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1. •  
     CommentAuthorGoth_chic
   • CommentTimeMay 14th 2008

    

   Posted By: smjpilotI usually use oatmeal instead of breadcrumbs, and onion soup mix. Nice idea with the clamato... i gotta try that!

   
   
   I use to use onion soup mix...then I tried the Italien bread crumbs and I was hooked!
2. •  
     CommentAuthorsmjpilot
   • CommentTimeMay 14th 2008

    
   That gives me an idea, try italian meatball spice!
3. •  
     CommentAuthorSputnik
   • CommentTimeMay 14th 2008

    
   Using extra lean ground beef is a sure fire way to ruin a burger.
   
   Lean beef is for stews and smoked brisket.
4. •  
     CommentAuthorsmjpilot
   • CommentTimeMay 14th 2008

    
   <blockquote><cite>Posted By: Sputnik</cite>Using extra lean ground beef is a sure fire way to ruin a burger.</blockquote>
   Using extra fat ground beef is a sure fire way to ruin your figure! ;-)

   Thankful People: Goth_chic
5. •  
     CommentAuthorconceitedjerk
   • CommentTimeMay 14th 2008

    
   I loved Dennis Leary's quote, "Bring me a live cow! I'll cut off what I want and ride the rest home!"

   Thankful People: Winklovic
6. •  
     CommentAuthorSputnik
   • CommentTimeMay 14th 2008

    
   My recipe...
   
   - 2 1/2 lbs ground sirloin and chuck mixed (chuck brings the fat... sirloin brings the flavour) a good butcher should be able to do this for you or you can just mix regular ground beef with sirloin.
   - 1/2 cup Italian breadcrumbs (I make my own as the stuff you buy is a ripoff).
   - 1/2 medium sized onion (in a food processor) and squeeze the excess water out with a cheese cloth or in your hands.
   - 1 egg
   - a generous few shakes of Hy's seasoning salt
   - Tabasco to taste (optional)
   
   Mix everything together and make burgers that are slightly larger than the buns you are using and fairly thin. Burgers tend to shrink in diameter and get taller when they are cooking. You want a burger at the end of the day not a meatball in a bun.
   
   The real trick is to make sure your grill is as hot as humanly possible. I usually have my grill between 600-800F and have cast iron grills that retain the heat well and are also concave to move the fat to the back of the BBQ and away from the burners. Makes it a bit easier but you still have to watch them.
   
   Low temp grills tend to steam the moisture out of burgers whereas hot grills cook the burgers quickly without having them dry out. If you have some flareups just keep the burgers moving around or have a water gun handy for localized firefighting. It is definitely worth the effort versus putting the grill at 300F and checking on them every 10-15 minutes.
7. •  
     CommentAuthorJimmytufish
   • CommentTimeMay 14th 2008

    
   I think the hot grill sears the juices in. I do the searing thing for roasts also....actually just about all meat come to think of it. (turning only once).
8. •  
     CommentAuthorStBPegger
   • CommentTimeMay 14th 2008

    
   Screw burgers, I go straight for the steak :)

   Thankful People: smjpilot
9. •  
     CommentAuthordefiantscribbler
   • CommentTimeMay 14th 2008

    
   This might be the weekend to inflate the pool!
10. •  
      CommentAuthorconceitedjerk
    • CommentTimeMay 14th 2008

     
    Or the girlfriend!
    
    I mean, uh....

    Thankful People: smjpilot
11. •  
      CommentAuthorsmjpilot
    • CommentTimeMay 14th 2008

     
    <strong>LMAO!!!!</strong>
12. •  
      CommentAuthorGoth_chic
    • CommentTimeMay 14th 2008

     

    Posted By: SputnikUsing extra lean ground beef is a sure fire way to ruin a burger.
    
    Lean beef is for stews and smoked brisket.

    
    
    My burgers are awesome and I use extra lean or lean. They taste great. Lots of flavour and really juicy.
    
    StBPegger...I think I may do steaks instead....get some nice porterhouse steaks. YUM!
13. •  
      CommentAuthorSputnik
    • CommentTimeMay 14th 2008

     

    Posted By: Goth_chicThey taste great. Lots of flavour and really juicy.

    
    
    I guess it's all relative.
14. •  
      CommentAuthorGoth_chic
    • CommentTimeMay 14th 2008

     

    Posted By: Sputnik

    Posted By: Goth_chicThey taste great. Lots of flavour and really juicy.

    
    
    I guess it's all relative.

    
    
    yes it is. I try not to eat alot of fat. I tend to save my extra calories for beer and wine! ;)
15. •  
      CommentAuthorzander
    • CommentTimeMay 14th 2008 edited

     
    Beef burgers are good, but my favourite burger recipe is with ground lamb.<p>
    
    It's not terribly traditional, but mix about a pound of ground lamb with breadcrumbs, one egg, pepper and chopped (fresh) oregano. Shape the burgers around a chunk of real (goat) feta cheese and serve it on a bun topped with spinach and tzatziki (cucumber/garlic/yogurt dip). <p>
    
    The lamb has enough fat to keep it juicy, but a good part of the fat will also burn off during the grilling (so keep a water sprayer handy). And if done just right, the feta will be all melted and oozing out of the middle when you bite into it. <p>
    
    Serve it up Greek salad, lots of cold beer or red wine and you're set. If I can talk someone into bringing a <a href=http://heinekenexperience.ca/draughtkeg/>Heinekeg</a> over this weekend, then I'm set.
16. •  
      CommentAuthorcancelbot
    • CommentTimeMay 14th 2008

     
    Moderator
    Sputnik, your burgers sound awesome! I will definitely try heating the grill up to the max next time I cook burgers.
17. •  
      CommentAuthorJimmytufish
    • CommentTimeMay 14th 2008

     
    Zander, your burgers sound awesome also. I'm gonna' try them for sure.
    
    (mind you, I'm still buzzn' a bit from your last recipe re: bourbon..):)
18. •  
      CommentAuthorSputnik
    • CommentTimeMay 14th 2008

     

    Posted By: cancelbotSputnik, your burgers sound awesome! I will definitely try heating the grill up to the max next time I cook burgers.

    
    
    Try them on a fresh kaiser roll with mayo, grainy dijon, tomato slices and sauteed onions.
19. •  
      CommentAuthorSputnik
    • CommentTimeMay 14th 2008

     

    Posted By: zanderServe it up Greek salad

    
    
    What kind of Greek salad do you do?
    
    With lettuce or without?
20. •  
      CommentAuthorZwikster
    • CommentTimeMay 14th 2008

     
    dont forget sauteed mushrooms!