Eat very little beef, but decided to have a burger.

You won't find this one at the burger joints.

1 Lb, 22% Ground Chuck
1 Envelope, Lipton's Onion Soup Mix
1 Egg
1 Mayan Sweet Onion, sliced
Sweet Onion Sandwich Buns

Mix ground chuck, onion soup mix and egg together, kneading as
necessary in a bowl.

Cover bowl and allow to stand in reefer for about 30 minutes while
preheating grill.

Remove from reefer and form two (2) meat patties.

Grill for about 5 minutes/side.

Serve on onion bun with Mayan onion slices.

Lettuce and tomato slices are optional.

Same with condiments.

Enjoy.

Lew

Stuart wrote:
In article ,
Mike Marlow wrote:

1 lb Ground Chuck
Salt
Pepper
Garlic Powder

Form patties Sprinkle liberally with SPG Throw them on the grill,
turning only once, until juices just begin to flow clear.

Sounds better to me though I'm not sure what SPG is. Lew's is an onion
burger. I think some sort of binder might be required though.

Salt, Pepper, Garlic Powder.

For regular grilled burgers, I don't use any binders. Just dead cow.


--

-Mike-

On Mon, 16 Aug 2010 13:42:51 +0100, Stuart
wrote:

In article ,
Mike Marlow wrote:

1 lb Ground Chuck
Salt
Pepper
Garlic Powder

Form patties Sprinkle liberally with SPG Throw them on the grill,
turning only once, until juices just begin to flow clear.

Sounds better to me though I'm not sure what SPG is. Lew's is an onion
burger. I think some sort of binder might be required though.

The "Verstegen Gehakt Kruidenmix" sounds interesting, I wonder if Aldi in
the UK have it. I enjoy their Frikadellen.

SPG = Salt, Pepper & Garlic Powder

Hamburger Perfection
Jeffrey Steingarten is a food columnist for Vogue magazine. Since
some of our readers don’t get Vogue we are including his hamburger
recipe here. The burgers are described as “mouth wateringly
insane”.

The perfect hamburger
The meat patty must be profoundly beefy in flavor, mouthwateringly
browned on the outside, and succulent (a combination of juicy and
tender) on the inside.

The bread or bun should not interfere with any of these virtues. It
should be soft, mild, and unassertive; its job is to absorb every last
drop of savory juice trickling from the meat while keeping the burger
more or less in one piece and your hands dry.

1. Chill Out: "Before grinding chunks of beef, before forming a
hamburger, and before cooking a hamburger, make sure that the beef is
ice cold. Otherwise, the fat may melt and separate from the lean."

2. Grind or Else: Either grind your own meat or have a trusted
butcher grind it for you for safety reasons. Otherwise cook it until
it is well done. "Never buy supermarket ground beef unless the
butcher there grinds it specially for you." If you have any questions
about the safety of the chopped meat you've just bought: "Drop the
meat into a pot of boiling water for a minute, fish it out, and pat it
dry. It'll turn gray, but only on the outside, and this will get
ground into the rest of the meat and vanish."

3. Fluff that Stuff: "When forming a hamburger, don't compress the
meat. The fluffier, the better. A raw burger should be airy and full
of tiny holes that can hold the juices released during cooking, when
the fat melts and water is squeezed out from between the proteins."
"The gently gathered ground beef in a good hamburger has a delicate
quality quite unlike even a tender steak."

4. Just Add Water: Adding the liquid is literally the secret sauce
that will make any burger sing. Adding a tablespoon and a half of
liquid to the ground meat immeasurably improves the burger. Either
cream or water produces a superior, succulent, juicy, crumbly burger.

5. Season Well: "Don't salt hamburger meat either before or after it
is ground. Just before you cook the burger, liberally sprinkle salt on
both sides of each patty, and press it lightly. After they're cooked,
sprinkle with freshly ground pepper."

