Is your burger worth an Izula?

[beandip]

Thanks for letting me enter! I tried to follow all the guidelines and keep it regional etc.

Chipotle Sausage Double Cheeseburger/ Double bypass

Ingredients:

Ground beef - I don't know the amount, roughly the same amount as the sausage
1 Italian sausage
1/2 cup roughly of shredded cheddar cheese
1/8 cup of finely diced chipotles
Bacon, 2/3 cup chopped
1/2 medium onion chopped
1/2? cup of grated cheese. Jack and cheddar are what I had and they turned out alright.
Lettuce
sliced jalapeno

Condiments: 2 tablespoons of mayo and 2 tablespoons of ketchup mixed then mix in a quarter teaspoon of chili powder. mix until its all the same color. I use the leftover for my fries, so half it if you just want it on your burger.

Cook the bacon to the doneness you prefer, some people like it crispy and some like it almost raw so you be the judge. Add the chipotle peppers to the bacon within the two minutes of the bacon being done.

Pull the chipotle bacon mix out of the pan to drain, put onions in the bacon fat to cook until glossy and let them get a little color. Remove from pan

Combine the ground beef with an uncased italian sausage and half the cooked bacon and half the cheese. Divide into two patties. Cook on medium high until you are sure the sausage is done. Don't try to flip too soon, the cheese will melt out and stick.

Toast burger buns

Bottom bun, onions, lettuce, first patty, cheese, second patty, bacon that you didn't eat while the rest of the stuff was cooking (if there is any left), sauce on the top bun and i stick a couple slices of jalapeno to the sauce.

I usually add a tomato but this was pretty wet and saucy already so I skipped it.

Serve with fries of course.


The chipotles were smoked by me with mesquite (this is Texas) and I don't know what they use to make them traditionally or whatnot. I like the taste of these.

Lots of steps but its just pulling stuff out of the same pan so it is really simple.

Sorry about the bad pics. The sausage and beef were already mixed together before I took the pic. Hope you enjoy anyway.

 

[Rat Finkenstein]

my burger preference?

I like 85-90% Lean beef, Angus- 1/2lb formed into a perfect, thin & firm patty. Add a sprinkle of Cajun dry rub from Clifco Spice sales. Grill until cooked through and juicy.

Delicious crisp center cut bacon, extra sharp cheddar, and condiments of your choice all on a fresh wheat roll slightly smaller than the size of the burger.

adding a bunch of junk to the meat = meatloaf.

A burger is pure meat enjoyment.

 

[SPXTrader]

I've been eating these since I was big enough to chew!

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.



This is going to be a lot of fun! Thanks for the chance to grab some great burger recipes! :thumbup:

 

[monsterdog]

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 :thumbup:

 

[kta2402]

Sorry but seeing the topic I got to post this, the recipe of the most famous hamburger of the biggest american restaurant

The Special Sauce

Ingredients:

1/4 cup KRAFT Miracle Whip

1/4 cup mayonnaise

2 Tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)

1/2 Tablespoon HEINZ sweet relish

2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)

1 teaspoon sugar

1 teaspoon dried, minced onion

1 teaspoon white vinegar

1 teaspoon ketchup

1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 burgers

INGREDIENTS:

(this is a per sandwich recipe)

1 -regular sized sesame seed bun

1 -regular sized plain bun

2 -previously frozen regular beef patties

2 -tablespoons of the sauce

2 -teaspoons reconstituted onions

1 -slice real American cheese

2 -hamburger pickle slices

1/4 Cup -shredded iceberg lettuce



COOKING:



Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of the sauce on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.

On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top

For proper "aging", or "Q-ing", ...wrap the finished burger in a 12"x18" sheet of waxed paper as follows:

1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)

2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.

3...Let sit 5-8 minutes, allowing the flavors to "meld"

4...Microwave, still wrapped, 15 seconds on high

Still don't see which one it is ?

You guessed the world famous double decker (not worth an Izula for sure just 3,29 dollars)

Sorry for that it was too tempting, but its a recipe like any other.
(I promise i won't get mad if I get kicked out of the contest)

RAT Pack #75
KTA

 

[GhOsT1321]

I am bad at giving instructions so ask questions if you need to

Ingredients (charcoal grill preferred, if not the skillet)
Wood chips used for smoking meat, your favorite kind if using charcoal grill
90% lean Sirloin-tip ground beef
Meat tenderizer
Onion powder
Mrs.Dash Original



