Mississippi-Mud Forums

Been experimenting with burgers. I have been using ground chuck 90 percent lean beef for all our trail rides. I have been thinking the burgers are a little on the dry side. In order to correct this I have found that you can add 1 to 2tablespoons of non oily or fat free italian dressing per pound of ground chuck, and season to taste. ( I still use the same seasonings as always )

Another thing I have tried is making cheddar cheese burgers. Prep your burgers as always, as you patty out your burger make a small dip/ indention in the middle of the patty, put a small amount of cheddar cheese in it, then role the outer edges of the patty up over the cheese and pat it out even. Put the burger over high heat and brown it/ sear it, then move it off to lower heat till it's done to your liking.

Whens the next ride so you can make us some. Good idea!

Egg and worcestershire will help keep the patties moist, too. The egg also keeps the low-fat meat from crumbling on the grill, as it holds the meat together when it cooks.

Learned the hardway, not to use American cheese fot your cheese stuffed burgers. It has such a low melting temp that the burger will spring a leak well before your burger is done. This process works best with shreaded cheder or another heavier cheese.

You're making me hungry