Is your burger worth an Izula?

Rotte

Rotte

Joined
Aug 30, 2008
Messages
3,214
I had another contest idea. This one is a bit complicated, so pay attention to the rules.

The prize is an Izula from KnivesShipFree. (You pick the Izzy and I'll have it sent to you.) I'm not associated with KnivesShipFree in any way other than as a customer. I just really appreciate their service and with my last order I won a RAT Fire Kit as a giveaway. Very cool. Hence I'm picking KSF for the supplier for this contest's prize. The Izula is an awesome little knife and everyone could use another one.

The contest?

Well, we are going to pick the best burger recipe here in RAT cutlery. The best recipe wins the Izula. It's complicated because it will require 2 threads to do this contest. The first thread (this thread) will be used to submit burger recipes. Any Bladeforums member can submit a recipe--the contest is open to all. The second thread will be used to vote for the best recipe by members of the Rat Pack. Are you willing to give up your burger secrets for an Izula?

I'm going to ask for the mods to help select the 5 best recipes (if the mods aren't comfortable selecting recipes, I'll get Mrs. Rotte to help pick finalists). As a recipe judge, I'll be looking for ease of preparation, taste, and a regional influence. (Mods will use what ever criteria they like in choosing their favorites.)


The rules:

1. Entries must be submitted between today and 13 July 09 at 2100 MST.

2. Members may submit up to 2 recipes. Recipes must use measurements and give cooking instructions, e.g. "smash 1/4 pound ground beef into patty and fry for 5 minutes per side."

3. Burgers do not have to be beef, any meat will do. Hell, they could even be vegetarian. I seriously doubt a vegetarian burger has a chance of winning, but knock yourself out.

4. The recipe must be edible...by humans or, at the very least, RAT Pack members.

5. Once all entries have been submitted and 5 finalists have been chosen, I'll start a second thread for RAT pack members to vote on the winning recipe. Only RAT pack members will be eligible to vote.

6. I'd add a picture of your burger to your entry to help sway the judges. Not mandatory, just sayin'....

Bon appetite!

(Mods, please feel free to modify contest rules if you are going to participate in selecting the 5 finalists.)
 
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OK, since it’s my contest I’m not eligible to win; however, I wouldn’t ask you guys to do anything I wouldn’t do myself. So here is my recipe for a Rocky Mountain Bison burger:

Preheat oven to 400 deg.

1.5 lb ground bison (from Wyoming)
5 pieces bacon, minced (from Colorado)
3/4 cup yellow onion, minced (from Wyoming)
1 egg (Colorado)
1 tsp salt
1 tsp soy sauce
1 tsp smoked pepper (available from supermarkets, really adds to the flavor)
2 tsp olive oil

Mix all ingredients carefully and form into patties (makes 3-4). Let stand for about an hour to set up. Cook on a wire rack in the oven for 10 min per side. Then use the broiler to finish browning (3-5 min per side).

Place on a roll and top with goat cheese (Colorado), tomatoes (Colorado), Red Onion, and lettuce (Colorado). Serve with Fat Tire Ale and enjoy. These burgers rock.

582488160_BQmcv-L.jpg


Aside: normally I’d grill these, but it was raining this day and I just did ‘em in the oven. I added the bacon and onion to keep the burger juicy--bison can dry out easily so either cook rare to medium rare or add some stuff to keep it moist. Bacon is always a good thing.
 
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Edit: Sorry I'm running a bit slow this morning, for the good of this contest how about we keep the chatting to a minimum?
 
In large bowl mix:

1 lb hamburger
1 egg
1 piece of toast crumbled up
A couple of dashes of Worchestershire sauce
A squirt of Ketchup
Half a finely chopped onion
Quarter cup finely chopped Bell Pepper
Pinch of Salt
Couple shakes of Black pepper

Mix and mash into patties (about 6 per pound of burger). Place on grill (Charcoal works best, followed by gas grill then skillet if indoors) cook each side 3-5 minutes until done. Once done cooking add a slice of pepper jack cheese and let melt ( cheddar, swiss and american are all good as well)

Serve on a fresh baked bun with condiments of choice and enjoy hamburger heaven :D
 
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okbohn said:
Thanks for using KSF as your supplier!
Click to expand...



My pleasure; I think I've ordered two knives from you in the past and you guys have been great. And feel free to submit a recipe, no reason you couldn't win one of these gems. :D

Shotgunner -- Thanks for offering to help out.

 
Awesome giveaway Rottie!

Here's a recipe my Dad gave me to years ago.

It's called a Cajun/Spicy Burger

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.


4213_MEDIUM.jpg
 
Count me In, just have to make them again so I can figure how much of everything I put into them.
 
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I'll play, but I can't compete with these fancy schmancy recipes.

Ingredients:
Fattiest beef you can get
Salt
Pepper

Form meat into some sort of paddy like shape.

Sprinkle with salt and pepper (or whatever floats your boat)

Toss said paddy into raked coals of fire.

Have a drink.

Flip paddy over.

Have another drink.

Remove with the closest stick you can reach. Knock ashes off on whatever's handy.

Toss on a bun with preferred condiments. I prefer tomatoes, mayonaise (Dukes, none of that pansy little pretend mayonaise), red onions, and blue cheese.

Eat.
 
