Hambugers

Carol the TROLL In WI said:

How do you make yours?

Quoted message said:

From the cheapest, past the sell-by date stupidmarket mystery meat I

can find, fried until dead, then drowned in ketchup to smother the
smell of [censored]... don't yoose all?

Sheldon

Carol in WI wrote about hamburgers:

Quoted message said:

How do you make yours? Carol In WI

Pretty much the opposite way that Sheldon says he makes his. Select a chuck
roast with a decent amount of fat. Grind it, add whatever seasonings I feel
like adding before shaping into patties (1), shape it, add whatever
post-shaping seasonings I want to add (2), and cook the patties however I
want to cook them (3). Put onto a bun (4) and add condiments (5).

(1) The pre-shaping seasonings are usually just salt and pepper, but I've
also used onion powder, chili powder, or curry powder. I've put ricotta
cheese or red miso in at this point also. I should mention as an aside,
that you can make burgers from uncooked meatloaf, but that's a whole
different topic.

(2) Handle the meat as little as possible in shaping into patties. Don't
squash it into patties, just lightly shape it. The post-shaping seasonings
can include Parmesan cheese, more black pepper, or anything else which will
either be enhanced by the direct heat which it will encounter or which will
at least not be adversely affected by that heat: For example, any kind of
herb would be a mistake to put on the outside of a burger, because the herb
would burn.

(3) I'm not a purist when it comes to cooking method. Grilling, broiling,
and pan-frying (especially in butter) are all acceptable to me, as long as
there's adequate heat to brown the meat. I don't care for burgers cooked
over low heat, although I read a restaurant review which favorably commented
on a steamed burger -- ugh!

(4) I like to use Kaiser rolls, but most any good roll will do. I've even
used toasted pita bread with good results. Toasting the bun is definitely
worth the effort.

(5) Tremendously mood-dependent. I like the Burger King Whopper combination
of onion, lettuce, tomato, and mayo. But I also like steak sauce, or
barbecue sauce (gotta have pickles on this one), or chili, or chutney, or
olives (especially with lemon juice), or...well, you get the idea.

Bob

Carol In WI said:

How do you make yours? Carol In WI

I am a fan of adding various amounts ("by feel"😉 of the following to
ground meat before forming patties:

Crushed garlic, prepared horseradish, Worcestershire sauce, black
pepper, Old Bay Seasoning, and hot pepper sauce.

Tastes vary, so juggle the amounts as you see fit. This combo gets a
little heat/bite and a little extra flavor into the meat...let it
marinate together for at least 1/2 hour before cooking.

Other times I am just a purist...plain raw meat waved over an open flame
so it still moos as you bite in.

Dave

Dave Felice said:

I am a fan of adding various amounts ("by feel"😉 of the following to
ground meat before forming patties:

Same here. I don't often get exactly the same amount of meat. Sometimes I
make them for two of us and sometimes for 10 or more.

Quoted message said:

Crushed garlic, prepared horseradish, Worcestershire sauce, black
pepper, Old Bay Seasoning, and hot pepper sauce.

I beat an egg and add some salt. pepper, a bit of garlic powder, a dash of
Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it all
together and mix it into the meat along with some bread crumbs. Sometimes I
add a little ground pork with the ground beef.

I make them thin enough to cook the insides without charring the outsides.
Sometimes I make them a little thicker and poke a whole in the middle to
insert a piece of blue cheese.

Condiments are important. I like sliced onion or fried onions, mustard,
relish, a slice of nice fresh tomato. Dill pickles in the side.
And to drink.... beer.

Dave Smith said:

Dave Felice said:

I am a fan of adding various amounts ("by feel"😉 of the following to
ground meat before forming patties:

Same here. I don't often get exactly the same amount of meat. Sometimes I
make them for two of us and sometimes for 10 or more.

Quoted message said:

Crushed garlic, prepared horseradish, Worcestershire sauce, black
pepper, Old Bay Seasoning, and hot pepper sauce.

I beat an egg and add some salt. pepper, a bit of garlic powder, a dash of
Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it all
together and mix it into the meat along with some bread crumbs. Sometimes I
add a little ground pork with the ground beef.

I make them thin enough to cook the insides without charring the outsides.
Sometimes I make them a little thicker and poke a whole in the middle to
insert a piece of blue cheese.

Condiments are important. I like sliced onion or fried onions, mustard,
relish, a slice of nice fresh tomato. Dill pickles in the side.
And to drink.... beer.

