BS: Hamburgers: The real deal.

Subject: RE: BS: Hamburgers: The real deal.
From: JohnInKansas
Date: 13 Jun 12 - 12:23 AM

Hamburgers?

You cook 'em?!?!?!

They told me in Milwaukee yer s'posed to you eat 'em raw with a handful of chopped onions. (bun optional)

John

Subject: RE: BS: Hamburgers: The real deal.
From: Bert
Date: 13 Jun 12 - 02:39 AM

In addition to the delights of 999s first post I suggest that you might add watercress and/or horseradish.

Subject: RE: BS: Hamburgers: The real deal.
From: frogprince
Date: 13 Jun 12 - 08:34 AM

Bert's mention of watercress made my mind go "waterchestnut", thinking of them things wrapped in bacon. Has anyone tried some sliced waterchestnut on a bacon burger?

Subject: RE: BS: Hamburgers: The real deal.
From: Becca72
Date: 13 Jun 12 - 10:52 AM

The best burger around here is made at my sister's house.

Quality ground beef cooked all the way through - no pink, thankyouverymuch

toasted bulky roll
provalone cheese
Howard's sweet pepper relish
mayo


Heaven!

Subject: RE: BS: Hamburgers: The real deal.
From: Ed T
Date: 13 Jun 12 - 12:54 PM

""I've never had pickled walnuts""

I recall, during a late night outing, seeing a man who was "as pickled as a walnut" ordering a hamburger. Maybe a similar happening contributed to the confusion here? It's just a suggestion, mind you, and should not be seen as a gastronomic fact challenge, or a proclamation of any type.

Subject: RE: BS: Hamburgers: The real deal.
From: Q (Frank Staplin)
Date: 13 Jun 12 - 01:15 PM

At the Macs here, the burgers are being taken as they are cooked, so are warm. They cool, of course, when one adds the stuff that goes with it.
Beef should never be cooked 'well-done'. Cooking till the 'pink' just disappears is allowable.

Uncooked ground beef, well-seasoned (see as done in Milwaukee, above), is what we called steak tartare, and was a favorite of mine at a German beer garden in Austin, Texas.
Food police don't seem to approve of the good things in life, such as food worth eating.

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,Eliza
Date: 13 Jun 12 - 02:51 PM

Boeuf tartare can be risky as tapeworm cysts get ingested, not a pretty thought! While not too common in UK, some have been found in raw beef and pork. Cook meat well!

Subject: RE: BS: Hamburgers: The real deal.
From: Q (Frank Staplin)
Date: 13 Jun 12 - 03:07 PM

It has been many years since beef and pork infected by tapeworm and similar parasites has been sold in the U.S.

The worry today is Salmonella, etc., which can develop if the meat has been improperly stored and allowed to spoil, and then inadequately cooked.

A good restaurant, using inspected products and safe methods of storage, can deliver a raw product that is safe.

Subject: RE: BS: Hamburgers: The real deal.
From: Ed T
Date: 13 Jun 12 - 03:50 PM

Salmonella is a big issue with poultry, mainly spread because of factory farming and handling practices. Careful consumer handling and cooking is recommended.

Worms can still be an issue with some uncooked or undercooked fish.

Salmonella is somewhat of an issue with beef (especially hamburger) E. coli is a huge concern for hamburger and the surfaces of other beef products.

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,Ed
Date: 17 Jun 12 - 02:09 PM

Well, I'm going to make a home version of the McDonalds Quarter Pounder tonight.

Pickles, raw onion, ketchup, and mustard as the condiments. Can't wait.

And processed cheese

Subject: RE: BS: Hamburgers: The real deal.
From: Q (Frank Staplin)
Date: 17 Jun 12 - 02:49 PM

Guest,Ed- I'm droolin'.

Never met a hamburger I didn't like (A Wimpy's years ago the exception).

I will make mine as I posted above, but I don't insist 'my way or no way'.

I use large buns to hold additions safely, and toss the leftover piece of bun to the birds and squirrels.

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,999
Date: 17 Jun 12 - 03:09 PM

I agree with Q on that. Food's good.

Subject: RE: BS: Hamburgers: The real deal.
From: gnu
Date: 19 Aug 15 - 06:24 PM

I miss Q.

I made a burger tonight that I couldn't eat in one sitting. But I ate it... took me two hours. The "prime" ingredient was a vadalia onion... a REAL vadalia onion from Georgia, USA. Used medium ground beef (see Canada ground beef grades), Bick's pickles, Miracle Whip, tomatoe, pepper... and a beer. Urp.

