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Old 05-22-2011, 05:10 PM   #1
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What's your best...Burger?

Okay all, summer is almost upon us and for a lot of folks that means burgers on the grill.

So how about a burger challenge?

Beef, turkey, veggie, whatever you like...What's YOUR best burger?

Got a TNT (Tried N True) you'd like to share?

Or maybe you're feeling creative and want to try something new.

The rules are simple:

1. It must be a burger (pattie) served on a bun, and preferably cooked on the grill but not necessary (don't want to exclude those that cook indoors or don't have a grill).

2. Include the recipe, any instructions, and all toppings and condiments you use or make.

3. A picture would be great if you can (but not required).


All entries should be posted by Sunday June 5th.

I will set up a separate thread for the entries with the posting instrucions. Look for it sometime Monday evening.


Anyone interested??
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Old 05-22-2011, 05:59 PM   #2
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I'm in...was planning on grilling burgers soon anyway..

have to think about the recipe.....but I am sure it is a variation on one of kadesma's recipes
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Old 05-22-2011, 06:25 PM   #3
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I'm game, and yes, I'll be certain to include a photo.
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Old 05-22-2011, 06:36 PM   #4
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i have to do mine indoors but am game for this. who is going to set it up? or should we just post it here?
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Old 05-22-2011, 06:52 PM   #5
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This one I can probably afford to do (I'm paying off a huge legal bill the end of June related to a business partnership gone bad...it has put me in a bad financial place since 2007--it's been H*LL--but I've learned a lot about things I don't need, how to live simple, and how to still eat well <g>.).
But, I'm ALMOST free!!!! Is it just the burger or do we have to do 3-courses?
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Old 05-22-2011, 07:30 PM   #6
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for beef, here"s my latest creation. tnt since i've made them several times and my family loved them each time.

it's a juicy lucy (a stuffed burger) using boursin cheese.

you take a roughly 4 ounce 80/20 ground angus chuck patty, top it with a good lump of garlic and herb boursin, then put a second 4 oz. patty on top and seal the edges well. grill until cooked medium and the chesse becomes gooey inside.
serve on a whole wheat soft bun with tomato, lettuce, red onion, and ketchup. side o' steak fries.

i think i have a pic that i will post later.
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Old 05-22-2011, 07:45 PM   #7
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My best is what I call an "Asian" Burger.
I make the patty with ground beef, salt, pepper, garlic powder, cajun seasoning, soy sauce and green onions.
It gets topped with swiss cheese, caramelized onions and mushrooms.
After the onions are caramelized I add the mushrooms and homemade teriyaki sauce, sesame seeds and garlic, simmer until the mushrooms are done.
Teriyaki sauce: 2 Tbsp sake, 2 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp mirin.

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Old 05-22-2011, 11:53 PM   #8
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very nice, ppt! love those carmelized onions and mushrooms. and i'm going to have to try adding the asian ingredients. are those sweet potato fries?

i thought i had a picture of my grilled boursin juicy lucys, but i only have an old one of a burger with garlic and herb boursin cheese, lettuce, onion, and tomato on a whole wheat roll with baked steak fries:



and here's an american cheese juicy lucy, medium rare, naked on a whole wheat roll with baked steak fries. i squeezed it a bit for effect so you get the idea:



(yeah, i know you're not supposed to eat rare ground beef, yada yada. i'm still here and have never suffered the slightest ill effects from it after many, many times...)
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Old 05-23-2011, 12:21 AM   #9
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one more, the pan fried american cheese juicy lucys, ready when the cheese starts to ooze:

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Old 05-23-2011, 12:50 AM   #10
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A fine example of a burger Tom mate,I had a girlfriend once called Lucy Lastic.
The famous and original Burger, my lords, ladies, gentelmen and Tom I give you the Feta Stuffed Pljeskavica.
Coarse Mince a to make a 1/3 of each, Lean Beef, Veal and fatty Belly Pork.
Mix with a little Sally salt and a lot of Percy pepper, put half a measure in your burger press add the feta mixed with chopped onion, top with the meat mix and press. Toast your buns smear with fiery ajvar.
Click image for larger version

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Old 05-23-2011, 04:48 AM   #11
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To answer the questions:

Quote:
Originally Posted by CWS4322 View Post
But, I'm ALMOST free!!!! Is it just the burger or do we have to do 3-courses?
Just the burger and the toppings and condiments, that's all.

