HamburgersandHotdogs.com

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How do you grill your “best” grilled cheese burger ?any tips ? and also post how you do it so it will be clear.

My sister in law is planning a cookout for father’s day and asked my husband (who rarely eats meat) and me (a full vegetarian) to bring hot dogs and burgers to the picnic. Would it be inappropriate to request to bring the sides instead (pasta salad, chips etc.) or should I just bring the dogs and burgers even though we wouldnt even be eating them?
Wicca and Tom: It is known by the entire family that we are vegetarian

I tend to buy veggie patties for burgers here…and find them way, way too dry for the burger. I find salad burgers too tasteless,what do you guys do?
LOL. How are your friends Vegan if they come to your place and eat meat hehe.
I don’t know….theres just something about eating a corpse….If you stop using euphemisms and use words that have some feeling behind them. ie. corpse, slaughter. consuming body tissue etc….

Ahh your right, its not gross at all

Are White Spot burgers healthier than McDonald’s or Burger King burgers? It’s important to me because I had a White Spot hamburger today for lunch at my school. But they wouldn’t sell junk at a school would they?

everytime i make them, they shrink too much and are like the size of a button. i want them to be the size of ruby tuesday’s:

http://www.kraftfoodservice.com/Culinary/FlavorTrends/mini_burgers.htm

how big in diameter should they be?

I’m going to make some homemade burgers and was thinking about throwing some Jack Daniel’s in the beef, along with red onions. Considering how much my roomates eat, I’m gonna end up making about 5 pounds of meat. Any help on how much JD to add, or what to add with it? I know that I’ll be topping the burgers with BBQ sauce, as it’s going to be my recipe for OMGWTFBBQ burgers if it works out.

I need instructions on how to cook angus burgers. How long do they usually take to cook all the way through, I’m not an awesome cook when it comes to meat..I spent my entire life as a vegintarian. I can never seem to know when the meat is done and I have to make a “test” burger to split open. Is there a better way? Thanks

I’m getting ready to cook 2 burgers, each about 3/4-inch thick, on a covered skillet. Several questions:

(1) What level should the heat be on?
(2) How often should I leave the cover on?
(3) How much oil should I use?
(4) How often should I turn them if I want them well-done?
These are pretty lean burgers BTW, 90/10 if I’m not mistaken.