On Monday, August 27, 2012 10:19:00 AM UTC-6, Sqwertz wrote:
> On Mon, 27 Aug 2012 08:12:18 -0800, Mark Thorson wrote:
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>
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> > Sqwertz wrote:
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> >>
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> >> On Mon, 27 Aug 2012 00:28:20 +0000 (UTC), Steve Pope wrote:
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> >>
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> >>> I often use olive oil and ground beef in such a way that some
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> >>> beef fat is removed and some olive oil added. It's a little
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> >>> difficult to estimate how much beef fat is gotten rid of, sometimes.
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> >>>
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> >>> When making hamburgers, I always stir some olive oil in before
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> >>> forming into patties. Then fay them in olive oil, if I'm
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> >>> making them stovetop.
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> >>
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> >> My infamous hamburgers are always fried/grilled with a coating of
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> >> olive oil to reduce carcinogens from the high heat, but I never mix
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> >> anything into my burgers as you shouldn't overwork them (unless you
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> >> want a QP w/Cheese).
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> >
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> > I don't see how a coating of olive oil
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> > will reduce carcinogens.
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>
>
> Get some glasses, then.
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>
>
> -sw

Why would one need to coat ANY burger with olive oil? Olive oil will burn
before beef fat will and contributes NOTHING to the flavor or texture.
I would rather use butter if one needs to add anything...at least it has
flavor.