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The mods have spoken, now the Pack will decide which burger recipe is worthy of an Izula.
Last week burger recipes were submitted in the first contest thread, this week the Rat Pack will pick the winning recipe with this thread. We have six finalists, please refer to the original burger recipe thread to check out pictures and the exact entries, but for your judging convenience I have copied the finalists recipes below.
Rules:
1. Voting is limited to Rat Pack members only--the pack will pick the winning recipe.
2. One vote per Rat Pack member. (Finalists who are Rat Pack members can vote. They don't have to vote for their own burger, but hey, there's an Izula on the line.)
3. In order to vote, please post the finalist # and your Rat Pack number.
4. Voting will close on 20 Jul 2009 at 2100MST.
5. The recipe that gets the most votes wins the author the Izula of his/her choice from KnivesShipFree.
6. Rat Pack members can be bribed; beer is your best bet here.
7. In the case of a tie, Mrs. Rotte will select the winning recipe. She cannot be bribed.
8. By voting, Rat Pack members will be entered into a raffle to win a Busse ASH-1. (If you dont want the ASH, just say so; you can still vote!)
The ASH-1:
In pants:
The finalists recipes:
Finalist #1: P53s Cajun/Spicy Burger (post #11)
Ingredients:
1 pound ground beef
1/4 cup barbecue sauce
1 egg
3 green onions, chopped
3 tablespoons dry bread crumbs
1 tablespoon Cajun seasoning (find at any grocery store)
1 tablespoon prepared mustard
1 teaspoon Cajun seasoning
4 slices Cheddar cheese
Prep:
Preheat grill for high heat. Mix ground beef, egg, bread crumbs, green onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties. In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce. Lightly oil grill and cook patties for 5 minute per side, or to desired doneness. At the end of cooking, place cheese on patties and serve over burgers topped with seasoned barbecue sauce.
Finalist #2: GregFLs Onion Burger (post #19)
1lb of ground sirloin
1lb of ground beef (must be at least 20% fat)
1 egg beaten
12 pcs of thick sliced hickory smoke bacon fried (set aside to top burgers)
1tbs (approx.) of bacon grease (cooled and added to meat)
2 tsp of Montreal steak seasoning
2 tsp of Worcestershire sauce
1 1/2 tsp of Liquid Smoke
1 clove of minced garlic
1 Vidalia onion cut with RC-4 in 3/16" thick slices (must be Vidalia and must be a RAT)
1 tbs of olive oil (for onion)
6 slices of cheddar cheese (optional)
1 beefsteak tomato
hamburger buns (I prefer the ones with a harder crust)
Condiments of your liking
Directions:
1) Cook bacon in a cast iron skillet drain and set aside.
2) Lightly saute the minced garlic in the bacon grease. Be sure to save 1 tbs of bacon grease.
3) Mix the meat, seasonings, sauces, bacon grease and garlic and place in refrigerator for approx. 1 hour.
4) Form into (6) 1/3 lb patties (loosely formed)
5) Place (1) slice of Vidalia onion on each patty and press it in until almost flush. Roll meat over edges of onion to help hold it in place.
6) Brush the onion with olive oil and lightly salt and pepper.
7) Place patties over hot charcoal (or better yet wood) and grill until medium done (or as you prefer)
8) Place the finished burgers on your bun with 2 slices of bacon, a slice of cheese and whatever toppings you like. This is where the beefsteak tomato comes in.
Finalist #3: SPXTraders HAMburger (post #23)
3 pounds ground beef, 75/25 lean
4 cups fresh smoked pork shoulder
4 cups fresh smoked ham
16 ounces Eastern Carolina BBQ sauce (its the vinegar based sauce, not the thick red stuff westerners use! And ya gotta make yer own or buy some...not giving out my recipe!)
12 ounces cole slaw (again, store bought or your own, same reason!)
