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JackThe Ripper · 07-17-2008, 05:52 PM

Ok,

So, I can grill one helluva hamburger. Every time i grill burgers people are shocked and tell me it is damn near the best burger they have ever eaten. So i figure what the hell, ill give you all the recipe to my badass burgers.

for 4 burgers.

Ingredients,

1 onion.
1.5lbs 80/20 ground chuck (80/20 chuck is best for burgers, nice and juicy)
Monteral Steak Seasoning
Worcestershire sauce
Blue Cheese salad dressing, (can be substituted with Ranch)
Butter (or parkay or margerin, i preffer butter though)
Pepper

Step 1 , get the grill going.

Step 2, the Onion.
Take the onion, slice through it sideways to make a bunch of rings. Take the inermost cores of the rings and chop them small, about 1/4inch cubes but not much smaller. You want about 1/3 cup of onions chipped this way. Put this aside.

Take the rest of the onion rings and put it on a sheet of aluminum foil, put in some pepper, a spoon scoop of butter and a dribble of olive oil, and a pinch of salt. Wrap this up in the foil, Put it on the grill.

Step 3, the burgers
In a big bowl,. put in the 1.5lbs chuck.
Add in the chopped onions
Put in around 2 tablespoons of Worcestershire sauce,
at least a full tablespoon of Montreal Steak Seasoning.
maybe 1-1.5 tablespoons of Blue Cheese salad dressing.

I really dont measure this stuff at all, if the salad dressing seems like it might have been a little too much then that is how it should look. But that is my best guestimate of how much i put in.

Mix this all together nice and good.

Get some wax paper and ball up 1/4th of the meat at a time and put them on thw wax paper, get another piece of wax paper and put it on top and with a rolling pin flatten the beef out until it is about 6 inches across and about 1 inch thick. Doing it this way will make it pretty uniform. The 80/20 chuck will shrink and ball up a bit when it is on the grill, so if you dont flatten them out enough they will come out looking like balls. Doing it this way ensures nice thick 4.5-5inch across burgers.

after the onions have gooked on the grill on low heat for approcc 10 minutes it is time to add the burgers.

Cook them with the Grill lid UP untill they are ice and cooked on the bottom. This is where grill experience really has to come into play

DO NOT FLATTEN THEM ON THE GRILL WITH THE SPATCHULA FOR THE LOVE OF GOD, THAT IS THE FASTEST WAY TO GERT A DRY BURGER I know it looks cool seeing all the flames and stuff, but DONT DO IT.

once the bottom is done, flip them over and THEN close the lid, let them cook that way untill they are the level of "Doneness" you preffer. I reccommend little to no pink with this recipe.

once they look to the level you want them at, put on a slice of cheese and close the lid and cook for 1 min, then pull off.

Put burger on giant sized bun (5inh buns) and top with the grilled onions and your favotire toppings.

i HIGHLY reccomment getting some onion ring batter, and making up some onion rings for the side, to get them nice and coated be sure to only mix up half the onion ring batter, rip the onions rings in the batter then cover them in dry mix, then put them in the skillet with 1/4 inch of veggie oil.

then once the burgers are done you can put the burger on the bun, put an onion ring on the burger, and put the grilled onions in the middle of the onion ring, then your favorite condiments.

I know there are a lot of great burger recipes out there, but now you know one that can easily hang with the best.

Good luck and happy grilling!!!!!!!!!!!!!!!!

PureStang · 07-17-2008, 06:01 PM

that is damn near wat i make minus the blue cheese salad dressing.

JackThe Ripper · 07-17-2008, 06:05 PM

Quote:

Originally Posted by PureStang

that is damn near wat i make minus the blue cheese salad dressing.

Right on!

Yeah, try the blue cheese man. It just adds that something extra.

Man i love grilling..

all i have had for the past several years is a little weber grill. Those things kick ass. Ive been wanting a gas grill for the convenience of being able to cook a single hot dog but couldnt afford it.

a couple weeks ago one of the houses on my street had this nasty beat up old grill with a "Free working gas grill" sign on it sitting on thier sidewalk.... So i snatched it up and spend the day tightening all the bolts and cleaning the hell out of it. When i was done it looked almost brand new with exeption of the faded wood panels. Its Char-Broil brand too, pretty decent grill.... filled up one of my old propane tanks and got some ceramic briquettes for heat distribution, turned it on, clicked it once and it fired right up!

PureStang · 07-17-2008, 07:03 PM

nice, i prefer a charcoal grille over the propane, though we have both. i cook a single hot dog in a frying pan. lol

i also use hickory charcoals or regular charcoals and hickory chips. give it that extra smokeyness.

Must See · 07-17-2008, 07:12 PM

you ever add crumbled up crackers to the burgers? it helps hold the burger together that way you can get them nice and big

Dave04Mustang · 07-17-2008, 07:52 PM

sounds good, I've actually had something similar to that. However, I've never had it with the salad dressing. I'll have to try that one of these days. Absolutely love to grill outside. We have a gas grille at the new house thats still being built it will be real nice never having to worry about the propane tank running out

TUFF 4.6 · 07-17-2008, 07:55 PM

Damn that does sound good!

