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Backpacking Recipes

Best Burgers

Originally Posted By: judach

What you will need:

    1/2 lb 80/20 ground beef
    1/2 lb ground bison
    coarse salt
    coarse pepper
    cheddar cheese (4 slices)
    sesame seed bun (important)

yields 4 1/4 lb burgers

Using your hands, mix the ground beef and ground bison together. This shouldn't take longer than about 20-30 seconds; you don't want to handle the meat very much or you will start to break down the connective tissues and fats which will end up in a dry burger that will fall apart. section the meat into 4 equal sections and gently form into patties. lightly salt and pepper both sides of the patties. place on the grill. Cook for approximately 5-6 minutes on the first side, then flip and cook for approximately 4 minutes. This will yeild a medium-rare burger. for a rare burger, cook for 3 minutes on the second side, if you want anything more than a medium-rare burger, you shouldn't eat burgers... Stick to hot dogs instead. After removing the burgers from the heat, let them sit for a few minutes without touching them. This will allow the juices to absorb back into the burger and will yeild a better burger.

VERY IMPORTANT!!! DO NOT press down on the burgers at any time during cooking. Yeah, it makes a cool sizzling sound, but that sizzling is the sound of your burgers loosing flavor and drying out! DO NOT flip your burgers more than ONE TIME. While cooking, the juices will rise to the surface. When you flip the burger you will inevitabley loose some of that precious juice. the more you flip, the more juice you will loose. the more juice you loose, the dryer your burgers will be.

Toast the bun till slightly charred. put cheese slice on burger and burger between bun. Place in mouth and bite down. chew and chew and chew. enjoy!!

P.S. condiments are used to mask the flavor of bad burgers. ketchup is sweet and ruins a burger! if you HAVE to put condiments on your burger, use a high quality mustard. Thats it. But you don't need anything other than cheese on this burger.


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