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home made burgers
Hi,
I made some home made burgers last night following a recipie but it came out rather bland. This is what I used: Lean Mince beef Egg Chilli Onion Garlic Spring onions Basil salt brushed with olive oil (I cooked them under the grill) The flavours from the onions, chillis and garlic was quite refresing and pleasant, but it seemed to be missing something, and as I said, was just a bit bland. It didnt really taste much like a burger! does anyone have a magic burger ingredient? |
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> wrote in message oups.com... > Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! > That's because it wasn't a burger. It was meatloaf. Dave |
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wrote: > Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! That's because it wasn't a burger. > > does anyone have a magic burger ingredient? Ground chuck, salt, pepper. You don't need all that other crap. |
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> wrote in message
oups.com... > Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! > > does anyone have a magic burger ingredient? > The problem is that you did not make a burger but rather a meatloaf. A burger is ground meat and perhaps a little salt, nothing more, cooked to medium AT THE VERY MOST. Any other additions are added afterwards, on the outside. The soul of a great burger is the taste of the meat, and when you add all that stuff you cover it up. Ground chuck is best. Meatloaf can be great too, don't get me wrong, but it is something entirely different. Take 1/4 lb of ground chuck and form it into a patty with as little pressure as possible. Sprinkle with S&P and grill (preferably) or pan fry to medium rare. Put on a toasted whole grain bun with Vidalia onion, tomato, lettuce, ketchup. That's all there is to it. -- Peter Aitken |
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"Peter Aitken" > wrote in message m... > > wrote in message > oups.com... > > Hi, > > > > I made some home made burgers last night following a recipie but it > > came out rather bland. This is what I used: > > > > Lean Mince beef > > Egg > > Chilli > > Onion > > Garlic > > Spring onions > > Basil > > salt > > brushed with olive oil > > > > (I cooked them under the grill) > > > > The flavours from the onions, chillis and garlic was quite refresing > > and pleasant, but it seemed to be missing something, and as I said, was > > just a bit bland. It didnt really taste much like a burger! > > > > does anyone have a magic burger ingredient? > > > > The problem is that you did not make a burger but rather a meatloaf. A > burger is ground meat and perhaps a little salt, nothing more, cooked to > medium AT THE VERY MOST. Any other additions are added afterwards, on the > outside. The soul of a great burger is the taste of the meat, and when you > add all that stuff you cover it up. Ground chuck is best. Meatloaf can be > great too, don't get me wrong, but it is something entirely different. > > Take 1/4 lb of ground chuck and form it into a patty with as little pressure > as possible. Sprinkle with S&P and grill (preferably) or pan fry to medium > rare. Put on a toasted whole grain bun with Vidalia onion, tomato, lettuce, > ketchup. That's all there is to it. > > > -- > Peter Aitken > > I still like a little garlic powder and worcestershire on my burgers, but yeah, ground chuck, salt and my other things and that's it. kili |
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> wrote in message oups.com... > Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! > > does anyone have a magic burger ingredient? > Try a fattier beef, with only salt and pepper. If you must add flavorings, a bit of Worchestershire sauce. The egg was to hold the patties together because you added the other solid ingredients?? As many have replied.... that's a grilled meatloaf patty sans bell pepper, you made. |
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wrote:
> Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! > > does anyone have a magic burger ingredient? I'm no expert but take your ground meat and just start with that and maybe some salt and pepper. Save the toppings for after they're cheese'd and on buns. Nix the egg for certain. Andy |
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Hairy wrote:
