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Yummiest burger recipes recommended for grilling this weekend?

I'm playing the role of "chef" this weekend down the beach and need some impressive (yet not super fancy) burger recipes--

Any tips on -

best meat to use
special ingredients
unexpected toppings?


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  1. Meat - I would go with ground chuck or ground round. Your butcher should be able to coarse grind this for you. Unfortunately, the fattier meat the better. Just season with salt, pepper, garlic powder and maybe a little grated onion. Do not over mix. If you let your meat rest and grill it on a piping hot grill you willbe good to go. I prefer the flavor of charcoal grills. You can baste with a little BBQ sauce towards the end of the cooking process. I wouldn't get too crazy. I've tried too hard in the past to have my end result turn out like a meatloaf gone wild. A good piece of meat does not need much beautifying.

    I'm going to be making sliders/mini burgers this weekend. I almost never finish burgers at BBQ's becuase there's always so many side dishes (Especially when there is a pot-luck), then comes the beer. I like little burgers. That way I can have one or two and feel like I'm not wasting food.

    I like to top them pretty simple. A little crumbled bleu cheese or feta and carmelized onions, maybe a little arugula and a sliver of tomato.

    3 Replies
    1. re: missmodular818

      what do you use for bread for the sliders? great idea, thanks

      1. re: heidemarie

        I found little dinner rolls at my local grocery store. Slice them in half and voila! You can get a 12-pack for like $2.50. Someone on here told me that 2 oz. of meat per slider should be about 1.5 lbs per 12-pack of bread. Great for the adults as well as the kiddies. I'm still on the hunt for mini kaiser rolls, especially onion ones.

        1. re: missmodular818

          If you're near a Costco, try their mini rolls. Not quite a Kaiser but close. They have a dusting of flour on them and are just the right size. Onion ones would be excellent, but haven't come across anything like that yet.

    2. We're planning turkey burgers with roasted red pepper sauce
      Lamb burgers with Fage yogurt & cucumber spread (lots of garlic in that one)
      and Beef burgers (we use 85% lean) with good quality blue cheese crumbled inside the burger mix.

      Regarding bread we often go bread-less with burgers but I plan to offer rye bread rolls and mini whole wheat challah for guests.

      3 Replies
      1. re: HillJ

        I strongly second lamburgers. Heaven in your mouth. Greek heaven. Add some chopped red onion to the meat as well as garlic. Then top w/ tzaziki, roasted red pepper...mmmmmm......

        1. re: laurendlewis

          Anyone have any good recipes for lamb burgers? I tried to make mini lamb burgers with blue cheese for an app and they were really dry and flavorless. I need some ingredients and cooking tips. I cooked mine in a cast iron pan.

          1. re: bullygirl

            bullygirl, more of a tip than a recipe for keeping lamb burgers moist.
            Add a small amt of olive oil or plain yogurt to the meat and stay away from drying ingre. like crumbs. We serve a yogurt/cucumber spread or sometimes a curry mago with lamb burgers once grilled to keep the moisture high. Remember, don't over grill them!

      2. There is nothing like a juicy burger. I do a greek turkey burger- roasted red peppers, mint, garlic, and feta mixed all in (along with bread crumbs, a couple of eggs and dried oregano) I've also found a nice surprise is to put a chunk of cheddar in the middle of a beef burger before cooking. To the beef mixture I always add breadcrumbs, egg, worchestersire(sp?), grated onion, minced garlic and parsley. The cheese centre is delish!

        1. If you're using ground beef, the best combination is ground chuck and ground sirloin, 50-50. I like chuck for the fat, sirloin for the flavor. I'm not as big a fan of ground round . . . I prefer chuck. To ensure a juicy burger, handle as little as possible, have it ground as close to cooking time as possible, and don't flatten on grill.

          As far as seasonings, I simply used freshly ground pepper and kosher salt.

          My favorite unusual topping combination is bacon and roasted poblano pepper with Monterrey Jack cheese. Of course, sauteed onions and bacon (both of which can be done in advance) always make good burger toppings.

          I'm also a big fan of lamb burgers. I like to give it a bit of a gyros taste by serving it on a pita with some tzatziki sauce.

          1. I agree with other posters that a mix of chuck for flavor, fat and mouthfeel, with sirloin for flavor and tenderness is about as good as it gets. I'd avoid ground round for this, as round can taste livery sometimes.

            Mom used to add a packet of Lipton's onion soup mix to the ground beef to dress up burgers. That's pretty good and dead easy. When you're seasoning your burgers, bear in mind there's a fair amount of salt in the soup mix.

            If you're grinding your own, or having the meat cutter custom grind for you, you can add a couple of strips of bacon for extra juiciness and wonderful flavor. This works best on an outdoor grill where the excess fat drips away. Obviously you want to start with extra lean beef in this case, and add not more than 5% bacon or so. It's very delicious.

