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..