> > wrote in message > oups.com... > > Hi, > > > > I made some home made burgers last night following a recipie but it > > came out rather bland. This is what I used: > > > > Lean Mince beef > > Egg > > Chilli > > Onion > > Garlic > > Spring onions > > Basil > > salt > > brushed with olive oil > > > > (I cooked them under the grill) > > > > The flavours from the onions, chillis and garlic was quite refresing > > > and pleasant, but it seemed to be missing something, and as I said, > was > > just a bit bland. It didnt really taste much like a burger! > > > > That's because it wasn't a burger. It was meatloaf. > > Dave Probly the 'lean beef' was the problem, fat has flavour and for burgers one uses a less than lean ground beef. Also i love to put about 2 tsp. of fennel seeds in a pound of ground beef for burgers. And of course a walnut sized ball of blue cheese with the meat moulded around it then flattened for a burger is very good also, i did once see Julia Child make a burger with freshly ground sirloin but she put a walnut sized piece of butter inside it and proceeded to cook the beef patty. I am always amused by Julia's use of butter. Not as bad as Paul Prudhome's (sp?) but still.... --- JL |
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kilikini wrote:
> I still like a little garlic powder and worcestershire on my burgers, > but > yeah, ground chuck, salt and my other things and that's it. > > kili Me mum used to make us burgers following the directions on the bottle of Lee & Perins worsteshire (sp?) sauce, just the meat in a pan with butter and worsteshire sauce and very good they were. ---- JL |
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On Sun 18 Sep 2005 09:48:58a, wrote in rec.food.cooking:
> Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! > > does anyone have a magic burger ingredient? > 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. -- Wayne Boatwright *¿* ____________________________________________ Okay, okay, I take it back! UnScrew you! |
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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. Okay, back to the meatloaf discussion ... Carol |
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In article >,
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. > > Okay, back to the meatloaf discussion ... > > Carol When one is consuming a lot of meat in the diet (like I am at the moment), plain meat burgers are going to get really boring really fast, as is plain grilled chicken. I'm fixin' to start experimenting with mixing stuff with my beef (keeping it low carb) to make my "burgers" more interesting. Same with the chicken. After seeing the earlier thread on chicken palliard (or however the hell it's spelled!) I do want to try pounding spices/herbs into the raw chickens breasts and/or thighs prior to grilling them. So I did not think that meatloaf burgers was such a bad idea. :-) I just hate clearing out my oven to make a baked meatloaf in a pan! There are only two of us and this burns a lot of electricity, makes a mess, heats up the house and is a PITA in general. I think meatloaf patties, grilled or fried, are an excellent idea. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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OmManiPadmeOmelet > said:
> I think meatloaf patties, grilled or fried, are an excellent idea. That's what Crash makes. We serve it with beef gravy, mashed potatoes, and corn. That mixture keeps coming up, doesn't it? Carol |
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"OmManiPadmeOmelet" > wrote in message ... > In article >, > Damsel in dis Dress > wrote: > > > OmManiPadmeOmelet > said: > > > > > I think meatloaf patties, grilled or fried, are an excellent idea. > > > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, and > > corn. That mixture keeps coming up, doesn't it? > > > > Carol > > <lol> Indeed... ;-) > Guess I'm not the only one that will get bored with plain ground beef > after a bit! Funny too, just last week I was saying I'd never do this! > > I've changed my mind..... > > Cheers! > -- > Om. > My hubby is on a low carb diet and as such we USED to eat a LOT of burgers. I won't eat them anymore. I'm done. Luckily I've switched him over to a fish phase. We haven't had beef in this house for about 4 weeks!!!!!!!!!!! kili |
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In article >,
"kilikini" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article >, > > Damsel in dis Dress > wrote: > > > > > OmManiPadmeOmelet > said: > > > > > > > I think meatloaf patties, grilled or fried, are an excellent idea. > > > > > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, > and > > > corn. That mixture keeps coming up, doesn't it? > > > > > > Carol > > > > <lol> Indeed... ;-) > > Guess I'm not the only one that will get bored with plain ground beef > > after a bit! Funny too, just last week I was saying I'd never do this! > > > > I've changed my mind..... > > > > Cheers! > > -- > > Om. > > > > My hubby is on a low carb diet and as such we USED to eat a LOT of burgers. > I won't eat them anymore. I'm done. Luckily I've switched him over to a > fish phase. We haven't had beef in this house for about 4 weeks!!!!!!!!!!! > > kili > > Fish is good when I can afford it. Grilled catfish is most common as we both like it and it's usually affordable, and I'll get salmon fillets on sale. My housemate will eat Pollack but I find it to be OH