I need some new ones.

Trying this Asian inspired recipe next:

* 1 1â

Beef.
Salt.
Pepper.
Fire.
Bun.
Cheese optional.

Just make sure your beef is good quality and the above recipe is really pretty much all you need.

if you're a boring and uninspired cook.

I love blue cheese in/on my burgers. So I'd go with PopTodd's recipe with blue cheese on top.

oh yeah. cooking it in the meat RULES.

Oh yeah...

also a

Best Recipe:

5 Guys.

Parallel or serial?

cheese should never be optional...what is a burger without cheese, c'mon...


Cuban style:

Ingredients

* 2 pounds ground chuck
* Salt and freshly ground black pepper
* 1/2 cup best-quality mayonnaise
* 3 cloves roasted garlic, pureed
* 1/4 cup Dijon mustard
* 4 soft, classic hamburger buns
* 8 slices thinly sliced Swiss cheese
* 4 slices thinly sliced smoked ham
* 2 dill pickles, sliced 1/4-inch thick

Directions

Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.

Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

haha. you never cease to amaze me with your smartassery. I can just imagine you sitting there behind your computer chuckling away as though you've just done the world some good.

holy burning christ.

copied & saved.

Tailgate Special:

Take 1 large bowl
Put in desired amount of ground beef

Add to bowl:

Dale's Seasoning
Louisiana Hot Sauce
Garlic salt
Red Wine
(Optional: finely chopped onions)

Eyeball the amounts. Depends on how saturated you want the meat. Mash all that shit together and pat out some good sized patties.

Cook to liking, serve with cold drinks, preferably outdoors with friends.

Simple but effective.

Lamb mince, dijon, chilli, vegemite, splash of balsamic vinegar, fresh chopped mint and rosemary, salt, pepper. Squelch together. Cook.

I was coming with the bleu cheese, but was beaten to it.

So, STUFFED with bleu cheese/garlic. Grilled to liking. Does me good.

I agree with you if your cooking it medium to medium rareish. Otherwise I find it a little dry and like to add a paste made of bread and milk to keep it moist.

Never press down on the burger on the grill unless you aren't a fan of juicy burgs...

MSG (Accent) and a dash of liquid smoke amongst the ingredients gives it a unique character.

Hasselhoff's Floor Burger:

* 1 1â

minus the vegemite, and this sounds lovely.

Last few times I've had lamb it just has this stinky background taste to it that I can't really enjoy.

As for burgers, I dig the bleu cheese option as long as you don't over-do it. And as has been said, if you compact the mixture too much you kill the goodness. Light and fluffy texture and proper cooking to me is more important in the end than who can come up with a longer list of ingredients.

Having said that, some Pick-A-Peppa, blue cheese, minced jalapenos and minced green onion hits the fucking spot in there.

It's just like half a teaspoon. You can't taste it.

So then it's o.k. to leave it out since it doesn't serve a purpose like holding the shit together like glue, or an egg?

I only ask because I don't understand the purpose of an ingredient that you can't taste or otherwise has no discernible function.

it certifies the burger as being a subject of the queen

...just smiled, and gave me a....