Tell me your ultimate burger patty recipe

[barleypop]

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?

Must not have a doggie!

[scubadoo97]

First and foremost nothing but meat.

Chuck is a standard but short rib and brisket are excellent add ins.

A brisket and short rib mix will make a darn good burger if you want to splurge

[HawgHeaven]

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!

Yeah. Sad. Very sad. Miss her lots...

[Fishbum]

Made some 50/50 burgers a while back, fresh ground chuck and thick sliced bacon passed through the grinder. I did more like 75/25 beef and bacon and a light dusting of seasoning. Them sob's popped with that bacon up in there. Tommorrow going to try some umami burgers following this recipe.
2 lbs Ground Beef
1 1/2 Tablespoons Fish Sauce (for more daring, savory depth, use 2 tablespoons)
2 cloves Garlic, crushed or fine mince
1 teaspoon Sugar
1/2 teaspoon fresh ground Black Pepper
Can't wait to try that chit.


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[AJ]

I really liked a mixture of chuck, sirloin, short ribs, and bacon ends, to make my burgers. I just finished my last package so it is time to make some more for sure. It's only 100 days until my elk hunt so I have to make room in the freezer.

[strength_and_power]

A friend gave me some ground beefalo he butchered. Looks like it is burgers for the 4th


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[Bearcarver]

I really liked a mixture of chuck, sirloin, short ribs, and bacon ends, to make my burgers. I just finished my last package so it is time to make some more for sure. It's only 100 days until my elk hunt so I have to make room in the freezer.

You can always store some Elk in my Freezer!!

Just Sayin',

Bear

[shepherd]

Tell me your ultimate burger patty recipe

Hello All,

My first post here. But I wanted to share with you my burger recipe.

I buy ground beef from the store either by the log, or pre-made patties. If I buy the log, I put a few pounds in a bowl, and sprinkle my seasoning all over it. Then churn it up real good and do it again. If I buy the pre-made ones, I just put the seasoning all over the top and bottom of the patties.

I start up my smoker and bring it up to about 250-275 with plain kingsford charcoal. Once up to temp, then I add my water bowl and fill it up with plain drinking water. My bowl is directly over the coals so I maintain a rolling boil at all times. This is critical to keep the burgers from drying out. Trust me. I learned this the hard way.

Before I tell you that I cook them until they are well done, keep in mind that you don't usually want a smoked burger anything less than well done. I promise you it is worth it. Take your burgers up to an internal temp of about 170-180 at most but do it slowly. Mine take about about 90-120 minutes usually unless my temp drops below 250. Then I find myself cranking it up at the end to bring them to temp.

To add the flavor of choice, I use the kind of wood I prefer. In my case, I use post oak. It's super clean, and has a weaker smoky flavor and not an overpowering one. I put the wood on, dry, right when I add the burgers.

Don't use wet wood. It just smolders and makes for a less than ideal flavor.

When the burgers reach 170-180F, and you cut into them, there should be absolutely no blood left in them. But they will ooze super flavorful clear juices. And you will have a nice smoke ring. On thinner burgers, you will have a smoke ring on top and bottom that may touch. On thicker burgers, you will have a well done, grey looking center. This is perfectly normal.

Once the temp is reached, I like to drop a slice of my preferred cheese on my burger and let it melt on the pit.

Once removed, I do not let mine sit long on purpose. I will eat it as fast as I can make a burger. The water bowl makes them so juicy it's unreal. The smoke flavor is wonderful, and the seasoning is amazing! Although not necessary, a good seasoning is ideal. Mine is shown here for anyone who cares.

Hope this helps you out.




And a pic of my final results.





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[Mark R]

Hello All,

My first post here. But I wanted to share with you my burger recipe.

I buy ground beef from the store either by the log, or pre-made patties. If I buy the log, I put a few pounds in a bowl, and sprinkle my seasoning all over it. Then churn it up real good and do it again. If I buy the pre-made ones, I just put the seasoning all over the top and bottom of the patties.

I start up my smoker and bring it up to about 250-275 with plain kingsford charcoal. Once up to temp, then I add my water bowl and fill it up with plain drinking water. My bowl is directly over the coals so I maintain a rolling boil at all times. This is critical to keep the burgers from drying out. Trust me. I learned this the hard way.