so bland! I need fresh lemons in the house if I'm going to cook that, and I need to renew my stash of dried dill weed. I mostly eat chicken. There is so much you can do with that and it's always tasty. I do need to look into eating more turkey as well! The turkey wings at the store are fairly cheap and if I cut them up, they fit on the grill ok. I have _had_ to make myself eat more beef recently tho' as my blood chemistries were showing a low iron saturation %. Serum Iron was in normal range and I was not anemic, yet, but my Dr. told me to take iron supplements when that result showed up. :-P I'd prefer not to take Iron pills so I just increased my beef servings to once or twice per week and the last profile I ran, the Iron Sat% was back in normal range. Beef really is the most efficient Iron source, unless you can afford to eat clams more often. ;-) Thing is, I prefer clams breaded and that is OUT on low carb! Anyone got any good low carb clam recipes other than soup??? Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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"OmManiPadmeOmelet" > wrote in message ... > In article >, > "kilikini" > wrote: > > > "OmManiPadmeOmelet" > wrote in message > > ... > > > In article >, > > > Damsel in dis Dress > wrote: > > > > > > > > > Fish is good when I can afford it. > Grilled catfish is most common as we both like it and it's usually > affordable, and I'll get salmon fillets on sale. > > My housemate will eat Pollack but I find it to be OH so bland! I need > fresh lemons in the house if I'm going to cook that, and I need to renew > my stash of dried dill weed. > > I mostly eat chicken. There is so much you can do with that and it's > always tasty. > > I do need to look into eating more turkey as well! The turkey wings at > the store are fairly cheap and if I cut them up, they fit on the grill > ok. > > I have _had_ to make myself eat more beef recently tho' as my blood > chemistries were showing a low iron saturation %. Serum Iron was in > normal range and I was not anemic, yet, but my Dr. told me to take iron > supplements when that result showed up. :-P I'd prefer not to take Iron > pills so I just increased my beef servings to once or twice per week and > the last profile I ran, the Iron Sat% was back in normal range. > > Beef really is the most efficient Iron source, unless you can afford to > eat clams more often. ;-) Thing is, I prefer clams breaded and that is > OUT on low carb! > > Anyone got any good low carb clam recipes other than soup??? > > Cheers! You could always steam clams! I've been doing that for years, but can't find clams here in cesspool Florida. Another way to do clams is to sautee or simmer them in a garlic butter with some basil and or oregano until they open. Yummy! (And very low carb - unless you dip sourdough bread in the broth.) kili |
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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? Yes, of course. And occasionally just a bit of finely chopped garlic. John Kane KIngston ON > 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. > > Okay, back to the meatloaf discussion ... > > Carol |
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OmManiPadmeOmelet wrote: > > > When one is consuming a lot of meat in the diet (like I am at the > moment), plain meat burgers are going to get really boring really fast, > as is plain grilled chicken. > > I'm fixin' to start experimenting with mixing stuff with my beef > (keeping it low carb) to make my "burgers" more interesting. Same with > the chicken. After seeing the earlier thread on chicken palliard (or > however the hell it's spelled!) I do want to try pounding spices/herbs > into the raw chickens breasts and/or thighs prior to grilling them. If only you had a meat grinder... you could make your own chicken meat loaf or chicken patty meat loaf... that's about the only way I do skinless/boneless chicken breasts... I don't really care for plain chicken breasts, no matter even if you cook them book-perfect they're still kinds dry and tasteless.... instead grind them with veggies, herbs, seasoning... then blend in some crumbs and a few eggs, form into whatever shape, brush with egg and coat with crumbs and fry, or bake. Breasts are kind of tender so you don't want to grill yours or the grill grate will slice into them like they're hard cooked eggs, if yoose think mamograms are bad... hehe If you had a meat grinder you could do the same with any meat, any cut of beef, pork, turkey, even fish... and you'll know exactly what/who is in it. Salmon loaf is great... I used to have a really good recipe where cottage cheese was added to the ground salmon mixture but it's nowhere to be found, I suppose one could experiment with a small recipe. Sheldon |
