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Found 22 results

  1. It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped. Flipped them. I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese. Here it is plated up with the Steak Fries and a Modelo Especial. YUM! Thanks for looking.
  2. Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties. Flipped and removed them when they were done so I could add the cheese. Toasted the buns. One more time of the grill to melt the cheese. Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!) After a few bites of this monster. So good! Thanks for looking.
  3. For the long weekend we started out being invited over to our neighbor’s house for hamburgers. I was tasked with grilling up some corn. Once these started getting some golden-brown char marks, I put them in a large rectangular pan and covered them with foil. We took this over with two each, 3 portion plates of fixings. One plate had a stick of butter, salt and black pepper for traditional American style corn of the cob. The other plate had some mayo, Tajin seasoning and come Cotija Cheese for Mexican style street corn. Didn’t feel like I should be taking pictures at their house so that’s all I can share from the 4th. Today I grilled up some hamburger patties on my Akorn Jr. for some cheese burgers. After they were done I removed them and toasted the buns while I added the cheese to the burgers. One more stop on the grill to melt the cheese. Here is mine plated up with some potato salad, some watermelon and a Stone Brewing Vanilla Bean Porter. There nothing quite like enjoying a good cheeseburger on the 4th of July weekend. Thanks for looking.
  4. When shopping and got some groceries we needed. Picked up some nice brioche buns and we made cheeseburgers on the Akorn Jr. again. Sliced up the veggies. Cooked up the burgers. Assembled my cheeseburger and plated it with a slice of water melon, some pringles and a Modern Times Blazing World Hoppy Dank Amber. Delicious. Thanks for looking
  5. SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves. Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers. I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges. I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper. I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400) With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef and mixed in some diced onion and blue cheese crumbles. I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets. I placed my C.I. griddle over them and let it get smoking hot. I divided the ground beef into 4 roughly equal size balls. Once the griddle was smoking hot I placed the balls on. Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes. After approximately 40 minutes the fries were ready. Here it is plated up with a Modern Times Black House Coffee Rroasty Stout. This was excellent! Thanks for looking.
  6. Yesterday I inched closer to retirement as I had my 61st birthday. In the morning my wife blessed me with some nice gifts. She said these were all to help me enjoy the outdoors more. (Not sure I needed more things to do that but ) First thing she had me open is this Landman fire pit. Next thing I open was a cover for the firepit. Next thing I open was a nice insulated shoulder bag. And finally, I opened the last gift which was and assortment of frisbees for Frisbee (Disc) Golf. As a youth we used to play Frisbee Golf a lot at La Mirada Regional Park. She thought I might enjoy getting out and doing this again. The rest of the day we spent it at home doing a few redecorating chores that we had been meaning to get to and generally taking it easy and enjoying ourselves. Towards dinner time I fired up the Akorn Jr. and made us some cheeseburgers. Here’s my burger with a slice of watermelon, some Pringles and a Stone Ruination Double IPA. A very relaxing day that I thoroughly enjoyed. Thanks for looking.
  7. After the new Red Kettle had burned for approximately 90 minutes initiated it with a fast cheese burger cook. Let the patties heat up indirect at first. Once they were sweating I moved them over for a 90 second sear on each side and then move back to the indirect side to melt the cheese. Plated mine up with some chips, potato salad and a Stone Brewery Coffee Milk Stout. Easter was good to me. Thank for looking.
  8. Ham / Cheese burgers are just so easy and delicious to make on the Akorn Jr. that I made some more on Saturday. Plated with some watermelon, potato salad and a Modelo Negra Thanks for looking.
  9. Wanted a quick cook tonight so I broke out my neglected Akorn Jr. that I haven’t used for a few months. Put a small chimney of lump on the side burner for quick ignition. Dumped it into Jr. and put 3 frozen Kirkland patties’ on with some seasoning. After approximately 5 minutes they were nice and juicy so I flipped them. After approximately 4 minutes they were ready for the cheese. After cheese had started to melt I toasted the buns. Served up with some BBQ tater chips and a Modelo Especial. Very tasty. Thanks for looking.
