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Found 12 results

  1. 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.
  2. 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.
  3. 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.
  4. Rob_grill_apprentice

    Brioche Buns first run

    I am happy with my first run of Brioche buns, following Peter Reinhart recipe from Crust and Crumb. If I had taken the buns off 5 minutes sooner they would have been prefect. I used 150 g for buns so next time I will reduce to 100 g. The 150 g were almost too big to put a mouth around. The last bit of dough I made loaf which I took off on time so the crust is better.. I had coated the buns with black sesame seeds after egg wash. The first run was close call had I taken them off 5 minutes later they would have been burned, Burgers were very good.
  5. It's still July and having already made some nice Cheeseburgers yesterday, I decided to try something a little more outside the box. There is a Burger restaurant near us called Slaters 50/50 that serves a burger called the Buffalo Buffalo Burger. Here’s a description: “The tangy stack features seasoned ground bison (aka the American buffalo) nestled on a bed of shredded celery and carrots. All that's topped buffalo sauce-infused sharp cheddar cheese, grilled onions and jalepeños, and then smothered with housemade buttermilk ranch and Frank's RedHot dressing” I decided to try to recreate it here. First I bought some ground Bison meat at Costco. I mixed in some onion and some blue-cheese into the meat. To speed things along I placed a chimney of charcoal on my side burner. Once the charcoal was ready I poured it into the charcoal baskets in my Weber OTS. I placed my Camp Chef griddle over the coals and waited for it to get screaming hot. I then place 4 meat balls on. They started sizzling in no time. I smashed them and then flipped them. While they were cooking I made up some Crystal Hot Sauce Mayo. When they were done I assembled my burger. First was the Crystal Mayo on bot top and bottom haves of the bun. Then some thinly sliced carrot and celery. Next the burger, 2 slices of sharp cheddar cheese and some thinly sliced jalapeno. And finally some pickled red onion. Here it is plated up with a slice of watermelon and a Ballast Point Grapefruit Sculpin IPA. The crunch of the carrot and celery going with the heat of the mayo and jalapeno with the savory buffalo meat and cheese and the sour of the pickled onion. Mmmm! Best burger ever! Thanks for looking.
  6. BEER-N-BBQ by Larry

    How To Make Better Burgers

    I make these last weekend. MMy son has been hogging my computer preventing me from getting to this sooner.
  7. It’s still July so I tried a new burger this evening. “The Crunchy Guacamole Cheeseburger” I had a leftover Buffalo patty and some buns from the Buffalo Buffalo Cheeseburger cook on Sunday. I spread on some Crystal mayo and then placed on some thinly sliced carrot and celery. (The Crunch) I liked it so much from the Buffalo Buffalo Cheeseburger that I wanted it again. I then placed on the buffalo patty with 2 slices of sharp cheddar cheese. Then a heaping tablespoon of fresh made guacamole. Place on the lid and took it outside to take a plated pic. Yum! Thanks for looking.
  8. Today was a scorcher here in Low Cal. When I went to the store to get a few items it said 111 degrees on my car thermometer. Might have been because of the big parking lot but dayuum it was hot. Because of the heat I wanted something simple to cook. How about hamburgers? Sure, why not. Now I had placed an order a few weeks ago and SRF was giving a 1 lb. box (2 8 oz. patties) with any order over $99.00 so I thawed them out. (First time eating Kobe anything) I put a chimney of lump on the side burner to speed thing along. 2 burgers didn’t warrant the Primo so I used the Weber Jumbo Joe. Put the patties on the grill for indirect and sprinkled them with some Primo Chicago Stockyard seasoning. While the burgers were cooking I used the coals to roast some Anaheim peppers. (I hope to get a box of Hatch chilies on Sunday) Chilies are done and the burgers are ready to be flipped. I put on 1 hot dog as well. After the hot dog was done I did a quick sear on the burgers and then take them inside. Now I assemble the burger. Catsup and pickles. Potato chips Lettuce, tomato, and then the hamburger patty I ended up missing the rest of the build as we were getting really hungry and just want to get at this thing beauty. And the Money Shot. It was extremely messy but also extremely delicious. My wife and MIL shared one and I ate the other. My wife who says that the meat is her least favorite part of a hamburger. Normally when we order a hamburger out she will feed half of her meat to our dog Husker. Not this time. She loved it.
  9. 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!
  10. Today was "get all the leftovers out of the fridge" day. I had some jalapenos left over from fajitas and salsa, some salsa left, some cheese, 2 ears of corn, and a few other pieces and bits. So here's what I came up with: Split the last of the jalapenos, seeded them, and stuffed them with cream cheese and jelly: This is one of my favorite appetizer ingredients ... spoon some of this over a log of goat cheese and serve with crackers. I was curious to see how it would taste in an ABT Ready for the grill: 45 mins later at around 325°: Threw on the burgers while those were cooling down enough to eat: Added the last 2 ears of corn slathered in mayo, salt, & pepper: Dinner is served: Topped my burger (slider sized) with some leftover queso, some of the leftover fire charred salsa, and .. yum. (There was also a big fruit salad that I didn't photograph - but I need to post it in the recipe section. It's good and refreshing when it's hot and humid out the way it is today!)
  11. John Setzler

    SmashBurger!

    http://youtu.be/4igYmNUoKi8 I don't have a Smashburger anywhere near me that I'm aware of, but I was introduced to this concept by Greg at Ballistic BBQ on YouTube recently. I had the burger press fabricated for me and gave it a run tonight for dinner and the burgers were awesome!
  12. http://youtu.be/wFaSsv-_Q5c Here's something to try when you get tired of the same old burgers
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