Ingredients
6 slices bacon
1 teaspoon minced garlic
2 shallots, minced
2 lbs ground venison
1 tablespoon worcestershire sauce
1 tablespoon chopped fresh parsley
1 egg, beaten
6 hamburger buns
salt and pepper
Directions
1.Cook bacon in a skillet over medium heat until brown and crispy. Bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
2.Use reserves bacon drippings and saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
3.Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
4.Preheat outdoor grill for medium high heat.
5.Shape into 6 patties and grill until desired doneness.
Serve on hamburger buns with desired condiments.
I like to add provolone cheese but you can add any kind of cheese you like:)
 
Dad showed me these burgers last year. In his younger days he was a carnival worker(before he got the ("offer he couldn't refuse") join the army or go to jail, so off to Vietnam he went. After 20 years in he retired to this day he says it was the best thing to ever happen to him. Anyway here are some fairly complicated burgers but well worth it.

Carney burgers
Ingredients
2 lbs ground chuck
1 cup cracker crumbs
1 egg beaten
1 cup grated cheddar cheese
½ cup chopped green peppers
4 medium new (red) potatoes sliced thin
1 large onion sliced thin
6 slices thick bacon
Salt and pepper to taste
Directions
In a large bowl combine ground beef, cracker crumbs, and egg into 4 patties. Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices and onion slice. Slice bacon in half and place 3 pieces on each burger. Seal aluminum foil tightly and cook on campfire or in a preheated 350 degree F oven for approximately 45 minutes.
 
Here goes:

1 1/2 lbs ground beef
1 egg (beaten)
Equal portions (to taste) course ground black pepper, kosher salt, and Adobo seasoning salt
4-8 shakes each, dried oregano and basil
1 oz liquid smoke
1 oz Lea & Perrins Worcestorshire Sauce

Combined all ingredients in a large mixing bowl and knead until thoroughly mixed. Make patties as large or as small as you like. Place on hot grill, directly over coals, for 90 seconds each side and transfer to indirect heat for 15 minutes. Baste with Worcestorshire sauce at least once per side while on indirect heat.

Serve with chips & beer.
 
Alright, I'm going to be submitting 2 recipies as you said you could. One of which I'll be making in the next few days and taking pictures of. But for now I will submit my grandfathers recipie. This guy was a tough SOB, so if you have wimpy intestines you many want to skip this. Otherwise It's a burger to experience. The Idea is basically to take high quality flavorful cuts, grind them up into hamburger and cook the burger medium rare. It must be medium rare because these cuts don't have enough fat to cook for longer. It's result is in my opinion above that of a mouth watering steak. The following instructions are how not to die when doing the above.

They didn't have any fancy names, but these are purist burgers. Grilled to medium rare, none of that fancy meatloaf burger crap. The flavor is beef, if you want something more it goes on the bun. I don't like these with mustard and ketchup, but there's no way I can stop you if you want it anyways.

So as i said the important thing here is not to die. Getting meat that is safe to eat medium rare is key. DO NOT do this with supermarket ground beef or hambuger. What my grandfather did was buy a round, or sirloin and chuck. Half of each. buy acording to how big you like you're burgers. Then he'd grind them up in his oldschool little house on the prairie meat grinder. My grandmother latter used a food procesor which had more of a shredding effect. The grinder was better, so if you have a trusted butcher I'm sure he'd be happy to grind your meet for you, but be sure it's clean, this is where cross contamination would begin.

If you're using a food processor what you'll want to do it cut the meat up into cubes, throw about an 8oz steak worth in and shred it in pulses. about 10 2 second pulses should be enough. Mix the cubes up now, the less mucking about with your hands the better. This thing needs texture!


seasoning: Salt. Koser salt. I guess I'd better make up a recipe here, I'm not really positive what he used to do. I'll say 8oz sirloin, 8oz chuck (thats makes a pound right?) and maybe half a tablespoon of salt. Not much, this is just to bring out the meat flavor a bit. Not to make it taste salty. You can trust me here, my grandfather was a salt hound and he would not dare put more than this in it. The salt comes latter if you want more. so cube up the meat, throw it in a bowl add the salt mix it around a bit, and THEN grind it. If you're getting you're butcher to grind it for you, just try to mix it in minimally. Fold the meat instead of squishing it in your hands. Gently work patty's until they're about 3/4 thick and sized to fit your bun. You dont want them thicker than this, or the inside will be too raw and the outside overcooked. put the patty's back in the fridge for awhile few hours is best, but not mandatory.

Cooking: Some people above are advocating throwing it on a grill thats as hot as possible. This is a mistake. you want it hot enough to just sizzle. probibly about 450-550. flip only once per side, each side should take about 3 minutes, but anything above 4 minutes and you're a heathen. DO NOT squish the burgers the juice is what makes this work. These are not you're regular meatloaf burgers. These are bun steaks.

Eating: Lightly toasted kiaser bun. Some mayo on the bottom, then grind some pepper into the mayo. The juiced from the burger will combine into the mayo and pepper. No other condiments needed, infact just dont. If you want other toppings like cheese, tomatoes, or bacon go ahead, but take at least a bite of this burger naked, it is delicious. I didnt mean you naked before you ask. Although eating this burger naked, laying in a polar fleece blanket would be nothing short of heaven.

In the next few days I shall upload my Italian Sausage Burger, which is pretty much the exact opposite of this.
 
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Wow, this is so cool, I going to print this post out when the contest is over and try some of these recipes! OK, here is mine:

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.

I made some just like this for our 4th of July dinner and my 5 year old daughter ate one all by herself except for the bun (I think she was trying to watch her calories). Have Fun!

GregFL
 
Great start guys, keep 'em coming. I'm going to try a couple over the course of the week. :thumbup:
 
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