I like a mixture of ketchup and mayo on a burger. I like that better than
thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
sauce.

My burgers are pretty small.

I usually only use tomatoes on very large burgers.


W. Pooh (AKA Winnie P.)

On Aug 28, 3:33*pm, "Christopher M." > wrote:
> I like a mixture of ketchup and mayo on a burger. I like that better than
> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> sauce.
>
> My burgers are pretty small.
>
> I usually only use tomatoes on very large burgers.
>
> W. Pooh (AKA Winnie P.)

Ah...yet another day in the life of the Poo....

"Christopher M." > wrote in message
...
>I like a mixture of ketchup and mayo on a burger. I like that better than
>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>sauce.
>
> My burgers are pretty small.
>
> I usually only use tomatoes on very large burgers.

I don't like sauce on my burgers. I do like onion, either raw or
caramelized, tomato and lettuce.

On 8/28/12 6:31 PM, Christopher M. wrote:
> I like a mixture of ketchup and mayo on a burger. I like that better than
> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> sauce.

IMO, if you make a decent burger, you don't need anything but perhaps
salt and pepper.

Of course, that requires freshly grinding your own meat.

-- Larry

Julie Bove > wrote:

>"Christopher M." > wrote in message

...

>>I like a mixture of ketchup and mayo on a burger. I like that better than
>>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>>sauce.

>> My burgers are pretty small.

>> I usually only use tomatoes on very large burgers.

>I don't like sauce on my burgers. I do like onion, either raw or
>caramelized, tomato and lettuce.

Lately I just do a minimalist burger: wild arugula, EVOO, burger, bun.
If it's flavorful grass-fed beef nothing else is needed, and any
like mustard/ketchup/hot sauce would subtract from it.

If I want something fancier, a blue cheese burger is my first choice.

Steve
>

pltrgyst > wrote:

>IMO, if you make a decent burger, you don't need anything but perhaps
>salt and pepper.
>
>Of course, that requires freshly grinding your own meat.

I've never owned a meat grinder; how important is it that is be
ground at home as opposed to the same day at the butcher's?


Steve

"Andy" > wrote in message ...
> "Christopher M." > wrote:
>
>> I like a mixture of ketchup and mayo on a burger. I like that better
>> than thousand island. Sometimes I add onion, garlic, paprika, relish,
>> and hot sauce.
>>
>> My burgers are pretty small.
>>
>> I usually only use tomatoes on very large burgers.
>
>
>
> My burgers always get Dijon mustard and either guac or pesto. Ketchup once
> in a while. I mayo'd one burger and it was bland, no zing. Since my
> burgers
> are breakfast, I only garlic and onion powder them if I don't have to run
> errands. I once got hit by powerful garlic breath from a Home Depot
> employee. I actually stepped back!
>
> When I had free-range buffalo I didn't put anything on them, not even
> cheese. The delicious meat flavor stood alone. Cooked to bloody rare.
>
> Andy

I heard that buffalo burgers are notoriously lean.


W. Pooh (AKA Winnie P.)

"Julie Bove" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>>I like a mixture of ketchup and mayo on a burger. I like that better than
>>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>>sauce.
>>
>> My burgers are pretty small.
>>
>> I usually only use tomatoes on very large burgers.
>
> I don't like sauce on my burgers. I do like onion, either raw or
> caramelized, tomato and lettuce.

I love onion, but I always forget to buy it.

Maybe I'll get some vidalia-onion steak sauce, or some frozen chopped
onions.


W. Pooh (AKA Winnie P.)

"pltrgyst" > wrote in message
...
> On 8/28/12 6:31 PM, Christopher M. wrote:
>> I like a mixture of ketchup and mayo on a burger. I like that better than
>> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>> sauce.
>
> IMO, if you make a decent burger, you don't need anything but perhaps salt
> and pepper.
>
> Of course, that requires freshly grinding your own meat.
>
> -- Larry

I like the Montreal Steak seasoning. Maybe I'll try that. Thanks.