Quote:
Originally Posted by babetoo View Post
i have to do mine indoors but am game for this. who is going to set it up? or should we just post it here?
Indoors is fine. Doesn't have to be cooked on the grill.

I'll set up a thread for the entries posts so people can ask questions and discuss things here.


NOTE TO ALL: Sorry I should have been clearer on this...Please don't post your entries here. I will set up a thread for them with posting instructions. Look for it sometime Monday evening.
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Old 05-23-2011, 05:22 AM   #12
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Hey Bolas, is using a burger press the norm over there? I don't recall ever seeing a hand formed burger from someone living in the UK.

And some great looking burgers, folks!
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Old 05-23-2011, 10:21 AM   #13
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Quote:
Originally Posted by pacanis View Post
Hey Bolas, is using a burger press the norm over there? I don't recall ever seeing a hand formed burger from someone living in the UK.

And some great looking burgers, folks!
Pac mate most people in the don't UK make burgers and most of them don't know how to use a grill, I don't accept invites to BBQ's because even good indoor cooks seem to like their product tasting of lighter fuel.
I tend to use my press because of my knackered hand and because of portion control.
Ps the press is good for crab and fish cakes.
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Old 05-23-2011, 10:30 AM   #14
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Quote:
Originally Posted by buckytom View Post
very nice, ppt! love those carmelized onions and mushrooms. and i'm going to have to try adding the asian ingredients. are those sweet potato fries?
Thank you and yes they are sweet potato fries.
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Old 05-23-2011, 10:33 AM   #15
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Quote:
Originally Posted by Bolas De Fraile View Post
Pac mate most people in the don't UK make burgers and most of them don't know how to use a grill, I don't accept invites to BBQ's because even good indoor cooks seem to like their product tasting of lighter fuel.
I tend to use my press because of my knackered hand and because of portion control.
Ps the press is good for crab and fish cakes.
Interesting. Thanks
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Old 05-23-2011, 11:13 AM   #16
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I'm in for a burger challenge. And I have but two questions: How can you make a desert, or a beverage from butgers!.

But seriously, I'm thinking that the sides, deserts, and beverages should compliment the burger. Also, can we play loosely with this and use ground beef in a salad, or in tacos, etc.? I'm looking forward to seeing the rules. But fair warning to all. I know my way around a Webber Charcoal Kettle. Moohuahahahahahaha.

Seeeeeya; Goodweed of the North
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Old 05-23-2011, 11:39 AM   #17
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Quote:
Originally Posted by Goodweed of the North View Post
I'm in for a burger challenge. And I have but two questions: How can you make a desert, or a beverage from butgers!.

But seriously, I'm thinking that the sides, deserts, and beverages should compliment the burger. Also, can we play loosely with this and use ground beef in a salad, or in tacos, etc.? I'm looking forward to seeing the rules. But fair warning to all. I know my way around a Webber Charcoal Kettle. Moohuahahahahahaha.

Seeeeeya; Goodweed of the North
GW, like your ideas but I want to focus this one on just one thing.. the burger (see the first post). A simple challenge, not the 3 or 4 course or multiple dish big challenges we have been doing as the GCC.

Maybe a GCC Summer Picnic would be more along the lines of what you are thinking. Could be the June GCC?

Dave
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Old 05-23-2011, 11:43 AM   #18
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This one I can do. I so wanted to do the seasonal one, but didn't have the bucks.
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Old 05-23-2011, 11:53 AM   #19
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Quote:
GW, like your ideas but I want to focus this one on just one thing.. the burger (see the first post). A simple challenge, not the 3 or 4 course or multiple dish big challenges we have been doing as the GCC.
Thank you Dave. Not all of us are interested in "multiple dish big challenges". I'm curious though why we have to wait for another thread to post on? What's wrong with this one?
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Old 05-23-2011, 12:18 PM   #20
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I'm in because I love burgers.
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