  10. After such a fabulous dinner at Donovan’s La Jolla, we wanted to take it easy with our Sunday dinner. (See Link: https://www.kamadoguru.com/topic/36563-anniversary-dinner/?tab=comments#comment-472841) We decided on a simple all American Cheese Burger. It’s a fast and easy but very delicious meal. Patties on the Jumbo Joe. And plated up with some Fritos, watermelon and a Sierra Nevada Blindfold Black IPA. So good! Thanks for looking.
  11. Well seasoned Turkey burger topped with grilled mango on cracked wheat with roasted veggies.
  12. Howdy, Pards! Inspired by RogerFromCO's reverse seared Buffalo Burger with black olives (http://www.kamadoguru.com/topic/26709-my-first-two-reverse-sear-cooks/?hl=buffalo), I wanted try something similar and at the same time, up my personal game in the Burger World. I'd had never reversed seared a burger before, nor used black olives as a topping. Please, join me in my education of the culinary arts of grilling. I started with a pound and half of 80/20 ground beef in a large glass bowl. I added and hand blended 4 fresh minced garlic, 1 tbsp Dizzy Pig's Snake Venom rub to bring a little spicy heat, 3 tbsp of olive oil, 1.5 tsp each of salt and black pepper, 1/4 cup of Worcestershire sauce to kick in some zing, and 1/3 cup of Italian style bread crumbs to finish it off some zag. I was able to make 6 Quarter Pound patties, two to grill now, and four vacuum sealed for other days. Using an empty cardboard tube from a paper towel roll, I used the "volcano" method to set up my hickory lump. Also, dropped a couple of cotton balls soaked in rubbing alcohol to help light the lump. I find using this method helps me to get a quick fire. Now, in upping up my game in regards to burger cooking, I wanted to do a reverse sear method where I cook the burger low and slow first, then finish it off with a quick hot sear. And, to add an additional layer of flavor, I was going to do the low and slow on a cedar plank, skipping any other smoking chunks so the subtle cedar flavor would become a star in this act. In prep, I had been soaking the cedar plank in the kitchen sink for 3 hours. I weighted the cedar plank with a full bowl of water to keep the entire plank underneath the water. I put a thumb dimple in the center of the patties and placed them on the cedar plank once I hit my grill grate target temp of 255 degrees F. Also, had on hand a spray bottle of water just in case the cedar plank had a flare up. While the burgers were doing the low and slow cook, I started on my toppings. I like a burger with just four or less toppings. I'm of the persuasion that too many toppings takes away from the flavor of the seasoned meat. My four toppings were stewed onions, bacon, black olives (thanks, again, for the inspiration RogerFromCO) and American cheese slices. Yyyyyeees, Sir! Not a fan of a salad (lettuce and tomato) on my burgers, just saying, you know. The stewed onions idea came from the October/November issue of a Cook's Country article. There's a burger joint in Wisconsin that serves a butter burger and they stew the onions rather than use them raw or totally caramelized. I wanted to try this method for the onions. I rough chopped a small onion and added it to 1 tbsp of melted salted butter and 1 tbsp of water on medium heat, then covered. Cooked the onions until they were tender, then uncovered to allow the onions to cook just to the point of beginning to brown. I added and mixed in the black olive slices to the finished onions and kept the sauce pan on warm. In tasting them, the buttered up onions were fantastic! Next topping, I fried up some bacon slices. Cooked the burgers on low and slow until the Internal Temp of the meat hit 160 degrees F. Pulled the planked burgers off the grill and upped my grill grate temp to 500 degrees to do the reverse sear. For the last topping, I slapped on two slices of American cheese for each burger. Wooooooo, Buddies! 'Ol Marshall Lucky loves him cheese. Assembled and plated my cedar planked, reverse seared, twice cheesed burger. Now, Pards! It's time for 'Ol Marshall Lucky to enjoy a sweet tea mixed with Black Heart spiced rum and a squirt of lime; and, a bite of burger. Yyyyyeees, Sir!
