When I studied to be a cook I learned to do them and it's kinda easy. But I never did it again. I should.
I cooked in tonight... Made a hamburger.
Easy burger recipe:
Lipton onion soup mix (1 packet)
Worcestershire sauce (to taste; I use about a 1/3-1/2 cup)
2.5 pounds of ground beef or ground chuck, (if you get burger that is to lean, it dries out to quickly)
use however much you normally use per patty, and refrigerate the uncooked meat for future use. Delicious, especially with mayonnaise, cheese, and fresh onion. I grilled it, over charcoal, and it came out pretty good. I didn't have much to put on it, but a good burger is still a good burger.
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A good burger is easy to do and soooooo good!
I love making some changes on seasoning it.
Have you ever tried it with red wine on the patty? I saw it once in a restaurant, tried it at home and liked it.
BTW here it's common to make burgers with mixed meat of pork and beef. I like my burgers pure beef. Adding pork seems like a sin xD
Where I live we usually only mix the two for meatloaf. They used to mix in veal as well, but since that meat has become highly unpopular it is usually omitted.
I think it's just because pork is cheaper. I use mixed meat only for meatloaf too, sometimes for lasagna too. But burger=beef.
Unless I'm making a chicken burger, of course.
Question: what kind of spices, etc. do you usually add to your patties? I want to hear ideas on how do you do them, as I'm always trying new things.
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A good burger is easy to do and soooooo good!
I love making some changes on seasoning it.
Have you ever tried it with red wine on the patty? I saw it once in a restaurant, tried it at home and liked it.
BTW here it's common to make burgers with mixed meat of pork and beef. I like my burgers pure beef. Adding pork seems like a sin xD
Never had a mixed meat burger (to my knowledge), hmmm.
... I FORGOT THE SRIRACHA ;_;Huh, I wasn't getting updates for this thread, caught up now.
And hungry.
I brought some Naan bread pizza I put together last night for lunch :3
WE HAD SRIRACHA IN THE BREAK ROOM FRIDGE THE ENTIRE TIME
GRAAAAAAAAAAAAAAAAAAAAAAA!
When I want to do something quick for dinner I make minipizzas in a frying pan on a mexican wheat tortilla. I just put some tomato sauce, mozzarella cheese and whatever ingredients I want to add. I wait until the cheese melts and that's it.
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I think it's just because pork is cheaper. I use mixed meat only for meatloaf too, sometimes for lasagna too. But burger=beef.
Unless I'm making a chicken burger, of course.Question: what kind of spices, etc. do you usually add to your patties? I want to hear ideas on how do you do them, as I'm always trying new things.
I use Bad Byron's Butt Rub (Don't know what it's all made of), Worcestershire Sauce, occasionally Teriyaki, and salt and pepper.
Never had a mixed meat burger (to my knowledge), hmmm.A good burger is easy to do and soooooo good!
I love making some changes on seasoning it.
Have you ever tried it with red wine on the patty? I saw it once in a restaurant, tried it at home and liked it.
BTW here it's common to make burgers with mixed meat of pork and beef. I like my burgers pure beef. Adding pork seems like a sin xD
It has a weaker taste. Not my thing.
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When I want to do something quick for dinner I make minipizzas in a frying pan on a mexican wheat tortilla. I just put some tomato sauce, mozzarella cheese and whatever ingredients I want to add. I wait until the cheese melts and that's it.... I FORGOT THE SRIRACHA ;_;Huh, I wasn't getting updates for this thread, caught up now.
And hungry.
I brought some Naan bread pizza I put together last night for lunch :3
WE HAD SRIRACHA IN THE BREAK ROOM FRIDGE THE ENTIRE TIME
GRAAAAAAAAAAAAAAAAAAAAAAA!
Heh, that's pretty much how I make my Naan pizzas, minus the sauce. Just bread, pepperonis, Taco or Fiesta cheese mix (it's got four different types in it), and then after it's cooked Sriracha or jalapenos.
