How do you make yours? Carol In WI

Carol the TROLL In WI wrote:
> How do you make yours?

>From the cheapest, past the sell-by date stupidmarket mystery meat I
can find, fried until dead, then drowned in ketchup to smother the
smell of shit... don't yoose all?

Sheldon

Carol in WI wrote about hamburgers:

> How do you make yours? Carol In WI

Pretty much the opposite way that Sheldon says he makes his. Select a chuck
roast with a decent amount of fat. Grind it, add whatever seasonings I feel
like adding before shaping into patties (1), shape it, add whatever
post-shaping seasonings I want to add (2), and cook the patties however I
want to cook them (3). Put onto a bun (4) and add condiments (5).

(1) The pre-shaping seasonings are usually just salt and pepper, but I've
also used onion powder, chili powder, or curry powder. I've put ricotta
cheese or red miso in at this point also. I should mention as an aside,
that you can make burgers from uncooked meatloaf, but that's a whole
different topic.

(2) Handle the meat as little as possible in shaping into patties. Don't
squash it into patties, just lightly shape it. The post-shaping seasonings
can include Parmesan cheese, more black pepper, or anything else which will
either be enhanced by the direct heat which it will encounter or which will
at least not be adversely affected by that heat: For example, any kind of
herb would be a mistake to put on the outside of a burger, because the herb
would burn.

(3) I'm not a purist when it comes to cooking method. Grilling, broiling,
and pan-frying (especially in butter) are all acceptable to me, as long as
there's adequate heat to brown the meat. I don't care for burgers cooked
over low heat, although I read a restaurant review which favorably commented
on a steamed burger -- ugh!

(4) I like to use Kaiser rolls, but most any good roll will do. I've even
used toasted pita bread with good results. Toasting the bun is definitely
worth the effort.

(5) Tremendously mood-dependent. I like the Burger King Whopper combination
of onion, lettuce, tomato, and mayo. But I also like steak sauce, or
barbecue sauce (gotta have pickles on this one), or chili, or chutney, or
olives (especially with lemon juice), or...well, you get the idea.

Bob

Carol In WI wrote:
> How do you make yours? Carol In WI
>
>
I am a fan of adding various amounts ("by feel") of the following to
ground meat before forming patties:

Crushed garlic, prepared horseradish, Worcestershire sauce, black
pepper, Old Bay Seasoning, and hot pepper sauce.

Tastes vary, so juggle the amounts as you see fit. This combo gets a
little heat/bite and a little extra flavor into the meat...let it
marinate together for at least 1/2 hour before cooking.

Other times I am just a purist...plain raw meat waved over an open flame
so it still moos as you bite in.

Dave

Dave Felice wrote:

>
> I am a fan of adding various amounts ("by feel") of the following to
> ground meat before forming patties:

Same here. I don't often get exactly the same amount of meat. Sometimes I
make them for two of us and sometimes for 10 or more.

> Crushed garlic, prepared horseradish, Worcestershire sauce, black
> pepper, Old Bay Seasoning, and hot pepper sauce.

I beat an egg and add some salt. pepper, a bit of garlic powder, a dash of
Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it all
together and mix it into the meat along with some bread crumbs. Sometimes I
add a little ground pork with the ground beef.

I make them thin enough to cook the insides without charring the outsides.
Sometimes I make them a little thicker and poke a whole in the middle to
insert a piece of blue cheese.

Condiments are important. I like sliced onion or fried onions, mustard,
relish, a slice of nice fresh tomato. Dill pickles in the side.
And to drink.... beer.

Dave Smith wrote:
> Dave Felice wrote:
>
>
>>I am a fan of adding various amounts ("by feel") of the following to
>>ground meat before forming patties:
>
>
> Same here. I don't often get exactly the same amount of meat. Sometimes I
> make them for two of us and sometimes for 10 or more.
>
>
>>Crushed garlic, prepared horseradish, Worcestershire sauce, black
>>pepper, Old Bay Seasoning, and hot pepper sauce.
>
>
> I beat an egg and add some salt. pepper, a bit of garlic powder, a dash of
> Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it all
> together and mix it into the meat along with some bread crumbs. Sometimes I
> add a little ground pork with the ground beef.
>
> I make them thin enough to cook the insides without charring the outsides.
> Sometimes I make them a little thicker and poke a whole in the middle to
> insert a piece of blue cheese.
>
> Condiments are important. I like sliced onion or fried onions, mustard,
> relish, a slice of nice fresh tomato. Dill pickles in the side.
> And to drink.... beer.
>
>
>
I like mine with lettuce and tomato,
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
Well, good God Almighty, which way do I steer

Sorry...couldn't resist...I like the blue cheese insert idea...I'll have
to try that.

