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Old 06-10-2004, 02:47 PM   #21
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Old 08-27-2004, 06:32 PM   #22
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My burger secrets are more about technique. I usually add a medium raw egg to the ground beef. This prevents the pattie from shrinking and helps it retain moisture (makes it juicy and tender). I season simply with salt, and smoke.

This next part may seem heretical to some, but I assure you that it creates a better burger.

Divide each pound of beef (after the egg is mixed in) into four equal portions. Pick up one portion and work it with your hands, gently pressing between you palms, turning slightly while smoothing the sides with your thumbn, until you have a 1/8 inch circle. Repeat this until you have used all of the ground beef. Heat your charcoal grill until the fire is very hot. Place the patties on the grill, leaving about a half inch between them. Cover and open all vents fully. Lightly sprinkle with salt and pepper. Cook no more than three minutes per side.

Because they are covered, the intense heat will lock in much of the meat juice. The dripping fat will produce volumes of smoke that become trapped by the lid and help flavor the meat. The burgers cook fast in a covered barbecue as they are both roasted by the hot air, and grilled byu the intense infr-red emanating from the charcoal.

Remove and serve immediatley on your favorite bun and with your favorite condiments.

You can also season the beef in any way. But use the same cooking technique.

This technique works best outside. Using a grill-pan, or heavy cast-iron skillet to duplicate it indoors with smoke up your house.

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Old 08-27-2004, 07:59 PM   #23
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LOL...I have inadvertently done this a number of times. My gas grill only works on scorch right now so I tend to have very well done burgers if I am not careful. I am glad to know that this method is used by others on purpose...it seems to work OK as long as I get the burgers off quickly!
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Old 08-27-2004, 08:38 PM   #24
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I use a mix of one pound sirloin and one pound ground chuck. I make 5 burgers with this. Seasoned with salt,pepper,and onion powder.
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Old 09-02-2004, 04:54 PM   #25
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Wish we could get really fresh meat like Alix, but we always grind our own.

Buy a piece of beef, cut up and remove gristle, and grind in a hand or electric grinder, or use the grinding feature of a KA, or use your food processor (just pulse, and be careful, or you are going to have a pureed mess).

It is IMHO the only way to have ground meat.
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Old 09-05-2004, 09:29 AM   #26
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I may be a little late in jumping in here, but I add a small pat of butter to the center of the patty. Keeps it very moist and yummy. Will harden my arteries and kill me shortly, but what a way to go!
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Old 09-06-2004, 07:41 AM   #27
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I use 93% lean hamburger, so I add a pat of butter in the middle for moistness.
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Old 09-06-2004, 09:18 AM   #28
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could you do the same thing by adding a bit of sunflower Oil , or EVOO to the ground beef before shaping into a pattie? Wouldn't be so hard on the arteries, but should moisten teh meat.

Just a thought. Also, hydrated TVP will add moisture, and improved texture to very lean ground beef. But, contary to what is said by many advertizers, it is not neutral in flavor, and not all that great. It must be used in a ratio of more than two parts ground beef, one part hedrated TVP. Also, I would add either an egg, or egg-white to the mix to bind the ohter ingredients.

TVP works phenominally well in pork breadfast sausage. Just grind your own chicken or pork (as lean as you can get it) and add the TVP as in the ground beef ratio. Add yout spices and you can't tell your healthy sausage from the fatty stuff on the store shelves. :D

Oh, and for those who don't know, TVP stands for textured-vegetable-protien (usually soy, but sometimes gluten).

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Old 09-06-2004, 07:58 PM   #29
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:D Hi....

I season the meat with worchestire, garlic and onion powders and S+P. Don't overwork the meat {it makes it tough, same holds true for meatballs} If I want a treat I will put a small cube of havarti inside seal it well or the cheese will leak out.
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Old 09-07-2004, 03:51 PM   #30
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I grind my own hamburger, and if making a burger, I add roasted garlic clove and shallot mushed together into the meat, and add fresh ground multi-colored pepper. I flatten it and put some crumbled gargonzola cheeze and make into a patty. Grill and serve on whatever your favorite bread/roll.

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