Hamburger Thread - Chicagoland Sportbikes
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The CLSB Kitchen Here ya go ladies and gents, the long awaited cooking forum is open for all to enjoy. Gather around the stove and marvel at Tony's Chili.

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post #1 of 39 (permalink) Old 05-17-2009, 09:32 AM Thread Starter
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Hamburger Thread

Grilling season is upon us. Who has some good hamburger recipes?

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post #2 of 39 (permalink) Old 05-17-2009, 09:57 AM
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A little work to make, but stuffed burgers can be awesome.

There are a ton of variations & you can make these to suit your taste but when I make them I start by seasoning the ground beef with onion soup mix & a little worcestershire sauce. Sometimes even teryaki works great. Anyway, for each burger, make 2 patties a bit on the thin side but large. Then I sautee some onions & mushrooms, put those in between the two patties with some swiss or the cheese of your choice. Then do your best to make one large patty from the two & grill 'em up. They come apart easily so be gentle flipping. Get the biggest buns you can find too

Oh yeah, one other thing. You can use some egg & bread crumbs, or corn starch to get a stronger consistency with your patties so they don't break apart on the grill.

Last edited by Troy; 05-17-2009 at 10:07 AM.
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post #3 of 39 (permalink) Old 05-17-2009, 11:07 AM
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post #4 of 39 (permalink) Old 05-17-2009, 11:21 AM
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when I make them I start by seasoning the ground beef with onion soup mix & a little worcestershire sauce. Sometimes even teryaki works great.
+1
this is what I do. makes a great burger, even when not stuffed.

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post #5 of 39 (permalink) Old 05-17-2009, 11:55 AM
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If you're in burger mode but don't feel like cooking, check out Taylor Brewing on Butterfield in Lombard or The Assembly on Barrington Rd in Hoffman Estates. Basically the same burger menu but theirs are amongst the best I've found around here.

Nice big half pound paddies cooked to order with a nice variety of unique recipes.Gourmet Burgers!
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post #6 of 39 (permalink) Old 05-17-2009, 12:00 PM
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If you're in burger mode but don't feel like cooking, check out Taylor Brewing on Butterfield in Lombard or The Assembly on Barrington Rd in Hoffman Estates. Basically the same burger menu but theirs are amongst the best I've found around here.

Nice big half pound paddies cooked to order with a nice variety of unique recipes.Gourmet Burgers!
+1 on both. I think they've got the same owners. AMAZING burgers and pretty good beer at Taylor. I love the little beer sampler thing they do.

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post #7 of 39 (permalink) Old 05-17-2009, 12:35 PM Thread Starter
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How do you make the burgers stick together? One problem I have is that the burgers fall apart on the grill. I know you add some breadcrumbs, but how much should you add? Is it important to add eggs as well?

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post #8 of 39 (permalink) Old 05-17-2009, 01:03 PM
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You can use egg alone, bread crumbs alone, or both together. I prefer using them together if I have both on hand. Using just the bread crumbs dries out the burgers more than I like. Using just egg doesn't hold them together as well as using both seems to.

1 egg seems to work well with around 1 1/2 or 2 lbs of ground beef. 1/2 to 1 cup of bread crumbs is plenty assuming your using both together. You can experiment a bit depending upon what you like. The stuffed burgers are harder to keep together than normal patties so a little more crumbs than usual can be a good thing.

Hit your grill with some Pam or spray on Olive Oil too. If you're doing stuffed burgers and they stick to the grill, keeping them in one piece will be difficult.
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post #9 of 39 (permalink) Old 05-17-2009, 01:16 PM
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geebus u guys are makin meatloaf

get some fatty 70/30 and those bitches will be sticky. lean beef won't hold together for shit. remember fat=flavor

also u can do sausage burgers, half sausage(whatever flavor)half beef, but u gotta cook all the way through. no mid-rare

you can also use a piece of bread and moisten with your favorite beer and throw it in the mix. bread will hold the beer flavor.

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post #10 of 39 (permalink) Old 05-17-2009, 05:35 PM
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Quote:
Originally Posted by trkyleg View Post
geebus u guys are makin meatloaf

get some fatty 70/30 and those bitches will be sticky. Lean beef won't hold together for shit. Remember fat=flavor

also u can do sausage burgers, half sausage(whatever flavor)half beef, but u gotta cook all the way through. No mid-rare

you can also use a piece of bread and moisten with your favorite beer and throw it in the mix. Bread will hold the beer flavor.
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post #11 of 39 (permalink) Old 05-17-2009, 06:18 PM Thread Starter
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For the breadcrumbs, do you just take regular bread and toast it and throw it in the food processor or is it better to get the stuff from the store?

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post #12 of 39 (permalink) Old 05-17-2009, 07:22 PM
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I toss a slice of regualr bread in the chopper and make my own fresh bread crumbs. That prevents the burgers from drying out. I also do the beer trick. I don't care for eggs in my burgers. I use a slice of bread to like 3 pounds of beef. I add fresh onion, fresh black pepper, and a shot of steak sauce. I make my burgers HUGE, and add the cheese on top at the end. If you want to get fancy, make the thin patties, put some brie chese in the middle and then press the outer edges back together and grill. The brie will just ooze into each bite.

If you want to have your burgers more evenly done make them thicker on the out edge with thinner centers. That prevents the outer edges from over cooking and getting dry.

