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Weber.com BBQ Burgers

 
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loomis1228
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Joined: 07 Mar 2006
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Location: Lexington, KY

PostPosted: Sat Apr 15 06 6:58 am    Post subject: Weber.com BBQ Burgers Reply with quote

Good or no good?


Rub
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon light brown sugar
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper


1-1/2 pounds ground chuck (80% lean)
4 thin slices Monterey Jack cheese
4 hamburger buns
Ketchup or mustard for toppings (optional)



In a large bowl mix the rub ingredients. Add the ground chuck. Using your hands, gently mix the ground chuck with the rub, incorporating the spices evenly. Gently shape the meat into 4 burgers of equal size and thickness, each about 3/4 inch thick, but don't press the burgers too tightly, or they will dry out.

With the lid closed, grill the burgers over Direct High heat (500F to 550F) until medium, 8 to 10 minutes, turning once or twice. During the last minute of grilling place a slice of cheese on each burger to melt, and grill the buns, cut side down, until toasted. Assemble the cheeseburgers. Dress with ketchup or mustard, if desired. Serve warm.

Makes 4 servings
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DawgPhan
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PostPosted: Wed Apr 19 06 2:27 am    Post subject: Reply with quote

too much stuff for a burger....

meat and salt is enough,,,
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mding38926
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Joined: 24 Jun 2005
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PostPosted: Wed Apr 19 06 2:34 am    Post subject: Reply with quote

DawgPhan wrote:
too much stuff for a burger....

meat and salt is enough,,,


how right you are dawg...........
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wnkt
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Joined: 03 Mar 2006
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Location: Upstate South Carolina

PostPosted: Wed Apr 19 06 2:41 am    Post subject: Reply with quote

I prefer Garlic salt on my burgers and lots of cheese. Ive tried putting spice blends in and on burgers and it doesnt do much for me.
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GOON'S BBQ
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Joined: 03 May 2006
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PostPosted: Thu Jun 08 06 1:20 am    Post subject: Reply with quote

If I wanted meat with s&p I will have a steak. When it comes to burgers I love all the seasoning I can get. That recipe looks goot to me!
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GOON'S BBQ
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PostPosted: Thu Jun 08 06 1:21 am    Post subject: Reply with quote

DawgPhan wrote:
too much stuff for a burger....

meat and salt is enough,,,


you must love burgers at McDomalds then!
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Pointerman
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PostPosted: Thu Jun 08 06 2:00 am    Post subject: yup Reply with quote

Personally I just like a little garlic powder, fresh ground pepper and kosher salt.

One of the problems most americans have is not using enough salt on meat. We are all scared of high blood pressure etc... Kosher salt having larger grains actually when cooking will melt the salt into the meat and you can really tell a difference.
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DawgPhan
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Joined: 12 May 2005
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PostPosted: Thu Jun 08 06 2:26 am    Post subject: Reply with quote

GOON'S D wrote:
DawgPhan wrote:
too much stuff for a burger....

meat and salt is enough,,,


you must love burgers at McDomalds then!


yeah and so does the rest of the world....You know they have sold several billion burgers right? Wink

Oh and my catty answer to this would be..."What are you lacking that you are trying to cover up by adding so much to your 'burgers'?"

I would gladly put one of my MickyD burgers up against the meatloaf burgers any day of the week.

Or you can try it your self at home...

it goes like this. Patty meat, add kosher salt to meat. Grill.
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Whipper
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Joined: 06 Apr 2006
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Location: Sudbury, ON Canada

PostPosted: Thu Jun 08 06 4:00 am    Post subject: Reply with quote

DawgPhan wrote:

"What are you lacking that you are trying to cover up by adding so much to your 'burgers'?"


The fact that it ain't a steak. Wink

I'm with Goon's D on this one, I think ground beef is something that could use a little help. This recipe just uses a simple rub, certainly no everything-but-the-kitchen-sink hamburger recipe like you often see. Sounds quite nice actually; let us know if you give it a try.

Ric
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DawgPhan
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PostPosted: Thu Jun 08 06 4:17 am    Post subject: Reply with quote

Whipper wrote:
DawgPhan wrote:

"What are you lacking that you are trying to cover up by adding so much to your 'burgers'?"


The fact that it ain't a steak. Wink

I'm with Goon's D on this one, I think ground beef is something that could use a little help. This recipe just uses a simple rub, certainly no everything-but-the-kitchen-sink hamburger recipe like you often see. Sounds quite nice actually; let us know if you give it a try.

Ric


just different strokes for different folks I guess...If I want a steak I cook a steak. If I want a hamburger I want something that tastes like a hamburger. I will also agree that this isnt as bad as some I have seen, but it is still a bit much for me.

That reminds me though that most probably dont share my viewpoint. After watching the "best burger" competition on the food network, I was amazed that these folks were competing for best burger. Also the grand prize was $50,000 which makes me think that most of us are in the wrong competitive food group...Hell pilsbury currently has a comp going for best baked good and the grand prize is a cool million.
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GOON'S BBQ
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PostPosted: Thu Jun 08 06 9:57 pm    Post subject: Reply with quote

Steaks and burgers are 2 totally different things.

If you grind up a ny strip and make a burger out of it, does it taste like a ny strip? No. Is it as tender and juicy as a NY Strip? No. All the fat and flavor of the steak meat drains right out through the "cracks" in the meat as it cooks leaving a less flavorful meat behind. That is why I kick up a notch with the seasoning. Do I put my steak in a onion bun with lettuce, tomato, cheese, ketchup, etc. Ah no. Burgers yes.

Burgers and steaks are 2 different things and most people season them as such.

Burgers need a little help, steaks do not.

So again, if I wanted a steak, I will have a steak, not a steak-burger.
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DawgPhan
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PostPosted: Thu Jun 08 06 10:03 pm    Post subject: Reply with quote

GOON'S D wrote:
Steaks and burgers are 2 totally different things.

If you grind up a ny strip and make a burger out of it, does it taste like a ny strip? No. Is it as tender and juicy as a NY Strip? No. All the fat and flavor of the steak meat drains right out through the "cracks" in the meat as it cooks leaving a less flavorful meat behind. That is why I kick up a notch with the seasoning. Do I put my steak in a onion bun with lettuce, tomato, cheese, ketchup, etc. Ah no. Burgers yes.

Burgers and steaks are 2 different things and most people season them as such.

Burgers need a little help, steaks do not.

So again, if I wanted a steak, I will have a steak, not a steak-burger.


why that is the same thing that I said...only without the part about burgers needing help...I tend to think that they dont...you think they do...that's fine with me...
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GOON'S BBQ
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PostPosted: Thu Jun 08 06 10:29 pm    Post subject: Reply with quote

sounds good to me.
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