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It has a weaker taste. Not my thing.Never had a mixed meat burger (to my knowledge), hmmm.A good burger is easy to do and soooooo good!
I love making some changes on seasoning it.
Have you ever tried it with red wine on the patty? I saw it once in a restaurant, tried it at home and liked it.
BTW here it's common to make burgers with mixed meat of pork and beef. I like my burgers pure beef. Adding pork seems like a sin xD
*nods*
Kinda figured that'd be the case.
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Heh, that's pretty much how I make my Naan pizzas, minus the sauce. Just bread, pepperonis, Taco or Fiesta cheese mix (it's got four different types in it), and then after it's cooked Sriracha or jalapenos.When I want to do something quick for dinner I make minipizzas in a frying pan on a mexican wheat tortilla. I just put some tomato sauce, mozzarella cheese and whatever ingredients I want to add. I wait until the cheese melts and that's it.... I FORGOT THE SRIRACHA ;_;Huh, I wasn't getting updates for this thread, caught up now.
And hungry.
I brought some Naan bread pizza I put together last night for lunch :3
WE HAD SRIRACHA IN THE BREAK ROOM FRIDGE THE ENTIRE TIME
GRAAAAAAAAAAAAAAAAAAAAAAA!
Went and looked it up, the Fiesta cheese mix I use contains Shredded Monterey Jack, Cheddar, Queso Quesadilla & Asadero Cheese.
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I'm not a big fan of cheddar though I enjoy it sometimes. I don't even know the other varieties. By the name they sound mexican, that's all I can say xD
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I think it's just because pork is cheaper. I use mixed meat only for meatloaf too, sometimes for lasagna too.BTW here it's common to make burgers with mixed meat of pork and beef. I like my burgers pure beef. Adding pork seems like a sin xDWhere I live we usually only mix the two for meatloaf. They used to mix in veal as well, but since that meat has become highly unpopular it is usually omitted.
Mixing pork, beef, and veal in meatloaf is scientific (scroll down a page or two). It's about getting the best ratio of different fats, different muscle types, and gelatin for optimum texture and flavor. (I think Alton Brown did a Good Eats episode on it too, but couldn't find it to link it.)
Question: what kind of spices, etc. do you usually add to your patties? I want to hear ideas on how do you do them, as I'm always trying new things.
I usually buy ground beef on sale and at a further discount for larger packages (3-5 lbs.), and then make it into 1/4 lb. patties for freezing. Because it's premeasured in 1/4 lb. amounts, I'll also crumble the patties up for tacos, sloppy joes, or other meals, so I'll usually keep the seasonings light: a bit of salt, black pepper, and red pepper flakes.
When I make a burger, if I'm not ravenous and must eat immediately, I'll prep some seasoned mayo at least 10 minutes before assembling the burger. I'll mix various spices and herbs into a mayonnaise base, and the extra time allows the dried flavorings time to rehydrate. My current seasoned mayo mix is a good dash of dried garlic mix, a good dash of dried ginger citrus mix, a few drops of soy sauce, and a little squirt of sriracha.
Do you do your own mayo or do you use premade one? I could never stand comercial mayo,don't know why.
Homemade all-i-oli (garlic mayo without vinegar) is great, much better than regular mayo.
I actually like mayo, but homemade and with the eggs that my mother-in-law brings from her family's farm. I also use lemon, cider vinegar or Jerez vinegar instead of regular vinegar because I hate regular vinegar.
Yes, my tastes are... difficult.
I eat mostly everything but I value quality.
I hate both mayo and ketchup.
All I have on a burger is cheese, with some fries on the side and occasionally a coke (with burgers or alcohol is the only way I drink soft drinks).
I definitely don't like mayo on a burger. Maybe with other foods, like that one that we call Russian Salad but it's not even slightly Russian but Spanish.
