hamburger

In the past I’ve made hamburgers using 80/20 beef (and, when I could get it, 75/25). I’ve had great success with my recipe and technique. My usual procedure is right out of the “great hamburger textbook”: handle the meat as little as possible, form relatively loose patties about 3/4" thick...

So it was me, the CEO and #2 for dinner tonight, got some 80/20 ready with some diced red onion, Kosher And Fresh Ground, and a few tablespoons of A-1 Steak Sauce Got some Polenta sliced, dressed with EVOO, Penzey's Spanish Style Smoked Paprika and fresh ground, topped with some thin sliced...

This morning woke up to a craigslist link from a friend to a random best of posting. Triggered me to think, "i wonder if there are any good performers for sale here, i could use one." 5 minutes later and a few phone calls I was on my way to pick up a great condition performer with gas start...

So in my never ending search for the perfect burger I heard short ribs offered up some really nice flavor. I think the ratio was about 1/2 sirloin, 1/4 chuck, and 1/4 short rib. Ground and seasoned with S&P Ground using the the coarse die on the grinder Made for some beautiful patties...

longing for summertime sunsets... but this one last Friday will have to do started Friday night's dinner with fresh Florida sweet corn and with the frigid temps in the air, a little warmth from rhum as the corn grills to a golden colour.... ...burgers are added to the Weber...

Good Friday evening folks...nothing special here. Just a basic burger cook in chilly North Carolina. Coldest cook of the year for me (to date)...apologies to all the hard core Northern grillers / smokers: It is actually going to get down to 15 tonight...but we aren't needing to keep our...

There truly isn't anything I prefer then a great burger so I'm always looking to bring mine to the next level but I like a simple burger. These ones turned out really great and the family and myself really enjoyed them. On a side note I bought some lump charcoal on sale that was store brand and...

First off Happy New Years guys n gals. Stayed at the Radisson in Kalamazoo, Mi. Last night for a treat with the wife...ate here pretty nice. Then I decided to shovel a path to the performer Just hamburgs with S n P and a big kielbasa. Formed patties with the press Then put on the Performer first...

Today, I felt like grilling on my NIB B-Code Go Anywhere. Finally, this grill finally got to fulfill it's purpose after 34 years of sitting in closets and garages. Only had this for a few months, Brian was kind enough to agent on this for me a few months ago. Built a nice little...

Santa came a little early at my house and brought a beautiful new 22 1/2 OTG in the awesome new crimson color(Roll Tide). This is to "replace" my trusty old unit that I got in 2000 which was my first grill. I had to order from Ace Hardware because that was the only place that carried them...

I've read this elsewhere, but was reminded of it today while reading Cook's Illustrated magazine Jan/Feb 2013 issue. When should you salt your beef or turkey burgers? Salt the meat before forming the patties? Form the patties, then salt the outside 30 minutes before grilling? Form the...