What's Your Favorite Way to Cook a Burger?

[BrianGSDTexoma]

So I picked up two chuck roast discounted to $2.50 lb at Kroger. In process of grinding one. Will save some for Jake's Chili. Now to decide how I want to make burgers. I love smoked, smashed and just grilled. When I smoke I make extra for sloppy joes which is what I leaning towards. Just wondering what everyone's favorite way to cook a burger?

 

[VarianVal]

Smoking low and slow give a killer smoky flavor, smash burgers get that crispy and juicy bit, and grilling keeps it classic with a niche char. (not fav, though!)...

 

[DieselTech]

I like to smoke my burgers for 20-30minutes, then throw them directly over the coals for 3minutes on each side. Fn killer good eats.

 

[normanaj]

These days on the gasser using the flat side of the GrillGrates.

 

[JLinza]

Tough question. But since the last time I made smash burgers on the flat top, I think that's my new favorite. But still enjoy a good ole classic burger on the grill.

 

[fxsales1959]

Blackstone set on high. dust patties with SPOG. very light oil spray on B/S. apply burgers. smash.
cook til done.
When I grind I also grind a couple 1.25lb batches for tacos and sloppy joes with appropriate spices added during grind.

 

[Bumppo]

In this weather, they usually go in a cast iron skillet. I like to get it hot so I get a nice crust. Otherwise, they just go on the gasser. I also have a small blackstone, but that hasn't been set up yet.

Its been a couple years since I've smoked burgers. But I'm thinking about making up a large batch of patties, par cooking them on the smoker, and then freezing them individually. Then I can just thaw them as needed, give them a quick sear and enjoy.

 

[sandyut]

Grilled on the grill grates...unless its a blizzard, then its a hot pan sear. I like a simple cheese burger with LOT

 

[sawhorseray]

FOR MYSELF I DO A 11OZ PATTY OF STRAIGHT GROUND TRITIP ON THE BS GRIDDLE, MEDIUM RARE, BACON, CHEDDAR, HOMEMADE BUN.

FOR TWENTY YEARS NOW WIFE WON'T EAT ANYTHING BUT HIPSHOT BURGERS DONE ON THE KETTLE OVER COALS, THREE AND A HALF MINUTES A SIDE, JUST GETTING READY TO MAKE A SMALL BATCH. RAY

30 lbs Hipshot Burgers

Someone was hinting that it was time I made some hipshot burgers, we hadn't had any since the move to AZ three months back Hipshot Burgers 18 lbs. eye of round 12 lbs. porkbutt 1&1/8 cup Soy Protein Concentrate 9 tbsp canning salt 1/3 cup powdered dextrose 1/3 cup ground pepper 3cups cold...

www.smokingmeatforums.com

 

[in. pred]

suspended over a maple wood fire! or at very least kingsford with maple branches tossed on. that maple smoke gives a slightly sweet taste and a red crust to the meat.

 

[Smokin Okie]

75% chuck ( or brisket, if I've got it ) , 25% sirloin.

1/2 pound patties.

Smoked indirect on the Kettle with a chunk of pecan, at no more than 225* until they hit 150* internal, then seared, using a full chimney of lump in the SnS.

 

[texomakid]

Seasoned with SPOG & Grilled over Charcoal & wood

 

[BigW.]

Burgers are always great no matter the cooking method.

 

[DRKsmoking]

I like all burgers, but think on the charbroil propane for the char bits.

or this big 2 pound party burger for 4, lol ( this one I smoked ) and finished on the grill

Ha Ha , it was big and good

David

 

[Fueling Around]

80/20 chuck or brisket grilled on Jumbo Joe

 

[civilsmoker]

70/30 chuck or ground rib eye on the gasser flat top or Hexclad fry with beef tallow…..

 

[SmokinEdge]

Over wood coals, a little flame is good to. I like the char.

 

[gmc2003]

Sliders my way

Chris

 

[bigfurmn]

(Insert smart a$$ comment here) I prefer mine cooked. Medium rare to medium please.

 

[whistlepig]

Cast iron skillet