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Old 05-04-2011, 03:13 AM   #21
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burger, rinse, repeat. lol.
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Old 05-04-2011, 03:18 AM   #22
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Rinse, your having a laugh I would have to buy toothpaste then.
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Old 05-04-2011, 03:26 AM   #23
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i've taken a knife and cut open a tube of toothpaste, then licked it to completion just to get enough to have my teeth feel clean. now that's cheap.
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Old 05-04-2011, 03:32 AM   #24
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i've taken a knife and cut open a tube of toothpaste, then licked it to completion just to get enough to have my teeth feel clean. now that's cheap.
Cheap your having a laugh, I do that then use the metal to replace the glass in ordinary sunglasses so the look like those expensive reflective designer ones.
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Old 05-04-2011, 03:41 AM   #25
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Old 05-04-2011, 06:41 AM   #26
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Speaking of toppings...
Here's a "burger" I made last year. I saw it on a TV show and found the recipe online. It's called a Double Coronary and is served at the Vortex Grill in Atlanta.

"Itís half a pound of sirloin with lettuce, onion, 4 slices of American cheese, 5 strips of bacon, and 2 fried eggs.
The buns have been replaced by 2 grilled cheese sandwiches."

Not for the purists And yes, it was ridiculous to eat
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Old 05-04-2011, 08:05 AM   #27
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Although we make specialty bugers on occasion, our go to is 80/20 chuck. We add garlic powder, onion powder, S&P, worchestershire and an egg or two depending on the amount of meat. Since we prefer sliders, I use an ice cream scoop (with lever) to get the same amount for each slider. Martin's potato dinner rolls are the buns.

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Old 05-04-2011, 10:15 AM   #28
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...anywho, she used to saute some minced green peppers and minced onions in butter, let it cool, then mix them into to ground 80/20 chuck along with hand torn pieces of really dense white bread. they were pan fried and served the usual way...

BT, I know what you mean. My mom used to add raw chopped onion and and parsley to burger meat then form them by hand.
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Old 05-04-2011, 11:30 PM   #29
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just salt and pepper on the meat but toppings is where you can get creative.
Check out what I made for dinner tonight:
Peikes' Cookbook: Burger of the week



I will start from the bottom and work my way up:
Bottom half of a toasted bun, soft crumb but a little harder crust so it does not fall apart
Mayo mixed with spicy brown mustard spread thinly. This provides a "waterproof" layer as well as some richness and a little bit of sharpness
Fresh raw spinach for some earthiness and crunch
Sauteed mushrooms for some more savory earth flavor
1/2 lb all beef patty seasoned with just fresh ground black pepper. I do not add salt as kosher meat is pre-salted
Sauteed onions for sweetness
Ketchup because I love ketchup because it is sweet and tangy all at the same time
Top half of the toasted bun
Sure hope no traces of animal fecal matter were in those rare cooked burgers of yours.
Delicious and juicy looking tho.
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Old 05-05-2011, 12:06 AM   #30
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Quote:
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Sure hope no traces of animal fecal matter were in those rare cooked burgers of yours.
Delicious and juicy looking tho.
Seems unlikely. Danpeikes mentioned that the meat was kosher.
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