            For *really* fancy, I've used roasted red peppers (from a jar or the deli case) cut into diamond shapes, about one inch long. Cook the burger on one side and flip; arrange about 4 of the pepper diamonds in a sort of star pattern on top of the cooked side, points at the center, Plop some crumbled bleu cheese in the center and continue cooking. Dunno, it impressed *my* friends ;)

            1. If you are up for pork burgers, these are delicious:


              There is a link to the recipe in the next post, and photos/descriptions from several of us who made them from Suzanne Goin's Sunday Suppers at Lucques. Definitely impressive, and although they are best if you mix up the meat and other ingredients the night before, they are not as much more as you might at first thing. She recommends serving them with aioli and a romesco sauce, slices of manchego, and arugula on a toasted/grilled brioche bun. I've served them without the cheese or brioche bun (i.e., another kind of bun) and they are delicious. My husband says they are the best burgers he's ever had. The meat is mostly pork, with some applewood smoked bacon and Mexican (soft) chorizo, though I've had to use Italian sausage each time. (Did find some Mexican chorizon in a Mexican market last weekend and can't wait to try them again.


              I'll try to find the romesco sauce recipe for you:

              http://www.nytimes.com/2005/11/09/din... - just ignore the part about the potatoes - it's the same sauce.

              2 Replies
              1. re: MMRuth

                Photo - in case you need to be tempted:

              2. I can't say enough for freshly ground brisket or chuck for your burgers. And I mean freshly ground -- within the day if possible. Don't know how many you are cooking for, but you can do it yourself with your Kitchen Aid meat grinder, or have your butcher do it in mass quantities. Brisket is a really good cut if it is trimmed a bit so that the fat doesn't overwhelm it, but do go ahead and include it. Chuck is my second choice and sirloin my third. After that, the seasonings and mixes are just there to enhance.

                1. Here's a great little surprise for burgers at the beach. I like to make grilled onions or sauteed mushrooms at home, then make a foil pouch for them and add a few pats of butter for warming up at the beach. When you throw your burgers on, you can heat up the toppings and surprise everyone. No one is expecting and they really add a nice touch to some awesome burgers. Trust me on this one, you'll definatly come off like the 'Chef.'

                  1. jfood mixed up a couple of dozen burgers for little jfood's college friends last weekend and received rave reviews from them as well as thought they were very tasty.

                    Meat - Jfood uses 100% ground chuck
                    Size - jfood likes 3 to the pound burgers
                    Seasoning - A couple of good shakes of Montreal seasoning per pound
                    Water - 1/4-1/2 cup of water per pound mixed into the meat
                    Construction - jfood likes the dimple method. Use your thumb and create a dimple in the center of the top and bottom of the burger. Then when it starts to "bloat" the dimple absorbs the "bloating" instead of the "balloning" effect is you do not dimple
                    Bun - Gotta toast these puppies on the grill. They do not take more than seconds, not minutes, so do not think of walking away from the grill when these are toasting
                    After they cook, jfood places them on some paper towels on a rimmed baking sheet to absorb any juices before placing on the roll, nothing worse than a soggy roll. For those that do not like the paper towel idea jfood alternative is to melt the cheese on the bottom of the bun and then the burger on top of the cheese. The cheese protects the bun from the excreting juice.
                    Toppings - any or all of the following: lettuce, tomato, raw or grilled onions, mushrooms, cheese (too many varieties to list), sweet or hot peppers, vinegar peppers, bacon, ketchup, mayo, mustard, BBQ sauce, hot sauce. Sorta of whatever floats your boat analysis. But by the time you get to this part of the day, the fun is really kicking in.

                    Most important ENJOY

                    4 Replies
                    1. re: jfood

                      I've never heard of mixing water in with the meat. Sounds weird.....
                      I agree with the dimple method. Yeah, do that!

                      1. re: missmodular818

                        There's a whole thread about the water in hamburger thing - haven't tried it:


                        1. re: MMRuth

                          I read the post...I'm still not sold. Maybe I'll try it one of these days but 1/2 cup of water for every 1 lb of meat seems too much.

                          1. re: missmodular818

                            chuck can hadle the 1/2 cup for burgers and sirloin can only handle 1/4 cup or so. For meatballs, you need to double the amount of water to make Rao's recipe for meatballs.

                    2. I like to stuff my burgers with a filling unbeknownst to guests, so they get a surprise when they bite in... even a center of gooey cheese can be a treat.

                      Another surprise is the Long Burger... shape the patties into the shape of hot dogs, then cook and serve either on hot dog buns or a french roll or sourdough roll or whatever other oblong shaped bread is around... with whatever toppings you like

                      Love sauteed mushrooms and either jarlsberg or asiago. Then top that patty with caramelized onions.

                      As suggested by another poster, Lipton's Soup Mix is a great addition along with a little ricotta cheese.

                      If you want to do something more sloppy joe ish...
                      1 1/2 lbs lean ground beef
                      3 slices bacon, diced
                      1 small onion, chopped
                      2 tbs flour
                      1/4 tsp paprika
                      1 tsp salt
                      1 can (10 3/4oz) condensed cream of mushroom soup
                      2 tbs dry red wine
                      1 cup dairy sour cream
                      6 to 8 hamburger buns, toasted and buttered

                      In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8. I served this over buttered noodles instead of the buns.