-> Buy the best and the freshest meat you can find. Freshly ground is a great choice if available.
-> For the best tasting burger….make sure to use use meat with at least 20% fat content. The best is 30% for a juicy burger.
-> Don’t overwork the meat. Just pat it into patties. Lightly.
-> Don’t over-season the meat. Just salt & pepper is best.
2 lbs ground chuck or sirloin
1 package ranch dressing mix
1/4 c bread crumbs
1 package beefy onion mushroom soup mix
1 T Cajun seasoning, season-all or favorite
3-4 T Worcestershire sauce
Mix all together. Shape into your favorite sized patties. Cook to desired doneness.
Juicy Lucy (cheese stuffed burger!)
4 slices American cheese (about 3 ounces)
1 1/2 pounds ground chuck (15 to 20 percent fat content), chilled
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Vegetable oil, for oiling the grill
4 (4-inch) hamburger buns, split and toasted
Sliced pickles, for serving
Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined. Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of 1 of the patties. op with the second patty and pinch the edges to form a tight seal. Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty. Transfer to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total. Refrigerate while you prepare the grill. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the reserved patties on the grill, close the grill, and cook undisturbed (do not press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom, top with pickles, and cover with a bun top. Serve immediately.
This recipe is from Chow.
Beer Can Burgers (Click here to watch a video of how to make these!)
STUFF ‘EM WITH WHAT YOU LIKE..! WE USED:
Ground Chuck – 4-5 pounds 80/20
Bacon – 2 pounds regular cut (Pork Belly)
Canned Beer – 1 unopened
Buns – 6
Cheese – chunked/shredded (your favorite will do)
Bell Peppers – Red/Green
Tomato – chopped
Bring grill temperature up to 300 degrees Fahrenheit with coals offset for indirect cooking.
Sauté mushrooms, onions, and peppers. Heat up beef hash, chopped tomato, bacon, roast beef, and canned chili. (Or your favorite toppings) Make hamburger balls, 8 to 12 ounces each. Make sure meat is cold. Press beer can into center of each meatball forming a pocket around the can.
Wrap bacon around each one. Should take two pieces of bacon. Using a dishtowel, remove beer can from meatball carefully. Do this until all meatballs have been formed. Take stuffing/toppings and start placing inside meatball pockets. Use your favorite toppings. Chunk cheese and place 2-3 pieces inside desired meatballs or top with shredded cheese. Add a few dashes of hot sauce or bbq sauce.
Place bacon burgers opposite hot coals for indirect cooking.
Put lid on grill and cook for one hour. (Optional – turn and rotate after 30 minutes)
After one hour check for desired doneness.
Remove from grill.
Place bacon burgers on buns.
Top with favorite condiments.
Serve with fries, chips, cole slaw, potato salad, or grilled vegetables.
Sit back, relax, and enjoy!!
Sam found this recipe at BBQPitBoys.