burgers on steroids

[McGurk]

Saw this and immediately thought of you guys:

[reinhard1]

man you have to eat that thing like a corn on a cob. LOL! great picture. good luck.

[SkunkedAgain]

Meat-on-the-cob-burgers! I've got to make some!! Genius!!!

[reinhard1]

KICKED-UP KETCHUP

something to bring your ketchup alive with flavor:

1 tbs. canola oil

1 small yellow onion, quartered and thinly sliced crosswise

1 tbs. cider vinegar

1/2 cup ketchup

1/4 tsp. crushed red pepper flakes

1/4 tsp. ancho chille powder

1/4 tsp. ground cumin

pinch of ground cinnamon,cloves and black pepper

heat the oil in a medium saucepan over medium low heat. add the onion and cook, stirring occasionally, until browned and very soft, 15 to 20 minutes. add the vinegar and scrape up any browned bits from the bottom of the pan. stir in the ketchup, red pepper flakes, chile powder, cumin, cinnamon, cloves, several grinds of plack pepper and 1/4 cup water. simmer for 5 minutes to thicken slightly. makes about3/4 of a cup. good luck.

[RebelSS]

Ultra-Blue Bleu Cheese Burgers

2 lbs. ground beef

1/4 cup chopped onion

3 Tbsp. Tabasco sauce

1 Tbsp. Worcestershire sauce

2 Tbsp. Honey

1/Tbsp Garlic Powder

1 tap. crushed red pepper flakes

1 tsp. black pepper

1 tsp seasoned salt

6-8 oz bleu cheese, cut into 6 pieces

Roasted red peppers, cut into 1/2" strips

6 sesame hamburger buns, buttered and toasted

6 grilled portabella mushrooms, kept warm

Preheat grill to medium high. Grill oil brushed portabellas and peppers; set aside. Combine ground beef, worcestershire sauce, onion, Tabasco, honey, garlic, seasoned salt, red pepper flakes, and black pepper in large bowl, mix well.

Divide into 6 patties around pieces of bleu cheese. Grill 8-10 minutes; turning once.

Place burgers on bun and top with pepper strips and portabellas.

[McGurk]

Hey Reb, are you talking juicy lucy style patties? I have been playing around with them a few times with different cheeses, and am at the same 6) 1/3 lb patties from 2 lbs of beef as you. I divide it up into 12 balls, and flatten 2) at a time out next to each other on 8"x16"(+/-) pieces of wax paper. Get them flat and uniform in size, place cheese/fillings onto one patty, and fold the other patty on top using the wax paper. Then gently pinch the edges together with the wax paper still in place on the outside. Flip and repeat pinching to seal it up.

I then put the 6) finished 1/3 lb patties, still in their wax paper blankets, into the fridge for a bit to let them cool off and set up before grilling. Also, take your time when grilling these as they will take a bit more time than a typical burger. I like to sear them over hot coals for a few minutes, and then move to a cooler spot on the grill for a few more minutes before flipping. That will also let your rack get hot for better sear marks on the flip. If they seem to be getting round like a bubble, after you flip it you can poke a hole in the top center of the patty to release some pressure. As with any grilled meat, let them rest for 5 or so minutes under tight tin foil before serving.

[RebelSS]

Yup, That I be, McGurk!!!! I do just about the same thing you do (good advice, by the way) and I use 85/15 fat content. That seems to work best. I use my old, old, Tupperware patty maker (remember those...with the storage "cups" for the patties?) then the wax paper thing, into the 'fridge... When I get the dreaded "bubble", I too, remove from heat and use a toothpick for one hole. One of my favorite is my my two cheese burger..I take a thin slice of onion and sandwich it between a piece of sharp cheddar and swiss, then sandwich these between two seasoned and peppered patties.Couple o' dill pickles slices and a 'mato on top....oh YUM!

[reinhard1]

very helpfull tips on the "jucy lucy" from you guys. there is a method to it with the sealing and the "bubble". everyone has their favorite ingrediants so if anyone else has some of their own ideas or methods let's hear them. good luck.

[pureinsanity]

Saw this and immediately thought of you guys:

This could be a hit at the state fair! Put it on a stick. dip it in breading and deepfry!!!

[pureinsanity]

I like to make two patties I then put a pork burger inside my beef burger. mmmmmmmmmmm

[McGurk]

From Parks n' Rec on NBC:

Chris: "Ron, have you ever tried a turkey burger?"

Ron: "Is that a fried turkey leg inside a grilled hamburger? If so, yes. Delicious."

[reinhard1]

i thought at first it was a joke, but it surely wasn't. turkey inside, pork pattie inside, or how about a hot spicy pattie [like my venison hot italian sausage] inside. haven't tried any of these but why not? now you guy's have got me thinking next time i make italian sausage. one pattie of italian with mozzarella and shrooms inside with pepper jack melted on top and all the fixings in a large grilled bun. good luck.

[RebelSS]

So...if McGurk invented a burger with BEEF & TURKEY, special sauce, lettuce, cheese....would it be called a McBurkey?!

[reinhard1]

LOL!!! well i would when friends come over to chow down on it. it is an interesting combination of flavors. that's what a juicy lucy is all about. but with a piece of turkey in the middle maby it would be more of a stuffed burger since you dont have all the goodness squirt all over your face like biting into a juicy lucy. good luck.

