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Tell me your ultimate burger patty recipe

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  • #16
    Squirrel...you prolly won’t see her here any more..sigh... is a high end cater lady. She grinds short rib/beef plate...

    Welcome to Smoked Meat!
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    • #17
      Man that sounds good, I agree totally it is no use putting together an awesome patty and then serving it on a crappy bun

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      • #18
        Short rib now that sounds sweet

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        • #19
          Tell me your ultimate burger patty recipe

          Here was one my kid and I had recently. Was fantastic! Bennett's in Ocean Shores, WA! 1/3 lb patty, and all the good stuff. He finished his, I didn't

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          • #20
            Brisket, short rib and chuck. That's the combo spices are whatever you like, I try to keep it simple myself. Personally I like to make them very thin and stack them.

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            • #21
              Originally posted by barleypop View Post
              Brisket, short rib and chuck. That's the combo spices are whatever you like, I try to keep it simple myself. Personally I like to make them very thin and stack them.
              Yeah, I have heard that combo is delicious!

              Do you grill or fry them?
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              • #22
                to the show...
                I made up a couple burgers last night. I usually take aboot a half pound of 80/20 & hit it with garlic powder, S&P, a dash or two of soy sauce & the same of worshy & then add some Tony Chachere's. Mix it all together & I'll then form up four kinda thin patties, throw some jalapeño slices on two & sandwich the other two on top to form two nice thick burgers. Throw 'em on the grill & top them with a slab-o-cheese & there you go...
                .

                Not to mention the occasional campfire

                My --->
                Paul

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                • #23
                  80/20 ground chuck mixed with ground pork butt. 3 to 1 ratio. Use whatever spices and cheese you like. Also, a good toasted bun.
                  Jim

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                  • #24
                    Originally posted by Fishawn View Post
                    Yeah, I have heard that combo is delicious!

                    Do you grill or fry them?
                    On the grill! Smoked are awesome also.

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                    • #25
                      Originally posted by BYBBQ View Post
                      80/20 ground chuck mixed with ground pork butt. 3 to 1 ratio. Use whatever spices and cheese you like. Also, a good toasted bun.
                      Yum, I like chorizo seasoning if I mix in pork.

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                      • #26
                        We eat our favorite all the time:

                        25% 80/20 Beef
                        25% Pork from Pork Butt
                        50% Venison


                        Bear
                        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                        Mom & 4 Cub litter---Potter County, PA:

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                        • #27
                          Aight, I was short on time to get to the VA for the daily visit earlier. Just wanted ya ta have some kind of answer.
                          When I do - 1/4 brisket. 1/4 short rib, 1/4 chuckie, 1/4 pook butt. If'n the fat looks thin I add brisket fat trimins. That just the basics, the rest is unlimited! Really like the stuffed bugers, sometimes double stuffed!
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                          • #28
                            I always laugh at adding short ribs to the burger. Don't those expensive bone chips hurt your teeth? Is the gristle used for floss?

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                            • #29
                              Home ground fatty chuck - one grind - all gristle removed.

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                              • #30
                                Originally posted by 206 View Post
                                I always laugh at adding short ribs to the burger. Don't those expensive bone chips hurt your teeth? Is the gristle used for floss?
                                You are deprived if not familiar with short rib meat. .. ... ...... .. ....
                                Mark
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                                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                                Smoked-Meat Certified Sausage Head!

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