6. Flip Side: If you flip a burger or a steak every fifteen to 30
seconds, the outside surface will get nicely browned while the inside
stays relatively cool.

7. No Pressu "While cooking your hamburger never press down on the
patty with your spatula or with anything else." Also broiling from
above is much less likely to dry out the burger.

8. Buns: The best hamburger buns are Pepperidge Farm's Farmhouse
Sandwich Rolls (not the hamburger buns). They do need to be
compressed a bit before using.

9. The Meat: Most of New York City's great hamburgers are made with a
blend of chuck (specifically the chuck flap) and brisket. Some chefs
ask that short rib or hanger steak be thrown in. One recipe calls for
a blend of hanger steak, short rib, and brisket. Another blend is two
parts chuck, two parts boneless short rib, and one part brisket. Fat
is extremely important to excellence in the hamburger arts because
most of the beefy flavor in beef is in the fat."

"Lew Hodgett" wrote in news:4c69722b$0$4850
:

Two observations.

1) The above is the classic meatloaf/meatball recipe; however, I
wanted a burger, not a meatloaf sandwich.

I know, but I tried it as a burger and it was universally accepted as
delicious, but different.

2) Knowing how the animal is forced to live it's short life, I refuse
to knowingly eat veal.

I know this too, but sometimes do compromise for the taste ... Me bad ...
--
Best regards
Han
email address is invalid

On 8/16/2010 1:29 PM, Robatoy wrote:

We eat a lot of salmon and chicken. When we eat beef, it's either a
rib-eye, or I grind my own for burgers. I will kill anybody who gets
in between me and my bacon. Belly bacon, not this Canadian crap.

We eat a lot of turkey. I love REAL bacon myself, but in order to keep
my slim girlish figure I stick to turkey "bacon" for breakfast these
days ... just slightly better than nothing at all.

--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)

Robatoy wrote:

I will kill anybody who gets
in between me and my bacon. Belly bacon, not this Canadian crap.

Canadian Bacon is an oxymoron.

--

-Mike-

Swingman wrote:
On 8/16/2010 1:29 PM, Robatoy wrote:

We eat a lot of salmon and chicken. When we eat beef, it's either a
rib-eye, or I grind my own for burgers. I will kill anybody who gets
in between me and my bacon. Belly bacon, not this Canadian crap.

We eat a lot of turkey. I love REAL bacon myself, but in order to keep
my slim girlish figure I stick to turkey "bacon" for breakfast these
days ... just slightly better than nothing at all.

Only slightly. Like you - I have to consume more of it than the Real McCoy
these days, but it sure does not compare.

--

-Mike-

On Aug 16, 2:57*pm, Swingman wrote:
On 8/16/2010 1:29 PM, Robatoy wrote:

We eat a lot of salmon and chicken. When we eat beef, it's either a
rib-eye, or I grind my own for burgers. I will kill anybody who gets
in between me and my bacon. Belly bacon, not this Canadian crap.

We eat a lot of turkey. I love REAL bacon myself, but in order to keep
my slim girlish figure I stick to turkey "bacon" for breakfast these
days ... just slightly better than nothing at all.

Angela runs the District Stroke Centre and Secondary Stroke Centre
here in our hometown. What do you thinks the frequency of my bacon
intake is? If you guessed twice a month, you'd be optimistic. Fat &
salt, just like cheese, another one of my weaknesses. I have a salami
craving as we speak. I just love Italian and Hungarian salamis, even
the German ones.
..
..
But I can't eat that **** that often because I get the stink eye and
that interferes on other levels.

"Lew Hodgett" wrote in message
...
Eat very little beef, but decided to have a burger.

You won't find this one at the burger joints.

1 Lb, 22% Ground Chuck
1 Envelope, Lipton's Onion Soup Mix
1 Egg
1 Mayan Sweet Onion, sliced
Sweet Onion Sandwich Buns

Mix ground chuck, onion soup mix and egg together, kneading as necessary
in a bowl.