Directions (charcoal grill)
take amount of ground beef for a patty and add 1/8 teaspoon of Mrs.Dash to it and work it evenly into the patty
Take ground beef and flatten into patty size you prefer (recommend thicker because these pattys are better one per bun)
put on outer portion of grill
Grill for 12 minutes per side and keep hear relatively low
after both sides have been cooked for 12 minutes add a slight amount of onion powder to one side (less than a pinch, a small pinch) to one side
then put on far outer portion of grill (furthest away from fire) for 3minutes
on the other side add the same amount of meat tenderizer as you did with the onion powder
then put on far outer portion of grill (furthest away from fire) for 3minutes
then put on bun and eat
put patty on bun with onion side facing UP


Directions (skillet) (this will sound odd but follow the directions)
take amount of ground beef for a patty and add 1/8 teaspoon of Mrs.Dash to it and work it evenly into the patty
Take ground beef and flatten into patty size you prefer (recommend thicker because these pattys are better one per bun)
Put oven on 3 1/2 or nearly on Medium low (close to medium low but not on medium low)
put patty on skillet (medium sized)
cook until you see the patty start to darken
once it becomes a dull gray (cooked some but still too raw to eat)
add half a cup of water to skillet
keep at least a quarter inch of water in skillet at all times until nearly done
cook for 10 minutes
add a slight amount of onion powder to one side (less than a pinch, a small pinch) to one side
cook for 10 minutes
on the other side add the same amount of meat tenderizer as you did with the onion powder
put on bun and eat
put patty on bun with onion side facing UP


Recommendations/comments
I prefer KC BBQ sauce original, cheese, bacon, and buns, but what you add to it is up to you; however I recommend you don't add tomatoes, they mess up the taste
Cooking in the skillet my way makes the burger ridiculously tender, however i believe cooked on the grill makes the burger taste better

 

[Necrodamus]

OK here is my receipe...
Camp Burger

1/3 pound of ground chuck
Bun
Stick (dry hardwood)
RC5
RAT Firekit

Directions:
Start a fire using the firekit and found wood (hickory would be best)
you want this to burn down to nearly ashes so you have some good hot coals

while your waiting sharpen your stick and whittle it smooth on the sides removing all bark

form the meat into a ball instead of a patty
it needs to be packed tight
slide the meat on to the sharpened stick cook slow but cook until the outside is dark with some crispy areas (it adds flavor, trust me!)
when the meat is done hold the meat using the bun and pull it from the stick
go fetch your beer from the creek and enjoy!


here is a picture of it...





,. ,. , . ' ` . .





MMmmmm Mur MUR MUR

Sorry I couldnt wait!

 

[dougo83]

Ok...this is one of my favorites:

5 lb. ground venison (actually, I used Axis meat on the last batch)
4 Jalepenos (sometimes I add other peppers like habanero and serrano b/c I like spicy food)
Cayenne pepper
Salt
Pepper
Bacon
Jalepeno Jack Cheese (1 slice/patty)
Shiner Bock
Fire
Toothpicks


Ok..here goes:

1. wash and finely dice peppers
2.Start fire, drink first beer
3. Mix peppers with spices to taste in a small bowl. This varies
4.Knead meat in the spice mixture, trying for an even coating.
5. Drink more beer.
6. Form meat into patties. Venison has very little fat so 5# makes about 8 or so decent patties IMO.
7. Split patties and place 2+ strips of bacon and 1 slice of cheese on the middle
8. Using toothpicks, secure bacon wrapped around the patties (because of such low fat content, venison would otherwise seem really dry)
9. Throw on fire.
10. Remove when cooked to preference. I like mine med. rare.
11. Garnish as you see fit. I throw mine together with tomato, another slice of cheese, pickles, and some decent mustard.

 

[Rotte]

I just wanted to bump this thread back up to the top. We still have a couple days before we select our finalists--plenty of time to pull together a winning burger recipe. Although there are clearly a few tough entries posted already, your burger could be the one....

Unless you don't need that extra Izula.....

 

[Munky88]

Alright, So my second Entry (and 4th time writing it, damn computer). Reading the other recipies I was suprised at the number of people that do this. I thought I was all original and genius. A burger Picaso. Anyways, an interesting burger that (I thought) was a standout different then the rest.

- 1 pound ground chuck, or lean ground beef. the pork is fatty, this needs to be lean.

- Half pound spiciest Italian sausage you can find. You can buy this, or cut it out of the casing.

- 1 chicken ovulation

- 5-7 saltines

- 2tbsp worchestershire sauce. You must pronounce this each time you use it or may you cut your finger every time you use a RAT.

- Half a pack of Lipton french onion mix

- Clove of garlic, or garlic powder for the lazy.

- Green onions. I used chives this time. Green onions give a nice crisp crunch to it.

- Cooked bits of bacon if you have them. for the pork on pork taste.

Pretty simple instructions. Mix together in bowl. I like to mix all the non meat ingridiants first to avoid cross contamination. Once you get to the meat Cut up the sausage meat into peices about the size of 2 thumbs. This will make it easier to mix in. The first peice of advice here is to mix minimally. If you mush everything together you lose the texture of the meat. Try and fold it over itself.

