Hamburger - fluff time (page 2)

larc

Hey Bendrr, WOW, another Fuddrucker fan. My first fine friendly fantastic find of Fuddruckers was in Flint, Michigan, a backwater city if I ever saw one. Now, our progressive city of Dayton, Ohio has one. I thought I had died and went to heaven. Every city on the planet should have at least one Fuddruckers. (I think it would be God's will.)

plmkrzy

I like the taste of ground beef as long as I cook it myself. I have to make sure I get ALL or as much greese off as poss. After I cook it I wash it. Yep I wash it. No soap, just a warm water bath.

Then back in the skillet just to heat it up then I add diced green onions finely chopped celantro, a "LITTLE" shredded jack cheese and long horn med chedder, diced tomatoes, salt and pepper. Then roll it up in a tortilla and eat it. Plain and simple. No sauce.

LuckyLucy

Mediumwell cheeseburgar with swiss cheese bacon lettuce tomatoe,onion pickles and mustard!!!

Beck_Melbourne

Okay, translation please.

NZ - Hamburger = two buns with a mince pattie, lettuce, beetroot, tomatoe, etc. Isn't that what a hamburger is???

Oztralia - Hamburger = mince pattie or rissole

So I'm confused about your question - do you mean what kind of meat in your hamburger?

Or do you mean what kind of ingredients in your meat?

*throws hands up in the air*

To me, a hamburger is a lovely minced beef pattie placed inside two toasted buns with salad, or coleslaw, dressing, tomatoe sauce NOT ketchup, and onions.

What a lot of fuss I make over a burger.

~Beck~

outnfree

LOL @ Lilacs who already broke the rules! (I will, too! )

I have a similar recipe, Lilacs -- Thoroughly cook 1 lb. ground round, pepper and garlic powder to taste, add 1 can of cream of mushroom soup, 1/2 can milk, 1/4 can sherry, and some soy sauce to taste (a couple of 'squirts' - don't ask me what that is in teaspoons!). Serve over short grain rice with a nice mixed green salad, tossed with oil & balsamic vinegar. EASY, easy, easy on a busy week night! And CHEAP!!!

But my very favorite way to use ground beef is in pasta sauce. I used to make my red sauce from scratch, but my husband actually prefers Ragu's Sundried Tomato and Basil (I think that's the one) -- go figure! I add 1/4 parmesan cheese to the sauce, along with garlic powder. If we are tired of angel hair pasta, we make medium shells and mix 6-cheese Italian grated cheese in it.

outnfree

dsgal

We barbecue burgers outside on the grill in the summer.A lot of people tell me they have never eaten barbecued hamburgers but they are good and don't really need any condiments either.

larc

Beck, minced in your parlance as I understand it, means finely chopped. In the States, we are too impatient to take the time to do that. We put our meat through a machine that, how should I say, grinds it up. We have three grades, hamburger made from scraps with lots of fat in it, ground chuck, ground from a roast, and ground sirloin steak. Now how does it get ground it up? The meat is feed into an opening, goes down a cork screw shaped device and is faced with cutting blades and is extruded through openings. (If anyone can explain ground meat better than I, or add a detail, please do so.)

outnfree

Beck -

As you can see from my post -- the terms "ground beef" and "hamburger" are often used interchangeably here in the states. Ground beef could be ground chuck, ground round, or ground sirloin (in ascending order of leanness).

Larc -

NOW I know why you stayed on Miller Road -- wasn't there a Fuddruckers right next door to your hotel? LOL

larc

Beck, I think part of the problem is the use of the word, hamburger. If you go into a restaurant, you say, I want a hamburger. If you go into a grocery store, you say, I want a pound of hamburger. Two different meanings of the same word. Outnfree, yes indeed, Fuddruckers was very close by to my lodgings.

WildHorses

Out.............ooops! I missed that part. LOL Am I forgiven?

Hamburger - fluff time

Share this