Cheeseburger in Paradise

[britt]

For me too...Gotta be no more than medium rare. E-coli. I have a better chance of getting run over by an airplane. Or getting killed by my cardialogist for eating a burger.
Anybody ever tried tookies in houston. The marinated burger is pretty good.
britt

[DMT]

I realize that this is a relatively old thread, but wished to make a contribution that is a little different...

Here's one I make that always seems to please.

1/4-1/3# extra lean ground chuck
Lawry's Seasoned salt (not too much)
Ground black pepper (first side only)
VERY light dusting of garlic powder and onion powder
Cooked MR to MW (depending on individual requests)
Fresh roll (not some spongy grocery store sliced bun) toasted on the grill
Slice of cheddar cheese melted to the patty
Hellman's or Miracle Whip spread on the bottom half of the roll
Lettuce
Tomato
and a nice splash (or two) of Macayo's Taco Sauce (not salsa) of the medium to hot variety on the top half of the roll

If the taco sauce gets applied to the top of the roll as soon as it comes off the grill, it has a chance to "soak in", avoiding the potential for burger/bun misalignment during consumption due to excessive "lubrication" (without making the roll soggy)...

(every time I type this out, or try to describe it, I get awfully hungry...)

[cford]

The way I make mine:

Ground beef, about 1/2 ground chuck, 1/2 ground sirloin. Mix in 1 egg per pound of meat. Some Lea & Perrins worcestershire, and seasoned salt.

I usually cook them to medium. and my favorite trimmins:

1. Lettuce, tomato, mayonaise, sliced onion
or
2. Lettuce, tomato, mayonaise, onion, and either sliced avocado or quacamole

[MuskyHopeful]

All hamburgers are good. I can honestly say I would eat two of every one mentioned. Here's two simple favorites of mine.

I had one at a Red Robin that I make at home. It's good grilled or fried.

Salt and pepper seasoned 1/2 lb. Chuck patty, Medium.
Two slices deli American cheese
One large onion ring
Lettuce
Tomato
Mayo
One fried egg, yolk almost completely set.

Pile it all on a slightly puffy heavily buttered white bun, slightly warmed in the oven.

The egg and onion rings make it a killer.

Here's another.

Two very thin squareish ground chuck patties slightly larger than a slice of white bread. They need to be loose. I tell the butcher to not pack the beef when packaging, so the patties consist of the strands from the grinder barely held together.

Kosher Salt and cracked pepper.

Cook the patties in a screaming hot pan. Two slices deli American cheese. After flipping put on the cheese. The burgers should be so loose the cheese starts to melt into the patties.

Serve on two slices heavily buttered toasted white bread. That's it. No condiments or extras of any kind. Just a plain double cheese burger basically held together by melted cheese. It is the ultimate slider. Had one similar from a little street stand in Memphis in 1985. I think of it often. That was on a bun. I use the toast basically to keep the thing together.

Eat two, the patties are thin.

Hardwood charcoal burgers are also great. Those I like with cheddar cheese, lettuce, tomato, pickles, mayo, ketchup, and yellow mustard.

[deltadoc]

Originally Posted by cford

TSome Lea & Perrins worcestershire

Anybody noticed that since Lea & Perrins was bought out, the Worcestershire sauce is sweet and lacks the punch it's had for the last 50 years?

There was a long thread on it somewhere, don't remember which forum!

I called the 800 # and they said they'd only owned L&P for 2 months so the L&P WS that I bought 8 months ago, couldn't be their fault.

I got 8 large bottles from Sam's club still sitting in the basement, because I opened two others from the same purchase and they just aren't there anymore for taste.

Screwed up some of my favorite methods of using it, which included putting it in hamburger patties.

doc

[panini]

Doc,
I can't agree more. I tend to bypass it now when grabbing condiments out of the ice box. It is sweeter! it's like hellmans vs miracle whip.

