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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 pu
  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
  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 wen
  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 Mi
  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.
  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 li
  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 real
  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
  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
  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 softe
  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 spinac
  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)
  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
  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 jus
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