Burgers: How popular are they on here???

[cook1536]

I know everyone usually talks about smoking butts, loins, briskets, turkeys, roasts, etc. I was wandering if burgers are to easy and a little off the beaten path for discussion here. I just thought I would share a simple recipe for the ones I grill. I usually pat out 1/2 pound patties of good lean fresh beef to use. If you have a Red Robin Gourmet burger resteraunt near you or can get it on-line, they have a good all purpose seasoning. I will cover both sides of the patties with this seasoning and then grill. When they are done enough for sauce I use Budweisers Beechwood Smoke sauce and cover them all over good. let the sauce cook in a little and serve with cheese and a little onion on a Jumbo Bun. I made 10 of these burgers and 4 t-bones for my wifes family and all but 1 burger was eaten and I had 3 t-bones left. My opinion is this is a good burger, other than several people think they are just a little TOO BIG.

 

[smokincowboy]

sounds good you useing the fry seasonings or do they have some for burgers

 

[flash]

BURGERS!!!!!! MMMMMM!!!!

We are partial to mixing hamburg and venison together to lean them out some. Love a good burger off the grill. Mushrooms, swiss cheese and a big slice of my garden tomatoes. Yum

Edit.....oops.....forgot the lettuce, mustard and a shake of chipolte tobasco.

 

[cowgirl]

Mmmm......I love burgers. Cook and Flash, those sound great!

I've never heard of Red Robin, but will look them up....thanks!

 

[walking dude]

yeah..........burgers have been discussed here abunch..........

if you find that your burgers plump up TOO much..........take your uncooked patty.......and make a dimple in the center, on both sides........or even put a hole all the way thru.........

we put a pat a butter in the middle of our burgers, so we get a med. rare type of burger

 

[flash]

Interesting Dude, I always thought too plump was because my wife made them that way.

Kinda like meatballs almost at times. I sneak them out to the grill, then flatten them like pancakes.
So just a dimple in the center, both sides will do? Have to try that.

 

[glued2it]

here's some info on smoked burgers

Click here

haven't heard much about them lately though.

 

[walking dude]

my hamburger press has that dimple built in.......but before we got it, when did it that way by hand..........

 

[bustedluckbarbq]

Smokey's my Pet makes the best darn burger i ever had!!! They are truly the best!! I'm sure he'll be along soon... maybe he'll share that secret....??

 

[ds7662]

I like to take a pack of Lipton Onion soup mix and combine it by hand to 1 pound of beef. Then make patties by hand. Excellent burgers.

 

[cook1536]

Here is the seasoning from Red Robin and the Bud sauce. If any one is interested there website is redrobin.com. There are several locations across the country. You might find one close to you or pick one and email them or call them for the seasoning.

 

[walking dude]

wow daniel........i just started a thread today on using beech as a smoking wood............nice


now if i can just locate that sauce locally

 

[cook1536]

I don't use Beech wood to smoke, I use Budweisers Beechwood Smoked Flavor Sauce for my burgers. I would however like to try the Beechwood for smoking. I mainly use wild cherry and hickory for now. Waiting on some apple to try as well.

 

[walking dude]

i know.........i was just commenting

 

[cowgirl]

Thank you for the website address cook1536!

 

[cook1536]

No problem cowgirl, hope you might find one close to you. If you do and get the chance to eat there, I HIGHLY recommend it. The Whiskey River BBQ Burger is to die for. Plus they have bottomless steak fries. If not maybe you can get the seasoning.

 

[cowgirl]

Looks like there is one in Amarillo, I might have to take a road trip.

Thanks again cook!

 

[bbq enthusiast]

x2

I like the lipton soup mix too!

 

[cook1536]

Happy eating cowgirl, you won't regret it!!! If you do, I guess you can let me know about it.

 

[cowgirl]

Will do cook! Thanks again for the tip.