Become a TFP Supporter Pool Math Forum Rules Pool School
Results 1 to 14 of 14

Thread: True hamburgers

  1. Back To Top    #1
    KurtV's Avatar
    Join Date
    Mar 2007
    Location
    SE Louisiana
    Posts
    270

    True hamburgers

    Next time you make hamburgers try this. For each pound of lean to very lean ground beef between two and four ounces of ground pork; more for leaner beef and less for fattier beef. They'll still taste like hamburgers but more so.

    Most people don't detect a pork flavor but rave about these burgers.

  2. Back To Top    #2

    In the Industry
    Nasty90's Avatar
    Join Date
    Apr 2008
    Posts
    48

    Re: True hamburgers

    Have you tried mayo in your hamburger mix?
    35000 in ground vinyl liner with cartridge filter
    Birmingham,AL

  3. Back To Top    #3

    Join Date
    Apr 2007
    Location
    Richardson, TX
    Posts
    287

    Re: True hamburgers

    I get the good old 80/20 ground beef...I know I could make them a little more healthy but it's a burger after all!

    I will try the mix though, I've seen different recipes for that kind of mix before (or maybe it was the food network?)

    Our favorite (and least healthy) are my greek burgers

    Mix in garlic and some type of generic greek seasoning in the meat, grill, we use a French feta (from a local Mediterranean market) get some greek pita's, cut the burgers in 1/2 wrap pita around and enjoy (of course throwing any other condiments in there you'd like).

    Messy but Yummy!
    My pool works thanks to TFP

    Please support the site! pages/supporters/

    It's cheaper than your first trip to the pool store!

  4. Back To Top    #4

    Re: True hamburgers

    Quote Originally Posted by uwimage

    Messy but Yummy!
    It's not a good burger unless it is messy!!!

    We need some grillin' smilies!!

    8000 gallon 20' x 48" round vinyl frame pool, 12" sand filter (don't have the specs on the pump), TF100 test kit
    Handy Links: PoolMath, TF-100 Test Kit, Pool School, CYA-Chlorine Chart
    "Shock" is a process, not a product!

  5. Back To Top    #5

    In the Industry
    Nasty90's Avatar
    Join Date
    Apr 2008
    Posts
    48

    Re: True hamburgers

    Quote Originally Posted by The Mermaid Queen
    Quote Originally Posted by uwimage

    Messy but Yummy!
    It's not a good burger unless it is messy!!!

    We need some grillin' smilies!!
    x2.
    35000 in ground vinyl liner with cartridge filter
    Birmingham,AL

  6. Back To Top    #6
    frustratedpoolmom's Avatar
    Join Date
    May 2007
    Location
    SWSuburban Chicago, IL
    Posts
    11,963

    Re: True hamburgers

    I little similie guy with one of Molson's chef hats on, fork in hand.....
    Helpful links: Pool School; CYA/Chlorine Chart
    24' round AG pool, 52" high, Raypak heater; Waterway 2 spd Pump;
    150 Sq ft. Clearwater Cartridge Filter; Former and DISSATISFIED "Pool Frog" owner
    http://www.PerfectlyClearPoolService.com

  7. Back To Top    #7
    Cabana Boy's Avatar
    Join Date
    Jul 2007
    Location
    Sacramento, CA
    Posts
    27

    Re: True hamburgers

    If you include pork...make sure all your guests eat pork first. I'm finding more folks who don't.


    I prefer the 80/20 mix for hamburgers....
    14 x 32 x 6 (ave depth) 20K gallons - IG gunite pool. Challenger 1.5 hp pump and cartridge filter.

  8. Back To Top    #8

    Join Date
    Mar 2007
    Location
    Morris, IL
    Posts
    477

    Re: True hamburgers

    Quote Originally Posted by Cabana Boy
    If you include pork...make sure all your guests eat pork first. I'm finding more folks who don't.