Cover bowl and allow to stand in reefer for about 30 minutes while
preheating grill.

Remove from reefer and form two (2) meat patties.

Where do "you" get and how much reefer do you need Lew?


Grill for about 5 minutes/side.

The meat or the reefer?


Serve on onion bun with Mayan onion slices.

Lettuce and tomato slices are optional.

Same with condiments.

Any things goes when you have the munchies. ;~)

"Mike Marlow" wrote in message
...

You guys both have it wrong. It should be...

1 lb Ground Chuck
Salt
Pepper
Garlic Powder

Form patties
Sprinkle liberally with SPG
Throw them on the grill, turning only once, until juices just begin to
flow clear.

Eat.


Or, http://whataburger.com/our_story.php sorry only available the close
to Texas.

"Swingman" wrote in message
...
On 8/16/2010 1:29 PM, Robatoy wrote:



We eat a lot of turkey. I love REAL bacon myself, but in order to keep my
slim girlish figure

Wont me to send'm your picher? ;~)

On 8/16/2010 4:25 PM, Leon wrote:
wrote in message
...
On 8/16/2010 1:29 PM, Robatoy wrote:



We eat a lot of turkey. I love REAL bacon myself, but in order to keep my
slim girlish figure

Wont me to send'm your picher? ;~)

Blackmail ... how much?




--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)

"Swingman" wrote in message
...
On 8/16/2010 4:25 PM, Leon wrote:
wrote in message
...
On 8/16/2010 1:29 PM, Robatoy wrote:



We eat a lot of turkey. I love REAL bacon myself, but in order to keep
my
slim girlish figure

Wont me to send'm your picher? ;~)

Blackmail ... how much?




I cannot send your picture to anyone, it might be considered "sexting". :~)

On Aug 16, 6:12*pm, "Leon" wrote:
"Swingman" wrote in message

...





On 8/16/2010 4:25 PM, Leon wrote:
*wrote in message
...
On 8/16/2010 1:29 PM, Robatoy wrote:

We eat a lot of turkey. I love REAL bacon myself, but in order to keep
my
slim girlish figure

Wont me to send'm your picher? *;~)

Blackmail ... how much?



I cannot send your picture to anyone, it might be considered "sexting". *:~)

Or a picture of me in a Speedo. That might be considered "disgusting".
=o)

"Robatoy" wrote in message
...


Wont me to send'm your picher? ;~)

Blackmail ... how much?



I cannot send your picture to anyone, it might be considered "sexting".
:~)

Or a picture of me in a Speedo. That might be considered "disgusting".
=o)


I am already there just picturing the .... my eyes... MY EYES...

"Robatoy" wrote

Oh sure.... throw the 'smoking things' variable in there. What doesn't
taste better smoked? Hell, a dog turd probably tastes okay smoked. We
buy smoked bones for Moxie and some of those smell so good I feel like
lying down on the floor beside her and beg for a few gnaws.

My wife and I were in a line at the pet big box store. The guy behind us had
a few smoked pig ears in his hand. Our little girl got all excited when she
smelled them. We thought it was cute until she growled and attacked the pig
ears and took one. She made it very clear that anyone who took that thing
away from her was gonna die.

She weighed all of 12 lbs. and was all territorial and businesslike.
Everybody thought it was pretty funny. My wife was embarrassed by the whole
thing.

So it is true. Dogs like smoked meat too. Must be genetic. From hanging
around all those fires for thousands of years. Come to think of it, that
must apply to us as well. We hung around those same campfires. Is there a
smoked meat or barbecue gene?

"Lee Michaels" leemichaels*nadaspam* at comcast dot net wrote in message
...


"Robatoy" wrote

Oh sure.... throw the 'smoking things' variable in there. What doesn't
taste better smoked? Hell, a dog turd probably tastes okay smoked. We
buy smoked bones for Moxie and some of those smell so good I feel like
lying down on the floor beside her and beg for a few gnaws.

