I'm offering a friendly challenge in hopes to gain some great tasting recipe! I have putting garlic powder and worcestershire on burgers since I've been 10, I've tweaked this concept over the years. I have people who come over and beg me to make these burgers.

The perfect:

Assuming 1/4lb, adjust accordingly for different weights.

80/20 chuck ground.
3 tablespoon worcestershire sauce
1 tablespoon garlic powder
1 teaspoon course or kosher salt

Put everything into a bowl and mix it with your hands. Once you incorperate all ingredients you're ready to cook, try not to over mix it.

Use kaiser roll you got from the bakery section of the supermarket, do not get the preservative-fill nissian rolls. Melt butter in the microwave and put a layer of melted butter on the top and bottom of the rolls.

You WILL LOVE these burgers!

Try adding a little terriyaki sauce, some italian bread crumbs, black pepper, a dash or 2 of adobo and some chopped vidalia or sweet onions. I don't know exact amounts I just add the ingrediants that you use and this until it looks right. Next time I make them I'll try and get more exact amounts. I always get compliments on them.

JAB & Bacardi,

Both of these sound great! Maybe you forgot - we had a great thread going on this subject time back - it would be nice to revive it again, especially just before the July 4th weekend, seeing as that's probably the most popular meat at most backyard celebrations!

http://www.bbqsource-forums.com/invboard/i...post&p=3750

Mike

The only thing I might suggest is something I saw on a cooking show that I do all the time. When you form the patties, dig a hole with your fingers in the center. Deep as you can without breaking thru to the other side. Then jam a pat of butter in the hole and cover it up. This will ensure that your burger is always juicy inside, even if you overcook it a little.

ps.....please feel free to completely trash this message. Look at my post count

Lol. The impression also helps with middle not rising 4" tall. IMO, the butter is needed if you plan on cooking well done. If you use 80/20 patties and cook below well done, extra fat will make a minimal difference. Butter will change the flavor. If I were going to do, I think I'd complete melt the butter and work it into the meat before forming patties, that way the butter seasons the meat evenly all the way through

Maybe I've been using the butter trick all along because of my wife. If there's any pink at all in any meat I cook, she goes nuts! So I always make hers very well done!

I've used a variation of this off and on, but will try this exact recipe this weekend. It sounds simple and delicious...and I'll have to agree that NOT over mixing the ground is very important.

Thanks for posting!

I usually don't measure , but I use pretty much the same recipe. However, I ground my own chuck and DON'T over mix it!!

We are making hamburgers, not meatloaf. Over mixing breaks down the fat TOO much, and as a result can burn off too quick and over dry the burgers.

Another, tip for the beginner...make a thinner burger. If you want HUGE, then make a big round, thin burger and stack 'em. Overly thick burgers are a bit touchy, especially when you mix the meat by hand.

I have been waiting for someone to chime in with our frequent addition to a grilled Hamburger. But no one has - so here goes what we believe is a very simple but really tasty - single addition.

Gorgonzola Cheese. (The Italian Blue Cheese)

You can get it in chunks some places, but it is more commonly available as a "crumbled" cheese in small tubs which helps to insure your purchase will be fresh when you buy it and fresh while you use it in smaller quantities.

For those of you who are not familiar with it - it is simply a blue type cheese with early Italian roots. I won't get into the claims I've heard of who really started blue cheese first - I'm Irish and just love Italian food.

But we find it to be smoother and a little less "blue" than the typical store bought blue cheese, let alone Roquefort.

Pretty simple - fold it deep into the center of the Hamburger. Make sure you don't leave any/too much exposed to the surface as it will melt and start a flare up if excessive.

The white part of the cheese is very buttery in texture and taste and the blue has that little "zing". Simply wonderful.

You can certainly add a little ground pepper melange on the outside is you like. We find that salt becomes unnecessary. Onions superfluous.
Ketchup (Catsup if you like ) - just a little please.

You can go right to medium well and even well done (I like Med rare myself - but it is a litttle dangerous) and still have a very moist burger!

Anyone else share this love of Gorgonzola?

I've tried blue cheese burgers four times. Did what I thought was a perfect job sealing the meat around the cheese, but three times all most of them leak...The one time I did get most burgers leak free, people said it was a "nice" change, but said next time to use my previous recipe I posted above.