Or with white fish.
Never on a burger.
Ketchup... it depends.
Worcestershire or BBQ, yes please!
Another sauces... it depends on the particular burger recipe.
I tend to get creative there. I have a recipe that has an anchovies and olives sauce (called olivada) with very thin cuts of cured ham.
Sometimes I also put soy sauce instead of sauce to the meat or mix it with a very small ammount of cream cheese.
Just my regular culinary experiments.
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What's miracle whip?
Sounds like something I could find on a Specific Magic Weapons list.
I like mayo, but not on a burger. A sub, sure. When I make tuna, absoltely. I do like Miracle Whip for its tanginess, but not for all things. Horseradish sauce is great.
Russian Salad is basically boiled potato, carrot, peas, olives, tuna and egg in small squares with mayo.
Tuna and mayo are a classic.
Add me to the crowd, that suspects, that mayo may have some kind of fiendish origin. Although, I must say, that the all-i-oli sounds intriguing enough to make me think, that not all mayo is beyond redemption.
What's miracle whip?
Sounds like something I could find on a Specific Magic Weapons list.
I still have not learned how to make a link in a post yet, but here is the address.
http://www.kraftrecipes.com/Products/miracle-whip.aspxMiracle whip is a brand of salad dressing. It is sweeter than mayo, and many people use it on sandwiches like mayo is used in the U.S. It is not the same as mayo.
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It doesn't taste like mayo at all, and it's easy to do.
One egg, 250 mililiters (sorry for metric system) of oil (I use sunflower. Olive have a too much strong taste), salt, fresh garlic (as much or as less as you like) and some parsley (optional but recommended).
Just blend it until it's thick. First with the blender down for a minute then putting it up and down slowly until it's all thick.
It's delicious with fries and with black rice.
Your mayo sounds delicious. Miracle whip does not taste like mayo at all, just a similar texture and color. It has a sharp sweet taste. It can not be substituted for mayo in recipes that call for mayo. Heat affects it differently.
This is the ingredients for miracle whip.
2 egg yolks
1⁄2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1⁄2 cups oil
1 1⁄2 tablespoons flour or 1 1⁄2 tablespoons cornstarch
1 teaspoon dry mustard
1⁄2 cup boiling water
2 tablespoons vinegar
salt to preferred taste
Had to google cornstarch thinking it would be something very exotic.
I have it in my kitchen. Just didn't know the name in English.
I might try that recipe, sounds good.
My usual mayo is very simple, just egg, oil, salt and vinegar/lemon + warm water if it's too thick.
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To make a hyperlink here, the syntax is:
[ url=http://www.SITE-ADDRESS-EXAMPLE.com]display text[ /url]
(Except don't put a space between the open bracket and the tag.)
So, for a link to the Google main page, you'd write:
[ url=http://www.google.com]Google Main Page[ /url]
Without the spaces: Google Main Page
* * *
Back to food...
Miracle Whip is an abomination. Avoid it at all costs. It pretends it's mayonnaise, but IT LIES.
I'm not that big a fan of commercially-produced mayonanaise, but homemade mayonnaise or aioli is amazing.
In recipes that call for mayonnaise, I usually substitute in a combination of olive oil, vinegar, and plain nonfat yogurt. Except when making crema for Baja-style fish tacos. You really have to use some commercial mayonnaise for that.
What's miracle whip?
Sounds like something I could find on a Specific Magic Weapons list.I still have not learned how to make a link in a post yet, but here is the address.
http://www.kraftrecipes.com/Products/miracle-whip.aspxMiracle whip is a brand of salad dressing. It is sweeter than mayo, and many people use it on sandwiches like mayo is used in the U.S. It is not the same as mayo.
If you are interested in learning the various BBC codes at the bottom of every thread is a small spoiler box with instructions titled 'How to format your text'
What's miracle whip?