Once in a while eh?

Subject: RE: BS: Hamburgers: The real deal.
From: Ed T
Date: 20 Aug 15 - 07:06 AM

Obe of my faviourites:

hummers 

Subject: RE: BS: Hamburgers: The real deal.
From: Steve Shaw
Date: 20 Aug 15 - 07:17 AM

This is not an ad, but recently I've been buying minced steak from Donald Russell in Scotland whenever it's half price. It arrives frozen in one-pound packs. One of those packs makes four burgers. I add absolutely nothing. The meat is so flavoursome. I just squash the meat into patties, slightly thinner in the middle, and fry in a splash of oil very hot for 2 mins 30 secs each side, then rest for five minutes. With luck I'll judge it to just a hint of pink. They are fabulous with some oven chips and green veg. Ketchup if you're a philistine, but I like a few cherry tomatoes roasted in olive oil with some added fresh basil with mine.

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,Dave
Date: 20 Aug 15 - 09:00 AM

We buy ours from Beefdirect in Anglesey. Welsh black beef cattle. Makes good burgers by itself, but I like to add a little chili, garlic and diced red capsicum.

Best non-home made burgers we can get are Wagyu burgers from ALDI. Ok, its not Kobe Wagyu, its from New Zealand, but still very, very tasty.

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,mg
Date: 20 Aug 15 - 12:52 PM

I could not afford the $12 burgers in Princeton BC...one was really not good..but I had an excellent burger at Dairy Queen there..plus a great chicken salad later..plus a great omelette at A&W. I was quite impressed.

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,leeneia
Date: 20 Aug 15 - 01:11 PM

Four of us went on a European cruise, and we opted for the fancy dining room. More than once we gazed wistfully at our Duck with Apricots or our Trout with Arugula Confiture, and somebody would say

"I'd just like to have a good hamburger."

So when we got home, we got over our jet lag, and then the DH grilled burgers over a wood fire in the back yard. I'd been having migraine symptoms, so I declared that I was going to keep things simple. Thus the menu:

burgers
buns made with the help of the bread machine
corn on the cob (easy in the microwave)
sliced tomatoes
strawberries
cherry pie a la mode (from the grocery store)

Nobody missed the traditional cole slaw and potato salad. Nobody wanted strawberries, either. The cherry pie was a big hit.

Subject: RE: BS: Hamburgers: The real deal.
From: Steve Shaw
Date: 20 Aug 15 - 01:21 PM

Just throw the cobs on the barbie and keep turning for about 15 minutes. No need to keep dashing in to the microwave! Lash on the butter when done, naturally!

Subject: RE: BS: Hamburgers: The real deal.
From: gnu
Date: 20 Aug 15 - 01:27 PM

Urp!

Subject: RE: BS: Hamburgers: The real deal.
From: Joe_F
Date: 20 Aug 15 - 09:05 PM

The advantage of microwaving corn on the cob (aside from simplicity) is that the silk comes off with the husk.

Subject: RE: BS: Hamburgers: The real deal.
From: Steve Shaw
Date: 21 Aug 15 - 05:56 AM

Never tried it. I'll give it a whirl in the winter when the barbie's gone into hibernation. Yes, I know, corn on the cob out of season... The thing about tossing it on the barbie is that you're not dashing in and out of the house to see to it. Unless you have an outdoor microwave or something... :-)

Subject: RE: BS: Hamburgers: The real deal.
From: GUEST,leeneia
Date: 21 Aug 15 - 10:41 AM

Sure, but if I'm in the kitchen and Himself is outside, then doing the corn in the microwave is simpler. Esp since both burgers and corn would not fit on our grill.

I've tried nuking the corn with the husks on, but decided that handling the hot husks was too dangerous. So now I husk the corn, get off whatever silk I can, put the cobs on a glass plate with 2T water and nuke on high for 6 minutes. That's for 2 or 3 cobs.

The recent dinner required 5 cobs, so I did them for 8 minutes. Buttering was left up to the individual.

Subject: RE: BS: Hamburgers: The real deal.
From: Mrrzy
Date: 21 Aug 15 - 12:01 PM

I love bison burgers, lamburgers, and am getting ground goat I am thinking of trying to make burgers with, it made kickass meatballs the first time I tried it...

Nuking corn in the husks is the best idea since sliced bread - yes, it's danger food, but I kind of like that. There ought to be a thread about that.