"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 04-20-2010, 10:36 AM   #31
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
This is as close as I can get to a picture of what I have. Mine are wavy edged like these, but thicker.
Attached Thumbnails
Click image for larger version

Name:	Angus-Patties.jpg
Views:	109
Size:	26.6 KB
ID:	8032  
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-20-2010, 10:45 AM   #32
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yeah I can see how two of those would be a lot!
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-20-2010, 04:45 PM   #33
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,398
What is the size of that pan, Alix?

I hate frozen burgers, here they are just disgusting, brrrr
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 04-21-2010, 03:12 PM   #34
Senior Cook
 
Join Date: Nov 2009
Location: Cape Coral Florida
Posts: 440
Quote:
Originally Posted by BreezyCooking View Post
Another lamb (& goat) burger fan here!! Most of the markets around here carry ground lamb in 1# packages, but unfortunately my local (as in a farm just a few miles away) source for organic ground goat meat is, alas, no more (sniff, sniff).

Here's my own favorite recipe for lamb burgers:

BREEZY GREEK LAMB BURGERS

1 pound ground lamb
Approx. ¼-1/2 cup chopped red onion
Approx. 12 pitted Kalamata olives, chopped
Approx. ½-3/4 cup crumbled Feta cheese (plus extra for topping if desired)
Approx. ½-1 tablespoon dried oregano
Approx. 1 teaspoon granulated garlic
Approx. 10-20 “grinds” of coarse black pepper (to taste)
Approx. 1 tablespoon extra-virgin olive oil
Creamy Feta salad dressing (optional)
Baby Arugula for topping (optional)
Toasted crusty rolls (optional)

.
I'll have to try this one.
I do a lamb burger with cumin, cayenne(not much), coriander and mint. I top it with some fresh tzaziki sauce. Two parts Greek yogurt, one part sour cream, some shredded cucumber, red wine vinegar, salt, pepper then top with a nice slice of tomato
__________________
Burrowing Owl Brewery----Better things for better living...Through Debauchery and Inebriation
niquejim is offline   Reply With Quote
Old 04-22-2010, 02:54 PM   #35
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by CharlieD View Post
What is the size of that pan, Alix?

I hate frozen burgers, here they are just disgusting, brrrr
Not my pan Charlie, but at a guess I'd go with 13in across the bottom, but likely much larger measuring edge to edge on top.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-22-2010, 03:32 PM   #36
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
My burgers are pretty basic. Ground chuck, S&P, grilled medium rare, (please don't call the food police) topped with pepper jack cheese, roasted poblanos, raw onion, served on a toasted kaiser roll spread with mayo.
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 07-11-2010, 06:54 PM   #37
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by CharlieD View Post
I hate frozen burgers, here they are just disgusting, brrrr.
I don't like frozen burgers either. I bought "Bubba Burgers" , they were recommended in another forum I read. I didn't like them as a sandwich, too tough. But they make wonderful Hamburger Steaks with Onions and Gravy!!
As far as burger for sandwiches, I use at the most 80% lean. Other wise they are too dry. I also don't add to or season in anyway. I leave that up to the person eating it. Other wise it is like grilling "Meatloaf disks"!!!
__________________
PattY1 is offline   Reply With Quote
Old 07-11-2010, 07:53 PM   #38
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
This thread inspired tonights dinner! I was going to grab a couple of Whoppers for the family for dinner, then I started thinking that for that money I could buy some ground beef and kaiser rolls. So that is what I did. I mixed up some S&P and worcestershire and grilled made cheeseburgers stuffed with cheese and bacon, brushed the rolls with butter, and grilled them too. I put vidalia onion, tomato, and lettuce on mine. My wife said I need to open a restaurant!
__________________
vagriller is offline   Reply With Quote
Old 07-11-2010, 09:24 PM   #39
Senior Cook
 
megamark's Avatar
 
Join Date: Jun 2010
Posts: 141
im a fan of gorgonzola or blue cheese on my burgers. i found that a1 is a great condiment also.
__________________
----------------------------------------------------
The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice & Ira Freeman

//www.lowcarbgrub.com
megamark is offline   Reply With Quote
Old 07-12-2010, 06:06 PM   #40
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,398
I have to brag. Yeterday I made burgers and had 8 teenage girls for diner, one of them was vegitarian, she saw everybody eating burgers and loving it, so she decided to try. She had a whole burger and though she did say she probably will not do it again, but it was good. She is not against meat but rather against eating anymals.

I ground fresh chuck, form the patties sprikle a mixture of garlic salt (1 part), paprika (1 part), cayne pepper (1/8 part) and brown sugar(1/8 part). Did have a lot of condements to choose from. My personal favorite sauteed mushrooms and onions.
__________________

__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.