The key for me is the grillin' sauce. I like it hot. Real hot. Here's
a great recipe for moderately hot BBQ sauce. If you like it real hot,
substitute a dozen habanero peppers (those orange mamas) for the
jalopenos in the recipe.
6 tablespoons soybean oil
1 medium onion, diced
4 jalapeno peppers, stemmed and diced (do not remove seeds)
1 tablespoon salt
1 tablespoon dry mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon garlic salt
1/2 cup brown sugar
3/4 cup cider vinegar
3 cups ketchup
1/2 cup molasses
1/2 cup Worcestershire sauce
1 cup water
Heat oil in a large saucepan over medium heat. Add onions and jalapenos
and cook over medium heat until onions are soft and transparent, about 5
minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt.
Stir to combine and then mix in the brown sugar. Add the cider vinegar,
ketchup, molasses, Worcestershire, and water and whisk all together
until thoroughly combined. Reduce heat to low and simmer for about 20 to
35 minutes, whisking every few minutes to prevent sauce from burning and
sticking to bottom. Strain sauce to remove onions and jalapenos before
For fast food, I usually go for Wendy's.
For myself, I usually make burgers with 80/20 ground beef. Add a little
butter or olive oil to the pan to prevent initial sticking (the coating
only needs to be as thick as wax on a table saw) and cook until the juice
runs clear. Ketchup and bread and butter pickles are usually added, and
lettuce and tomato if we've got 'em.
Once in a great while I'll cook an egg and place it on the meat itself.
Deer burgers are great too.
"The potential difference between the top and bottom of a tree is the
reason why all trees have to be grounded..." -- Bored Borg on
1. Fairly fat ground beef...30% or more
2. Cooked so it is still pink in the middle
3. Bun wiped in cooking residue
4. Topped with a nice slice of raw onion.
5. Salt, pepper and - sometimes - some garlic. Garlic sauteed in oil
preferably, a shake of powder is less desireable.
IOW, no catsup, no mayo, no mustard, no pickle, no salad...just meat, bun,
onion and grease. Grease is good :)
Do you actually mean Blue cheese or are you including roquefort, gorgonzola,
Stilton, etc. in that catagory? I happen to love the salty smoothness of
roquefort but I wouldn't put it on a burger. Stilton maybe, Blue, not a
chance. For a cheese burger, I'd use an extra sharp white cheddar.
Stilton....well, even though they aren't allowed to follow the
original recipe, it still makes me shudder a little.
Gorgonzola works great. Danish blue does as well. Roquefort...no that
goes with fresh fruit.
'Splain about the original "recipe', please. Far as I know, the stuff
is still made the same way since when it got its name. You poke holes
in the cheese and let the fungus do the work.
Apparently the stuff causes mild hallucinations. This from Wiki:
A 2005 study carried out by the British Cheese Board claimed that when
it came to dream types, Stilton cheese seemed to cause odd dreams,
with 75% of men and 85% of women experiencing bizarre and vivid dreams
after eating a 20-gram serving of the cheese half an hour before going
That is just a story and you'll find you won't find reference to it
anywhere else. It's an English cheese - they might have bathroom
humor, but they don't normally add waste products to their food. Now
the French on the other hand.... ;)
On Wed, 17 Jun 2009 14:19:38 -0700, Robatoy wrote:
The local Black Angus sells a blueburger with blue cheese, mushrooms,
onions, and the usual condiments. It's also one of the few places left
that will do a blood rare burger. That's where I go when I want a real
burger and not a cremated cow.
Intelligence is an experiment that failed - G. B. Shaw
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