Before I tell you that I cook them until they are well done, keep in mind that you don't usually want a smoked burger anything less than well done. I promise you it is worth it. Take your burgers up to an internal temp of about 170-180 at most but do it slowly. Mine take about about 90-120 minutes usually unless my temp drops below 250. Then I find myself cranking it up at the end to bring them to temp.

To add the flavor of choice, I use the kind of wood I prefer. In my case, I use post oak. It's super clean, and has a weaker smoky flavor and not an overpowering one. I put the wood on, dry, right when I add the burgers.

Don't use wet wood. It just smolders and makes for a less than ideal flavor.

When the burgers reach 170-180F, and you cut into them, there should be absolutely no blood left in them. But they will ooze super flavorful clear juices. And you will have a nice smoke ring. On thinner burgers, you will have a smoke ring on top and bottom that may touch. On thicker burgers, you will have a well done, grey looking center. This is perfectly normal.

Once the temp is reached, I like to drop a slice of my preferred cheese on my burger and let it melt on the pit.

Once removed, I do not let mine sit long on purpose. I will eat it as fast as I can make a burger. The water bowl makes them so juicy it's unreal. The smoke flavor is wonderful, and the seasoning is amazing! Although not necessary, a good seasoning is ideal. Mine is shown here for anyone who cares.

Hope this helps you out.


And a pic of my final results.





Sent from my iPhone using Tapatalk

1st post And selling something. There is a place for that,
http://www.smoked-meat.com/forum/forumdisplay.php?f=42

It' kinda frowned on in someone else's thread. Might wanna go there and repost. There is also a new members place to post, tell us what you cook on, what you cook etc, what we can do for you, etc. I'll give ya a welcome in the proper post forum.

[shepherd]

1st post And selling something. There is a place for that,

http://www.smoked-meat.com/forum/forumdisplay.php?f=42



It' kinda frowned on in someone else's thread. Might wanna go there and repost. There is also a new members place to post, tell us what you cook on, what you cook etc, what we can do for you, etc. I'll give ya a welcome in the proper post forum.

Sorry. Wasn't trying to promote sales. Just in case someone wanted some. Which is why I said that my preference was my seasoning. You can certainly use whatever you like. I just found this forum a couple weeks ago and haven't reviewed anything but new posts so far. I'll make it a point to find the newbie thread. Wasn't trying to hijack his thread. Sorry again about that.

My burger recipe legit though. I cooked them again yesterday. My family loves them over grilled burgers any day.


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[SMOKE FREAK]

Hmmm...I guess I missed the sales pitch

To S-M...And please drop in and introduce yer self...

[shepherd]

Hmmm...I guess I missed the sales pitch



To S-M...And please drop in and introduce yer self...

Someone edited the post it looks like. It was a pic of my rub with an email address if anyone wanted to try it. No big deal. I'll introduce myself as soon as I get back to a computer and find the intro thread. :)


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[THUMPERRRR]

that'll happen I suppose...

put another quarter in
an try again...

[Mark R]

Sorry. Wasn't trying to promote sales. Just in case someone wanted some. Which is why I said that my preference was my seasoning. You can certainly use whatever you like. I just found this forum a couple weeks ago and haven't reviewed anything but new posts so far. I'll make it a point to find the newbie thread. Wasn't trying to hijack his thread. Sorry again about that.

My burger recipe legit though. I cooked them again yesterday. My family loves them over grilled burgers any day.


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Strange, the pics of product are missing?? Never know if it is a new person or a BOT.
No big deal, was just trying ta point you in the right direction(s).
Welcome to the Island from Florida!

[Texas-Hunter]

Someone edited the post it looks like. It was a pic of my rub with an email address if anyone wanted to try it. No big deal. I'll introduce myself as soon as I get back to a computer and find the intro thread. :)


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Yes it was, since I own this site and half to pay for the hosting and upkeep I allow members to promote their products as long as they are a contributing member See LINK.

I do not ask money from the members here, there is a donation link and a subscription you can join that gives you extra benefits. You can give if you wish.. All I ask is if you want to promote something you better be willing to be a part of the community..

Hope to see you on the boards..