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Post by Walter on May 31, 2014 11:51:59 GMT -5
Okay, guys....
Summer's nearly here.
I've had this thing rolling around in my head for a while that I was going to try to make a new burger invention once a week this summer and write it all down. I've had this idea of making really thin burgers, exclusively on a grooved griddle, (maybe 1/8 pound) that cook really fast so that I can make them to order when people come over and festoon them with whatever sauce or topping I can come up with. I stood in front of the fridge today and started the first round based on what I had on hand. (Pesto and sundried tomato burger.... ugh...not so much). Next up, a peanut butter cheeseburger, (actually, a Thai peanut sauce).
If anyone has any weird burgers they like, post 'em!!!
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Post by cyberobb99 on May 31, 2014 13:18:22 GMT -5
You might like to make up some "Greek" burgers.
1 Lb. ground Lamb
1 Lb. Ground beef (Or, just use 2 Lbs of Lamb)
salt and pepper to taste
1 tsp dried oregano
1 Tbsp finely chopped garlic
1 tsp dried parsley
2 Tbsp finely chopped onion
Top these burgers with Feta, but don't mix the Feta into the burgers themselves.....since you're doing thin burgers mixing in cheese will probably cause you more trouble than the flavor would be worth.
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Post by Deleted on May 31, 2014 13:34:33 GMT -5
Talk to me! Mix in some chopped up jalapenos and kalamatas. And bonus points to Walt for using the word "festoon".  |
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Post by AlaCowboy on May 31, 2014 23:48:41 GMT -5
one pound ground venison
one pound mild sausage
one pound ground beef
Mix well and patty out 1/4 pound size.
With thumb and forefinger pinch center of each patty (limits shrinkage)
Grill
Top with 1/4 inch slice of Vidalia onion.
Slice of hoop cheese
I sometimes use whole wheat hamburger buns, but usually just have 2 burgers w/o bread.
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Post by Lee The Locksmith on Jun 1, 2014 9:10:46 GMT -5
Talk to me! Mix in some chopped up jalapenos and kalamatas. And bonus points to Walt for using the word "festoon". More like BUFFOON |
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Post by Walter on Jun 1, 2014 15:53:40 GMT -5
You might like to make up some "Greek" burgers. 1 Lb. ground Lamb 1 Lb. Ground beef (Or, just use 2 Lbs of Lamb) salt and pepper to taste 1 tsp dried oregano 1 Tbsp finely chopped garlic 1 tsp dried parsley 2 Tbsp finely chopped onion Top these burgers with Feta, but don't mix the Feta into the burgers themselves.....since you're doing thin burgers mixing in cheese will probably cause you more trouble than the flavor would be worth. Tried a version of this with what I had on hand. Used fresh parsley, sautéed the onions and garlic, added the oregano and parsley, set it aside. Ground beef, with salt and pepper onto the frying pan, flipped the patty and added the onion mixture on top, toasted the bun, put a layer of hummus on the top.....then... .....wait for it...... .....then...... OH CRAP!!.....the container of crumbled feta back there in the fridge was actually crumbled gorgonzola. NOW WHAT?? Oh, well....let's see what happens. .....hmmmm.......Gorgonzola on this thing? Tried it...Would NOT advise it. Had the second one without any cheese but added some sliced tomato and it was much better. I'm thinking the feta would have made it excellent, and I'm going to try substituting tzatzike for the hummus, which is all I had on hand. THANKS, ROBB!! |
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Post by Coaltrain on Jun 1, 2014 20:31:03 GMT -5
My absolute FAVORITE burger is stuffed with gorganzola cheese, topped with grilled red pepper and onion on a toasted bun smeared with a garlic mayo. For a drink, I like either a lime vodka n seltzer or a twisted tea.
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Post by Walter on Jun 2, 2014 12:54:53 GMT -5
My absolute FAVORITE burger is stuffed with gorganzola cheese, topped with grilled red pepper and onion on a toasted bun smeared with a garlic mayo. For a drink, I like either a lime vodka n seltzer or a twisted tea. OKAY. That will be next up then, though I may need to use bottled grilled peppers...not as good, but time is an issue. These are lunch break concoctions.. |
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Post by gatr55555 on Jun 2, 2014 17:28:15 GMT -5
Kept it simple. 80/20 ground chuck, thick cut bacon. Sauted some baby portabelas in the bacon grease.Top it all with a slice of baby swiss , and a thick slice of beefsteak tomatoe on a whole wheat Kaiser roll.
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Post by Lee The Locksmith on Jun 2, 2014 18:00:36 GMT -5
Kept it simple. 80/20 ground chuck, thick cut bacon. Sauted some baby portabelas in the bacon grease.Top it all with a slice of baby swiss , and a thick slice of beefsteak tomatoe on a whole wheat Kaiser roll. I think you have the foundation for greatness, however I feel that sliced onion and a spicy mustard are a necessary addition. Sometimes, I wonder if Baby Swiss is the way to go vs. American or peppercorn. |
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Post by Walter on Jun 2, 2014 18:45:36 GMT -5
Kept it simple. 80/20 ground chuck, thick cut bacon. Sauted some baby portabelas in the bacon grease.Top it all with a slice of baby swiss , and a thick slice of beefsteak tomatoe on a whole wheat Kaiser roll. I think you have the foundation for greatness, however I feel that sliced onion and a spicy mustard are a necessary addition. Sometimes, I wonder if Baby Swiss is the way to go vs. American or peppercorn. Grilled onion might work, but fresh, raw onion would likely overpower the mushroom, no? |
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Post by AlaCowboy on Jun 2, 2014 21:20:06 GMT -5
Kept it simple. 80/20 ground chuck, thick cut bacon. Sauted some baby portabelas in the bacon grease.Top it all with a slice of baby swiss , and a thick slice of beefsteak tomatoe on a whole wheat Kaiser roll. I think you have the foundation for greatness, however I feel that sliced onion and a spicy mustard are a necessary addition. Sometimes, I wonder if Baby Swiss is the way to go vs. American or peppercorn. |
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
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Post by Deleted on Jun 2, 2014 21:24:09 GMT -5
Tillamook cheddar. Bacon fixes everything.
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Post by Coaltrain on Jun 3, 2014 4:04:51 GMT -5
Kept it simple. 80/20 ground chuck, thick cut bacon. Sauted some baby portabelas in the bacon grease.Top it all with a slice of baby swiss , and a thick slice of beefsteak tomatoe on a whole wheat Kaiser roll. I think you have the foundation for greatness, however I feel that sliced onion and a spicy mustard are a necessary addition. Sometimes, I wonder if Baby Swiss is the way to go vs. American or peppercorn. Swiss holds together better when melted. ;-) |
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Post by gatr55555 on Jun 3, 2014 16:07:14 GMT -5
I think you have the foundation for greatness, however I feel that sliced onion and a spicy mustard are a necessary addition. Sometimes, I wonder if Baby Swiss is the way to go vs. American or peppercorn. Swiss holds together better when melted. ;-) DING DING DING WE HAVE A WINNER! Yes the swiss holds the shrooms and bacon on the burger. As for the other suggesions. Onions , only if they are sauted. Raw ones give me heart burn from hell. Some deli mustard is good on it though. I have also replaced the tomatoe with some fresh guacamole too. Winner winner chicken dinner. |
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