W. Pooh (AKA Winnie P.)

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>"Christopher M." > wrote in message
>
...
>
>>>I like a mixture of ketchup and mayo on a burger. I like that better than
>>>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>>>sauce.
>
>>> My burgers are pretty small.
>
>>> I usually only use tomatoes on very large burgers.
>
>>I don't like sauce on my burgers. I do like onion, either raw or
>>caramelized, tomato and lettuce.
>
> Lately I just do a minimalist burger: wild arugula, EVOO, burger, bun.
> If it's flavorful grass-fed beef nothing else is needed, and any
> like mustard/ketchup/hot sauce would subtract from it.
>
> If I want something fancier, a blue cheese burger is my first choice.

Grass-fed beef sounds delicious. But you do use salt though, right?


W. Pooh (AKA Winnie P.)

Christopher M. > wrote:

>
>"Steve Pope" > wrote in message
...
>> Julie Bove > wrote:
>>
>>>"Christopher M." > wrote in message
>>
...
>>
>>>>I like a mixture of ketchup and mayo on a burger. I like that better than
>>>>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>>>>sauce.
>>
>>>> My burgers are pretty small.
>>
>>>> I usually only use tomatoes on very large burgers.
>>
>>>I don't like sauce on my burgers. I do like onion, either raw or
>>>caramelized, tomato and lettuce.
>>
>> Lately I just do a minimalist burger: wild arugula, EVOO, burger, bun.
>> If it's flavorful grass-fed beef nothing else is needed, and any
>> like mustard/ketchup/hot sauce would subtract from it.
>>
>> If I want something fancier, a blue cheese burger is my first choice.
>
>Grass-fed beef sounds delicious. But you do use salt though, right?

Yes, I use salt and black pepper in addition to the ground beef,
arugula, olive oil and bun. So, six ingredients, not four.

Steve

"Christopher M." > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>
>> "Christopher M." > wrote in message
>> ...
>>>I like a mixture of ketchup and mayo on a burger. I like that better than
>>>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>>>sauce.
>>>
>>> My burgers are pretty small.
>>>
>>> I usually only use tomatoes on very large burgers.
>>
>> I don't like sauce on my burgers. I do like onion, either raw or
>> caramelized, tomato and lettuce.
>
> I love onion, but I always forget to buy it.
>
> Maybe I'll get some vidalia-onion steak sauce, or some frozen chopped
> onions.

I put onions in everything. I always have them around.

No 'sauces' please as in ketchup or steak sauce and no olive oil
either. But I will take a smear of mayo please along with a slice of
onion.

On Tue, 28 Aug 2012 21:55:07 -0400, pltrgyst >
wrote:

> IMO, if you make a decent burger, you don't need anything but perhaps
> salt and pepper.

Forget the s&p, I want mustard.
>
> Of course, that requires freshly grinding your own meat.

No it doesn't. All it requires is that you don't buy mystery meat
that arrives at the grocery store in chubs.

--
Food is an important part of a balanced diet.

On Tue, 28 Aug 2012 23:10:22 -0400, "Christopher M."
> wrote:

> I heard that buffalo burgers are notoriously lean.
>
They are... tasteless!

--
Food is an important part of a balanced diet.

On 8/28/2012 5:31 PM, Christopher M. wrote:
> I like a mixture of ketchup and mayo on a burger. I like that better than
> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> sauce.


Mustard, lettuce, tomatoes, pickles, onions.

Becca

On 8/29/2012 8:44 AM, Ema Nymton wrote:
> On 8/28/2012 5:31 PM, Christopher M. wrote:
>> I like a mixture of ketchup and mayo on a burger. I like that better than
>> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>> sauce.
>
>
> Mustard, lettuce, tomatoes, pickles, onions.
>
> Becca
>

You misspelled "ketchup" but got the lettuce, tomatoes, pickles and
onions correct.<vbg>

George L

In article >,
"Christopher M." > wrote:

> I like a mixture of ketchup and mayo on a burger. I like that better than
> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> sauce.
>
> My burgers are pretty small.
>
> I usually only use tomatoes on very large burgers.
>

Fresh ground beef. No salt or pepper. A good char over the searing
burner before finishing over lower heat. Lettuce and tomato and a
toasted bun.

"Steve Pope" > wrote in message
...
> Christopher M. > wrote:
>
>>
>>"Steve Pope" > wrote in message
...
>>> Julie Bove > wrote:
>>>
>>>>"Christopher M." > wrote in message
>>>
...
>>>
>>>>>I like a mixture of ketchup and mayo on a burger. I like that better
>>>>>than
>>>>>thousand island. Sometimes I add onion, garlic, paprika, relish, and
>>>>>hot
>>>>>sauce.
>>>
>>>>> My burgers are pretty small.
>>>
>>>>> I usually only use tomatoes on very large burgers.
>>>
>>>>I don't like sauce on my burgers. I do like onion, either raw or
>>>>caramelized, tomato and lettuce.
>>>
>>> Lately I just do a minimalist burger: wild arugula, EVOO, burger, bun.
>>> If it's flavorful grass-fed beef nothing else is needed, and any
>>> like mustard/ketchup/hot sauce would subtract from it.
>>>
>>> If I want something fancier, a blue cheese burger is my first choice.
>>
>>Grass-fed beef sounds delicious. But you do use salt though, right?
>
> Yes, I use salt and black pepper in addition to the ground beef,
> arugula, olive oil and bun. So, six ingredients, not four.
>
> Steve

I bet that's pretty peppery with both the arugula and the pepper.


W. Pooh (AKA Winnie IP.)

"Julie Bove" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Christopher M." > wrote in message
>>> ...
>>>>I like a mixture of ketchup and mayo on a burger. I like that better
>>>>than thousand island. Sometimes I add onion, garlic, paprika, relish,
>>>>and hot sauce.
>>>>
>>>> My burgers are pretty small.
>>>>
>>>> I usually only use tomatoes on very large burgers.
>>>
>>> I don't like sauce on my burgers. I do like onion, either raw or
>>> caramelized, tomato and lettuce.
>>
>> I love onion, but I always forget to buy it.
>>
>> Maybe I'll get some vidalia-onion steak sauce, or some frozen chopped
>> onions.
>
> I put onions in everything. I always have them around.

Sadly I live with an onion-phobiac.


W. Pooh (AKA Winnie P.)

On Aug 28, 8:14*pm, "Christopher M." > wrote:
> "Andy" > wrote in ...
> > "Christopher M." > wrote:
>
> >> I like a mixture of ketchup and mayo on a burger. I like that better
> >> than thousand island. Sometimes I add onion, garlic, paprika, relish,
> >> and hot sauce.
>
> >> My burgers are pretty small.
>
> >> I usually only use tomatoes on very large burgers.
>
> > My burgers always get Dijon mustard and either guac or pesto. Ketchup once
> > in a while. I mayo'd one burger and it was bland, no zing. Since my
> > burgers
> > are breakfast, I only garlic and onion powder them if I don't have to run
> > errands. I once got hit by powerful garlic breath from a Home Depot
> > employee. I actually stepped back!
>
> > When I had free-range buffalo I didn't put anything on them, not even
> > cheese. The delicious meat flavor stood alone. Cooked to bloody rare.
>
> > Andy
>
> I heard that buffalo burgers are notoriously lean.
>
> W. Pooh (AKA Winnie P.)

You hear a lot of things, huh? Like all those voices in your head....

On Aug 28, 8:43*pm, "Julie Bove" > wrote:
> "Christopher M." > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > "Julie Bove" > wrote in message
> ...
>
> >> "Christopher M." > wrote in message
> ...
> >>>I like a mixture of ketchup and mayo on a burger. I like that better than
> >>>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> >>>sauce.
>
> >>> My burgers are pretty small.
>
> >>> I usually only use tomatoes on very large burgers.
>
> >> I don't like sauce on my burgers. *I do like onion, either raw or
> >> caramelized, tomato and lettuce.
>
> > I love onion, but I always forget to buy it.
>
> > Maybe I'll get some vidalia-onion steak sauce, or some frozen chopped
> > onions.
>
> I put onions in everything. *I always have them around.

In cereal?

On 2012-08-29 03:12:16 +0000, Christopher M. said:

>> I don't like sauce on my burgers. I do like onion, either raw or
>> caramelized, tomato and lettuce.
>
> I love onion, but I always forget to buy it.
>
> Maybe I'll get some vidalia-onion steak sauce, or some frozen chopped onions.

Then there are pickled onions which are always at the ready.

On Wed, 29 Aug 2012 08:44:44 -0500, Ema Nymton >
wrote:

> On 8/28/2012 5:31 PM, Christopher M. wrote:
> > I like a mixture of ketchup and mayo on a burger. I like that better than
> > thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> > sauce.
>
>
> Mustard, lettuce, tomatoes, pickles, onions.
>
Check! Put the pickles on the side for me. I eat them, but not on
the burger.

--
Food is an important part of a balanced diet.

On 2012-08-29 04:09:47 +0000, sf said:

> On Tue, 28 Aug 2012 21:55:07 -0400, pltrgyst >
> wrote:
>
>> IMO, if you make a decent burger, you don't need anything but perhaps
>> salt and pepper.
>
> Forget the s&p, I want mustard.
>>
>> Of course, that requires freshly grinding your own meat.
>
> No it doesn't. All it requires is that you don't buy mystery meat
> that arrives at the grocery store in chubs.

The process of finding quality in ground meats has, for all intents and
purposes, put me off buying ground meat. We have a local chain
"Wholesome Choice" which is middle-eastern/Arab store with lots of
specialty foods. A very large store.

They have a considerable butcher section with 4-5 people working the
counter. No pork, all halal. I get their ground beef, lamb and
chicken there. But it's a long drive.

On 2012-08-29 15:29:14 +0000, Andy said:

> George Leppla > wrote:
>
>> You misspelled "ketchup" but got the lettuce, tomatoes, pickles and
>> onions correct.<vbg>
>>
>
>
> George L.,
>
> There's a famous local burger joint "Charlie's" in Springfield, PA. It's
> run out of a psychedelic Winnebago. Has been selling greasy burgers for
> over 50 year.
>
> It maybe sits 10 customers, with the kitchen occupying the rest of the
> open space. No waitstaff. You just tell the cook, how many and toppings.
>
> When I got his attention I said "I'll have two cheeseburgers with onion,
> tomato and ketchup."
>
> He looked at me in disbelief and asked loudly "YOU WANT TOMATO and
> KETCHUP?!?"
>
> I sheepishly said "No ketchup!!!"
>
> Shaking his head, he went about making my order.
>
> I was so embarrassed, I never returned after making such a bad first
> impression!
>
> "Hey, you're the idiot who wanted a tomato and ketchup cheeseburger, 15
> years ago!!!"
>
> I fear it could happen! LOL!!!

Don't worry, he's forgotten over the last 700 thousand burgers and 20
thousand confused orders. But I miss the faux pas, really: It's a rare
ketchup that tastes like tomatoes to me. I've heard of people eating
burgers much more oddly than that.

In fact that's the way a lot of burgers comes stock, kethup AND mustard
(a taboo for me), with tomato and lettuce.

I use to love whata-a-burger when living in the South, because they
chopped their lettuce and you could get a LOT of it on a burger. It's
the only time I've A) Eaten a burger exclusively with mayo and B)
Always ate a jalapeno with it and C) always had chopped lettuce. Damn
I loved those things.

"Andy" > wrote in message ...
> sf > wrote:
>
>> On Tue, 28 Aug 2012 23:10:22 -0400, "Christopher M."
>> > wrote:
>>
>>> I heard that buffalo burgers are notoriously lean.
>>>
>> They are... tasteless!
>
>
>
> Ad,
>
> They are very lean which is why I only cook to rare. Medium or well done
> will be tough!
>
> About tasteless... you're half right. Grain fed buffalo tastes no better
> than ground chuck. Free-range, hormone and antibiotic free buffalo has
> great flavor!
>
> My local free-range buffalo supply dried up a few years ago and is now
> usually available from the farms that sell to the public via online
> websites. Prices with overnight cold shipping cost makes it a high dollar
> "habit."

Wegmans has ground buffalo.

On 2012-08-28 23:38:47 +0000, Andy said:

> My burgers always get Dijon mustard and either guac or pesto.

If I have two pieces of bread with something between them, Dijon is there.

On 8/28/12 10:51 PM, Steve Pope wrote:> pltrgyst >
wrote:
>
>> IMO, if you make a decent burger, you don't need anything but perhaps
>> salt and pepper.
>>
>> Of course, that requires freshly grinding your own meat.
>
> I've never owned a meat grinder; how important is it that is be
> ground at home as opposed to the same day at the butcher's?

If you trust your butcher, and the product stays cold enough for safety
while you're bringing it home, not very.

For burgers, you don't really need a grinder -- a food processor will do
the job.

-- Larry

On 8/29/12 12:09 AM, sf wrote:

>> Of course, that requires freshly grinding your own meat.
>
> No it doesn't. All it requires is that you don't buy mystery meat
> that arrives at the grocery store in chubs.

That and a lot of trust in your butcher.

-- Larry

atec77 <"atec77 > wrote:

>> pltrgyst > wrote:

>>> IMO, if you make a decent burger, you don't need anything but perhaps
>>> salt and pepper.

>>> Of course, that requires freshly grinding your own meat.
>>
>> I've never owned a meat grinder; how important is it that is be
>> ground at home as opposed to the same day at the butcher's?

>It's not at all if the butcher grinds daily and the meat is quality

Thanks. I have two such butchers near me, one a mile in one direction,
the other one mile in the other direction.

Steve

Ema Nymton > wrote:

>On 8/28/2012 5:31 PM, Christopher M. wrote:

>> I like a mixture of ketchup and mayo on a burger. I like that better than
>> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>> sauce.

>Mustard, lettuce, tomatoes, pickles, onions.
>
>Becca

It took me decades to finally conclude that mustard, even very
good mustard, absolutely ruins a good hamburger.

I still like it on pastrami or corned beef; but with other types of
cured meats, I also leave it off these days.

Steve

On 8/29/12 2:52 PM, Sqwertz wrote:

> Home ground meat is highly overrated. The store ground meat here is a
> mixture of USDA Select, Choice, and Prime steaks and roasts that were
> on display for less than 24 hours and didn't sell. Now they're ground
> up and displayed for another 24 hours at 1/3rd the price, at which
> time if they still don't sell it all gets frozen and gets picked up by
> the local food bank.

Ah, poison the poor people, instead of the customers. Sound business
theory! 8

What store is that, that treats prime beef that way? It sounds highly
unusual.

Unless you're using the term "roasts" very broadly, that blend of meat
would make a lousy burger.

One of the main benefits of grinding your own is being able to control
the approximate fat content, to insure a nice, juicy burger.

(And "select" is meaningless -- basically, it means "neither choice nor
prime.")

-- Larry

"gtr" > wrote in message news:2012082910045855400-xxx@yyyzzz...
> On 2012-08-29 03:12:16 +0000, Christopher M. said:
>
>>> I don't like sauce on my burgers. I do like onion, either raw or
>>> caramelized, tomato and lettuce.
>>
>> I love onion, but I always forget to buy it.
>>
>> Maybe I'll get some vidalia-onion steak sauce, or some frozen chopped
>> onions.
>
> Then there are pickled onions which are always at the ready.

I love those pearl onions.


W. Pooh (AKA Winnie P.)

"Christopher M." wrote:
>
> "Julie Bove" > wrote in message
> ...
> >
> > "Christopher M." > wrote in message
> > ...
> >>I like a mixture of ketchup and mayo on a burger. I like that better than
> >>thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
> >>sauce.
> >>
> >> My burgers are pretty small.
> >>
> >> I usually only use tomatoes on very large burgers.
> >
> > I don't like sauce on my burgers. I do like onion, either raw or
> > caramelized, tomato and lettuce.
>
> I love onion, but I always forget to buy it.

I love onion too and that's one thing that I always keep on hand and never
forget to buy. That's one staple that should always be fresh too, not
frozen, powdered or whatever.

As far as what to put on hamburgers. Interesting that nobody has said the
old favorite, "with the works." That's me.

My ultimate home/diner burger is some good beef (ground sirloin is
good)cooked with a bit of worchestershire sauce. After flipping it, add thin
slice of cheese and toss some sliced onions into the pan on the sides.

Take a nice soft bun....a good one, not a cheap one then add:
- thick slather of mayo to the bottom side of bun
- add the semi cooked onions
- add your thick burger
- one nice slice of homegrown tomato
- add some S&P
- iceburg lettuce
- squirt on some mustard
- squirt on some ketchup
- top with the other half of the bun

Thinly sliced pickles are good too or put some wedges on the plate.
Nice salty potato chips are good with this (Lay's Classic)
Or some good salty boardwalk fries

That's just me and it works so well here. :-D

G.

atec77 wrote:
> Steve Pope wrote:
>> pltrgyst > wrote:
>
>>> IMO, if you make a decent burger, you don't need anything but perhaps
>>> salt and pepper.
>
>>> Of course, that requires freshly grinding your own meat.
>
>> I've never owned a meat grinder; how important is it that is be
>> ground at home as opposed to the same day at the butcher's?
>
> It's not at all if the butcher grinds daily and the meat is quality

In a recent episode of America's Test Kitchen they fed burgers to their
audience. One was made from store ground beef. One was made form
kitchen ground beef. Almost everyone could tell the difference and
prefered the kitchen ground beef. My takeaway wasn't kitchen versus
store. My takeaway was ground today versus ground on previous days.

pltrgyst wrote:

> (And "select" is meaningless -- basically, it means "neither choice nor
> prime.")

It's not "meaningless". It's inferior to the other grades. Duh.

Steve Pope wrote:
>
> It took me decades to finally conclude that mustard, even very
> good mustard, absolutely ruins a good hamburger.

A few more decades and you might retract that statement.

G.

"Julie Bove" > wrote:
> "Christopher M." > wrote in message
> ...
>> I like a mixture of ketchup and mayo on a burger. I like that better than
>> thousand island. Sometimes I add onion, garlic, paprika, relish, and hot
>> sauce.
>>
>> My burgers are pretty small.
>>
>> I usually only use tomatoes on very large burgers.
>
> I don't like sauce on my burgers. I do like onion, either raw or
> caramelized, tomato and lettuce.

I don't use sauce, because I don't see the need. Sauce of mayo, ketchup,
mustard, in any combination. Perhaps a mushroom sauce. That's not often an
option.

Greg

"Ad" > wrote in message
...
> On Wed, 29 Aug 2012 20:16:33 -0500, Sqwertz >
> wrote:
>
>>On Wed, 29 Aug 2012 20:27:55 +0000 (UTC), Doug Freyburger wrote:
>>
>>> In a recent episode of America's Test Kitchen they fed burgers to their
>>> audience. One was made from store ground beef. One was made form
>>> kitchen ground beef. Almost everyone could tell the difference and
>>> prefered the kitchen ground beef.
>>
>>Americas Test Kitchen doesn't have an audience. At least not a live
>>one in the studio itself.
>
> But they have a tasting panel.

Yes they do.