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Old 04-19-2017, 02:13 PM   #21
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Default Re: Home Cooked Burgers

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Originally Posted by DrZyn View Post
Look who thinks they know something about anything
Lol really.. This is a discussion about hamburgers
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Old 04-19-2017, 02:15 PM   #22
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Default Re: Home Cooked Burgers

Unless I'm buying a nice cut of steak I only eat venison. I make my burgers with Lowery's seasoning, whostershire, and a little bread crumbs to hold the meat together. I like to use charcole and I like a nice medium heat. Cooking it slower keeps the gamey taste down. Flip once and use sharp cheddar at the end. I then add tradition BLT toppings and a little mustard and ketchup. I have tons of people tell me they hate venison but loved my burgers and I might have told a white lie or two and said it was beef and no one has ever questioned me. They key is to cook a little slower as venison has very little fat.
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Old 04-19-2017, 02:17 PM   #23
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Default Re: Home Cooked Burgers

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Originally Posted by darthtripous View Post
Unless I'm buying a nice cut of steak I only eat venison. I make my burgers with Lowery's seasoning, whostershire, and a little bread crumbs to hold the meat together. I like to use charcole and I like a nice medium heat. Cooking it slower keeps the gamey taste down. Flip once and use sharp cheddar at the end. I then add tradition BLT toppings and a little mustard and ketchup. I have tons of people tell me they hate venison but loved my burgers and I might have told a white lie or two and said it was beef and no one has ever questioned me. They key is to cook a little slower as venison has very little fat.
I like to mix venison with beef when I make my own.
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I agree with Cack.
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Old 04-19-2017, 02:17 PM   #24
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Default Re: Home Cooked Burgers

I flame broil mine
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Old 04-19-2017, 02:50 PM   #25
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Default Re: Home Cooked Burgers

Quote:
Originally Posted by darthtripous View Post
Unless I'm buying a nice cut of steak I only eat venison. I make my burgers with Lowery's seasoning, whostershire, and a little bread crumbs to hold the meat together. I like to use charcole and I like a nice medium heat. Cooking it slower keeps the gamey taste down. Flip once and use sharp cheddar at the end. I then add tradition BLT toppings and a little mustard and ketchup. I have tons of people tell me they hate venison but loved my burgers and I might have told a white lie or two and said it was beef and no one has ever questioned me. They key is to cook a little slower as venison has very little fat.
Step 1. go to your favorite butcher.

Step 2. Ask for 1 pound ribeyes

Step 3. Ask butcher to Ground said Ribeyes.

Step 4. Enjoy the look of perplexion on his face.

Step 5. Add Sea salt and fresh ground pepper to ground ribeyes.

Step 6. Form Ribeyes into 1/4 pound patties(want more meat? make it a double,triple.

Step 7. Cook til medium(wont take long)

Customize and add your own personality with the toppings.
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Old 04-19-2017, 02:51 PM   #26
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Default Re: Home Cooked Burgers

Short rib or rib eye (80/20)
Grind my own meat. (Cube and place the meat in the freezer for 15 minutes then pulse it in a food processor)
Pan sear mid-rare in a cast iron skillet
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Old 04-19-2017, 03:10 PM   #27
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Default Re: Home Cooked Burgers

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Originally Posted by gamecockphan View Post
Short rib or rib eye (80/20)
Grind my own meat. (Cube and place the meat in the freezer for 15 minutes then pulse it in a food processor)
Pan sear mid-rare in a cast iron skillet
Brilliant. Never knew you could do it in a food processor. Will need to try this.
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Old 04-19-2017, 03:13 PM   #28
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Default Re: Home Cooked Burgers

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Originally Posted by Spur's Addiction View Post
Brilliant. Never knew you could do it in a food processor. Will need to try this.
Yeah, I never thought of that either. I use the grinder attachment for a Kitchen-Aid.
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Old 04-19-2017, 03:26 PM   #29
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Default Re: Home Cooked Burgers

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Originally Posted by carolina_corpsman View Post
Yeah, I never thought of that either. I use the grinder attachment for a Kitchen-Aid.
That's what I have too. Now that I think of it, I remember someone on CHOPPED using a processor when the grinder was already used.
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I agree with Cack.
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Old 04-19-2017, 03:26 PM   #30
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Default Re: Home Cooked Burgers

