On Aug 10, 8:37*am, Andy > wrote:
> Michael "Dog3" said...
>
> > Now and then I'll make a pocket in the center
> > of the patty and put in a chunk of blue cheese.
>
> I do that occasionally, before forming, I'll stab the wad with my thumb,
> add my taste of Cholula hot sauce and then form into a burger. I used to
> drown it while cooking in Worcheshire sauce until gout.
>
> I don't see much sense in not doctoring up hamburger meat. After all when
> it's off the grill (stove, whatever) it's going to get dressed with
> pickles, lettuce, tomato, etc., etc.
>
> I don't see the harm in helping out what is now more than ever, flavorless
> ground beef?
>
> Now ground buffalo I leave alone. I don't even dress it after cooking. It's
> flavor is just fine on it's own.

Then why can't you understand that many feel the same way about not
adulterating ground beef?

Beef and bison are not that different from each other. Nowhere near
as different as chicken is from turkey.
>
> Imho,
>
> Andy

--Bryan