Burger Recipe
I’m not a cook, not by any stretch of the imagination. Mostly this is because I’m impatient and when I’m hungry, I want to eat, not cook. I’m all about quick, easy and convenient. You could call it lazy, too… It’s also hard for me to want to cook a meal for just myself.
Seeing this as a weak area, I’m trying to improve on it. One of my goals last year was to learn to cook a “signature” dish, something I could make for parties. Took a little time and work, but I got a couple recipes down.
Now that summer’s in full swing and I have a break from classes, I have a little more free time, so I thought I’d work on a couple more recipes. Specifically, I wanted to learn how to make better burgers. I’m tired of the prepared, frozen kind.
So I searched Google for burger recipes and ended up at allrecipes.com. Didn’t take me long to stumble on this gem: Bacon Wrapped Burger.
Must have been bacon that grabbed my attention. 
I tried this out for the first time last week, with a couple changes. Not too shabby! I learned a couple lessons along the way, and though the burgers taste good, next time will be even better. That’s what cooking is all about, though - constantly learning and tweaking the recipe to get it just right.
Do you have a favorite or “special” burger recipe?
Loading ...
Jul 20th, 2008 at 23:12:13
I like the Baconator. Minus the catshup and add mustard. It’s good stuff, fills you up. Makes your chest feel a bit tighter after cramming it down too! :D… If I don’t end up transfering I’m gonna miss getting them for so cheap. BACONATOR!!!
Jul 21st, 2008 at 10:36:13
I like to mix some BBQ sauce into the ground beef. I’ve foudn you can’t make a good burner with that Ground Sirloin that Kroger sells…you really need something with fat content. Thee xtra fat shouldn’t matter too much since much is going drip off on the grill.
Biggs sells some “customized” burgers. They have some with mozzarella and portabello mushrooms mixed in and a couple others.
On a similar note we’ve done things like chopping mushrooms up really fine and adding them to ground beef when making tacos or meatloaf at home.
AllRecipes.com is one of Emily’s favorite websites. Tons of good finds on there.
Next you need to perfect your steak cooking
I bought a cast iron skillet and made a restaurant quality fillet this weekend - crusty outside, bearnaise sauce, with a twice baked potato. YUM
Jul 21st, 2008 at 11:07:57
weird that my gravatar isn’t showing up.
Jul 21st, 2008 at 11:08:42
one last test. set my email to be all lowercase letters.
Jul 21st, 2008 at 11:24:43
Let’s see if mine works…
Jul 21st, 2008 at 11:31:07
Sure you’re using the right email that’s associated with your Gravatar? I might need to refresh the gravatar cache…
Back to the topic at hand. I used 83/17 ground chuck, which seemed to be a good mixture. My grandma makes burgers with literally no fat and they are very dry and bland (sorry grandma, but I like my fat!) so I’ve learned fat is important - just not too much. I tried the JTM “customized” burgers but they aren’t as good as mixing and adding ingredients yourself.
You’re making me very hungry with your steak talk!
Jul 22nd, 2008 at 16:51:08
I prefer to use ground venison, but if I don’t have any deer meat then any ground meat will do. I think fat is a little overrated when it comes to making a good burger, if it’s prepared right.
My secret: Depends on what sounds/smells good at the time I’m making them. I usually use worcestershire sauce, onion salt, black pepper, and on occasions a dash of basil. I couldn’t tell you how much of each to use because, honostly, I’ve never measured. Just use whatever looks right! I’ve never received any complaints either (admit it…you liked my deer burgers)
I think the worcestershire sauce is what keeps the lean meat from getting to dry and being bland, and that venison probably has less fat than the ground sirloin!