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Damsel in dis Dress wrote: > OmManiPadmeOmelet > said: > > > I think meatloaf patties, grilled or fried, are an excellent idea. > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, and > corn. That mixture keeps coming up, doesn't it? > > Carol |
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In article >,
"kilikini" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article >, > > "kilikini" > wrote: > > > > > "OmManiPadmeOmelet" > wrote in message > > > ... > > > > In article >, > > > > Damsel in dis Dress > wrote: > > > > > > > > > > > > > > Fish is good when I can afford it. > > Grilled catfish is most common as we both like it and it's usually > > affordable, and I'll get salmon fillets on sale. > > > > My housemate will eat Pollack but I find it to be OH so bland! I need > > fresh lemons in the house if I'm going to cook that, and I need to renew > > my stash of dried dill weed. > > > > I mostly eat chicken. There is so much you can do with that and it's > > always tasty. > > > > I do need to look into eating more turkey as well! The turkey wings at > > the store are fairly cheap and if I cut them up, they fit on the grill > > ok. > > > > I have _had_ to make myself eat more beef recently tho' as my blood > > chemistries were showing a low iron saturation %. Serum Iron was in > > normal range and I was not anemic, yet, but my Dr. told me to take iron > > supplements when that result showed up. :-P I'd prefer not to take Iron > > pills so I just increased my beef servings to once or twice per week and > > the last profile I ran, the Iron Sat% was back in normal range. > > > > Beef really is the most efficient Iron source, unless you can afford to > > eat clams more often. ;-) Thing is, I prefer clams breaded and that is > > OUT on low carb! > > > > Anyone got any good low carb clam recipes other than soup??? > > > > Cheers! > > You could always steam clams! I've been doing that for years, but can't > find clams here in cesspool Florida. Another way to do clams is to sautee or > simmer them in a garlic butter with some basil and or oregano until they > open. Yummy! (And very low carb - unless you dip sourdough bread in the > broth.) > > kili > > Hey that sounds good! :-) I did not plant basil this year, but I can always get it fresh at the store. I prefer fresh to dried basil any day! Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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"OmManiPadmeOmelet" > wrote in message ... > In article >, > "kilikini" > wrote: > >> "OmManiPadmeOmelet" > wrote in message >> ... >> > In article >, >> > "kilikini" > wrote: >> > >> > > "OmManiPadmeOmelet" > wrote in message >> > > ... >> > > > In article >, >> > > > Damsel in dis Dress > wrote: >> > > > > I did not plant basil this year, but I can always get it fresh at the > store. I prefer fresh to dried basil any day! > Om. Fresh basil is sooo expensive when you can get it at the grocer's -- $2.99 for a very small package, not enough to even make a combination parsley/basil pesto. Same price for most of the other fresh herbs that usually don't even look that fresh. Now and then I buy $10 worth to keep in the frig for a week-10 days, but I watch how I package it. Perhaps FoodSaver will help????? Any comments? Dee Dee |
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Damsel in dis Dress wrote: > OmManiPadmeOmelet > said: > > > I think meatloaf patties, grilled or fried, are an excellent idea. > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, and > corn. That mixture keeps coming up, doesn't it? > > Carol > |
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In article .com>,
"Sheldon" > wrote: > OmManiPadmeOmelet wrote: > > > > > When one is consuming a lot of meat in the diet (like I am at the > > moment), plain meat burgers are going to get really boring really fast, > > as is plain grilled chicken. > > > > I'm fixin' to start experimenting with mixing stuff with my beef > > (keeping it low carb) to make my "burgers" more interesting. Same with > > the chicken. After seeing the earlier thread on chicken palliard (or > > however the hell it's spelled!) I do want to try pounding spices/herbs > > into the raw chickens breasts and/or thighs prior to grilling them. > > If only you had a meat grinder... you could make your own chicken meat > loaf or chicken patty meat loaf... that's about the only way I do > skinless/boneless chicken breasts... I don't really care for plain > chicken breasts, no matter even if you cook them book-perfect they're > still kinds dry and tasteless.... instead grind them with veggies, > herbs, seasoning... then blend in some crumbs and a few eggs, form into > whatever shape, brush with egg and coat with crumbs and fry, or bake. > Breasts are kind of tender so you don't want to grill yours or the > grill grate will slice into them like they're hard cooked eggs, if > yoose think mamograms are bad... hehe > > If you had a meat grinder you could do the same with any meat, any cut > of beef, pork, turkey, even fish... and you'll know exactly what/who is > in it. Salmon loaf is great... I used to have a really good recipe > where cottage cheese was added to the ground salmon mixture but it's > nowhere to be found, I suppose one could experiment with a small > recipe. > > Sheldon > I may very well have to look into that. The kitchen aid can be a pita to set up for small amounts. Do you have a good sausage spice recipe? Not a pre-mix? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
