Homemade burgers.

[warrior queen]

What do you like on your homemade burgers?
I am having ground Angus (ah, the joys of having my own beasts!), baby spinach, extra sharp grated cheddar, heirloom tomato, spanish onion and peri-peri mayo, on homemade spelt/rice flour rolls.

 

[TonyClifton]

Wow, that sounds scrumptiously delicious!

All I have is some frozen White Castle cheeseburgers.

 

[Beco]

What do you like on your homemade burgers?
I am having ground Angus (ah, the joys of having my own breasts!), baby spinach, extra sharp grated cheddar, heirloom tomato, spanish onion and peri-peri mayo, on homemade spelt/rice flour rolls.

what??

 

[trysail]

Why ruin the taste with unnecessary stuff?


I like 'em with some nice cheddar cheese melted on top and that's it— a good ol' plain cheeseburger— not even a bun; ya gotta eat 'em with a knife and fork.

Yum!​

 

[Beco]

full seasoning mix of garlic, pepper and salt worked well into the meat while you make the patty.......I like a little onion or bacon w/chedder cheese and some BBQ sauce on a nice fresh bun....

 

[Beco]

What do you like on your homemade burgers?
I am having ground Angus (ah, the joys of having my own beasts!), baby spinach, extra sharp grated cheddar, heirloom tomato, spanish onion and peri-peri mayo, on homemade spelt/rice flour rolls.

Mayo is just gross....

 

[warrior queen]

what??

It means I know exactly what goes into my minced meat.
I don't trust store bought ground meat - I like to know exactly whats in mine, so I grind it myself.

 

[warrior queen]

Mayo is just gross....

I don't like plain mayo, but throw some peri-peri in there and it becomes something orgasmic.
Especially on home-style baked sweet potato chips

 

[unregistered]

 

[Johnny_Ray_Wilson]

A nice, big, thick, hand patted 1/4 to 1/2 lb burger. The old fashioned, greasy juicy ones without all that dye and stupid additives in it. Nice slices of tomato, crisp lettuce, some mayo, salt and pepper, maybe some grilled mushrooms and sauteed onions..........All on a sesame seed bun. With a milkshake or huge Dr. Pepper. *burp*

I want to sit down in front of the TV, while eating a couple of burgers like that. And watch a baseball game without all those dumbass commercial telling me how bad a fatty burger is for me.

 

[RoryN]

What do you like on your homemade burgers?

I don't bother. Orange County is a hotbed for gourmet burger bars, and a good number of them are excellent. One of the best ones I've ever frequented is within 5 min. walking distance of my place.

Still can't understand the excitement over the lesser places like Five Guys, though. Must be all marketing. They're just another Fatburger.

 

[cjh]

I still can't sort out putting sliced beet root on a burger.

 

[koalabear]

It means I know exactly what goes into my minced meat.
I don't trust store bought ground meat - I like to know exactly whats in mine, so I grind it myself.

So you miss out on the good stuff Americans eat........

http://chzdailywhat.files.wordpress.com/2012/02/ab9afa19-3cb9-4139-aaa3-87e0d4bb1233.jpg

 

[lovetoread]

Burgers are one of the foods I don't cook at home.

 

[piccicatopolka]

Salmon!

http://gavanmurphy.com/wp-content/uploads/2010/07/Chipotle-Salmon-Burger.jpg

 

[CaudaLinea]

I always eat meat burgers out (chuck or whole muscle only!), but when I make them at home, I do a grain patty. It takes about a day to make because I have to soak the beans overnight and the grains and beans all take an hour or so of prep and simmering, but it is worth it. About a half cup each of cooked barley, quinoa, pinto beans, white beans (smoosh the beans, but don't puree them), about a quarter cup of bread crumbs and parmesan, an egg, cumin, garlic powder, s&p and any other seasoning you want to use. Saute about a half a cup of mirepoix and a quarter cup of minced bell peppers and two minced garlic cloves. Stir those in. Adjust the seasonings after you mix everything and form patties, then refrigerate. Then, when ready to cook, coat the patties in panko and fry in a hot cast iron skillet with a little olive oil (which has a low smoke point, so don't burn it). I serve them on toasted kaisers with an onion jam I make from caramelized onions and whatever strikes my fancy, and top with goat cheese, whole grain mustard, a tomato slice and arugula.

