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Unread 2011-09-07, 04:48 PM   #26
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Salt, Pepper, Red Pepper Flakes. Keep it simple stupid. Sometimes a little A1 in it.
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Unread 2012-02-04, 11:01 AM   #27
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Originally Posted by sebaz View Post
Goober burgers are glorious. I've only done them once, and I used about a half pound of burger (one patty), but a fried egg on top (over-medium for a tad bit of runny), and put a scoop of cruchy natural peanut butter on top. Natty PB melts fantastically.
need to try this, supposedly (according to the italian chef on yahoo) an egg will take a sandwich to the next level.
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Unread 2012-02-04, 11:10 AM   #28
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2 lbs ground beef

4 cloves garlic

1 teaspoon dried basil leaves

4 tablespoons extra virgin olive oil.

2 1/2 teaspoons ground black pepper

2 teaspoon salt, probably sub on salt... a little salty to some.


Got this from a friend and tweak it a little everytime but damn they are delicious.
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Unread 2012-02-04, 11:18 AM   #29
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2 lbs ground beef

4 cloves garlic

1 teaspoon dried basil leaves

4 tablespoons extra virgin olive oil.

2 1/2 teaspoons ground black pepper

2 teaspoon salt, probably sub on salt... a little salty to some.


Got this from a friend and tweak it a little everytime but damn they are delicious.
going to try !
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Unread 2012-02-05, 03:58 PM   #30
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Ground beef or turkey, grilled onions, cheddar cheese, cottage bread.

I cook the onions (mix of red and white) in the same pan at the same time as the burger to add slight flavor to both.
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Unread 2012-02-16, 04:00 AM   #31
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2lbs 80/20
1/2 white onion minced
2 egg yokes
2 tbls worcestershire sauce
1/4 cup kc masterpiece
half stick of butter melted
2 tbls olive oil
make into patties and chill in refrigerator for 2 hrs
salt
pepper
maybe some Montreal grilling mates seasoning
cook in skillet, save the fat, slice other half of onion and saute if desired.

My other quicker, cheaper, faster recipe that I use a lot.
2 lbs 80/20
liberal squirt of ketchup
liberal squirt of guldens spicy brown mustard
salt and pepper
make into into patties and chill for about an hour. little bit of olive oil in the skillet and drop them in.
cheese on top. puddle of kc masterpiece on the plate and I dip and bite.

another one for goober burgers.
2lbs 80/20
salt and pepper
2 whole eggs
make into thinner than usual patties, chill for an hour
fry them up and press to keep them thin and squeeze out the extra fat.
slice of cheese on bottom bun. big dallop of jif creamy or crunchy on top bun

I don't like the unpredictable nature of open grill cooking. I like using a skillet in the kitchen or a flat top area of a propane grill. I don't like sticking or breaking apart but I'm sure any of that stuff can be done outside. the one with the bbq sauce tends to burn and smoke more than the others so cook at lower heat for longer.
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Unread 2012-02-16, 05:14 PM   #32
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This thread made me want some burgers again. I'll try and post up recipes/pictures.

Edit: Chiggy, read the bottom of your post. It tends to do that because of the sugars in the BBQ sauce. I'm sure you knew that, but if not there's a tip to help with recipes.
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Unread 2012-02-16, 05:43 PM   #33
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Organic, Grass-fed ground beef
diced red and white onion
feta or goat cheese crumbles
blue cheese crumbles
1 egg
garlic powder
black pepper
red pepper (powder or crushed)
just a bit of salt
fresh basil (don't go overboard with it, though)

mix it all up in a big bowl, and make thin, but wide patties.

I usually like provolone cheese slices on top.

nom nom nom nom
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Unread 2012-02-16, 11:08 PM   #34
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Holy thread revival Batman! Gonna have to get the grill out again. Wasn't hungry five minutes ago. New posts.....hungry now.
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Unread 2012-02-17, 03:35 AM   #35
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Quote:
Originally Posted by Ludeatic View Post
This thread made me want some burgers again. I'll try and post up recipes/pictures.

Edit: Chiggy, read the bottom of your post. It tends to do that because of the sugars in the BBQ sauce. I'm sure you knew that, but if not there's a tip to help with recipes.
ya I was just letting people know that the tend so smoke and burn with too much bbq sauce but didn't want to get all scientific about bit lol. Yes the more sugar you add the more it tends to caramelize and possibly burn. does make for a nice crust if it's cooked right though.
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Unread 2012-03-13, 06:07 AM   #36
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Im grillin burgers this afternoon since its supposed to be 81 and all. Can't decide who's recipe I'm going to use, lol.
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Unread 2013-04-05, 08:30 AM   #37
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Just picked up a Weber Genesis E-310 and I am going to go down the list and try these out. I am so excited to grill!!!
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Unread 2013-04-05, 12:25 PM   #38
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I should have stayed out of this thread...hungry...contest prep time lol.
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