radioguy
Master of the Pit
Hey, I haven't posted much this summer as I've been busy with family and supporting some Church causes. Summer has just flown on by! I am cooking for our annual Men's BBQ at the Church. Trying to keep things simple this year as I don't have a lot of free time.
In prior years, boxed burgers are prepared, they usually melt down to be little hockey pucks with little flavor. This year I will make hand made patties about 1/3#. Beef is crazy expensive so I'm trying to be mindful of $$ spent. I already have 10# of 72/28 mix. I plan on adding some Amish lean ground beef and some ground pork. I need about 20# total (60 people).
What else can I do to enhance these burgers? Was considering adding grated onion, green pepper, better than bullion. Maybe pork sausage mix? I will have ALL the burger fixings and that is what makes any burger best! Brats and chicken wings also.
Thanks,
RG
In prior years, boxed burgers are prepared, they usually melt down to be little hockey pucks with little flavor. This year I will make hand made patties about 1/3#. Beef is crazy expensive so I'm trying to be mindful of $$ spent. I already have 10# of 72/28 mix. I plan on adding some Amish lean ground beef and some ground pork. I need about 20# total (60 people).
What else can I do to enhance these burgers? Was considering adding grated onion, green pepper, better than bullion. Maybe pork sausage mix? I will have ALL the burger fixings and that is what makes any burger best! Brats and chicken wings also.
Thanks,
RG