[RebelSS]

Since all I've thought about all week long are burgers, thanks to this thread, wanted some kinda cool, easy salad (it's 93 here) to go with the juicy lucy's I'm making tonite.

Came up with this one ten or so years ago. You may want to cut down on the dill a bit, but I love the stuff.

'Cukes in Sauce

2 large cucumbers, peeled and sliced very thin

1 cup miracle whip

1 cup sour cream

1 tsp dill weed

1 tsp salt

2 Tbsp sugar

1/2 tsp onion powder

6 Tbsp white vinegar

1/2 small onion, thin sliced in half-rings (optional)

Mix all ingredients except 'cukes together; pour over 'cukes in a bowl and fold well to cover cukes evenly. Refrigerate at least 8 hours.

[reinhard1]

rebel, i love cukes and i got them growing in the garden basicly for a Korean side dish called Kimchi. hot baby hot and so good. but your reciepe will be part of them and also in the near future [store bought]. the Korean Kimchi is made from pickle size cukes. thanks for the refreshing reciepe. good luck.

[RebelSS]

rh1: My uncle was in the army and was in charge of the US Commissaries in Korea during the Korean war.

He finally returned stateside in '63 with a Korean wife, my Aunt Kim, and opened up a restaurant, at which I worked all through high school in the 70's. Boy, could Aunt Kim make kimchi!! Those little pockets of Korean horseradish...wow!!! I learned to love the stuff.

Sorry to say they're both gone now, but it lives on in what my uncle taught me.

I'm sure you'll love the cukes....let me know!

[reinhard1]

i'm sory for the loss of your uncle and aunt. what a wonderfull story however with the resturant and your experience there. i'm assuming you know how to make kimchi but if not let me know and i can give you the reciepe. not everyone makes it the same. kind of like myself and rouladen. some add minced pickles some dont. but it's all good. i tend to like my kimchi fresh. i remember when i was in Korea i would walk through the villigas and you could smell the stuff they called winter kimchi. they would have it in large containers and some they buried under ground to preserve it through the winter until the next crop. i'm sure things are a lot more modern now and have fresh produce to purchase just like here.

so i'm sure you know what Kalbie is also. i have always said that once someone eats the thin sliced short ribs in Korean marinade for Kalbie they will crave for those short ribs forever. good luck.

[RebelSS]

Believe it or not, I don't know how to make kimchi. The place my uncle opened...Rochester's first Mexican restaurant!!!! That's what I learned how to cook....and it's still my favorite food, all southwestern style. Love to see your recipe for kimchi, rh. Thanks!!!

[RebelSS]

Came up with this yesterday while experimenting in the "laboratory"...they were great.

No-name(yet) burgers

1 lb. 85% lean ground chuck

3-4 green top onions, diced

1 Tbsp A-1 Bold and spicy steak sauce

1 Tbsp cocktail sauce

1 tsp worcestershire sauce

1/4 tsp garlic powder

1/2 tsp seasoned salt

cracked black pepper; to taste

shredded sharp cheddar

Shredded mozzarella

Mix all ingredients into meat except cheese. Do not overwork meat. Form into 4 thin patties;

making a slight depression in center of two patties. Put small mound of mixed cheeses in center of patties, put other patties on top, sealing edges well. Cover with cracked black pepper to taste. Grill as usual.

[rushing]

Unless I missed it I saw very little mention of BACON! Not as a topping but grind it in with your chuck!

Braut burgers are delicious so is a 50/50 turkey/pork. Back when there used to be fishable shoreline along the Minnesota river, we used to do alot of burger cookin over a small campfire. Hopes for the river to go down and stay there.

[RebelSS]

I think bacon is just a given, at least at my table. Just as I don't list pickles, onions, tomatoes, bbq sauce, ketchup, mustard or lettuce, these are always available on a relish platter alongside of bacon strips (I used smoked maple bacon last night on a bbq cheese burger) to be put on top of my burgers.

[reinhard1]

i got this reciepi from one of the moderators of HSO who has a Korean neighbor and was kind enough to share it. i also have another one i have to dig up. but here is the cucumber kimchi one:

5 small pickling cucumbers

2 tablespoons salt

2 cups water

1 pound chinese turnips, some julienned and some cut into slices

1/4 cup julienned carrot

2 cloves garlic, minced

2 scallions, julienned

3 hot red peppers, seeded and minced

1 teaspoon minced fresh ginger

1 teaspoon sugar

1 teaspoon salt

3/4 teaspoon cayenne pepper

1 cup chicken stock

make 3 deep slashes of equal size along the lingth of the cucumbers. make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole. dissolve the 2 tablespoons of salt in the water. soak the cucumbers for 2 hours to soften so they wont crack when they get stuffed. for the stuffing, combine the remaining ingredients except for the chicken stock and mix well. squeeze as much water as possible out of the cucumbers. stuff the turnip mixture tightly into the cuts. place the cucumbers in a jar with the remaining stuffing and let sit for 3 hours. pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. refrigerate and serve with rice or as a side dish with your favorite oriental meal. also i have used these pickles and the kimchi made from chinese cabbage [almost the same reciepe] on top of any burger i make. good luck.

[reinhard1]

Yummy!!!!good luck.

[RebelSS]

Thanks, rh. I'll have to try that one. The ones my aunt made were rolled in cabbage leaves...

Where the heck do you find a chinese turnip?