juicy burgers...never cook a dry burger again

[toolhead]

Costco pack of 87% fat ground beef, one large onion, salt, pepper onion and garlic powder. Key is to finelt dice the whole onion..light seasoning with rest of ingredients and squirt some ketchup..mash into ground beef.  Make eight burgers..these r gonna be big..about a handful forbeach burger...
Dripping juicy burgers everytime...its runs down your hand.

Key is that the onions will liquify and juice your burgers while cooking.

3 napkins per burger required to eat

[jdefran]

Let's see a photo for evidence 

[1buckie]

YES !!!!

Onion, fine chop.....right there with ya !!!

Turkey meatloafs....



Mushroom, fine chop, will do about the same....

[addicted-to-smoke]

@1buckie, something's been bugging me about that picture with firebricks. Are they just to hold the grill flip-ups in place and if so, why is that needed? Did you need to frequently get at the heat? Also, those 2 burgers ... wouldn't they be insulated from heat more than their brothers?

[toolhead]

@jdefran the burger recipe i shared will have grease and juice dripping down your forearm...

Give it a go...no pics...will take some next time i make em.

The key is no leaner than 87% and a whole onion...finely diced.

When my burgers are done...you cannot see the majority of onions bc they are liquified

[jdefran]

I totally believe you, I just want a photo to lust over until I try them. Burgers are not my forte so I appreciate helpful insight like this to better my burger skillzz

[1buckie]

@1buckie, something's been bugging me about that picture with firebricks. Are they just to hold the grill flip-ups in place and if so, why is that needed? Did you need to frequently get at the heat? Also, those 2 burgers ... wouldn't they be insulated from heat more than their brothers?

Propped the grates so there's no piddling around when it comes time to throw wood.....I started off intending to use hickory chips on this, but could not find the bags I left here when I stored the majority of the bagged stuff at Ma's house.....went to apple, small chunks, I think?

Those bricks are conductor type, not insulator type, if anything the ones next to them cook a bit faster....

I totally believe you, I just want a photo to lust over until I try them. Burgers are not my forte so I appreciate helpful insight like this to better my burger skillzz

It totally works.....you see some onion in those pics above & even though it's meatloaf it works the same with any burger and they really dump moisture a bunch....and the mushrooms almost seem to totally disintegrate.....all moisture enhancement......

Follow the fat content lead by toolhead & you'll be rollin' in juice !!!!

[toolhead]

Yup..topside 87% lean..anymore and that isnwhat will cause a dry burger...you need fat content for juice and flavour.

There are never dry burgers on this deck..give her a try.

Alos making the patty big enough to cook without over drying ...close to 1lb per burger

[Metal Mike]

I try to only do chuck (80/20) @ least then I know I'm getting the chuck portion.
Ground "Beef" could be beef tongue, ears, bull oysters, etc

I can buy a quart of beef tallow (to add %) for cheap from my butcher
(he verified that "beef" could label any scrap that the grinder takes)

[toolhead]

@1buckie

What type of bricks?  Firebricks?..id like tobtry them

[1buckie]

@1buckie

What type of bricks?  Firebricks?..id like tobtry them

@toolhead

yeah, these ones were in the outdoor fireplace when I moved here......pretty sure they are the "conductive" type, pretty heavy & solid (aren't all bricks pretty heavy & solid?) & seem to hold the heat.....



Right over the brick burns......








The other type, as far as I can tell are what you're more likely to run into, "Insulative" type, for the walls of outdoor, and maybe indoor, fireplaces, outers on a pizza oven, etc.
I would suppose so the heat is contained & people don't burn themselves on the outside

These one "look" like they are more porous & seem a little lighter weight.....


More info from @G$  .....
http://weberkettleclub.com/forums/weber-kettles-accessories/in-praise-of-firebrick/msg90433/#msg90433

[Lumpy Coal]

The burgers look great!

I did a search on burgers to find out why everyone around me seems to think you need to put an egg in your burger recipe to help them stick together but webers book of burgers and anything I see on here doesn't say anything about an egg??   I'm scrolling down then there's all this talk of firebricks!   Now I've got two things to figure out!   I love this club. 

[crowderjd]

Now I don't know what to have burgers or meatloaf!  It all looks delicious!  I'd love to join the burger party this weekend, but I'm going to be smoking some ribs for friends on Saturday...although maybe Sunday

[wyd]

Have to say those do look really good.  My mouth is watering.