How Do You Grill Your Burgers?

[Smokin Gator]

Originally Posted by Kreth

Anyone grind their own? I've done it a few times, especially if there's a really good sale on something like Black Angus. Nothng like taking meat right out of the grinder and slapping a few patties on the grll.
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I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

My partner on the BBQ team told me about and I kept blowing him off. Finally he brought me a bag of it and I was sold. I don't do it all of the time 'cause laziness sets in, but when you can get Angus brisket at Sam's for about $1.80 a pound it makes a lot of sense.

[Kreth]

Originally Posted by Smokin Gator

I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

I'll have to give this a try. Thanks for the tip, Brent!
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[Smokin Gator]

Originally Posted by Kreth

I'll have to give this a try. Thanks for the tip, Brent!
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Just cut out the hard yellow fat between the flat and the point. That crap is nasty!!

[fissure]

Buffalo or venison burgers for me. Haven't cooked a real burger in years. Cook them sraight up, once and a while with a little Montreal steak seasoning. Super hot sear, 1 min each side, then indirect for another 6-8 min flipping once. No fat content at all so you can't overcook them.

[T.G]

Originally Posted by Smokin Gator

I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

Hellz yeah! Brisket makes THE best burgers!

Some people do find them to be too rich though.


For plain old burgers, Weber Gourmet Burger Rub does a great job of seasoning. I was skeptical when someone told me about how good the stuff was, but he was right. You can take just plain old nothing special USDA Select (3rd grade) 80% ground beef which normally is pretty bland and dump some of the Weber Gourmet Burger Rub on it, or even better, mix a little bit in when you're packing the patties, and even over gas, the burgers come out highly flavorful.

[wayner123]

No real science or gourmet for me. I use ground chuck, salt , pepper and usually Lawry's or Adobo seasoning. Patty them up and on the gas grill at around 350-400 for 4-6 minutes.

Always remembering the phrase "if you're lookin' you ain't cookin' "