Make into pattys. Makes between 4-6 pattys depending on how far south you live. Put on grill thats about 650, and turn the heat down a bit after that to avoid flames. You get to break a cardinal rule of burger making with these. You can press these, as the pork is rather fatty. Flip only once.

To garnish I like to melt feta cheese on top, some avocado and tomatoes. For condiments all I use is a bit of mayonnaise on the bottom bun with lots of pepper ground into it.

My kitchen nessmuck and sak cadet (sak keeps my nails pretty)

 

[ffooter123]

2 lbs ground chuck, 80/20 per cent
Salt and freshly ground pepper
1/2 pound block of best quality aged cheddar, sliced into 1/4 inch thick slices
1/2 pound block of best quality Swiss cheese, sliced into 1/4 inch thick slices
Sweet onion and red onion, sliced into 1/2 inch thick slices
Grilled or raw 4 soft sesame seed rolls

Romaine lettuce
1 large ripe beefsteak tomato, cut into 4 slices
Pickles, optional
mustard
Ketchup


1. Place beef in a large bowl and lightly break up the meat with your fingers. Season with salt and pepper and gently mold into four 1/2 pound burgers.

2. Place on grill and grill on one side until golden brown, about 2-3 minutes.

3. Carefully turn the burger over and continue grilling for 2-3 minutes for medium doneness. Garnish with any or all of the condiments.

 

[lonster8]

my burger:
burger top
lettuce
cheeze
meat
burger
meat
tomatoes
burger
union
cheeze
meat
burger bottom

 

[OldPhysics]

Party Burgers

A recipe older than I am ... and that's saying something.

1/2 cup Kraft Real Mayo
1/2 cup dairy sour cream
1/2 cup onion (finely chopped)
2 Tbs parsley (chopped)
2 Lbs ground beef
salt and pepper to taste
1 cup (4 ounces) sharp cheddar cheese
6 slices rye bread (toasted
soft margarine
lettuce (as desired)
2 large tomatoes, sliced

Combine mayo, sourcream, onion and parsley; mix well. Shape the meat into 6 oval patties. Broil on both sides to desired doneness. Season with salt and pepper. The sauce you just made and the cheese go right on top of the burgers -- broil them again until the cheese melts. Spread margarine on the toasted rye bread; top with lettuce, tomato and patties.

My Mom's favorite burger recipe. Just reading it reminds me of home.

 

[OldPhysics]

I found one of the oldest recipes passed on to me by my mother. It's even older than her!

America's Favorite Cheddar Cheese Burgers

1 Lb ground beef (no more than 20% fat; usually ground chuck from her butcher)
1/3 cup A-1 Steak Sauce
1 medium onion (cut into strips)
1 medium green or red bell pepper (cut into strips)
1 tablespoon margarine
4 ounces cheddar (4 slices; Mom preferred Wisconsin sharp or extra sharp)
4 hamburger rolls (from our local baker -- told you this was old!)
4 tomato slices (from our backyard garden)

In medium bowl, combine ground beef and 3 tablespoons steak sauce; shape mixture into 4 patties (there were 4 of us). Set aside.

In medium skillet, over medium heat, cook onion and pepper in margarine until tender, stirring occasionally. Stir in remaining steak sauce; keep warm.

Grill burgers over medium heat 4 minutes per side or until done (Dad's job on his ancient Weber grill in the back yard). When almost done, top with cheese; grill until cheese melts. Spoon 2 tablespoons onion mixture onto each roll bottom; top each with burger, tomato slice, some of remaining onion mixture and roll top.

Sometimes mother would mix Lipton Recipe Secrets Onion-Mushroom or Onion Soup Mix into the meat before grilling. For that "extra flair."

A simple, basic, inexpensive recipe from America's youth. I can't tell you if it comes from California, or if the family brought it to California from "Back East." But this recipe is very old.

 

[dougo83]

I am definitely going to have to break out the grill and try some of these recipes...

 

[Rotte]

I am definitely going to have to break out the grill and try some of these recipes...

+1 :thumbup:.

About 25 hours left to post entries. After that, I'll ask the mods for input for the top 5 recipes and then I'll start a thread for the RAT pack to vote for the winner.

There will be a second giveaway to encourage pack members to vote....

 

[Tripton]

I was going to cook burgers tonight and post pics....but we ate out.

My burgers aren't as fancy or complicated as these anyway.

Beef - (Locally grown corn-fed Iowa beef from the local butcher shop...probably 85-90% lean) How much depends on how many people...but burgers that are smaller than 1/2 lb are for pussies.

Buns - I prefer bakery rolls or kaiser buns. Whatever you have or like. Toast 'em a little next to the meat.

