Homemade or White Burgers on the CB 500X Grill - BBQ Central

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Old 08-24-2013, 02:50 AM   #1
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Homemade or White Burgers on the CB 500X Grill

This is my first cook with some of the 12 pounds of 60/40 hamburger I made a couple of days ago.



The Ziplock bag in the front of this picture wasn’t frozen and contained a little over 1-1/2 pound of this great burger so I used it for this cook.



I made up five 1/3 pound patties and added some salt and pepper so they were ready for the cooker. Notice the white color showing all the fat or flavor that is in each burger.

I filled a Weber charcoal chimney about 2/3 full of that wonderful Ozark Oak lump charcoal and when it was ready, I poured it into one side of the little grill. I have the grill set so 1/2 is direct and the other half is indirect.



I started with my buns as I like them kinda toasted for my burgers. I also added some cheese to a couple of them as it is too difficult to get the burgers done correctly with the cheese as they are not on the grill long enough to melt the cheese.



I placed a couple of burgers on the hot grill and then cooked them 2 minutes and turned them about 45 degrees for the nice grill marks. They then cooked another 1-1/2 minutes and I turned them over and let this side go for 2 more minutes. The total time was 5-1/2 minutes to get the burgers to an internal of 130-135 degrees which was my goal for medium rare meat.



Had some smoke as all that juice dripped down on my charcoal fire.



The 5 patties looked good coming off of the cooker.



I took 2 of the patties off of the plate for our lunch and I think you can see all the juice that is left on the plate from these wonderful homemade burgers.



Wife likes her burgers all dressed out so I added some lettuce, tomato, and a thin slice of onion to her burger with cheese.



That does look good!

This old purest doesn’t want any of that junk on his sandwich so I just loaded my patty into a bun and ate it without any additions to the sandwich. I wanted to taste all that juicy goodness of this homemade burger and this sandwich sure had that! Best burger I have had in months. Gonna eat another one for breakfast.
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Old 08-24-2013, 06:09 AM   #2
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Nothing more to say Dave "It Does Look Good!"
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Old 08-24-2013, 08:58 AM   #3
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Hell yeah!
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Old 08-24-2013, 01:39 PM   #4
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Looking good there Dave! I am making some burgers up tomorrow. Got my brother coming over for the Tigers, Mets game. Just plan on sitting around BSin', drink some beers, and hang out with my older brother.
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Old 08-25-2013, 11:00 AM   #5
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Looking mighty tasty. Who has tried grinding up whole briskets? Makes some highly delicious high fat content burgers. Usually figgers out much lower per pound than store grind hamburger meat. The patties do not stick together very tightly so it pays to be gentle when flipping. Or maybe add an egg or two. That prob make it form up a bit tighter. That is also why brisket is normally not a good choice for sausage because it lacks something needed to make it bond to itself. Myosin perhaps?
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Old 08-26-2013, 09:19 PM   #6
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That's some nice looking burgers, has anyone ever tried making smoked meatballs, cause that meat looks like it would be good for that.
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Old 08-27-2013, 11:38 AM   #7
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Make them all the time..... Depending on the size, treat it like you are cooking it in an oven. The time should not vary by much.
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Old 08-28-2013, 08:31 PM   #8
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Real Eyetalian meatballs are poached in tomater sauce from the raw stage. Only Sicilians in the mafia try to cook them beforehand. Try Marlon Brando and Al Capone on for size on that deal.
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