Comrade! Did you not toast your buns comrade? To the gulag with you :gulag:
e:
TOSS YOUR BUNS ONTO THE GRILL WITH THE INNER PART FACING DOWN.
Emphasis mine. I have incorrectly accuse a comrade of liberalism. I accept the punishment of being guillotined by the accused. It was excellent posting with you all.
Comrade, you have my deepest apologies. I will now submit myself to the gulag.
I prefer mixing the condiments and magic with the minced meat first and then shaping them.
My mix list:
- Onion chopped small
- Garlic, or garlic powder
- Nutmeg
- Coriander seeds (crushed into powder)
- Clove (CIP too)
- Sesame seeds CIP
- Pepper, whatever you like
- Cayenne or idk how you call it
- Soy sauce
- Mustard
- Fresh parsley
- Pinch of sugar
- The meat
Good write up. Just wanted to add a couple things:
If you’re grilling burgers for kids or people with health complications and you didn’t make the ground beef yourself or get it from a trustworthy source I recommend making sure you cook them until well done. There’s very little to worry about 99% of the time but you can catch E. Coli from undercooked burgers, kids died in the 90s from medium rare fast food.
I always cook them medium rare for my wife and I and we’ve never had issues but I also know where the beef comes from.
Also for people who use normal measurements 6oz is 170g.
A. o7
B. You grill people work too hard. That's why I bbq. As long as my temp holds, I can get drunk, pass out, wake up, get my shit together and still only be 3/4 the way done. People ask me, how do you do it? I always tell people I probably wouldn't except that it's easy as fuck.
Season.
Place in pit.
Don't touch.
One thing I recommend as a topping/sauce that'll change your burgers: Bacon Jam. Seriously, especially if you get a spicy one, I could do just a pepperjack bacon jam patty bun burger all day every day. Well probably not every day but still it tastes good