Wisconsin cheddar or pepperjack cheese. Or gouda. Or colby. Whatever you like, just dont use that vegetable oil processed fake crap. Cut it a 1/4 inch thick and put it on early enough to melt it before you destroy the burgers.

Standard fixins apply, but usually I go mayo on the bottom bun and MAYBE a little ketchup or mustard on top. Homemade mustard from my MIL is the best, but distribution is limited .

Generally speaking, I like to keep it super simple, but sauteed portabellas (in butter and maybe a little red wine if there is an open bottle...) are damned good on a burger.

For me, simple is key. The most important part of a burger is the meat, so dont go sticking anything in it that isnt salt. Cook it past medium or medium rare and throw it right in the garbage. Dont go flipping it all over the grill and smashing it. Be sure to let it char a bit on the outside. Put fresh ground black pepper on after cooking so it doesnt burn.

Cooked over wood or charcoal is the best, too...but good meat can be cooked on a gas grill just fine.





The beef is key. Other meats aren't burgers, they are designer sandwiches. (Unless you add thick cut Iowa bacon. Makes everything a little better..)



Wow this turned out a bit less organized than it is in my head. Oh well, the burgers kick ass.

 

[tyr_shadowblade]

Burgers?

I know some folks like to add vegetables or cheese or breadcrumbs or sauces to the ground meat.

This is wrong.

It gets in the way of the meat.

I've tried a number of recipes -- some taste like meatloaf sammich, others taste odd.

Do this: add one part ground lamb to 2 parts ground buffalo. If you are on a diet, add one part ground lamb to 3 parts ground buffalo and skip the cheese. But unless you've had a double bypass, diets are for sissies.

No bacon. If you want bacon, serve it on the side. But if you skipped breakfast, a fried egg on top is okay.

No sauteed onion, blue cheese, or avocado ever . . . unless you are a metrosexual sissyboy who drinks the wine cooler. I'll allow the goat cheese, though. Processed American Cheese Food Product and generic rolls will earn you an ass whoopin, as will overcooking the burgers to dry flavorless nastiness -- no, it isn't "well done", it is shite, and look, even the dawg won't eat it.

Patties should be between 1/2 and 3/4 pound. Anything under a 1/2 pound is a child sized portion, and by child I mean toddler who'll probably just drop half of it on the ground anyway . . . which is why they get the hot dog instead. Even a wee girl should be able to eat a 1/2 pound burger. They should be cooked on a charcoal grill, or if you cannot use open flame a George Foreman grill-like device, but NEVER a skillet. That grease needs to drain.

Meat should be cooked RARE. If you are a sissy you can go as far as medium. Burger should never be served raw like steak, but it certainly should never be overcooked either.

The roll is IMPORTANT -- as well as the most overlooked ingredient. Crappy rolls can ruin an otherwise decent burger. Freshly baked sesame seed kaiser is best, but a Arnold or Pepperidge Farm onion roll will do. Rolls should be cleanly sliced. Bottom side should be slathered with Hellman's Real Mayonaise. Top should have good quality Russian or Thousand Island dressing. Bottom should then have a thick slice (never diced) of red onion and a slice of Heirloom or organic homegrown tomato put on it.

When the burgers are fresh off the grill, add 2 slices of cheese to each. Acceptable cheeses include: havarti, muenster, swiss, sharp cheddar, and gouda.

Pickle slices should be dill -- and on the side.

No lettuce.

When burger is assembled, before placing the top bun in place add approximately one half cup of Heinz ketchup. Politics notwithstanding, it is the best ketchup available for use with burgers. Add a second half cup to the side for dipping.

In lieu of napkins, a damp towel is recommended.

Serve with ice cold Little Kings 7 oz longneck.

You must consume at least 2 burgers and 6 beers or you are a sissy (wee girls exempt).

:thumbup:

 

[Munky88]

Oh crap, i should have posted my Lambburger recipie! It sounds so catchy too. Guess I'll post it anyways and just not enter it? Drunken salmon burger's good too.

 

[OldPhysics]

Burgers?

<SNIP>

The roll is IMPORTANT -- as well as the most overlooked ingredient. Crappy rolls can ruin an otherwise decent burger. Freshly baked sesame seed kaiser is best, but a Arnold or Pepperidge Farm onion roll will do. Rolls should be cleanly sliced. Bottom side should be slathered with Hellman's Real Mayonaise. Top should have good quality Russian or Thousand Island dressing. Bottom should then have a thick slice (never diced) of red onion and a slice of Heirloom or organic homegrown tomato put on it.

<SNIP>

:thumbup:

My family has found that this is very true. A bad roll can ruin a good burger. Tyr choices sound good to me, but it's even better if you have your own baker (like we used to have ... in the old days).