back to basics: Burgers - Page 2 -
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post #16 of 19 Old 09-07-2012, 01:49 PM
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I was watching Diners, Drive Ins and Dives the other night and he was at some place in Texas that was mixing already cooked brisket into the burger meat. I'm generaly not a fan of mix-ins but that one sounds darn good. I did some at home a few weeks ago with italian sausage folded in because I needed to stretch how much I had to get a few more burgers; that was good for sure.

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post #17 of 19 Old 09-07-2012, 01:59 PM
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I had never considered mixing in brisket but, that does sound pretty tasty. I will need to remember that for the next batch.
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post #18 of 19 Old 09-07-2012, 03:48 PM
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For daily-driver burgers, I use the chuck/sirloin 85 patties from BJs. Sprinkle on a bit of Penzey's Northwoods spice, grill 'em on charcoal.. rare to medium-rare.

Grill the bun, add a slice of Vermont Cheddar, lettuce, tomato, and a dab of basil pesto.


There are a few butcher shops (and one chain) around here that make their own hand-formed burgers. And they are quite good. But I find having a good source of frozen patties makes it much more likely that I'll actually grill a few up. Also, frozen patties are easier to get to the crisp-on-the-outside-rare-on-the-inside state

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post #19 of 19 Old 09-07-2012, 04:05 PM
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Originally Posted by Rich G View Post
I love buttered buns
Me too!
Oh, you were talking about hamburger buns?
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