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Burg recipe at Tube's request:
Scant pound ground beef (or enough for two to three burgs), 80/20, natural/grass fed if you can find it
1-2 tsp kosher salt
1-2 tsp fresh pepper
1/4 to 1/2 tsp garlic powder
2-3 dashes of Worcestershire
2-3 dashes of green Tobasco
Nice crusty buns, large ciabatta rolls are marvelous
1/4 c mayo
Sauteed mushrooms and/or onions
Blue, gorgonzola, swiss, gruyere, etc: CHEESE
Other toppings as desired
Bowl for burg mixins
Plate for resting
Step 1: Mix burg ingredients gently (do not abuse your meat) but thoroughly. Form into 6-8oz patties. Wrap in parchment paper and store in fridge for min 30 minutes (or freeze them but why? just burg now)
Step 2: Create condiments while heating your burg pan to medium
Step 3: Cook burgs. Med rare/med is best. Minimize flipping and don't you dare press down on them you heathen
Step 4: The hard part, you must allow the burg to rest. Take advantage of this time by toasting your sliced bun in the burg pan (swipe of paper towel to remove some grease and go to town).
Step 5: Assemble! Sriracha mayo on both sides of bun, burg, accessorize as needed.
Step 6: Consume!
Step 7: Burg coma, followed by meat farts.
Repeat as necessary.