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Originally Posted by carolina_corpsman View Post
Yeah, I never thought of that either. I use the grinder attachment for a Kitchen-Aid.
about to send you a PM about this....
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Old 04-19-2017, 03:50 PM   #31
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Default Re: Home Cooked Burgers

Quote:
Originally Posted by darthtripous View Post
Unless I'm buying a nice cut of steak I only eat venison. I make my burgers with Lowery's seasoning, whostershire, and a little bread crumbs to hold the meat together. I like to use charcole and I like a nice medium heat. Cooking it slower keeps the gamey taste down. Flip once and use sharp cheddar at the end. I then add tradition BLT toppings and a little mustard and ketchup. I have tons of people tell me they hate venison but loved my burgers and I might have told a white lie or two and said it was beef and no one has ever questioned me. They key is to cook a little slower as venison has very little fat.
Give this stuff a try instead of worcestershire.

http://www.allegromarinade.com/renow...smoke-marinade

Their other marinades are great also. Here are a few.

http://www.allegromarinade.com/renow...-tame-marinade

http://www.allegromarinade.com/renow...ginal-marinade
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Old 04-19-2017, 09:18 PM   #32
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Default Re: Home Cooked Burgers

We mix a little dry ranch seasoning and woostershire sauce when making the patties.
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Old 04-20-2017, 07:18 AM   #33
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Default Re: Home Cooked Burgers

I use 83/17 for my burgs. Anyone else? I oil coat the patties which have a small amount of oatmeal in them which holds in the juices.

Last edited by CockCopter; 04-20-2017 at 09:43 AM..
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Old 04-20-2017, 07:41 AM   #34
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Default Re: Home Cooked Burgers

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Originally Posted by CockCopter View Post
I use 87/13 for my burgs. Anyone else? I oil coat the patties which have a small amount of oatmeal in them which holds in the juices.
I have personally never seen that mix. I have seen 90/10, 80/20 and 73/27 in stores.
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Old 04-20-2017, 09:42 AM   #35
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Default Re: Home Cooked Burgers

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Originally Posted by ut_vols13 View Post
I have personally never seen that mix. I have seen 90/10, 80/20 and 73/27 in stores.
They had it in Springfield, MO when I lived there and I'm hooked on that ratio now.

Yeah, not to be found in the Carolinas unless you ask specifically for it. You can always mix in the fat yourself. My guy at Publix will give me excess beef fat that he usually throws away. You could also just combine 90 and 80 in the right ratio, but who the hell wants to do math while their drinking beer and grilling?
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Old 04-20-2017, 09:47 AM   #36
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Default Re: Home Cooked Burgers

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Originally Posted by ut_vols13 View Post
I have personally never seen that mix. I have seen 90/10, 80/20 and 73/27 in stores.
What you have to do is mix 7lbs of 90/10 with 1 pound each of 80/20 and 73/27 and voila, 87/13.

People do it all the time, can't believe you've never done that.

Also, I haven't looked in while, but I used to get 88/12 from either Costco or Sam's when I lived in Phoenix. I'm pretty sure I've gotten it here in SC, but I can't remember anything these days.

Last edited by hank scorpio; 04-20-2017 at 10:23 AM.. Reason: Had to add the sarcastic font to the second part.
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Old 04-20-2017, 10:32 AM   #37
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Default Re: Home Cooked Burgers

Hard for me to imagine grinding up a good ribeye to have a hamburger. But what the hell do I know.... lol
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Old 04-21-2017, 12:58 PM   #38
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Default Re: Home Cooked Burgers

So, who else is grilling burgers tonight? This thread had me wanting homemade hamburgers all week.

I will be using pre-ground burger this time around, we have like 10 lbs of it from a "cow-share" we did last year that we are trying to eat up. But its Grass fed local beef so it still tastes pretty good.
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Old 04-21-2017, 02:02 PM   #39
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Default Re: Home Cooked Burgers

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Originally Posted by CockCopter View Post
I use 83/17 for my burgs. Anyone else? I oil coat the patties which have a small amount of oatmeal in them which holds in the juices.
I have heard 84/16 is better, just what I heard.
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Old 05-22-2017, 08:09 PM   #40
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Default Re: Home Cooked Burgers

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Originally Posted by carolina_corpsman View Post
I generally use a thermometer to about 150-ish so, I guess closer to medium than medium rare, but still plenty pink and juicy.
Since you grind your own, that should not be much to worry about.
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