Burgermeister

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So, I have discovered that I make delicious goddamned hamburgers, so here's how you can, too, if you're so inclined.

Rafeburgers
3.5 - 4 lbs of 75-85% lean ground beef (I will normally buy 75% in bulk from US Wellness Meats[1], because when it's on sale and I get more than 40# and qualify for their shipping-weight price break, it's only slightly more expensive than what I can get at my local supermarket or butcher shop, and I'm a fan of free-range, grass-fed, and humanely-raised/butchered.)
1 - 1.5 lbs (two large/three medium/four small) diced/chopped onions (white or yellow)
1 - 2 T garlic powder
1 - 2 T Montreal steak seasoning
Optional: 8 oz finely-chopped fresh salsa
Optional: 1 - 2 oz hot sauce

Combine all ingredients in a large mixing bowl, cover with a damp paper towel, and refrigerate for at least 8 hours. I find it more comfortable to allow the meat to approach room temperature before making patties out of it, so I'll bring the bowl out of the fridge and let it stand, covered, for an hour or so.

Form patties from the meat mixture; mine tend to average 8-12oz pre-cooked weight (which is to say, I get about nine or ten patties out of this much raw material, which is convenient, since that's about all my grill can hold comfortably).

Grill to desired level of cookitude. Let stand, heaped on a plate, to finish (and finish releasing grease, if it didn't all drip onto the flames to sear and fire and otherwise become entertainment).

Serve over steamed veggies (seasoning optional), garnish with additional salsa and hot sauce.

Makes, uh... three to five fairly robust, or eight to ten normal servings. I usually bring two or three patties to work in tupperware, and they keep me from killing and eating anyone until my lunch break around 2 or 3 in the afternoon.

[1] Amusingly enough, their most recent newsletter and bulk pemmican offerings mentioned "Powerlifting champion Josh Bryant," who keen-eyed readers will recognize as my strength coach. I came to patronize USWM and Josh completely independent of each other. At least I know I'm eating stuff my coach approves of.

Comments

[argonel.livejournal.com]

Sounds delicious but greasy compared to the venison burgers I'm used to eating.

[etcet.livejournal.com]

It's not the leanest choice, but it does have the healthy CLA/omegas from being grass-fed, and it's entirely palatable (I tend to squish the burgers while cooking to squeeze out more of the grease, and because I'm a pyro, natch)

[argonel.livejournal.com]

Absolutely everything right with that. What is the point of cooking with fire if you don't make even more fire.

[frank balsinger (from livejournal.com)]

You and argonel might also consider antelope should you have the opportunity to try it. From what I understand, it's even leaner than venison and damned tasty. I should be getting a pound sometime in the near-ish future, so I'll be sure to share the news re: tastiness/texture.

[frank balsinger (from livejournal.com)]

In other news, dayum those burgers sound good.

[madamekat.livejournal.com]

You are a wise, wise man!!

[jola.livejournal.com]

I have issues with digesting red meat. I still have it occasionally but the last time i ate a 9 oz steak it felt like an alien baby in my tummy an hour later. I stupidly had the rest fo it for lunch the second day and it was alien baby PART DEUX. Took about 3 days to wind it's way through my intestines, three painful, bloated, farty, kill me now sorts of days.

Was that TMI?? lol, I'm sticking to my chicken, fish, eggs and tuna for protein.

[etcet.livejournal.com]

More for me!

I don't have the bloaty thing with most protein sources, so I'm fortunate. Apparently, a lot of folks have digestive/gas issues when they start using protein shakes; either I'm gastrointestionally fortunate, or my preferred brand/blend (a combo of whey and casein, rather than straight whey or soy) just mitigates that fortuitously.

"I'll carve off what I want and ride the rest home!" - Denis Leary

[jola.livejournal.com]

lol, i'm cool w/ the shakes (thank god), it just seems to be red meat so far ... which sucks because i LOVE rare steak.

[carriemonster.livejournal.com]

Montreal steak seasoning is the best!!! It makes everything taste better.