8 slices pepper jack cheese
4 tbsp Cumin
3 tbsp crushed red pepper
2 tsp white pepper
2 tsp brown sugar
2 tsp liquid smoke
Dash of salt and pepper
Purple onion
Lettuce
Dill Pickle chips
Garden Salad:
Tomatoes
Cucumbers
Purple onion
Radishes
Italian Dressing
Lowery's Seasoned salt
In a big bowl, mix raw hamburger, pork shoulder and ham. Add 8 ounces of BBQ sauce, Cumin, crushed red pepper, white pepper, brown sugar, salt, pepper and liquid smoke. Mix well and refrigerate overnight.
Prepare the Garden Salad. Slice a few tomatoes, cucumbers, one onion, and some radishes. Put them in a bowl and add Italian dressing and Lowery's Seasoned salt. Mix well, cover and refrigerate overnight.
Next day, re-mix and patty out 8 burgers. Cook them as you normally prefer. When almost done, top with pepper jack cheese.
If your cole slaw is runny (bad!), drain it. Squeeze out ALL excess liquid.
Split a sourdough bun. Turn the top upside down, and add coleslaw, Dill chips, a thin slice of Purple onion and lettuce. Top the burger with some of the remaining BBQ sauce, and slap it together. Serve with the Garden Salad, potato chips and the time-honored Carolina tradition, Sweet Iced Tea.
Finalist #4: monsterdogs Veggie Burger (post #24)
Alright, here is my recipe for a veggie burger:
1 large bun (kaiser roll or similar)
1 small red onion
1/4 lb of shredded cheddar cheese
1 egg
1/4 lb of hot italian sausage (lose, without casing)
3/4 lb of ground chuck
4 slices of thick bacon
Mayo
(Chipotle) Tabasco
Salt + pepper
Beat the egg with salt and pepper to taste and scramble it. Chop onion finely, sweat it until almost translucent, add cheese and melt it into a glop of gooey oniony cheesy runny goodness.
Fry the bacon. If you are not using a grill for the hamburger patty, you can use some of the bacon grease to fry the patty in.
Combine the chuck and sausage into a flat patty, a little bigger around than your roll. Grill until done with plenty of pepper on each side and a little salt (for medium-rare: sear one side, flip over, wait for blood to come to the surface, then flip over and wait for blood again, it should be done by then.)
Split the roll, put mayo on the bottom and Tabasco on the top. Then put the scrambled egg on the bottom, followed by the patty, then the melted cheese and finally the bacon.
Adding any other vegetables than the onion is done at your OWN RISK You obviously have to cook most of these items almost simultaneously or at least keep them warm.
Why is this called a veggie burger? Because the blood clot in your brain will most likely make you into a vegetable if you eat this thing. But damn its good, in the Russian-roulette-adrenaline-mixed-with-bacon-grease kinda way
Finalist #5: jawilders Green Chile Burger (post #41)
I'm going to assume you are manly enought to know how to grill and make burgers to start with, so I'll spare you the extra reading.
A favorite burger of mine goes a little something like this:
Mix thinly diced onion, Ranch powder seasoning, and one egg to 1.5 lbs of 80/20 hamburger. Make the patties as thick as you want.
Before the meat cooks, throw 3 Poblano chilis on the grill until the skin starts to flake off. This should be at medium heat and turn often.
Remove the chilis, take seeds and skins off. Throw the cooked chilis into a blender along with 1/2 onion, 1 tsp water, 1 tsp Olive Oil, Salt & Pepper, 2 cloves garlic, and 1 tsp honey.
Cook your burger until just before you like it and pour on the chili mixture right on the grill. Place a cap of very thick provolone cheese on top and let sit on grill until cheese is melted.
Seal it all together with heated up buns.
Add your condiments or leave as is.... there are your green chili burgers!
Finalist #6: hannisims Roadhouse Bacon Burger (post #42)
Mushroom Mix: (This is the secret)
Combine 1/4 cup Sliced baby portabella mushrooms, 1/4 cup green onions (sliced) and
1 Tablespoon roasted garlic into a microwave safe bowl. Microwave on HIGH 2 minutes.
Cook 4 slices of bacon. Drain fat. Sprinkle seasoned pepper over patties (I prefer 85 percent lean). Cook until at least medium.
