Axiom Home Page Forums General Discussion The Water Cooler Grilling Burgers....

nahh, they are all just different points in a chain that eventually leads to Bovine University. 99% of cattle will go through similar feed lots for fattening before shipping to slaughter.

It takes a little time, but I like to "stuff" my meat (hehe). I don't actually stuff them, I just make 2 patties and press the edges together around bleu cheese and bacon or cheddar and bacon or roasted garlic and grilled onions or whatever. Then I dust the burger with a little kosher salt and ground pepper and grill away. I do like to mix a little garlic powder and onion powder in sometimes. My butcher will grind top round and chuck together for me to get a 12% or so fat content burger which I like, just enough fat to keep them juicy but lots of beef flavor. Nice to have a real old fashioned butcher shop 2 blocks away. Grain and grass fed, no steroids or antibiotics.

-Grain-fed farm beef (generally "lean")
-Montreal steak spice
-Lipton's onion soup mix (mostly the powder)
-Worstershire
-Whole egg
-Bread crumbs
-Crushed garlic
-Fresh ground pepper

That's pretty much my 'burger recipe. I (personally) top with ketchup, mustard, diced onions, dill pickles (spears, not rounds) on the heel, Ranch dressing on the crown, old cheddar melted onto the burger.

Green (hot dog) relish on a burger is heresy... and "hamburger relish" is an abomination.

Looking at the recipe, it seems like a lot of different flavours, and it is... if you like to taste meat, then don't eat at my place. I don't drink vodka either... I'm a smoker, I like my flavour.

Bren R.

I add Peter Luger sauce to the ground beef and make 1/2 lb patties. Perfection!

All good ideas, here.

Virtually all of the time, we have 4-6 oz burgers with just garlic salt and fresh pepper. I make them quite thin (with the indentation in the middle) and cook for only about 2 minutes per side. Straight from the grill to the real mayo spread on the bun.

More of the "Canadian things" need to make their way south. I had poutine (w/sausage) for the first time in Whistler and loved it. Anything other tasty treats I should look for?

Wild meat, now you are talkin.

I mostly do moose burgers and the odd venison burger (when I don't manage to bring home a moose in the fall). I add a bit of regular ground beef to give it a little fat as the moose meat is nearly fat free and just a little too lean on its own. To that I add some minced onion, some worshester, egg, pepper and bread crumbs.

We're big on pork burgers here. Like em just as well as beef. Ketchup, mustard, 3 (three) dill slices, and a little ongion if it's on the table. If we're puttin' on the dog for company there might be some cheese. We grill year-round, ever grill in the snow? At night?
Follow that up with homemade ice cream and you've got my birthday dinner.