I like mine with lettuce and tomato,
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
Well, good God Almighty, which way do I steer

Sorry...couldn't resist...I like the blue cheese insert idea...I'll have
to try that.

My favorite is 4 oz. of crumbled blue cheese to a pound of hamburger (the
good stuff), 2 or 3 chopped green onions, and a good squirt of
Worcestershire sauce.

Grill (with real charcoal) and served on a toasted bun with tomatoes,
lettuce and onion.

Yum!

"Dave Felice" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Dave Felice said:

I am a fan of adding various amounts ("by feel"😉 of the following to
ground meat before forming patties:

Same here. I don't often get exactly the same amount of meat. Sometimes I
make them for two of us and sometimes for 10 or more.

Quoted message said:

Crushed garlic, prepared horseradish, Worcestershire sauce, black
pepper, Old Bay Seasoning, and hot pepper sauce.

I beat an egg and add some salt. pepper, a bit of garlic powder, a dash
of
Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it
all
together and mix it into the meat along with some bread crumbs. Sometimes
I
add a little ground pork with the ground beef.

I make them thin enough to cook the insides without charring the
outsides.
Sometimes I make them a little thicker and poke a whole in the middle to
insert a piece of blue cheese.

Condiments are important. I like sliced onion or fried onions, mustard,
relish, a slice of nice fresh tomato. Dill pickles in the side.
And to drink.... beer.

I like mine with lettuce and tomato,
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
Well, good God Almighty, which way do I steer

Sorry...couldn't resist...I like the blue cheese insert idea...I'll have
to try that.

Sheldon said:

Carol the TROLL In WI said:

How do you make yours?

Quoted message said:

From the cheapest, past the sell-by date stupidmarket mystery meat I

can find, fried until dead, then drowned in ketchup to smother the
smell of [censored]... don't yoose all?

Sheldon

OK, Sheldon, I've caught you in a lie. You apparently make some
killer burgers, from what little you told me. And I'm still waiting
for an answer to my question concerning what cuts of meat you like to
grind. If it's good enough fer yer cats, It's more than good enuf fer
me.

"Carol In WI" <[email hidden]> wrote in news:m1x%d.11646$gx3.1114
@tornado.rdc-kc.rr.com:

Quoted message said:

How do you make yours? Carol In WI

I make variations on Jamie Oliver's "Botham Burgers". Minced beef, finely
chopped red onions, mustard, ground coriander and egg, baked in the oven.

K
--
nil illegitimi carborundum

"Carol In WI" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How do you make yours? Carol In WI

You live in Wisconsin and you don't know how to do hamburgers with your
brats for your fry? I'm telling on you. ;o}
Janet

Carol In WI said:

How do you make yours? Carol In WI

I like to use Julia Child' version of a walnut sized piece of blue
cheese and wrap a good ground beef around it, flatten, season with s & p
and pan fry in a very little grape seed oil.

IMO beef and grape seed oil is a superb combination, each complementing
the other in a "whole is greater than the sum of its parts" kind of way.

I always sauté my beef for beef stew in grape seed oil and a couple of
tablespoon tossed into a beef meat loaf is well worth it.. Same with a
pot roast or brisket or even grilling or broiling a rib eye.
---
Joseph Littleshoes

Joseph Littleshoes said:

Carol In WI said:

How do you make yours? Carol In WI

I like to use Julia Child' version of a walnut sized piece of blue
cheese and wrap a good ground beef around it, flatten, season with s &
p
and pan fry in a very little grape seed oil.

Dicussing the above with a friend, I was reminded that Julia took a
"walnut sized" piece of chilled herb butter (Beurre a la Maitre
d'Hotel?) and placed it inside the meat patty. The blue cheese in the
burger is something i came up with on my own and can not blame Julia
for.
---
JL

Quoted message said:

IMO beef and grape seed oil is a superb combination, each
complementing
the other in a "whole is greater than the sum of its parts" kind of
way.

I always sauté my beef for beef stew in grape seed oil and a couple of

tablespoon tossed into a beef meat loaf is well worth it.. Same with
a
pot roast or brisket or even grilling or broiling a rib eye.
---
Joseph Littleshoes

In article <[email hidden]>,

Carol In WI said:

How do you make yours? Carol In WI

I like to blend ground meat with Lipton's garlic onion soup mix and
loosely form the meat into patties and pan fry or barbecue them. They go
great with a slice of cheddar cheese, a thin slice of tomato, and
ketchup.