Top with pickles, tomatoes, BBQ sauce, mayo and mushroom mix.
Last week burger recipes were submitted in the first contest thread, this week the Rat Pack will pick the winning recipe with this thread. We have six finalists, please refer to the original burger recipe thread to check out pictures and the exact entries, but for your judging convenience I have copied the finalists recipes below.
Rules:
1. Voting is limited to Rat Pack members only--the pack will pick the winning recipe.
2. One vote per Rat Pack member. (Finalists who are Rat Pack members can vote. They don't have to vote for their own burger, but hey, there's an Izula on the line.)
3. In order to vote, please post the finalist # and your Rat Pack number.
4. Voting will close on 20 Jul 2009 at 2100MST.
5. The recipe that gets the most votes wins the author the Izula of his/her choice from KnivesShipFree.
6. Rat Pack members can be bribed; beer is your best bet here.
7. In the case of a tie, Mrs. Rotte will select the winning recipe. She cannot be bribed.
8. By voting, Rat Pack members will be entered into a raffle to win a Busse ASH-1. (If you dont want the ASH, just say so; you can still vote!)
The ASH-1:
In pants:
The finalists recipes:
Finalist #1: P53s Cajun/Spicy Burger (post #11)
Ingredients:
1 pound ground beef
1/4 cup barbecue sauce
1 egg
3 green onions, chopped
3 tablespoons dry bread crumbs
1 tablespoon Cajun seasoning (find at any grocery store)
1 tablespoon prepared mustard
1 teaspoon Cajun seasoning
4 slices Cheddar cheese
Prep:
Preheat grill for high heat. Mix ground beef, egg, bread crumbs, green onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties. In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce. Lightly oil grill and cook patties for 5 minute per side, or to desired doneness. At the end of cooking, place cheese on patties and serve over burgers topped with seasoned barbecue sauce.
Finalist #2: GregFLs Onion Burger (post #19)
1lb of ground sirloin
1lb of ground beef (must be at least 20% fat)
1 egg beaten
12 pcs of thick sliced hickory smoke bacon fried (set aside to top burgers)
1tbs (approx.) of bacon grease (cooled and added to meat)
2 tsp of Montreal steak seasoning
2 tsp of Worcestershire sauce
1 1/2 tsp of Liquid Smoke
1 clove of minced garlic
1 Vidalia onion cut with RC-4 in 3/16" thick slices (must be Vidalia and must be a RAT)
1 tbs of olive oil (for onion)
6 slices of cheddar cheese (optional)
1 beefsteak tomato
hamburger buns (I prefer the ones with a harder crust)
Condiments of your liking
Directions:
1) Cook bacon in a cast iron skillet drain and set aside.
2) Lightly saute the minced garlic in the bacon grease. Be sure to save 1 tbs of bacon grease.
3) Mix the meat, seasonings, sauces, bacon grease and garlic and place in refrigerator for approx. 1 hour.
4) Form into (6) 1/3 lb patties (loosely formed)
5) Place (1) slice of Vidalia onion on each patty and press it in until almost flush. Roll meat over edges of onion to help hold it in place.
6) Brush the onion with olive oil and lightly salt and pepper.
7) Place patties over hot charcoal (or better yet wood) and grill until medium done (or as you prefer)
8) Place the finished burgers on your bun with 2 slices of bacon, a slice of cheese and whatever toppings you like. This is where the beefsteak tomato comes in.
Finalist #3: SPXTraders HAMburger (post #23)
3 pounds ground beef, 75/25 lean
4 cups fresh smoked pork shoulder
4 cups fresh smoked ham
16 ounces Eastern Carolina BBQ sauce (its the vinegar based sauce, not the thick red stuff westerners use! And ya gotta make yer own or buy some...not giving out my recipe!)
12 ounces cole slaw (again, store bought or your own, same reason!)