Sounds like something I could find on a Specific Magic Weapons list.I still have not learned how to make a link in a post yet, but here is the address.
http://www.kraftrecipes.com/Products/miracle-whip.aspxMiracle whip is a brand of salad dressing. It is sweeter than mayo, and many people use it on sandwiches like mayo is used in the U.S. It is not the same as mayo.
If you are interested in learning the various BBC codes at the bottom of every thread and text box is a small spoiler box with instructions titled 'How to format your text'
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I enjoy onion soup mix or Worcestershire sauce in my burgers. As for toppings I like mustard or mayo, but what I really love is Thousand Island dressing. I also enjoy it on my French Fries. I picked up the habit while I worked my first restaurant job. Their signature burger had that as a topping.
Thousand Island the Big Mac not so secret sauce!
I still have not learned how to make a link in a post yet, but here is the address.
http://www.kraftrecipes.com/Products/miracle-whip.aspx
[-url-=--][/url]
just remove my hyphens (added to prevent it from going into the code) and you have your formula: [url=] Add your url address to the end after the = and you have a coded product.| 1 person marked this as a favorite. |
Thank you to all for teaching me how to make a link. Much appreciated.
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P.S: All of you Mayo-haters are wrong, especially John Napier, who claimed it was tasteless!! Have you never just tasted a bit of Mayo on it's own?? It totally has its own flavor!!
P.P.S: I do like home-made mayo better, but it is time-consuming and store-bought has a better shelf-life.
Edit: Don't mean this to be confrontational, sorry if it comes across that way.
I'll eat both mayo and Miracle Whip, though I greatly prefer mayonnaise. On burgers I like mustard or ketchup, and it depends on the type of sandwich meat I'm using whether or not I use mayo or mustard. I'm not a huge ketchup user, having bought my first bottle in 4 years of living where I do now. I prefer malt vinegar on my fries, but that's hard to find anywhere except in seafood restaurants around here, so I default to ketchup.
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The only edible commercial mayonnaise in the US is Hellman's.
Home made mayo is, different. Fun fact: Cuisinart food processor 'pushers' (the plastic part that helps you push food down the feed tube so fingers don't end up on the ingredient list) have a tiny hole in the bottom.
The purpose of the hole is to allow oil to slowly drip into the spice/vinegar/egg concoction in the bowl so that your mayonnaise emulsifies rather than separating.
Cuisinart homemade mayo is different texture from hand-whisked homemade mayo. But is fast, easy, and tasty
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I'll eat both mayo and Miracle Whip, though I greatly prefer mayonnaise. On burgers I like mustard or ketchup, and it depends on the type of sandwich meat I'm using whether or not I use mayo or mustard. I'm not a huge ketchup user, having bought my first bottle in 4 years of living where I do now. I prefer malt vinegar on my fries, but that's hard to find anywhere except in seafood restaurants around here, so I default to ketchup.
I'm not a huge ketchup fan either, but you should try malt vinegar IN the ketchup. Absolutely fantastic IMO
Blue cheese on a burger is nice; halloumi is too, but can be a bit too salty.
Din-dins today was beef curry, and with it, as Ariana might say, I was standin' over here with chapattis
A good burger is easy to do and soooooo good!
I love making some changes on seasoning it.
Have you ever tried it with red wine on the patty? I saw it once in a restaurant, tried it at home and liked it.
BTW here it's common to make burgers with mixed meat of pork and beef. I like my burgers pure beef. Adding pork seems like a sin xD
Not plain pork, but I do often mix beef (or ground turkey) with hot sausage, for things like chili or tacos. If I made burgers I'd probably consider it.
Just finished baking an improvised recipe for a cinnamon spongecake made with evaporated milk as I had an open brick of it and I had to use it.
Also because today I have a session with my players and I love having something to give to them ^.^
See when I DM I prefer when they bribe me.
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I am an all in one GM, I cook and clean and GM and put the house xD
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man your group is getting a deal.