Shipping is expensive. Just looked up shipping 12 buns. Total cost shipped to me was $27.

I would. Every time.

Butter buns are better.

JFC :LOL:

I used to get really great big restaurant style buns at my Hostess day old bread store. Hopefully they'll re-open soon.

Ouch.

The wife wants to try them. So we'll give them a shot. Like you, probably once.

Absolutely....

Every time I am back in Kansas/Missouri I ****ing love the beef and pork..

Even though there are cattle/pig producers here, something about midwestern meat is ****ing delicious.....

I noticed that too. being an east coast guy. When I eat meat when I used to go back home to north Carolina, there was a distinct difference.

Anywho..


I chop up onions really small. 80/10 ground chuck.

Worchershier sauce. I use quite a bit, my wife loves cheese, so I usually use a Colby jack 3 cheese blend. A little Lawrys, some red crushed peppers, and I got some famous daves seasoning that is amazing. Put that in there.

Top with some bacon, and yum, or nom nom nom if you choose.

you guys have knocked it out of the park (as usual)!!!

one thing that i forgot, when i make a burger, i use a mix of ground chuck (or beef) and a mix of ground pork. grocery store sells it here, they call it boston burger. it's about a 70/30 beef/pork mix.

it's really good that way.

once again, good posts you guys!!! tomorrow night's burger night for me. tonight is chicken kabobs!!!

chop up raw bacon into lil pieces. Add it to the hamburger. make hamburger into patties.
Toss on the grill. **** YA **** YA

Thank God - some !@#$ing sanity in this thread.

The rest of you are making grilled meatloaf.

Kosher salt, coarsely ground black pepper, 80-20 beef - done.

Yes, the thumb-print in the middle is a must; nothing worse than baseball burgers.

High high high heat until until the flare-ups start, then I go ahead and drop the lid. Some guys will say never drop the lid and just use a spray bottle to keep the flares down but if you leave all your vents open (including the top), you get plenty of draft and don't 'steam' the burgers. One flip after 4 minutes; repeat the above process.

I've moved back to American as my cheese, while still on the grill of course.

A trick I absolutely love is cream cheese on the bottom. The cream cheese is an emulsifier that keeps the juice from running into the bottom bun and making it a soggy mess. Lot of folks use Mayo instead, but cream cheese is just richer and better.

And another tip - if you can't find tomatoes from a garden, look for campari tomatoes from the grocery store. Those are the only halfway decent grocery store tomatoes I can find anymore.

I've had variations of that burger which *ed- were (good grief)pretty good, but honestly, i'd rather have an all beef burger unless we're doing breakfast... or when you're talking about some kind of italian or middle eastern dish.

SAMUEL JACKSON KILLED TRAYVON, SAID HE'D KILL TEN MORE JUST LIKE HIM

Just like everything else to each his own. You can find better tasting BBQ than that which wins at the competition. There are no rules, if you like it, do it.

Personally I always cook burgers outside on the grill. I use 80/20 mix in a bit of Montreal Steak seasoning some crushed garlic a little worcestershire and lately stuffing them with some good Blue Cheese.

I doubt any of you chow hounds would complain and would be more than likely asking for 2nds.

Aww, i give...

This.

This. Right. Here

I really like using montreal instead of salt and pepper....and cheese (blue is also my choice for burgers)+ bacon with onion garnish

I agree with the 'keep it simple' theory....too many ingredients detracts from the core tastes......

Good beef doesnt really need Worcestershire , IMO, but like for ground turkey I do use it

Cruelty free with soy cheese.

Does that work? Does the bacon cook enough?

When working with 90/10 grass fed beef, that might add a nice injection of fat.

It's not the "emulsifier" that's keeping your bread from getting soggy. If that was the case you could create an emulsion from vinegar and oil and it'd keep the bread dry (it won't).

Little Ron's IGA can go a long way towards helping a guy seem like a grill master.

Ron's does have some good stuff.

I like to salt and pepper the burgers prior to making the patties. You also need to be very gentle when making the patties, I like mine to be closer to 1/2 lb than 1/3 lb.

Get the grill as hot as possible, just like with a steak getting the grill to 650 degrees or so will make the burger much better. Then cook it like a steak, I will put it on for just under 4 minutes, flip once and then shut down every vent and take them after another 4 minutes. Next you need to let the meat rest for 5-8 minutes before serving them.

Yeah, I didn't think that was the right word I just couldn't remember what the right word was.

