On Wed, 15 Sep 2004 21:26:17 -0400, Steve Calvin
> wrote:

>
>
>Interesting post. How much do they charge for one up there?

If my memory serves me right the regular Burgher is around 3.00
Canadian (2.35 US appx) and the Big Harv I think is 4.00 Can.
>
>The "recipe" sounded good until I got to the "well done" part you lost
>me. I'll go medium but not well but to each their own.

I hear you. When I cook a rack shoulder or leg of Lamb, A Beef
Tenderloin Roast, or Beef Tenderloin Steaks, Rib Eye Steaks, Prime Rib
Roast.......I cook it as rare as possible......The meat is right there
in front of you and nobody has messed with it.....at least in terms of
what you see.....but Hamburgher? .....is basically ground meat that
can contain all kinds of stuff...... Who knows what is in that
assortment of meats that make up a hamburgher pattie? I am leary for
health reasons to eat Burghers rare or medium......Do you eat your
burghers rare and medium ?

Even if Loblaws, Presidents Choice Prime Rib Burghers taste somewhat
like Prime Rib.....and they are delicious......tasting good and being
delicious with ground meat can be achieved in a lot of ways that might
not always include elements that are healthy when undercooked......I
think....That's why I suggested cook the Burgher well done ......just
to be safe....

TJ