"Dee Randall" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article >, > > "kilikini" > wrote: > > > >> "OmManiPadmeOmelet" > wrote in message > >> ... > >> > In article >, > >> > "kilikini" > wrote: > >> > > >> > > "OmManiPadmeOmelet" > wrote in message > >> > > ... > >> > > > In article >, > >> > > > Damsel in dis Dress > wrote: > >> > > > > > I did not plant basil this year, but I can always get it fresh at the > > store. I prefer fresh to dried basil any day! > > Om. > > Fresh basil is sooo expensive when you can get it at the grocer's -- $2.99 > for a very small package, not enough to even make a combination > parsley/basil pesto. Same price for most of the other fresh herbs that > usually don't even look that fresh. Now and then I buy $10 worth to keep in > the frig for a week-10 days, but I watch how I package it. Perhaps > FoodSaver will help????? > Any comments? > Dee Dee > > > I'm betting that vaccum packing it would help! I can get HYOOGE bunches of fresh dill at the oriental market, but have not priced their basil. I need to do that next time I go. All of the really good exotic produce is about 1/2 the price at the oriental market in Austin. :-) I buy the $.99 bunches of dill and dry them. Comes out cheaper than buying dried dill, and this way I KNOW it's fresher! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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djs0302 wrote:
> Damsel in dis Dress wrote: > > OmManiPadmeOmelet > said: > > > > > I think meatloaf patties, grilled or fried, are an excellent idea. I agree, sauted with mushroom and served as a 'salisbury' steak is one of my faves. I have recently become addicted to whole leaf sage and ground turkey. Often when i do not feel like shopping for or making a whole 'meat loaf' i will do something similar and pan fry it. Same with Meat balls. --- JL > > > > That's what Crash makes. We serve it with beef gravy, mashed > potatoes, and > > corn. That mixture keeps coming up, doesn't it? > > > > Carol |
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OmManiPadmeOmelet > said:
> Do you have a good sausage spice recipe? Not a pre-mix? I have one for Italian Sausage. Also, a bratwurst and a breakfast sausage, but I haven't made the last two yet. * Exported from MasterCook * Italian Sausage Recipe By  amsel in dis DressServing Size : 0 Preparation Time :0:00 Categories : sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground pork 3/4 teaspoon fennel seeds 1/2 teaspoon cayenne 1/4 teaspoon black pepper 1 teaspoon salt Combine ingredients thoroughly. Cuisine: "Italian" Yield: "1 pound" - - - - - - - - - - - - - - - - - - - |
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On Sun 18 Sep 2005 11:21:39p, Damsel in dis Dress wrote in rec.food.cooking:
> OmManiPadmeOmelet > said: > >> I think meatloaf patties, grilled or fried, are an excellent idea. > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, and > corn. That mixture keeps coming up, doesn't it? > > Carol > I really like ALL those variations. I just wouldn't call it hamburgers. :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Wayne Boatwright > said:
> On Sun 18 Sep 2005 11:21:39p, Damsel in dis Dress wrote in rec.food.cooking: > > > OmManiPadmeOmelet > said: > > > >> I think meatloaf patties, grilled or fried, are an excellent idea. > > > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, and > > corn. That mixture keeps coming up, doesn't it? > > > > Carol > > I really like ALL those variations. I just wouldn't call it hamburgers. :-) Agreed. We call them meatloaf patties. Carol |
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In article >,
Damsel in dis Dress > wrote: > OmManiPadmeOmelet > said: > > > Do you have a good sausage spice recipe? Not a pre-mix? > > I have one for Italian Sausage. Also, a bratwurst and a breakfast > sausage, but I haven't made the last two yet. > > * Exported from MasterCook * > > Italian Sausage > > Recipe By amsel in dis Dress> Serving Size : 0 Preparation Time :0:00 > Categories : sausage > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound ground pork > 3/4 teaspoon fennel seeds > 1/2 teaspoon cayenne > 1/4 teaspoon black pepper > 1 teaspoon salt > > Combine ingredients thoroughly. > > Cuisine: > "Italian" > Yield: > "1 pound" > > - - - - - - - - - - - - - - - - - - - Saved to my nutrition file, thanks! I do like italian sausage! I'd love the one for breakfast sauasge if you have thyme? <G> -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