It's a barrier. Cream cheese itself doesn't absorb into the bread and also doesn't let liquid pass freely through it. So it a) tastes good and b) keeps blood and juice out of your bun.

buy hamburger that is already shaped into a patty.

cook it.

eat it.

win.

I made burgers last night. 1 lb beef, some old bay, some kosher salt and ground pepper, dash of worsh sauce, mix it up patty it up, grill it up with some velveeta on top at the end, regular old cheap white fresh hamburger buns, little sliced vidalia onion and Arkansas tomato on top, dill pickle chips on the side. Made three great burgers, 1/3 lb ea. Corn on the cob and Guys BBQ tater chips, and some cole slaw.

What's not to love?

I've found the "loosely formed" burger to live up to its billing.

If one purchases burger that's already too packed, what then?

Re-grind?
Throw it at that Hellraiser guy?

You should try throwing a bun around that thing.. damn that really is good!

Don't regrind. When you start forming your burger it'll loosen up.

Also, if you're talking about the pre-formed patties, one shouldn't purchase pre-formed patties.

Don't buy those. Those are crap. They're too packed.

You should also think about seasoning it.

There are still IGA stores? I used to cut meat in one when I was just a lad.

There's a bunch of IGA stores in Western Missouri.

There's a couple IGA stores out in the country in central florida too. Best damn smoked ham hocks I can find anywhere.

at Bob's IGA

Do the Bob Bob

Yeaaahhh

<iframe width="420" height="315" src="//www.youtube.com/embed/kjw_pyQxqks" frameborder="0" allowfullscreen></iframe>

100% BEEF - 80/20
SALT.
PEPPER.
FLAME.

GO BACK TO RUSSIA, YOU COMMIE BASTARDS.

Having said that -

2-1 ratio ground beef to ground pork.
Salt, celery salt, gates spicy rub.
add an ounce of hot sauce.
Add black mole sauce.

Serve on french baguette, cut to size and pressed on flat top.

A-may-zing.

****ing bread snob. just use a 99 cent package of white burger buns, you fascist!

The wife and I did the same thing last night.

80/20 ground chuck, old bay, worcestershire, salt and pepper. We cooked them on a cast-iron skillet.

Mine had mustard, pickle and onion. She used mayo.

Damn, they were good!

I prefer the cheap buns. I don't make super thick burgers and hate having every bite by 75% bread.

Saloon Burgers

2 lbs. ground beef.
1/4 cup finely chopped sweet onion
1/4 cup chopped cilantro
1/4 cup butter, melted
1/4 cup Worcestershire sauce
2 medium jalapeno peppers, minced.
2 gloves garlic, minced
2 Tbsp. Tabasco sauce
1 Tbsp. steak seasoning

Just mix them all in a bowl and you can also add some extra toppings into this, such as chopped slices of cooked bacon, diced/chopped tomatoes, or just have it as a regular bacon strip cheeseburger. Also you can add or remove the ingredients for this to your liking. I don't buy the processed foods, as it's much better to get the veggies and cut them up. Quite a chore, I know, but it's very much worth it at the end, as it gives out much better flavor.

However, I strongly recommend that after you pack the burger, and it is ready to cook, to let both sides of the hamburger set for a while on a aluminum foil on your grill. Because of the moisture from the sauce, it causes the burger to fall apart into your grill. Once you are able to determine that it will hold it together, then you can place it off the foil and onto the grill.

80/20 Ground Beef

Mix 2 to 1 MB meat to your favorite pork sausage
Worcestershire sauce to taste, I use 6 tablespoons to 3lb of meat.
1 cup of KC Masterpiece BBQ Sauce of choice per 3lbs of meat ( too much will burn them )
1 Ex - large chopped onion
McCormicks HB seasoning
McCormicks Mesquite seasoning
Salt & Pepper

Mix all ingredients into a large bowl, carefully folding onions into the meat and making sure that the BBQ sauce and sausage gets folded together evenly. This takes about 5 minutes of effectively mix thoroughly to get an even quality taste.

Make patties to thickness desired,again hitting the tops with the McCormicks HB seasoning and put into the refrigerator for at least 2 hours, the longer, the better.

Take patties out, over slow to medium heat, let them slowly cook to desired temp or finished ( raw, medium, med. well or well done )

Serve with your favorite beer or soda, Bacon, Lettuce & Tomato & Cheese. Great with chips and /or baked beans.

I have never found anybody yet that did not like them if you like cooked onions in your burger.

Lots of meatloaf recipes up in this place...