Hamburger patties

1380ken

Super Active Member
Nov 7, 2013
2,845
Mass
I love hamburger. I just bought an electric meatball cooker at a yard sale. You can make perfectly round meat balls with no flat spots. It cooks them from all sides and they taste awesome. It is a bit of a hassle to clean.
 

Sweetpea

Active Member
Mar 31, 2021
219
St. Paul, Minnesota
While we were camping we found this great little restaurant, it had an in house brewery and they made great burgers and other delights, the home brew was so good, you could see their brewhouse while you ate. Fun! I didn't add up all the money we spent there, don't ant to know. But that was top notch camping for ya!
 

Sjm9911

Super Active Member
May 31, 2018
11,453
Nj
I love hamburger. I just bought an electric meatball cooker at a yard sale. You can make perfectly round meat balls with no flat spots. It cooks them from all sides and they taste awesome. It is a bit of a hassle to clean.
Roll them and bake them. No flat spots. Easy clean up. Spray pan with oil, and add a little water.
 

Sweetpea

Active Member
Mar 31, 2021
219
St. Paul, Minnesota
We actually enjoy cooking while camping. This time we took our Camp Chef stove with a Camp Chef Pizza Oven. Yes, we did pizza the first night - supplying 3 families. Then it got used to heat hot dogs, burritos, pineapple upside down cake, cornbread (to go with our chili) and brownies. No hamburgers this trip. View attachment 78451 View attachment 78450
I cook at home, dehydrate and freeze, then bring it camping. Add water to sauces and chili and all is good.
 

J Starsky

Super Active Member
Aug 3, 2017
1,165
East Central MN
I have been using the round Blackstone Egg ring to form patties lately. Makes a really nice size for your regular buns.

I keep two in the house and the rest of the pack with the Mess Tent materials.
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Susan Premo

Super Active Member
Nov 5, 2020
811
Minnesota
We are considering buying a side of beef, read lots of ground beef. I can grill outside with the best of them. WE are looking for killer indoor recipes cooked in seasoned skillets. We prefer organic seasonings not chemical ones. We avoid wheat like the plague it is.

For those who are unaware, the Army was upset at the number of draftees they rejected in WWII due to weighing less than the Army's minimum standard. They went to the Ag dept and said they wanted a wheat that would put weight on the future draftees. IT happened in the early 60's. Its called the hybrid. The hybrid replaced spelt. If you ignore the pharmaceutical companies backed propaganda, wheat is very good at causing heart disease.

30% of kids are obese now.
I put a bit of smoked paprika. I buy it at our local food co-op. Salt too.
 

Patrick w

Active Member
Aug 13, 2021
448
I don't eat livers of large animals. It's not the taste I mind, and I know it has a lot of nutrition, it's the amount of toxins and parasites it can contain. Same with the brain.
I don't dare eat the internal organ meat of venison either.
 

dbhost

Super Active Member
Sep 19, 2018
1,273
League City, Texas USA.
I finely mince yellow onion, and garlic, himalayan salt, and fresh black pepper mixed into the ground beef, then formed into patties in a patty press, layered on wax paper and finally bagged and frozen.

Chili powder, cumin, minced onion and garlic, and finally cayenne pepper for taco beef. Or made into patties for Hamburquesa. (Mexican style hamburgers).

Not going to dive into the wheat thing. But we tend toward more organics and lower carb options.
 

Susan Premo

Super Active Member
Nov 5, 2020
811
Minnesota
Thanks

I have learned that everybody wants to cook the crap out of beef. We dont use any spices now. Just eat it extra rare and let the natural flavor come out. It was the "well done" that was killing the taste.

Same with liver. The more you cook it the worst it tastes.
I hate over cooked meat of any kind, except chicken, that has to throughly cooked through.
 

Econ

Super Active Member
Aug 18, 2019
1,499
Deep South
it's the amount of toxins and parasites it can contain
Watched a lecture by allopathic MD who is turning more natreopathic as we thought the same. We said the liver has a way of removing the toxins so you aren't just recycling them. They also emphasized if grass fed there are few toxins as no grain exposure.
 

BBQdave

Active Member
Aug 31, 2016
283
North Carolina
I'll offer up the "Smoked Burger" :)

Season as you like, can use egg or olive oil - you're making a thick meatloaf burger basically. Let the coals burn down, low heat and flip every 10 minutes. After 20 to 30 minutes, a nice juicy thick smoked burger!

Have it with veggies, have it on a tortilla, or have it on a bun :)
 




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