Burger On The Grill

[casts_by_fly]

I'm a sucker for a BBQ, swiss, and mushroom/onion burger.  I love all burgers but if I see that on the menu somewhere I'm probably ordering it.

 

We're also lucky to have the best butcher in NJ (voted multiple times by NJ magazine) 3 minutes down the street.  I watched how they make their ground beef one time.  All of their beef is primal cuts and they cut it all daily or every other day as they think they will need it.  They will also custom cut you a thickness, french the bones for a roast, or any other customization you ask.  All of the cutoffs go into the tub and when the tub is full it gets ground (they will add lean or fat as needed to balance).  So today's ground was the end of a tenderloin or ribeye yesterday.  They will even grind fresh for you if you want to cook some rare at home.  Without a doubt the best ground beef I've ever had and I don't hesitate to buy their premade patties.

[treble hook]

Grilling is my second hobby. I have a Big Green Egg that I use about once a week. It does make a great burger. I did just get a flat top griddle a few weeks ago. I've been doing some Hibachi Style grilling but I'm going to be doing some smash burgers in the near future.

[frenchy]

Sweet Baby Rays BBQ sauce, vadalia onion & fresh slice tomatoes, 

[DitchPanda]

Here's what I really like. Put a cast iron pan on the grill cook some bacon, then get it ripping hot...8oz patty...about 45-60  seconds per side to get a good crust. Then I move it to my smoker at about 220 and let it go til the internal temp is around 125, throw on 2 slices of American and pull it at  135. After carryover heat its usually around 138-140.. Kinda the high end of medium rare low end of medium. Then on a toasted bun mayo on bottom bun,shredded lettuce, patty , 2 strips bacon, super thin tomato maybe 3 slices with salt and pepper, steak sauce and top bun.

[12poundbass]

Salt, pepper, and garlic power

400* pellet grill 5-6 minutes each side 

 

head country bbq sauce, pepper Jack cheese, dill pickle, diced onion, and a toasted bun! 

[padlin]

12 hours ago, Mobasser said:

A hamburger cooked on a grill is a very popular food for summer.                                            I cook them on a charcoal grill, and my favourite is: One slice sweet Vadalia onion, one slice homegrown tomatoes, a light coat of mayonnaise on the bun, and a shot of salt and pepper.                                       What's your favourite way to have a hamburger cooked on the grill?

This would be my favorite way too, sometimes I try different cheeses, but that’s about it. To us size and makeup of the burger itself is a biggie, nothing pressed to much, and 85%. Buns are homemade brioche.

[Log Catcher]

I have a couple of Weber charcoal smoker grills. We like ours well done with onion, lettuce, tomato, ketchup, and mustard. Once in a while we might put cheese on them.

[detroit1]

I would gladly pay you Tuesday for 2 hamburgers today.

[TnRiver46]

46 minutes ago, detroit1 said:

I would gladly pay you Tuesday for 2 hamburgers today.

[BrianMDTX]

Charred exterior/medium interior 

Salt/black pepper/onion & garlic powder

Cheddar and Swiss cheese

Red onion

Dill pickle chips (pickles, not potato)

L-T-M (Hellman’s)

Ketchup 

Mustard

2-3 slices of bacon

Kaiser roll (on grill for 30 seconds)

 

Sometimes pickled or fresh jalapeños 

[Susky River Rat]

I use a gas grill. 5 minutes per side at 450. I toast the buns. At about 2:50-2 minutes I put them on the top rung lay a slice of the thick Cracker Barrel cheese then three slices of bacon then another slice of cheese. No shrubbery just meat and cheese.

[gim]

7 minutes ago, Darnold335 said:

No shrubbery just meat and cheese.

Lol you forgot the bun my man

[Susky River Rat]

1 minute ago, gimruis said:

Lol you forgot the bun my man

In my defense I was wiping the drool off my face thinking about it.

[N Florida Mike]

 

[Catt]

[12poundbass]

10 hours ago, Catt said:

I’d venture to guess the survival rate after consuming that would be pretty low. ?

[BayouSlide]

Cook the thick Angus burgers I prefer for 10 minutes on the gas grill on high, five minutes per side, adding Worchester to each side.

 

Beer while grilling optional: today it was a Holy Roller IPA from Urban South brewery in New Orleans.

 

After I flip, I grill a frozen chunk of poblano pepper to the side, then drop a couple of jalapeno slices on the burger, cover with the poblano, then a slice of swiss. Serve with mayo on bottom bun, dill slices on top with plenty of ketchup.

 

This is my lunch every Saturday that I'm home...have already fired up the grill for today's lunch. Time to get to it. ??

[flyfisher]

There is a place here in the best burger city in America there are a few places that use glazed donuts as a bun, better than you think and one of my favorites when available is two grilled cheese sandwiches as the bun.  

[cheezyridr]

you guys are way fancier than i am .  i put a lb of ground pork and 2 lbs of ground beef in the mixer, and make a half dozen patties.  i slather them in bbq sauce, and put them on my gas grill. when they're done,  i put a slice of cheez on them, and put them in a bun that's toasted on the inside only.    if the burger isn't raw on the inside anymore, it's done. 

however,  when i cook the hot dogs, they have to be black and crunchy

[J._Bricker]

I like a little salt and pepper on the medium grilled beef patties 

a slice of sharp cheddar or American cheese 

yellow mustard and some ketchup on top of the cheese slice

a slice of onion, a slice of tomato and a couple of dill pickle slices 

a little mayo on the bun

and I’ll have two cause they’re tasty 

and go well with B&M baked beans

[Deephaven]

If I am cooking on a flame outside it will be on the breeo fire pit.  Currently either with red oak or cherry as that is what I have cut up now.

On 6/22/2023 at 9:20 AM, gimruis said:

I like bacon on mine.  Propane weber grill.  My wife likes hers cooked to the texture of a hockey puck.  Don't ask me why.

Time for a divorce?

[TnRiver46]

12 hours ago, 12poundbass said:

I’d venture to guess the survival rate after consuming that would be pretty low. ?

Didn’t hurt me at all…….

 

also me:

[flyfisher]

11 hours ago, Deephaven said:

If I am cooking on a flame outside it will be on the breeo fire pit.  Currently either with red oak or cherry as that is what I have cut up now.

Time for a divorce?

These types of comments are always baffling to me, even though they are said tongue in cheek.  As a person who likes to cook more than I like to eat actually, I don't care how anyone eats their food.  My wife is a medium well/well done kind of gal for everything from steaks to burgers and anything else in between.  Over the years I have learned that it is way harder to cook something that is still juicy medium well/well done but it can be done for sure.  I know for me I don't like pink in my burgers and they are just fine.  I can go into the reasons why but I will save that for another time.

[Spankey]

These grilling posts and threads have my belly growling. 
 

Charcoal grilled burgers can’t be beat. 
 

My one daughter likes hers with crunchy grill marks. 

[DitchPanda]

2 hours ago, Spankey said:

These grilling posts and threads have my belly growling. 
 

Charcoal grilled burgers can’t be beat. 
 

My one daughter likes hers with crunchy grill marks. 

You know a griddle smash burger or cast iron pub burger are both solid, but you can't beat meat cooked over an open fire.