Doug Weller wrote:
> On Sun, 18 Sep 2005 22:23:14 -0500, in rec.food.cooking, Damsel in dis
> Dress wrote:
>
> >Wayne Boatwright > said:
> >
> >> Nice meatloaf you've got there! The best burgers I consistently make are
> >> 100% meat with no additions. I use 80% lean and hand form the patties.
> >
> >(I'm just attaching my comments to your post because it's the last one on
> >my list - nothing negative about what you said at all)
> >
> >Doesn't anyone put chopped onions in their burgers? My dad used to make
> >them that way, then grilled them over charcoal. I never cooked them that
> >way myself until this (fading) summer. Damn! Those things are good! So
> >much better than plain ol' meat.
>
> I haven't made burgers much recently, but when I did I usually added
> chopped onions.

Better with a fresh cut paper thin slice of raw onion on top of a
cooked burger... chopped onions inside remain pretty much raw anyways
but those bits fercockt up the taste of the meat... I suppose yoose use
mystery meat and I can appreciate not wanting to taste that.

Sheldon