    I prefer the 80/20 mix for hamburgers....
    Whenever I use cheap burger on the grill, I end up with flames 2 feet tall...
    steve

    Above Ground / 18' Round / Vinyl Liner / Sand Filter / 100K Gas Heater / Salt Added / No Nature2

  9. Back To Top    #9
    AV8TOR's Avatar
    Join Date
    Dec 2008
    Location
    Fort Worth TX
    Posts
    211

    Re: True hamburgers

    We normally eat lean but when it's time to grill burgers it's 80/20 for sure. Much better flavor.
    I will have to try the Greek burger.
    16,000 gal IG Double Roman Plaster Pool (16yrs - plaster redone 2014)
    Pentair FNS-48 DE filter with WhisperFlo 2HP single speed pump
    Polaris 280 robot
    BBB all the way and tested with a TF100 kit
    Pool Calc user

  10. Back To Top    #10

    Re: True hamburgers

    I thought I would throw in my 2 cents worth… We do a burger called, Talladega Burgers (not to be confused with my Talladega Pork Loin). …Talladega…because they go real fast!

    It’s never an exact science…but this would be close:
    • 3 pounds hamburger meat 75/25 (we use an infrared grill…flames are not a problem!)
    • 1 pound of bacon (prefer ends & pieces…not the processed stuff…so it still taste like bacon!) If scraps are not available…a good thick slice bacon is a better choice. I fry my bacon in a large cast iron pot…yes, in left over bacon grease. I usually pull the bacon out before it gets to the crispy stage. Chop it up and add it to the meat.
    • Medium size yellow onion chopped. (save the two stump ends and the outside peeling) Place in a metal strainer basket and lower into the hot bacon grease for about a minute. Dump this on top of the hamburger meat…don’t worry about the extra bacon grease.
    • ½ pod (not ½ clove) of garlic. Use a garlic press or chop very fine…throw it in the mix
    • 1 to 1 ½ tablespoon of Conecuh Steak and Hamburger Seasoning. (Conecuh is a local product…just make sure whatever you use is bold and salty!) …if not, add some extra salt. (if you think this is too much…you probably need to add MORE!
    • ½ to 1 teaspoon of Zatarains Blackened Seasoning.
    • 1 teaspoon of Liquid Smoke
    • 1 to 2 tablespoons of Worcestershire Sauce (can also use Dale’s Marinade as a substitute).
    • 1 to 2 tablespoons of Apple Cider Vinegar
    • 2 eggs (closer to room temperature is better than right out of the refrigerator.
    • 1 small can of mushrooms, drained. Chopped up fine.
    • ½ pound of sharp cheddar cheese, grated. We put ours in the food processor.
    • 1 large can of pineapple slices in heavy syrup (this does NOT go in the meat!)

    I prefer the meat to be warmer that normal refrigerator temps…so I let mine sit out in a large covered bowl while I’m working on everything else. If it’s too cold you don’t get a good mix. Throw everything into the large bowl (except for the onion stumps/peels and the pineapple). I usually put on latex gloves and just grind away, squishing and mashing until everything is well blended. The more you work it the better it is. I then dig out a hunk and roll it in my hands (like homemade biscuits) so the ball is tight…you can also just squeeze the ball between your hands to make the ball tight. This helps everything to stick together better. Then start working them into a patty. Always make sure the center is pressed thinner than the sides (this helps with even cooking and prevents the “ball” effect that is common with homemade burgers). Place on wax paper and allow to come to room temperature. It will probably be close by the time you’re finished.

    I normally use a “hot” grill. Throw the onion stumps and skins on a corner of the grill (excellent flavor). Add the patties to the grill and let the fun begin. A few minutes later, add the pineapple slices to the grill. After turning the patties…find a test patty and poke it with your spatula. When the juices are showing just a tinge of red and clear…in my opinion…they’re ready. Never overcook! They will continue to cook after being removed from the grill. Don’t forget to flip the pineapple. You are just looking for nice grill marks on each side.

    The pineapple can be used as part of the burger, or served on the side. Dress your burger accordingly and eat is as soon as possible after it comes off the grill. …Hot and juicy. These burgers are a lot of work and may require some tweaking to suit your pallet. I like bold tastes. Folks with wimpy appetites or with cardiac conditions…should just eat a banana instead!

