Home Made Burgers

Have you tried smokin any yet ??

No actually, I have not! Unsure of how they would turn out!

Hey Thanks Warkior,
I am always looking for a good burger recipe. If you have something good and you know it works, by all means post it! I posted a very simple sausage and biscuit recipe a while back and I guess everyone is still laughing at that one. If you ask my daughter who makes the best sausage and biscuit she will say her dear old dad. That's what counts...Keep the post coming.

Sounds like a good recipe! I'll give it a try!

A while back I found a recipe for pork burgers using Blues Hog sauce and rub. I can't seem to find it again, but if anyone runs across it, the burgers were great!

I've never smoked burgers, but I have done meatloaf in both my Smokette and my WSM. Good stuff! I'm sure that burgers would come out great. You'd just have to watch them so that they don't dry out.

For the record, I've also heard that it is possible to substitute ground/shredded potato for the oats. Have not personally tried it, but might be worth some experimentation.

warkior,
With the Teriyaki seasoning going on, why not try Panko crumbs? They are light and yet starchy.Japanese bread crumbs,sort of.

Ckick to enlarge

Just my thoughts on smoked burgers....

The last time I did this I grabbed some marked down ground chuck 1/4 burgers and some mammoth size Avocado's (like the size of small footballs). Smoked for a couple hours with Hickory and the Hen Mallard made some guacamole type dressing with those Avocados. If you never have tried Guacamole with your burgers you are missing a treat. There is something about that flavor combo of the Hickory, beef, onions and the Avocados that turns out excellent. Another thing is, grilled hamburgers NEVER re-heat well, NOT SO with smoked burgers...they re-heat great and maybe taste even better.

Humbly submited.

So mallard please tell more on your smoked burger technique. I'd like to learn and try

Thank you

Mango,

It is really too easy. All I do is smoke it for 2hrs (I think 1.5 hrs would be plenty depending on the thickness)with hickory. I shake some Italian type seasoning and that is it. I don't open the door, just keep the temp around 210 and really it's that easy. If you you want a little better burger WalMart sells frozen 1/3lb Angus burgers that seems to come quite a bit juicier and they have a better taste to them. What really amazed me is the burgers you reheat the next day, they are great. HTH and have great day.

I've never smoked burgers but, based upon Mallard's pic, I'm going to have to give it a try (be interested in a little more detail about the guacalamole dressing also). I like mine best on a very hot grill to medium with a little char crust.

One thing that frequently do with burgers however, is buy a single piece of meat (chuck, round, etc) and cut it up in 2" pieces. I then get the smoke going hard and put the pieces (in a pan) in the smoker, unplug the unit, and smoke for about 30 minutes. Remove the meat, grind it, form patties, and quick-grill them. Comes out the way that I like them with some nice smoke in the flavor.

Warkior (or anyone else) - What's the deal with the oats (or potatos) in the meat mix? I've cooked and eaten of lots of burgers over the years and never heard of this. Is it a flavor enhancer or filler/extender kind of thingy? Just curious.

Speaking of burgers, I was in Vegas about 3 weeks ago and had lunch at one of the restaurants in my hotel (Wynn). Had a burger that was 1/2 lb of gound top round stuffed with pulled pork and minced jalapenos. Outstanding (and pricey-$28). I'm going to try to duplicate it soon with some leftover pulled pork that I have in the freezer.

Hi DLS!!!!

With regard to your question about the oats or potatoes in the meat mix, when you mix eggs and oats with ground meat, it acts as a binder and holds the patties together. My mum does this when she makes meatballs and meatloaf. It helps the meat to retain its shape once formed, rather than falling apart. It does not affect the flavor of the meat in any way.

Cheers,

Micah

Thankls Micah - I use a little bread crumbs (normally Panko) as a binder as your mum does for meatballs and meatloaf. Never used oats or potatoes though and have never used a binder for burgers. Never felt a need to. I may try some Panko with the next batch of burgers. Who knows, I may be a convert.

Thanks again.

dls,
the burger at Wynn's sounds interesting.Lucky you to stay at a Wynn's..Was it just a layer of pulled pork and raw minced jalapenos?

KathyE...

It was just a bit of nicely sauced pulled pork in the middle of the burger. I don't think the japs were raw when put in the burger - maybe pickled (what I would use) or sauteed a little beforehand. Not too much - just enough to add a interesting touch without overpowering the burger.

Yea - Wynn's a knockout. I have not been to Vegas in a very long time and I was stunned by all of the changes. The new Wynn however, tops them all. How about a Ferrari and Maserati dealership in the casino. And, to top things off, did very, very well at the blackjack table. Also, the pit boss got us the impossible-to-secure Friday night table 4 hours in advance for dinner one evening the in the same restaurant (Daniel Boulud). When I asked for the check for what turned out to be a very expensive dinner (10X+ the price of the burger), I was told by the manager that it was on the house. All in all, quite a nice stay.

Oh!!,, I agree pickled japs,bbq pork-there, the subject is broached..
Daniel Boulud. I read a great article in I think it was Wine Enthusiast about his place out there.
oooh, wanna adopt a grown child? I am trying to get my financial advisor to get me into something like a Vice Fund or I don't know if Steve Wynn is public or private on his properties

Public - Nasdaq / WYNN

I bought in 2002 in the mid $12 range. Been as high as the mid $70 but now trades in the mid $40. Check out the website...

http://www.wynnlasvegas.com/wynn.html

Thanks very much.Hope Smokin Okie is too busy mourning about the game to see this non bbq conversation. I will send the site to my Guy too

Remember - Pulled pork (in the burger). BTW - if you get a chance, check out DB's menu and the "other" burger. I had that one at Boulud in NYC a couple of years ago. Absolutely decadent.

I have heard about it. I have never had real foie gras even when we were in France and Belgium. Is that the one you are tlaking about?If I ever get to LV maybe I can splurge and get one. Like, yeah sure..

That's the one. A burger stuffed with braised short ribs, foie gras, and black truffle is right over the top.

If you have never had good foie gras, you should make a point of seeking it out soon. If I had only one thing left to order in life, that would be it. Don't think it would smoke up well though (don't want to get to far off topic).

BTW - Had the foie gras chaud with a carmelized pineapple sauce as an app when we had dinner at Wynn. Heavenly.

well, I am not sure where I would get good foie gras around OKC although anything is possible.We are going to Florida in a week or two and are going to meet cadillac and his wife and hopefully go to Minneola and meet greyhound and Peggy.But that will be bbq time. When I am in FL I think seafood and fresh fruits and vegetables.
I wonder if Leroy Selman's restaurant is still open in Tampa? I am friends with one of his sisters.Surely the bbq woudl be good there.

well, I am not sure where I would get good foie gras around OKC although anything is possible.We are going to Florida in a week or two and are going to meet cadillac and his wife and hopefully go to Minneola and meet greyhound and Peggy.But that will be bbq time. When I am in FL I think seafood and fresh fruits and vegetables.
I wonder if Leroy Selman's restaurant is still open in Tampa? I am friends with one of his sisters.Surely the bbq would be good there.

Selman's is still in Tampa. 2 or 3 locations. Owned by the Outback restaurant group.

I'll be in FL myself in a couple of weeks. Dropping by my house in Sarasota for a few days of R & R following another whirlwind tour of a decent sized slice of the planet.

Have a safe trip.

I hope we have good weather.My biggest worry is finding a decent place to stop and spend the night along the way there.With all the evacuees, government workers,contractors etc. i am sure something will turn up but probably with inflated prices.

Don't know your route but you'll probably go through or around Birmingham. Just made a reservation there for tomorrow night without any problem. Though they are not on my immediate agenda, I also checked out Shreveport and Pensacola because of some upcoming trips. Shreveport, understandably, is a little tight but there was still availability. Pensacola was no problem. Bear in mind that I'm checking specific hotels that I normally stay in. Prices were the normal rate.

Check out Orbitz.com or Hotels.com. Stick with the major chains to avoid the price gouging.

BTW - Check out The Coach House in OKC. Bet they have foie gras.

Well Mallard Wacker

Tonight I cooked two burgers 18% fat about 1.5" thick 7" inches round sprinkled some KC masterpiece BBQ rub powder on them [nothing else added] cooked to 160 with some spicy french fries on the side I can tell you my Ophu hurts and my wife is wrapping the rest of hers for lunch tommorrow.

Had Kobacha squash with it to, brown sugar of course.

It really was a fantastic taste used hickory has the wood.

This is a repeat event (no not the other repeat event) I will cook this way again

at 7 inches, it sounds like a steak..

