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On Burgs and Other Important Items of Nourishment
Usagi
NahRegistered User regular
NahRegistered User regular
Do you like Food?
Of course you do!
Let us trade recipes, techniques and other general tips, tricks and advice for the preparation and devouring of Food.
Burg recipe at Tube's request:
SOFTWARE
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
Sriracha
Sauteed mushrooms and/or onions
Bacon
Blue, gorgonzola, swiss, gruyere, etc: CHEESE
Other toppings as desired
HARDWARE
Bowl for burg mixins
Parchment paper
Pan
Spatula
Plate for resting
Etc.
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.
Of course you do!
Let us trade recipes, techniques and other general tips, tricks and advice for the preparation and devouring of Food.
Burg recipe at Tube's request:
SOFTWARE
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
Sriracha
Sauteed mushrooms and/or onions
Bacon
Blue, gorgonzola, swiss, gruyere, etc: CHEESE
Other toppings as desired
HARDWARE
Bowl for burg mixins
Parchment paper
Pan
Spatula
Plate for resting
Etc.
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.
Usagi on
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This discussion has been closed.
Posts
Done and done
Take me now you beautiful bitch
Also ugly.
If we ever get sigs back I'm putting that in there
I'm burgin
Is Pip from Iowa?
skillet banana bread
chili
a good day
Fried up some chicken in a pan with oil at a low temp (not great, but acceptable quality), made some beans and rice, sauteed up some peppers and onions and wrapped the whole thing in some nice whole wheat tortillas.
They were delicious.
Should I make tacos or spaghetti?
Need some stuff designed or printed? I can help with that.
then again, you are Australian so you don't know any better
Need some stuff designed or printed? I can help with that.
I'll get it better next time!
ooh, and yesterday I made quesadillas! those were sweeeet.
Curry.
Hello, I'm what about 80% of Australians think tacos are.
gross
Need some stuff designed or printed? I can help with that.
Am I doing it right
people think my burgers are awesome, but i rarely do anything the same when making them
80/20 ground beef
parm cheese as a flavorful binding agent
a little bit of this, a little bit of that
salt and pepper
hot sauce
Worcestershire sauce
purple or red onions
i am the burger guy at family functions now
confession
if i am cooking indoors, i use a foreman grill
the frying pan i have now is so large it is difficult to wash and the non-stick coating is not so non-stick
we need a nice cast iron frying pan
and another frying pan too, maybe a wok
I tried a burger with blue cheese on the weekend actually. Didn't really work. I don't think the cheese was that flash and there was way too much of it and it overpowered everything else.
Satans..... hints.....
You don't even know man. Each of our tacos have little mustaches and monocles.
Satans..... hints.....
Also, beef and Thai basil.
Satans..... hints.....
We are no longer friends.
that was the joke
oh this old chestnut
Need some stuff designed or printed? I can help with that.
damnit, now i'm hungry. and craving a tilapia street taco. ugh, guess i'll have a bowl of cereal.
Too much cheese, how about not enough cheese.
No you see I just prefer it minced.
Satans..... hints.....