Damsel in dis Dress > wrote: > Wayne Boatwright > said: > > > On Sun 18 Sep 2005 11:21:39p, Damsel in dis Dress wrote in > > rec.food.cooking: > > > > > OmManiPadmeOmelet > said: > > > > > >> I think meatloaf patties, grilled or fried, are an excellent idea. > > > > > > That's what Crash makes. We serve it with beef gravy, mashed potatoes, > > > and > > > corn. That mixture keeps coming up, doesn't it? > > > > > > Carol > > > > I really like ALL those variations. I just wouldn't call it hamburgers. > > :-) > > Agreed. We call them meatloaf patties. > > Carol That's why I changed the subject line. <grins> -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
Joseph Littleshoes > wrote: > djs0302 wrote: > > > Damsel in dis Dress wrote: > > > OmManiPadmeOmelet > said: > > > > > > > I think meatloaf patties, grilled or fried, are an excellent idea. > > I agree, sauted with mushroom and served as a 'salisbury' steak is one > of my faves. I have recently become addicted to whole leaf sage and > ground turkey. > > Often when i do not feel like shopping for or making a whole 'meat loaf' > i will do something similar and pan fry it. Same with Meat balls. > --- > JL > I've got LOTS of fresh sage in the herb garden, including "russian sage" that my housemate bought. It's throwing some beautiful tall purple bloom spikes at the moment. It's amazing how many varieties of "sages" their are. The only Salvia variety I suck at growing is S. divinorum. ;-( -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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wrote: > Hi, > > I made some home made burgers last night following a recipie but it > came out rather bland. This is what I used: > > Lean Mince beef > Egg > Chilli > Onion > Garlic > Spring onions > Basil > salt > brushed with olive oil > > (I cooked them under the grill) > > The flavours from the onions, chillis and garlic was quite refresing > and pleasant, but it seemed to be missing something, and as I said, was > just a bit bland. It didnt really taste much like a burger! > > does anyone have a magic burger ingredient? I do. The magic burger ingredient is beef. -bwg "[T]he administration has to spend money like a drunken bureaucrat at home, to prove that it can afford to spend money like a drunken colonial bureaucrat in Iraq." -- <http://billmon.org/archives/002161.html> |
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OmManiPadmeOmelet wrote:
> In article >, > Damsel in dis Dress > wrote: > > >>Wayne Boatwright > said: >> >> >>>On Sun 18 Sep 2005 11:21:39p, Damsel in dis Dress wrote in >>>rec.food.cooking: >>> >>> >>>>OmManiPadmeOmelet > said: >>>> >>>> >>>>>I think meatloaf patties, grilled or fried, are an excellent idea. >>>> >>>>That's what Crash makes. We serve it with beef gravy, mashed potatoes, >>>>and >>>>corn. That mixture keeps coming up, doesn't it? >>>> >>>>Carol >>> >>>I really like ALL those variations. I just wouldn't call it hamburgers. >>>:-) >> >>Agreed. We call them meatloaf patties. >> >>Carol > > > That's why I changed the subject line. <grins> We call them all simply *burgers*. For the purists, there is just meat. For the ones who like something extra, they are still just burgers. Personally, I never understood how one could have *veggie burgers* but I really think this all boils down to semantics. To me they are just burgers and DH makes mighty fine tasting burgers  |
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OmManiPadmeOmelet wrote:
> In article >, > Joseph Littleshoes > wrote: > > > djs0302 wrote: > > > > > Damsel in dis Dress wrote: > > > > OmManiPadmeOmelet > said: > > > > > > > > > I think meatloaf patties, grilled or fried, are an excellent > idea. > > > > I agree, sauted with mushroom and served as a 'salisbury' steak is > one > > of my faves. I have recently become addicted to whole leaf sage and > > > ground turkey. > > > > Often when i do not feel like shopping for or making a whole 'meat > loaf' > > i will do something similar and pan fry it. Same with Meat balls. > > --- > > JL > > > > I've got LOTS of fresh sage in the herb garden, including "russian > sage" > that my housemate bought. It's throwing some beautiful tall purple > bloom > spikes at the moment. > > It's amazing how many varieties of "sages" their are. > > The only Salvia variety I suck at growing is S. divinorum. ;-( Lovely, charming, stick an 'Cinnzano' umbrella over it and call it, due to other influences in my life, copisetic (sp?). I find the term "S. divinorum" intriguing. --- JL > -- > Om. > > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack > Nicholson |
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Damsel in dis Dress wrote:
