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The Burger Bar Recipe

The Burger Bar

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Average Rating:

Total Reviews: 80

Showing 31-40 of 80

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  • on August 12, 2008

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    This was truely the best burger I have ever had!. I add Fontina cheese, garlic power, pepper, and worrchester sauce to the ground brisket. It totally goes down smooth!

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  • on August 04, 2008

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    This is the first time my 9 year old has EVER wanted cheese on a hamburger! My whole family loved it. We will definitely make these again.

    My husband loved the tomatoes so much we had them as a snack the next day.

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  • on June 06, 2008

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    Ground brisket will now be a standard for all of my burgers, and I know burgers. The flavor and texture of these burgers are precisely like those of burgers served in steakhouses that offer prime beef. My husband was surprised to learn that kosher salt and freshly ground pepper were the only seasonings; nothing else was required. I did the trimming and grinding of the brisket myself, using a perfect technique described in the July/August 2008 Cook's Illustrated magazine, i.e.; placing 1-inch chunks of brisket on a baking sheet, placing the sheet in the freezer for 15 to 25 minutes, grinding in the food processor using 10 to 15 one-second pulses, and, with a very light hand, forming the ground meat into almost "loose" patties. These must definitely be cooked in a heavy skillet because they would break apart on a BBQ grill, but I was amazed by the deep, meaty flavor Tyler's method produced. As a matter of fact, I'm going to make myself another tonight. Thanks, Tyler, for making our home burger experience infinitely more pleasurable.

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  • on May 29, 2008

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    very tasty combo and love the fries that go with burger. Always love Tyler's cooking.

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  • on May 12, 2008

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    OMG, this is a fantastic burger. I grilled the burgers on the BBQ and made all the toppings for Mother?s Day lunch. Everyone raved! Definitely a two handed burger, YUMM!

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  • on April 10, 2008

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    This was absolutely the ultimate burger experience! The bacon/rosemary combo was genius, the mushrooms perfect, etc. I can't wait to try it again using home-grown tomatoes. I had to convince my butcher about grinding the brisket, but it was well worth it! Don't deviate from the recipes, and you'll be glad you didn't!!

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  • on March 15, 2008

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    Sometimes Tyler uses more expensive ingredients, i.e. ground brisket, which seem unnecessary. Not so. Best burger I've ever had and I got 7 burgers out of one brisket. The recommended condiments were really tasty and I don't usually like mayo. Husband was beyond excited when I put this dinner on his plate!

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  • on January 31, 2008

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    Wow! I won't be making bacon any other way again. I love rosemary anyway and LOVE how it enhances the bacon with the black pepper. Burgers were awesome too! Thanks Tyler! <3

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  • on January 29, 2008

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    I am a father of 3! And my kids love to watch your show we have tried so many recipes.And all of the are just awsome.So Tyler just keep on cooking so can to.

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  • on August 13, 2007

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    To plan for an upcoming bbq party, I've tried several types of ground beef and this is the best. Original recipe method is stovetop so to adapt to a grill to prevent them crumbling, I first cooked the burgers on the grill on a griddle coated generously with olive oil. This allows them to "set-up". After two minutes on each side, I transfered them to the grill grates to brown and until done. I added a pinch of Ms. Dash Mesquite Seasoning to ground beef before forming the patties. 7 to 8 ounces per patty worked great and fit Pepperidge Farm buns perfect. Rosemary bacon is the best!

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