 

[CaudaLinea]

I always eat meat burgers out (chuck or whole muscle only!), but when I make them at home, I do a grain patty. It takes about a day to make because I have to soak the beans overnight and the grains and beans all take an hour or so of prep and simmering, but it is worth it. About a half cup each of cooked barley, quinoa, pinto beans, white beans (smoosh the beans, but don't puree them), about a quarter cup of bread crumbs and parmesan, an egg, cumin, garlic powder, s&p and any other seasoning you want to use. Saute about a half a cup of mirepoix and a quarter cup of minced bell peppers and two minced garlic cloves. Stir those in. Adjust the seasonings after you mix everything and form patties, then refrigerate. Then, when ready to cook, coat the patties in panko and fry in a hot cast iron skillet with a little olive oil (which has a low smoke point, so don't burn it). I serve them on toasted kaisers with an onion jam I make from caramelized onions and whatever strikes my fancy, and top with goat cheese, whole grain mustard, a tomato slice and arugula.

Left one ingredient out... between a half and 2/3 cup cooked rice or brown rice.

 

[gentle_mr411]

Burgers

I'll add worcestershire sauce and jalapenos in my ground beef and that helps.

 

[neci]

i like my burgers big and juicy. garlic salt, worcestershire and cracked pepper mixed in. shredded cheddar cheese. sauteed onions. regular mayo, lettuce and tomato. toasted bun.

 

[warrior queen]

I still can't sort out putting sliced beet root on a burger.

Sometimes I do that. But then, I love beetroot!

 

[cjh]

Sometimes I do that. But then, I love beetroot!

this is not a source of controversy in the states: http://forums.leagueunlimited.com/showthread.php?p=8075957

 

[dirtwrench]

Hurray for homegrown beef! I like my burgers with everything you can pile on there or with just some seasoned salt & Mrs Dash when I throw them on the grill. For those who have never experienced a burger made with meat you carried feed to for months and either butchered yourself or paid someone to do it, you just cant imagine.

And you can't tell Angus meat from 10-12 other breeds once ya rip the hide off of them. They just have better marketing people.

 

[CandiCame]

I make turkey burgers- I like to grind my own meat to. I'll make venison burgers to... I grind up chunks of chedder with the meat, because that's how I roll. Then I put American cheese, baby spinach, red lettuce (I forget what it's called) red onions, tomatoes, hell whatever veggies I have laying around. I like every damn thing on my burgers. If I want something gooey (you know how I like the gooey) I'll use thousand island. Omnomnom.

 

[warrior queen]

Hurray for homegrown beef! I like my burgers with everything you can pile on there or with just some seasoned salt & Mrs Dash when I throw them on the grill. For those who have never experienced a burger made with meat you carried feed to for months and either butchered yourself or paid someone to do it, you just cant imagine.

And you can't tell Angus meat from 10-12 other breeds once ya rip the hide off of them. They just have better marketing people.

I take my animals out of the paddock and sup-feed with organic grain for the last 6 weeks before slaughter at 18 mths.
Trust me, you can tell the difference.

 

[CHNOPS]

I make turkey burgers- I like to grind my own meat to. I'll make venison burgers to... I grind up chunks of chedder with the meat, because that's how I roll. Then I put American cheese, baby spinach, red lettuce (I forget what it's called) red onions, tomatoes, hell whatever veggies I have laying around. I like every damn thing on my burgers. If I want something gooey (you know how I like the gooey) I'll use thousand island. Omnomnom.

2004.

My guess for the last time you told the truth.