> Wayne Boatwright > said: > > > On Sun 18 Sep 2005 11:21:39p, Damsel in dis Dress wrote in > rec.food.cooking: > > > > > OmManiPadmeOmelet > said: > > > > > >> I think meatloaf patties, grilled or fried, are an excellent > idea. > > > > > > That's what Crash makes. We serve it with beef gravy, mashed > potatoes, and > > > corn. That mixture keeps coming up, doesn't it? > > > > > > Carol > > > > I really like ALL those variations. I just wouldn't call it > hamburgers. :-) > > Agreed. We call them meatloaf patties. "Salisbury steak". --- JL > > > Carol |
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OmManiPadmeOmelet wrote: > In article .com>, > "Sheldon" > wrote: > > > OmManiPadmeOmelet wrote: > > > > > > > When one is consuming a lot of meat in the diet (like I am at the > > > moment), plain meat burgers are going to get really boring really fast, > > > as is plain grilled chicken. > > > > > > I'm fixin' to start experimenting with mixing stuff with my beef > > > (keeping it low carb) to make my "burgers" more interesting. Same with > > > the chicken. After seeing the earlier thread on chicken palliard (or > > > however the hell it's spelled!) I do want to try pounding spices/herbs > > > into the raw chickens breasts and/or thighs prior to grilling them. > > > > If only you had a meat grinder... you could make your own chicken meat > > loaf or chicken patty meat loaf... that's about the only way I do > > skinless/boneless chicken breasts... I don't really care for plain > > chicken breasts, no matter even if you cook them book-perfect they're > > still kinds dry and tasteless.... instead grind them with veggies, > > herbs, seasoning... then blend in some crumbs and a few eggs, form into > > whatever shape, brush with egg and coat with crumbs and fry, or bake. > > Breasts are kind of tender so you don't want to grill yours or the > > grill grate will slice into them like they're hard cooked eggs, if > > yoose think mamograms are bad... hehe > > > > If you had a meat grinder you could do the same with any meat, any cut > > of beef, pork, turkey, even fish... and you'll know exactly what/who is > > in it. Salmon loaf is great... I used to have a really good recipe > > where cottage cheese was added to the ground salmon mixture but it's > > nowhere to be found, I suppose one could experiment with a small > > recipe. > > > > Sheldon > > > > I may very well have to look into that. > The kitchen aid can be a pita to set up for small amounts. The KA attachment is even more of a pita for large amounts Sheldon |
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Sheldon replied:
>> I'm fixin' to start experimenting with mixing stuff with my beef >> (keeping it low carb) to make my "burgers" more interesting. Same with >> the chicken. After seeing the earlier thread on chicken palliard (or >> however the hell it's spelled!) I do want to try pounding spices/herbs >> into the raw chickens breasts and/or thighs prior to grilling them. > > If only you had a meat grinder... you could make your own chicken meat > loaf or chicken patty meat loaf... that's about the only way I do > skinless/boneless chicken breasts... I don't really care for plain > chicken breasts, no matter even if you cook them book-perfect they're > still kinds dry and tasteless.... instead grind them with veggies, > herbs, seasoning... then blend in some crumbs and a few eggs, form into > whatever shape, brush with egg and coat with crumbs and fry, or bake. > Breasts are kind of tender so you don't want to grill yours or the > grill grate will slice into them like they're hard cooked eggs, if > yoose think mamograms are bad... hehe > > If you had a meat grinder you could do the same with any meat, any cut > of beef, pork, turkey, even fish... and you'll know exactly what/who is > in it. Salmon loaf is great... I used to have a really good recipe > where cottage cheese was added to the ground salmon mixture but it's > nowhere to be found, I suppose one could experiment with a small > recipe. The direction this conversation is taking reminds me of the "prison loaf" discussion we had here a few years ago. From http://www.npr.org/programs/wesat/fe...oaf/index.html Special Management Meal (Served to misbehaving inmates for all their meals.) Yield - Three Loaves 6 slices whole wheat bread, finely chopped 4 ounces imitation cheddar cheese, finely grated 4 ounces raw carrots, finely grated 12 ounces spinach, canned, drained 2 cups dried Great Northern Beans, soaked, cooked and drained 4 tablespoons vegetable oil 6 ounces potato flakes, dehydrated 6 ounces tomato paste 8 ounces powdered skim milk 4 ounces raisins Mix all ingredients in a 12-quart mixing bowl. Make sure all wet items are drained. Mix until stiff, just moist enough to spread. Form three loaves in glazed bread pans. Place loaf pans in the oven on a sheet pan filled with water, to keep the bottom of the loaves from burning. Bake at 325 degrees in a convection oven for approximately 45 minutes. The loaf will start to pull away from the sides of the bread pan when done. Bob |
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