terry123
Well-known Member
- Location
- Houston, Tx.
I always cut my burger in half as its easier to eat. Never eat the whole thing as I have to have a few French fries with it.
Building a Burger
- Thread starter Meanderer
- Start date
Lethe200
Senior Member
- Location
- San Francisco Bay Area
I love a good burger. But most of them nowadays have way too much bread. Like the old TV ad, I want "THE BEEF" - not twice as much bread as patty, LOL. Beef should be pre-salted before cooking and size should cover the bun. Patties that are too small for the bun are verboten!
And keep it simple: good quality beef, sufficient fat (20-25%), good cheese (which means NOT American, thanks). Occasionally I like the grilled mushroom/Swiss cheese additions, though. And a nice milk bun - one that is soft but sturdy, and doesn't fall apart.
Tomato slice and lettuce leaf (absolutely no shredded lettuce, ugh), at most. Not a big fan of raw onions, although Spouse likes them.
Also very fond of lamb burgers, which a lot of Mediterranean restaurants offer.
And keep it simple: good quality beef, sufficient fat (20-25%), good cheese (which means NOT American, thanks). Occasionally I like the grilled mushroom/Swiss cheese additions, though. And a nice milk bun - one that is soft but sturdy, and doesn't fall apart.
Tomato slice and lettuce leaf (absolutely no shredded lettuce, ugh), at most. Not a big fan of raw onions, although Spouse likes them.
Also very fond of lamb burgers, which a lot of Mediterranean restaurants offer.
Packerjohn
Packerjohn
- Location
- Canada
This is sooooooo disgusting. No wonder there is such an obesity problem in North America. I am lucky because on my last trip I lost 13 pounds in 2 months. Anyway, I am pretty much a fruit and yogurt type of guy. Never eat red meat and seldom have any deserts and generally keep away from restaurants most of the time. I think that is why I am still alive and really enjoying life.Are You Hungry? These Steak Cattle And Roll Burgers From Glasgow Will Make You Drool All Over The Place
How about a RICE BURGER? It is an Asian take on the hamburger (ie rice instead of a bun)
RICE BURGER - 131 Photos & 81 Reviews - 2630 Sasamat Street, Vancouver, British Columbia - Burgers - Restaurant Reviews - Phone Number - Yelp
RICE BURGER - 131 Photos & 81 Reviews - 2630 Sasamat Street, Vancouver, British Columbia - Burgers - Restaurant Reviews - Phone Number - Yelp
Meanderer
Supreme Member
Wigglestein
Member
- Location
- Wisconsin
Our tastes have changed over the years. Now we buy lean beef and flatten it between layers of wax ed paper so its thin and just a shade larger than the rye bread. We toast the rye, fry the burger hot and quick, only butter on the toast. All the rest of that stuff goes into the salad.
Meanderer
Supreme Member
Burger Snob
"When it comes to burgers I am a snob. I do not put things inside my burgers. If you put things like salt, pepper, bread, eggs etc. etc., into your burgers then you are not making hamburgers you are making meatloaf…patties. All a good burger needs is quality meat and some salt and pepper on the top while cooking."
4." A thin burger is a wasted burger. Burgers should be at least a half a pound each. Anything less than a half a pound ends up being dry and tasteless. Unless, you make them the size of billiard balls, and then they would be called meatballs."
5. "The best burger is a flame kissed grilled burger, but if your landlord is adverse to an open flame inside your apartment then use an indoor grill pan, and heat the grill pan until very hot before you slap that precious piece of meat on it. Putting a burger in a cold pan to cook is the same thing as steaming it. Hot grill pan, cold meat: tasty burger."
(Read More)
"When it comes to burgers I am a snob. I do not put things inside my burgers. If you put things like salt, pepper, bread, eggs etc. etc., into your burgers then you are not making hamburgers you are making meatloaf…patties. All a good burger needs is quality meat and some salt and pepper on the top while cooking."
4." A thin burger is a wasted burger. Burgers should be at least a half a pound each. Anything less than a half a pound ends up being dry and tasteless. Unless, you make them the size of billiard balls, and then they would be called meatballs."
5. "The best burger is a flame kissed grilled burger, but if your landlord is adverse to an open flame inside your apartment then use an indoor grill pan, and heat the grill pan until very hot before you slap that precious piece of meat on it. Putting a burger in a cold pan to cook is the same thing as steaming it. Hot grill pan, cold meat: tasty burger."
(Read More)
Packerjohn
Packerjohn
- Location
- Canada
I doubt that these burgers are so wonderful from a health view point? A long time friend just phoned me this morning to tell me that he had a triple bypass last month. He is 76 years old. I think he loved eating a lot of meat. There is a saying that makes sense to me, "You are what you eat." Best to keep away from bad food. Unfortunately, there is a lot of it around. Every week I get advertisements in my mailbox that I just throw in the recycle bin.
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