8 slices pepper jack cheese
4 tbsp Cumin
3 tbsp crushed red pepper
2 tsp white pepper
2 tsp brown sugar
2 tsp liquid smoke
Dash of salt and pepper
Purple onion
Lettuce
Dill Pickle chips
Garden Salad:
Tomatoes
Cucumbers
Purple onion
Radishes
Italian Dressing
Lowery's Seasoned salt
In a big bowl, mix raw hamburger, pork shoulder and ham. Add 8 ounces of BBQ sauce, Cumin, crushed red pepper, white pepper, brown sugar, salt, pepper and liquid smoke. Mix well and refrigerate overnight.
Prepare the Garden Salad. Slice a few tomatoes, cucumbers, one onion, and some radishes. Put them in a bowl and add Italian dressing and Lowery's Seasoned salt. Mix well, cover and refrigerate overnight.
Next day, re-mix and patty out 8 burgers. Cook them as you normally prefer. When almost done, top with pepper jack cheese.
If your cole slaw is runny (bad!), drain it. Squeeze out ALL excess liquid.
Split a sourdough bun. Turn the top upside down, and add coleslaw, Dill chips, a thin slice of Purple onion and lettuce. Top the burger with some of the remaining BBQ sauce, and slap it together. Serve with the Garden Salad, potato chips and the time-honored Carolina tradition, Sweet Iced Tea.
Finalist #4: monsterdogs Veggie Burger (post #24)
Alright, here is my recipe for a veggie burger:
1 large bun (kaiser roll or similar)
1 small red onion
1/4 lb of shredded cheddar cheese
1 egg
1/4 lb of hot italian sausage (lose, without casing)
3/4 lb of ground chuck
4 slices of thick bacon
Mayo
(Chipotle) Tabasco
Salt + pepper
Beat the egg with salt and pepper to taste and scramble it. Chop onion finely, sweat it until almost translucent, add cheese and melt it into a glop of gooey oniony cheesy runny goodness.
Fry the bacon. If you are not using a grill for the hamburger patty, you can use some of the bacon grease to fry the patty in.
Combine the chuck and sausage into a flat patty, a little bigger around than your roll. Grill until done with plenty of pepper on each side and a little salt (for medium-rare: sear one side, flip over, wait for blood to come to the surface, then flip over and wait for blood again, it should be done by then.)
Split the roll, put mayo on the bottom and Tabasco on the top. Then put the scrambled egg on the bottom, followed by the patty, then the melted cheese and finally the bacon.
Adding any other vegetables than the onion is done at your OWN RISK You obviously have to cook most of these items almost simultaneously or at least keep them warm.
Why is this called a veggie burger? Because the blood clot in your brain will most likely make you into a vegetable if you eat this thing. But damn its good, in the Russian-roulette-adrenaline-mixed-with-bacon-grease kinda way
Finalist #5: jawilders Green Chile Burger (post #41)
I'm going to assume you are manly enought to know how to grill and make burgers to start with, so I'll spare you the extra reading.
A favorite burger of mine goes a little something like this:
Mix thinly diced onion, Ranch powder seasoning, and one egg to 1.5 lbs of 80/20 hamburger. Make the patties as thick as you want.
Before the meat cooks, throw 3 Poblano chilis on the grill until the skin starts to flake off. This should be at medium heat and turn often.
Remove the chilis, take seeds and skins off. Throw the cooked chilis into a blender along with 1/2 onion, 1 tsp water, 1 tsp Olive Oil, Salt & Pepper, 2 cloves garlic, and 1 tsp honey.
Cook your burger until just before you like it and pour on the chili mixture right on the grill. Place a cap of very thick provolone cheese on top and let sit on grill until cheese is melted.
Seal it all together with heated up buns.
Add your condiments or leave as is.... there are your green chili burgers!
Finalist #6: hannisims Roadhouse Bacon Burger (post #42)
Mushroom Mix: (This is the secret)
Combine 1/4 cup Sliced baby portabella mushrooms, 1/4 cup green onions (sliced) and
1 Tablespoon roasted garlic into a microwave safe bowl. Microwave on HIGH 2 minutes.
Cook 4 slices of bacon. Drain fat. Sprinkle seasoned pepper over patties (I prefer 85 percent lean). Cook until at least medium.
Top with pickles, tomatoes, BBQ sauce, mayo and mushroom mix.
