Hambugers

Carol In WI said:

How do you make yours? Carol In WI

Oh, Oh! DH makes the absolute bestest hamburger around! These are
about 1/2 lb each and are his specialty. I know garlic powder goes in
but he is rather secretative 🙁 I can't eat a whole one.
Unfortunately, I can't help you with the meat itself, but I can help you
with buns and condiments. We have these two or thee times a year. Buns
are homemade using a basic white bread recipe I actually goofed up but
it turned out fabulous. I accidently tossed the egg meant for the egg
wash into the dough. It was an instant hit! I try to time them so they
are warm from the oven when the meat is ready. Condiments must haves
are lettuce, sliced tomatoes, sliced spanish onions, mustard, ketchup,
and mayonnaise. Optional condiments are cheese (lactose intolerant
members here so either pre-treat or don't use), hot peppers, bacon,
sauteed mushrooms, sliced dill pickles, and relish. If this is not
enough, serve with chili cheese fries 🙂

"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 use the 85% lean ground chuck, no seasonings, pan fried in a covered
saute pan (no grease storm on the stove).

Don't machine press burgers into shape or crush 'em while cooking.

After they're flipped, I poke the centers with the corner of the spatula
and let them release some moisture/grease, then drizzle Worstershire over
them, then add cheese.

Favorite topping: diced green chiles, monterey jack cheese, avocado
slices, red onion slice and a swipe of dijon on toasted plain buns or on
occasion, english muffins.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

"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

One of the best Burgers is an old fashioned "sizzle Burger"

I used to love these things- still do just haven't made them in a while

The original was a pat of butter and a tablespoon of French's®
Worcestershire Sauce when the pan started sizzling add the patty and fry!

Now it's changed

Dimitri

http://www.frenchs.com/
Ingredients:
1 pound ground beef
2 tablespoons French's® Worcestershire Sauce
1 1/3 cups French's® French Fried Onions
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 hamburger rolls

Directions
1. Combine beef, Worcestershire, 2/3 cup French Fried Onions, garlic salt
and pepper in large bowl. Shape into 4 patties.
2. Place patties on oiled grid. Grill* over medium heat 10 minutes or until
no longer pink in center, turning once. Serve on rolls. Top with remaining
2/3 cup onions.
*Or broil 6-inches from heat.
Variations:
Luscious Oniony Cheeseburger: Place 1 slice of cheese on each burger before
topping with French Fried Onions.
Tangy Western Burger: Top each burger with 1 tablespoon barbecue sauce and 1
strip crisp bacon before topping with French Fried Onions.
California Burger: Combine 2 tablespoons each mayonnaise, sour cream and
French's® Bold ?n Spicy Brown Mustard in small bowl; spoon onto burgers. Top
each burger with sprouts, avocado slices and French Fried Onions.
Salisbury Steak Burger: Prepare 1 package brown gravy mix according to
directions. Stir in 1 can (4 ounces) drained sliced mushrooms. Spoon over
burgers and top with French Fried Onions.
Pizza Burger: Top each burger with pizza sauce, mozzarella cheese and French
Fried Onions.
Chili Burger: Combine 1 can (15 ounces) chili without beans, 2 tablespoons
Frank's RedHot Sauce and 2 teaspoons each chili powder and ground cumin.
Cook until heated though. Spoon over burgers and top with French Fried
Onions.

©2005 Reckitt Benckiser. All rights reserved.
Please read our terms and conditions of this site and our privacy policy.

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

Quoted message said:

Carol In WI

Carol, it's too bad you rendered your subject basically unsearchable.
It was a good one.

Usenet food for thought.

😉

Andy

On 3/21/2005 4:07 AM or thereabouts, Carol In WI appears, somewhat
unbelievably, to have opined:

Quoted message said:

How do you make yours? Carol In WI

With chopped jalapenos, diced tomatoes, chili powder, dry mustard, a
crushed bay leaf, black pepper, and whatever else I have lying handy
that looks good that day added to the meat before shaping it into
patties. Then grilled.

--
I sent ten puns to all my friends hoping that at least one
would make them laugh.
Sadly, no pun in ten did.

In <[email hidden]> Damsel in dis Dress

Quoted message said:

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!

I do the same thing only call them homemade hamburgers ;-)

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

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!

"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

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

Quoted message said:

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

Depends - who is the official keeper of the International
Standard for Hamburgerness?

Bob M.

"Bob Myers" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Depends - who is the official keeper of the International
Standard for Hamburgerness?

Bob M.

Bob,

Heh heh. And if it falls off the bun, does it become a loaf?

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Carol In WI said:

How do you make yours?

Press a little paprika and cumin into the surface before
grilling.

It's a chili burger without opening a can of Hormel or
reducing chili for two hours.

--Blair
"Not that there's anything wrong
with that."

"Dimitri" <[email hidden]> quoted:

Quoted message said:

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.

<snip>

That's no exaggeration. :-) But this thread got me to thinking
about mixing ground beef, whether for burgers, meatloaf, whatever.