My wife and I were in a line at the pet big box store. The guy behind us
had a few smoked pig ears in his hand. Our little girl got all excited
when she smelled them. We thought it was cute until she growled and
attacked the pig ears and took one. She made it very clear that anyone who
took that thing away from her was gonna die.

You know, down here in Texas we call our daughters "our little girls".... I
was kinda freaking for a second there. ;~)




She weighed all of 12 lbs. and was all territorial and businesslike.
Everybody thought it was pretty funny. My wife was embarrassed by the
whole thing.

So it is true. Dogs like smoked meat too. Must be genetic. From hanging
around all those fires for thousands of years. Come to think of it, that
must apply to us as well. We hung around those same campfires. Is there a
smoked meat or barbecue gene?

I think dogs like "meat" in general, smoked or not.. LOL

"Lee Michaels" leemichaels*nadaspam* at comcast dot net wrote in message
...


"Robatoy" wrote

Oh sure.... throw the 'smoking things' variable in there. What doesn't
taste better smoked? Hell, a dog turd probably tastes okay smoked. We
buy smoked bones for Moxie and some of those smell so good I feel like
lying down on the floor beside her and beg for a few gnaws.

My wife and I were in a line at the pet big box store. The guy behind us
had a few smoked pig ears in his hand. Our little girl got all excited
when she smelled them. We thought it was cute until she growled and
attacked the pig ears and took one. She made it very clear that anyone who
took that thing away from her was gonna die.

She weighed all of 12 lbs. and was all territorial and businesslike.
Everybody thought it was pretty funny. My wife was embarrassed by the
whole thing.

So it is true. Dogs like smoked meat too. Must be genetic. From hanging
around all those fires for thousands of years. Come to think of it, that
must apply to us as well. We hung around those same campfires. Is there a
smoked meat or barbecue gene?

Years ago, I was at Walmart buying a can of Sam' Choice dog jerky strips.
They look just like regular beef jerky, but are made for dogs.

A lady behind me in line was obviously reading the can as I stood in the
checkout line. I turned to her and said, "They taste just like real beef
jerky, and the grandkids don't know the difference."

It was one of those moments to remember. Every expression imaginable went
over her face, beginning with politeness, then shock, then unmitigated rage.
I paid my bill and left. Grin

Nonny

On 8/16/2010 5:59 PM, Leon wrote:
"Lee Michaels"leemichaels*nadaspam* at comcast dot net wrote in message
...


"Robatoy" wrote

Oh sure.... throw the 'smoking things' variable in there. What doesn't
taste better smoked? Hell, a dog turd probably tastes okay smoked. We
buy smoked bones for Moxie and some of those smell so good I feel like
lying down on the floor beside her and beg for a few gnaws.

My wife and I were in a line at the pet big box store. The guy behind us
had a few smoked pig ears in his hand. Our little girl got all excited
when she smelled them. We thought it was cute until she growled and
attacked the pig ears and took one. She made it very clear that anyone who
took that thing away from her was gonna die.

You know, down here in Texas we call our daughters "our little girls".... I
was kinda freaking for a second there. ;~)

Yeah we do.... And yeah, so was I! :-)

--
"Our beer goes through thousands of quality Czechs every day."
(From a Shiner Bock billboard I saw in Austin some years ago)
To reply, eat the taco.
http://www.flickr.com/photos/bbqboyee/

On 2010-08-16 02:19:26 -0400, "Lew Hodgett" said:

Cover bowl and allow to stand in reefer for about 30 minutes while
preheating grill.

I'm surprised no one has remarked that with enough reefer, anything
tastes good.

In g.com,
Steve spewed forth:
On 2010-08-16 02:19:26 -0400, "Lew Hodgett"
said:
Cover bowl and allow to stand in reefer for about 30 minutes while
preheating grill.

I'm surprised no one has remarked that with enough reefer, anything
tastes good.

it's not quantity, it's QUALITY g

Steve wrote in news:4c69ebd1$0$5003
:

I'm surprised no one has remarked that with enough reefer, anything
tastes good.


