone spell that?)
    Lemon juice
    meat tenderizer
    poultry tenderizer
    maybe a boullioun(sp?) cube
    onion powder
    diced garlic (from the jar, the wet stuff)
    As noted above, anything in a spice can not meant for a cake


    I wonder if I actually taste all this junk, or if the steak would taste about the same with a little salt after cooking...
     
  17. jackedjimmy350

    jackedjimmy350 1/2 ton status

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    [ QUOTE ]
    George Foreman Grille

    [/ QUOTE ]

    one of the greatest inventions ever! i just bought a similar machine except it makes quesadillas. /forums/images/graemlins/thumb.gif
     
  18. 84gmcjimmy

    84gmcjimmy 1 ton status

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    [ QUOTE ]
    [ QUOTE ]
    George Foreman Grille

    [/ QUOTE ]

    one of the greatest inventions ever! i just bought a similar machine except it makes quesadillas. /forums/images/graemlins/thumb.gif

    [/ QUOTE ]

    I dont have one? What are they? /forums/images/graemlins/dunno.gif
     
  19. nc87k5

    nc87k5 3/4 ton status

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  20. 84gmcjimmy

    84gmcjimmy 1 ton status

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