Burgers - The HuntingPA.com Outdoor Community
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post #1 of 24 (permalink) Old 05-19-2020, 11:24 AM Thread Starter
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Burgers

Any of you cook a mean hamburger ? If so what’s your secret ? Any special ways you like to prepare them ? What kind of beef and seasoning do you use ? Bread , condiments , charcoal grill, smoked ?
Guess I am just hungry at the moment but my burgers always turn out average. Looking to up my game.

Any thoughts would be appreciated.
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post #2 of 24 (permalink) Old 05-19-2020, 11:34 AM
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I get ground prime rib from Weis. Pricey but makes fantastic burgers on the grill.
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post #3 of 24 (permalink) Old 05-19-2020, 11:58 AM
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25/75 or 20/80 don't go any leaner than that. Screaming hot steel griddle or cast iron....do it outside unless you have top notch ventilation over your range. Grilled burgers can be decent especially over hot coals but don't come close to a good burger cooked in its own grease. Propane grills, best results you'll achieve are vastly underwhelming mediocrity. Acceptable for a large crowd or a weeknight pinch, but not gonna be top-notch. The key is getting that nice flavorful browning that gives you flavor, but not a bitter burnt char. Much easier achieved on a flat surface than a grill due to the surface area contacting conductive heat surface.

Heavy salt and pepper immediately before you cook.. Throw in on the griddle, give it a press down to make sure you have maximum contact with the meat and the heat. Then don't touch it for about 90 seconds until you have good browning, flip once, cheese it, cook until its done. I'm a rare steak guy all the way but my burgers to medium well/well, the texture of ground meat that the proteins haven't set is disgusting. Thus my dislike of venison burgers, because at that point they are dried out cardboard unless you mix in other animal fat...at that point you don't have a deer burger, so what's the point? You can temp them, I go by visual. When it starts to contract just a little, pull them and they'll keep cooking some more.

Don't get fancy, don't mix all kinds of garbage in and turn it into a meatloaf/sausage patty. It's a burger. Meat, salt, pepper, that's it. Don't overwork your meat, it messes with the protein structures and makes them tough. Do the bare minimum to get it into a patty.

Simple potato bun, the burger is the star of the show here, not your neighborhood baker and his silly brioche. Toast the bun in the grease after your done cooking for another flavor/texture boost.

Lettuce, tomato, onion, mustard, and ketchup. Bacon and fried egg are acceptable add-ons when you really want to get at it. Mayo is a mortal sin against humanity.


Last edited by elk yinzer; 05-19-2020 at 12:07 PM.
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post #4 of 24 (permalink) Old 05-19-2020, 12:08 PM
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This will be sacrilege to many, but the best burgers I make are baked....on a rack in a Nesco roaster oven, 360* for 18 minutes. Nice and juicy...not dried out pucks. If doing venison, this really makes a difference. limit baking time to about 14 minutes and finish on a hot (700*) grill about a minute on each side should you wish to add a bit of the grill look/taste.

I prefer 80% lean...but never more 85% when using beef. Fat=flavor!!!

And personal preference dictates mixing in a pack of onion soup mix , shredded cheddar, and a few strips of bacon (that has been half cooked and cut into small pieces...the remained of the cook occurs in the oven) with 2 pounds of meat.


I've been told they are pretty good.
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post #5 of 24 (permalink) Old 05-19-2020, 12:09 PM Thread Starter
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That looks awesome Elk !
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post #6 of 24 (permalink) Old 05-19-2020, 12:16 PM
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I really like Schmidt's potato rolls...Not quite as doughy as some of the others. But, yeah, in general, I'm a fan of the potato roll!
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post #7 of 24 (permalink) Old 05-28-2020, 07:26 AM
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This is a good simple one with venison burgers. Gonna try it with elk burger soon:

In a large bowl, combine finely chopped green onions, 1 tablespoon Worcestershire sauce, 1 teaspoon Montreal steak seasoning. Add 1 lb meat mix lightly but thoroughly. Shape into patties & throw on the grill. Top with cheese if you like cheeseburgers.

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post #8 of 24 (permalink) Old 05-28-2020, 08:03 AM Thread Starter
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Cooked some the other day on the Webber Kettle and they turned out really good. I think a big key for me this time was using a measuring cup to form the patties. Gave the burgers a perfect shape and allowed for even cooking. Anyhow I put a dash of liquid smoke on each one and seasoned them with salt, pepper and a little garlic salt. Got the grill really hot and used a griddle. As the pools of grease started to puddle around the burger I was spooning the grease on the burger. Added American cheese until melted and pulled them.
Turned out perfect. My only issue is I feel I lucked out with the timing. Wasn’t 100% sure if they were completely cooked through but they were. Need a system to insure I don’t pull them too soon.
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Last edited by steelhead125; 05-28-2020 at 08:17 AM.
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post #9 of 24 (permalink) Old 05-28-2020, 08:19 AM
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I use the hickory liquid smoke too. I also throw a little Montreal Steak seasoning in on. Also like the 80/20 mix on the burger.
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post #10 of 24 (permalink) Old 05-28-2020, 08:28 AM
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We add a little Sweet Baby Rays, garlic-pepper seasoning (similar to Montreal seasoning ), a little salt, some garlic powder and more pepper, ..we do our deer burgers the same way.....
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