  13. Hi all, Been really busy with harvest and crushing that there is little time for grilling, but this sunday I just had to light mi vision. Just to do a easy cook, and something that I have been eager to try ever since I watched the bbq pit boys video. Graved some ground beef, formed a ball and used a beer can to make the shape Grilled some onion and some mushrooms and stuffed the burgers and toped them with some gouda cheese, put them on the grill for about 40 minutes at 350ºF My wife fried some fries and on to the plate they went I don't know if it was because I really missed my kamado, or the fact that we were really hungry, but man, this burgers tasted perfect! thanks for looking! Z
  14. So I had some leftover smoked Mac & Cheese from my Sunday cook, and the guys in my staff wanted to try it fried, so I of course obliged. If we were going to do it though, we were going to do it big! I brought in that smoked bologna I made last night, and that extra pan of smoked mac, along with a bunch of other goodies. I forgot that those observing Lent wouldn't be able to enjoy the mac that had bacon in it, or the bologna, or the burgers I was planning on cooking, so I had to go to the freezer and pull out some veggie burgers, and some cold smoked Tofu I made up a few weeks ago. I cubed up the Tofu, tossed it in corn starch, and fried those babies up! Tasty smokey protein bites. Good enough plain, or also awesome dipped in various sauces. Next up, I cubed up the smoked mac from last weekend, washed in egg, and dipped in a mix of Panko and Italian breadcrumbs. After sitting in the freezer for a few hours, I tossed them in that hot peanut oil, and they came out perfect! Smoke, cheesy, and super crunchy! Then the beast burger! I used the company gasser, and threw on some fresh patties along with the veggie burgers. After dressing with a bit of Muenster cheese, I threw on a nice thick fried round of the mac and cheese I made last night. This was the whole reason we decided to grub today. One of my buddies asked me if I could cut the mac into a round "patty" and put it on the burger... HECK YES!! Follow with some nice fresh Onion, Lettuce, and Tomato, and you've got yourself a artery clogger on a bun right there!
  15. The Egghead Forum is hosting a "Throw Down" contest themed "Surf and Turf". I tried to bring a lot of creativity to the entry. I entered a shrimp burger with bacon and a homemade siracha cocktail sauce. I chopped about 1/2 a pound of massive shrimp into 1/2" chunks. Another 1/2 pound went into the food processor with some egg. breadcrumbs, parsley, onion and some seasonings to create a binder. Hope you enjoy this!
  16. I know I’m not alone in trying to drop some pounds. In that light I’ve joined Weight Watchers and I’m finding it very easy to do. Here I’m posting a simple but delicious cook I recently made that was simple to make, low in points and was delicious. We bought these Chicken Burgers and Sandwich Buns from Costco. The burgers are actually precooked but I wanted to add some fiery goodness to them as they heated up. I got my Weber blazing hot and reheated them. Placed the burger on the bun with a little mayo. Spread on some Hatch chili’s. Tomato and onion, Now some lettuce and she’s done. Served with some BBQ Popchips. It was so good it’s like I’m not dieting.
  17. Quick burger night last week I forgot about... thought I'd change up my usual sauteed onion burger and found this gem... a new favorite: 2 tablespoons extra-virgin olive oil 1/2 large red onion, thinly sliced Kosher salt 1 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons honey 1 thyme sprig Freshly ground pepper 2 pounds ground sirloin 4 ounces Stilton cheese, cut into slices 8 mini brioche or kaiser rolls, split Spinach leaves (or whatever lettuce you prefer) In a skillet, heat the oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the red wine, vinegar, honey and thyme and simmer, stirring, until the liquid has evaporated, 15 minutes. Season the onion jam with salt and pepper; discard the thyme. Usual burger grill temps around 450 or so.. Generously season the sirloin with salt and pepper, a couple of shakes of Worcestershire and some dried onions . Mix gently, then shape into eight 1-inch-thick patties; season again with salt and pepper. Grill the burgers, turning once, until charred on the outside and pink within, about 3 minutes per side. Just before the burgers are done, top them with the Stilton. Transfer to a platter. Lightly grill the buns. Set the burgers on the buns. Top with the onion jam and spinach/lettuce and serve - BOOM. Cheers!