The standard wisdom is not to overwork the ground beef, because
your hands can melt the fat and make it tough. But if you don't
mix it enough, the seasonings won't get dispersed. So how do guys
mix your beef? Would it be efficient to use a spoon? TIA...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. said:

"Dimitri" <[email hidden]> quoted:

Quoted message said:

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.

<snip>

That's no exaggeration. :-) But this thread got me to thinking
about mixing ground beef, whether for burgers, meatloaf, whatever.

The standard wisdom is not to overwork the ground beef, because
your hands can melt the fat and make it tough. But if you don't
mix it enough, the seasonings won't get dispersed. So how do guys
mix your beef? Would it be efficient to use a spoon? TIA...

This is probably not going to be helpful, but the way to do it is to mix
in the seasonings before you grind it.

Best regards,
Bob

In article <[email hidden]>, "Peter

Aitken said:

action and not from warming, so it will happen if you use a mixer or your

A mixer is a definite no-no. You don't want to be caught beating your meat!

:-)

--
Dan Abel
Sonoma State University
AIS
[email hidden]

Gal Called J.J. said:

"Dimitri" <[email hidden]> quoted:

Quoted message said:

hamburger
1. Said to have made its first appearance at the St. Louis Louisiana

Quoted message said:

Purchase Exposition in 1904, the hamburger is one of America's

favorite

Quoted message said:

foods.

<snip>

That's no exaggeration. :-) But this thread got me to thinking
about mixing ground beef, whether for burgers, meatloaf, whatever.

The standard wisdom is not to overwork the ground beef, because
your hands can melt the fat and make it tough. But if you don't
mix it enough, the seasonings won't get dispersed. So how do guys
mix your beef? Would it be efficient to use a spoon? TIA...

--

I suppose what you write about the ground meat becoming "tough" is
possible but at the same time, wouldn't this be like an over cooked
boiled egg? yes, technically "tough" but still an egg, how "tough" can
it be? Same with ground meat.

I like to put my veggies through the food processor to make a fine puree
of them and add this to the meat mixture for a meat loaf. Not only does
it mix easily and well and that quickly but comes out of the oven with
an almost pate like consistency, which makes it very easy to slice for
meat loaf sandwich.

Depending on size of the loaf im making i add 1/2 - 1 cup of stock to
the meat mix making for a rather liquid concoction that nevertheless
bakes up firm.
---
Joseph Littleshoes

Dan Abel said:

In article <[email hidden]>, "Peter

Aitken said:

action and not from warming, so it will happen if you use a mixer or

your

A mixer is a definite no-no. You don't want to be caught beating your
meat!

:-)

Oh very definitely a "no - no" same with too much basting, after all one
would not want to, by practice, become a "master baster."
---
Joseph Littleshoes

Joseph Littleshoes said:

Dan Abel said:

In article <[email hidden]>, "Peter

Aitken said:

action and not from warming, so it will happen if you use a mixer or

your

A mixer is a definite no-no. You don't want to be caught beating your
meat!

:-)

Oh very definitely a "no - no" same with too much basting, after all one
would not want to, by practice, become a "master baster."
---
Joseph Littleshoes

If the meat is too tough, it will require much chewing -- making you a
masticator.

Best regards,
Bob

Gal Called J.J. said:

"Dimitri" <[email hidden]> quoted:

Quoted message said:

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.

<snip>

That's no exaggeration. :-) But this thread got me to thinking
about mixing ground beef, whether for burgers, meatloaf, whatever.

The standard wisdom is not to overwork the ground beef, because
your hands can melt the fat and make it tough. But if you don't
mix it enough, the seasonings won't get dispersed. So how do guys
mix your beef? Would it be efficient to use a spoon? TIA...

With 'impeccably clean' hands.........

"Gal Called J.J." <[email hidden]> wrote in message

Quoted message said:

That's no exaggeration. :-) But this thread got me to thinking
about mixing ground beef, whether for burgers, meatloaf, whatever.

The standard wisdom is not to overwork the ground beef, because
your hands can melt the fat and make it tough. But if you don't
mix it enough, the seasonings won't get dispersed. So how do guys
mix your beef? Would it be efficient to use a spoon? TIA...

The meat has to be very cold and should be 20% to 25% fat
If you just got done picking your nose, wash your hands
Add seasonings
Gently mix and form patties.

If you have salt in it and work the meat, it will extracts the myosin and
it will help it stick together, but too much will make it kind of tough. If
you put the blob on the grill or in a hot pan, don't touch it until the
bottom has been cooked quite a bit and is easy to pick up or it will fall
apart. Flip, allow to finish cooking.
--
Ed
http://pages.cthome.net/edhome/

One time on Usenet, "Edwin Pawlowski" <[email hidden]> said:

<big snip>

Thanks for all the replies, some were especially humorous... 😄

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

One time on Usenet said:

If you just got done picking your nose, wash your hands

I resent this remark. I *always* wash my hands after picking
my nose, whether cooking or not... ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF