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Thread: Hamburgers.

  1. #11
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    Quote Originally Posted by Jen View Post
    Sometimes a little Montreal Hamburger seasoning to the surface. Sometimes only salt and pepper. Nothing inside. I want to taste the burger.
    Try triple bree in it!!!
    Good journey, Rickity!

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    Jen (09-03-2019)

  3. #12
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    Quote Originally Posted by NuYawka View Post
    Garlic powder.
    Definitely. Jars of crushed garlic is cheaper, too.
    Good journey, Rickity!

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  5. #13
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    Quote Originally Posted by JustPassinThru View Post
    Used to use chipped onions.

    I don't cook hamburgers anymore. I really can't have them...and the few times I do...it's Five Guys.

    This diet. Big plates of broccoli, which I've always liked, but am getting sick of. Protein drinks. My meat...I scoured a load of all-beef hot dogs, close to their expiration date, out of one of the groceries. 99 cents a packet, and I bought four packets. Froze them, eat them two at a time. Nuked with a slice of cheddar cheese over them, put them in a whole-wheat taco shell, roll them up...and that's a meal for me.

    No, I'm looking forward to the next Five Guys I have, which will probably be sometime this winter. IF I get my weight down to target.
    I have cut way back on animal fats, tt. But...when I do get a fix...I go out of my way to make it the best I can source.
    Good journey, Rickity!

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    Quote Originally Posted by Northern Rivers View Post
    Swap your fats, around. Get 95/5cl instead of 80/20cl...and...knead in triple bree, minced garlic and a little crushed red pepper flakes. Make it early in the day so it sits at least 6 hours in the fridge. Sourdough bread is the best with it...and...okay...a Heineken or three.

    BTW: https://www.fpe.net.au/chemical-lean-measurements/
    I was talking about a classic hamburger. If I do something different it would be half ground lamb and half ground chuck and served on a ciabatta bun. I love sourdough, but the only real sourdough is from San Francisco, the local stuff just does not taste the same.

    Now, I do order about a 6 months supply of Sour Dough from Boudin Bakery (Home - Boudin Bakery), and it is delicious! But, I am not going to suggest that others do the same just for making hamburgers, hehe.

    Also, for the most part chemical lean values are not used in American groceries, so...

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    Blue cheese crumbles
    Yep, I'd wrap that in bacon! KEEP AMERICA GREAT, TRUMP 2020
    Report illegal aliens, call ICE @ 1-866-DHS-2ICE (347-2423)






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    Quote Originally Posted by Kris P Bacon View Post
    Blue cheese crumbles
    Mm yummy. With little bits of bacon.

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    Quote Originally Posted by Kris P Bacon View Post
    Blue cheese crumbles
    I bet that would be awesome if you like blue cheese, but I can not choke it down. To me, blue cheese is one of the nastiest things ever created.

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    Quote Originally Posted by Retiredat50 View Post
    I bet that would be awesome if you like blue cheese, but I can not choke it down. To me, blue cheese is one of the nastiest things ever created.
    Don't buy cheap blue. A nice Danish blue is great...with a nice shiraz.
    Good journey, Rickity!

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    Quote Originally Posted by Jen View Post
    Sometimes a little Montreal Hamburger seasoning to the surface. Sometimes only salt and pepper. Nothing inside. I want to taste the burger.
    I love the Montreal seasonings! I use it quite often. My wife uses her Adobo.



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    HawkTheSlayer (09-03-2019),Jen (09-03-2019)

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    For most of my life, a burger wasn't a burger unless it had ketchup, mustard and an onion slice on it.

    These days I really enjoy a burger with mayo, tomato, lettuce and a slice of raw onion. I enjoy the garden vegetable part of it as much as the burger.



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    darroll (09-03-2019),Jen (09-03-2019),Kris P Bacon (09-03-2019),Physics Hunter (09-03-2019),Retiredat50 (09-03-2019)

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