Hamburger hands?
Olychick
4 years ago
Featured Answer
Sort by:Oldest
Comments (80)
Related Discussions
A pound of hamburger....
Comments (21)Linda I don't have an exact recipe, it's really a NIKE recipe. I brown the burger with some chopped onion, minced garlic, salt and pepper. Meanwhile I make a roux of equal parts flour and butter and thicken it with beef broth until it reaches a nice thick gravy consistency. Of course if I have leftover beef gravy I use that instead. When the meat is nicely browned I drain the fat and add the gravy, a shot of Lea and Perrin or a steak sauce like A1 and a bit of thyme. You want enough gravy so the meat is very well moistened but not soupy. Bring to a boil and then reduce heat. To this I add chopped carrots and diced celery if I have it on hand. Simmer slowly for about 20 minutes , until the carrots are tender. When the carrots are tender I add frozen peas. Place the meat mixture into a baking dish and top with smooth mashed potatoes, I like garlic mashed. Use a fork to smooth the potatoes and makes ridges. Sprinkle with paprika. Bake in a 350-375 oven until the potatoes are lightly golden and the meat is bubbly...maybe 20 - 30 minutes. If the meat is bubbly and the potatoes aren't golden place under the broiler for a wee bit....but watch it doesn't burn. Now I know whats for dinner tomorrow night...already have lasagna ready for tonight....See MoreHamburger bun recipes?
Comments (24)shawnalyn- Perhaps this yeast test will come in handy for you - especially if you use yeast purchased in bulk amounts, don't use it frequently, and are uncertain of the strength of the yeast. Yeast Test: In a 1-cup glass measuring cup place 1-1/2 t. yeast, 1 t. sugar and 1/4 c. warm water. Wait 10 minutes. The mixture should be up to the 1/2 c. line if the yeast is active enough to raise bread dough. If you proof your yeast in water/sweetener for a recipe and you don't see good activity after 5\-10 minutes of proofing time, then there won't be enough "umph" in the yeast to raise bread dough and there's no sense continuing the recipe and wasting any more ingredients than the proofing mixture. And it's also an indication it's time for new yeast..... Be sure to add your yeast to the water, not water to yeast. Dumping the water on the yeast can actually "kill" or damage the yeast from the beating it takes from the water. If you actively stir the proofing mixture you can damage or kill the yeast. In one of his bread books, Bernard Clayton offers this advise: "If the dough refuses to rise, you may have forgotten the yeast or the yeast may have been outdated and dead. Don't throw the dough away. Start a new batch of dough but make certain the yeast \- in the amount specific in the recipe is among the ingredients. After the dough is mixed, blend the two doughs. There will be more than enough healthy yeast cells to go around. OR, dissolve the yeast in a small amount of water and work this into the dough. It will be a sticky mess in the beginning, but the yeast will be absorbed." \-Grainlady...See MoreLou's Italian Hamburgers, Meatballs
Comments (22)Lou, I'd try to get the DH to get me the mixer now, but he just bought me a WII this week so will have to wait a while. I will be using your recipe again, when I run out of these meatballs, but I will definitely make sure I have all the proper ingredients. Do you work at the VA or are you a veteran who gets care there? My DH is 100% disabled Vietnam Army vet. I'm a Vietnam era Air Force vet. We both use the VA here. In fact, he's there all the time. Jessyf, my furkid was named Sigfried when I bought/rescued him at nine months old just before Christmas. I doubt the jerk I got him from had the intelligence to listen to opera. I'm pretty sure he gave him a German name and taught him commands in German only so he would look like an excellent breeder. Too bad it didn't work. Although I'm not really educated in it, I do love opera. Lindac, yep, he's a 105 lb. German Shepherd. My beloved 'Kota had to be put down a year ago last June and had the best breeding lines you could find. Sigfried doesn't have the best, but he looks a lot like 'Kota and is a wonderful furkid. I wouldn't trade him for anything. Oh yeah, within a day, he had learned English. And he likes Italian meatballs....See MoreHow to Eat a Hamburger...
Comments (24)Many burger places have the skewer in a burger. One place I go puts a huge steak knife in it to hold together the double burger which I usually get, although maybe they do it on the singles too if they're piled with toppings. And no, I don't eat it with the knife in it. The big ones (and those with the knife) I usually end up cutting it in half. You get a better grip on half of it. I move the skewer (when so equipped) to the side a bit and use it to hold together a messy burger or cut it in half. Personally I use toast at home more than a bun for burgers. I like a hearty multi-grain toasted bread for a sandwich. And part of the problem is people aren't eating burgers. With all the junk put on them, it's become more aptly named a burger salad on a bun. I too turn it upside down and if I'm using BBQ sauce or a burger/fry sauce I dip it rather than drench it. Sometimes if it's big and messy I give up and use a knife and fork. Dang. Now I'm hungry for a burger....See Moresushipup1
4 years agoRory (Zone 6b)
4 years agoOlychick
4 years agolast modified: 4 years agoOlychick
4 years agoOlychick
4 years agoOlychick
4 years agoOlychick
4 years agoOlychick
4 years agobbstx
4 years ago
Related Stories
MODERN HOMESHouzz Tour: A Touch of Scandi Style in a Hamburg Home
Interiors blogger Stefanie Luxat’s family home features bright rooms set off by rich colors, warm wood and whimsical designs
Full StoryECLECTIC HOMESHouzz Tour: Hand Crafting Rehabs a Michigan Farmhouse
Artisan-made and vintage furnishings, a coffered ceiling and agrarian touches give a century-old home warm appeal
Full StoryFRANK LLOYD WRIGHTStep Inside a Frank Lloyd Wright House Saved From Demolition
The historic Phoenix property is now part of the architect’s school at Taliesin, where it will be used as a design lab
Full StoryPRODUCT PICKSGuest Picks: The Well-Stocked Starter Kitchen
We’ve got all the kitchen basics and tableware you need (or that recent grad needs) to make cooking a joy
Full StoryHOUZZ TOURSMy Houzz: Creative Flair Brightens a San Francisco Apartment
Furniture hacks and a cheery color palette personalize a couple’s apartment in a converted Victorian
Full StoryFEEL-GOOD HOMEHer Home Is Her Therapist
When she remembers to change her perspective and have a little fun, her home helps her through winter’s low points
Full StoryLIFEGet the Family to Pitch In: A Mom’s Advice on Chores
Foster teamwork and a sense of ownership about housekeeping to lighten your load and even boost togetherness
Full StoryKITCHEN APPLIANCESConsidering a New Kitchen Gadget? Read This First
Save money, time and space by learning to separate the helpers from the hassles
Full StorySHELTERING AT HOME15 Essentials for the Baker’s Kitchen
You can turn out delicious home-baked goods with ease when you own these utensils, tools and pans
Full Story
amylou321