Gourmet Burgers

Replies to This Discussion

Permalink Reply by Matt Urdan on March 24, 2008 at 9:37am

Bloody Mary Burger

8 oz ground beef mixed completely with 2 oz Bloody Mary Mix

Bloody Mary Mix
1 can Tomato Paste
1 Stalk Finely Minced Celery
1 tablespoon Cayenne Pepper
1 teaspoon Onion Salt
1 teaspoon Garlic Powder
2 oz Effen Vodka

Serve with your choice of bun.
Add cheddar, red onions, lettuce if desired.

Cheers!

Permalink Reply by Larry DuLittle on March 24, 2008 at 9:49am

Like it- I can eat and drink at the same time.
I will give it a try

Permalink Reply by Robert Lile on May 30, 2008 at 1:26am

- 5lbs ground beef, I usually use 80/20 - a little fat adds to the flavor!
- 1 small/medium onion finely chopped - I use white or yellow (use an electric chopper to get it done without the tears) Yea been doing for ever and still crying over the dang onions
- 4 raw eggs (used as a binder) give or take on your cholesterol
- Toast, yes I said Toast, (also used for the binder and filler) I usually use 2-3 pieces ground up in the chopper before I do the onions. You could use already done up bread crumbs.
- Salt/Pepper (to taste) Yea I know taste after cooked, duh! If it ain't enough next batch add more..... To be honest I don't measure it ever, Just grab a good pinch and go with it.
- 1 LARGE mixing bowl, your gonna need the elbow room, hint... hint...
- 1 patty press or 20 really good guesses

Put it all in the LARGE mixing bowl and get in there the old fashioned way, up to your elbows in meat! LOL...

Now this isn't the set in stone recipe but one I tend to sorta follow, I guess it depends on what mood I am in. I like to make up 20 burgers from this batch, I use a hand burger press we have had for 20 years. They come out to be around 1/3 pound give or take due to adding the binders.

Oh, your gonna need a helper on this one cause it is a task to make, mix and press out the patties. I usually get in there with my wife and we team up. I end up making up the portions, she presses, I lay em out on a sheet pan and then toss em in the freezer for awhile. After frozen, we bag em up. You want to at least put em in the fridge awhile if your gonna eat em that day, let them get firm some so they don't fall apart on ya. Sadly we end up eating them all in about 2 weeks. Man I love my grill!

I hope you enjoy this recipe, my family does.

Robert

Permalink Reply by christiane on April 19, 2009 at 7:45pm

a 10 oz angus hand cut burger, topped w/sweet onion marmalade, roasted portobello mushroom & blue cheese...served on a grilled bun smeared w/a sundried tomato pesto & baby arugula...delicious