The art of making hamburgers

[Adios]

Ingredients:
hamburger
chopped onions
mint
minced garlic
worchestershire sauce
red wine
seasoned salt
cilantro

Mix all together in a bowl. Patty burgers and cook.

How do you do yours?

[LMNO]

http://www.principiadiscordia.com/forum/index.php?topic=18015.msg710037#msg710037

[Adios]

I will be trying that one!

[Sir Squid Diddimus]

I like to mush in a little onion, canned chipotles and adobo sauce, cook em and top em with cilantro, red onion, tomato and chipotle mayo.


fatty likes burger

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Ingredients:

hamburger
minced habanero
semi-malicious dandruff
sauteed onions
minced carrots
random herbs
accidentally spilled imperial stout
coarsely chopped elephant garlic
dietary yeast
inadvertent booger particulates
freshly chopped cilantro

put into a blender and pureed for a few seconds

sculpted into dildos and broiled

served in tacos with many leafy implements and steak sauce

At least, that's how I remember making them. I've been living with vegetarians for quite a while.

[Kai]

Yeah. From being here for five years, I've seen there is no excuse for making hamburgers with only ground beef. Even if all you add is a little salt, pepper and worschestershire sauce.

[Sir Squid Diddimus]

Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

What do you think?

[Jenne]

I recently used fried onions (the topping usually reserved only for green bean casserole in the US, for some reason, though we use them for a variety of things here) in my sliders and they turned out goooood.

[Kai]

Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

What do you think?

The researchers use a control, but there's no replication that I can see. Still, it looks replicatable, so I believe it.

[LMNO]

Blockpage.  Conclusion, please?

[Adios]

Check out what I read about salting burgers before they're grilled--
http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html

What do you think?

I am old school I guess but I never salt any meat until AFTER it is cooked.

[Sir Squid Diddimus]

LMNO

the short and narrow-- salting meat before it's ground causes the protein to break down and your meat goes all frompy and weird, but salting it after the patties are formed while cooking keeps the protein in tact-ish so the meat falls apart in your mouth and it's not rubbery n stuff.

I'M A GOOD SCIENCE INTERPRET DOCTOR!

[LMNO]

I'll have to read up on that -- because who the hell salts the meat, then grinds it?

Not to mention, most people don't grind their own meat, they start with it pre-ground.

[Richter]

I "Grind" my own "meat" now and then.

In SRS thou, ground prok chops make great pie.

[Adios]

Also switch to sea salt of GTFO.