For an Italian twist on a burger you might give my Muffaletta Burger a try. I love these!

Muffaletta Burger

1 lb ground Beef
1 lb Sweet Italian Sausage
bread crumbs optional
Sliced Provolone cheese
Olive Salad
Marinated Garlic cloves
Aioli (mayo & minced garlic or garlic powder to taste)
Warm Wheat buns

Grill beef & sausage 50/50
Spread aioli on top and bottom bun. Spoon olive salad on bottom bun and thin slices of marinated garlic clove on top bun. Place cheese on patty then place on top of olive salad. Add the top bun and you have a Muffaletta Burger.

How do you get the marinated garlic slices to stay on the top bun when you turn it over to put on the burger? LOL

quote:

Originally posted by Mango:
[qb] Well Mallard Wacker

Tonight I cooked two burgers 18% fat about 1.5" thick 7" inches round sprinkled some KC masterpiece BBQ rub powder on them [nothing else added] cooked to 160 with some spicy french fries on the side I can tell you my Ophu hurts and my wife is wrapping the rest of hers for lunch tomorrow......It really was a fantastic taste used hickory has the wood....[/qb]

Now that's my kind of burger. I made somewhat of a mistake once when I first started doing this by making these massive 1/2+lb burgers.(too big for any bun) It really turned out fine, after smoking I sliced them in half and no one was worse for the wares. It's one of those simple things that you don't have to labor over to get to come out good.


Also that squash sounded good. All I know, don't try and smoke zucchini, major yuck.

KathyE,

The garlic slices sticks to the Aioli.

BR
That burger and fixin's sounds good.Anything with garlic slices And aioli must be good.Welcome to another person from OK. Kathy

Wow! This thread kinda went haywire.

Wishbone Ash

Wishbone,
well, it did come back around to burgers, at least.

Well, I will bring this thread full circle. I just finished some burgers using Warkior's recipe and I will definitely use it again. The oats virtually disappeared in the cooking process. Using 92% lean Laura's ground beef I produced half inch patties which were tasty and tender. Put two in the smoker with mesquite at 250 for two hours, they were a definite departure. Probably would have basted in bbq sauce and eaten without further toppings. The other two I cooked on the grill and they made excellent burgers, easy to handle. Probably would go a little heavier on the flavoring, but as prepared, I think people would have to ask you what made these burgers different. Thanks for posting!

quote:

Originally posted by BR:
[qb] For an Italian twist on a burger you might give my Muffaletta Burger a try. I love these!

Olive Salad
[/qb]

BR.. would you be interested in sharing what the olive salad is?

Thanks..

I know this was an old thread, but I thought it prudent to bring it back. Decided to try smoking hamburgers for Memorial Day yesterday just to try something different. I used Warkior’s recipe (at top), making four ¼ pound burgers and cooked it according to Mallard Mike’s directions above (2 hours at 210*) with 2 oz of hickory. All I can say is – this produced amazing results. Mostly my wife and I were looking forward to some smoked onions which we were cooking at the same time, but these burgers really exceeded our expectations. Honestly, we both agreed that these were probably the best burgers we have ever had (and we pride ourselves on grilling good burgers).

Thanks guys for posting this recipe/ cooking method – if anyone is curious, I highly recommend it!

KathyE- If you're still interested in Foie Gras, google Hudson Valley Foie Gras. You can buy it in slices, or the whole lobe. It's super easy to prepare- literally 5 minutes or less! Basically, you score both sides of the slice with a knife, sprinkle w/ kosher salt, and pepper, and sear on very high heat in a pan for prox 1 minute or less on each side. Serve on toast points with a drizzling of a fruit (apricot,pear)compote mixed with a bit of pure balsamic vinegar. Great with most any type of meat.

It's amazing how much we talk about burgers, just goes to show, they are one of our favorite. I'm still deployed, but before I left, had experimented with grinding my own. I took some brisket (lots of fat) and mixed it with some chuck and ground it all up. Made about 20 half-pound patties, which i'd guess were about 75 percent lean. Put them in the FEC 100 on 180 for an hour then up to 220 till 140 internal for the larger ones. They were amazing. We vacume sealed most of them and used them for quick reheat sandwich burgers. I can't wait to put some fresh ground pork in them when we start raising our own pigs when we return. That would probally raise the fat content too much and have to back off on the brisket.