Any ideas for making a better bbq hamburger?

Question

I am having a 4th of july bbq & was wondering if anybody had any tips on making a better bbq'd burger.

Answer 1

Marinate the patties the night before. If you like BBQ flavor then wrap them up in foil (or a bowl with saran wrap on the top)--- use a bottle BBQ sauce (honey mesquite), a few slices of pineapple, a dash or three of A1, and if you want some fresh pepper and Lowry's seasoning salt.
Or if you like bold flavor and don't want to prep---- try the McCormick's hamburger seasoning. And use some beer to keep the meat moist (I actually marinate with beer for nearly all my steaks and burgers. the alcohol cooks out )

Answer 2

first of all BBQ sauce is a condiment with burgers, not a cooking aid. Johnny D's seasoning is a nice overall cheap spice for good burgers. Minced onion is always important. If you are making the patties yourself, put the minced onion and Johnny D's right into the meat. I've been told that if you flip them too much it takes out the flavor. I dissagree, I say turn them often, checking that the fat is not building up on the top, and scrape off what forms. My burgers are fantastic. Look for the red to go away in the center on both thin and thick burgers. Ask who wants cheese in the last minute of cooking, just after you flip the last time. Close back up the BBQ, melt the cheese, and serve!
If they are store bought thin burgers, this is especially true, since they are often of a lesser quality meat and have way too much fat in them, but it makes them 'sweeter'. Stay light on the salt when using Johnny D's since it has a ton of salt as it is. Buying the right buns is important, I stay away from the onion topped ones since they make a mess on top of an already messy ordeal. Potato buns are great and come in several sizes. Keep a good BBQ sauce, fresh tomatoes, lettuce, two kinds of pickles, katsup, and mustard on hand with easy flip open-stand on their head tops for people will add a nice touch. And it keeps things cleanlier.
Remember to start chicken earlier since it take much longer to cook chicken breast meat as it does smaller burgers.

Answer 3

Keep it simple. Go to a decent butcher and buy a good, lean ground beef. Marinate in salt, pepper, and Worcestershire sauce for about an hour before grilling. Grill slow and low--medium low head for about 15 minutes and put cheese on top for the last minute. Flip only once and always serve with fresh veggies.

Save one for me!

Answer 4

I use a mixture of hamburger, veal and pork. Most grocery stores sell it as a meatloaf mixture. Or just ask at the meat counter if they could package those 3 gound meats together for you--they will. You grill that mixture and you'll have the most amazing, juicy burgers!

Answer 5

Mix a small amount of the sauce into the meat before you form your patties, then grill them with more of the sauce on them. It makes them juicier.

Answer 6

use lipton onion soup mix.