Need help with Burgers for Church Cookout

[radioguy]

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

 

[Compulsive Smoker]

I sometimes add some finely chopped jalapeño peppers to my burgers, but mostly I like them straight up beef!

I always give both sides a pretty heavy dose of seasoned salt before slapping them on the grill…

I also have a recipe for a burger sauce that I like to put in the sandwich, I’ll try to remember to dig it up for you when I get home tonight…

 

[BugHunter]

I always mix up a batch of baking soda in water and add that and mix well. The difference is night and day, both in the cooking and the final result. Adding in some sugar is also a trick, but as with the baking soda, you have to be super careful not to add to much. Both of these have effect on the browning of the meat, but the idea is to not alter the flavor perceptibly. These patties will retain juices way better than untreated ones, they'll brown without overcooking such that the flavors are well enhanced, and they won't drip quite as much causing other potential issues on the grill.

Why You Should Tenderize Meat with Baking Soda | Arm & Hammer

Learn how to use baking soda to tenderize meat through a process called velveting, which helps make your steaks, chicken cutlets and game meats juicier.

www.armandhammer.com

 

[Compulsive Smoker]

I always mix up a batch of baking soda in water and add that and mix well. The difference is night and day, both in the cooking and the final result. Adding in some sugar is also a trick, but as with the baking soda, you have to be super careful not to add to much. Both of these have effect on the browning of the meat, but the idea is to not alter the flavor perceptibly. These patties will retain juices way better than untreated ones, they'll brown without overcooking such that the flavors are well enhanced, and they won't drip quite as much causing other potential issues on the grill.

Why You Should Tenderize Meat with Baking Soda | Arm & Hammer

Learn how to use baking soda to tenderize meat through a process called velveting, which helps make your steaks, chicken cutlets and game meats juicier.

www.armandhammer.com

I like this idea! How much baking soda and water per lb of meat?

 

[radioguy]

Never heard of using baking soda. Let me know how much ber pound.

Yes home made sauces are always welcomed.

I was thinking 5-7 pounds lean ground beef with the remainder being pork or sausage. Will add grated onion & grated bell pepper. I have to watch the heat when cooking for a group. Fresh minced garlic too.

Thanks

RG

 

[smokerjim]

Personally I dont like adding anything to my burgers, comes out tasting to much like meatloaf. I do like a slice of raw onion and tomato though.

 

[cpaysonc]

I'd personally sous vide at 134 prior to slapping them on a hot grill, no flare, perfectly cooked and far easier with so many!

 

[jcam222]

I like mixing dehydrated onions into the mix with some smoked maldon salt

 

[zwiller]

I am in the KISS for burgers camp. Liberal SP that's it. That said, IMO burgers MUST be cooked over REALLY hot heat. Like totally cooked in 2m hot and if not paying attention ruined hot. I think that's where most fail. That said, my Dad is all about Everglades that I gave him for his burgers. Hint of rosemary and nice umami bump of msg. Good luck!