We are having a family gathering this Saturday evening. We are planning on serving grilled burgers with what I call a burger bar (all the fixings). Hoping you guys & gals can give me more ideas of what you like to do with burgers and how you like to serve them such as toppings and recipes.
Thanks for your input!
I don’t measure anything, so you will just have to try if you want. I use some worcheshire, A1 steak sauce, Fresh Salsa, and lawyre’s Seasoning, and some fresh garlic. mix well and enjoy. For the top of the burger, I like saurekraut, and Jalepeno’s with some sirachi hot sauce.
I have started mixing bacon (I use the already cooked and cut)and high temp cheese into mine before making them into patty’s. Another way I started making them is to stuff them with cheese, mushrooms, onions, ect… and press the 2 patty’s together and you get the full filling inside the burgers.
Just watch Man vs Food show the other day and was a show on burgers. They were in the twin-cities. The burgers were called Jucy-lucy burgers- look good to me!!
2 1/4 patties with your favoite cheese in the center. Pat the ends shut and grill them. Then all the different topping you want. Hummmmmmmmmmm
Check out http://www.cheeseandburgersociety.com for ideas.
I like taking cubed jalapenos and slicing up cheddar slices into similar size pieces and mixing them in with the beef, just don’t add so much that the burger won’t stay together. I also mix in some gourmet burger spices that you can find in the spice section of the grocery store.
Don’t discount adding Guacamole to the “bar”
You probably have this covered but wanted to throw it out there. Use fresh burger and the best you can find.
Little story…years back we put one of the guys on a trip to canada in charge of the chili we brought, he made it so hot it boiled all the way to Canada…:)
When the other 5 guys tried to eat it, it was way to hot for them..wasted chili.
Basic hamburgers with minimal seasoning and lots of options to add to the burger makes sense to me when your feeding a group.
Unless the whole group thinks habanero’s are a mild seasoning…:)
fwiw I won’t use the extra lean stuff, seems the 85-86% range tastes the best.
Have fun and keep it simple.
Al
As a topping, slice up some green olives and mix them together with cream cheese.
Wow.
I have to agree with the post on keeping it simple for the group. There are a lot of really cool ideas for cooking burgers and some may really enjoy them but others may not. Lots of toppings and “cook to order” (doneness) may be the best way to go.
I mix a lot of things into beef and turkey burgers when I grill – lots of fresh herbs, veggies and cheese – but not everyone likes all that.
Good luck 
I like mine with lots of fried onions…..oh, and don’t forget the BEER! 
True true. I guess I ignored that it was a family gathering.
Don’t forget the Turkey Burgers!
I like to mix a package of dried onion soup mix into meat. Stir well and let sit for 1/2 hour before making into patties. Then grill away! 
Mix in 1/4 can of regular beer…Hamm’s, Schmidt or Bud…no light beer prior to grilling.
Give a bit of flavor and keeps the burger moist.
It’s best to let the beer sit out in a glass to get the bubbles out first. You can watch this while drinking the other 3/4’s.
Since I seldom can find 75% lean anymore, mixing in butter prior to grilling will give the “flare up” char-broiled taste. If you don’t cook the butter out of them, they are pretty darn good!
Ground Habinario pepper goes a long way…8 years so far at our house. 
Ranch Dip.
1 oz package for every 1 lb of fresh burger.
Hand mix the powder and burger well.
Form patties.
Grill to your liking.
No need to get fancy when everybody loves a standard burger sprinkled with a little Lowrey’s Seasoned Salt. Finish 3/4 of them off on the grill with cheese but do something a little more exciting than American. Try Muenster, Provolone, Swiss, Cheddar, Pepper jack, etc. You can also have an assortment of different buns too (depending on how many you are serving). Chibatta rolls, sesame, wheat, standard hamburger buns, bakery rolls, etc. As far as toppings go, BACON. everything else is just filler.
I do a couple things. Try mixing half and half 80/20 chuck and ground pork, an egg and a little seasoned bread crumbs. Another thing I agree with Phisharmam. The best thick cut bacon you can find. I use Jacobsons deli bacon usually. I also found some garlic flavored brick cheese at Jacobsons. Everyone loves that who has had them here. Also a good sear on both sides and reduce the heat for a good crunch and a nice juicy berger. Add my homemande refigerator dills and nothing could be finer. Another thing that can really make them fly is to get some nice mustard. Try mixing some heize 57, ketchup, a little worsteshire, a little ground horseradish, and mustard and baste them on one side. Don’t buy the bargain ground beef from the grocery store either it has been on the shelf too long. Go to the butcher and get some decent stuff.
Green chili, bacon, and shredded cheddar!!!
Add fried egg to whatever you do!
I like to add.(uncooked) hash browns, a random season, and horseradish. to my burgers.
easy on the hashbrowns
Thanks for all the help!
Have a great & SAFE 4th!!!
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