atomicbob
06-18-2005, 11:48 AM
I know some of you guys would rather buy dip in a plastic tub and get down to business, BUT!!
I know almost all of you grill burgers. So next time you decide to mach some ground flesh into a patty and throw it on a fire try this. Grab some brewskis and check this out.
Take your beef and put it in a bowl. Mix in not quite half as much bulk pork sausage. 2 pounds beef = 3/4 pounds sausage is about the right ratio. Mix in some Heinz 57. Mix in some finely diced onions (optional). Cajun spice (also optional). Yes, you are putting your hands in the meat and squishing it around. No. It's not "yucky". They wash.
NOW make your patties. Put em on a fire. Now don't mess with it. That burger does does not want to be flipped over and over. If your fire is the right heat, the top side of the burger will started bleeding when it's almost time. In a perfect world, it's a one flip deal. Spend the time saved by NOT flipping and flipping to have a few more beers. Before you take them off the fire, top with Monterrey Jack cheese and a couple smoked jalapenos (or skip the peppers). And for goodness sake, butter the buns and toast the buns on the grill. Don't mess this Father's Day up tossing a gourmet burger onto some cold lifeless bun. Takes like 30 seconds.
Drink beer. Get sunburned. Grab your ol ladies butt.
:jester:
An expert tip.....
The best burgers are usually made with 85% lean beef. 85% makes for a juicy burger that won't shrink too much. But for this recipe use 95% lean. If you use 85% or fatter, you will have major fire issues because of the extra grease in the sausage.
I know almost all of you grill burgers. So next time you decide to mach some ground flesh into a patty and throw it on a fire try this. Grab some brewskis and check this out.
Take your beef and put it in a bowl. Mix in not quite half as much bulk pork sausage. 2 pounds beef = 3/4 pounds sausage is about the right ratio. Mix in some Heinz 57. Mix in some finely diced onions (optional). Cajun spice (also optional). Yes, you are putting your hands in the meat and squishing it around. No. It's not "yucky". They wash.
NOW make your patties. Put em on a fire. Now don't mess with it. That burger does does not want to be flipped over and over. If your fire is the right heat, the top side of the burger will started bleeding when it's almost time. In a perfect world, it's a one flip deal. Spend the time saved by NOT flipping and flipping to have a few more beers. Before you take them off the fire, top with Monterrey Jack cheese and a couple smoked jalapenos (or skip the peppers). And for goodness sake, butter the buns and toast the buns on the grill. Don't mess this Father's Day up tossing a gourmet burger onto some cold lifeless bun. Takes like 30 seconds.
Drink beer. Get sunburned. Grab your ol ladies butt.
:jester:
An expert tip.....
The best burgers are usually made with 85% lean beef. 85% makes for a juicy burger that won't shrink too much. But for this recipe use 95% lean. If you use 85% or fatter, you will have major fire issues because of the extra grease in the sausage.