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[Bentley]

Having some friends over for Burgers on Weds.  So I decided to make a blend.  Skirt ($6/lb.), Chuck ($7/lb.) and Top Round ($4.50/lb.).  They wanted $11/lb. for Top Sirloin, so I told them to take a flying leap and went with Top Round.  The 1st place I went to wanted $12/lb. for Chuck.  I was shaking my head for quite awhile after that one!

[Bentley]

Double grind.  Thought it was gonna have plenty of fat after 1st grind, but not even close.  No butchers in Mayberry, so no trim!

[Bentley]

There is a place called the Clearwater Grill out at Lake of the Woods that offers a 1/2lb Cheeseburger, so I am trying to duplicated that.  Make the burger just a little larger then the bun.  8oz patty!

[Bentley]

Will be a simple, Americana meal.  Cheeseburgers with Fries and Arnold Palmers!  I had a med rare at the Clearwater and it was great.  I thought 145° would do that, looks like 140° will be needed!  This was a WhatAburger green chili knock off!!

[Bar-B-Lew]

I would eat one or two of those.

[BigDave83]

I like a good half pounder. I would also enjoy one or two if those.

There used to be a local bar that made a 1 pounder, They had a sign with someone that ate 2 of them, we with a friend and ate 2 of them and he wanted is name in lights so he went for the third one. Took him a while but he got it done. We have made pounders and even a few 2 pounders over the years. Not sure I could do a 2 pounder any more.

Been thinking about grabbing some different cuts and making  burger blend of some sorts brisket and sirloin more than likely.

[byronvoyle]

I like a good half pounder. I would also enjoy one or two if those.

Half pound is more reasonable. I can eat 3 of these  . 1 pound is a bit large for me and some people.

[elenis]

I live near Columbus, Ohio and in Columbus is a restaurant called The Thurman Cafe. All their burgers are 3/4 pound before cooking and as your enjoying it you end up eating it so quickly you don't even really notice. When I was younger and ate a lot more I got the Thurmanator. They describe it as, "The scene: Bottom bun, mayo, lettuce, tomato, pickle, banana peppers, 12 ounce burger, bacon, cheddar, another 12 ounce burger, sautéed onions & mushrooms, ham, mozzarella & American cheese, top bun served with fries and a pickle spear". I was full after that one for sure. Something about the onions, mushrooms, and ham combo does not agree with me I have learned also. It causes lovely intestinal distress. I thought it was perhaps because of the volume, but you can get it with a single patty and it does the same. I had issues like that with the Octoberfest burger at Red Robin in the past as well. I am not sure if they get cooked in beer or something and that and I are incompatible or what, but even if I was a big eater like I was I wouldn't want to experience that again. 

[Bentley]

Today is the day, patties are seasoned and formed.  One of the guys is bringing thick cut bacon from Costco.  I am going with the WhataBurger Hatch Chili knock off!  They can have their Bacon Cheeseburger's!  I did a test run on the Weber yesterday and it smelled so good that Kristin ask to be added to the guest list today!  How you can pull a burger at 140° IT and it have no pink I do not get, but that is what practice is for!  Cheese will go on at 120° and they will be pulled at 130°.  Carry over on a burger must be massive!

[Bentley]

I have never had a 1lb patty.  I think that will be up next time I have them for burgers.  I am afraid I will have to bake custom bun! Disclaimer: 16oz before cooking!

[BigDave83]

I have never had a 1lb patty.  I think that will be up next time I have them for burgers.  I am afraid I will have to bake custom bun! Disclaimer: 16oz before cooking!

Yes that is pre-weight. I don't remember what the bar used for a bun, I think I just used large kaiser type buns.

[Bar-B-Lew]

How did the burger party go?

BTW, Wendy's has a bacon mushroom onion burger right now for those that don't want to cook there own.

[Bentley]

They said they liked it, but I am not sure it was the best.  The IT showed one thing, but some of the burgers were a tad undercooked I think.  I used the manual burger press, which made them thicker then the test runs.  So in my opinion it could have been better

[BigDave83]

But they at them and hopefully had some good talk along with the meal. I know a lot of times when I cook for people it does not come out as I had hoped. I seem to have issues temping things also, the thermapen reads say 140 but cut it open and you can tell it is not 140, So I used 3 different instant reads on 2 different cook and they all read with in 2 degrees of each other.