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Old 10-22-2004, 05:29 PM   #71
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My burger secrets are probably not even really secrets. I make my patties with as little pressure to the meat as possible, but enough to shape and hold it together. I also indent the center a little. This keeps the burger from puffing up into a ball instead of a patty. Last, but not least I NEVER press down on the burger while it is cooking. My MIL did that last week when we were there for dinner and I cringed every time she did it. Her burgers tasted great, but I just wondered how much better they would have been if she didn't mash the juices out first.
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Old 10-22-2004, 08:37 PM   #72
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Is anyone here any old-timey 'Bostonite'? There used to be a place in Kenmore Square, I think, called the 'Fatted Calf' - anyone remember it? Absolutely awesome burgers, with different toppings - the reply about the blue cheese burger reminded me of that restaurant, 'cause they served a burger with a huge scoop of blue cheese on top. Yum!
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Old 10-23-2004, 12:34 AM   #73
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I made some adulterated burgers last weekend and they actually turned out fantastic.

For each pound of ground beef, I put in 1 slice of bread, totally soaked with water, 1 tsp of Beef Base, and 1 egg.

Mushed up the bread, egg, and Beef Base and gently mixed in the ground beef. Formed into BIG patties with the center squished. Grilled on HIGH heat until burger was crispy on the outside and cooked but still very juicy in the middle.

Yummy Yummy Yummy. Not only were they tasty, but they were so juicy that it ran down your chin. They were the messiest juiciest tastiest burgers I've had in a long time.
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Old 10-23-2004, 02:57 AM   #74
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i'm going to try adding a little cream and fresh-cracked black pepper to some not-too-lean ground beef and see if that produces a nice burger...
anyone add cream to thiers?
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Old 10-23-2004, 11:44 AM   #75
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luvs, I add milk to my meatballs - really tasty!
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Old 10-23-2004, 08:04 PM   #76
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Quote:
Originally Posted by kitchenelf
luvs, I add milk to my meatballs - really tasty!
me too! :D i soak the bread in evapped. milk.
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Old 10-24-2004, 05:21 PM   #77
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Quote:
Originally Posted by luvs_food
Quote:
Originally Posted by kitchenelf
luvs, I add milk to my meatballs - really tasty!
me too! :D i soak the bread in evapped. milk.
I use stove top dressing in my meatballs with a little milk.
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Old 10-24-2004, 08:19 PM   #78
 
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My wife likes crushed soda crackers in hers, I've come to like rolled oats and chopped onion...but each of us to our own...crushed multigrain crackers do okay too..

A question within this discussion...I like Hy's Seasoning on my beef recipes...do you guys put it on before, during, or after cooking?

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Old 10-24-2004, 10:38 PM   #79
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I live an uneventful and sheltered life Lifter - I've never heard of Hy's :-(
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Old 10-25-2004, 12:01 AM   #80
 
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Ooooh Elf!

You are opening up such a big thing,...I can say "Its one of those "pilot" things...it went over your head"...

Seriously, "Hy's" was a 1960's "Steak House", and prett good at that!, and Hy's Seasoniong Salt is normally available at A+P, locally at Fortino's, etc...

A mix, I'd guess, of kosher salt, paprika, black pepper, onion powder, garlic powder, etc...pretty good stuf on beef...

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