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What is the greatest hamburger?
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Steve-O
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Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Sat Apr 15 06 9:30 am    Post subject: Reply with quote

//Kraft deli selects cheese (yes there is a taste difference) //

Hmmm? Cheese? How much?

I'm assuming you put all this back in the grinder....
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bbqblue
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Joined: 07 Nov 2005
Posts: 135
Location: Brisbane, Australia

PostPosted: Sun Apr 16 06 3:38 am    Post subject: Reply with quote

SmokinOkie said:

You guys need to travel more.

In Australia...get a burger with "the lot" (meaning everything)

they add a ring of pineapple and an EGG. That's their preference for burgers.


Hey mate you forgot the absolutely essential part of every Aussie burger - a few slices of tinned beetroot. Yummy Very Happy
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bbq_festival_man
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Joined: 01 May 2006
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Location: Madisonville, KY

PostPosted: Fri May 05 06 7:40 am    Post subject: Guacamole Burger Reply with quote

When I was in the Navy back in the 80's, my ship was homeported on Coronado Island in San Diego. There was a small hamburger place across the street from the beach that always had a line. They served one thing and one thing only. You got a bun a seasoned burger (great taste) that was about an inch thick after being cooked, a large dollop of guacamole and a bun.......that was it. No ketchup, mustard, tomatos....no condiments at all........no drinks.........no sides....... and there was always a line... I think they were about 2 dollars each....... they were tastey as hell......
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bbq_festival_man
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Location: Madisonville, KY

PostPosted: Fri May 05 06 7:56 am    Post subject: Guacamole Burger Reply with quote

When I was in the Navy back in the 80's, my ship was homeported on Coronado Island in San Diego. There was a small hamburger place across the street from the beach that always had a line. They served one thing and one thing only. You got a bun a seasoned burger (great taste) that was about an inch thick after being cooked, a large dollop of guacamole and a bun.......that was it. No ketchup, mustard, tomatos....no condiments at all........no drinks.........no sides....... and there was always a line... I think they were about 2 dollars each....... they were tastey as hell......
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Gourmet-Gator
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Joined: 24 Apr 2006
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PostPosted: Tue Oct 10 06 6:41 am    Post subject: Reply with quote

80/20 chuck, italian bread crumbs, Dales sauce, Lawreys, granulated garlic, cook to your liking....THE BEST BURGER EVER!
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Rubit
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Joined: 04 Oct 2006
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Location: South Georgia

PostPosted: Tue Oct 10 06 7:34 am    Post subject: Reply with quote

On a grill the more hamburgers you cook the better they taste. O have been experimenting with using a stainless steel pot with a few holes drilled in the bottom then placed over a couple of burgers. Very interesting results.
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Luv-2-Smoke



Joined: 27 Jan 2006
Posts: 3
Location: Atascosita, Tx.

PostPosted: Sun Nov 19 06 3:04 am    Post subject: Reply with quote

Wink I got one. use 80/20 chuck. Then make up a relish of sweet onion, green chilies and pickled jalapeño to the desired heat needed to satisfy youre individual pallet. Make two large but thin patties, spread the relish on liberally in the center and sprinkle with a little grated sharp cheddar cheese. Lay the other thin patty on top and seal the edges and pat together to make one patty. Grill or pan fry till done. Dress it to you preference on toasted buns.......
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Rub N Smoke
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Joined: 02 Sep 2006
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PostPosted: Tue Jan 02 07 4:32 am    Post subject: Reply with quote

I have a friend who goes to Louisana a couple of times a month and she gets me Aligator Burger. I really like the consistency and the taste is incredible. Twisted Evil
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Rubit
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PostPosted: Tue Jan 02 07 5:25 am    Post subject: Reply with quote

I ground up a 7 bone chuck roast and I thought they were the bext hamburgers I had built in a long time. I will try it again in a couple of weeks to see if it was the cut of meat or just luck of the draw.
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SmokeyBear
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Joined: 01 Jan 2007
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PostPosted: Tue Jan 02 07 6:37 am    Post subject: Reply with quote

I like mine very simple. All I want is a hint of barbecue sauce and a few strips of bacon on the patty with maybe just a touch of seasoning on the beef. All of that should be on a toasted bun.
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SmokeyBear
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PostPosted: Tue Jan 02 07 6:38 am    Post subject: Reply with quote

I like mine very simple. All I want is a hint of barbecue sauce and a few strips of bacon on the patty with maybe just a touch of seasoning on the beef. All of that should be on a toasted bun.
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Notnutts
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Joined: 31 Aug 2006
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Location: Osan AB, Korea

PostPosted: Tue Jan 02 07 9:57 pm    Post subject: Reply with quote

Alien BBQ wrote:
Alien Crash Down Burger
After one of these, you won’t fell like going home, or be able to lift off.

70 percent lean ground beef
Liptons onion soup mix
1 egg per 1-2 lbs (glues everything together)
1 cup of oatmeal (to hold in the moisture)
Worshtershire sauce
1 TEXAS 1015 onion (for the top, saute in butter and 1 oz. Triple Sec)
1 New Mexico “Hatch” Green Chile
Kraft deli selects cheese (yes there is a taste difference)

The egg and oatmeal keeps the burger from drying out and holds everything together. *** You don’t taste the oatmeal*** It also allows for big burgers that don’t fall apart.

Warning!!! This burger has been linked to cancer causing agents… Actually, it taste soooo good, you will want to smoke a cigarette after the experience!


One more of your recipes I have to try, Alien!
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Notnutts
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PostPosted: Tue Jan 02 07 9:58 pm    Post subject: Reply with quote

Oh, yeah. I'll have to add bacon, of course...
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bucket
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Joined: 31 Aug 2006
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PostPosted: Fri Jan 12 07 12:31 am    Post subject: Reply with quote

Sorry guys, your "burgers" don't compare to our lunchtime stop....Check these bad boys out.


http://www.dennysbeerbarrelpub.com/

BTW...I'm a salt, pepper and some ground chuck kind of guy. And sometimes I cook it.
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