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Homeade burger recipes

Discussion in 'Anything goes' started by JackReacher, Aug 3, 2008.

  1. JackReacher

    JackReacher Well-Known Member

    I know there's plenty of burger threads on this board, but most are about restaurant burgers.

    This is a thread where you can share your homeade recipes. I posed the question on my facebook page and have had a couple good responses, so I figured I'd bring it here to the masses.

    So....how do you build a better burger on your home grill?
  2. 1. Make 'em at least 6 ounces
    2. Use the 80 percent - no need for super-lean shit. It's a burger, damnit!
    3. Get the coals hot as can be or turn up the gas to incenerator.
    5. Add cheese at the very end, either after you've closed the vents or turned off the gas.
    6. DON'T MASH 'EM!!
    7. A little Honey Brown beer doesn't hurt
    8. Then you can drink the rest.
    9. Make sure you have whiskey on hand.
  3. Angola!

    Angola! Guest

    paging arnoldbabar.
  4. i agree with angola!. arnold's burgers were not only monstorous, but delicious. i couldn't even finish it.
  5. Ben_Hecht

    Ben_Hecht Active Member

    Throw a little chunk pineapple into the mix.

  6. KG

    KG Active Member

    I drench mine with Worcestershire and then sprinkle Lowery's seasoned salt on it, grill it, then add a slice of cheese.
  7. Flash

    Flash Guest

    I'm going to catch hell from my sisterhood for this, but I don't grill. It's a man's job.
  8. Hustle

    Hustle Guest

    Try adding a little Ranch rub before you put them on the grill - makes for an interesting (and very good) burger.

    2 tsp sweet paprika
    2 tsp dried thyme
    1-1.5 tsp salt
    1 tsp garlic powder
    1 tsp onion powder
    .5 tsp ground black pepper
    .5 tsp ground red pepper
    .5 tsp ground white pepper
  9. Highway 101

    Highway 101 Active Member

    So many jokes... each of which would have Flash, SC, Sxy, Cadet and the other ladies hunt me down and cut off my balls. So I won't.

    Big burgers, a little salt, a little pepper and none of that Dale's or anything.
  10. Football_Bat

    Football_Bat Well-Known Member

  11. OTD

    OTD Active Member

    This is the most important part. 90 percent or higher is too lean for grilling. Your burgers will come out much drier with low-fat meat.
  12. Moderator1

    Moderator1 Moderator Staff Member

    I like limeade.
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