How do you prep your burgers for the grill?

[JettaKnight]

Sooooo glad I came back to check on this thread.

 

[femurphy77]

Sooooo glad I came back to check on this thread.

Uh. . .

Yeah!

 

[thunderchicken]

Yes it is....I just hope she didn't get anything tangled in the bow string. And might I say very nice muscle definition she has as well. I like it

 

[Nojoy621]

1lb ground beef,
bourbon, chilled

Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side. Pour chilled bourbon in chilled shot glass. Enjoy.

 

[Bosshoss]

Uh. . .

Yeah!

OK 90% of the people won't even see a bow in that shot and the other 10% won't notice(or care) that she is shooting the bow backwards. Bow is strung wrong and she is holding it backwards. I suppose that doesn't make her any less HOT.

 

[thunderchicken]

OK 90% of the people won't even see a bow in that shot and the other 10% won't notice(or care) that she is shooting the bow backwards. Bow is strung wrong and she is holding it backwards. I suppose that doesn't make her any less HOT.

Nope doesn't make her any less hot. Prolly the BF's fault for stringing it wrong. I will give her a pass on the bow this time

 

[Hoosier45]

Montreal steak seasoning. Sometimes seasoned salt and garlic powder. Sometimes Dillo Dust. Right before I put them on, I brush a little canola oil on each side. Sears in the juice and gives them a little crunch on the outside.

 

[Vigilant]

Start with good meat and all it needs is salt and pepper.

/thread!

 

[JettaKnight]

/thread!

I think I tried that. However, if the thread would have ended there, we would have missed the archer!

 

[LEaSH]

In my experiments to make a different kind of burger, I've come up with what I imagine could be a Japanese steakhouse burger:

Ground beef (not a Kobe or anything, let's be real)
T of ground ginger
T soy sauce
1/2 T shichimi togarashi
T seasame oil

Make Patty and slap sesame seeds on each side

Pan on med high and cook through.

I've got this wasabi garnishing sauce in a squeeze bottle. It's pretty awesome.

So it's different, and those with sensitive eating habits won't like it, but that's ok.

 

[chocktaw2]

I wish I could grill, just can't get the hang of it, or can't get it right. I leave it to the pros, and you folks are pros.

 

[Vigilant]

I think I tried that. However, if the thread would have ended there, we would have missed the archer!

True, I digress, I like archers!

 

[Vigilant]

I wish I could grill, just can't get the hang of it, or can't get it right. I leave it to the pros, and you folks are pros.

Grilling isn't hard, some food knowledge, some heat, and some practice, is all you need! Forgot patience, lots of patience!

 

[chezuki]

Lol, chock doesn't need any help.

 

[jgressley2003]

I just fixed the best burger I've ever had. I did pick up some Dale's last night, but didn't use it yet. Anyways I pieced together what some of you guys use.

• Worcestershire sauce
• Montreal steak seasoning
• black pepper (lots of it)
• cayenne red pepper (lots of it too)
• salt
• garlic powder

After I let that set in for about an hour then I fired up the grill. I used tongs instead of the spatula like someone mentioned so that you don't lose seasoning. Once the burgers were well done I put pepper jack cheese on top and let that melt. As it was melting I put two pieces of Texas toast ( buttered on one side) on the grill for a few minutes. For condiments I just used Mericle Whip and pickles, but I think in the future I'm going to replace those with bacon and BBQ sauce.

 

[thunderchicken]

Sounds pretty good to me

 

[Jimb]

However you spice up your ground cow....the best tip I've ever gotten was to put a decent size indentation in the middle of the burger after you put them on the grill. Helps the middle of bigger burgers get done better, and prevents most of the shrinkage.

 

[jgressley2003]

However you spice up your ground cow....the best tip I've ever gotten was to put a decent size indentation in the middle of the burger after you put them on the grill. Helps the middle of bigger burgers get done better, and prevents most of the shrinkage.

Thanks for the tip, I'll do that next time

 

[BigMatt]

Lawry's Seasoned Salt... That's it.