Lazerred6 · 07-17-2008, 08:00 PM

Copy..... Paste...... Save thx

any more wisdom you care to share I love grilling recipes

foncarelli · 07-17-2008, 09:35 PM

anybody want my recipe for bbq'd chiterlings

TUFF 4.6 · 07-18-2008, 08:21 AM

^^^^^^
Do you have to boil the PISS out off of them first ??????????

Codiddy · 07-18-2008, 08:52 AM

Quote:

Originally Posted by Must See

you ever add crumbled up crackers to the burgers? it helps hold the burger together that way you can get them nice and big

I've heard of that but the guy who showed me used crumbled up BBQ potato chips, instead of crackers

lanmas23 · 07-19-2008, 10:20 AM

i'm giving this a shot tonight. wish me luck!

mustangvsix · 07-19-2008, 11:56 AM

heck yes, I make some burgers very similar to those. A little thing my mom does, is she mixes up the ground beef you know with all the good seasonings and what not, but then does a 1/4''+ thick patty or so, then does a pile of blue cheese crumbles, then another patty on top, so you sandwich in the cheese, between the patties, being sure to seal off the edges so the cheese doesn't escape, those are awesome burgers!

oh and when I see people smashing any of there meats on the grill it makes me cringe inside, seeing all that wonderful flavoring going away!!

macs03GT · 07-19-2008, 07:10 PM

Quote:

Originally Posted by foncarelli

anybody want my recipe for bbq'd chiterlings

wait wait wait...you bbq them?!?!? All i've ever had was my grandma boiling the hell out of them and then putting hot sauce all over them!! I didn't know you could Q em!!!!

JackThe Ripper · 07-20-2008, 01:07 PM

Quote:

Originally Posted by lanmas23

i'm giving this a shot tonight. wish me luck!

How did it turn out?

lanmas23 · 07-21-2008, 03:34 AM

i was a little drunk while doing some grilling. they tasted good! i just hope i made them right lol. either way it came out good. but the two of my friends that were with me were being wimps and said they wouldn't try it because of the bleu cheese. i'll definitely keep it in mind next time i plan on making burgers. only problem was it was my first time not buying frozen patties so some of them kind of fell apart.

Flynnster · 09-28-2008, 12:12 PM

I'm trying this tonight. I will let you know how it goes.

Lazerred6 · 02-03-2009, 11:05 AM

I'm sorry to dig up such an old thread but these are really good thanks for the recepie jack

they go amazing with home made beer battered onion rings

JackThe Ripper · 02-03-2009, 01:58 PM

Quote:

Originally Posted by Lazerred6

I'm sorry to dig up such an old thread but these are really good thanks for the recepie jack

they go amazing with home made beer battered onion rings

Hell yeah buddy!

rebelyell · 02-03-2009, 10:36 PM

My next cooking utinsel is gonna be a meat grinder. You just can't be sure of most ground beef in stores these days, so you usually have to cook them to death.

I'll be grinding some prime rib eyes, and adding some sirlion and some chuck to taste. Should end up with a nice ratio of fat vs lean and if you want it medium rare or anything you want have to worry about getting the squirts..

Another trick to great taste in burgers is high heat to get that carmalization. Just don't cook them to death and you'll be rewarded with great taste with minimal condiments..

Leonide · 02-03-2009, 11:16 PM

6inches wide, inch thick? dear GOD that is a HUGE ass burger. sounds awesomely good though. i ought to try that.

Lazerred6 · 02-04-2009, 11:39 AM

when grilling at home I alwasys use kaiser rolls it really is the only way to go

and they are big enough for a full size burger

JackThe Ripper · 02-04-2009, 04:21 PM

Quote:

Originally Posted by Leonide

6inches wide, inch thick? dear GOD that is a HUGE ass burger. sounds awesomely good though. i ought to try that.

Lol, with 80/20 chuck they normally cook to be about 4 - 4.5 inches across and a little over an inch thick. just big enough to slightly reach past the edge of the bun.

Perfect!

Stephen4036 · 02-04-2009, 04:22 PM

lol how did i miss this hahaha

Steeda97 · 02-05-2009, 03:25 AM

I just tried it last night and i woke up with explosive diarrhea.

j/k! i can't cook worth a shit so i'm not even going to attempt this. ha.

mustangV6_04 · 02-05-2009, 06:15 AM

i'm gonna try these tomarrow night man

the only recipe i have is one badass one for ribs

rebelyell · 02-05-2009, 11:53 PM

We should have a recipe/ cooking section in this forum. I've been cooking for a long time and I've tried many different ways to make my food taste better than the rest. I'm not a Chef by any means, But I can usually make my family and friends clean their plates after a good ole BBQ / grillin/ cookout.. I'm sure all of us has something to share, about making a great dish. Even if it's just making a good ole pot of stew..

mustangV6_04 · 02-06-2009, 05:29 AM

the best way I've found to make ribs is to put them in the oven and simmer them in apple juice then throw them on the grill hmmmmm

Ghostalker · 02-06-2009, 08:23 AM

I attend JWU providence, which is a Culinary school by reputation but I attend for Restaurant/Hospitality Management, so I have taken several courses in the culinary arts as part of my major... I enjoy cooking and have so many recipes in my head... 0 on paper though lol

mustangV6_04 · 02-06-2009, 12:24 PM

well give them to us