What's reefer?

--
Best regards
Han (born 1944)

On Aug 16, 9:54*pm, Steve wrote:
On 2010-08-16 02:19:26 -0400, "Lew Hodgett" said:

Cover bowl and allow to stand in reefer for about 30 minutes while
preheating grill.

I'm surprised no one has remarked that with enough reefer, anything
tastes good.

You mean... like Doritos dipped in Nestle's Caramel sauce? I'm told
that is pretty good.

"Han" wrote in message
...
Steve wrote in news:4c69ebd1$0$5003
:

I'm surprised no one has remarked that with enough reefer, anything
tastes good.


What's reefer?

Refrigerated rail car. ~)))

Dave in Houston

On Aug 17, 9:00*am, Han wrote:
Steve wrote in news:4c69ebd1$0$5003
:

I'm surprised no one has remarked that with enough reefer, anything
tastes good.

What's reefer?

--
Best regards
Han (born 1944)

http://i123.photobucket.com/albums/o...er_Madness.jpg

"Han" wrote:

What's reefer?

As in refrigerator.

Lew

"Lew Hodgett" wrote in news:4c6ae15f$0$4975
:


"Han" wrote:

What's reefer?

As in refrigerator.

Lew

Oh, ijskast ...

--
Best regards
Han
email address is invalid

Han wrote in news:Xns9DD7A1BDFE243ikkezelf@
207.246.207.164:

"Lew Hodgett" wrote in news:4c6ae15f$0$4975
:


"Han" wrote:

What's reefer?

As in refrigerator.

Lew

Oh, ijskast ...

Shoot, I'm still forgetting the smileys



--
Best regards
Han
email address is invalid

On Aug 17, 3:54*pm, Han wrote:
"Lew Hodgett" wrote in news:4c6ae15f$0$4975
:



"Han" wrote:

What's reefer?

As in refrigerator.

Lew

Oh, ijskast ...

--
Best regards
Han
email address is invalid

Neeee, koelkast. *S*

"Lew Hodgett" wrote in message
...

"Han" wrote:

What's reefer?

As in refrigerator.

Lew



I think that would be "refer"

Robatoy wrote in news:2399b46b-a527-44ea-aaca-
:

On Aug 17, 3:54*pm, Han wrote:
"Lew Hodgett" wrote in news:4c6ae15f$0$4975
:



"Han" wrote:

What's reefer?

As in refrigerator.

Lew

Oh, ijskast ...

--
Best regards
Han
email address is invalid

Neeee, koelkast. *S*

You're too young grin

--
Best regards
Han
email address is invalid

On 8/17/2010 4:59 PM, Leon wrote:
"Lew wrote in message
...

"Han" wrote:

What's reefer?

As in refrigerator.

Lew



I think that would be "refer"

It's sailor talk. The refrigerated food storage on a ship is called the
"reefer", possibly because you put your reefer (a heavy coat--the reason
it's called a "reefer" goes back to the age of sail) on to keep warm
when you go into it. By extension refrigerated railcars and
refrigerated trucks are sometimes called "reefers".

On Tue, 17 Aug 2010 06:17:57 -0700 (PDT), Robatoy
wrote:

On Aug 16, 9:54*pm, Steve wrote:
On 2010-08-16 02:19:26 -0400, "Lew Hodgett" said:

Cover bowl and allow to stand in reefer for about 30 minutes while
preheating grill.

I'm surprised no one has remarked that with enough reefer, anything
tastes good.

You mean... like Doritos dipped in Nestle's Caramel sauce? I'm told
that is pretty good.

Screaming Yellow Zonkers Rule!

--
We're all here because we're not all there.

On Mon, 16 Aug 2010 00:24:11 -0600, Lew Hodgett wrote
(in article ):

Forgot to include 3 Tbl Worchestshire sauce



And the green chile!

-Bruce