Boars burgers!

[Boar]

nother nice night for grilling!

[lovebigbluegills]

Those look good buddy!!!

[smurfy]

Suppose there ground up backstrap too! that katchup on them?

Looks good buddy!

Edited February 11, 2016 by smurfy

[reinhard1]

One of my favorite meals.  Looks tasty!!  We grill all year long in Minnesota.  good luck.

[LindellProStaf]

Hard to beat a good burger on the grill.  Rates right up there with a steak to me.  Especially with onion, tomato, lettuce...   AND yes ketchup....

[RebelSS]

The Minnesota staple...Burgers!!! Sure looks tasty.....especially without being ruined by ketchup! Au natural!  Gotta keep those grills and smokers going thru the winter! 

Edited February 11, 2016 by RebelSS

[ThunderLund78]

Nice work, Boar,

I like to think I'm pretty good at cooking/grilling - but Burgers are my nemesis - at least really good ones. I can make OK ones, but it seems that even when they're done a perfect medium rare (at least for my taste) that they're still just a little too dry and/or flavorless.  I use 80/20 ground chuck and it still just doesn't quite work out how I want it.  I've tried everything from plain meat to different seasonings mixed in, I just cant get a patty anywhere close to the bar/grill down the street. (I got a good burger joint in my neighborhood and in talking to a few people in-the-know - it's just a plain ground chuck patty - maybe a little salt during cooking)

The only exception to this is my homemade mix of ground bacon and venison (50/50) with jalepenos. I do knock that out of the park.  But sometimes you just want a good all-beef patty I can't seem to hit the mark.

[Mid-Lake Rock]

Thunder - little trick I learned a few years back.  Add 1/2 cup (or less) of mayo to two pounds of 80/20.  The burgers won't taste like mayo, but they will be very juicy with a fatty/rich flavor.   

[Boar]

alls i do for burgers and my chicken, chicken is skinless breasts. i cook on high for.wverything, turning ever 4-5 min. and put sause on at.each turn. i poke with a.fork. when juices are clear its.done. if no juices. over done. checken is the same but itf u first get creamy gelitan looking juice. its not done.

[DonBo]

1 hour ago, ThunderLund78 said:

I like to think I'm pretty good at cooking/grilling - but Burgers are my nemesis - at least really good ones. I can make OK ones, but it seems that even when they're done a perfect medium rare (at least for my taste) that they're still just a little too dry and/or flavorless.  I use 80/20 ground chuck and it still just doesn't quite work out how I want it.

Try brushing Worcestershire on them. The bar down the street does this and they are amazing.

[Boar]

one thing to never do is push down with spatula. squishes out all the juices.

[leechlake]

and let the meat meld.

 

[bobberineyes]

1 hour ago, Mid-Lake Rock said:

Thunder - little trick I learned a few years back.  Add 1/2 cup (or less) of mayo to two pounds of 80/20.  The burgers won't taste like mayo, but they will be very juicy with a fatty/rich flavor.   

Say I haven't tried that one yet. My daughter of all people could eat burgers every night of the week if she could. She's pretty picky about her burgers ,they have to be juicy . Any kind of mix works, hienz 57, A1, and some other marinades.  It seams on the weber  if I turn em 180 on each side not quite 2 minutes they turn out pretty juicy. .

[Boar]

nuthin against adding stuff to burger like mentioed, but once yu do, the it seems u need an binder or the meat isnt pliable and falls aprt on grill. orto.combate this.an egg or bread crums are added. then its meat loaf. im serious about my burgers, and its just monitori g the juice flow,, i dimple them too. 

oh and my brother adds peanutbutter for the same mayo effect. they are good.

[smurfy]

6 minutes ago, Boar said:

nuthin against adding stuff to burger like mentioed, but once yu do, the it seems u need an binder or the meat isnt pliable and falls aprt on grill. orto.combate this.an egg or bread crums are added. then its meat loaf. im serious about my burgers, and its just monitori g the juice flow,, i dimple them too. 

oh and my brother adds peanutbutter for the same mayo effect. they are good.

ewe!!!!!! theres more of you????????????