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post #13 of 39 (permalink) Old 05-17-2009, 07:43 PM
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If you want to have your burgers more evenly done make them thicker on the out edge with thinner centers. That prevents the outer edges from over cooking and getting dry.
+1 alsp prevents them from becoming round and looking more like meatballs while cooking. one of my biggest pet peaves.




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post #14 of 39 (permalink) Old 05-17-2009, 07:52 PM Thread Starter
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I toss a slice of regualr bread in the chopper and make my own fresh bread crumbs.
Do you use toasted or untoasted bread?

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post #15 of 39 (permalink) Old 05-18-2009, 08:10 AM
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toast em

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post #16 of 39 (permalink) Old 05-18-2009, 09:13 AM
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Here's a good menu for inspiration:

http://www.kumas-corner.com/food.html

Be prepared to stand in line for the real thing though.

+1 on using egg and bread for glue. Never tried the beer soaked bread, but you can bet I'm gonna!
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post #17 of 39 (permalink) Old 05-18-2009, 09:57 AM
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Quote:
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geebus u guys are makin meatloaf

get some fatty 70/30 and those bitches will be sticky. lean beef won't hold together for shit. remember fat=flavor

I only use the egg/bread crumb combo on stuffed burgers. I've had a hard time getting them to stay together without it.

I'll try the 70/30 & see if it holds. This week looks great for grillin
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post #18 of 39 (permalink) Old 05-18-2009, 11:05 AM Thread Starter
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Quote:
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I only use the egg/bread crumb combo on stuffed burgers. I've had a hard time getting them to stay together without it.

I'll try the 70/30 & see if it holds. This week looks great for grillin
Is the 70/30 the meat to fat ratio?

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post #19 of 39 (permalink) Old 05-18-2009, 11:24 AM
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yes fat percentage

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As long as their tits are bigger than their dicks, im in.

-"You will meet your destiny on the road of avoidance."

-"Yesterday is history, tomorrow is a mystery, and today is a gift. That is why we call it the present."

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post #20 of 39 (permalink) Old 05-18-2009, 05:44 PM
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just used the breadcrumb tip, nice!

Turkey burgers
put the meat in a bowl
added Weber Chicago steak seasoning, worcestershire sauce, parmesan breadcrumbs, crumbled peppercorn feta cheese and mixed it in
served on a toasted whole wheat bun

So good, and only about 350 calories TOTAL for each burger, 28g of protein.

Delicious and nutritious!

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post #21 of 39 (permalink) Old 05-18-2009, 06:02 PM
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pfffft....turkey burgers


saves calories though

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As long as their tits are bigger than their dicks, im in.

-"You will meet your destiny on the road of avoidance."

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post #22 of 39 (permalink) Old 05-18-2009, 06:12 PM
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Mandys burgers are better the shit. I didn't get this fat by eating bad tasting food.
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post #23 of 39 (permalink) Old 05-18-2009, 06:22 PM
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Mandys burgers are better the shit. I didn't get this fat by eating bad tasting food.
I can honestly say I have not tasted Mandy's burger.

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post #24 of 39 (permalink) Old 05-18-2009, 06:23 PM
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Do you use toasted or untoasted bread?
not toasted.

I don't ride, I cook!
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post #25 of 39 (permalink) Old 05-18-2009, 06:23 PM
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pfffft....turkey burgers


saves calories though
Sure, they ain't the real thing, but they're pretty damn tasty when done right, and you can eat 'em a lot more frequently without risking a cardiac event.

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post #26 of 39 (permalink) Old 05-18-2009, 06:25 PM
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pretty much any liquid or sauce(worcestshire...steak sauce) you wanna add will be absorbed into the breadcrumbs and won't lea out on to yo grill. locks the flavor in baby.

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As long as their tits are bigger than their dicks, im in.

-"You will meet your destiny on the road of avoidance."

-"Yesterday is history, tomorrow is a mystery, and today is a gift. That is why we call it the present."

-"It's not considered premarital sex if you don't plan on getting married."
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post #27 of 39 (permalink) Old 05-18-2009, 06:30 PM
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not toasted.
I say the untoasted holds seasonings better(beer or sauces) and the toasted is better at holding it together.

sooooo....use untoasted and 70/30 and you are golden.

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Originally Posted by Loki047 View Post
As long as their tits are bigger than their dicks, im in.

-"You will meet your destiny on the road of avoidance."

-"Yesterday is history, tomorrow is a mystery, and today is a gift. That is why we call it the present."

-"It's not considered premarital sex if you don't plan on getting married."

Last edited by trkyleg; 05-18-2009 at 06:33 PM.
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post #28 of 39 (permalink) Old 05-18-2009, 06:31 PM
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I say the untoasted holds seasonings better(beer or sauces) and the toasted is better at holding it together.
agreed. That's why I like lightly toasted. Gives ya a bit of both.

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post #29 of 39 (permalink) Old 05-19-2009, 08:41 AM
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I have these dried chopped onions that come in a seasoning shaker and I'll sprinkle those on top of the burgers right before they go on the grill. They soak up some of the moisture and add a little onion flavor as they cook with the meat.

Adam
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post #30 of 39 (permalink) Old 05-19-2009, 09:18 AM
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Typically right after I come home from the grocery store with the hamburger meat I season it and put into patties, wrap in tin foil and throw in the freezer. This way, next time I am ready to grill, I just unwrap them and throw them on the grill. This way they do not fall apart on the greill and there is no need to meatloaf up your hamburger.

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