Condimentizing Your Burgers
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7 years ago
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7 years agoRelated Discussions
How do you grill your burgers?
Comments (17)This is the best "recipe" I have ever had for burgers, but I quite often will just wing it and toss in Worcestershire, ketchup, Montreal seasoning (they make one specifically for Hamburgers too) or whatever. Hamburgers Copyright, Ina Garten, All rights reserved Recipe Summary Prep Time: 20 minutes Cook Time: 10 minutes Yield: 10 to 12 hamburgers 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce (recommended: Crosse & Blackwell) 6 extra-large egg yolks 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns....See MoreHow's Your Burger?
Comments (11)What a bummer, Seagrass. I sure hope you get to feeling better. Well, I experimented last weekend with making my own veggie burger out of black beans, tomatoes, tofu, some cumin and cilantro, and an egg to hold it together, but not surprisingly it didn't work out. The mixture turned out way too wet to form into burgers. They were more like sloppy joes. The flavor was good, but the mouth feel, uh-uh. Anyway, I'm going to follow a recipe this weekend, and hopefully come up with something much better. If I come up with something photographic enough to post pictures, I'll need to email them to someone, cause I don't know how to put them in a post yet. I don't know if I'll have time before then to learn how to do it. Happy cook-off, everyone! Sally...See MoreAre you a ketchup snob? Have a favorite condiment?
Comments (51)LOL! Writersblock, I think "plain" including mayonnaise must actually be a local oddity. California hamburgers normally come with mayonnaise or hamburger sauce (akin to 1000 Island dressing, but with different proportions, sometimes idiosyncratic to the chef), but plain means no condiments, and the vegetables on the side if you don't specify. Rusty, I only heard about burgers not having mayo/sauce when I was lunching with a friend from Boston. I think mayonnaise is common throughout the West. Which drives her nuts. :) When I was a kid, the lack thereof--in kid lore--was a telling point as to why McDonald's weren't "real" hamburgers. :) (It was probably the moms who first said they weren't "real" meaning that they weren't good quality food, and the kids were just trying to figure out why.) I ran out of ketchup, a few days back, in the middle of making Sloppy Joes. I compensated. The resulting mix was very tasty, and did have some ketchup, not to mention mustard, hot BBQ sauce, onions, parsley, S&P, bell peppers, jalapeños, and even some carrots and other odds and ends. That's what's so fun about Sloppy Joes. You can put anything in. It's like a salad. It was very tasty. Reaction? Needs ketchup!...See MoreWhat's Your Favorite Ground Meat for Burgers?
Comments (27)I used to go with very lean red meat but of course they ended up without good "burger" flavor. There is a reason "greasy spoons" were so well known for their great burgers - the fat is the flavor. A friend used to tell me that if I bought a burger and it didn't leave a greasy mark on the paper bag, it wasn't any good *LOL* I buy fatty hamburger and add some raw cooking oatmeal and an egg to actually hold the fat inside and to keep it together as it cooks. It's incredibly bad for you but it's also incredibly delicious. We love elk burgers - the elk in this area eat stuff which makes the meat wonderful, better than moo meat - we also have animal fat added when having it ground up for us as elk and most venison I know if is *extremely* dry. This ground elk meat is so good that we don't even bother having the elk meat cut up into anything other than the groud meat anymore - everything else really is too lean and to cook it to tender is to leave it too raw for us. Turkey burgers are just ok and much healthier but I have made ground chicken and couldn't stand the flavor....See MoreUser
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