untateve Posted August 29, 2006 Share Posted August 29, 2006 I'm doing these tonight on the Egg, with my own variations: andouille sausage for pepperoni tomato sauce instead of pizza sauce, but I'm adding herbs to flavor it up blue cheese rather than provolone (I like blue cheese on my burger) Very good. Next time I plan to use more andouille as the taste was a bit too subtle. I think I may try some chorizo as well. Happily, no one at the table broke out in masturbatory behavior. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted August 30, 2006 Share Posted August 30, 2006 80-20 fresh ground beef I put on a spice mix I make with Lawry's, Garlic Powder, Onion Powder, Kosher Salt (just a little)ver and some Montreal Steak seasoning. Mix all that up and put it on the patties. I'll put a little A-1 or some BBQ sauce and then grill. My wife makes ones where they are just a plain burger pattie. She mixes equal parts mayo, mustart, bacon bits and a tone of shredded cheddar in a bowl. AFter the burgers are done grilling she'll put a spoon of that mix on it and throw the pattie in the oven to melt the stuff. That's good stuff there. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted August 30, 2006 Share Posted August 30, 2006 (edited) I'm doing these tonight on the Egg, with my own variations: andouille sausage for pepperoni tomato sauce instead of pizza sauce, but I'm adding herbs to flavor it up blue cheese rather than provolone (I like blue cheese on my burger) In addition to blue cheese, blacken them first (dust heavily with cajun spices before cooking). I call them an Ali burger 'cause they're black and blue. Edited August 30, 2006 by Kid Cid Quote Link to comment Share on other sites More sharing options...
cdrudge Posted September 5, 2006 Share Posted September 5, 2006 My simple recipie just calls for ranch or italian dressing powder and shredded cheese. It takes 1 regular sized packet for 2 lbs of your favorite ground beef. Toss in cheese to taste, I usually use around 1 cup / 2 lbs. Mix well, then form into patties. Cook as usual. Warning: the cheese will drip down onto the coals and/or burner. Quote Link to comment Share on other sites More sharing options...
Rogue Posted September 6, 2006 Share Posted September 6, 2006 Country Bob's sauce worcestshire egg bread crumbs fresh garlic sometimes bacon bits onion salt crushed red pepper Quote Link to comment Share on other sites More sharing options...
ljbrun Posted September 10, 2006 Share Posted September 10, 2006 Recently, I started eating grass fed beef. It's more expensive, but I was amazed at the difference. For me it's red to pink in the middle with red onion, tomato and swiss or monterey jack. Quote Link to comment Share on other sites More sharing options...
giggity Posted September 12, 2006 Share Posted September 12, 2006 My personal favorite is to mix crushed FunYuns into the meat along with the spices/seasonings of your choice. Make two thin patties for each burger. Put Bleu Cheese crumbles on top of on patty and put another patty on top and seal it. Then grill. Add Applewood bacon, and the condiments of your choice. The FunYuns friggin rock, seriously. FunYuns substituted for bread crumbs will make meatloaf that will blow your pants off....and possibly cause a masturbatory reaction. Quote Link to comment Share on other sites More sharing options...
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