Do you have a perfect burger bun recipe?
plllog
2 years ago
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Comments (33)
lindac92
2 years agofoodonastump
2 years agoRelated Discussions
Burger Recipes
Comments (21)If I going fancy for myself I start with the meat. It has to be local. Wallyworld or grocery store burger can be very bad... unfixable.... something to be covered in sauce and consumed for the calories. Put in another order for 10 lbs of ground cow Tuseday night! Local dairy farmer culls the herd regular to keep milk production high.. lower producing cows become hamburger... that is sold to me "as is"... I also get the liver, tounge, tail and hearts for free. Ground heart makes great chili meat! Burgers... got good meat so I sprinkle it with cayenne powder, cardamon, and black pepper.... easy on the cardamon... extra cayenne if it is going to be a cheeseburger. Pan has to be hot. Grilled is great but I think the best burger patty comes from a smoking hot iron pan greased with bacon grease. It has to sizzle good when it hits the pan. Looking for the meat to turn dark brown... that is the sugars from the meat juices fried onto the burger surface. You have to stand there and watch because at high heat things go from perfect to burnt in just a few seconds. A fine coating of grease on your glasses means you have it about the right heat. I only flip once! Bun needs to be buttered and fried in the pan next to the burger patty. Very easy to burn the bun because of the butter... put it on to cook after flipping and have a plate ready to put it on. I salt the bun when it is toasted and before putting the patty on it. That puts the least amount of salt right where I can taste it the most... salted buttery toasted bread is a treat by itself! I like my toppings cold. I buy cheap american cheese slices just because they seem to be the perfect burger cheese. I know they ain't real cheese but they make a cheeseburger. Fresh leaf lettuce is critical because it adds moisture to the burger. Mayo needs black pepper on it or mixed in it... other wise skip the mayo. Miracle Whip stuffs need not apply for a burger position around here. I like hot onions sliced thin. About all I need for a nice burger... crispy bacon slices are acceptable. If my burger is going to work as my lunch the greens and onions get put in a seperate baggie... the burger and cheese warmed in the microwave then the fresh veggies are assembled. My co-workers drool without shame. MY version of perfect for ME. Others probably have different tastes. I've been known to slip slivers of fresh habenera pepper into the meat in place of cayenne. Thin slices of jalpeno on top are a treat when I'm in that mood. Most of the time I'm in a hurry or out of an item so my burger ain't "perfect"... does not slow me down. : ) lyra...See MoreHomemade Burger and Hot Dog Buns
Comments (25)Ann t.......Our Peameal Bacon and Canadian Bacon are our home cure. I got interested in curing and smoking the pork loins from a post last summer from annie 1992. Quite a lengthy thread it was. I really doubt that "our Peameal Bacon" is anything close to yours in Canada. We tried tho and are pleased. The canadian bacon and peameal verison reminded me of the pork my grandparents cured way back when I was a kid about a hundred years ago. I have thought if I could find on the internet I would order, have never pursued that yet. Any suggestions? I too droll over all the posted pics of all breads baked and unbaked. Shirl...See MoreAnyone have a recipe for Turkey on Buns
Comments (6)dee1, I was just avoiding the possibility of useing a word that might cause it to be picked up. I remember the year when talking about the "willow branches with the fuzzy little bumps" caused many to be thrown off the board. It was just because of the first word of ----- willow was one of the watched for words for nasty talk. It was really quiet funny how it all happened. LOL It most likely isn't necesary. Actually I shouldn't have even mentioned it because my spelling is so bad that no body would notice! LOL...See MoreRECIPE: Great Nut Burger Recipes Wanted
Comments (4)Hi Guys, Just found this forum. The following is for a nut loaf but I often make them into muffins. Enjoy Jan. Nut Roast INGREDIENTS 500 gms blitzed Hazel nuts (if these are not available you can use other nuts but not peanuts) 100 gms raw cashews Wholemeal bread crumbs - same VOLUME as blitzed nuts crumbs 2 Large onions 2 Large peppers 200 gms mushrooms  optional 1 teaspoon mixed herbs (or equal amount of basil and marjoram  can use fresh) 1 tin chopped tomatoes 1 egg 1 vegetable stock cube Seasoning METHOD Mix all the dry ingredients (non machine) Add the Cashews first splitting them into halves (I usually canÂt be bothered and just place them in a clean tea towel and tap them with a rolling pin) Then mix in the following - mixing each in before the next ingredient Sauté chopped onions and sliced peppers - add If using mushrooms cut small  fry in margarine separately until shrunk and intense flavour add these with any oil remaining (donÂt use too much oil initially) Drain little tomato juice and warm this up and dissolve the stock cube  add Mix in remainder of tomatoes (well chopped) Add egg Add mixed herbs Season well with salt and pepper If this mixture is very dry open another tin of tomatoes and add a little at a time until the mixture is just wet  donÂt over wet! Put the mixture into greased ceramic loaf tin and bake in a moderate oven 180 degrees. Place low down in the oven and for the first half of the cooking time cover with aluminium foil to stop top burning. Total cooking time approx 1 hour but check after 50 mins  when lightly pressed down it should give a little. If cooking in advance to requirement slightly under cook so that it can be reheated without it drying out too much. Another option is to use a muffin tray but remember to heap in the mixture as the mix will not rise at all! They freeze very well and are great for lunch boxes! I have a friend who now uses my recipe and sometimes adds some curry power for a change! Enjoy Jan...See Moreplllog
2 years agoJudi
2 years agoplllog
2 years agolindac92
2 years agoplllog
2 years agoplllog
2 years agofoodonastump
2 years agosleevendog (5a NY 6aNYC NL CA)
2 years agoplllog
2 years agoJasdip
2 years agoJudi
2 years agolindac92
2 years agochloebud
2 years agoplllog
2 years agolast modified: 2 years agofoodonastump
2 years agoKim G
2 years agoIslay Corbel
2 years agoLars
2 years agoplllog
2 years agoplllog
2 years agoIslay Corbel
2 years agoplllog
2 years agoIslay Corbel
2 years agolast modified: 2 years ago
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