My favorite is 4 oz. of crumbled blue cheese to a pound of hamburger (the
good stuff), 2 or 3 chopped green onions, and a good squirt of
Worcestershire sauce.

Grill (with real charcoal) and served on a toasted bun with tomatoes,
lettuce and onion.

Yum!

"Dave Felice" > wrote in message
. com...
> Dave Smith wrote:
>> Dave Felice wrote:
>>
>>
>>>I am a fan of adding various amounts ("by feel") of the following to
>>>ground meat before forming patties:
>>
>>
>> Same here. I don't often get exactly the same amount of meat. Sometimes I
>> make them for two of us and sometimes for 10 or more.
>>
>>
>>>Crushed garlic, prepared horseradish, Worcestershire sauce, black
>>>pepper, Old Bay Seasoning, and hot pepper sauce.
>>
>>
>> I beat an egg and add some salt. pepper, a bit of garlic powder, a dash
>> of
>> Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it
>> all
>> together and mix it into the meat along with some bread crumbs. Sometimes
>> I
>> add a little ground pork with the ground beef.
>>
>> I make them thin enough to cook the insides without charring the
>> outsides.
>> Sometimes I make them a little thicker and poke a whole in the middle to
>> insert a piece of blue cheese.
>>
>> Condiments are important. I like sliced onion or fried onions, mustard,
>> relish, a slice of nice fresh tomato. Dill pickles in the side.
>> And to drink.... beer.
>>
>>
>>
> I like mine with lettuce and tomato,
> Heinz Fifty-seven and French fried potatoes.
> Big kosher pickle and a cold draft beer.
> Well, good God Almighty, which way do I steer
>
> Sorry...couldn't resist...I like the blue cheese insert idea...I'll have
> to try that.

"Sheldon" > wrote:

>
>Carol the TROLL In WI wrote:
>> How do you make yours?
>
>>From the cheapest, past the sell-by date stupidmarket mystery meat I
>can find, fried until dead, then drowned in ketchup to smother the
>smell of shit... don't yoose all?
>
>Sheldon
>
OK, Sheldon, I've caught you in a lie. You apparently make some
killer burgers, from what little you told me. And I'm still waiting
for an answer to my question concerning what cuts of meat you like to
grind. If it's good enough fer yer cats, It's more than good enuf fer
me.

"Carol In WI" > wrote in news:m1x%d.11646$gx3.1114
@tornado.rdc-kc.rr.com:

> How do you make yours? Carol In WI
>

I make variations on Jamie Oliver's "Botham Burgers". Minced beef, finely
chopped red onions, mustard, ground coriander and egg, baked in the oven.

K
--
nil illegitimi carborundum

"Carol In WI" > wrote in message
...
> How do you make yours? Carol In WI
>
You live in Wisconsin and you don't know how to do hamburgers with your
brats for your fry? I'm telling on you. ;o}
Janet

Carol In WI wrote:

> How do you make yours? Carol In WI

I like to use Julia Child' version of a walnut sized piece of blue
cheese and wrap a good ground beef around it, flatten, season with s & p
and pan fry in a very little grape seed oil.

IMO beef and grape seed oil is a superb combination, each complementing
the other in a "whole is greater than the sum of its parts" kind of way.

I always sauté my beef for beef stew in grape seed oil and a couple of
tablespoon tossed into a beef meat loaf is well worth it.. Same with a
pot roast or brisket or even grilling or broiling a rib eye.
---
Joseph Littleshoes

Joseph Littleshoes wrote:

> Carol In WI wrote:
>
> > How do you make yours? Carol In WI
>
> I like to use Julia Child' version of a walnut sized piece of blue
> cheese and wrap a good ground beef around it, flatten, season with s &
> p
> and pan fry in a very little grape seed oil.

Dicussing the above with a friend, I was reminded that Julia took a
"walnut sized" piece of chilled herb butter (Beurre a la Maitre
d'Hotel?) and placed it inside the meat patty. The blue cheese in the
burger is something i came up with on my own and can not blame Julia
for.
---
JL

>
>
> IMO beef and grape seed oil is a superb combination, each
> complementing
> the other in a "whole is greater than the sum of its parts" kind of
> way.
>
> I always sauté my beef for beef stew in grape seed oil and a couple of
>
> tablespoon tossed into a beef meat loaf is well worth it.. Same with
> a
> pot roast or brisket or even grilling or broiling a rib eye.
> ---
> Joseph Littleshoes

In article >,
"Carol In WI" > wrote:

> How do you make yours? Carol In WI

I like to blend ground meat with Lipton's garlic onion soup mix and
loosely form the meat into patties and pan fry or barbecue them. They go
great with a slice of cheddar cheese, a thin slice of tomato, and
ketchup.

Stan Horwitz wrote:
> In article >,
> "Carol In WI" > wrote:
>
> > How do you make yours? Carol In WI
>
> I like to blend ground meat with Lipton's garlic onion soup mix and
> loosely form the meat into patties and pan fry or barbecue them. They
> go great with a slice of cheddar cheese, a thin slice of tomato, and
> ketchup.

The most I ever put in a ground beef patty is salt and pepper and a pat
of chilled butter. I don't cook hamburgers very long, so herbs and
onions and garlic and cheese are going to be raw when the burger is
done to my liking. I am up for many, many toppings, especially
caramelized onions (with garlic) and the cheese du jour, but they go on
top of the burger, not in it. -aem

"Amarantha" > wrote in message
2.30...
> "Carol In WI" > wrote in news:m1x%d.11646$gx3.1114
> @tornado.rdc-kc.rr.com:
>
>> How do you make yours? Carol In WI
>>
>
> I make variations on Jamie Oliver's "Botham Burgers". Minced beef, finely
> chopped red onions, mustard, ground coriander and egg, baked in the oven.
>
> K
> --


With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
AKA he doesn't know what the hell he's talking about.

Dimitri

Dimitri replied:

>> I make variations on Jamie Oliver's "Botham Burgers". Minced beef,
>> finely chopped red onions, mustard, ground coriander and egg, baked in
>> the oven.
>>
>> K
>
> With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
> AKA he doesn't know what the hell he's talking about.

I thought the same thing when I read the post, but as I mentioned in a
previous post, you *can* make burgers out of uncooked meatloaf. If that meat
mixture had been grilled or pan-fried instead of being baked, would you
still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,
but I think it would be a burger of sorts. Regardless of the
classification, the description sounds pretty good, and I'm going to try it
one of these days -- and that's what this newsgroup is all about, right?

Bob

"Bob" > wrote in message
...
> Dimitri replied:
>
>>> I make variations on Jamie Oliver's "Botham Burgers". Minced beef,
>>> finely chopped red onions, mustard, ground coriander and egg, baked in
>>> the oven.
>>>
>>> K
>>
>> With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
>> AKA he doesn't know what the hell he's talking about.
>
> I thought the same thing when I read the post, but as I mentioned in a
> previous post, you *can* make burgers out of uncooked meatloaf. If that
> meat
> mixture had been grilled or pan-fried instead of being baked, would you
> still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,
> but I think it would be a burger of sorts. Regardless of the
> classification, the description sounds pretty good, and I'm going to try
> it
> one of these days -- and that's what this newsgroup is all about, right?
>
> Bob

About every meatloaf recipe I have ever seen uses egg as a binder. It's not
necessary with a hamburger.

Dimitri

hamburger
1. Said to have made its first appearance at the St. Louis Louisiana
Purchase Exposition in 1904, the hamburger is one of America's favorite
foods. It consists of a cooked patty of ground beef sandwiched between two
bread halves, usually in the form of a HAMBURGER BUN. The meat can be mixed
with various flavorings including finely chopped onions and herbs, and is
sometimes topped with a slice of cheese, in which case it becomes a
cheeseburger. It's also commonly referred to as a burger and hamburger
steak . The name "hamburger" comes from the seaport town of Hamburg,
Germany, where it is thought that 19th-century sailors brought back the idea
of raw shredded beef (known today as BEEF TARTARE) after trading with the
Baltic provinces of Russia. Some anonymous German chef decided to cook the
beef . . . and the rest is history. 2. Ground, shred-ded or finely chopped
beef. See also GROUND BEEF.

"Bob" > wrote in message
...
> Dimitri replied:

>> With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
>> AKA he doesn't know what the hell he's talking about.
>
> I thought the same thing when I read the post, but as I mentioned in a
> previous post, you *can* make burgers out of uncooked meatloaf. If that
> meat
> mixture had been grilled or pan-fried instead of being baked, would you
> still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,

Here's my question. Would it be a HAMBUGER. Need to know.

nancy

Tina Marrie wrote:

> This sure brings back memories for me. As a child, grandmother would stretch
> her ground beef by making a meatloaf mixture and then frying them as
> hamburgers. With so many little grandchildren hanging on her apron it was a
> frugal and tasty thing to do. I fry hamburgers in this fashion every once in
> awhile for a treat!

Adding filler doesn't just stretch the meat. There is a lot of good flavour in
that fat and the filler sucks it up and saves it for you.

"Tina Marrie" >, if that's their real name, wrote:

>This sure brings back memories for me. As a child, grandmother would stretch
>her ground beef by making a meatloaf mixture and then frying them as
>hamburgers. With so many little grandchildren hanging on her apron it was a
>frugal and tasty thing to do. I fry hamburgers in this fashion every once in
>awhile for a treat!

Crash makes this occasionally. He calls it "fried meatloaf." And it's
good!

Carol

--
Coming at you live, from beautiful Lake Woebegon!

Carol In WI wrote:

> How do you make yours? Carol In WI
>
>
Oh, Oh! DH makes the absolute bestest hamburger around! These are
about 1/2 lb each and are his specialty. I know garlic powder goes in
but he is rather secretative I can't eat a whole one.
Unfortunately, I can't help you with the meat itself, but I can help you
with buns and condiments. We have these two or thee times a year. Buns
are homemade using a basic white bread recipe I actually goofed up but
it turned out fabulous. I accidently tossed the egg meant for the egg
wash into the dough. It was an instant hit! I try to time them so they
are warm from the oven when the meat is ready. Condiments must haves
are lettuce, sliced tomatoes, sliced spanish onions, mustard, ketchup,
and mayonnaise. Optional condiments are cheese (lactose intolerant
members here so either pre-treat or don't use), hot peppers, bacon,
sauteed mushrooms, sliced dill pickles, and relish. If this is not
enough, serve with chili cheese fries

"Carol In WI" > wrote in news:m1x%d.11646$gx3.1114
@tornado.rdc-kc.rr.com:

> How do you make yours? Carol In WI


I use the 85% lean ground chuck, no seasonings, pan fried in a covered
saute pan (no grease storm on the stove).

Don't machine press burgers into shape or crush 'em while cooking.

After they're flipped, I poke the centers with the corner of the spatula
and let them release some moisture/grease, then drizzle Worstershire over
them, then add cheese.

Favorite topping: diced green chiles, monterey jack cheese, avocado
slices, red onion slice and a swipe of dijon on toasted plain buns or on
occasion, english muffins.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

"Bob" > wrote in message
...
> Dimitri replied:
>
>>> I make variations on Jamie Oliver's "Botham Burgers". Minced beef,
>>> finely chopped red onions, mustard, ground coriander and egg, baked in
>>> the oven.
>>>
>>> K
>>
>> With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
>> AKA he doesn't know what the hell he's talking about.
>
> I thought the same thing when I read the post, but as I mentioned in a
> previous post, you *can* make burgers out of uncooked meatloaf. If that
> meat
> mixture had been grilled or pan-fried instead of being baked, would you
> still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,
> but I think it would be a burger of sorts. Regardless of the
> classification, the description sounds pretty good, and I'm going to try
> it
> one of these days -- and that's what this newsgroup is all about, right?
>
> Bob

One of the best Burgers is an old fashioned "sizzle Burger"

I used to love these things- still do just haven't made them in a while

The original was a pat of butter and a tablespoon of French's®
Worcestershire Sauce when the pan started sizzling add the patty and fry!

Now it's changed

Dimitri


http://www.frenchs.com/
Ingredients:
1 pound ground beef
2 tablespoons French's® Worcestershire Sauce
1 1/3 cups French's® French Fried Onions
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 hamburger rolls



Directions
1. Combine beef, Worcestershire, 2/3 cup French Fried Onions, garlic salt
and pepper in large bowl. Shape into 4 patties.
2. Place patties on oiled grid. Grill* over medium heat 10 minutes or until
no longer pink in center, turning once. Serve on rolls. Top with remaining
2/3 cup onions.
*Or broil 6-inches from heat.
Variations:
Luscious Oniony Cheeseburger: Place 1 slice of cheese on each burger before
topping with French Fried Onions.
Tangy Western Burger: Top each burger with 1 tablespoon barbecue sauce and 1
strip crisp bacon before topping with French Fried Onions.
California Burger: Combine 2 tablespoons each mayonnaise, sour cream and
French's® Bold ?n Spicy Brown Mustard in small bowl; spoon onto burgers. Top
each burger with sprouts, avocado slices and French Fried Onions.
Salisbury Steak Burger: Prepare 1 package brown gravy mix according to
directions. Stir in 1 can (4 ounces) drained sliced mushrooms. Spoon over
burgers and top with French Fried Onions.
Pizza Burger: Top each burger with pizza sauce, mozzarella cheese and French
Fried Onions.
Chili Burger: Combine 1 can (15 ounces) chili without beans, 2 tablespoons
Frank's RedHot Sauce and 2 teaspoons each chili powder and ground cumin.
Cook until heated though. Spoon over burgers and top with French Fried
Onions.


©2005 Reckitt Benckiser. All rights reserved.
Please read our terms and conditions of this site and our privacy policy.

"Carol In WI" > wrote in news:m1x%d.11646$gx3.1114
@tornado.rdc-kc.rr.com:

> Carol In WI

Carol, it's too bad you rendered your subject basically unsearchable.
It was a good one.

Usenet food for thought.



Andy

On 3/21/2005 4:07 AM or thereabouts, Carol In WI appears, somewhat
unbelievably, to have opined:

> How do you make yours? Carol In WI

With chopped jalapenos, diced tomatoes, chili powder, dry mustard, a
crushed bay leaf, black pepper, and whatever else I have lying handy
that looks good that day added to the meat before shaping it into
patties. Then grilled.

--
I sent ten puns to all my friends hoping that at least one
would make them laugh.
Sadly, no pun in ten did.

In > Damsel in dis Dress
wrote:
> "Tina Marrie" >, if that's their real name, wrote:
>
>>This sure brings back memories for me. As a child, grandmother would
>>stretch her ground beef by making a meatloaf mixture and then frying
>>them as hamburgers. With so many little grandchildren hanging on her
>>apron it was a frugal and tasty thing to do. I fry hamburgers in this
>>fashion every once in awhile for a treat!
>
> Crash makes this occasionally. He calls it "fried meatloaf." And
> it's good!

I do the same thing only call them homemade hamburgers ;-)

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

This sure brings back memories for me. As a child, grandmother would stretch
her ground beef by making a meatloaf mixture and then frying them as
hamburgers. With so many little grandchildren hanging on her apron it was a
frugal and tasty thing to do. I fry hamburgers in this fashion every once in
awhile for a treat!



"Bob" > wrote in message
...
> Dimitri replied:
>
>>> I make variations on Jamie Oliver's "Botham Burgers". Minced beef,
>>> finely chopped red onions, mustard, ground coriander and egg, baked in
>>> the oven.
>>>
>>> K
>>
>> With all do respect to Mr. Oliver - that is a meat loaf not a hamburger.
>> AKA he doesn't know what the hell he's talking about.
>
> I thought the same thing when I read the post, but as I mentioned in a
> previous post, you *can* make burgers out of uncooked meatloaf. If that
> meat
> mixture had been grilled or pan-fried instead of being baked, would you
> still say it isn't a burger? I'll concede that it wouldn't be a HAMBURGER,
> but I think it would be a burger of sorts. Regardless of the
> classification, the description sounds pretty good, and I'm going to try
> it
> one of these days -- and that's what this newsgroup is all about, right?
>
> Bob
>

"Nancy Young" > wrote in message
...

>
> Here's my question. Would it be a HAMBUGER. Need to know.
>

Depends - who is the official keeper of the International
Standard for Hamburgerness?

Bob M.

"Bob Myers" > wrote in
:

> Depends - who is the official keeper of the International
> Standard for Hamburgerness?
>
> Bob M.


Bob,

Heh heh. And if it falls off the bun, does it become a loaf?

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Carol In WI > wrote:
>How do you make yours?

Press a little paprika and cumin into the surface before
grilling.

It's a chili burger without opening a can of Hormel or
reducing chili for two hours.

--Blair
"Not that there's anything wrong
with that."

"Dimitri" > quoted:

> hamburger
> 1. Said to have made its first appearance at the St. Louis Louisiana
> Purchase Exposition in 1904, the hamburger is one of America's favorite
> foods.

<snip>

That's no exaggeration. :-) But this thread got me to thinking
about mixing ground beef, whether for burgers, meatloaf, whatever.

The standard wisdom is not to overwork the ground beef, because
your hands can melt the fat and make it tough. But if you don't
mix it enough, the seasonings won't get dispersed. So how do guys
mix your beef? Would it be efficient to use a spoon? TIA...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:
> "Dimitri" > quoted:
>
>
>>hamburger
>>1. Said to have made its first appearance at the St. Louis Louisiana
>>Purchase Exposition in 1904, the hamburger is one of America's favorite
>>foods.
>
>
> <snip>
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...
>

This is probably not going to be helpful, but the way to do it is to mix
in the seasonings before you grind it.

Best regards,
Bob

In article >,
(Gal Called J.J.) wrote:


> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...


When I make meatloaf, I use one of those large servings forks.

ObHamburgers: Chop up garlic and fresh basil to mix into your
hamburgers. Broil and serve on broiled French bread. Eat with knife and
fork.

--
Dan Abel
Sonoma State University
AIS

"Gal Called J.J." > wrote in message
...
> "Dimitri" > quoted:
>
>> hamburger
>> 1. Said to have made its first appearance at the St. Louis Louisiana
>> Purchase Exposition in 1904, the hamburger is one of America's favorite
>> foods.
>
> <snip>
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...
>

I am under the impression that the problem comes from too much mechanical
action and not from warming, so it will happen if you use a mixer or your
hands. I think hands are best and I've never had a problem getting spices
well dispersed before the toughness sets in.

Peter Aitken

In article > , "Peter
Aitken" > wrote:


> action and not from warming, so it will happen if you use a mixer or your


A mixer is a definite no-no. You don't want to be caught beating your meat!


:-)

--
Dan Abel
Sonoma State University
AIS

Gal Called J.J. wrote:

> "Dimitri" > quoted:
>
> > hamburger
> > 1. Said to have made its first appearance at the St. Louis Louisiana
>
> > Purchase Exposition in 1904, the hamburger is one of America's
> favorite
> > foods.
>
> <snip>
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...
>
> --

I suppose what you write about the ground meat becoming "tough" is
possible but at the same time, wouldn't this be like an over cooked
boiled egg? yes, technically "tough" but still an egg, how "tough" can
it be? Same with ground meat.

I like to put my veggies through the food processor to make a fine puree
of them and add this to the meat mixture for a meat loaf. Not only does
it mix easily and well and that quickly but comes out of the oven with
an almost pate like consistency, which makes it very easy to slice for
meat loaf sandwich.

Depending on size of the loaf im making i add 1/2 - 1 cup of stock to
the meat mix making for a rather liquid concoction that nevertheless
bakes up firm.
---
Joseph Littleshoes

Dan Abel wrote:

> In article > , "Peter
> Aitken" > wrote:
>
> > action and not from warming, so it will happen if you use a mixer or
> your
>
> A mixer is a definite no-no. You don't want to be caught beating your
> meat!
>
> :-)

Oh very definitely a "no - no" same with too much basting, after all one
would not want to, by practice, become a "master baster."
---
Joseph Littleshoes

Joseph Littleshoes wrote:
> Dan Abel wrote:
>
>
>>In article > , "Peter
>>Aitken" > wrote:
>>
>>
>>>action and not from warming, so it will happen if you use a mixer or
>>
>>your
>>
>>A mixer is a definite no-no. You don't want to be caught beating your
>>meat!
>>
>>:-)
>
>
> Oh very definitely a "no - no" same with too much basting, after all one
> would not want to, by practice, become a "master baster."
> ---
> Joseph Littleshoes
>


If the meat is too tough, it will require much chewing -- making you a
masticator.

Best regards,
Bob

"Gal Called J.J." wrote:
>
> "Dimitri" > quoted:
>
> > hamburger
> > 1. Said to have made its first appearance at the St. Louis Louisiana
> > Purchase Exposition in 1904, the hamburger is one of America's favorite
> > foods.
>
> <snip>
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...
>


With 'impeccably clean' hands.........

"Gal Called J.J." > wrote in message
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...

The meat has to be very cold and should be 20% to 25% fat
If you just got done picking your nose, wash your hands
Add seasonings
Gently mix and form patties.

If you have salt in it and work the meat, it will extracts the myosin and
it will help it stick together, but too much will make it kind of tough. If
you put the blob on the grill or in a hot pan, don't touch it until the
bottom has been cooked quite a bit and is easy to pick up or it will fall
apart. Flip, allow to finish cooking.
--
Ed
http://pages.cthome.net/edhome/