OT: Burgers!

[Robatoy]

just watched this blog about cheeseburgers and suddenly had an epiphany. How do you guys like/make your burgers?

I like blue cheese in/on mine.

[RicodJour]

I like 'em with bacon and cheese and bloody. Call me a purist.

R

[Lew Hodgett]

Not much of a burger guy.

About as creative as I get is an envelope of Lipton Onion Soup Mix per pound of 22% ground chuck.

Tried lower fat content, but yields too dry burger for my taste, when done on the grill.

Lew

[jo4hn]

DFTFT.

That said, I start with meat. Seared, pink inside. Onion. Ketchup. Oh and a bun. If I'm feeling especially frisky, extra salt and a ladle of 100 proof cholesterol. Yum. Washed down with a diet something or other. Strictly gourmet, that's me. burp, jo4hn

[Lee Michaels]

"Robatoy" wrote

I am a provolone man myself. Nothing like a little smoke flavor in the cheese.

I also like the big, cucumber chips from trader joes. And some big, cheese or garlic or sourdough bagels for the bun.

[Doug Winterburn]

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[notbob]

Hardly.

A good burger will stand on it's own. No cheese and no bacon. At one time, I had a t-shirt made up that read:

No Fscking Cheese!

....which I would wear when out cruising for burgers. This in response to every single wait droid on the planet asking, without fail, "Do you want cheese with that?". I've since caved and now thoroughly enjoy cheeseburgers, but at one time all I wanted was burger, tomato, lettuce, onion and condis. That's how you find a good burger.

nb

[FrozenNorth]

Cheeseburger, have a side salad. ;-)

[Lew Hodgett]

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What I should have added:

Rather than a burger, much prefer Steak Tartare.

Haven't had one since the early '80s.

Not sure I trust the meat supply enough to have one today.

Back then, Mushy Wexler ran the Theatrical Grill, a watering hole on Short Vincent St (Short Vincent was 1 block long), had Steak Tartare on the regular menu.

The Theatrical was a place where on a week night, you could stop in to have a drink and find Cozy Cole on stage, or JJ on the slide trombone or maybe Joe Williams on the mike.

It was a COOL place.

But ah yes, time moves on.

Lew

[Dave Balderstone]

I like mine with lettuce and tomato, Heinz 57 and french fried potatos. Big kosher pickle and a cold draft beer, well Good God Almighty which way do I steer?

[RicodJour]

Oh, no - I am a purist. Go ahead, call me one.

Tomato? Lettuce? You one of them veganatarianans?

Onions make me poot like there's no tomorrow, so they're a deal breaker on a burger - at least for the people around me. ;)

R

[Lew Hodgett]

\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Onions make me poot like there's no tomorrow, so they're a deal breaker on a burger - at least for the people around me. ;) \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

Even Maui or Vidalia?

Lew

[Matt Furze]

Just had one for lunch today - slice of onion, heavy on the peanut butter, both insides of the bun. Ketchup, side of potato salad. Mmmmmmmmmmm....

Oh - and glass of cold milk!

Matt

[Lee Michaels]

Absolutely, I forgot the peanut butter. Preferably crunchy. And I like milk too. Or a stiff tequila drink. And that remind sme, I love potato salad. And the missus made some up today. Gotta run. Steak and potato salad for this hungry boy tonight!!

[Zz Yzx]

A cupla' months ago I got a recipe for an interesting burger:

A regular patty however you like it, only instead of buns use grilled cheese sandwiches.

Apparently, there's bread out there that is thinner than usual, so you fit it in your mouth. Somebody on the bbq newsgroup made them and swore they were great.

-Zz

[notbob]

LOL....

It does have three of the four major food groups: Cheese, butter, and beef. Natcherly, the fourth is beer. ;)

nb

[Robatoy]

Poot? . . . . . . . POOT?? Really?

[Robatoy]

NOW you're talking. Egg, salt, pepper, caper and caper brine... yessir, slappit on a slice of toast.

[Robatoy]

A friend of mine likes Krispy Kreme as a burger bun. Sick bastard...LOL

[Lew Hodgett]

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This one is courtesy of Emeril, both are DYN-O-MITE.

\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ FLO'S ROASTED POTATO SALAD

NOTE: This version uses parsley. Alternate version uses cilantro.

2 pounds new potatoes 10 cloves of fresh garlic Drizzle of olive oil Salt Freshly ground black pepper 3/4 cup homemade mayonnaise, or store bought 2 tablespoons Creole Mustard Juice of one fresh lemon 2 tablespoons finely chopped fresh parsley leaves 4 hard-boiled eggs, sliced 1/2 pound bacon, rendered until crispy 1/2 small red onions, thinly sliced

Preheat the oven to 400F.

In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.

Toss well.

Season with salt and pepper.

Place on a baking sheet and roast for 15 minutes.

Remove from the oven and cool completely.

Using a mini food processor, combine mayonnaise, mustard and lemon juice.

Process until smooth. Season with salt and pepper.

Add the parsley and continue to process until incorporated.

In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon and red onions. Mix well.

Season with salt and pepper.

Cover with plastic wrap and refrigerate for 2 hours.

Remove from the refrigerator and mix the salad.

Reseason with salt and pepper if needed.

Yield: 4 to 6 servings