Best burger recipe

[Wildabeest]

certainly the steaks are nowhere near the top. but they're yummy.

when we go out for good steaks it's for our anniversary at a butchery and market restaurant in boulder and these days it costs us north of $400 dollars all said and done. that's where the unmatched steaks are. aboslutely lightyears better than what i can produce at home. good thing we budget for an annual anniversary dinner.

t road is just unmatched for a well priced delicious glutton fest. gorging on 2,000 calories of roadhouse rolls dripping in butter, then munching down a cactus blossom, chomping a caesar or house salad with blue cheese then chewing down a 16 oz ribeye washed down with a makers mark old fashioned is about as enjoyable a time as one can have. sometimes, i wonder if it's almost more enjoyable than getting the 14 dollar old fashioneds with woodford reserve and 260 dollar 60 day dry aged 32 oz ribeye to share at the yuppy restaurant.

for the same reasons i'll never be above red robin, big macs, taco bell, papa johns or pizza hut. if it tastes good to you and you have a good time, go enjoy it every now and then.

If you’re gonna splurge, Shanahan’s in Denver does a really good steak.

 

[TOGIE]

If you’re gonna splurge, Shanahan’s in Denver does a really good steak.

Have been there. Absolutely very good. But IMO pales in comparison to places like Guard and Grace in Denver or Blackbelly in Boulder.

 

[Wildabeest]

Have been there. Absolutely very good. But IMO pales in comparison to places like Guard and Grace in Denver or Blackbelly in Boulder.

Those are added to my list of places to try! Hopefully better than TX Roadhouse!

 

[LuketheDog]

Influence how I make burgers tonight and share your best burgers recipe!

Whatever you did, I hope they looked like this...goat burgers, 80/20 grind, 1/4# smashburgers, salt and pepper only

 

[howl]

EB Fungi umami seasoning, pickapeppa, black pepper, onion, garlic and season salt, is the current favorite with whatever ground beef makes it in the door.

 

[Jbotto]

No pictures, but this thread had me thinking of burgers all day. Pellet grill at 400° let it come to temperature. Opened “sear grate” and tossed on 5 burgers. About 4-5” diameter and 3/4” thick. Some generic season-all in the beef and cooked about 5 minutes per side. Topped with good slices of Swiss and some raspberry habanero sauce with lettuce. My bride made garlic toasted ciabatta buns inside while these cooked. Man did they hit the spot! Lots of good techniques/ideas in this thread to bookmark and revisit!

 

[noharleyyet]

Whatever you did, I hope they looked like this...goat burgers, 80/20 grind, 1/4# smashburgers, salt and pepper only

View attachment 316524

yea, looks amazing...nice pic

 

[WildWill]

Was shopping today and found these bad boys. Gonna give them a go on Saturday.

 

[WildWill]

One way to avoid the messy cast iron in the kitchen.

 

[Arcola]

View attachment 317698
One way to avoid the messy cast iron in the kitchen.

Blackstones are great! You might end up degreasing those bricks more often than you want to though.

 

[WildWill]

Blackstones are great! You might end up degreasing those bricks more often than you want to though.

I already do it about twice a year as I keep my smoker there and use it a ton. I'd rather pull the power washer out a couple times a year then clean that dang stove top to my wife's standards everytime. Definitely need another rubber matt for the concrete though.

 

[rcs9250]

I’m pretty much a novice to cooking. I have over a hundred pounds of ground venison in the freezer in one pound sleeves. My wife doesn’t care for non-ground meat so I make chili, sloppy Joe, soups etc. with ground.

I was looking for a good burger recipe and sort of came up with an adaptation of recipes.

I thaw one pound venison. I add one egg, 1/4 cup bread crumbs, 1/2 tsp salt, 1/4tsp pepper and two tsp Worcestershire Sauce. I mix well and form four patties and put in fridge for about two or three hours then take them out and let almost come to room temp. I then get my 12” cast iron skillet and put it on the side burner of my gas grill on medium and spread olive oil on bottom of pan. I cook them four minutes on each side then check temp with probe to 145°-150°F.
Then cheese, slice of onion as round as pattie and a slice of tomato, lettuce, mustard and ketchup and any kind of bun.

 

[Ben Lamb]

Grab some burger

Put it in a mixing bowl.

Add a handful of oats (a big handful if you're making more than 2 pounds, a smaller one for 1 lbs), some Worcestershire sauce, 1 egg per pound and some Montreal steak seasoning.

mix well, form patties - grill till medium rare.

Simple, easy and the oats and egg bind the meat, while giving it a little extra flavor.

 

[rcs9250]

Grab some burger

Put it in a mixing bowl.

Add a handful of oats (a big handful if you're making more than 2 pounds, a smaller one for 1 lbs), some Worcestershire sauce, 1 egg per pound and some Montreal steak seasoning.

mix well, form patties - grill till medium rare.

Simple, easy and the oats and egg bind the meat, while giving it a little extra flavor.

I will have to try that.
Not being real kitchen handy, when you say oats, do you mean like Quaker oats, rolled oats? I assume you don’t mean steel cut oats as they take a bit of time to reconstitute.

 

[Sask hunter]

Made some good ones the other day with just salt and Montreal steak spice

 

[peterk1234]

Elk burgers, 70/30 (ya I like it dripping with fat) and homemade buns. Smashed, with a pile of super thinly sliced onions on top. Flip and cook those onions. Cheese. Then let those buns absorb some of that steam. Topped with special sauce. It's mayo, siracha, and Dijon mustard. Go big or go home

 

[rcs9250]

Made some good ones the other day with just salt and Montreal steak spice

Being a neophyte in the kitchen, how much of the Montreal seasoning should I add to a pound of ground venison?

 

[Wild Bill]

Do what feels right, my man.
Cooking is art, baking is science.

 

[Dave N]

Being a neophyte in the kitchen, how much of the Montreal seasoning should I add to a pound of ground venison?

I just add a liberal sprinkling to each side of the burger. Sometimes add a splash of Worcestershire sauce as well.

 

[INMT]

Wild game burgers are hard to mess up unless you overcook them. A couple minutes each side and you’re good. Add whatever seasoning you like.