  18. So I tried Surf n Turf burgers for the first time ever. I was more than a little impressed. Basically, I ran some frozen shrimp through my food processor (leaving it VERY coarse), and mixed it with the burger meat. Added a copycat of Old Bay (which I'll buy instead if I do this again) to the mix and grilled them up. Full recipe is on my Drunken Pitmaster page in my sig.
  19. Chicken and Burgers – Simple Meals with an Elegant Touch The last few days in the household have been hectic and so the meals have been simple and uninvolved but still elegant cooks. One evening it was bone-in grilled chicken thighs with my homemade chunky BBQ sauce and the next was gourmet burgers. The Chicken Meal The chicken thighs were grilled indirect at high temperature and then sauced with my homemade chunky version BBQ sauce based off my mom’s older recipe. Yummm! In keeping with the diet balance, the chicken was served with sides of Brussel sprouts and also fresh spinach my son cooked with garlic, onion, and some turkey bacon (yeah, it is just not the same as real pork bacon…sigh) as if they were “Southern Greens”. But the spinach this was was really good. The Burger Meal The burgers were organic grass fed beef the new market had on a loss leader sale. They were served on whole grain bread toasted on Big(Red)Joe. I also got out my new batch of fermented garlic and honey with pepper dill pickles as one burger dressings. Instead of lettuce we used fresh spinach. A major side was a daikon radish slaw with an Asian dressing (light soy sauce, mirin, vietnamese fish sauce, sesame oil and siracha) my son created. Man that was a great side! And just because, we did a caprese salad using some excellent mozzarella and this fantastic olive oil I got as a gift from a friend of mine in Geneva that comes from their family farm in Italy that they press it themselves for their own consumption. On a whim at the end of the cook, I also did some grilled figs fresh off the tree (at least I got a few figs the birds, squirrels, wasp and moths - and sometimes the possum had not gotten first) , drizzled them with honey and a splash of balsamic vinegar while still warm. They were pretty good. Really would have been nice with a brie cheese had I had any. Hope this gives you some new ideas on simple meals with an elegant touch.
  20. Our Memorial Day weekend ended in style with Triple Chili Cheese Burgers. Started out making a batch of John’s hotdog chili. Seasoned a pound of hamburger with: 1/2 cup diced onion 1/2 cup grated Jack cheese 1 tbsp. of Steak seasoning 1 tsp. fresh ground black pepper Formed 3 ea. 1/3 lb. patties and reverse seared them. Toasted the buns and assembled the burgers. Plated shots with a Rouge Hazelnut Brown Nectar Ale. Burger layers are as follows: Mayo, lettuce, Hatch chilies (That’s 1), red onion, 1/3 lb. burger patty, jalapeño pepper jack (That’s 2), chili (That’s 3) and tomato. Very messy but very tasty.
  21. We wanted to start the Holiday weekend off right with some cheese burgers. Not just a cheese burger but a Southwest Cheese Burger. Here are most of the ingredients. Decided to use the old “Sears Happy Cooker” and some KBB I just picked up on sale at HD. Started a chimney on the gas burner. It got red hot fast. And slapped on the patties. Made up some chipotle mayo. Toasted the buns and spread on the Chipotle mayo. Plated shots with a nice porter. Burger layers are as follows: lettuce, meat, Jalapeno Jack, lettuce, meat, red onion, Jalapeno Jack, tomato, Hatch chili, avocado and cilantro. Had to unlock the jaw. These were good.
  22. I love buffalo meat. I made some buffalo burgers with home made buns a few nights back. Made a quick spread instead of mayo this time The buns prior to hitting the kamado Baked at 375* About 20 mins and they're done. This was my second try at buns and results were much better but I think I needed go a few mins more. Bottom Sliced Bring on the meat Coming together And a sammie is born The guts More spread for the last few bites Needless to say it was delicious and cell pics don't do it justice. Thanks for looking!
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