I shall try your recipe my next grill this week. I am not a huge fan of worcestershire sauce, but the three tablespoons does not seem a lot.

And about the cheese gooing out - it's a wothwhile sacrifice.................. You just have to watch the flare ups.

No grilling this past weekend. Our first Granddaughter arrived July 5th.

She got ALL the attention !!!

We do blue-cheese burgers all the time and they are great, we also like to mix in some fresh jalapeno peppers or other peppers also.

Hamburger takes to fresh spices and whatnot very very well. I normally cook my burgers on my Big Green Egg and as far as Worcestershire sauce I just usually douse my burgers and the fire with it while I'm cooking, this produces a nice Worcestershire smoke that gives the burgers a great flavor...

Bluesin

That would necessitate a divorce as far as I'm concerned ...

Hi Barcardi -

My mother came over this past weekend and I told her I would grill her anything she wanted. She said wanted a nice burger. I used your recipe and my mom went nuts! She said it was the best burger she had ever had and that I turned out OK as a son. Thanks for a winning burger recipe.

That's 1/4 lb. per burger, and your mixing those ingredients into the entire 1 lb. of meat correct?

I find worcestershire sauce is strong and a surprising small amount is noticeable in recipes

I'd have though 1 tbs per pound should impart enough flavor for one pound of meat. But then again, I've got friends who pour a half bottle onto their steak!

Mike

Hi physeek

For me, I liked Barcadi's list of ingredients, but used these "eye balled" amounts on my batch of burgers (I rarely measure anything):

2 lbs 80/20 ground beef
1 tablespoon worcestershire sauce (maybe a dash or two more)
1 teaspoon garlic powder
1 teaspoon kosher salt

Formed into six 1/3 lb patties and into the frig for 6 hours to get happy. Removed from frig 20 minutes prior to cooking. Grilled them to "medium" on the Weber Summit and served with toasted deli buns and grilled onions (sliced onion, EVOO, and seasoned salt).

3 tablespoons of worcestershire sauce seemed like alot to me too, but like Mike said, I also know some people that really love to pour it on.

I think I need to redo my recipes amounts. I eyeball it. I typically do 2-3lbs at a time, and you guys have brought to light I think I'm way off. Where I get my beef, they usually have 5"x6"X1" blocks of beef. I usually cover the top of the beef with a very thin layer of garlic, then pour on what appears be a layer of worcershire, onto the top. As we know, a liquid layer doesn't actually stick, but again it's eyeball. I use a very little salt and a lot of fresh cracked pepper.

Bacardi,

Was unsure of the total amount of ground beef, you did not state this in original post.
If it was for only 1 lb. of meat, I was gonna ask if your mom put worcestershire in your baby bottle when you were a kid

If eyeballing works for you, that's all that matters. I find worcestershire to be strong, and if I'm adding more than a dash I measure. Even with measuring, and what I would think is small amount in a recipe. I'm usually surprised at how prominent the flavor is among the others.

so I tried this out tonight on some mini sliders sorry no pics
i used 1 lb of beef or so I duno and then the recipe I think I might tone down the worcestershire next time although I love it but next time maybe 1 tblspn instead of 3.

it was thumbs up big time and we will surely use it again

-=Jason=-

Ok, a little outside the box recipes...This is by cooks illustrated...

If you like WELL DONE burgers...We're going to tried and true method for meatballs, mix in milk and bread. The recipe was one THICK slice of white a couple couple tablespoons of whole milk. Mash it together and work it into the meat. The chow also added salt and A1 to be mixed in. The milk and bread causes chemical reactions which simply result in a more moist finished product.

I do not like well done, yet might try this is method and make it medium rare and will report my results...

Another by cooks illustrated...It's an old fashion drive in burger...

Ingredients
10 ounces sirloin steak tips , cut into 1-inch chunks (see note)
6 ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
4 hamburger buns , soft (see note)
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced onion
1 recipe Classic Burger Sauce (see related recipe)
Instructions

1.

1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2.

2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3.

3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
4.

4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
5.

5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for
1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about
1 minute longer.
6.

6. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.