    When we’re not in the mood for a burger…we cook them the same way. Here’s the option…prepare a little mushroom gravy, pasta salad and seasoned green beans. Serve the pineapple on top of the meat and cover with the mushroom gravy. A little French bread goes well and is great for sopping the gravy and juices!

    Hope you like um!
    Travis & Kathy
    16x32 AGP (extra return outlet installed), Pentair Dynamo Pump (1.5HP, 60+ GPM), Sta-Rite Crystal Flow Sand Filter (300 lb), Clear Diamond Solar Blanket & Reel, Pool-Skim
    Aqua Trol SWG (also controlling the pump), TF Test Kit. (Everything self installed, up and running on 08/02/09)
    Enjoying the TFP site and appreciating the infinite knowledge of it's members... and I'm slowly learning how to maintain our new pool the BBB way!
    Four Winds Spa (love the tub...hate the filtration system). Best water quality in four years using the BBB method

  11. Back To Top    #11
    pitguy3's Avatar
    Join Date
    Jul 2009
    Location
    Birmingham, AL
    Posts
    153

    Re: True hamburgers

    Try mixing a half cup of cracker crumbs and abt a half cup of Bulls-Eye BBQ sauce... Mmmmm!!
    Intex 20x52 above ground pool-
    10600 gallons
    1 man 4 woman Bullfrog Hot Tub
    http://www.flickr.com/photos/pitguy3/se ... 763801706/
    ROLL TIDE!

  12. Back To Top    #12

    Re: True hamburgers

    Pitguy3
    What do you do with the mix? Sounds interesting!
    Travis & Kathy
    16x32 AGP (extra return outlet installed), Pentair Dynamo Pump (1.5HP, 60+ GPM), Sta-Rite Crystal Flow Sand Filter (300 lb), Clear Diamond Solar Blanket & Reel, Pool-Skim
    Aqua Trol SWG (also controlling the pump), TF Test Kit. (Everything self installed, up and running on 08/02/09)
    Enjoying the TFP site and appreciating the infinite knowledge of it's members... and I'm slowly learning how to maintain our new pool the BBB way!
    Four Winds Spa (love the tub...hate the filtration system). Best water quality in four years using the BBB method

  13. Back To Top    #13

    Re: True hamburgers

    Reminds me of an Emeril recipe I followed a few times... take 3 lbs of ground meats (veal, chicken, pork) fry a pound of bacon, add the bacon to the meat and some other stuff, add the bacon grease to the meat (!!).... I did notice on that show that Emeril never had even a taste of that meat loaf -- never a bite. It was supposed to serve 6 but it was so rich it could have served 30 I think.

    So, I'll bet this is really tasty... and really rich.
    23,000 gallon in ground pool with rock waterfall and spillover spa, Aqualink control system, Polaris 380 cleaner, Purex Triton Clean&Clear Plus cartridge filter. Located in The Woodlands, Texas.

    Pool owner since Nov 2008, Trouble Free since April 2009. Happy to help when I can.

  14. Back To Top    #14

    Re: True hamburgers

    Quote Originally Posted by anonapersona
    So, I'll bet this is really tasty... and really rich.
    Yep...It really is worth all the trouble. I just always stress to folks not to overcook it! Although some folks like their nice juicy meat cooked to a tasteless, dried crisp! Fortunately, that's why we have choices!
    Travis & Kathy
    16x32 AGP (extra return outlet installed), Pentair Dynamo Pump (1.5HP, 60+ GPM), Sta-Rite Crystal Flow Sand Filter (300 lb), Clear Diamond Solar Blanket & Reel, Pool-Skim
    Aqua Trol SWG (also controlling the pump), TF Test Kit. (Everything self installed, up and running on 08/02/09)
    Enjoying the TFP site and appreciating the infinite knowledge of it's members... and I'm slowly learning how to maintain our new pool the BBB way!
    Four Winds Spa (love the tub...hate the filtration system). Best water quality in four years using the BBB method

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •