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Old 05-28-2011, 08:57 PM   #11
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Sorry no photos as this burger takes some significant planning
Mix equals parts "fresh ground" grass fed brisket, "prime" graded short ribs and 14-21 day "prime" graded dry aged sirloin(yes this is a $25 burger but you asked for the best, not the cheapest)
Shape loosely into 6oz patties about 4 +/- inches across. Coat each side with a bit more Kosher salt than you think it needs(my wife is very sensitive to salt...but it seems not to notice a heavily salted crust).
Place into a ripping hot cast iron skillet or place on a hot grill. Cook 2-3 minutes (until it releases from the grill) then flip and cook 2-4 more minutes. Just before removing from skillet or grill add 1 large pat of butter and the best cheddar cheese you can afford. Top with a slice of tomato, lettuce, bacon and a just barely cooked egg(yolk must still be runny). Place on a Martins potato roll that has been brushed with butter and grilled
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Old 05-28-2011, 09:28 PM   #12
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I was really thinking about entering this race...but after seeing the 'Goat Burger'.. I'm not sure I can keep up!!
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Old 05-28-2011, 09:32 PM   #13
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I started with some chuck roast and used Lucille to grind it with the coarser of the two plates.

The plan had been to grill these on the boat, but circumstances dictated they get done at home. Oh well, charcoal instead of a propane grill, how do I survive this?

These were done with a little kosher salt and ground pepper (McCormick's pepper medley).

There were none left over.
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Old 05-29-2011, 01:35 AM   #14
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Quote:
Originally Posted by Uncle Bob View Post
I was really thinking about entering this race...but after seeing the 'Goat Burger'.. I'm not sure I can keep up!!
Aw, Uncle Bob, I was expecting a good catfish burger from you!
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Old 05-29-2011, 09:00 AM   #15
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Originally Posted by LPBeier View Post
Aw, Uncle Bob, I was expecting a good catfish burger from you!
I was really thinking Armadillo...or maybe 'possum'











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Old 05-29-2011, 09:39 AM   #16
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Uncle Bob, I was actually hoping I was lowing the bar with my entry, so please post your entry too......

if you are running short on your last burger, I can send this along









[/QUOTE]
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Old 05-29-2011, 11:57 AM   #17
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My Favorite:
1 lb freshly ground good chuck
1 t finely mince garlic
1 t sugar
1/2 t freshly ground black pepper
1 t to 1T Thai Fish Sauce ( to your taste)

Mix lightly, but thoroughly. Let it marinate for 1/2 hr, then form into 4 patties.
Grill to your liking.

Add cheese, crisp bacon rashers, Srirachi mayo, and serve on toasted buns! Enjoy!
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Old 05-29-2011, 12:23 PM   #18
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Quote:
Originally Posted by bethzaring View Post
Uncle Bob, I was actually hoping I was lowing the bar with my entry, so please post your entry too......

if you are running short on your last burger, I can send this along









[/QUOTE]


Lower the bar?? Lower the Bar???? Shoot, you're just being tricky girl.... Tryin to lull everybody to sleep.... Can't fool me! ~~~ Hmmmm gotta come up with a plan "B"....


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Old 05-31-2011, 01:22 AM   #19
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Quote:
Originally Posted by FrankZ View Post
I started with some chuck roast and used Lucille to grind it with the coarser of the two plates.

The plan had been to grill these on the boat, but circumstances dictated they get done at home. Oh well, charcoal instead of a propane grill, how do I survive this?

These were done with a little kosher salt and ground pepper (McCormick's pepper medley).

There were none left over.
Diner 1: I'd call these old-timey hamburgers. I cannot eat another. Maybe just a half of another.

Diner 2: I will take the other half. Juicy and really balanced.

Diner 3: (No words...just took two from the start and had no suggestions!)

Very yummy!
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Old 05-31-2011, 12:17 PM   #20
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Pan fried burger - 1 slice American on the bottom, 1 slice Muenster on the top, pickles, mushrooms and/or onions (fried in pan with burgers to exchange flavors) and Tabasco HOT ketchup on a poppy seed kaiser roll.


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