Stan Horwitz said:

In article <[email hidden]>,

Carol In WI said:

How do you make yours? Carol In WI

I like to blend ground meat with Lipton's garlic onion soup mix and
loosely form the meat into patties and pan fry or barbecue them. They
go great with a slice of cheddar cheese, a thin slice of tomato, and
ketchup.

The most I ever put in a ground beef patty is salt and pepper and a pat
of chilled butter. I don't cook hamburgers very long, so herbs and
onions and garlic and cheese are going to be raw when the burger is
done to my liking. I am up for many, many toppings, especially
caramelized onions (with garlic) and the cheese du jour, but they go on
top of the burger, not in it. -aem

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Carol In WI" <[email hidden]> wrote in news:m1x%d.11646$gx3.1114
@tornado.rdc-kc.rr.com:

Quoted message said:

How do you make yours? Carol In WI

I make variations on Jamie Oliver's "Botham Burgers". Minced beef, finely
chopped red onions, mustard, ground coriander and egg, baked in the oven.

K
--

With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
AKA he doesn't know what the hell he's talking about.

Dimitri

Dimitri replied:

Quoted message said:

Quoted message said:

I make variations on Jamie Oliver's "Botham Burgers". Minced beef,
finely chopped red onions, mustard, ground coriander and egg, baked in
the oven.

K

With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
AKA he doesn't know what the hell he's talking about.

I thought the same thing when I read the post, but as I mentioned in a
previous post, you *can* make burgers out of uncooked meatloaf. If that meat
mixture had been grilled or pan-fried instead of being baked, would you
still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,
but I think it would be a burger of sorts. Regardless of the
classification, the description sounds pretty good, and I'm going to try it
one of these days -- and that's what this newsgroup is all about, right?

Bob

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri replied:

Quoted message said:

Quoted message said:

I make variations on Jamie Oliver's "Botham Burgers". Minced beef,
finely chopped red onions, mustard, ground coriander and egg, baked in
the oven.

K

With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
AKA he doesn't know what the hell he's talking about.

I thought the same thing when I read the post, but as I mentioned in a
previous post, you *can* make burgers out of uncooked meatloaf. If that
meat
mixture had been grilled or pan-fried instead of being baked, would you
still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,
but I think it would be a burger of sorts. Regardless of the
classification, the description sounds pretty good, and I'm going to try
it
one of these days -- and that's what this newsgroup is all about, right?

Bob

About every meatloaf recipe I have ever seen uses egg as a binder. It's not
necessary with a hamburger.

Dimitri

hamburger
1. Said to have made its first appearance at the St. Louis Louisiana
Purchase Exposition in 1904, the hamburger is one of America's favorite
foods. It consists of a cooked patty of ground beef sandwiched between two
bread halves, usually in the form of a HAMBURGER BUN. The meat can be mixed
with various flavorings including finely chopped onions and herbs, and is
sometimes topped with a slice of cheese, in which case it becomes a
cheeseburger. It's also commonly referred to as a burger and hamburger
steak . The name "hamburger" comes from the seaport town of Hamburg,
Germany, where it is thought that 19th-century sailors brought back the idea
of raw shredded beef (known today as BEEF TARTARE) after trading with the
Baltic provinces of Russia. Some anonymous German chef decided to cook the
beef . . . and the rest is history. 2. Ground, shred-ded or finely chopped
beef. See also GROUND BEEF.

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri replied:

Quoted message said:

Quoted message said:

With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
AKA he doesn't know what the hell he's talking about.

I thought the same thing when I read the post, but as I mentioned in a
previous post, you *can* make burgers out of uncooked meatloaf. If that
meat
mixture had been grilled or pan-fried instead of being baked, would you
still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,

Here's my question. Would it be a HAMBUGER. Need to know.

nancy

Tina Marrie said:

This sure brings back memories for me. As a child, grandmother would stretch
her ground beef by making a meatloaf mixture and then frying them as
hamburgers. With so many little grandchildren hanging on her apron it was a
frugal and tasty thing to do. I fry hamburgers in this fashion every once in
awhile for a treat!

Adding filler doesn't just stretch the meat. There is a lot of good flavour in
that fat and the filler sucks it up and saves it for you.

Tina Marrie' said:

This sure brings back memories for me. As a child, grandmother would stretch
her ground beef by making a meatloaf mixture and then frying them as
hamburgers. With so many little grandchildren hanging on her apron it was a
frugal and tasty thing to do. I fry hamburgers in this fashion every once in
awhile for a treat!

Crash makes this occasionally. He calls it "fried meatloaf." And it's
good!

Carol

--
Coming at you live, from beautiful Lake Woebegon!