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Old 06-23-2005, 09:37 PM   #21
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Here is a recipe for the juciest burgers I've ever eaten! They are wonderful! I found this recipe watching 'The Barefoot Contessa', to whom taste seems to be foremost. The egg yolks are what makes them so moist.

Perfect Burgers

1 lb Ground Chuck
1/2 lb Ground Sirloin
2 tbsp Lite Soy Sauce or Steak Sauce (each gives a different taste)
2 or 3 egg yolks*
Salt & pepper
Thin pat of real butter for each patty

*Note: egg yolks to meat ratio is about 2 yolks to each 1 lb of meat. Save the whites to use in scrambled eggs, meatloaf, etc.

Carefully mix the meats, soy/steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.

Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately.
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Old 06-23-2005, 10:14 PM   #22
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I'm with the crowd that likes that "meat" taste, though I do enjoy the occasional burger with different sorts of fixins. One of my favorites, is a burger with cheese, a few onions rings, bacon, and a thick BBQ sauce.

My all time favorite comes from the Steak house I used to work at, and oddly enough, it was the burger from the Kid's menu, LOL. For a kid, it's a pretty sizeable burger, I'd guess about 1/3 lb. and for only $5! But I would add a few extras myself, the sauteed mushrooms and onions for the steaks... and about 1/4 cup of their garlic butter. Mouth-watering garlic-butter-dripping-from-your-face goodness!
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Old 06-23-2005, 10:18 PM   #23
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Add a little worcestershire sauauce (mix into the meat before making into patties) it makes the world a difference and add any seasoning you like.
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Old 06-23-2005, 11:06 PM   #24
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Lugaru, I can understand your feelings on mesquite!!! I don't know how many times working on one ranch or another I had to dig out those thorns!!!!!!! As you said though, "That taste!!"" Makes it all worth it in the end, to me.
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Old 06-24-2005, 02:09 AM   #25
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i keep it simple:
worcestershire, garlic powder, finely ground black pepper, seasalt, and lately, onion powder and ground sage mixed gently with the meat, then broiled (grilled if Dad has the grill fired up) topped w/ bleu cheese or havarti. i like them on toasted rolls with lettuce and tomato.
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Old 06-24-2005, 02:26 AM   #26
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Quote:
Originally Posted by college_cook
... and about 1/4 cup of their garlic butter.
Wow! I never would have thought of putting that on a burger! I bet it has that same "tastebuds are going crazy" feeling as artichoke dipped in melted butter.
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Old 06-27-2005, 03:52 PM   #27
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Quote:
Originally Posted by ajrubyo
Here is a recipe for the juciest burgers I've ever eaten! They are wonderful! I found this recipe watching 'The Barefoot Contessa', to whom taste seems to be foremost. The egg yolks are what makes them so moist.

Perfect Burgers

1 lb Ground Chuck
1/2 lb Ground Sirloin
2 tbsp Lite Soy Sauce or Steak Sauce (each gives a different taste)
2 or 3 egg yolks*
Salt & pepper
Thin pat of real butter for each patty

*Note: egg yolks to meat ratio is about 2 yolks to each 1 lb of meat. Save the whites to use in scrambled eggs, meatloaf, etc.

Carefully mix the meats, soy/steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.

Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately.
We LOVE those barefoot contessa burgers, they're the only way we make them now!!!
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Old 06-27-2005, 08:24 PM   #28
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Throw some raw or fried onions on it with some tomatoes or lettuce as well.
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Old 06-27-2005, 09:32 PM   #29
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I've cooked burgers this way for as long as I can remember. Always get great reviews on them.

1 lb. good quality lean ground meat
2 TBS olive oil (sometimes more)
kosher salt - probably 1/2 tsp.
couple cloves garlic
3 TBS Worcestershire (sometimes more)
2 TBS horseradish (sometimes more)

Make a paste (sort of - a tad more liquid than a paste) out of the garlic, olive oil, and kosher salt. Use maybe 1 TBS of the olive oil then pour the other tablespoon in separately. I use the side of my knife to grind everything together.

Mix in the paste, rest of olive oil and everything else. At this point I will smell the mixture - if I think it needs more of anything else I will add it.

Make no more than 3 patties out of a pound - we like ours big. Gently form them, lay them on a plate and make an indention in the middle with your thumb almost all the way through. This will prevent them from shrinking.

We also like our burgers rare but cook them however you like yours. I like to sear mine on a really high heat then close the lid for a few minutes. Toast the buns on grill. Top with lettuce, tomato, and provoline cheese, and any other condiments you like.
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Old 06-30-2005, 01:17 AM   #30
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PEPPERONI PIZZA - cover w pepperoni mozzarella & pizza sauce.
GREEK - top w herbed Feta, black olives & onions.
CAESAR - Caesar dressing, romaine & avacado
BROCCO - Blend of melted cheddar & cooked broccoli
GYRO - White onions, tomato, yogurt cucumber dressing
BLUE MOON - Bleu cheese, sauteed mushrooms, lettuce tomato on onion
bun.
BISTRO - carmelized onions, Brie, bacon on walnut bun.
BAO-WOW - Chili seasoned beeef w soy-ginger mayo & slaw on the side.
CHICAGO - Sweet relish, onion, ketchup, mustard, hot peppers
FRENCH BISTRO - Top w walnuts, Gruyere, garlic mustard mayo on
French roll.
STICKY BURGER - Spread w peanut butter, bacon & Jack cheese
OLIVE FESTIVAL - Stuff w mozzarella, pizza sauce cover w sliced
black & green olives.
SHRIMPY BURGER - mini grilled burger decorated w cream cheese,
cocktail sauce, chopped shrimp
ROWDY REUBEN - Smother w melted Swiss, thousand island dressing &
coleslaw on marble rye
EARTH & TURF - top w porcini mushrooms, grilled zucchini, sweet red
bell pepper
THAI-COBB - Avacado, tomato, sprouts, peanut dressing
HORSERADISH GARLIC - onions, garlic, horseradish
TRATTORIA - roasted red bell peppers, pesto, mayo, mozzarella on
Focaccia.
CORDON BLEU - sliced ham, swiss & dijon
BIG ISLAND - stuff w mozzarella, top w canadian bacon & pineapple
SANTA FE - brush w chili puree, bean dip, guacomole, sour cream
TEX-MEX - pile w guacomole, onion, bacon
GINGER ISLAND - Mix uncooked beef w soy sauce, ginger, cilantro,
sesame oil & grill.
GARDEN - beef mixed w onions, beets & potatoes, topped w dilled sour
cream
WEST INDIES - beef mixed w cilantro, garlic, lime juice & curry
powder, cumin, allspice & hot sauce. Grill, accent w mango chutney.
PESTO - Cooked spinach, mozzarella & pesta sauce on top of patty
APHRODISIAC - Grillled patty, lovingly stuffed w oysters, dressed w
steak sauce
CALIFORNIA - Top w chopped walnuts, garlic, black pepper mixed into
beef & grilled. Top w guacomole, lettuce, brick cheese & red onion.
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