[RebelSS]

You HAVE to add a bit or Worcestershire and minced onions to the patty when ya make them....ya just HAVE to!! And never use that super lean 90% chuck...ya need juice, baby, juice! There's some sort of burger law that says so!!!  

Edited February 11, 2016 by RebelSS

[Boar]

7 minutes ago, smurfy said:

ewe!!!!!! theres more of you????????????

yes smurf and u dont wanna meet him. hes a government man. FAA. just dont crash a plane. 

[bobberineyes]

Your right boar, never squish em down and always dimple em. Chuck the cheese on as soon as you flip em, you wait and they're over done..

[Mid-Lake Rock]

47 minutes ago, Boar said:

nuthin against adding stuff to burger like mentioed, but once yu do, the it seems u need an binder or the meat isnt pliable and falls aprt on grill. orto.combate this.an egg or bread crums are added. then its meat loaf. im serious about my burgers, and its just monitori g the juice flow,, i dimple them too. 

oh and my brother adds peanutbutter for the same mayo effect. they are good.

Boar - I usually do my burgers basic.  Maybe a splash of Worcestershire and some salt and pepper.  I found the mayo tip in an add for Hellman's mayo.  It doesn't add much flavor, but man are they juicy. 

40 minutes ago, RebelSS said:

You HAVE to add a bit or Worcestershire and minced onions to the patty when ya make them....ya just HAVE to!! And never use that super lean 90% chuck...ya need juice, baby, juice! There's some sort of burger law that says so!!!  

Reb - Google "best ever onion burgers".  It is a recipe from Hellman's.  They are dang good, but I prefer my burger more "naked".  I want toppings - various cheeses, pickles, onions, fresh tomatoes, bacon and peanut butter.  

[Boar]

mine are basic i just like adding the bbq sauce as it cooks, the the califonia style, but gonna start adding and egg and ham slice, with htousand ilse dressing with french fried oniins......man im hunagry LBBG slipped me some smoked cheese, OMG!!!! in a burg> an old stand by burger recipei is adding lipton onion soup mix 

[ThunderLund78]

4 hours ago, Mid-Lake Rock said:

Thunder - little trick I learned a few years back.  Add 1/2 cup (or less) of mayo to two pounds of 80/20.  The burgers won't taste like mayo, but they will be very juicy with a fatty/rich flavor.   

Thanks!  Will try!!!

[reinhard1]

I like the mayo idea!!  I use only 80/20 for burgers myself.  The beer can burger is my favorite. I will add that there are a lot of times that I am happy with just a plain burger with cheese on a bun.   good luck.

Edited February 12, 2016 by reinhard1

[leechlake]

I tried the mayo tonight and it does get a bit loose on the grill.  Good flavor though.  I turned the grill off fyi.

[smurfy]

3 hours ago, RebelSS said:

You HAVE to add a bit or Worcestershire and minced onions to the patty when ya make them....ya just HAVE to!! And never use that super lean 90% chuck...ya need juice, baby, juice! There's some sort of burger law that says so!!!  

I gotta try that..........but no fake onions. the real deal!!!!!!!!

25 minutes ago, reinhard1 said:

I like the mayo idea!!  I use only 80/20 for burgers myself.  The beer can burger is my favorite. I will add that there are a lot of times that I am happy with just a plain burger with cheese on a bun.   good luck.

this is from the old days when everything was stretched. I still like adding an egg, oatmeal and onions to burger, then grilling it. top with pepper jack cheese!!!!!!!!!

[reinhard1]

Ya Smurf,  I can remember back in the day that I never had a burger my mom made that didn't have breadcrumbs and onions in it.  I loved them.  Probably threw an egg or two in there also.  We never went hungry and were dirt poor.  good luck.