Glancing over the posts, I may have missed it, but I didn't see squeelers anywhere. I know it's not healthy but I can't remember a burger made in my house in the last 25 yrs since being in TX that didn't have chopped bacon mixed with the meat.

[oldschool1982]

Yeah I noticed that too Doc. Really sad. Now it tastes like that Mustard companies schwag. Really screws up mu Bloody Mary Mix not to mention burgers and London Broil Marinade. Maybe add some distilled vinevar to it would help.

I like DMT's burger. Looks tasty. Never could muster up the ambition to try a fried egg on mine. A place in Lake Geneva WI used to serve a good burger with cream cheese and black olives and another was The Come Back Inn at Lake St. and 25th in Melrose Park (Chicago area). Now that was a Burger! Haven't had one of those in over two decades tho since they were closed for remodeling last time we were in Chi-town. I tend to go for the home ground meat slapped on the grill cooked to MR-M and maybe some jalps on occasion but good old fashioned KLTO and Mayo. Plus if it doesn't take at least three napkins to eat it ain't right.

[panini]

oldschool,
I just have to tell ya, I read all your post just to click on you train url. I love the sounds and the updated pictures. It's one of those boy toys passions that only a few do it. I'm really thinking you need a 'Panini Bakery' somewhere in town. I'll finance the build

[oldschool1982]

Originally Posted by panini

oldschool,
I just have to tell ya, I read all your post just to click on you train url. I love the sounds and the updated pictures. It's one of those boy toys passions that only a few do it. I'm really thinking you need a 'Panini Bakery' somewhere in town. I'll finance the build

Thanks Gumba! Wait till ya see the video from our BBQ Train run in June. Panini Bakery? Let me know when! BTW If yer ever up KC way holler. We'll have the beverages flow'n and the trains run'n.

[K.A]

I like burger in the italin way

and idont know how to make it

[Mezzaluna]

K.A., don't worry about your English. Many CT members are not native English speakers.

How was the Italian burger prepared? I've eaten them made as follows:

Meat is part beef, part Italian sausage- or the beef is strongly flavored with Italian herbs and spices (garlic, oregano, fennel, etc.)
When nearly done it's topped with a little pizza sauce and mozzarella cheese

Or, the meat is made into two thinner patties. Mozzarella cheese is sandwiched inside the two burgers so it melts as the burger grills. IT's topped with pizza sauce and more cheese.

Does either one sound like what you know?

[K.A]

Originally Posted by Mezzaluna

K.A., don't worry about your English. Many CT members are not native English speakers.

How was the Italian burger prepared? I've eaten them made as follows:

Meat is part beef, part Italian sausage- or the beef is strongly flavored with Italian herbs and spices (garlic, oregano, fennel, etc.)
When nearly done it's topped with a little pizza sauce and mozzarella cheese

Or, the meat is made into two thinner patties. Mozzarella cheese is sandwiched inside the two burgers so it melts as the burger grills. IT's topped with pizza sauce and more cheese.

Does either one sound like what you know?

thanx 4 support me

yes i mean the second way i think its called napoli burger

[Mezzaluna]

K.A., unless you speak French (which I speak like a seven-year-old), I'm sure I don't speak your language at all! We're easy-going about it, so no worries. We'll ask you if we don't understand.

Regards,
Mezzaluna

[starlord]

I like to take a whole wheat bun, toasted. Add to this either 1/3 or 1/2 lb good ground beef, seasoned with a bit of salt. Under the meat, place a bit of lettuce and a nice slice of onion. On top of the meat, cover it with bleu cheese crumbles, three slices of a good bacon (applewood smoked, for instance), and a dollop of honey BBQ sauce. Failing the last, I use A-1 steak sauce.

I recently built this burger at Chili's with their Build Your Own BigMouth Burger program.

On a side note, if I were to find a jar of mayo in my fridge, I would walk to the back door, open it and throw the jar as far as I could. I can't stand that white axle grease When I say mayo, I mean Miracle Whip. I was raised on it and like the flavor much better, not to mention it is much lower in fat and calories than the axle grease.