OnPoint Burgers! w/ grilled chicken wings

Had a great morning at the National Zoo with the family. Kids loved it. We came back just in time to watch the Rangers get crushed by the Bruins. Salty…. It was close for awhile but then the wheels feel off. Gotta pick it up on Tuesday night boys.

Anyway, last night I got the burgers and wings ready. My in-laws were eager to try out the grilled chicken wings that have been a big hit on several occasions. Once again, they didn’t disappoint. I have already blogged about them several times so I won’t repeat but if interested you can find the details here.

The burgers however were quite honestly some of the best burgers I have ever had and that is no exaggeration (others agreed). They may be family but they have no reason to lie 🙂

So I want to capture all the details for future attempts.

Used approximately 3 LBS of 80/20 ground beef from Wegman’s, approximately 1-1.5 TBS of Dizzy Pig Raising the Steaks Rub and approximately 1/4 cup Peter Luger Steak House Old Fashioned Sauce.

I need to remember that I am blogging recipes and try to be more precise next time but this should be close.

I used a burger press which we picked up from Wegman’s as well. First you form into a ball and use the press to form perfect patties. The 3 LBS of beef gave 9 evenly sized patties so (1/3 LB burgers).

Once again I used the Grill Grates, pre-heated the Kamado Joe “Bessie” to ~400-450 degrees and added a few small chucks of Mesquite right before putting the burgers on.

Bessie was smoking.


Cooked the Burgers as follows: [2 minutes (1/4 turn), 2 minutes (flip), 4 minutes (add cheese during last minute if desired)]

As mentioned above….These burgers were outstanding. Since I have used the same Dizzy Pig Rub with burgers previously, I have to attribute the difference to the addition of the Peter Luger Steak Sauce. So juicy and flavorful. Was too busy getting the 9 burgers ready to take a pic while on the grill but here is a pic of the final dish below

Topped burgers with sliced avocado, tomatoes and lettuce.

Note: If you don’t already have GrillGrates, get yourself a set. Really helps sear in the flavor and protect the burgers from the flare-ups which are common with 80/20 meat. Chris and I use these often for grilling steaks and burgers.


Great end to a busy and fun weekend.


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